Tag Archives: Chocolate

Chocolate Zucchini Cake

zucchini flowers. hanging baskets

Moist, tasty and easy to make. Use up shredded zucchini you have frozen for another day or right from the garden.

Chocolate Zucchini Cake

½ cup of margarine
½ cup vegetable oil
1 ¾ cups white sugar
2 eggs
1 teaspoon vanilla
½ cup sour milk
2 ½ cups of flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
2 cups shredded zucchini
½ cup chocolate chips

In a large bowl, cream margarine. Add oil and stir together until combined. Add sugar, eggs, vanilla and sour milk. Beat well. Mix all of the dry ingredients together and add to butter/sugar mixture. Stir in zucchini. Bake in a well-greased and floured 9” x 12” baking pan.

The chocolate chips can be added and mixed in with the dough or sprinkled on top just before going into the oven.

Make your own Sour Milk
½ cup of milk
½ tablespoon of lemon juice OR vinegar
Stir and let sit for a few minutes to let the milk curdle

Tips
Frozen shredded zucchini can be used. Thaw completely. Drain off any liquid and pat dry.
Liquid from thawed zucchini can be used in soups, stews and stock.
Bake in two 8” square pans – freeze one for later use.

 

Roca From Home

Giving a gift from your kitchen is one of the nicest things you can do for someone.  In our Friday’s Fare this week, we are sharing an easy to make sweet that would be a perfect gift for someone special who might just be you. roca, nuts, chocolate, home made, From Our Home To Yours

Roca

1 pound of butter
2 cups of white sugar
2 tablespoons of light corn syrup
6 tablespoons of water
1 cup of finely chopped nuts
1 bag of chocolate chips

Large metal pot
Candy thermometer
Wooden spoon
Baking sheet with edges

Directions

Grease baking sheet with butter and set aside.

In a large metal pot, melt the butter on medium heat.

Add corn syrup, sugar and water to the butter and mix together. Attach the candy thermometer using the manufacturer’s suggested instructions.

Cook until the temperature reaches 290°F or until the mixture turns the colour of a brown paper bag. This takes about 20 minutes +/-.  Using the wooden spoon, stir the mixture constantly. It should bubble up, rise and may spit at you. This is what it should be doing.

Once up to temperature, remove from heat and add in half of the finely chopped nuts.

Pour mixture onto the greased baking sheet and help it spread out towards the edges.

While the mixture is cooling, now is the time to melt the chocolate, on a low heat, until it is smooth.

Pour the hot, melted chocolate onto the candy mixture and spread evenly to the edges.  Sprinkle with the remainder of the nuts. Cool. Break into small pieces and store in a cool, dry location.

Tips
– Do not substitute the butter
– It’s your choice as to what kind of nuts to use. Most common are almonds or filberts.
– Chocolate chips are your choice: milk, dark, flavored
– A large pot is a must. The mixture will bubble up quite a bit.
– Do not use plastic utensils.
– Be sure to get into the corners and up the sides when greasing the baking sheet.
– Keep a cold, dampened cloth on hand while the mixture is coming to temperature. Use this to wipe away any of the mixture that may spit at you and connect.

After Eight Mousse Cups

Friday’s Fare is about sharing recipes that we know are easy to make and good to eat. It is even better when we can share recipes that have been shared with us, as is the case to this smooth, silky, chocolate, minty dessert.

mousse, mint, after eight, dessert, chocolate

This wonderful concoction was served to us at the end of a sumptuous dinner we had with friends. The chocolate and mint blended together like this was such a change-up from the norm that I knew I had to add this recipe to my favorites.

After Eight Mousse Cups

1 box (8 oz / 250 g) After Eight mints
3 tablespoons brandy
2 cups whipping cream, whipped
8 chocolate cups, optional

Reserve 8 mints. Combine remaining mints and brandy in a small heavy saucepan. Cook over low heat, stirring frequently, until smooth. Do not boil. Cool to lukewarm. Fold mint mixture into whipped cream just until blended.

Spoon the mixture into chocolate cups or small wine glasses. Cover and refrigerate for up to 24 hours. Cut reserved mints in half diagonally. Garnish each mousse with 2 mint halves. Serves 8.

Tips
– Our personal preference is to use the chocolate cups.