In the Soup Kitchen and a Flourless Chocolate Cake

As some of you know, my life was hijacked recently.  While I still do a lot of cooking and not much writing, I found myself "volunteering" at my son's new deli/ice creamery.  I guess I should be careful what I wish for!  I always thought it would be fun and cool to work in an ice cream shop.  Enter my son, who now has his own store front by way of acquiring a full fledged sandwich/deli shop.  My volunteering consists of helping out (and I use that term loosely) with the day to day operations.  I make cookies, do dishes, make soup from scratch, do more dishes, help with customers at the counter, do many more dishes!  Yes, at this ripe old age I'm exhausted, but on the up side, I've met some extremely wonderful people.  Better yet, even though we may bump heads, at times, I'm getting to engage in meaningful conversations with my son and share stories of our memories together.  He's slowly finding out that a simple hug from him is all it takes to melt my heart!

I'm extremely proud of him for taking this double business on.  Setting up business is not an easy task, especially when it encompasses Government involvement (inefficiency).   At the end of the day, it can be very rewarding, especially when my son can look in the mirror every morning and say hello to the BOSS!  That's the best part by far!

If you're reading this and you are local, come to try out his delicious sandwiches (the bread rocks) and amazing unique ice cream flavors.  I am self designated "quality control" person for product tasting!  Not great for the waistline, but good for the soul.  Ice cream makes everyone happy, I've had the pleasure to notice.   The other day I had to laugh as I scooped some vanilla into a sugar cone for a little girl.   She could barely see into the display case and as I scooped, she started to sing!   Her dad said she always sings for ice cream...it works for me!

After such a long absence from this blog (almost a month) it's not as if I haven't been cooking or baking.  I managed to make a flour less chocolate cake for my mom's birthday.   It was divine!   As you can tell by the not so appetizing photo above, it was a success, especially topped off with Icecycle Creamery ice cream!   The only change will be to reduce the size of the round pan as it turned out a bit on the flat side!   A flour less chocolate cake is so very decadent.  A small slice will send you to heaven, I promise!

Flourless Chocolate Cake 

4 ounces of good quality bittersweet chocolate

1 stick or 1/2 cup butter (preferably unsalted)

3/4 cup sugar

3 large eggs

1/2 cup cocoa powder (unsweetened) and additional for garnish.

Preheat oven to 375 degrees.  Butter an 8 inch round cake pan (no larger or the cake will be flat like mine!)  Line the bottom with parchment or waxed paper, then butter that, too.  

Break chocolate into small pieces.  Place chocolate and butter into double boiler over simmering water and stir until melted.  Remove from heat and stir in the sugar, whisking as you go.  Add the eggs and keep whisking until smooth.  Sprinkle the cocoa powder on top and mix in.  Pour the mixture into the pan and bake until the cake forms a thin crust, for about 25 minutes.  Cool the cake for 5 minutes, then invert onto a serving plate.  Enjoy.
This was on my "bucket list" also.  I will make it again using a smaller cake pan....definitely squelches your chocolate craving!

Dark Chocolate Biscotti with White Chocolate Chips

Every year I try to add a unique cookie recipe to my Christmas cookie baking.  If they turn out as planned I keep them in the line up for the following year.    Frangipane tartletts were last year's creations and they aren't going anywhere.  They are definite "keepers" or "eaters".  As I paged through a small Italian cookie cookbook, I found a few I might experiment with this year.  But, since I had all the ingredients for these biscotti, I figured why not get busy honing my biscotti making skills.  You never know when I might need to make more and more of them for different events!

Dark Chocolate Biscotti with White Chocolate Chips

Preheat oven to 375 degrees.

1/4 pound butter, softened

3/4 cup sugar

2 tbsp amaretto (or any coffee liqueur)

2 eggs

2 cups flour

1/2 cup extra dark cocoa

1 1/2 tsp baking powder

1/2 white chocolate chips

Using an electric mixer (or kitchen aid stand up mixer) beat butter, sugar and liqueur.  Add the eggs and blend well.

Gradually add the flour, cocoa and baking powder on low speed.  Add the chocolate chips, mix well and divide into two "loaves" 10-12 inches long and about 2-3 inches wide.  Place onto a parchment covered cookie sheet pan.  Bake for 20-25 minutes.

I don't like a hard biscotti so this is where it all ends.  To twice bake them, let them cool a bit, slice into 1/2 inch pieces and place them back onto the cookie sheet on their sides.  Bake for an additional 12 minutes, or so.  Keep in an airtight container.

If you don't choose the twice bake version, you will get a biscotti that is crispy on the outside but chewy in the middle.    The recipe makes about 40-50.

German Chocolate Snack Cake

Once again, I've been away too long!  In that case I owe you a dessert recipe!  I broke a tradition this year and experimented with this cake instead of making my son's triple chocolate cake.  He made his own and created an ice cream around it.  I didn't get to taste it, so, I guess we're even, huh?  I'm sure it was great as is all his flavors of ice cream!

Please forgive me for not making this from scratch.  German chocolate cake with that gooey buttery coconut frosting was one of my favorites while growing up!  If I had chosen to frost this snack cake, I could have been in serious trouble; It's too good to have around my house....danger!  I liked the results (and hubby did, too) even without the frosting.

German Chocolate Snack Cake

15.24 oz German chocolate cake mix

1 pkg (3.4 oz) coconut cream instant pudding

3 eggs

1/2 c vegetable oil

1 1/4 c water

1/2 c chopped pecans

1/2 c mini chocolate chips

Preheat oven to 350 degrees (for a glass pan, 13 x 9 inch)  Grease the bottom only. 

Add the cake mix, pudding, eggs, oil and water into a large bowl.  Mix well.  Then add the nuts and chocolate chips, pour into the glass pan and bake for 30 minutes.  Test with a toothpick in the center.  If it comes out clean, it's done.  Cool.  May be frosted but it's good the way it is.  It doesn't hurt to dollop some ice cream on top,though!  Cover and refrigerate.

Healthy Chocolate Pudding

Pudding Girl

Looks like I was exposed to chocolate pudding at a very young age.  But, I'm still that girl in many ways!  Don't bother me when I'm smearing pudding on my face!  Yes, that's one of those pictures that can be used to blackmail you at a much later time in life or propel you into the famous Gerber baby archives.  The fact remains, though, this girl loves her chocolate pudding!

This concoction was no different.  I even impressed the hubby with it.  It has healthy ingredients hidden inside ...avocado, banana and chocolate!   Try it, you'll like it....

Adapted from edibleperspective.com

Ingredients:

2 ripe avocados

2 ripe medium bananas  (The riper the banana, the sweeter this becomes.)

6-8 Tbsp of unsweetened cocoa (I used half sweetened and half unsweetened.)

1 tsp vanilla flavoring

1 tsp cinnamon

In a food processor blend and pulse the avocados and bananas.  Then add the cocoa powder, vanilla and cinnamon and pulse until well blended.   The original recipe called for 1-2 scoops of protein powder, but I didn't add that this time.

Put into a  covered bowl in the refrigerator for at least an hour.  Serve with fresh berries and a bit of nuts sprinkled on top.  You'll wonder why you've never tried this before!

Mother's Day Brunch - Nutella Banana Crepes

Today, I find myself wishing for more of these special Mother's Day crepes!  My awesome son and his lovely bride-to-be arrived at grandma's house with bags full of strawberries, bananas, and all the fixings for an extraordinary brunch!  A jar of nutella was plucked from one of the bags and, right then, I knew this was going to be great!  Chocolate hazelnut spread..brilliant invention!   On our tour of Italy, nutella was at every breakfast counter and I made sure I grabbed a few.   Nutella to Italians is like ketchup packets are to some Americans, except this one.

Jeremy and Leilani, the "Iron Chefs of Reno" are amazing to watch as they mix, and  swirl batter onto a commercial crepe maker, producing perfectly round crepes.  They are always so organized and very at ease in the kitchen.  We even received instructions and a mini tutorial  on how to fill and fold.

First you fold and slather nutella in the middle!

Additionally, they had prepared, bacon wrapped stuffed dates with blue cheese and jalapenos.  I'll be making this in the future...outstanding!  Thanks so much for another memorable Mother's Day, Jeremy and Leilani...I am truly blessed to have them in my life!

Lavender Chocolate Chip Biscotti

I may have found my calling.  I  imagine life in a small coastal Italian town where biscotti abounds and people come to my shop to taste my latest biscotti creations!  A girl can dream, right?   I'm currently on a biscotti baking bender!  Not those hard tooth breaking kind where a cup of coffee or glass of milk is a requirement for dunking (softening).  My biscotti are crunchy on the outside but chewy till the last bite.

As you know I like to cook or bake with secret ingredients.  This time I sprinkled a bit of culinary lavender into the batter.  What a pleasant surprise!   Now, to figure a way to market them.  Yes, they were that good!  Stay tuned for more flavors and variations of my "Beloved Biscotti".

This recipe makes between 40-50 biscotti. (2 loaves cut roughly into 1/2 - 3/4 inch slices)  I made both with lavender but only one had the addition of blueberry craisins.  Both were quite wonderful.

Ingredients:

1/2 cup chopped hazelnuts (toasted or not)

1 cup sugar

2 tsp baking powder

2 cups + 2 Tbsp flour

1 1/2 tsp culinary lavender, crushed

1/2 cup chocolate chips or small chunks

2 large eggs, for batter

2 Tbsp vanilla extract

1/2 cup blueberry flavored craisins (optional)

2 Tbsp water (depending on dough consistency)

1 egg, beaten for brushing the tops

Preheat oven to 350 degrees.

In a large bowl hand mix the hazelnuts, sugar, baking powder, flour, lavender and chocolate chips.  

In a smaller bowl stir in the 2 eggs and vanilla.  Add to the flour mixture along with the blueberry craisins, if using.  Flour your hands and use a well floured surface (bread board) to start working with the dough.  It will be VERY sticky and will look like a mistake.  Persevere!  It will come together.  If it's too dry, add some of the water.  If it's too wet add a bit of flour.  Form a ball and cut in half.

On the floured surface roll each piece into a log shape approximately 12 inches long, 3 inches wide and only 3/4 inch high.  Do the same with the other loaf.  Arrange on a parchment covered cookie sheet.  Brush with the beaten egg.

Bake for 40 minutes, turning the baking sheet around halfway through.  The loaves should be golden colored.  Remove and cool for 20 minutes before slicing.  Resist the urge to eat them.

After cooling slide them onto a cutting surface.  Using a serrated knife cut into 3/4 inch slices.

At this point you have a BIG decision to make.  For traditional biscotti (harder), reduce the oven temperature to 200 degrees.  Place the cut biscotti onto the same parchment covered cookie sheet.  Bake for an additional 20 minutes.  I like my biscotti softer so I either don't do the second baking or only bake the second time for 10 minutes.  You can choose.  Remove when done, cool and store in an airtight container.

Here are the chocolate lavender blueberry biscotti!

Chocolate Raspberry Pudding

Somewhere in the deep dark black hole of my picture archives is a very old snapshot of a small girl in her highchair eating chocolate pudding.    Attempting to, rather!  Chocolate pudding is smeared all over her face, but she is focused on possibly getting some in her mouth and enjoying her first try at creamy chocolate pudding.  Yes, that's me.  I loved it then and I love it now.

But, this is not your typical (probably a jello product) 50's chocolate pudding.  It's a recipe that you can have with almost no guilt!    The secret ingredient is TOFU!  I hear you cringe while making "that face".  It actually has the consistency of a mousse and the flavor is just decadent enough to satisfy your sweet tooth.  Mine, anyway!  I'm anxious to try different flavors, too.

Ingredients:  Makes about 4-5,  1/2 cup servings

6 oz chocolate chips

1/2 tsp vanilla

1 package of firm tofu (I like Mori Nu silken firm)

raspberries for garnish

Melt the chocolate chips in the microwave.  In a food processor, blend the tofu and vanilla and add the melted chocolate.   Mix thoroughly.   Okay, that was it.  It's best refrigerated for at least an hour.  Garnish with raspberries or make a "sundae" by adding a few toasted nuts.

Happy Valentine's Day

In our home we celebrate every day as if it were Valentine's Day.  I don't want to sucumb to the outside (media) pressure.  In actuality, there is very little that I NEED.  That's not to say that I don't have desires for, say, a ton of travel in my future.  And, yes I do enjoy dinner out once in a while, choosing, mostly entrees that I will probably never make.  Ravioli with wild boar sauce is one.  You don't see much boar meat in the stores!    Rigatoni with hare meat sauce is another.  I guess I could hunt those rabbits that lounge and gorge on our lawn.  Not likely though...

For Valentine's Day there is a tradition, of sorts, in our family.  My father always sends a nice gift and I try to reciprocate.  My mother always remembers her son-in-law and grandson with something special.  This year they got homemade chocolate chip cookies (The best) Then I pay it forward...I do something special for my son, my special Valentine.  This year I wasn't able to bake his traditional triple chocolate cake for his birthday because we were in the middle of a kitchen remodel.  I promised I'd make it up to him...same cake, different shape.  Happy Valentine's day!

Jeremy's triple chocolate cake

For my hubby, my special everything to me, I always prepare a gourmet meal at home.  To us, it's so much better than going out...quieter, less expensive, more romantic.  So, this year he chose veal scallopine, asparagus and whatever else I can come up with, plus dessert!  We'll spend a nice evening at home and not fight the crowds.

Make every day special, cherish the people in your life.  They're in your life for a reason, I believe...and have a great Valentine's Day, however you celebrate it.

Holy Christmas and Holy Cannoli!

Christmas came and went as I spent the day with the people who are near and dear to me.  This was the "first" year that I had Christmas  Day dinner at my home, so I had to do it up good!  Unfortunately, (or maybe not) I had a few recipes I wanted to experiment with.  I know it's not the time to have a "science project" in the kitchen, but who better to practice on, but family.  They are the most forgiving!

So as the "chaos" began in the kitchen, many family members (my elves) stepped in to help with the finishing touches.  We had the "cannoli man"  dipping cannolis in chocolate and crushed pistachios,  my son, so expertly mashing the potatoes, and my mother did dishes as we went.  She said she loved to do them because it sooths her tired hands.  Okay, I won't argue with that.  Thanks to everyone we pulled it off.  The menu consisted of roasted prime rib (my first, although very easy), garlic green beans with bread crumb topping, slow roasted red onions basted with a honey butter balsamic glaze, cheesy mashed potatoes and sauteed mushrooms.  Whew!  For dessert we had grandma's fudge, homemade tiramisu (in a future post) and cannolis.  Hope you enjoyed your Christmas, as we did! 




The "Cannoli Man" putting the finishing touches on!

 For the cannolis I bought the shells from a local Italian restaurant.  Much easier that way.  One of these days I'll make the shells...I have the forms, already.  The filling was adapted from Emeril Lagasse, but a few changes were made...MUST experiment, you know!

Ingredients:

1/2 cup heavy cream

1 pound of ricotta cheese

1/2 cup powdered sugar

2 tsp of Amaretto or any favorite liqueur

1/2 cup mini chocolate chips, for filling

1/4 tsp orange zest or a dash of orange flavoring (optional, but recommended)

1/2 cup more for melting

1/4 cup chopped pistachios

In a medium or large mixing bowl, whip the heavy cream.  Gently fold in the ricotta with a spatula.  Fold in the sugar, liqueur, chocolate chips and orange zest.  Mix well.  I made the filling the day before so the flavors would intensify.  Stuff the cannolis using a pastry bag, if possible.  Dip the ends in melted chocolate and then crushed pistachios and serve. 

Christmas Fudge and Baking with Mom

If I'm not traveling, the next best place I'd like to be is in the kitchen, especially when it involves chocolate!  What makes it even more special is baking with my mom.  There is always time to do that, so when she called, I arrived ready, eager and willing to make that silky chocolate decadence, fudge.  The kind that melts in your mouth.  Good thing she only makes it around Christmas or this girl would be a happy blimp!

My mother has made this almost every year, for as long as I can remember, and this time I wanted to help out.  I had no idea it was so simple.  On the other hand (no pun intended) my dad usually makes his Czech bread.  Since he'll be "on the mend" from carpal tunnel surgery, today, I MAY bake a similar recipe of Italian Bread.  We'll see...  Until then, make this "fantasy fudge" for Santa or your family.

Ingredients:

3/4 cup butter

3 cups sugar

2/3 cup canned evaporated milk

1  12 oz package of semi sweet chocolate chips

1   7 oz jar of marshmallow

1 tsp vanilla

1 cup chopped nuts (optional)  We made both!

Combine the sugar, butter and milk in a 2-3 qt saucepan, stirring constantly until it starts to boil.  Remove from heat and stir in the chocolate chips, vanilla and marshmallow.  Mix well.  If you're using nuts, add them.  You can put in a greased (with margarine or butter) 9x9 glass pan, for thicker fudge.  Or you can use a 13x9 pan for thinner.  Cover and chill until firm and cut into squares.  Yum!

Chocolate Blueberry Almond Bark Candy

As promised, I saved "the best" for last.  The last of the chocoley chocolate that is!  This company was kind enough to send me a review package of their finest chocolate products.  So, I proceeded to test them.  I have to say, it was some of the best tasting ever.  I set out to prove that chocolate goes with and in everything!  Of course, I tried chocolate covered strawberries, chicken mole and a new favorite, chocolate blueberry biscotti! 

Extra dark chocolate covered berries

Chocolate chicken mole

The best blueberry chocolate biscotti!

But, the best, by unanimous decision was the chocolate blueberry almond bark that I made for a Mother's Day treat.  It brought smiles and wide eyes to everyone who tried it.



Mom with her blueberry chocolate candy...all smiles!


I'm even seriously considering packaging it for sale.  Yes, it was that good!

Not photogenic but delicious!

The candy making was relatively simple.  I used Chocoley Bada Bing Bada Boom dark chocolate melts.  One batch consisted of:

2 cups chocolate melts

3/4 cup chopped unsalted roasted almonds

3/4 cup dried blueberry flavored cranberries

The great thing about Chocoley Chocolate company is that their website was extremely helpful with different recipes and candy making techniques.  I'm new at candy making so each visit to the website was a revelation!  Back to the bark!

Using a microwave and "safe" container, microwave the chocolate for one minute at 50% power.  Remove and stir with a spatula.  Return to the microwave for increments of 15-20 seconds until almost melted stirring each time.

Have a baking sheet covered with waxed paper ready, plus your other ingredients, all two of them.  So simple!  I added the almonds and blueberries to the melted chocolate, stirred and poured the mixture out onto the covered baking sheet.  Work quickly while spreading it to desired thickness.  Place in the refrigerator to cool and harden. Voila!  Remove after hard and break into pieces.

Again, I'd like to thank Chocoley for letting me share their product with my readers...It's been fun and chocolicious!

Remember to get your discount when ordering from their website using the code:WENDYSFAV15.  This offer expires in a few days 5/15/2011.  They also have a free email molding class you can take advantage of.  Link at the bottom.

http://www.chocoley.com/

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For chocolate molding course

http://chocoley.com/makingcandy/moldingcourse/moldedchocolatecandyclass.htm

Chocolate Blueberry Biscotti

My home still has the distinctive aroma of heaven!  Yesterday I decided to create some biscotti from the Chocoley Chocolate that I'm reviewing.  It takes alot of willpower not to just devour it right out of the bag!  I figured I'd better get the harmless dark brown morsels  baked into something quick.  I'll "hide" them in some biscotti!

The only problem was that this recipe adapted from "the cook's tour" desperately needed chocolate and I had just the stuff to use.  Chocoley's new product is a fair trade, organic and 65% dark chocolate.  Perfect for baking as I proved with these aromatic chocolate blueberry biscotti.

Ingredients:

1/2 cup toasted chopped hazelnuts

1 cup sugar

2 tsp baking powder

2 cups plus 2 Tbsp flour

2 large eggs, for batter

1 egg for brushing the tops, lightly beaten

2 Tbsp vanilla

1/2 cup blueberry flavored craisins or dried blueberries

1/2 cup Chocoley fair trade organic chocolate, crushed into pieces

2 Tbsp water (depending on dough consistency)

Method:

Preheat oven to 350 degrees.

In a large bowl, hand mix the toasted hazelnuts, sugar, baking powder, flour and chocolate.

In a smaller bowl, stir eggs and vanilla until blended.  Add to the flour mixture.  Throw in the blueberries and stir.  Flour your hands and start to work with the dough.  It will be very sticky, but, I promise you it will begin to come together.  (I added about 2 Tbsp of water to bring it together, however, this could be due to the altitude difference.)  Once that happens, form a ball, and cut in half.

After the mixing - almost ready

On a floured surface, roll one piece into a loaf shape about 12 inches long, 3 inches wide and 3/4 inch high.  Do the same with the remaining dough piece.  Place the "loaves" onto a baking sheet.  Brush with the beaten egg.

After baking for 40 minutes

Bake for 40 minutes, turning the baking sheet around halfway through.   The loaves should be a golden color.  Remove and cool for about 20 minutes before slicing.  Use a metal spatula to remove without breaking and slide them onto a cutting surface.  Use a serrated knife and cut into 3/4 inch pieces.   Each loaf should yield about 14 slices.  At this point you should "test" 2 and then you''ll  have an even dozen per loaf.  That's optional but highly advisable!  You're almost done.

Now, place the slices back onto a parchment covered baking sheet on their sides.  Reduce the oven to 200 degrees and bake for an additional 20 minutes to harden them.  I chose to only cook them for another 10 minutes.  I prefer them more on the chewier side vs. hard.  Remove from the oven, cool and then store in a tin or airtight container.  That way they'll keep for almost a month.

Tucked away in their tin.  They won't last a month around here!

I can't tell you how great these turned out.  You should have been there!

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Chocolate, Chocolate and more Chocolate!

Good things come in small packages!  Especially when they're delivered right to my front door and the package is filled with CHOCOLEY CHOCOLATE.  What is Chocoley (pronounced cha-co-lee)?  It is a made in America chocolate, crafted in the finest Belgian tradition.  It boasts peanut-free, egg-free, celiac safe and tree-nut free chocolate.   I was chosen to review this fine product.  How lucky can one girl be?

Life is a box of chocoley!

While I am certainly a connoisseur of chocolate I've rarely had the opportunity to "play" with this much chocolate in my kitchen at one time.  My mind is racing as I try to think of ways to incorporate the chocolate into my recipes!

Over the next couple of days I'll post some interesting ways to use the wide array of products that were sent.  Dark chocolate, milk chocolate, white and extra dark chocolate.  Candy making equipment, caramel, liquid lava chocolate...these are a few of my favorite things!

The company has graciously offered you, readers of my blog,  a 15% discount on your retail order.  Just visit http://www.chocoley.com/ and enter the coupon code: wendysfav15.  This offer will expire 5/15/2011 so order up!

For my first experiment, I wanted to get familiar with its melting capabilities.  What better way than to make some chocolate covered strawberries!  I don't have a double boiler, so I used my trusty microwave.  The steps I used are as follows: 

 I placed 1/2 lb of the extra dark "Chocoley Bada Bing Bada Boom" chocolate (that's the name!) into a microwave safe bowl.  I microwaved for 1 minute at 50% power. 

Remove and stir with a spatula.

Return to microwave for 15 - 30 second intervals until almost melted, stirring with the spatula between intervals.

You'll find the chocolate melts beautifully into a silky consistency.  Perfect for dipping those strawberries.  Wash and dry the berries.  I dipped about 15 with the 1/2 lb of chocolate.  Yes, there was a little left over...but I had to make sure it was edible, so I ate it!  Yum, yum!

I left them at room temperature for a while and then placed them in the refrigerator overnight.  The chocolate hardens nicely if you like your strawberries that way.  If not, leave them out for about 10 -15 minutes and they soften up a bit.  So good!  They're gone!  Ready for the next chocolate experience!  Stay tuned and check out their website..

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Road Trip Chocolate Zucchini Cookies

We took a road trip of sorts last Wednesday. A quick ride to the OC in California and back a day later. I can't tell you how many times we've driven this road since we moved from there over 35 years ago! We can probably do it in our sleep. It was actually for my aunt's funeral and you just do what you have to do and always do what's right. More on that later.

When it comes to food and snacks on our road trip it has always meant, Cheetos! Although I'm not a fan of chips and crackers I love, love Cheetos. I even had a cat that would help me eat Cheetos. He'd sneak into the cupboard, pry open the door and dump them on the ground to eat them! Pretty smart!

Anyway, this trip was different, No Cheetos. How will I survive? Chocolate is always a good substitute so I came up with these chocolate, zucchini, of course, cookies. I used a recipe from allrecipes.com but changed a few ingredients to make it even healthier! They taste much better than they look. (They resemble a cow paddy, sorry.)

Preheat oven to 350 degrees. Grease a cookie sheet or simply use parchment paper.

Ingredients:

1/2 c butter, softened

1/2 c white sugar

1/2 c brown sugar

1 egg

1 tsp vanilla

1 tsp pumpkin pie spice

2 c white flour

2 c whole wheat flour

1/2 c rolled oats

1/3 c cocoa powder

1 tsp baking soda

1/2 tsp salt

1 3/4 c zucchini, grated

In a bowl cream the butter, and sugars until smooth. Add the egg, vanilla and spice. Combine the flours, oats, cocoa, baking soda and salt and gradually stir into the other mixture. Fold in the zucchini and drop by teaspoonfuls onto cookie sheet. Bake for approx. 11 minutes. Allow to cool. Makes about 4 dozen soft cookies. Perfect for that road trip! Enjoy!

Jeremy's Triple Chocolate Cake

I love making this cake! I love eating this cake! It's one of those guilty pleasures. Since it is a tradition I only bake it for my son's birthday. Once a year is enough to satisfy that chocolate craving. I don't claim to be a pastry chef or baker but this recipe is foolproof! I promise!

1 box devil's food cake mix
1 small box choc fudge instant pudding
1/4 c flour
1 3/4 c water
4 eggs
1/4 c canola or vegetable oil
1 pkg chocolate chips (12oz)
1 can chocolate frosting

Mix all ingredients except chips. Then fold in the chocolate chips, separately. Put in a 9 x 13 pan. Bake at 350 for 40 minutes. Cool and then frost. Put in the refrigerator so the chips will be solid. Serve with vanilla ice cream, of course, and watch the comments!
This can also be adapted to make cupcakes. Just reduce the cooking time.