Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
Not a cake lover — at all — but this is really delicious served with a scoop of ice-cream (which I also don’t like!). This recipe produces a dense texture, rather than being a light and airy cake.
Preheat oven to 350F and grease an 8” springform pan.
- ½ cup brown sugar
- ½ cup granulated sugar
- 1/3 cup butter
- 2 eggs
- 1 tsp vanilla
- ¼ cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup hot strong coffee (or use water or orange juice)
- 1/3 cup low fat yogurt or buttermilk
In a large bowl, beat together brown and granulated sugars, butter, eggs, and vanilla until well blended. Add cocoa and mix until well incorporated
Combine flour, baking soda, and baking powder; add to bowl along with coffee and yogurt. Mix just until combined, being careful not to overmix. Pour into pan, and bake for 35 to 40 minutes or until tester inserted into centre comes out dry. Let cool completely.
Preheat oven to 350F. Line an 8”x8” pan with 2 pieces of parchment paper, leaving overhangs on each side (one piece going each direction across the pan). Have 3 eggs at room temperature.
NOTE: Each layer needs to be completely cooled before the next layer is added!
This is extremely fudgy, and great on its own.
- 8 Tbsp butter ( ½ cup)
- 8oz/227g bittersweet chocolate, chopped into pieces
- ½ cup brown sugar, packed
- ½ cup white granulated sugar
- 3 eggs at room temperature
- 2 tsp vanilla extract
- ½ cup all purpose flour
- ¼ tsp kosher salt
- In a large saucepan, melt the butter and cook it until it is fragrant and light brown. Remove from the heat, and cool for 5 minutes or so.
- Add the chocolate and melt. Stir until smooth.
- Add the sugars and mix well. The mixture will have a grainy texture.
- Add the eggs one at a time, mixing until the batter is glossy and thick.
- Add the vanilla, and then the salt and flour, mixing only long enough to incorporate the flour.
- Pour into the prepared pan and bake for about 30 minutes; the edges should be firm, but the centre slightly soft, yet puffed. Remove from oven and chill completely in pan (if you want to hurry it along, put it in the fridge or freezer until just firm).
Peanut Buttery Layer:
- ¾ cup smooth peanut butter (the regular store-brand kind works well – save the organic for toast)
- 8 Tbsp butter, room temperature ( ½ cup)
- ½ cup icing/confectioner’s sugar
- ½ tsp kosher salt
Place all ingredients into a food processor, then process until smooth. Spread evenly onto cooled brownie bottom, cover with plastic wrap, and refrigerate until cold and set.
I use about half of this recipe, and store the remainder in the fridge or freezer for a few weeks. If it firms up before you get a chance to spread it, just pop it into the microwave for about 5 seconds, or warm it in a bowl over some hot water.
- 1 cup whipping cream
- 10 oz/280g bittersweet chocolate, chopped
- 1 Tbsp corn syrup (not usually part of ganache, but it works for these brownies)
- Place chopped chocolate into a medium mixing bowl.
- In a small heavy saucepan, heat cream until almost at a boil. Pour the hot cream over the chocolate and add the corn syrup.
- Let the mixture sit for about 10 minutes.
- Gently whisk the mixture until completely smooth, trying not to add any air in the form of bubbles.
- Pour ganache into the brownie/peanut butter pan, making the layer as thick as you want it. Let it set in the fridge.
Lift out the three-layer brownie by the parchment “handles”, and place on a cutting board. Slice the slab into 16 squares, wiping the knife clean after every slice. Wrap each piece very well, put into a container, and store in fridge for up to a month, or in the freezer for up to 6 months.
- 1 tablespoon butter (not margarine)
- 1/2 cup corn syrup
- 2 cups Rice Crispies
- 1/2 teaspoon real vanilla extract
- 1/2 cup packed brown sugar
- 3/4 cup roasted peanuts, chopped (salted is fine)
- 1/2 cup “processed” smooth peanut butter, such as Kraft (organic just doesn’t work here — it’s the wrong texture)
- 1/2 cup good chocolate chips
- 2 tablespoons peanut butter (see above)
- 2 teaspoons butter
- 1 cup chocolate chips
- In a large saucepan, put butter, corn syrup, brown sugar, peanut butter, and chocolate chips. On low-medium heat, stir until mixture is smooth and just comes to a slow boil.
- Remove from heat, and quickly stir in nuts and Rice Crispies.
- Dump mixture evenly into a greased 9″x13″ pan, and press with a buttered spatula or hands (careful, it’s hot!) until evenly distributed.
- In a small saucepan over low-medium heat, melt peanut butter and chocolate chips until smooth.
- Spread evenly over base layer. Refrigerate until firm, and cut into squares.*
*to easily remove squares, line the bottom and two sides of the pan with parchment paper.
for Akilah 🙂
- ½ cup butter
- 2 cups chocolate wafer crumbs (other cookie crumbs will work, too, or one could use a pre-made chocolate cookie crust)
- Good quality ice cream of your favourite flavour (vanilla is very good for this)
- 1/3 cup cocoa powder, not sweetened
- 3 Tablespoons butter
- 2/3 cup white sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1 cup Slivered almonds, toasted (more if you really like them)
- Whipped cream
- Shaved chocolate curls
Melt butter in a medium saucepan. Stir in crumbs. Press into bottom and sides of a 9” pie plate. Bake in 350F oven for 10 minutes. COOL.
When crust is completely cool, spoon softened ice cream into the shell, spreading carefully and leaving about ¼” space at the top for the topping sauce and the nuts. Place in freezer until firm.
When the ice cream filling is firm, make topping. Put all five ingredients into saucepan. Heat and stir over medium heat until boiling. Remove from heat. Cool for about 10 minutes, then smooth carefully over ice cream filling. Sprinkle with toasted almonds, and very gently press them down. Return to freezer until very firm; the topping will remain slightly gooey. This can take several hours, or even over night, depending on your freezer!
To serve, either top entire Mud Pie with whipped cream and sprinkle with shaved chocolate, or serve each individual piece with a dollop of whipped cream and a garnish of shaved chocolate (use a potato peeler to shave the chocolate from a square or bar of chocolate). The Mud Pie can be cut up into individual slices and then popped back into the freezer to take out and enjoy whenever one feels like having a treat!
* For a deeper pie, just use a spring form pan and use more ice cream