Chocolate Zucchini Bread

 

 

Ok hold on to your tastebuds folks!!!  Do I have a treat for you!  Chocolate Zucchini Bread that is a major crowd pleaser!  I know I have not posted in a longggg time!  Between family drama and work schedules, plus the bonus, computer break down....no blogging....which has left me with tons of recipes and not enough time to do anything with them.  Finally I am taking a moment, called lunch time, to breath for a minute and do something to reduce my stress...yes, that would be talk about food!  Additionally, super charge that stress relief with chocolate!  Yes, I am all about getting those wonderful endorphines jumping with some luscious chocolate!  This recipe was one I got off of Pinterest and made some of my own additions.  The original recipe credit goes to fellow blogger, Movita Beaucoup.  My additions include some exotic ginger and cardamom spices and some slivered almonds to give it some crunch.  And just to give it a more luxurious smoothness, I mixed in semi sweet and white chocolate chips...yesssss, true chocolate explosion on your tongue!!!  I hope you all enjoy this recipe as much as I did and my collegues at work!

 

 

1.5 cups shredded zucchini

1 cup flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ tsp allspice
½ tsp ginger
½ tsp cardamom
½ cup canola oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla
¾ cup semi sweet chocolate chips
¾ cup white chocolate chips
½ cup slivered almonds 

Preheat oven to 350 degrees.  Grease/spray a loaf pan.  Mix together dry ingredients and set aside.  Whisk together oil, sugars, eggs and vanilla.  Fold in zucchini and almonds.  Start folding in dry ingredient mixture until fully incorporated.  Place batter in loaf pan.  Bake for 55-60 minutes or until toothpick comes out clean.  I doubled the recipe so I could freeze a loaf for future use.

 

ENJOY!

Forget Me Not Cookies

January is almost over and into February we go!  Will it rain or will it snow?!  Here in Ohio, blink and you might get both in one day!  So trying to plan activities according to the weather always proves to be a challenge at this time of year.  With that said, I find that a good time to head to the kitchen to get creative with already existing recipes or just make something up and hope for the best.  This last weekend I dedicated it as a total dessert weekend.  It was cold and gray out and nothing says comfort like a warm oven with buttery and chocolate goodness wafting from its vents. 

My spotlight cookie was a recipe that I obtained from one of my Emeril Lagasse cookbooks.  He calls these cookies "Forgotten Kisses", my mom always called these "Forget Me Not Cookies".  I went for her title and upped the anty on Emeril's recipe. These are light and airy with rich chocolate and a bite of sweet cherry.  Wonderful as a gift wrapped in a pretty box or just to snack on with your cup of coffee or tea.   What is your favorite cookie?

Forget Me Not Cookies

4 large egg whites at room temp
1 tsp cream of tartar
1 1/3 cup sugar
2 tsp vanilla extract
1 1/2 cups semi sweet mini chocolate morsels
1/2 cup chopped candied cherries
1 cup finely chopped pecans

Preheat your oven to 350 degrees.  In a bowl, beat your egg whites with an electric mixer until your egg whites are foamy.  Add the cream of tartar and continue to beat until fluffy (soft peaks will form), start adding your sugar 3-4 Tbsp at a time.  When you have put in half your sugar add your vanilla extract, then continue adding the rest of the sugar slowly until completely incorporated.  Stop beating with mixer.  Using a rubber spatula, fold in nuts, chocolate chips and cherries. 

I used non stick foil on my cookie sheets for the best results.  Next you can use a regular spoon or I used a small melon ball scoop to place on the sheets approximately 1 inch apart.  Once cookies sheets are full place in oven, close the door and turn the oven OFF, yes, I did say it, turn the oven off!  Leave them for a minimum of 2 hours before opening the door.  They will dry cook on their own.  You can leave them overnight if you want and they will be ready for your morning coffee.

 

ENJOY!

Curry Chicken Noodle Soup

Welcome to Influenza Season!  So many of my friends have been falling to the upset tummies and aches.  I hope you all have considered getting a Flu shot if you haven't already.  Here, we are keeping our hands washed, flu shots have been received and we are taking a good dose of daily vitamins trying to stave off the "yucks" in our household. 

For those that are not feeling well or trying to get over this nasty business, this recipe goes out to you!  A good dose of  chicken soup is just what the doctor and your grandmother always ordered.  I put a new twist on our household chicken soup to the soul.  A little sweet curry and a pinch of tumeric helps boost the immune system to get you back on your feet!

So laddle up a bowl, curl up in a blanket, breath in the aroma and rest easy you are on your way to feeling better!

Curry Chicken Noodle Soup

4 cups organic chicken broth
4 cups organic chicken stock
1 12.5oz can chicken breast meat (I use Swanson's all Natural) drained
1 8oz canned mushrooms drained
1/3 lb extra wide egg noodles (I used Essenhaus Amish Noodles)
3 tsp sweet curry
1 tsp tumeric
2 tsp garlic powder
2 tsp French thyme
sea salt and pepper to taste

All ingredients into your pot and bring to a boil until your noodles are cooked.  Serve hot with crackers and feel better!

 

ENJOY!