Chocolate Zucchini Bread!

 You should still be able to get some quality zucchini so this recipe would be a good one to use and make chocolate zucchini muffins!  You can make lots and freeze them for days your sweet tooth is calling! 

A wonderful recipe!  I had to re-post and share. 

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

  It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it.    My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolatey" which also has some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite.  It is one of the best for sure!!  Enjoy! :)

9/23/13

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,

M.J.

Chocolate Zucchini Bread from One Ordinary Day
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)


Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum



8/3/12 original 
7/26/13

 

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Chicken, Peas and Mushroom Casserole

My hubby does not care for mushrooms so I don't make many things with mushrooms.  I do remember eating them before my hubby and I got married.

Mom would clean mushrooms well and saute them in olive oil and garlic and add chicken parts (wings and thighs) and saute them slowly slightly covered on the top of the stove.  At the time I really did like mushrooms.

I guess marriage does funny stuff to your brain.  When you are married to someone who doesn't want mushrooms in anything including pasta sauce you don't make anything with mushrooms period.  I guess that is what I thought.

It might be just me so after 40 some years of being married to this man today I put my foot down (just kidding) and made an easy crockpot casserole for dinner. Seriously I took a giant step and bought a package of Steamfresh  seasoned frozen peas and mushrooms for the very first time. 

Here is what transpired to make this first time Chicken, peas and mushrooms dinner casserole. Enjoy!  p.s. He loved it so I guess I can add mushrooms to a dinner on and again...:)

Ingredients:

1 lb. chicken breasts sliced thin 
1 package Steamfresh seasoned with garlic frozen peas and mushrooms
1 -15 oz. can cream of mushroom soup
1  1/2 cans water
1 cup minute rice

Place sliced chicken in crockpot.  Add cream of mushroom soup and water.  Cook on low for 3 to 4 hours.  Add Steamfresh frozen seasoned peas and mushrooms. Cook for an additional 15 minutes.  Add rice and let sit for approximately 5 minutes more or until slightly thickened or cook rice separately and top with mixture.  

2/20/14

Happy Cooking!

copyright 2014 i like to bake and cook blog

A C B cake!! Quick, Easy dessert!!!!

Re-post 3/22/13

My hubby suggested we invite a friend to dinner tonight!!!!  What to make?  I had to quickly put together an easy meal and dessert.. I decided on my pork medallions with peach salsa.. So easy and it helped that I had a pork filet in the refrigerator.   I had some things in my refrigerator that I was willing to try for a dessert  but thought quickly that a store bought angel food cake would be the base to a dessert I would make..

   Something quick!   I needed to get peaches and  a tomato at the store so I picked up a large angel food cake..  I had instant pudding and ricotta, (just made the cannoli’s and I had some ricotta left) so I put it to work.  I cut the cake in half , made some chocolate instant pudding blended in milk, ricotta, vanilla and layered some  bananas. Topped it with whipping cream and chocolate chips. For a delicious light and easy quick dessert you may like to try it..  Our guest just left and he loved everything..  Mission accomplished.!

Happy Baking and Cooking from my kitchen to yours,

M.J.

1 large angel food cake (I cut in in half).    I’ll show a picture

1 5.9 oz. Chocolate instant pudding

1 ½ cups milk( I used 2 %)

1 tsp. Vanilla

½ cup traditional Ricotta

1  medium to large banana sliced in small slices(reserve a few pieces for top)

½ to ¾ cup mini chocolate morsels

Sifted Hershey’s cocoa (optional)

½ pint heavy cream

Confectioner sugar

Mix on low speed chocolate instant pudding, vanilla, milk and ricotta.. Mix thoroughly until ricotta is blended.   Set aside (Mixture will be a thick consistency but easy to spread).Note: (If it is too thick add a tablespoon more of milk).  Cut angel food cake in half.. Spread pudding mix on cake, lay banana slices.. Put top on cake.  Refrigerate for about 15 minutes..

Topping:

½ pint heavy cream ( 1 pint will be better. It will allow you more to spread)

¼ cup confectioner sugar

½ tsp. Vanilla

Beat until thickened .. Spread on cake.. Top with mini chocolate morsels and a few banana pieces.  Sprinkle sifted Hershey’s Cocoa on top (optional) Refrigerate until ready to serve.. Wonderful!!!

Great Combination!

Slice the cake in half so that there are two equal pieces which are your layers..

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Add caption

8/31/11

Chocolate Four Layer Pie?

3/15/13

This recipe is made with prepared graham cracker or cookie crust so if you are pressed for time, you may want to make this easy pie.

Enjoy!

 1- 5.9 oz. Chocolate Instant Pudding
1 1/2 cups milk
1-8 oz. Cool Whip
1- 8 oz. Philadelphia Milk Chocolate Indulgence or 8 oz. Softened cream cheese
1 - Graham Cracker Pie Shell
Choc. Garnish

With an electric mixer blend softened Phila. Milk Chocolate Indulgence(cream cheese) with 1/2 container Cool Whip until it is thoroughly blended. Set aside

Whisk Chocolate Instant Pudding with 1 1/2 cups milk.  Add several T of Cool Whip and whisk until blended. Set aside

First layer.  Place Milk Chocolate Indulgence(mix together with hand mixer)or regular softened cream cheese)to combine.

(1/2 container Cool Whip and 8 oz. Indulgence) in prepared crust.

  Second Layer.  Place Chocolate instant pudding that you prepare according to package directions on top. 

Third Layer Place Chocolate pudding(Reserve some of the chocolate pudding to add to the Cool whip.

 Final topping Balance of Cool Whip and garnish with chocolate wafers.

Note:  Basically divide your Cool Whip so that you save some for the final topping. Garnish with chocolate pieces, chocolate chips or even crushed chocolate wafers. 

Chocolate Strawberry Shortcakes

I have been wanting to make the below recipe for ages and today Is our anniversary and a great way to celebrate!  This dessert is delightful.  We both love chocolate so it’s a winner!

hocolate Strawberry Shortcake

Chocolate Sauce:

1/2 cup heavy cream
5 oz. milk chocolate chopped

Shortcakes:
1 3/4cups flour
3 tablespoons cocoa(note: next time I’d add 2 more tablespoons cocoa)
2 tsp. baking powder
1/2 tsp. salt
3 tablespoons granulated sugar, plus more for dusting
4 tablespoons unsalted butter cut into pieces
1 cup + 2 tablespoons heavy cream, divided

Strawberries:
24 oz. strawberries, cleaned,hulled and quartered
3 tablespoons granulated sugar

Whipped Cream:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 tsp. vanilla

Preheat oven to 350.  Put 1/2 cup cream in a saucepan and set it over medium low heat.  When small bubbles appear around the edge, remove from heat and add milk chocolate.  Wait one minute and the stir to combine. Set aside.

Combine flour, cocoa, baking powder, salt, and 3 tablespoons granulated sugar in a bowl of food processor and process to combine.  Add butter and process until butter is in pea sized pieces.  Add 1 cup cream and process just until mixture is combined  .Pat out mixture to rectangle shape.  Cut in half lengthwise then cut into thirds..Brush with cream and dust with sugar.  Place shortcakes on baking sheet and bake 20 to 25 minutes until light brown.  Cool

Combine strawberries and 3 tablespoons sugar.  Set aside.

Whip cream with powdered sugar and vanilla.  Set aside.

To assemble..Split each shortcake in half.  Place half of the shortcake on a plate. Top with strawberries, whipped cream, the top half of the shortcake, strawberries and whipped cream.  Spoon the chocolate sauce on top of each assembled shortcake.
Note:  I substituted milk for cream and dropped by heaping tablespoons onto ungreased cookie sheet.  Baking time varies according to oven temperatures.  





Have a great day and Smile!  

1/18/13