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Category Archives: chocolate

Chocolate Chip Zucchini Bread

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Looking for something different to do with zucchini?  Look no further. I found a recipe here, and I was not disappointed.  This bread is wonderfully dense and oh so choclaty. 

What you need:

  • 1 1/2 c. shredded, raw zucchini
  • 1 c. flour
  • 1/2 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 c. canola oil
  • 1/2 c. granulated white sugar
  • 1/2 c. light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees and place rack in the center of the oven.  Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan.  Set aside.

Grate the zucchini using a medium sized grater.  Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes.  Fold in the grated zucchini. 

Add the flour mixture, beating just until combined.  Then fold in the chocolate chips. 

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.

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1 Comment

Posted by on September 3, 2009 in chocolate, zucchini

 

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Homemade Chocolate Ice Cream w/ Snickers

I love toys.  I love toys for my kitchen.  One toy I am so glad to have is the ice cream maker attachment for the Kitchenaid mixer.

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Excuse the poor picture quality.  The lighting in my kitchen is sub par.  This attachment is definitely worth the money.

I found a recipe for triple chocolate ice cream.  This ice cream is more like a frozen custard or gelato, very rich…very good.

This is a very easy recipe albeit time consuming.  It is more than worth it in the end.  Oh yeah, if you are on a diet you might want to stop reading here. 

Triple Chocolate Ice Cream

  • 2 C whipping cream, divided
  • 2 squares or 1 oz of semi sweet chocolate
  • 2 sqaures or 2 oz unsweeteneed chocolate, cut into chunks
  • 2 C half and half
  • 1 C sugar
  • 1/3 C unsweetened cocoa powder
  • 8 egg yolks
  • 4 teaspoons of vanilla
  • 1/4 teaspoon of salt
  • 3 full sized Snickers candy bars, chopped into small pieces

In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.

You will start out with this…

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And end up with this…

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In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.

In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.

It should look something like this…

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Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.  Ok…the recipe calls for chilling for 8 hours.  Chill until it is cooled completely.  I put my bowl out on the balcony for an hour then in the fridge.  It was fine to add to the ice cream maker after a few hours.  The point is you do not want to add a warm base to the ice cream maker; it will thaw out the icy center and not give you the product you desire.  But I digress..

Put the mixture into your ice cream maker and let it go to work. 🙂 During the last 1-2 minutes of freeze time, add in the chopped Snickers bars. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

You need to remember that when things freeze, they expand.  Do not fill the ice cream maker up to the top.  Here is a pictoral of the progression of the base turning to ice cream in the ice cream maker.

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Doesn’t look like much is in there does it?  Don’t worry.  This recipe makes the perfect amount of base for this ice cream maker.  It will start to freeze and expand, then start to look like this…

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After 20- 30 minutes of churning you will finally get this…

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As you can clearly see, the base expands quite a bit after churning.  Be careful not to overflow your container at the beginning. 

This makes a lot of ice cream.  I was able to fill a 2 quart Gladware container to the top…

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Let freeze until desired consistancy then break out the big spoons and enjoy.  This is what you will end up with…

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2 Comments

Posted by on March 1, 2009 in chocolate, ice cream, Uncategorized

 

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