Archive for the ‘Chocolate’ Category

3 eggs
1 cup veg oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini peeled and shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredient. Add dry ingredients t zucchini mixture and mix well. Pour into two greased 8x4x3 loaf pans.
Bake at 350 for 45 minutes to 1 hour.


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Here is an oldie but a goody for Valentine’s Day…   be warned, this a rich cake, eat small pieces. 

  • 2 ½ oz. unsweetened chocolate
  • 12 tbsps. Butter (1 ½ sticks)
  • 1 ¼ cups sugar
  • ¼ cup half and half
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ box of Oreo cookies
  • 4 tbsps melted butter

Melt the unsweetened chocolate and 8 tbsps butter in a double boiler over medium heat. Add the sugar and half and half and stir until the sugar is dissolved. Add the eggs and whisk into the chocolate, then add vanilla.

To prepare the crust, finely grind the Oreo cookies and mix with 4 tbsps melted butter. Press crust into a spring form pan.

Pour the chocolate mixture into the crust and bake for 45 minutes at 350.

They recommend a 12″ spring form pan, but I often use an 8 or 9 inch pan and lengthen the cooking time by a 5 -10 minutes.

Serve cake when cool with fresh raspberries (I usually serve with strawberries, because they are cheaper and easier to find, but occasionally a little homemade raspberry syrup in winter can be very nice as well).

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  • 1 unbaked pie crust
  • 1 stick of butter (unsalted)
  • 2 squares of baking chocolate
  • 1 cup of sugar
  • 2 eggs beaten
  • 1 teaspoon vanilla extract

 Melt the butter and chocolate, mix with other ingredients which have been blended together.  Pour into the pie shell and bake for 35 minutes (at 350). 


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