Chocolate Chip Zucchini Bread

My mom called me the other day and asked if I had a recipe for Zucchini Bread on my blog. I blinked a blank stare as I realized that I did not. Whaaat? How was that possible? I love zucchini and am always posting about different ways you can use it. I love this bread and can't believe I haven't shared it with you! So here I am, correcting a very wrong injustice. I always peel my zucchini when baking with it. That way my kids won't freak out about that green stuff in their food {which is weird since they love green smoothies}. You would never know there is any zucchini in this bread. It tastes like a spice bread. And it is oh so moist. 

Printable Version

Ingredients
3 C. shredded zucchini
1 2/3 C. sugar
2/3 C. oil
2 tsp. vanilla
4 eggs
3 C. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1 C. brown sugar
1 C. chocolate chips

Directions

• Heat oven to 350 degrees; Grease two loaf pans. 
• Mix zucchini, sugar, oil and eggs in a large bowl.
• Stir in flour, baking soda, salt, cinnamon, cloves and baking powder.
• Pour into pans.
• Sprinkle half of the chocolate chips and half of the brown sugar on top of each batter.
• Bake 50 to 60 minutes or until done. 
• Cool 10 minutes and then loosen sides of loaves from pan and turn over onto wire rack. 
• Cool completely before slicing.

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Peanut Butter Cup Smoothie

If you haven't noticed, I like Smoothies. From this Tropical Smoothie to this Pina Colada, Smoothies are a great way to get some fruits and veggies into you. Plus it's fun to trick your kids. Be honest. It is. They don't realize they are drinking something that's good for them. All they know is that it tastes amazing! This smoothie doesn't actually have peanut butter cups in it, but it sure tastes good anyway. You can use Greek yogurt like I did or you can use regular yogurt. I love Greek, it has protein.

Printable Version

Ingredients

1 C. 1% chocolate low-fat milk

1/2 C. vanilla low-fat frozen yogurt

2 Tbsp. peanut butter

1 (8 oz.) vanilla yogurt

Directions

• Place all ingredients in a blender.
• Blend until smooth.
• Makes 3 cups.

Note: You can add a frozen sliced banana if you want.

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Ice Cream Dream Cake

We are so glad to be back with our friends at Mandy's Recipe box. I have a recipe that is perfect for a nice summer meal, but won't take much time in the kitchen. A little advanced prep and you will be ready to go! 

I like cheesey movies. Formulaic, cliche and predictable. One of my favorite scenes in thousands of cheesey movies is the girl who is a bit of a tomboy who gets dressed up for the dance. When she enters the room transformed, the boys turn and stare. They say, "Mary, is that you? You look ...different...beautiful." That is how I felt about this Ice Cream Dream Cake. I took one bite and said, ice cream sandwich, is that you? You taste...different...fancy...possibly gourmet.

What do you need to do to transform your humble ice cream sandwiches into Ice Cream Dream Cakes? It's just too simple! Layer them in a bread pan with whipped cream, top with chopped chocolate and freeze. Who couldn't do that? I am busy thinking of all the possibilities like cookies and cream or mint chip ice cream sandwiches. Don't tell anyone it is made with ice cream sandwiches, and see if they recognize them on their own!

This recipe appropriately comes from Real Simple, and that is exactly what this is!

Ice Cream Dream Cake

Author: Adapted from Real Simple

Ingredients

• 1 cup heavy cream whipped to peaks with 2 tablespoons confectioners' sugar
• 6 ice cream sandwiches (3.5 ounces each)
• 1/2 cup chocolate chips, chopped - I used Hershey Kisses

Instructions

1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
2. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
3. Sprinkle the top of the cake with the chopped chocolate chips or Hershey's Kissses. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
4. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Notes

Next time I will pipe the whipped cream on the top layer for an even more beautiful presentation!

3.2.2124

For whipped cream that holds it's shape try our Stabilized Whipped Cream. We found a simple secret that makes it lasts for weeks. Bet you won't guess what it is!

            Here are a few other posts great for summer! Mango Sorbet and Mango Strawberry Daiquiri Pops.

                 
   Thank you Mandy for having us on your blog again! We love to share with your readers and make new internet friends.

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Mint Chocolate No-Bake Cookies

By now I bet you've heard of Duncan Hines' Frosting Creations, right? You take a can of plain frosting and add in a packet of Frosting Creations and mix together to create whatever flavor you want. And there are tons to choose from. Like Pink Lemonade, Chocolate Marshmallow, and Mint Chocolate. The mint chocolate is what I used in these cookies to give them the yummy flavoring. I used one packet and you can barely tell there is a flavor to it. Next time I will use two packets. That's what is so fun about these Frosting Creations...you don't have to just use them in frosting. You can add them to other recipes and make amazing creations. Like Pink Lemonade Fudge or Cinnamon Roll Muddy Buddies. Get in my belly!

Printable Version

Ingredients

2 C. sugar

1 stick butter

1/2 C. milk

1/3 C. baking cocoa

1 or 2 packets of Mint Chocolate Frosting Creations 

3 1/2 C. oats

Directions

• Mix together the sugar, butter, milk and cocoa in a medium saucepan on medium high heat.
• Bring to a boil and boil for 1 minute and no longer.
• Add the oats and stir; remove from heat and cover and let stand 5 minutes.
• Spoon onto wax paper and let set.
• Store in a covered container at room temp.

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Mint Chocolate Cake

I went to a doTERRA Oil party once and the hostess served this cake made with Peppermint oil. I loved it. You could eat it in your hand like a brownie, but it was a cake. It also had Peppermint Whipped Cream on it. So amazing. I love it in the winter because of the Peppermint, but it's also good any time of the year.

Printable Version

Ingredients

1 box of Devil's Food Cake mix

3 eggs

1 stick plus 2 Tbsp. butter

drop of Peppermint oil or 1 tsp. Peppermint extract

Whipped Cream

Directions

• Mix the cake mix, eggs and butter together. 
• Pour into a greased 9x13 or 8x8 cake pan.
• Bake according to box directions. If using an 8x8, bake for 30 minutes.
• Allow to cool and top with whipped cream. You can flavor it by dipping a toothpick into the peppermint oil and swirling it through the cream. Or add about 1/4 tsp peppermint extract to it to taste.

I made this in an 8x8 Chinet Bakeware pan. I love that it doesn't stick. And the handy lid makes it easy to cover and save for later.

And as always, I have to have a middle piece!

Chinet Bakeware makes it so easy to take food anywhere. How about a book club? Or maybe to work to share? 

Would you like a set to make this cake in? 

This giveaway is closed.

Congrats to Catherine!

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