Tag Archives: chocolate

Chocolate Zucchini Bread | Recipes

One of my favorite things about summer is the recipes I discover while searching for ways to use up excess zucchini. Zucchini usually takes on the flavor of what it’s being baked with and adds a nice moistness to your baked goods. Several years ago, I discovered this recipe and it’s become one of my favorites. 



Chocolate Zucchini Bread

3 large eggs
2 Cups sugar
1 Cup vegetable oil
1 tsp. vanilla extract
2 TB. butter
6 TB. cocoa
2 Cups zucchini, grated
2 Cups flour
1 tsp. baking soda
1 tsp. salt
11/2 tsp. cinnamon
2/3 Cup semi sweet chocolate chips

Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, oil, and vanilla extract. Mix until well blended. In a small saucepan, melt 2 TB. butter, add 6 TB. cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and chocolate chips. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. Spoon the batter into two generously greased and floured loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.


Buckeye Cookies & Life | Personal

Life has been super busy for me. My mom has been sick for three weeks which left me in charge of keeping the house going. It’s provided plenty of practical homemaking experience. I enjoy doing housework but it can be a bit daunting at times. Laundry, grocery shopping, and meal preparation for 10 people is a lot to keep up with!

We are also busy preparing for Vacation Bible School. Each year, Mom is in charge of organizing the program for the grandmothers. With Mom being sick, however, yours truly has had to fill in. This week found me shopping for and preparing 21 gift baskets to use as door prizes each day. Again, a daunting but good experience.

Next week, my family is heading to Indiana for a family reunion. I am looking forward to talking, laughing, and relaxing for hours with some of my very closest friends. I had a three way video chat with a few cousins the other evening finalizing food details and we were giddy with excitement. [grin]


One of food items we’re bring to our family reunion next week is these mouth-watering Buckeye Cookies. I am firmly convinced that chocolate and peanut butter is one of the best food combinations ever. I created these cookies after seeing a similar recipe on Pinterest. I did not have a brownie mix so made a chocolate cookie base instead. My siblings quickly devoured the test batch. Here’s the recipe.

Buckeye Cookies

Cookie Base:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 cups flour
1/2 cup cocoa
1/4 tsp salt
2 cups chocolate chips

Peanut Butter Buckeyes:
1 1/2 cups peanut butter
1 1/2 cups powdered sugar

Chocolate Topping:
1 1/2 cups chocolate chips
1 Tbsp. shortening

Beat butter, sugars, eggs and vanilla until fluffy–about two minutes. Add baking soda, flour, cocoa, and salt and beat at low speed. Scrape the bowl and beaters and mix in the chocolate chips. Drop by generous tablespoons on ungreased cookie sheet, 12 to a sheet. Bake at 350° for 8 minutes.

While cookies are baking, blend peanut butter and powdered sugar until smooth. Form into small balls. Press a ball into each cookie immediately after you take them out of the oven. Let cool for 5 minutes, then move to a wire rack.

Melt chocolate chips and shortening. Top each cookie with about 1/2 tbsp. of chocolate, covering the peanut butter. Let cool completely and enjoy!

Homemade Peppermint Patties

I enjoy York Peppermint Patties so when I found a recipe for homemade peppermint patties, I quickly pinned it. They’re easy to make and a delightful treat. Find the recipe on Oh! Nuts. 


Gather your filling ingredients: heavy cream, powdered sugar, peppermint extract, and butter.


Dump all filling ingredients into mixer.


And, begin mixing…

…and mixing…
…and mixing some more.


Scrape down the sides of the bowl and gather all the crumbs into a large ball. Shape ball into a long tube, the circumference of a peppermint patty. Wrap in plastic wrap and refrigerate for 45 minutes.


Once tube is very firm, slice into 1/4″ rounds. Don’t worry about making them perfectly round.


Melt semisweet chocolate chips for coating.


Thoroughly coat each round in chocolate, tap off extra chocolate and place on parchment paper.


You may have some “puddles” form. You can cut them off after they’ve all dried.


The recipe makes about three dozen. With eleven people living at home, they don’t last too long around here. 🙂

Mini Layer Cakes

We were given a cake mix and canned frosting several weeks ago and I decided to try a slight twist on the classic layer cake.

Ready to get started.

Beat eggs and water.

Add mix.

Grease 12 8 oz. ramekins–these will be your pans.

Divide batter evenly between ramekins and bake at 350º for 25 minutes. If your oven bakes hot, check at 20 minutes for doneness.

Let cool in ramekins for 10 minutes. Run a knife around the edges and flip onto cooling rack. Let cool completely.

After they’ve cooled, use a knife to even them up. Don’t eat the scraps, I will show you a delicious idea later.

I mixed up a basic buttercream but dissolved some espresso in the milk before adding it.

Mocha is a favorite around here! 🙂

Use your canned chocolate frosting on the first layer. Tip: use a cup to hold the icing bag while you fill it.

Use a large tip to pipe your mocha frosting on the second layer.

There you have it, mini layer cakes!

See that little sandwich? That’s the scraps with some leftover frosting piped in there. Your brothers will love you! 🙂

Serve half of a mini layer cake per person.