Mint Chocolate Delights

Introduction:

Well, at least it hasn’t been a full year since our last post! Here’s a new recipe to knock your socks off. If you’ve had these before, you’ll know how good they are. If not, eater beware – you may find yourself eating a whole plateful before you realize it. Our favorite brand of mint chocolate chips is from Tollhouse, but we’ve had a hard time finding them this winter. Any other brand will be tasty too though, don’t worry.

Ingredients:

• 1 cup butter (2 sticks), softened
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2/3 c cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 10 oz package of Dark Chocolate/Mint Chips

Instructions:

1.) Preheat oven to 325 degrees F.

2.) Combine flour, cocoa and baking soda in a small bowl.

3.) In a separate bowl beat softened butter, granulated sugar, brown sugar, and vanilla until well mixed. Add eggs one at a time mixing well after each addition.

4.) Gradually add the flour mix to the sugar bowl. Stir in the chips.

5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).

6.) Bake 11-13 minutes, until cookies are golden. Cool 2 minutes on sheet and then remove cookies to a wire rack.

Makes about 4 dozen cookies.

Printer friendly version over here.

Zucchini Brownies

Introduction:

One of the best desserts to feed guests is vegetables. Chocolatey, nutty, delicious vegetables. With ice cream on top, and maybe some whipped cream. I guess you might be a little bit confused right now, but that just means you’ve never had zucchini brownies before. Try them. Now.

Don’t be alarmed that there are no eggs in this recipe. It’s not a mistake. The batter is supposed to be very dry since the zucchini lets out a lot of moisture while it’s cooking. These brownies are plenty moist and simply scrumdiddlyumptious.

 Ingredients:

• 1/2 cup canola oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 medium zucchini (~2 cups)
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips

Instructions:

1.) Preheat oven to 350 degrees. In a large bowl, mix together the oil, sugar and vanilla until well blended.

2.) In a separate bowl mix the flour, cocoa, baking soda and salt. Gradually add to the sugar mixture. Fold in the zucchini.

*At this point our batter was very crumbly, so we let it sit for five minutes until it moistened.

3.) Add walnuts and chocolate chips. Spread evenly into greased pan.

4.) Bake for 25 to 30 minutes in the oven, until brownies spring back when gently touched.

Printer friendly version can be found here, while the original recipe can be found here.

Magic Dream Bars

Introduction:

Dear Readers, did you think we forgot about you? Well, to make it up to you here’s a recipe that will take your taste buds to heaven! Some people call them “magic bars”, some call them “dream bars” but at TCF we call them “Magic Dream Bars” (how original right?). These bars are so easy to make, so delicious, and really flexible. They always end up being a what’s-in-the-cupboard kind of dessert, so feel free to experiment. We’ve had so many combinations of these…with nuts, toffee, butterscotch, peanut butter chips etc. They always taste delicious; so just go crazy and don’t worry about quantities. In our experience, if you ever serve these tasty treats people will think you’re a gourmet chef.

Ingredients:

•  1/4 cup butter
• 1 cup graham cracker crumbs
• 1/2 cup chocolate chips
• 1/2 cup toffee pieces
• 1/2 cup white chocolate chips
• 3/4 cup chopped nuts
• 1-1/2 cup coconut
• 1 (14 oz) can sweetened condensed milk

Instructions:

1.) Preheat oven to 350 degrees. While oven is warming, melt butter in 9×13 pan in oven. When melted, take out of oven and mix in graham cracker. [Optional: Put back into the oven to crisp (5-10 minutes).]

2.) Layer your chocolate chips, toffee pieces, white chocolate chips, and nuts. Add the coconut to the top. Pour the can of condensed milk over the top.

3.) Bake 20-25 minutes until golden and beautiful!

4.) Let cool, cut and serve.

The printer friendly version of this yummy-ness is over here.