- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing
- 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
- 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
- 3 tablespoons granulated sugar, plus more for the ramekin
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Confectioners’ sugar, to serve (optional)
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
- 2 3/4 cups milk
- heaping 1/8 tsp salt
- 3 tbsp cocoa powder
- 1/2 cup sugar
- 3 tbsp cornstarch
- 2 tbsp room temp butter
- 1 tsp pure vanilla extract
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.
In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.
Lock the lid and close Pressure Valve. Cook on High Pressure for 4 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.
Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.
Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.
Slowly pour into Pressure Cooker cooking pot, stirring as you go.
Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.
Remove cooking pot from Pressure Cooker, add raisins and mix together.
Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.
Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.
- In a large sauce pan, whisk together the sugar, flour, and cocoa.
- In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
- Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
- Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
- Top with whipped cream and chocolate shavings.
- 8 fresh peaches, peeled and sliced
- Juice from ½ small lemon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup flour
- 1 cup milk
- 1 tablespoon baking powder
- 1 pinch salt
- Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
- Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
- Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
- Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
- In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
- Bake for 40 minutes or until top crust has become a golden brown color.
- 1 pie shell, store-bought or homemade
- 2 cups heavy cream
- 1 cup sugar
- 1 cup half-and-half
- 2 egg yolks
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/4 teaspoon salt
- Preheat oven to 350º F and place pie dough in a standard pie dish.
- Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
- Pour in heavy cream and mix together until fully blended and incorporated.
- In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
- Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
- Sprinkle cinnamon across the top of pie, then place in oven.
- Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
- Remove from oven and let cool completely before slicing and serving. Enjoy!
- 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
- 2 1/2 cups fresh or frozen blueberries
- Finely grated zest of 1 lemon
- 2 cups whole or low-fat milk
- 1/2 cup heavy cream
- 4 medium eggs (may substitute 3 large eggs)
- 1/2 cup sugar, plus 1/3 cup for sprinkling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon freshly grated nutmeg
Grease a 9-by-13-inch baking dish with cooking oil spray.
Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.
Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees.
Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.
Preheat oven to 350.
Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.
Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.
Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.
Cool, cut, dust with powdered sugar, and serve.