Tag Archives: chocolate


from King Arthur Flour

These tasty brownies are a good place to use whole wheat flour, which has more nutrients than white flour.

Committee meeting working lunch, 2/14/13

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar
  • 3/4 cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso or instant coffee powder, optional
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 1/2 cups whole wheat flour (or you can use all-purpose)
  • 2 cups semisweet or bittersweet chocolate chips, optional

Preheat oven to 350. Grease a 9″x13″ pan.

In a large bowl in the microwave or in a large saucepan over low heat, melt the butter. Add the sugar and whisk to combine. Microwave 20 seconds more, or continue to cook about 1 minute more.

Remove from heat. Add the cocoa, salt, baking powder, instant espresso (if using), and vanilla. Whisk to combine. Add eggs one at a time, whisking to combine after each one. Add the flour and stir until just combined. Stir in chocolate chips, if using.

Spread batter in prepared pan. Bake until brownies are set and a toothpick inserted in the center comes out with wet crumbs on it, 27-33 minutes. Cool completely before cutting.

Yield: 24 brownies.



photo (2)Chocolate Yogurt Cake

Community training session dinner, 2/6/13

This simple cake doesn’t need a mixer. You can make a loaf cake, a sheet cake, or even layers – try frosting them with this cream cheese frosting.

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt (or use vanilla and see changes below)
  • 1 cup granulated sugar (3/4 cup if using vanilla yogurt)
  • 1 tsp pure vanilla extract (omit if using vanilla yogurt)
  • 3 large eggs
  • 3/4 cup vegetable or canola oil
  • 1/2 cup chocolate chips, optional

Preheat oven to 350. Grease a 9×9″ cake pan, or use two 8″ round cake pans, or one loaf pan.

In a large bowl, combine flour, cocoa, baking powder, and salt. Mix well.

In a separate bowl, combine yogurt, sugar, vanilla, and eggs. Mix well. Add yogurt mixture to the flour mixture and stir gently until just combined.

Add oil and fold in: place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.

Pour batter into prepared pan(s), then sprinkle with chocolate chips, if using. Bake until cake springs back when gently poked and a toothpick inserted in the center comes out clean: 15-20 minutes for 8″ rounds, 22-27 minutes for 9″ square, and 40-55 minutes for loaf.

Zucchini Cookies

Community garden training session, 7/11/12

You’ve heard of zucchini bread, but what about zucchini cookies? These cookies are soft and cake-like, and quite delicious.

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup shredded zucchini*
  • 2 cups (12 ounces) chocolate chips

Preheat oven to 350. Grease 2-3 cookie sheets.

Using an electric mixer, cream butter and sugar together until fluffy. Add eggs and continue to beat, then add honey and vanilla.

In a separate bowl, combine all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this mixture to the wet ingredients and mix until combined. Add zucchini and chocolate and mix to evenly distribute.

Drop by spoonfuls onto cookie sheets. Bake for 10-14 minutes, until golden and set.

Makes about 3 dozen cookies.

VARIATION: Zucchini Bars – Prepare batter as directed. Grease a rimmed baking sheet or a 9×13 baking pan and spread batter evenly in pan. Bake for 15-18 minutes, until bars spring back when touched and a toothpick inserted into them comes out clean.


*Grow your own cookies! Zucchini can be grown in your garden.

Chocolate Pear Muffins

Committee meeting working lunch, 5/17/12

These muffins are chocolate-y enough to be delicious, but light enough to enjoy for a breakfast or snack. If pear is unavailable, you could use apples, berries, or other fruits. Or chocolate chips.

  • 1 1/3 cups flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup applesauce*
  • 1/4 cup milk
  • 1/4 cup water
  • 1/4 cup vegetable or canola oil
  • 1/2 teaspoon vanilla extract
  • 1 pear, diced into very small pieces*

Preheat oven to 350 degrees. Grease 12 regular muffin cups or 36 mini muffin cups.

In a large bowl, mix together flour, sugar, cocoa, baking soda, and salt.

In a medium bowl, mix together eggs, applesauce, milk, water, oil, and vanilla.

Pour wet ingredients into dry ingredients and stir until just combined. Very gently stir in diced pear.

Fill prepared muffin tins 2/3 full with batter. Bake until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean, 20-25 minutes for regular muffins and 10-12 minutes for minis.

*Apples and pears can be grown here in Nebraska. You can even make and can your own applesauce.