Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.

No-Bake Butterscotch-Coconut Cookies

Ingredients

  • 3/4 cup butterscotch chips
  • 3/4 cup creamy no-stir peanut butter
  • 1 cup quick-cooking oats
  • 1 1/4 cups unsweetened shredded coconut, divided
  • 1/4 teaspoon kosher salt
  • 2 ounces dark chocolate (optional)

Directions

  1. Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  2. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  3. Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.

Spiced Chocolate Molasses Buttons

Ingredients

For the cookie dough:
  • 1 1/2 cups plus 2 tablespoons (5 1/8 ounces/144 grams) unbleached all-purpose flour, spooned and leveled
  • 6 tablespoons (1 1/4 ounces/36 grams) unsweetened natural cocoa powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (5 ounces/142 grams) unsalted butter, at room temperature
  • 1/2 cup (4 ounces/113 grams) firmly packed dark muscovado sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup (3 ounces/84 grams) unsulphured molasses
  • 1/2 cup (3 1/2 ounces/100 grams) turbinado sugar, for coating the cookies
For the filling:
  • 2 ounces (57 grams) bittersweet chocolate (60% to 70% cacao)
  • 2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces
  • 1/2 teaspoon unsulphured molasses

Stained Glass Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • Candy: 24 pink and red Jolly Ranchers, pink sanding sugar
  • Cooking spray

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.
  2. Heat oven to 325 degrees F. Line a baking pan with parchment paper. Line three candies end to end in the left corner of the prepared baking sheet. Repeat three more times in the remaining corners. Bake until the candy has melted together and makes one long piece, 3 to 5 minutes. Cool until cool enough to handle, 3 to 5 minutes; transfer to a lightly greased wire rack to cool completely. Repeat one more time.
  3. Gently tap cooled candy on the edge of the baking sheet to crack into shards. Brush the edges of the shards with water and dip into sanding sugar. Attach around sides of cake.

Candied Pretzel Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • 35 large pretzel rods
  • 2 (12-oz.) bags white candy melts (4 c.), melted
  • Candy: blue and white sanding sugar; silver, white, and blue dragées; and crushed blue starlight mints

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Chill while decorating pretzels.
  2. Line a baking sheet with parchment paper. Trim pretzel rods with a serrated knife so they will reach just above the top of the cake (about 4 inches). Dip the cut end of one pretzel in melted candy melts, leaving the other end uncoated. Decorate with sanding sugar, dragées, and starlight mints. Place on the prepared baking sheet. Repeat with remaining pretzels, candy melts, and candy; reserve any unused candy melts. Let set at room temperature or in the fridge.
  3. Frost the top and outside of the cake with White Vanilla Frosting. Attach decorated pretzels around sides of cake.
  4. Remelt reserved candy melts. Spread in a thin layer, about 1/8 inch thick, on the back of a baking sheet. Chill until solid, 4 to 6 minutes. Use a flat metal spatula or bench scraper to scrape up the chocolate, creating curls and shards. Sprinkle over top of cake.