Chocolate Zucchini Muffins, by Louise

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups oatmeal flour (okay to grind regular oatmeal in a food processor)
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp olive or avocado oil
• 2/3 cup no sugar maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups almond milk (or any milk)
• 2 tsp vanilla extract
• 2 cup shredded zucchini, squeezed of all liquid*
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl combine oat flour, buckwheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl whisk together butter, maple syrup, applesauce, egg, milk, and vanilla.
4. Slowly incorporate the dry mix into the wet. Stir in shredded zucchini and chocolate chips.
5. Divide batter evenly into 24 small muffin cups, 12 large, or 2 greased loaf pans.
6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!

BEST Chocolate Zucchini Bread (Gluten-Free, Sugar-Free, Paleo)

Ingredients
1 1/2 cups blanched almond flour
1 1/2 teaspoons baking soda
1/4 cup raw cacao powder
2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup zucchini, finely grated
1 large egg , room temperature
1/4 cup Greek plain yogurt, or dairy-free yogurt
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 tablespoon raw honey
1 teaspoon apple cider vinegar
1/2 cup pecans, chopped
1/2 cup semisweet mini chocolate chips, dairy/soy-free brand

Instructions

• Preheat the oven to 350°F and spray an  8½ x 4½-inch medium loaf pan with non-stick spray.
• In a bowl, mix the almond flour, baking soda, cacao powder, ground cinnamon and salt.
• In a separate bowl, whisk the egg then mix in yogurt, coconut oil, vanilla, honey and apple cider vinegar. Make sure all is well combined.
• Using a rubber spatula, gently mix in the grated zucchini, chopped pecans and chocolate chips. 
• Mix the wet and dry ingredients together. Do not over mix batter. 
• Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
• Cool completely on a wire rack. Store in an airtight container in the refrigerator.

Our Favorite Peanut Butter Bars with Chocolate Ganache

Ingredients:
Nonstick cooking spray
1 1/2 cups confectioners' sugar 
1 1/2 cups graham cracker crumbs 
1 cup all-natural peanut butter 
1/4 teaspoon sea salt 
1 stick (1/2 cup) butter, melted 
8 ounces (1 cup) semisweet chocolate chips 
1 cup heavy cream 

Directions:
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate chips and 1/8 teaspoon salt in a medium bowl. Heat the cream in microwave for 2 minutes. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Cut into squares to serve.

Danica's Favorite Chocolate Peanut Butter Brownies

My grandaughter, Danica, loves to bake in Memere's kitchen.  The following recipe is one of her very favorites so we whipped up a batch today to enjoy while we watched the snow storm outside.
Ingredients:

1+1/2 C Sugar
3/4 C Coconut oil, melted
2 T water
2 large eggs
2 t vanilla extract
1+1/3 C flour
3/4 C baking cocoa (unsweetened)
1/2 t baking powder
1/4 t salt
1/2 C chopped nuts (any kind)
1/2 C peanut butter chips

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 13" X 9" baking pan.
3. Combine sugar, oil, and water in a large mixing bowl.
4. Stir in eggs & vanilla
5. Combine dry ingredients and add to sugar mixture.
6. Stir in nuts & chips.
7. Spread batter into prepared baking dish.
8. Bake for 18-25 minutes or until a wooden toothpick comes out of the center slightly sticky.
9. Cool and cut 4X6 for 24 servings.

EASY "NO-BAKE" COOKIES

EASY "NO-BAKE" COOKIES
Recipe By : Louise
Serving Size : 12
Categories : Cookies Desserts
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2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk or half & half
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt
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1. Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then push into a square cake pan.  Cool and cut into small squares.

Whacky Eggless Chocolate Cake

Whacky Eggless Chocolate Cake
By Louise
Categories: Cakes, Chocolate
Yield: 12 servings
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2 c Flour
1 1/4 c Sugar
1/2 c Cocoa
2 ts Baking soda
1 c Sour milk
1/2 c Melted shortening
Or salad oil = (I use canola or peanut oil)
1/2 c Boiling water
1 ts Vanilla
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1. Put all ingredients (in order) in one bowl and beat.
2. Bake in greased tube pan for about 55-60 minutes in a 350 degree oven. (some ovens may vary, so check the cake between 50 aand 60 minutes)
3. I frost my cake with a white buttercream frosting with a hint of real coffee -- it is absolutely delicious!
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Hint: To make sour milk, add one teaspoon of vinegar or lemon juice to the cup of milk and let it stand for a couple of minutes.
For the liquid shortening, I use peanut or canola oil; it is both healthy and tasty and makes the cake very moist.

Mint Chocolate Cake

Mint Chocolate Cake
Recipe By : Louise
Serving Size : 16
Categories : Desserts
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2 1/2 cups flour
1 1/8 cups cocoa
1 3/4 teaspoons baking soda
1 teaspoon salt
2/3 teaspoon baking powder
2 1/2 cups sugar
1/2 pound margarine
4 eggs
2 tablespoons vanilla
2 1/8 cups buttermilk
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Frosting
1 package Cool Whip®
1 tablespoon sugar
1/2 teaspoon peppermint extract
1 drop green food coloring
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1. Beat sugar and margarine until fluffy.
2. Add Eggs & vanilla -- beat well.
3. Add Dry ingredients gradually with buttermilk. Beat until well blended.
4. Spread batter into greased cake pans.
5. Bake at 325 for 30 mins. Test with pick.
6. Cool completely.
7. Fold in food coloring, sugar, and flavoring into Cool Whip.
8. Frost, cut, serve.