Recipe File: Double Chocolate Zucchini Bread

At first I didn’t know how to feel about a zucchini bread, but this recipe really got me. With the combination of dark chocolate and grated zucchini, you get a perfectly moist and chocolate-y loaf of bread that’s great as dessert or a simple breakfast.

This is also a fairly simple loaf of bread that comes together quickly and easily. Try it for yourself and enjoy!

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread: 

Servings: 1 loaf

What you need: 

  • 1 loaf pan
  • 1 cup of grated zucchini
  • 1/2 cup avocado oil (Chosen Foods 100% Avocado Oil is my #1)
  • 1 egg
  • 1 1/4 cup flour
  • 1/4 cup almond milk (love an almond milk like Simply that just has almonds! You can also use regular milk or oat milk for this recipe).
  • 1/2 teaspoon vanilla
  • 3/4 cup sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips + a hand full of chocolate chips for sprinkling

Steps: 

  1. Pre-heat your oven to 350 degrees F.
  2. Butter your loaf pan.
  3. In a bowl, whisk together the oil and sugar until fluffy. Stir in the egg, almond milk and vanilla.
  4. Add in your dry ingredients: flour, salt, cocoa powder, baking soda and baking powder. Mix together until flour is just combined.
  5. Fold in the zucchini and chocolate chips.
  6. Place batter into your loaf plan and sprinkle a few more chocolate chips on top.
  7. Place into your pre-heated oven for about an hour. You can also check if the zucchini bread is done by inserting a knife or skewer in the middle and making sure it comes out clean.
  8. Let cool, then enjoy!

Double Chocolate Zucchini Bread

2021-12-22T14:58:57-08:00March 16th, 2018|Categories: Recipes|Tags: , , , |0 Comments

Recipe File: Cast Iron Buttermilk Cornbread

A great cornbread will never let you down — whether it’s for Thanksgiving or just as a weeknight treat.

This is one of my favorite cornbread recipes because it’s simple to whip together and you get a great crust from the cast iron pan. Try it for yourself and let me know what you think!

Cast Iron Buttermilk Cornbread

Cast Iron Buttermilk Cornbread

What you need: 

  • 1 8″ cast iron skillet (I love Lodge for cast irons!)
  • 2 eggs, room temperature
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 3 tablespoons avocado oil

Steps: 

  1. Pre-heat your oven to 400 degrees F & coat your cast iron with avocado oil (any kind of vegetable oil will work) using a paper towel.
  2. Mix together the melted butter and sugar. Add in the egg and whisk together until fluffy.
  3. Whisk in the buttermilk and baking soda. Then add the cornmeal, flour and salt. Your batter will be slightly lumpy.
  4. Add in the batter into your cast iron skillet and bake for about 20 minutes or until a toothpick or knife come out clean from the center when inserted.
  5. Enjoy!
2021-12-22T14:59:42-08:00March 2nd, 2018|Categories: Recipes|Tags: , , |0 Comments

Recipe File: Raspberry Thumbprint Cookies

Homemade cookies are always a treat – the aroma wafting from the oven as buttery cookies cook never fail to brighten and warm a home, especially during the holiday season. So here’s a delicious raspberry thumbprint cookie recipe to try.

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies

What you’ll need:

  • 1 cup butter (softened to room temperature)
  • 2 cups and 2 Tablespoons of all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cups sugar
  • Raspberry jam (or any flavor jam you prefer)

Directions:

  1. Using a mixer, soften the butter in a bowl until creamy.
  2. Add the sugar and vanilla to the softened butter. Combine well.
  3. Pour the flour into the mix. Combine until a soft dough is formed.
  4. Press the dough down to compact it and cover it with plastic wrap. Chill the dough in the refrigerator for about 3 hours (or, chill in refrigerator for 1.5 – 2 hrs then chill in freezer for 15 min).
  5. Preheat the oven to 350 degrees and begin rolling the dough into 1-inch balls. Place on a greased baking sheet. (Note: if the balls feel sticky and/or soft after rolling, place the dough back into the fridge for about 15 min or until the dough is firm).
  6. Make an indent with your thumb into each ball. If the dough ball cracks on the side, feel free to smooth it out with your fingers.
  7. Fill each indent in each ball with jam of your choice.
  8. Bake the shortbread cookies until the edges are slightly golden, around 14-15 minutes.
  9. Let cookies cool for about 30 minutes. Enjoy!

Happy baking and happy new year! 

2017-04-17T15:28:18-07:00December 30th, 2014|Categories: Recipes|Tags: , , , |0 Comments

Recipe File: Apple Bread Pudding

If you’re in need of comfort food that is slightly sweet and completely delicious, this apple bread pudding recipe is calling your name.

Apple Bread Pudding Recipe | Chicisms

What you need (for one 8 inch square pan):

  • 6 slices day-old bread (I used Sprouted Multigrain & Seed bread from Whole Foods)
  • 2 tablespoons butter, melted
  • 1 box (or 1 oz) raisins
  • 3 eggs, beaten
  • 2 cups milk
  • 3/4 white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup sliced apples

For the Vanilla Sauce:

  • 1/6 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 – 1/3 cup water
  • 1.5 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon

Apple Bread Pudding Recipe | Chicisms
Directions: 

  1. Preheat the oven to 350 degrees.
  2. Slice the bread into cubes.
  3. In a large mixing bowl, mix together the milk, eggs, sugar, butter, cinnamon and vanilla.
  4. Add the sliced bread cubes, sliced apples and raisins into the egg mixture. Slightly toss so that the bread cubes are coated.
  5. Pour the bread and egg mixture into a well-greased 8-inch square pan. With a fork, slightly push down on the bread and apples so that they are somewhat covered by the egg mixture.
  6. Bake in preheated oven for 40 minutes.
  7. While the bread pudding is baking, combine the sugar, cornstarch and salt in a saucepan.
  8. Stir in the water until the mixture is smooth.
  9. Bring to a slight boil over medium heat and stir for 2 minutes or until thickened.
  10. Remove from heat. Stir in the butter, vanilla and nutmeg. Serve with warm bread pudding.

Happy eating! :)

 

 

2022-01-06T19:39:55-08:00July 2nd, 2014|Categories: Recipes|Tags: , , , |1 Comment
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