Salted Butter Chocolate Chunk Shortbread

Oh hello! I hope everyone is doing well and had the best holiday season!  I've been getting back into the swing of things and enjoying that sweet Missouri life again.  I'm looking forward to Valentine's Day next week, are you all? I know it's kind of a cheesy, commercialized holiday, but I've always enjoyed it.  It's fun, and it's nice to be able to celebrate all of your loved ones.

You could give your loved one a box of chocolates, or you could give them a box of this buttery, delicious chocolate chunk shortbread.  I know you've see this recipe a million times, it pretty much broke the internet; it's been featured on many Instagrams, blogs and food websites.  It's Alison Roman's Salted Butter Chocolate Chunk Shortbread recipe.

While I disagree and don't think this should ever replace your traditional chocolate chip cookie, I do think it's extremely delicious and would absolutely make this recipe again.  It was simple to make, too.  You just whip up some salted butter, granulated sugar, a touch of brown sugar, vanilla, flour, and chopped dark chocolate.  I took it a step further and used SALTED dark chocolate, oh yes I did.  The dough is rolled into logs then rolled in coarse sugar.  The cookie logs get chilled down, sliced, brushed with egg wash, then sprinkled with coarse sea salt.  I didn't have any of that good flaky salt, so I sprinkled mine with ground sea salt.  Still very good! 

Here's the link to the recipe for you again.

Peanut Butter Dream Bars

These bars are perfect to nibble on with a cup of coffee or tea.  They're undeniably rich, so you may or may not be able to finish eating a bar in one sitting.  The inspiration behind these bars comes from Potbelly's Dream Bars.  Potbelly is a really great sandwich chain, and whenever I frequent airports and see one, I have to stop and get a Wreck Sandwich and a cup of broccoli cheddar soup.  Next to the cash register at Potbelly they have a display of cookies and bars, one of which is their Dream Bar.

Dream Bars are rich, chocolatey oatmeal bars with sweet caramel.  This recipe is my adaptation of Dream Bars; I added chunky peanut butter, white chocolate chips and dark chocolate chips.  I really love the crumbly, buttery texture of these.  For the caramel, I used the caramel bits that are already unwrapped - much easier than unwrapping fifty caramels.

Peanut Butter Dream Bars

10 tablespoons unsalted butter, softened
1/4 cup crunchy peanut butter
3/4 cup dark brown sugar
1 cup old fashioned oatmeal
1/4 teaspoon baking powder
1 cup all purpose flour
1 cup dark chocolate chips
1 cup white chocolate chips
1 bag of unwrapped caramel bits
5 tablespoons evaporated milk
Sprinkle of sea salt.

Heat oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; coat foil with nonstick cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter and brown sugar until creamy.  Beat in oatmeal, baking powder and flour until just combined.  Stir in chocolate chips and white chocolate chips until combined.  Pat half of the mixture into bottom of prepared pan.  Bake 10 minutes.

In a small saucepan over medium-low heat, melt caramel bits and evaporated milk, stirring frequently.  Pour caramel on top of bars.  Sprinkle remaining dough evenly on top.  Bake 15-20 minutes more or until golden brown.  Sprinkle with a pinch of sea salt.  Cool completely on a wire rack before slicing.

Makes 12 big bars

Double Chocolate Chip White Chocolate Chunk Cookies

Lately I've been thinking about how much I want to go back to Levain bakery.  It's been years and I'm really craving their chocolate chip walnut cookies.  Not only that - their oatmeal raisin, dark chocolate peanut butter chip, and dark chocolate chip cookies, too.  They really do have the best cookies there.  I've never tried any of the breads they bake because I'm always so focused on the cookies.  Have you?  I wish we could all go together, each buy an item and then share.

And so these cookies were created yesterday from my cravings for a chocolate-y Levain cookie.  I was hoping to have these loaded up with white chocolate chunks, but my cookies were a little skimpy on the white chocolate.  I didn't have as much white chocolate in the pantry as I thought I did.

I was happy with how soft and fudgy these cookies turned out, and the crackles on top are pleasing to the eye as well.  I bet these would be really good with dark unsweetened cocoa powder.

Double Chocolate Chip White Chocolate Chunk Cookies

1 cup all purpose flour
1 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
4 ounces white chocolate (or more), cut into small pieces
1 1/4 cups chocolate chips

In a large bowl, sift together flours, cocoa, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together the butter, sugars and vanilla until a lumpy ball forms.  Beat in egg, one addition at a time, until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in white chocolate chunks and chocolate chips until just combined.

Scoop heaping tablespoons of dough out, roll into balls, and place on cookie sheets or plates (whatever will fit in your refrigerator).  Chill dough balls at least one hour.

Heat oven to 375 degrees F.  Place dough on cookie sheets, spacing an inch apart.  Bake for 15 minutes or until set and slightly crisp.  Cool 2 minutes before transferring to wire racks to cool.

Makes about 16 large cookies

Milk Chocolate Chip Toasted Almond Cookies

These beauties came from my kitchen a few weeks ago. I've been meaning to post the recipe but have been pretty busy lately. I've baked several batches of different cookies plus made some Christmas candy, but it's all been pretty standard and not blog-worthy.

These Milk Chocolate Chip Toasted Almond Cookies are definitely blog-worthy, though!  They're made with browned butter, toasted almonds, and Ghiradelli milk chocolate chips.  Mmm!  They're so good.  Perfect for a last minute Christmas cookie!

Milk Chocolate Chip Toasted Almond Cookies

1/2 cup sliced almonds
1/2 cup unsalted butter, softened
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
1 1/2 cups milk chocolate chips

Heat oven to 350 degrees.  Place almonds on a cookie sheet and bake 8-10 minutes or until light golden brown and fragrant.

Melt half of the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove pan from heat and pour butter in a large mixing bowl and allow to cool 10 minutes.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  Add softened butter, brown sugar and vanilla to bowl with browned butter.  Mix together until creamy and well combined.  Mix in egg until well incorporated.  Stir in flour mixture and milk until just combined.  Stir in toasted almonds and chocolate chips just combined.  Chill dough in refrigerator for 1 hour or until cold.

Scoop out heaping tablespoons full of dough, roll into balls, and place on cookie sheet.  Bake cookies 10-12 minutes or until light golden brown.  Cool 2 minutes before transferring to wire racks.

Makes about 1 1/2 dozen cookies

Double Chocolate Peanut Butter Chip Cookies

I know it's not Thanksgiving yet... but I'm already baking Christmas cookies and giving them away to friends.  My house may or may not be already fully decorated, too.  My first batch of cookies were these Double Chocolate Peanut Butter Chip Cookies.  I know the pictures aren't great; I'm working on that.  You have to believe me how good they are!  They're very fudgy, rich, and soft.

The cookies are loaded with lots of cocoa powder, butter, brown sugar, chocolate chips and peanut butter chips.  I used a different technique with these babies - instead of creaming the butter with the sugar, I used cold cubed butter instead.  It created a really interesting scone-like texture.  I'm definitely going to try this again.

Oh another thing, I found the peanut butter chips at Aldi!  I've never seen them in there before.  Go get em while you can.  Any cookie requests for the holidays?  Happy Thanksgiving, everyone!

Double Chocolate Peanut Butter Chip Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup peanut butter chips
3/4 cup dark chocolate chips

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, mash together the butter and brown sugar until it forms a ball.  Beat in eggs and vanilla until just combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in peanut butter chips and chocolate chips until combined.  Dough will not be smooth!  Don't you worry.

Scoop cookie dough out into heaping tablespoons full of dough and roll into balls.  Place on plates and refrigerate/freeze until cold - about 1 hour.

Heat oven to 350 degrees F.  Place dough balls on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until set.  Cool 2 minutes before transferring to wire racks to cool.

Outrageous Pumpkin Brownies

The only recipes coming from my kitchen lately have been brownies and cookies... just a constant stream of cookies.  Every week it's a new batch and I can't seem to stop.  I need to branch out and bake something else.  I think it's because cookies are super easy to bake.  And sometimes I like to be lazy and binge all day on Always Sunny in Philadelphia.  I did bake a huge chocolate Halloween cake last night but it was pretty basic and nothing to blog about.  However, these brownies are.

These brownies are super fudgy, amazing, and completely outrageous.  Am I selling them to you?  I hope so.  You should definitely bake these during this festive Halloween season.  The secret ingredient is pumpkin!!

You can't taste the pumpkin since there's so much dark chocolate and cocoa powder, it just adds moisture.  I used chopped dark chocolate from Trader Joe's.  I used one of those one pound chocolate bars they sell.  Have you ever bought one before?  This was my first time and it was pretty thrilling to buy such a gigantic chocolate bar.  Will definitely be doing that again.

Sugar pumpkins my mom grew

Outrageous Pumpkin Brownies

3/4 cup unsalted butter
1 3/4 cups granulated sugar
8 ounces dark chocolate, coarsely chopped
1/2 cup canned pumpkin puree
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1 teaspoon vanilla extract

Melt the butter in a small saucepan over medium heat.  Whisk in sugar and bring mixture to a boil, whisking frequently.  Remove pan from heat and stir in chocolate until melted and smooth.  Stir in pumpkin until combined; set aside to cool slightly.

In a medium bowl, sift together flour, cocoa powder, salt, baking powder and baking soda.  In a large bowl, beat the eggs and vanilla until well combined and frothy.  Beat in melted chocolate mixture until well combined.  Whisk in dry ingredients until just combined.  Stir in nuts or chocolate chips, if desired.

Spread batter into a greased 13x9-inch pan.  Bake 25-30 minutes or until set and crisp around the edges.  Cool on a wire rack.

Makes 12 brownies

Chocolate Dipped Orange Shortbread Cookies

Chocolate Dipped Orange Shortbread Cookies

1 1/2 cups all purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup orange marmalade
1/2 teaspoon vanilla extract
Melted semisweet chocolate, for dipping (I used chocolate chips + a teaspoon of coconut oil)

In a medium bowl, sift together flour, cornstarch and salt.  In a large mixing bowl, using a mixer on medium speed, beat the butter until creamy.  Beat in sugar, orange marmalade and vanilla until well combined.  Stir in dry ingredients  until just combined.  Form dough into about a 12-inch log, and wrap in plastic wrap.  Chill in the refrigerator or freezer until completely cold, about 45 minutes to 1 hour.

Heat oven to 300 degrees F. 

Slice the log into 1/8-inch thick slices; place on cookie sheets, spacing about an inch apart.  Bake 10 minutes or until cookies are light golden brown.  Turn oven off.  Flip cookies, return to oven and allow to sit for an additional 10 minutes.  Transfer shortbread to a wire rack to cool.

Dip cookies in as much melted chocolate as you desire.

Peanut Butter Protein Chocolate Chunk Banana Bread

 

Peanut Butter Protein Chocolate Chunk Banana Bread

1 cup old fashioned oats
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large ripe bananas, pureed or mashed
1/3 cup water
1/2 cup brown sugar
2 tablespoons molasses
2 large eggs
1/2 cup natural peanut butter
1/2 cup vanilla protein powder
1/2 cup dark chocolate chunks

Blend oats in a food processor until finely ground.

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; whisk in oats.  In a large mixing bowl, whisk together banana, water, brown sugar, molasses, eggs peanut butter and protein powder until well combined and smooth.  Whisk in dry ingredients until just combined.  Stir in chocolate until combined.

Spread batter into prepared pan.  Top with additional chocolate chunks, banana chips and peanuts, if desired.  Bake 40-45 minutes, or until well risen, golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf

The Best Chocolate Cupcakes with Cream Cheese Frosting

 The Best Chocolate Cupcakes with Cream Cheese Frosting

2 cups all purpose flour
1/2 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oil
1 cup hot water (or coffee)
1 cup buttermilk
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, melted

Cream Cheese Frosting
1 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Heat oven to 350 degrees F.  Line 24 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  In a large mixing bowl, using a mixer on medium speed beat together oil, water, buttermilk, sugar, eggs and vanilla until well combined.  Reduce mixer speed to low, and beat in dry ingredients and bittersweet chocolate until just combined.  Divide batter into muffin cups.  (It will be runny!)  You can use a piping bag, ladle, or cookie scoop to make this easier.  Bake about 15 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 5 minutes and transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together butter and cream cheese in a large mixing bowl, using a mixer on medium speed, until creamy and smooth.  Beat in confectioners' sugar, milk, vanilla and salt until well combined.  Frost cupcakes. Decorate with sprinkles, if desired.

Makes 24 cupcakes

Coconut Macaroon Cinnamon Rolls

Coconut Macaroon Cinnamon Rolls

Ingredients:
1 1/4 cups warm (not hot) coconut milk

1 packet fast rising yeast
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened or non-dairy butter spread
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/4 cups all purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter, softened or non-dairy butter spread
2 tablespoons unsweetened dark cocoa powder
2 teaspoons ground cinnamon

Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/4 cup toasted sliced almonds
3 tablespoons finely chopped dark chocolate

Instructions:
In a large mixing bowl, stir together coconut milk, yeast, granulated sugar, 2 tablespoons butter, vanilla, salt and flour until just combined.  Using a dough hook on a mixer, on medium speed, mix for 4-6 minutes, or until dough forms a ball and is smooth and elastic.  Cover dough with a towel or plastic wrap, and allow to rise in a warm area, until doubled in bulk - about 1 hour.

Roll out dough thinly on a floured work surface, into a 20x14 inch rectangle.  In a small bowl, stir together brown sugar, 1/4 cup butter, cocoa powder and cinnamon until well combined; spread mixture all over rolled out dough.  Roll up dough, jelly roll style, until you have a big log.  Slice into equal portions and place on a greased cookie sheet.  Cover with a towel and allow to rise for 30 minutes or until doubled in bulk.

Heat oven to 350 degrees F.  Bake cinnamon rolls for 20-25 minutes, or until light golden brown.  Cool on a wire rack for 15 minutes.

To make the glaze, sift confectioners' sugar into a medium sized bowl; whisk in coconut milk and vanilla until well combined.

Drizzle glaze on top of cinnamon rolls.  Sprinkle with coconut, almonds and chocolate.

Chocolate Pecan Tarts

German Chocolate Pecan Tarts

Ingredients: 
Pie Crust

• 1 1/4 cups all purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons oil
• 1/4 cup cold unsalted butter, cut into small pieces
• 4-6 tablespoons ice water

• 3/4 cup pecan halves
• 1 large egg
• 1/2 cup dark corn syrup
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup sweetened flaked coconut, toasted (optional)

Instructions:
To make the pie crust, in a large mixing bowl, whisk together the flour, 1 tablespoon sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form a disc.  Wrap in plastic wrap and chill an hour or until cold.

Heat oven to 350 degrees F.  Roll out pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can.  Cut out rounds, using a cookie cutter or shot glass, and press into a 24 cup mini muffin pan.

Toast the pecans lightly in the oven for 8-10 minutes or until fragrant; coarsely chop.
In a large mixing bowl, whisk together egg, corn syrup, 1/2 cup granulated sugar, melted butter, chocolate, vanilla, and salt until well combined.  Stir in pecans and coconut until well combined.  Drop spoonfuls of pecan filling into prepared tart shells.  Bake 10 minutes, or until puffed and golden brown.  Cool a few minutes before removing from pan.

This recipe makes about 48 mini tarts

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Ingredients:

• 2 cups all purpose flour + 3 tablespoons (divided use)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 cup canned pumpkin puree
• 1/2 cup oil
• 1 1/3 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup warm milk
• 2 tablespoons unsweetened dark cocoa powder
• 1/4 cup mini chocolate chips + additional for topping

Glaze

• 2 ounces cream cheese, softened
• 1 cup confectioner' sugar
• 3 tablespoons warm cream or milk
• 1/2 teaspoon vanilla or almond extract

Instructions:
Heat oven to 350 degrees F.  Grease a bundt pan with nonstick cooking spray.

In a medium mixing bowl, sift together 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove; whisk until well combined.  In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, oil, sugar, eggs and vanilla until well combined.  Reduce mixer speed to low, and gradually beat in flour mixture, alternating with milk, until just combined.  Divide batter into two mixing bowls.  In one, mix in the additional 3 tablespoons flour.  In the other bowl, mix in the cocoa powder and chocolate chips. 

Drop spoonfuls of batter into prepared pan, alternating with pumpkin batter and chocolate batter.  Bake 30-35 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 15 minutes.  Run a knife around outer pan edges; invert cake onto a serving platter.

To make the glaze, in a medium bowl,  using a mixer on medium speed, beat together cream cheese, confectioners' sugar, cream and vanilla until creamy and well combined.  Drizzle icing over cake.  Make sure the cake is not too hot, or the icing will run off the cake.  Sprinkle with chocolate chips.

Makes 8 servings

Chocolate Cookie-Butter Cinnamon Chip Cookies

Chocolate Cookie-Butter Cinnamon Chip Cookies

Ingredients:
1 1/2 cups all purpose flour
2 tablespoons dark unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup Trader Joe's Cookie & Cocoa Swirl
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1/4 cup ground cinnamon
1 large egg
1/3 cup cinnamon chips

Instructions:
Heat oven to 350 degrees F.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, Cookie & Cocoa Swirl, brown sugar, vanilla and cinnamon until creamy and well combined.  Beat in egg until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in cinnamon chips until well combined.

Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12 minutes or until set.  Cool 2 minutes before transferring to wire racks.  

Makes about a dozen cookies

Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Ingredients:

• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 medium ripe bananas, finely mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup warm milk
• 1/2 cup semisweet chocolate chips
• 2 tablespoons chocolate sprinkles
• 1/4 cup creamy peanut butter

Glaze

• 3 tablespoons creamy peanut butter
• 2/3 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Chocolate sprinkles + crushed peanuts

Instructions:
Heat oven to 350 degrees F.  Spray a bundt pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and banana until creamy - about 1-2 minutes.  Beat in egg, one addition at a time, until well incorporated - about 2-3 minutes.  Reduce mixer speed to low and beat in dry ingredients, alternating with milk, until just combined.  Stir in chocolate chips and sprinkles until combined.  Pour batter into prepared pan.  Swirls blobs of peanut butter throughout the batter.

Bake 45-55 minutes (mine took about 50), or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 10-15 minutes before releasing from pan.

To make the glaze - warm the peanut butter in the microwave for 20-30 seconds; whisk in confectioners' sugar, milk and vanilla until well combined.  Drizzle glaze on top of cake.  Sprinkle sprinkles (ha!) and peanuts on top.

Makes 10-12 servings

Secretly Healthy Chocolate Zucchini Muffins

Secretly Healthy Chocolate Zucchini Muffins
 
Ingredients:

• 2 cups all purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon melted unsalted butter
• 1/3 cup brown sugar
• 1 cup unsweetened applesauce
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups shredded zucchini (peeled)
• 1/3 cup chocolate chips plus additional for topping

Instructions:
Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, applesauce, honey, vanilla and egg until well combined.  Reduce mixer speed to low and beat in zucchini until combined.  Beat in flour mixture until just combined.  Stir in chocolate chips until combined.

Divide batter into muffin cups.  Sprinkle additional chocolate chips on top.  Bake 15-20 minutes or until well risen and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 dozen muffins

Grown Up Brownies

Grown Up Brownies

Ingredients:
10 tablespoons unsalted butter
8 ounces dark chocolate (I used 70%), coarsely chopped
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup Baileys
2 tablespoons strongly brewed coffee
1 cup all purpose flour
1 cup pecans, toasted
1/2 cup chocolate chips

Instructions:
 Heat the oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; spray foil with nonstick cooking spray.

Melt the butter in a small saucepan over medium heat; cook and stir until butter starts to foam and turns light golden brown.  Cool butter for two minutes before stirring in chocolate until melted and smooth.  Pour butter chocolate mixture into a large mixing bowl.  Beat in granulated sugar, brown sugar and vanilla until well combined.  Beat in eggs, Baileys and coffee until well combined.  Stir in flour, pecans and chocolate chips until just combined.  Spread batter into prepared pan.

Bake 25-30 minutes, or until shiny on top and set.

Makes 12 big brownies