Jordan Smith from New Haven, WV shared this recipe that quickly went viral on Facebook. This dip is sure to wow at your next tailgate party, pot luck or holiday gathering.
- 1/2 c. melted butter, plus more for brushing pan
- 1/2 c. cocoa powder, plus more for dusting pan
- 1 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. kosher salt
- 1 c. sugar
- 1 egg plus 1 egg yolk
- 1 tsp. vanilla extract
- 2 c. grated zucchini (from 1 large or 2-3 small)
- 2/3 c. chocolate chips
- Flaky sea salt, for garnish
- Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
- In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
- In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
- Transfer batter to prepared dish and bake 50 minutes.
- Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.
15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge. At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant. Many of us remember and miss Adolph's Dairy Valley. Here's the recipe for their amazing hot dog sauce.
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Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta.
Maybe you're getting up early to enjoy an Easter sunrise service at your church, or perhaps you have company over for the weekend. This casserole is great way to make a filling breakfast that is sure to please.