You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
- 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.
This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.
Strawberries stuffed with lightly-sweetened cream cheese and walnuts are perfect for that romantic evening. They go great with champagne! Pecans also work well in this recipe.
Use the Force to make these awesome cookies. Be disappointed, you will not.
Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!
I refuse to believe that Christmas is over. We haven't even had a good snow yet! Help me celebrate a belated Yuletide with these Christmas treats.
A festive sandwich style cookie. Excellent for Christmas or New years' celebrations.
What do people love more than cookies? ... Pumpkin spice! These cookies combine the best of both worlds into treats that are bound to bring a fall taste to your next event.
A light-tasting, fine-textured cake. Excellent for the holiday season.
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
These truffles are delicious and very easy. You can't go wrong with OREO, cream cheese and chocolate!
- 3/4 cup butter, room temperature
- 3 cups white sugar
- 3 eggs, room temperature
- 3 tablespoons orange zest
- 6 cups all-purpose flour
- 1 tablespoon salt
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/4 cups orange juice
- 3 cups whole cranberries
- 1 1/2 cups chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
- Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
- Coarsely chop the cranberries.
- Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
- Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350 degrees F. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.