Chocolate Zuchinni Muffins

My sister-in-law Emily is a garden queen. She has the world's greenest thumb. I often think about growing a garden in my back yard, but I will pale in comparison. (Although she is coming over to help me plant some tomatoes- let's hope I don't kill them).

One year, her garden exploded zuchinnis. They were everywhere. Literally all of her counter space was taken up by beheamoth zuchinnis. If you didn't know they were home grown, one might believe them to be genetically modified and pumped full of water. There was so much zuchinni, so, naturally some was sent home with me.

I turned some into meals and some into desserts, and in doing so I realized something: Zuchinni is fab. It's good in everything. Throw some into the next spaghetti sauce you make- I promise it won't disappoint. I made a few bread/muffin recipes and decided I liked this one best. It's quite moist with a lot of substance to it, but somehow it's still light feeling. And it's a really sneaky way to get your

I-don't-like-vegetables kids to eat them without turning up their noses.

Chocolate Zuchinni Muffins

recipe can be found here from Our Best Bites

-Jessica



Chocolate Robin Nests

Sometimes, being Canadian has some pretty awesome perks. Steve Nash, Thanksgiving in October (who wouldn't want it early?), colourful money, dill Pickle AND ketchup flavoured potato chips (UH-MAZE-ING), Jim Carey, Rick Mercer, and one pretty fantastic national anthem. Obviously this could go on and on, feel free to add to this stellar list. What's your favourite Canadian thing?

Back to the point, the awesome Canadian thing I am talking about right now is chocolate. Sometimes I feel really bad for my southern neighbours and their less than perfect chocolate. I love you guys, but your chocolate is sub-par. Around Easter in my neck of the woods, you can get little drops oh heaven, disguised as a chocolate eggs, covered in a perfectly sweet and crunchy candy shell. I'm talking about Mini Eggs. It's not really spring until these delectable and addictive little treats make their way into my kitchen. And living room. Ok fine, and bedroom. I don't even usually like milk chocolate.

I wanted to incorporate these into a dessert, and I do have a whole bunch of ideas, but yesterday I had a little 5 year old helper. We thought this would be a pretty fun Easter snack.

This is your typical no-bake oatmeal cookie recipe. Mine calls for coconut, but my friend told me she uses peanut butter instead. I used pb this time, and prefer the coconut, but my hubby really liked it this way.

Chocolate Robin Nests

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 tsp vanilla
• 1 cup peanut butter OR coconut
• 6 tbsp cocoa
• 3 cups quick oats
• 1/2 tsp salt
• 1 pack or mini eggs (or whatever you can find at the store)

Line 2 cookie sheets with tinfoil and set aside.
Boil your butter, milk and sugar for 2 mins. Add vanilla.
Remove from heat and quickly add remaining ingredients.
Drop by the tablespoon onto the cookie sheets and form into nest shapes.
Add your eggs or candy right away so they will stick to the nest.
Refridgerate until firm. Store in fridge.

-Jessica

A little bite of Disneyland (peanut butter banana bites)

I had a pineapple sitting on the counter that needed to be used. They were on sale, so Matt grabbed one- I had to stop him from buying two- he's a big pineapple fan. But it was a busy week and before we knew it, the pineapple was uneaten and nearing the end of its life. So I cup it up and decided to dip the pieces in chocolate for dessert. When in doubt, cover in chocolate.

The problem was, I over estimated and wound up with a bunch of melted chocolate and no more pineapple. My first thought was to go Disneyland style and make chocolate covered bananas, but I had no peanuts to sprinkle on top. It wouldn't be the same. But what if I put the nuts on the inside. Not peanuts of course, but peanut butter. Like a healthy Reese's cup. Sorta. Anyway, they're pretty delicious, I think. My family thinks so too. And I bet yours would too. Make them, watch Aladdin (my personal favourite) and pretend you're there, eating a real Disneyland banana.

Peanut Butter Banana Bites



3 bananas
1 cup dark chocolate (I used chips, but you could use whatever is in your pantry)
1 splash of vegetable oil (it helps the make the chocolate runnier)
1/3 approx. of peanut butter (I used smooth, but I wish I had had some crunchy in the house)

• Slice up bananas
• In a double boiler, melt chocolate over low heat
• Add the oil and stir until it's really smooth and creamy
• Spread a bit of peanut butter of the top of each banana
• Put the banana slices, one by one, into the pot of chocolate and cover completely with chocolate using a spoon.
• Place dipped slices on a foil lined cookie sheet and freeze for at least one hour.

-Jessica

Baby elephant for a baby boy

My sweet, darling little nephew was born last week. 11 days late. And let me tell you, that extra week and a half in the oven really made him smushy. His hands are the same size as my 7 month olds. And his feet? He'll be running by next month, most likely. He was 23 inches long. Yowza. Basically, he was a baby elephant. My poor, tiny little sister in law, with her 5 foot 3 inch frame and a baby elephant inside.

So, for the baby shower that we had last night, this cake seemed a fitting one. He really is a sweet little bundle. Happy birthday baby boy!

This cake was made with my classic chocolate cake recipe, the one I love and use for everything. You can find it here, just omit the lime.

I used a standard chocolate buttercream and added some orange, and covered it in fondant. The store bought kind -hello Wilton, thank you for making my life easier. If you want a fondanting tutorial, just give a shout out and we can do one with pics. I did this one solo, and it's hard to take pictures of yourself fondanting when you only have two hands.

-Jessica

Chocolate Lime Cupcakes with Lime Cream Cheese Frosting

Yesterday was Groudhog Day. Maybe you've heard of it. Or maybe you've heard of the movie. I love me some Bill Murray, especially in Groundhog Day. And since it's (to my knowledge) the only movie based on this holiday, I get to watch it once a year. Well, yesterday, Punxsutawney Phil predicted 6 more weeks of winter for those in the US of A. Suckers. His Canadian cousin, Wiarton Willie said that those of us in the Great (not so white) North will be getting an early spring. Meaning me. Ha. And so far, it's been true. February 3rd and it was so warm and sunny I had my living room window open all day.

So, naturally, I had to make something spring-y. Had to. Plus. limes were on sale and I had 8 plump and juicy ones sitting in my fruit bowl.

Chocolate and lime is not a typical flavour combo, but I really don't know why. Alone they're great, but together, they're amazing. Something about the richness of the chocolate and the tart but soft lime flavour really works. Is you're with me here in Canada, make some to celebrate early spring. If not, you need something to drown your sorrows in anyway.


I found this chocolate cake recipe a few years ago online somewhere. I don't remember where, but it's my favourite cake recipe. I adapted it a little for this.

Chocolate Lime Cupcakes

• 2 cups white sugar
• 1  3/4 cup flour
• 3/4 cup cocoa
• 1  1/2 tsp baking soda
• 1  1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 3 tsp vanilla
• zest of one large lime
• 1 cup boiling water

Preheat oven to 350 degrees.
Stir together dry ingredients.
Add eggs, milk, oil and vanilla. Whisk for about 2 mins (or use hand-held beaters or stand mixer).
Mix in lime zest.
Stir in boiling water.
Pour into cupcake liners (I used medium, but you could use mini or large as well).
Bake for 12-15 minutes, or until a knife comes out clean.

Lime Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Juice of one lime
• Zest from 3 limes

Put all ingredients into stand mixer and beat until smooth and creamy. You can use hand held beaters too. Put in piping bag with your favourite cupcake tip and pipe on cupcakes.

-Jessica

Skor Caramel Brownies

Sunday night dinners have been a thing with Matt's family ever since we got married 6 years ago. I truly love these dinners, for the following reasons:
 a) I love Matt's family. They are the amazing in-laws to me and grandparents to my boys. They are just  plain fun.
b) I don't have to cook (because it's no secret that I would much rather bake than cook).
c) My mom-in-law is a fab cook. Really truly great.
d) I am in charge of dessert. I try not to repeat, unless by request, so it means I try new things out once a week. Plus, I take it out of my house and to someone else's, which helps my self control. Slightly.

This week, the only request was for chocolate cake from my 5 year old. I was going to, too, but when I looked I discovered that we were out of powdered sugar, and you can't very well have a decent chocolate cake without frosting. In keeping with the chocolate theme (I wasn't about to go and break any hearts, now), I decided on brownies instead. Ooey-gooey, slap-in-the-face delicious. These have a layer of creamy caramel and skor bits sandwiched between fudge-like chocolate chip brownies. Not a bad end to the weekend.

Skor Caramel Brownies

• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar
• 1  1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup dark chocolate chips
• 1/2 cup pre-made caramel sauce
• 3/4 cup Skor baking bits

-Preheat oven to 350 degrees ferenheit.
-Melt butter in a microwave safe bowl.
-Add sugar and vanilla and stir until smooth.
-Beat in the eggs, one at a time.
-Stir together flour, cocoa and salt.
-Add to butter mixture.
-Fold in chocolate chips until combined.
-Spray a 9x9 baking dish with non-stick spray.
-Pour in half of the brownie batter.
-Pour on caramel and sprinkle Skor bits on top.
-Top with remaning brownie batter and bake for 35-45 minutes.
-Let sit for at least 15 minutes before digging in.
-Serve with vanilla ice cream or a cold glass of milk!

-Jessica

Triple Chip Cookies

Here in Victoria, we have a Christmas tradition. My family, along with our church, put on an outdoor Christmas Nativity Pageant for the community. We bundle up (and I mean bundle- it can be cold!) and dress up in costumes to put on  the story of Jesus' birth. This year marks the 25th anniversary, and I can say that I have been in it for at least 20 of those 25. My favourite year was when the hubs and I were Mary and Joseph and our middle son was the baby Jesus. Check it out at www.christmasnativity.ca

This year I was asked to make cookies for the performers. There are 4 shows a night, so in between shows, there is a little tent with hot chocolate and cookies for the cast and crew. My favourite chocolate chip cookie recipe is the one we grew up on, from good old Betty Crocker. But Leah had a brainwave to add butterscotch and white morsels to it, just to punch it up a bit. It is genius, really. Leah has made these a ton, so really it's her recipe and I'm just the one posting it. Team effort, right? I like them best right out of the oven, but cookies are cookies, so they're good anytime. Even at 11:30 at night, when you should be in bed, but your husband asks you to stay up and watch him play Zelda.

Triple Chip Chip Cookies

3/4 cup granulated sugar                                      

3/4 cup packed brown sugar

1 cup butter or margarine, softened
1 egg
2  1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (I ommitted)
1 cup dark chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips
                                                                                                                          
    
- Heat oven to 375ºF.

-  Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt.

- Stir in nuts (if using) and chocolate chips.

- Drop  by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

- Bake 8 to 10 minutes or until light brown (centers will be soft).

- Cool slightly; remove from cookie sheet.

- Cool on wire rack.

-Jessica

Christmas cupcakes

Could you be having a week like mine? The kind where you are so busy that every second is scheduled and crammed with things that NEED to get done? Could you also, like me, decide that making cupcakes, just because they're yummy, is a good idea? Then you should be my friend, cuz I like people who think that baking chocolate is always top priority.

I don't have a recipe to share for these ones. I actually never measure my frosting recipe. I know what goes in it of course, and I promise that someday soon I will actually sit and figure out the measurements for the frosting. It is actually really yummy. 

So..... If you want to make some christmasy cupcakes, do what I did:

Step 1. Ignore your responsibilities and children for the morning.

Step 2.  Make your favourite chocolate cupcakes. (double it because cake is yummy, and you should eat more than your fair share)

Step 3. Make your favourite frosting recipe. Add some peppermint extract.

Step 4. Sprinkle sugar crystals and crushed candy canes over the top.

Step 5. Eat several of them before the kids come downstairs and try to eat them.  You are the one who made them, you should benefit from your hard work. You might want to leave them one each... I guess...if you're nicer than I am.

-Leah

Peppermint Dark and White Chocolate Bark

Once, a few years ago, my sister-in-law and I were all set to do some Christmas baking. Aprons on, oven on, Christmas music on. Ready, set, go. She has an out-of-this-world candy cane cookie recipe. We had the dough mixed up, ready for the candy. So, I opened the box of candy canes, rolling pin in hand, ready to smash them all to bits. Which I did. For some reason, I love smashing things. Like in Super Smash Brothers. But that's a different story.

Anyhoo, during the candy cane smashing process, some candy wound up in my mouth. I don't really know how it happened. BUT- it wasn't peppermint. They sure looked like candy canes, the box definitely said peppermint on it. but there was no flavour. It was just sugar. No mint. I tasted another cane. No mint. The whole box was like this. It was bizarre, I suppose they just forgot to add the flavouring. I wonder how many boxed turned out that that. So now, out of habit I suppose, I always check my candy canes before using them. These ones are definitely peppermint. Make sure yours are too!

Peppermint Bark

12 ounces dark chcolate, chopped
12 ounces white chocolate, chopped
1 box peppermint candy canes, crushed

-Line a cookie sheet with aluminum foil
-In a double boiler, melt dark chocolate. Mix in about half of the candy canes. Spread in bottom of the pan. Let chocolate cool until not quite hardened. If you're in a hurry, stick in the fridge, or outside if it's cold enough. I put mine on the deck.

-Melt white chocolate. Pour over the dark. Sprinkle with remaining candy canes. Run a butter knife over top to create a marbled effect. Let harden completely. Break into pieces.

-Jessica

Peanut Butter Chocolate Skor Bark

Some mornings, I wake up, take 35 seconds to shower, hap-hazardly throw cereal into bowls, quickly pack lunches, and attempt to make sure that the boys hair is at least somewhat flat on their heads before rushing out the door for school. Some mornings, I remember to set my alarm so that I am showered, dressed, the house is cleaned, and a warm breakfast is waiting on the table by the time everyone else is up. And some mornings, I wake up with baking on the brain. I can think of nothing else. Which means else nothing gets done. Those days are good and bad. Bad, because it means I am wearing sweats for the school drop off (which we are a good 10 minutes late for), the house is a disaster, along with the kids hair of course, and breakfast was most likely a cereal bar and a quick chug of milk. Good, because when everyone gets home, the snack that day is awesome. And most likely the dessert. And, on really good days, dinner too.

But you see, it's not really my fault. Food has this way of burrowing itself inside my head. I can't help it if it makes other things leave in its place. Things like common sense. For example, telling my husband who is dressing the children that no, camoflauge pants do not match with cowboy boots. Or that it's not a good idea to play house under the baby's crib while he is still sleeping in it.

Well, today was one of those days. In my defense, it is December now which means Christmas baking. Lots of Christmas baking. It's 2:00 pm and breakfast dishes are still on the table. Shameful. But it was worth it in the end. I filled 6 tins today. So there.

Happy Baking!



Peanut Butter and Skor Bit Bark

10 ounces good quality dark chocolate, chopped
6 ounces white chocolate, chopped
1/2 cup creamy peanut butter
1/3 cup salted peanuts
1 1/4 cup skor baking bits
8 ounces milk chocolate, chopped

-Melt dark chocolate in a double boiler, or in a stainless steel bowl over a pot of water. Set aside 2 tbsp for later. Pour the rest into a foiled 9x9 inch pan. Let cool in the fridge until hardened.
- Melt white chocolate and peanut butter in a double boiler. Remove from heat. Stir in peanuts. Let cool for about 10 mins, then pour on the hardened dark chocolate. Sprinkle with about half of the skor bits. Let cool again.
- Melt milk chocolate in a double boiler. Pour on top of the cooled bark. Sprinkle with remaining skor bits. Reheat the reserved dark chocolate and drizzle over the top with a spoon. Let cool completely in the fridge and cut up however you like.

-Jessica