My sister is the master of no-bake cookies, but since she lives in Oklahoma and I live in California, I haven't had these for a while. When I found this recipe on Brown Eyed Baker's blog post of 36 fabulous recipes for summer, I decided to try it out.
I'm glad I did! Quick, easy, and delicious these cookies can probably be made by anyone with a well-stocked pantry without even requiring a trip to the grocery store. I should say that The Little Geek was NOT a fan of them. I have no idea why, unless it is the texture of the oatmeal in the cookies. Clearly, she is insane.
I think my sister puts raisins in hers. If not, I've absolutely had these with raisins in the past. If you enjoy Raisinettes, you'd probably enjoy that addition. I did not include them as the recipe didn't call for them and I knew I was probably the only person in my house who would enjoy them.
Ingredients:
1/2 cup (1 stick) butter (I used unsalted, but salted is fine)
2 cups granulated sugar
1/2 cup milk
4 Tbsp cocoa powder
1/2 cup peanut butter (smooth is probably best, but chunky would also work)
2 tsp vanilla extract
3 cups quick-cooking oats
1. Line 2 baking sheets with waxed paper.
2. Add butter through cocoa powder to a 4-quart suacepan and bring to a rolling boil.
3. Let boil for one minute, stirring constantly.
4. Remove from heat and stir in peanut butter and vanilla until smooth.
5. Stir in the oats.
6. Drop by heaping tablespoon onto wax-paper lined baking sheets.
7. Cool in refrigerator until set (around 30 minutes).
Enjoy!
I plan to make more of Brown Eyed Bakers recipes this weekend, including the strawberry pretzel squares, Italian chicken salad, Fontina-stuffed bacon-wrapped dates, and cucumuber tomato phyllo cups (if I can find phyllo cups--I am NOT making my own), and spicy crock pot pecans. When our tomatoes ripen and I'm looking for ideas for them, I'm making the panzanella. I'll post as I cook.
Tonight: Flank Steak w/ Orange Sauce!
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Saturday, July 17, 2010
Monday, August 24, 2009
Chocolate Zucchini Cake
from Simply Recipes
I was looking for recipes for zucchini bread and stumbled upon this. Since it involves chocolate, it sounded infinitely better than zucchini bread. As it turns out, I had enough zucchini for both this cake and muffins. The muffins were ok, but this cake--I still have half of it on my counter, but probably not for long. If you're in the area, come by for a slice!
2 1/2 cups regular all-purpose flour, unsifted (I used unbleached)
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
2 tsp grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans (optional--I didn't put them in, but they'd be good)
Preheat oven to 350.
Combine flour, cocoa, baking powder, soda, salt, and cinnamon, and set aside.
With a mixer, beat together the butter and sugar until they are smoothly blended. Add the eggs one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition (if used).
Pour the batter into a greasead and flour-dusted 10-inch tube pan or bundt pan. Bake for 45-50 minutes or until a wooden pick comes out clean. Cool in pan for 15 minutes and then turn out onto a wire rack to cool completely.
Glaze:
2 cups powdered sugar
3 Tbsp milk
1 tsp vanilla
Combine all ingredients and beat until smooth.
Drizzle glaze over completely cooled cake. I do this when the cake is still on the wire rack, with a plate underneath to catch the drips.
Enjoy!
Everyone who has tried this has asked if it is healthy. I don't know that's the term I'd use--it's not low fat or low calorie--but I suppose it has more nutrients than a regular chocolate cake. If it helps you to call it healthy, then I go ahead and do so. :)
I was looking for recipes for zucchini bread and stumbled upon this. Since it involves chocolate, it sounded infinitely better than zucchini bread. As it turns out, I had enough zucchini for both this cake and muffins. The muffins were ok, but this cake--I still have half of it on my counter, but probably not for long. If you're in the area, come by for a slice!
2 1/2 cups regular all-purpose flour, unsifted (I used unbleached)
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
2 tsp grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans (optional--I didn't put them in, but they'd be good)
Preheat oven to 350.
Combine flour, cocoa, baking powder, soda, salt, and cinnamon, and set aside.
With a mixer, beat together the butter and sugar until they are smoothly blended. Add the eggs one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition (if used).
Pour the batter into a greasead and flour-dusted 10-inch tube pan or bundt pan. Bake for 45-50 minutes or until a wooden pick comes out clean. Cool in pan for 15 minutes and then turn out onto a wire rack to cool completely.
Glaze:
2 cups powdered sugar
3 Tbsp milk
1 tsp vanilla
Combine all ingredients and beat until smooth.
Drizzle glaze over completely cooled cake. I do this when the cake is still on the wire rack, with a plate underneath to catch the drips.
Enjoy!
Everyone who has tried this has asked if it is healthy. I don't know that's the term I'd use--it's not low fat or low calorie--but I suppose it has more nutrients than a regular chocolate cake. If it helps you to call it healthy, then I go ahead and do so. :)
Subscribe to:
Posts (Atom)