Adventures in homemade, budget aware cooking.

Posts tagged “Chocolate

Oreo Cookies to Die For

Disclaimer: These Cookies are NOT from Scratch!  But, they are really really good!  When my husband sits down to eat store-bought oreos with a tall glass of milk, he usually manages to eat 12 or 13 before he stops himself (or I stop him…).  He came home between jobs today, saw what I was making for a family reunion we have this weekend and declared “Those are MINE!  They are all for ME!”  However, after filling himself up with just one, he reluctantly agreed to share them with his family.    These “oreos” are huge and filling.

Oreo Cookies to Die for (from a family friend)

  • 2 pkgs devil’s food cake mix (I did warn you…)
  • 2/3 cup of oil
  • 4 eggs

Combine all the ingredients with a wooden spoon (I tried to use a whisk at first, but the batter was so thick it was impossible).  Roll into 1-inch balls and place on a baking sheet.  Leave lots of space between the balls because they flatten and spread out quite a bit.  Bake for 10 min at 350.  Cool on wire racks.

Icing:

  • 1 oz pkg cream cheese (or neufchatel cheese, which is cheaper and has less fat)
  • 1/4 cup butter or margarine
  • 3 1/2 cups of confectioner’s sugar
  • 1 tsp vanilla

Cream together in a medium bowl.  Spread a thick layer of icing on one cookie and top it with another cookie, making a sandwich.  I like these best frozen, like ice-cream sandwiches.  (makes 24 cookies)

I thought, as I was assembling these cookies, that it would be very easy to make them with mint or peppermint extract instead of the vanilla for Christmas, or pumpkin flavouring (as my husband suggested) for Hallowe’en.  You could also easily substitute a white cake for the chocolate.


Chocolate Zucchini Loaf

When I was little, to my mum’s chagrin, my culinary tastes weren’t quite as developed as they are now.  My hatred extended from onions and mushrooms (I haven’t quite got over my mushroom aversion yet) to milk, and I think even sporadically through my childhood, ice cream.   I was difficult to feed.  Needless to say zucchini was a long-time resident on my personal food blacklist.

While the delicate and subtle flavour that zucchini’s emit rarely penetrated my palette, I think I rather hated the idea of the zucchini: a long, green vegetable an oddly spongy texture. Yuck.

Imagine my surprise when Mum produced a delicious smelling, moist chocolaty loaf that tasted just like chocolate cake but had a foundation of nothing other than the formidable legume?  My surprise was great indeed.  I’m sure I tried to hate the loaf solely on principle, but chocolate has a way of over-powering most principles (at least for me anyways).

Chocolate Zucchini Loaf:

  • 1 cup chopped zucchini (mine was pretty mushy…)
  • 1/2 cup apple sauce (or you can use oil if you want to)
  • 2 small eggs
  • 1 Tbsp vanilla
  • 1 cups sugar (use less if you use sweetened apple sauce)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp backing powder

In a blender, blend zucchini, apple sauce, eggs and vanilla.  In a medium sized bowl, combine the dry ingredients.  Pour the zucchini mixture into the dry ingredients and mix with a spatula (if you use apple sauce instead of the traditional oil, the less you have to stir it to combine the batter, the better).  Pour batter into a greased loaf pan (9×5) and bake at 325F for 50 to 60 minutes.  Cool on a rack.