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Posts Tagged ‘mint’

I have a smallish container of mint growing on the back patio.  This little herb has quadrupled in size since I brought it home.  Besides Mojitos and lamb shanks, I was at a loss for the purpose of this fresh green plant.  I asked my neighbours if they had any ideas… Jen suggested adding some mint to my brownies.  Hmmm… (sounds of brain gears grinding)

Zucchini were really cheap at the store this week, 88 c/lb!, so I loaded up with a half-dozen small tender green squash.  They were intended for a soup or stir-fry but ended up marrying chocolate cake with my patio mint. 

With only a minor amount of mint, the plain zucchini bread out of BH&G cook book took a spin on the fresh side.  The added dark cocoa powder was really a curtain of smoke and mirrors for the kids, if they don’t see green – they won’t think YUCK!  The kids absolutely stuffed their pretty little faces with this cake, and asked for more.  You could imagine the smirk being held back with great force as I watched Little Sister break off bite-sized morsels to munch on.

Here is my modified version of zucchini bread, based on the recipe found in Better Homes & Garden’s cook book:

Mint Chocolate (Zucchini) Cake

  • 1/4 cup plain apple sauce
  • 1 Tbsp fresh mint, chopped fine
  • 1 egg
  • 1/4 cup oil
  • 1 1/2 cups all-purpose flour
  • 1/4 cup dark cocoa powder (I use Hershey’s special dark)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 nutmeg
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 cup zucchini, shredded (2 small zucchini)

Pre-heat the oven to 350ºF and grease a bread loaf pan or a 8″x8″ brownie pan.  Cut a piece of parchment to the size of the bottom of the pan and place inside.

Mix the wet ingredients together in a medium-sized bowl.  Mix the dry ingredients, sifting if there are lumps, in a large bowl and make a well in the middle.

Pour the wet into the well made in the dry ingredients.  Add the zucchini last and stir by hand until the flour disappears.

Pour the batter into the prepared pan.  Bake for 45 (brownie 8×8) – 55( loaf) minutes, until a toothpick comes out clean.

Cool on a rack for 20 minutes before attempting to remove the hot loaf.  The parchment should help release the loaf from the bottom of the pan, you may need to poke a knife around the sides carefully as not to cut the loaf.

I call it a loaf thinking you’re baking it in a bread pan, and cake when baked in a brownie pan.  I used a brownie pan and it worked fabulously!  This cake will keep in the fridge in a sealed bag for up to a week.  If you’re having a tea party, this would be a nice addition to the table.

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My homeland is still suffering from frost-licked weather and spring break is around the corner.   The icy cold beckons my mind and there’s only one cure… ice cream!

I could just grab a small bowl of ice cream but that would be boring and I would have nothing to write about!

Nope.  A step above simple is my mantra.  Not complete gourmet over-the-top dessert either.  Something satisfying, yet 27º from the central norm.

This is a triple chocolate ice cream sandwich.  Take two chocolate chocolate chip cookies (use this cookie recipe for perfectly chewy chocolate chip cookies and add about 3 tablespoons of cocoa powder or until the dough looks chocolate-y enough) and fill with chocolate ice cream.  Serve with fresh mint and strawberry syrup, for a touch of glam.

Put the mint leaves inside the sandwich – I dare you.

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