Double Chocolate Veggie Nut Bread (Zucchini, Carrots & Applesauce)

  • huevos rancheros, choc veggie bread 033(Becky, the Mama.)

Yes, you can have your moist, dark, chocolate cake-bread, and enjoy your health, too!

This recipe began stewing in my mind when my sister-in-law Gail came to visit.  Every morning, without fail, she has the same breakfast: a chocolate chip chocolate muffin and a Starbuck’s frappucinno.  I am not a big fan of breakfast foods, in general, but those double chocolate muffins …. oh man, they looked and smelled and tasted soooo good!

Since Gail’s muffin’ lovin’ visit,  I’ve been in search of a moist, super chocolately bread or muffin that I can feel good about eating, even for breakfast.  I came across a Cooking Light recipe for chocolate zucchini bread that used squash and applesauce to substitute for most of the oil. It was quite moist and… pretty okay, but a “fer piece” (as they say in Texas) from that perfect dark, rich, chocolately bite I was looking for.

So I started tweaking and baking like one of those OCD chefs from America’s Test Kitchens.  By the time I was done, I’d changed every ingredient and added more, and made the recipe entirely my own. I don’t like the taste of baking soda so I switched to baking powder. It wasn’t chocolately enough so I used dark Hershey’s cocoa, added ¼ cup Hershey’s syrup and doubled the chocolate chips. I added a cup of chopped walnuts.  I substituted ½ the zucchini for grated carrots because that’s what I had in the fridge.  (Actually I just put all the veggies in the food processor and whirled them.I’ve no patience for hand-grating veggies and I value my knuckles.)

When the finished loaf came out of the oven, fragrant with rich chocolate aromas, I took one bite and said, “Now, that’s what I’m talkin’ about!”  Chocoholics rejoice! You have seriously got to try this recipe to believe how good it is.  No one will suspect it has 1 ½ cups of veggies and 1 cup of applesauce & only 3 T. of oil and ¾ cup sugar – in two loaves.

Valentine’s Day is coming up and this would make a fun breakfast or snack or dessert for yourself or your kids or your Honey Pie.  Just garnish it with a few heart shaped strawberry slices and serve it with all the love in your heart. 

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Double Chocolate Veggie-Nut Bread

Creaming Ingredients

¾ c. organic sugar

3 T. olive or canola oil

2 large eggs

¼ c. Hershey’s chocolate syrup

1 t. vanilla

 

Sifted Dry Ingredients

2 cups unbleached or whole wheat white flour

2 T. Hershey’s dark cocoa powder (you can use regular cocoa as well, just won’t be quite as dark a loaf)

3 T. plus 1 t. baking powder

½ t. cinnamon (more if you like a stronger cinnamon punch)

½ t. salt

 

The Goodies!

¾ cup grated or ground squash, any kind (zucchini, yellow, butternut, pumpkin….)

1 c. applesauce

¾ cup grated or ground carrots

1 cup semisweet chocolate chips

1 cup chopped walnuts

2 T. flour

Directions:

Using a mixer cream all the “creaming ingredients” together until eggs are very well beaten and mixture is smooth.   Sift together all the ingredients from the “Sifted Dry Ingredients” list.  Use food processor to grind/process carrots and squash, or grate them by hand.   Alternate adding squash-carrot mixture and sifted dry ingredients to mixing bowl.   Mix until well incorporated.  Put chocolate chips and chopped walnuts in a small bowl and toss with 2 T. flour (this helps them not fall to the bottom of your bread, keeps them floating evenly throughout the loaf).  Stir these final goodies into the batter, by hand.

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(In the picture at top above, I had frozen grated yellow squash and zuchinni from the night before, and just tossed it back in food processor with a couple of large carrots. Next pic is batter awaiting the bowl of floured walnuts and chocolate chips.  Finally my super-long bread pan, found at an estate sale.)

Pour batter into two well greased and floured loaf pans.  (Note: I baked my bread in one super-long baker’s loaf pan, a find at an estate sale.  But I’ve never seen another bread pan like it, so just use two regular bread pans instead.)

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Bake at 350 for 55 minutes. Let cool to warm and carefully run sharp knife around edge to loosen and remove from pan.  Let cool some more and then slice with a sharp serrated knife to serve. After first day, store in fridge (otherwise the moist veggies and fruit could start fermenting)  and either nuke for a second or heat slices in skillet with a little butter.

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This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Double Chocolate Veggie Nut Bread

The URL: http://wp.me/p1UwM9-Tu

 

 

 

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Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.  

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun.   On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears.   And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year.  I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?”   I looked at my feet and sure enough, the child was correct.  The only answer I had to offer was pure mental exhaustion.  

Now that I am a grandmother, however, I get the best of both worlds.  I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention. 

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving,  breakfast or snack-time,  that moms, grandmas and teachers can all let their little charges have a go at it.  And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey,  the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

 

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

 

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:  (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Gobble-Gobble Turkey Toast with Pumpkin Butter
The URL: http://wp.me/p1UwM9-JW
© Copyright 2012 – All Rights Reserved


Luscious Pumpkin Mousse Pie (Vegan)

(Becky, the Mama.)

I went to visit my daughter Rachel in September, just as the days began to cool with the promise of Fall.  Though, in Texas where she lives, this means the temperatures were in the low 90’s rather than over 100.  .

Still, every Starbucks on our route from Denver to Oklahoma to Texas was advertising their famous Pumpkin Spice Lattes which always puts me in the mood anything made of pumpkin, ginger and cinnamon.  I know that by January 1, I’ll be declaring, “I never want to see another pumpkin as long as I live,” because I will have overdone the nonstop parade of pumpkin lattes, breads, muffins, waffles, cookies and pies through the holidays.

But for now, I can’t seem to get enough of the plump orange gourds.  I created this vegan pumpkin mousse pie for the Two Texas Rachels in my life (My daughter and my sister) with a crust of crushed gingersnaps and salted roasted almonds, a filling of whipped coconut cream, canned pumpkin and spices.

May I just say, ever so humbly, this may be my favorite of all pumpkin desserts?  Ever.

I make an amazing traditional pumpkin pie, which I thought was the best pumpkin dessert in the universe, and I promise to share that recipe on this blog before Thanksgiving.  But I like this pie even better.  It needs to be served very cold, and when you do that, it slices like a dream – like chiffon mousse, like a cloud made of pumpkin.

I love it when a plan comes together.   And I love it even more when I can create a recipe that people with special dietary needs can enjoy alongside everyone else.  This recipe has no eggs or milk.  If you use gluten-free cookies, your gluten-free guests can also dig in without worry.

Update from Thanksgiving 2013:  Served this pie to a big family gathering.  Off all the desserts on the table, this one disappeared first and was voted the best — and most of those in attendance were not vegan or on special diets.

Luscious Pumpkin Mousse Pie (Vegan)

Ingredients

1 16 oz. can chilled can of  coconut milk, cream only  (Thai Kitchen full fat ORGANIC brand always separates and works well for whipping.  When I see it, usually at Whole Foods, I buy a few cans and  keep them in the fridge.   If in a hurry you can pop a can in the freezer for a couple of hours.)  You want to have at least 2/3 cup of the cream (which will look like Crisco shortening when you remove it from the can), and  more if there’s more in the can.

1 1/2 cup mashed, cooked pumpkin (canned or fresh)

2 t. cinnamon

1 t. nutmeg

1 t.  ginger

¾ t. salt

¼ c. brown sugar (or coconut sugar) (more if you prefer it a bit sweeter,  do a taste test)

2 T. maple syrup

 Crust:

16 Gingersnap cookies (or crumbs to equal 1 c.)

1 T. sugar

1/3 c. roasted whole almonds

3 T. Earth Balance butter (or regular butter if you aren’t vegan)

 

Directions:

Whip the coconut cream in a mixer until light and smooth.

Add pumpkin, spices, brown sugar and maple syrup.

Microwave butter until melted in an 8 inch glass pie pan. (You can use a 9 inch pan but the pie will not be as thick.)

Put cookies, almonds and sugar in a blender or food processor and blend until they approximately as fine as  graham cracker crumbs.  Reserve 2 T. for garnish. Add cookie/almond mixture to melted butter in the pan, mixing with a fork until the crumb mixture is evenly moistened with butter.  Using the back of a spoon, create a pie crust shell in the pan.  Bake at 350 for about 8 minutes or until firm.  Let cool completely before filling.

Using a large spoon, gently spoon pumpkin-coconut mixture into the shell. Smooth the top.  Sprinkle with bit more cinnamon. Swirl gently with a knife.  Sprinkle with reserved crumb mixture.   Cover lightly with plastic wrap and put in fridge for at least two hours before cutting and serving.

Hint:  This is best served the same day as it is made, as the crust is crunchiest then.

Optional Additional Garnish:  ¼ c candied ginger, ground in blender to texture of course salt; 3 T. toasted pumpkin seeds

Variations:  Rather than make a pie, you can make individual mousse desserts by alternating layers of pumpkin filling with crumbs and candied ginger bits.

Use chocolate or lemon cookies instead of gingersnap cookies if you prefer.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Luscious Pumpkin Mousse Pie (Vegan)
The URL: http://wp.me/p1UwM9-Jf
© Copyright 2012 – All Rights Reserved


Pumpkin Pie Dip with “Autumn Leaf” Apples (Vegan)

Pumpkin Pie Dip for “Autumn Leaf” Apples (with Extra Toppings for Double Dipping)

(Becky, the Mama)

Autumn. Nip in the air.  Pumpkin Lattes and Pies. Crisp sweet apples. Back-to-School…..

I was thinking today about the days when my children were young and how hard it was for me to organize my own purse, much less try to get four children enrolled in school.  I remember one day in late August, I took my youngest child Gabe with me to fill out the paperwork required to finish up enrolling his older three siblings in Lone Oak Elementary. I was at the school’s library, sitting in a pint-sized child’s chair, scooted up to a big a round table with a stack of intimidating forms in front of me. I had to concentrate so hard to remember all the kids’ birth dates and Who had What Vaccinations When — all while trying to keep one eye on three-year-old Gabe.  Thankfully, my little boy was keeping himself entertained, quietly roving around looking at the childrens’ books on the shelves.  He wasn’t even pulling them off the shelf, but seemed to be happy just gliding along touching the books.  What a good boy, I thought.

It was only after I finished the final form  and looked up that the truth came into clear focus.  Gabe had found a brand new book of postage stamps in my purse and had been busily licking and sticking all of them to the library shelves, as he quietly walked and browsed.  As an absentminded mom of four, this sort of thing happened with great regularity, which meant I never lacked material for my books,  but also meant I was always exhausted.

To exhausted hard-working mothers of young children everywhere, here’s a hug and a super simple recipe for a Back-to-School pumpkin spice treat that I think you will love as much as your kids will. I’ve seen a few recipes for something similar on Pinterest,  but these recipes call for Cool Whip and powdered pudding mix, and I really try to avoid food with ingredients with alien names I cannot pronounce.

This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! (Bonus: it is also vegan and dairy-free.) The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. (Or for “grown up parties” with less mess, guests can spoon desired toppings over their dipped apples on pretty plates.) I used ground almonds and mini-chocolate chips, but you could use coconut flakes, hemp seeds, crushed cereal, granola, or finely chopped (or ground) candied ginger. So many possibilities, probably sitting on your pantry shelves right now!

A word about this recipe: It uses canned coconut milk, and it needs to be the full fat kind, preferably organic – the type that separates into a solid lump cream and liquid in the can.   I’ve found that I can just shake the can when I’m at the grocery store (typically coconut milk is on the Asian aisle) next to my ear, and if it does not slosh, then it has already separated and is exactly what I want!  I always keep a couple of cans in the fridge so that they are ready for whipping and serving in a variety of recipes, such as this one. I actually prefer it to “cow cream,” even though I am not on a dairy-free or vegan diet. You can serve this fruit dip right away, but it will get creamier and fluffier in texture if you refrigerate for an hour or so before serving.

Pumpkin Pie Dip for “Autumn Leaf” Apples

Makes 1 ½ cups

Ingredients:

1 can organic whole fat coconut milk, divided — separate “cream” from “milk” (Thai Kitchen, ORGANIC,  not “lite” brand always works for me and is readily available in most regular grocery stores in the Asian aisle.)

1/2 cup mashed cooked pumpkin – fresh or from a can

2 t. pumpkin pie spice (or 1 t. cinnamon plus ½ t. nutmeg and ½ t. ginger, 1/4 t. ground cloves)

1 t. vanilla

½ t. salt

3 T. brown sugar

2 t. maple syrup

Extra cinnamon for sprinkling on top (Saigon cinnamon is especially good)

Some of the ingredients that go into this wonderful pumpkin spice dip

Small cups of toppings of your choice for “double-dipping” apple slices: mini–chocolate chips, ground or finely chopped nuts,  seeds (hemp, sesame, pumpkin, sunflower), coconut, crushed graham crackers or cereal…use your imagination and what is in your pantry!

Sliced apples for dipping, about one apple per person. (An assortment of Green and Red and Yellow apple slices are so pretty on a plate — looks a little like autumn leaves.)

Directions:

Using a mixer, whip the solidified “cream” part of out of the can of cold, full fat coconut milk. Add the pumpkin and whip again until creamy. Slowly pour in the leftover liquid coconut “milk” from the can, continuing to mix until you have a consistency for the dip that you like. (If you are going to refrigerate this before serving, remember the dip will “set up” and become thicker as it gets colder, so you may want to use all the liquid in the can. If you are in a hurry and want to serve right away, you may not want to use much of the liquid.) Add the remaining ingredients. Sprinkle the top of the dip with cinnamon and gently swirl with a knife.  Put in the fridge for an hour before serving, if you have the will power to resist eating it all right away, so the coconut milk will stiffen up a bit and yield a fluffier thicker dip.

For kids: Serve with a colorful array of sliced apples (you can call them “Autumn Leaves”) and small cups of toppings for “double dipping.”  It will be a little messy, but this is part of the fun for kids. Fun treat for after school snacking, Halloween and Fall Festivals, or Thanksgiving dessert.

For grown-ups: For a less messy, more sophisticated way to serve — put little spoons in each of the cups of toppings and encourage “sprinkling” the toppings over the dipped-in-pumpkin pie dip apples, on their individual party plates. You can let grown ups use forks to spear the apples for dipping as well, if you prefer.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pumpkin Pie Dip for Apples
The URL:http://wp.me/p1UwM9-G1
© Copyright 2012 – All Rights Reserved