Dark Chocolate Zucchini Bread

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So, like everyone, I am a little obsessed with Pinterest.   I found this delicious seeming chocolate zucchini bread and needed to make it immediately.

The recipe can be found here – http://www.sliceoffeist.com/2010/08/very-grateful/

I decided to make them in a whole loaf form to keep at home, and mini cupcakes to take to work.

ImageThese little minis were adorable.  I made a cinnamon cream cheese frosting to top them off

Cinnamon Cream Cheese Icing:

4oz cream cheese, softened

1tsp cinnamon

3/4 cup powdered sugar

Combine all ingredients until the icing is a thick spreadable consistency.  This won’t be like regular cupcake frosting, but would more resemble melted cream cheese.  It should be like that, its ok.  You can add more sugar if you want a sweeter more frosting-like texture.  I really wanted something more tangy and like a glaze so this was perfect for me.

I used the icing to glaze the whole loaf of bread.  Yum. Image

be mindful of the bake times.  If this goes even a minute too long, the bread will be very very dry.  Enjoy!

Easy Apple Tart… and its kinda low-cal

Everyone’s favorite

So when you buy refrigerated pie crusts you get two in a package.  I used one to make a quiche…  and you can’t just let the other crust go to waste.  I guess I’m saying that I had to make an entire apple tart and eat the whole thing.  It was fate.

Serves: 8

About 150 calories per serving!!

Recipe:

1 9″ refrigerated pie crust

1/4 cup smart balance light

1 gala apple

2 tsp cinnamon

6 packets splenda

Preheat oven to 350 degrees.  Lay the pie crust on a baking sheet.

Peel (or don’t, its your tart) the apple and remove the core.  Slice into 1/4 inch slices.

Melt 3 tbsp of the smart balance for about 30 seconds.  Stir in 1/4 tsp cinnamon and 3 packets of splenda into melted butter.  Brush or spoon the melted butter mixture onto crust.  Lay sliced apples on the tart, layering them from the center out until you almost reach the end of the crust.   Melt remaining smart balance and stir in remaining cinnamon and splenda.   Pour over layered apples.  Fold crust ends over top of apple mixture.

Bake for 25 minutes until crust is golden brown.

Enjoy!

Obligatory Holiday Cupcakes – Pumpkin Cupcakes with Cream Cheese Filling and Cinnamon Buttercream Frosting

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Ok, so again with the Thanksgiving cupcakes.  My 10yr old cousin asked my mom specifically if I could make these cupcakes.  So of course I did.  She’s a beautiful blue eyed blonde girl, so I’m sure this is just the first in a long future line of her getting whatever she wants.

Anyway, these pumpkin cupcakes are amazing.  I can’t stop thinking about them and mourning their loss.  I wish they never quit me.  The best part was that I pre-stuffed the cupcakes with the cream cheese filling so that when they baked up they got a little toasty and tasted like a cream cheese toasted marshmallow.
Cupcakes:

1 box yellow cake mix

1 can/overwhelming cup canned pumpkin

2 – 3 tbsp pumpkin pie spice

12 oz diet cream soda

Cream Cheese Filling

8oz cream cheese

1.5 cups powdered sugar

1 tsp vanilla

Cinnamon Buttercream Frosting

4 oz cream cheese

1 cup butter

1 tsp vanilla

2 – 3 tbsp cinnamon – to taste

Makes: 24 cupcakes (plus a few minis…)

Preheat your oven to 350 degrees.  Line your cupcake pans

Make your cream cheese filling by combining all ingredients until well blended.  You don’t want the filling to be too sweet -thats what the frosting is for.  When you’ve make the filling eat several scoops of it to make sure it isn’t poison.  Then put it in the fridge so its cold when you scoop it into the cupcake batter.

Mix soda, cake mix, canned pumpkin, and pumpkin pie mix until smooth.  Fill cupcake liners slightly more than halfway.  Take your chilled cream cheese filling and scoop small amounts into each cupcake.  These will bake into odd shapes, so just do whatever you want.  You’re covering the tops with frosting, no one will see your hideous creations.  Bake the cupcakes for 15 – 17 minutes at 350 until a toothpick inserted in the middle comes out clean.

While cupcakes are baking make your frosting by mixing the butter, cream cheese, cinnamon and vanilla until smooth and fluffy.  I said fluffy, so do it right.  Then stir in the powdered sugar about 1 cup at a time until your preferred consistency.  Make sure you’ve added enough cinnamon.   Once the cupcakes have cooled completely top with the cinnamon buttercream.

Then serve them to your boyfriend and he will love you forever.  Or he will just stay with you forever because you make awesome cupcakes even though he’s lost all the love he once had for you.

Or whatever, maybe your little 10yr old cousin will just be really excited when you show up with them at Thanksgiving.

PS.  The pumpkins I just made by piping out the shapes in tinted royal icing.  Freehand, b*tches.  I don’t do fondant.  I’m an icing purist.