Zucchini Brownies

Ingredients:

  • 2 cups flour
  • 3 Tablespoons cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cup sugar
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup oil
  • 2 teaspoons vanilla

Directions:

  1. Mix dry ingredients, then add the wet ingrednients. Stir until well mixed.
  2. Spread in a greased 9×13″ pan.
  3. Bake with milk chocolate frosting (recipe below).

Frosting ingredients:

  • 3 Tablespoons butter, softened
  • 2 Tablespoons cocoa powder
  • 1/4 cup milk (more or less depending on consistency)
  • 1 cup powder sugar (more or less depending on consistency)
  • 2 teaspoons vanilla

Frosting directions:

  1. Mix all frosting ingredients together, adding more or less milk and powder sugar to get a creamy consistency.
  2. Top brownies when they have cooled, so the frosting doesn’t just thin out and melt off.

~recipe adapted from thecraftingchicks.com

Double Chocolate Biscotti

Ingredients:

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet Chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fehreinheit
  2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
  5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com

Red Velvet Crinkle Cookies

Ingredients:

  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Directions:

  • Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside, Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in confectioners’ sugar mixture to completely coat. Place 2 inches apart onto baking sheets lined with silicon mats
  • Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

~Adapted from Mccormick