Need a healthy-ish chocolate treat? These chocolate zucchini cupcakes fill the bill admirably - and without totally derailing your vow to eat your veggies. Made with shredded zucchini and fat-free yogurt, these are sure to please even your pickiest eater.
Best of all, there's no need to drain and squeeze out the moisture in these babies. We want the moisture here. We shredded a 6-inch zucchini with the large size shredding disk in our food processor and had a bit to spare. We let it sit as we made the cupcake batter. Then we shook off any extra moisture that had accumulated at the bottom. You can shred with a finer size in your processor or on your box grater if you're truly trying to hide the veg from your family.
This recipe is adapted from a King Arthur Flour cake. We've changed the method of combining the ingredients significantly, and they work great with your mixer and SideSwipe beater. (naturally)
This recipe makes 12 good-size cupcakes. Let them cool completely for best flavor. They're even better the second day. If you like, you can drizzle them with melted chocolate chips or a cream cheese glaze. We made a glaze using about 1 ounce of warm cream cheese, 1/3 cup of powdered sugar, a couple of drops of vanilla extract and a 1/2 teaspoon of milk. You can play around with the ingredients to get an amount and consistency that you like. You will need very little it you want to do the drizzle as shown in the photo.
These buttery, jammy, crunchy and crumbly bars are one of the easiest recipes we've featured here. You probably already have the ingredients in your kitchen...so why don't you make some today?
Perfect for a casual dessert, afternoon snack or dare we say breakfast, these simple to make bars can use any kind of jam you have on hand. We used a combination of peach and strawberry so we could clean out our jars :). Feel free to do the same or even make your own jam if you're so inclined.
A stand mixer is not required for this recipe, but we found it was helpful in getting all the ingredients incorporated. Plus, we try to make all our recipes using SideSwipe to show how well it works!
This recipe, which can easily be made gluten-free, is from Brian Hart Hoffman's Bake from Scratch, volume 1. Yields about 16 square servings. (our photos picture 1/9 size servings)
ingredients and equipment
Winter is orange season, and nothing is more dramatic than a blood orange. And few upside down cakes offer this kind of burst of color to brighten up the winter blues. Blood oranges are available from December to March in North America, but seem to be most prevalent in January. We had to try to showcase them in this cake!
This blood orange almond cake is complex in flavor and texture – sweet, citrusy, nutty, and moist. Our oranges did not offer the super-dark red flesh some varieties offer, but ours were still unique and delicious. Ask at your supermarket or specialty grocer to see what you can expect.
The recipe, by Linda Schneider on Taste, calls for fennel seed, but we chose not to use it. We did include almond extract, and highly recommend that extra boost of almond flavor.
If you have a hankering for some great , crispy+chewy chocolate chip cookies, might we suggest these babies? Chock full of chopped toasted hazlenuts, chopped bittersweet chocolate, toffee chips and oats to make it healthy, these are just what you need to get you through the day. They can easily be made with almond or other gluten-free flour for those who are limiting gluten. They're delicious either way.
Our favorite part of these cookies is that we tossed in the chocolate dust that forms when you chop a thick chocolate bar. It's distributes the chocolateyness throughout, with larger studs of chocolate here and there. We toasted our peeled hazelnuts and then chopped them roughly (no smaller than 1/4 of a nut). You can grind for a smoother cookie if desired.
This recipe makes about 2 dozen 2-1/2 inch cookies. They keep well in a sealed container for several days at room temperature. The cookies or dough can be frozen for up to two months.
HINT: For thicker cookies, refrigerate the dough for an hour or overnight and bake as indicated (it will take an extra minute to bake if cold.) If you chill for more than an hour, allow the dough to warm up for 15+ minutes so it's scoopable.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.