Are You a Chocoholic?

Calling all chocoholics – this rich recipe is for you. Be sure to serve it warm with whipped topping or vanilla ice cream to help tame this chocolate dish. I could only eat piece once every couple of days.

Chocolate CobblerChocolate Cobbler from Pinterest
1 c. flour
2 tsp. baking powder
¼ tsp. salt
7 T. cocoa powder, divided
1 ¼ c. sugar, divided
½ c. milk
1/3 c. melted butter
1 ½ tsp. vanilla
½ c. brown sugar
1 ½ c. hot tap water

Stir together flour, baking powder, salt, 3 T. cocoa, and ¾ c. sugar. Stir in milk, butter, and vanilla. Pour into 8” baking dish. In a small bowl, mix ½ c. sugar, brown sugar, and 4 T. cocoa. Sprinkle over batter. Pour over water. Bake at 350 degrees for 40 minutes.

Zucchini for Dessert

While making cookbooks for my family as Christmas gifts, I ran across this recipe from my aunt Irene in the Chicken Show/125th Anniversary for City of Wayne Cookbook. My aunt was on the planning committee for this cookbook as the Assistant Director for the Wayne Area Economic Development and member of The Chicken Show planning committee.

Irene is also domestic goddess. Not only can she cook but she can also knit/crochet/sew. My newest amazing gift from her is a pair of fingerless gloves. But as I child I remember my uncle Ed making me a doll cradle and my aunt Irene making me my Raggedy Ann & Andy Dolls. Homemade gifts from talented people are wonderful at any age.

I cooked this cake earlier this week and shared with my co-workers. One of my co-workers is doing Weight Watchers so we plugged it in to figure out the points. Each slice is 6 points. I’m sure if you substituted applesauce or yogurt for oil, used egg substitute, switched to whole wheat flour, or used a sugar substitute like Stevia, you could make it a little healthier. The cake was very moist with a more Mexican flavor using the cinnamon and cocoa. Would probably be a great side for my chili recipe.

Chocolate Zucchini CakeChocolate Zucchini Cake by Irene Fletcher
1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 T. lemon juice and 1/2 c. milk)
2 1/2 c. flour
4 T. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 c. grated zucchini
1 c. chocolate chips
1/2 c. chopped nuts

Cream together butter, oil, and sugar. Add eggs, vanilla, and sour milk. Stir in grated zucchini. Sift together flour, cocoa, soda, cinnamon, and salt. Blend with creamed mixture. Pour into greased 13 x 9 pan. Sprinkle with chocolate chips and nuts. Bake at 350 degrees for 40-45 minutes.

Carli’s Chili

A few months ago, we did a soup fundraiser at our Komen office for Breast Cancer Awareness Month. My boss made this yummy chili recipe. I think the trick to the success of this recipe is beer, coffee, and brown sugar.

Komen staffChili by Carli Good
2 T. vegetable oil
2 onion, chopped
3 cloved garlic, minced
1 pound ground beef
3/4 pound beef sirloin cubed
1 can diced tomatoes
1 can of dark beer
1 c. strong brewed coffee
2 cans (6 oz.) tomato paste
1 can beef broth
1/2 c. brown sugar
3 1/2 T. chili powder
1 T. cumin seeds
1 T. unsweetened cocoa
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. coriander
1 tsp. salt
4 cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Heat oil in a large sauce pan. Cook onion, garlic, ground beef and cubed sirloin in oil for 10 minutes. Mix in diced tomatoes with juice, beer, coffee, tomato paste, broth. Add seasonings, 2 cans of beans, and hot chile peppers. Reduce heat to low and simmer for 1 1/2 hours. Stir in 2 remaining cans of beans and simmer for another 30 minutes. (Copyright

Notes: When I made it for myself, I replaced beef sirloin with ground beef. I added water in place of beer. I didn’t have any peppers so I omited them. I also used three cans of beans. I thought it still tasted good.