Double Chocolate Zucchini Bread

Let's call this "bread" what it really is.  It's a cake... a chocolatey cake that I've shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don't resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you're hit with a craving.  And don't feel guilty when you slice into it for a quick breakfast... or a mid-morning snack... or right before bed.  We all deserve a little chocolate every now and then.

Double Chocolate Zucchini Bread

Yields 2 loaves

Ingredients 4 cups grated zucchini 3 eggs 1 cup olive oil 2 teaspoon vanilla extract 1 1/2 cups sugar 3 cups all-purpose flour 1/2 cup unsweetened, natural (not Dutched) cocoa powder 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt 1/2 cup dark chocolate chips

Directions

1. Preheat the oven to 350 degrees. Grease two loaf pans with butter or baking spray.

2. In a bowl, whisk together the eggs, olive oil and vanilla.

3. In a separate bowl, whisk together the dry ingredients.

4. Using a wooden spoon, combine half of the dry ingredients with the wet ingredients.  Repeat with the remainder of the dry ingredients.  Fold in the zucchini and chocolate chips.

5. Transfer half the batter into each of the loaf pans.  Smooth out with a spatula.

6. Bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Chocolate-Dipped Macaroons (Passover)

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

I'm kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There's no rational reason for it.  I just was.  I've been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it's true... they're ridiculously easy and just as wonderful as I remember.

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

Chocolate-Dipped Macaroons

(adapted from the recipe from Gourmet via Epicurious)

Makes 4 macaroons

Ingredients

Butter for preparing baking sheet
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
1/2 oz chocolate, chopped into a few pieces
1/2 teaspoon unsalted butter

Directions

1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil.

2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

3. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

4. In a double boiler, melt the chocolate and butter.  Let chocolate mixture cool before dipping the tops of the macaroons.

5. Transfer the macaroons to a parchment-lined platter or baking sheet and place in the refrigerator for 20-30 minutes, or until the chocolate has hardened.

Meringue-Topped Baked Grapefruit

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

Image from Meringue Topped Grapefruit from A Thought For Food

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

We need a bigger bed! That's the first thought that pops into my head almost every morning; the first thought after a restless night of little to no sleep.  I don't have many regrets in life... but not getting a king-size mattress is one of them.  Because here's the thing: two good-sized guys fit on a queen comfortably. Throw a 52 pound boxer pup into the mix, though, and it's really tight.  Maki also has a tendency to spread herself out, positioning her body in a way that's perpendicular to ours, making it so her head and butt are pressed right up against our backs or legs.  In many instances, this results in one of us (usually me) getting pushed off the bed.  And I can't forget to mention the many times I've awoken to her moans, groans, ear scratching, and butt licking (her butt... though, once in a while she'll find an exposed foot or knee to go to town on).

Mornings can be a bit rough.  Coffee is always brewed and, depending on the amount of rest I got the night before, I'll go for one to three mugs.  When I'm in need of a special treat, I bake up some grapefruit topped with meringue and smear pats of butter on toast.  It's the fastest way to bring a smile to this face... and with the limited quantity of sleep I've been getting, I need it.

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

Baked Grapefruit with Meringue

serves 4

Ingredients

2 red grapefruits, cut in half

2 large egg whites

1/4 cup superfine granulated sugar

Tools

Grapefruit knife

4 Ramekins, large enough to hold grapefruit halves (see notes below)*

Stand mixer or hand mixer

Directions

1. Preheat the oven to 425 degrees.

2. Using the grapefruit knife or sharp paring knife, cut the segments away from the membrane, but keep them held within their sections.  Place grapefruit halves in the ramekins and then transfer ramekins to a baking pan.  *The ramekins will hold any liquid in and will make it easy for serving.  If you do not have ramekins, you can place the grapefruit directly on a baking pan lined with aluminum foil.

3. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment (alternatively, a hand mixer can be used).  Whip the eggs at high speed.  Once they become foamy, gradually sprinkle the sugar in (maybe a few tablespoons at a time).  Whip the mixture until it forms stiff peaks.

4. Top each grapefruit halves with heaping spoonfuls of the meringue.

5. Bake for 8-10 minutes, or until the meringue is golden brown.  If you want a bit more color on top, broil the grapefruit for an additional minute, being careful not to burn it.

6. Remove and let sit until they are cool enough to handle.  Serve.