Chocolate Zucchini Bread

• 1 cup all-purpose flour
  
• ½ cup unsweetened cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, at room temperature
• ¼ cup butter, melted and slightly cooled
• ¼ cup oil
• ¾ cup packed brown sugar
• 1 tsp vanilla
• 1 ½ cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

English Muffin Bread

• 5 1/2 cups warm water
• 7 tsp. active dry yeast
• 2 Tbsp. salt
• 3 Tbsp. sugar
• 11 cups all purpose flour

Instructions

1. Mix all ingredients into a large bowl and mix until incorporated and leave it to rise until doubled in size. Divide dough between 4 bread pans and let rise until it reaches the top of the pans. Bake at 350 degrees for 35 minutes. Brush tops with melted butter. Bake an additional 10 minutes or until golden brown.
2. Allow to cool. Best if enjoyed toasted.

The Best Cornbread

• 1/2 cup butter, melted
• 1 can (15.25 oz.) creamed corn
• 1 can (15.25 oz) whole kernel corn
• 1 Tbsp. sugar
• 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
• 1 cup sour cream

Preheat oven to 350⁰.

1. Melt the butter and add to a medium-sized bowl.
2. Drain the juice off of the whole kernel corn.
3. Add the can of creamed corn and whole kernel corn. Mix everything together.
4. Add both boxes of Jiffy Corn Muffin Mix and mix well.
5. Add the sugar and mix well. (optional)
6. Add the sour cream and mix well.
7. Pour into a greased 7" X 11" casserole dish.
8. Bake for 45-50 minutes until top is golden brown and the knife comes out mostly clean in the center.

*Can add 1/2 cup shredded cheese & 1 jalapeño, finely chopped. I have added this to only one half of the pan before. 

Cream Cheese Brownies

For the brownies

• 2/3 cup unsalted butter
• 5 ounces semisweet chocolate
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt

For the filling

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Make the brownie base

1. Preheat the oven to 325°F. Line an 8-inch square pan with foil and lightly grease the foil. Set aside.
2. Melt butter & chocolate microwave in 30-second intervals, stirring between each one.
3. whisk in the sugar until fully combined. Set aside to cool slightly, about 5-10 minutes.
4. Whisk in the eggs, egg yolk, and vanilla. Continue whisking until completely smooth and shiny, about 1 minute.
5. Add the flour, cocoa powder, and salt. Whisk until just combined. Once you no longer see streaks of dry flour, stop whisking. You don't want to overmix the batter.
6. Reserve 1/3 cup of the batter and spread the remaining batter evenly into the prepared pan. The batter will be thick.

Make the filling

1. In a small bowl, beat the cream cheese and sugar until smooth.
2. Add the egg yolk and vanilla. Mix until smooth and creamy.
3. Drop spoonfuls of the cheesecake filling evenly over the brownie batter then drop spoonfuls of the reserved brownie batter in the empty spaces between the cheesecake filling.
4. Use the tip of a knife to gently swirl the dollops together.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking.
6. Cool the brownies in the pan for 5 minutes. Lift the brownies out using the foil as a sling and set on a wire rack to cool completely. Refrigerate for at least 3 hours before slicing.

Can double recipe & bake in 9X13 pan.  (Bake maybe 5-7 min longer)

Easy Homemade Ice Cream

• 2 cups ½ & ½
• 2 cups heavy cream
• ¾ cup sugar
• ¼ cup sweetened condensed milk
• 3 teaspoons of good vanilla extract

Mix all ingredients together & pour into your ice cream maker. Let churn until thick & frozen. Scoop out into container & freeze until solid. To serve let thaw on the counter for 5-10 min.