Chocolate Zucchini Cake

This cake has two cups of zucchini nicely hidden in its chocolatey interior. But, please, do not tell that to my four year old. He has devoured may a slice without the slightest idea that his mummy is deceiving him. Obviously, this deception is for his own good - like many four year olds, it is a herculean task to get any sort of vegetables in his diet. Therefore, his mummy will continue to make zucchini chocolate cakes, I mean plain old chocolate cakes, as long as necessary. Not that I mind because this is an absolute cinch to make; simply a matter of adding a mixture of wet ingredients to a mixture of dry ingredients and popping it in the oven. Possibly the hardest part is the one hour it takes to bake plus the few minutes of cooling.

Chocolate Zucchini Cake 
Makes  one 9" x 3" cake

1 cup all purpose flour

1/3 cup white whole wheat flour*

1/2 cup unsweetened cocoa powder

2 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

1/4 salt

2 eggs

1 cup brown sugar

1 cup vegetable oil

1 tsp vanilla

2 cups grated zucchini **

For the glaze

1/2 cup whipping cream

4 oz  semi-sweet chocolate chips

1. Preheat over to 350 degrees F, and spray a 9 x 3 inch loaf pan with cooking spray.

2. Combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl, combine the eggs, vegetable oil, sugar, and vanilla. Mix in the zucchini followed by the dry ingredients.

4. Pour into the prepared loaf pan and bake for about 50 to 60, until a cake tester comes out clean.  Cool thoroughly before glazing.

For the glaze:

Add the cream and chocolate chips to a double boiler. Stir until the chocolate chips have melted and a smooth glaze has formed.

* You can, by all means, use all purpose flour here. I like to substitute a little bit of whole wheat ever I can simply to bump up the fiber content of many of my baked treats, another little trick my four year old know soothing about.

**When measuring out the zucchini, it is important not to tightly pack the measuring cup, as this can result in too much moisture and ultimately your cake batter might over flow in the oven.  I would recommend placing your loaf pan unto a baking sheet to avoid having to do unnecessary clean up.

Chocolate Cupcakes with Cream Cheese Frosting

Yesterday evening was spent with a bunch of friends, just laughing and dancing and eating and drinking. Then I got to spend all day today with Saul and Charlie. And I cannot think of a better way to spend a Valentine's weekend. And to top it off, we had cupcakes!

Chocolate Cupcakes with Cream Cheese Frosting

(Adapted from Bon Appetit)

Makes 10

1/4 cup natural unsweetened cocoa powder

1 oz milk chocolate

1/4 cup boiling water

1/4 cup low fat milk

2/3 cup cake flour

1/2 tsp baking soda

1/4 tsp salt

2/3 cup brown sugar

1/4 cup canola oil

1 large egg

1/2 tsp vanilla extract

Cream Cheese Frosting

1. Position rack in center of oven and preheat to 350 degrees F. Line muffin pans with cupcake liners.

2. Combine cocoa powder and milk chocolate in medium bowl and pour the boiling water over. Whisk until mixture is smooth then whisk in the milk.

3. Combine flour, baking soda, and salt in another medium bowl.

4. Using an electric mixer, beat sugar, oil, egg, and vanilla in a large bowl until well blended. Whisk in the cocoa mixture followed by the flour mixture. Beat until blended (batter will be thin.) Pour into prepared cupcake cups (fill each half way up) and bake for 15 minutes until a tester inserted into the center of one comes out clean. Cool completely on a wire rack before frosting. (See here for frosting recipe. )

I like family with my cheesecake please

If culinary decadence could be described in one word, it would be cheesecake. I know, I know, cheesecake puts a wrench in the raison d'etre of my blog but this is not your ordinary cheesecake. (Who says a healthy lifestyle does not include cheesecake anyway?) From the moment I made the decision to start a food blog, I have enjoyed the process of relearning the art, the science and the history behind many traditional recipes. Not just relearning how to make them but how to incorporate them as part of a healthy lifestyle, that is, as an unforgettable taste sensation which which does not wreck havoc on our efforts to stay or get healthy . No other dish has proven to be as much of a challenge in this aspect than cheesecake. Yes, I could have just whisked together fat free cream cheese, some eggs, flavorings, baked it, chilled it , and voila, "healthy" cheesecake. But, a cheesecake is more than just a disc of sweetened cream cheese. Have you ever had a slice only to taste an overwhelming amount of sugar, nothing else? I have had this happen to me on occasion. Or, have you ever had a slice with a texture that was hard to discern from that of card board? Acheiving the perfect texture, together with the lusciousness that is characteristic of this grand daddy of desserts, is a task too often not afforded it rightful reverence.

In the two weeks I spent experimenting with different sweeteners, different proportions of fat, etc, a couple valuable tips were learnt. (1) Brown rice syrup is a great sweetener when used to sweeten desserts. Not only did it enhance the chocolate flavor in this recipe but it also has a low glycemic rating. It contains approximately 50 % carbohydrates, 45 % maltose an 3 % glucose. With low glycemic foods, there is a steady release of sugar into the blood stream as opposed to high glycemic foods that inject large amounts of sugar causing a high spike in blood glucose levels which can then increase insulin levels, the number one reason people develop type two diabetes. (2) Blending, as opposed to using a hand or stand-mixer, produces a more "velvety" texture. I was unable to get as smooth a filling with a hand mixer as I was with the blender. In the end, I found that making a healthy, decadent dessert takes sufficient preparation, and if you're like me and want to experiment with flavors, a little creativity. 

It also helps to have a goal or company to entertain. I specifically made this dessert for tonight because, in less than eight hours, my father and my youngest sister will be here. I will be seeing them for the first time in four years. Well, I've "seen" them via the internet, but to be in the same country, the same city, under the same roof after so long...it is almost overwhelming. It feels like a dream so I won't allow myself to be ecstatic until I know for sure that their plane has landed at MSP airport. Strangely though, for the first time in my adult life, I don't know what to cook. A complete blank. What does one prepare on an occasion such as this? At least I have a cheesecake.



Mocha Cheesecake

Crust
2/3 cup graham cracker crumbs
2/3 cup matzo meal
1/3 cup dark brown sugar
1 tsp vanilla extract
1 egg white
2 tbsp canola oil

Filling
1/2 cup milk
2/3 cup dark chocolate chips
2 tbsp instant espresso
2 tbsp water
8 oz fat free cream cheese
1/3 cup mascarpone cheese
1/4 cup brown rice syrup
1 egg
1 tbsp corn starch


Set oven to 350 degrees F. Spray a 9" spring form pan or pie dish with cooking spray. To prepare crust: combine all ingredients well, until the crumbs clump together easily. Pour out unto the greased pan and using your finger tips or the back of a spoon, press along the bottom and half way up the sides. Bakes for 15 minutes and set aside until filling is ready.

To prepare filling: In a heavy saucepan over medium low heat, pour milk and chocolate chips. Stir continuously until chocolate has melted. Dissolve instant espresso in 2 tbsp warm water and add to milk and melted chocolate. Stir, remove from heat and allow to cool for at least 10 minutes.

Add the remaining ingredients to a blender and blend until smooth. With the pour lid off, slowly pour in the chocolate mixture and continue blending until fully combined. Pour into the prepared crust and set in a water-bath. If using a spring form pan, remember to seal the bottom with aluminum foil to prevent the water from seeping in. Bake for one hour, then cover in plastic wrap and refrigerate overnight or for at least four hours before serving.

Brownies baby!

Double Chocolate Brownies
Makes about 15 to 20

1 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 cup vegetable oil
2/3 cups brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup low fat evaporated milk
1 1/2 cups dark chocolate chips
1/2 cup chopped pecans

1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.
2. Combine flour, cocoa powder, and baking soda. Set aside.
3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.
4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.
5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes.

Chocolate Chiffon Cake

What is it about cakes that can turn us from serious-minded, strong, independent adults to salivating, oogling, impatient eight year olds? Typically, cakes are not regular fare in my kitchen for the simple reason that we would have it for breakfast, lunch and dinner. My fiance is a little more well disciplined than I am; it is easy for him to just say "no." Not the same with me; in a diabetes-free, high cholesterol-free world, cake would be my meal of choice. When it comes to dessert, I lose all sense of decorum.  


Cooking is my avenue of expression, a beautiful kitchen always catches my attention, I have an addiction to shopping for kitchen appliances, but putting together a beautiful cake takes the cake for me, pun intended. Suffice it to say, the ability to create a a breathtaking, delicious, double layered cake that is actually healthier than a similar looking cake at your neighborhood bakery is the icing on my cake, pun intended again. Healthier because no butter, only a quarter cup of oil and two egg yolks constituted the bulk of its fat content. The secret to obtaining the moistness and lightness in my recipe was brewed coffee and fluffy clouds of egg whites.


Chocolate Chiffon Cake

1/2 cup cocoa powder
1 1/2 cups cake flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 egg whites
1 tsp cream of tartar
1/4 cup canola oil
1/2 cup brewed coffee
1/4 cup cream
1/2 cup dark chocolate chips
1 tsp vanilla extract
2 egg yolks

Berry filling:
1/2 cup mixed berries
1/2 cup fat free whipped topping

Cream cheese maple frosting:
2 cups fat free whipped topping
1 cup low fat cream cheese
3 tbsp maple syrup


1. Set oven to 325 degrees F. Spray two 9" cakes pans with cooking spray and flour well.
2. Sift together cocoa powder, flour, baking powder and baking soda. Set aside.
3. In a standing mixer, beat egg whites. Once soft peaks have formed, add cream of tartar and continue beating until stiff peaks form.
4. Meanwhile, in a double boiler melt chocolate chips. Add cream as soon as the chocolate begins to melt and mix until chocolate and cream are totally combined. Remove bowl from heat and add sugar. Mix until combined.
5. To sugar chocolate mixture, add coffee, vanilla extract and canola oil. Mix well.
6. By this point, the chocolate mixture should have cooled enough to add the egg yolks without scrambling them. Add yolks and combine well.
7. Add flour mixture to chocolate mixture in two installments. Make sure flour is totally absorbed.
8. Mix in 1/3 of egg whites to flour and chocolate mixture, stirring until no white streaks are visible.
9. Fold in second third of egg whites, again until no white streaks are visible. Finally, fold in last third, this time being careful not to deflate the batter.
10. Pour into prepared cake pans and bake for 25 minutes or until a toothpick comes out clean.
11. Remove cakes from oven and set pans on wire rack for 5 minutes. Invert cakes unto the wire racks ad allow to cool completely before assembling.

To prepare filling:
Puree berries, then fold in whipped topping. Set in refrigerator until ready to assemble cake.

To prepare frosting:
In a large mixing bowl, combine all ingredients.

To assemble cake:
1. Place one cake layer in the middle of a cake stand.
2. Spread berry filling unto bottom cake layer, making sure that it does not run down the sides.
3. Place second cake unto first. Pour all of the frosting unto the top of the cake. Working with a thin slanted spatula, spread frosting over the top and down the sides.
4. Decorate with fresh berries and sliced almonds if available. Sprinkle with cocoa powder.