Whole Wheat Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Icing

My daughter just turned one. I can't even believe it. It seems like just yesterday that I was busy cooking up a storm to stock our freezer for her arrival.

This past weekend I found myself trying to make a somewhat healthy but still decadent and crowd pleasing first birthday cupcake.  

In the past year, I haven't given our daughter a whole lot of sugar, salt or processed food. I try my best to make her meals healthy and packed with nutrients while of course making sure that the food is tasty.

5 minute Nutella Cake for 2 (or one!)

Today is my husband's birthday. He's been working all day and has no idea what time he will be home. So, instead of preparing an amazing dinner only to have him microwave it later, I thought I would make him a cake.

Only I didn't want to make a huge cake that we would eat a quarter of and toss. I wanted something small that he could enjoy when he gets home from work. Oh, and the other thing is that I don't have time to make him a huge cake. Between diapers and dishes, I wanted to find something simple that I could whip up in a flash.

Nutella Pinwheel Cookies

'Tis the season for cookies and cookie swapping! Every year, my sister and I host a cookie swap. Each of the attendees bakes enough of one kind of cookie to give half a dozen to each person. That means, if there are 10 other people, you arrive with 5 dozen of the cookies you baked and leave with 5 dozen cookies that are 10 different varieties! 

I love this event, especially this year when I am crunched for time with a newborn. Essentially, I can make 1 type of cookie and end up with 10 kinds, many of which I have never tried before! 

This year, I wanted to make a simple cookie and one that I could make ahead. That way, I could make the dough at any point in the month leading up to the cookie swap, and bake them fresh the day before. I though the perfect choice would be a sliced icebox cookie. 

The tough decision was the filling. I was toying with making a cranberry orange compote for the inside or using my favorite jam, and then it hit me. Nutella. Who doesn't love Nutella? So, the nutella pinwheel cookie was born.

Cornmeal Buttermilk Freezer Biscuits

As you may already know, I gave birth to an amazing, beautiful baby girl 8 weeks ago! Wow, people were not kidding when they said that time would fly with a newborn. It certainly has! 

My day's priorities are now determined by my daughter. Despite my "to-do" lists and "need to try" recipe spreadsheet, even if the only thing I accomplish during the day is keeping my daughter happy, healthy and active, that is enough.

But, here's the catch. A girl's got to eat at some point. And it's not the eating that's the problem. It's the "what to eat" that is. For me anyways. I mean, there are times when I learn to settle with a pile of cheese and crackers, or even just a pile of crackers, but a girl can only last so long on the basics. Especially someone like me that strives to make every meal healthy, fresh and tasty. And really, that boils down to homemade. Not store bought or pre-packaged or take away. Homemade.

Yup, homemade is hard to do when you are juggling a newborn on one arm and trying to brush your teeth with your free hand. Or, try doing the dishes with one hand. Yes, it's possible, but takes about four times as long to do. So, if I had to cook and bake everyday? Would not happen.

Don't get me wrong. I still cook and bake. But I do it on her time, not mine. That means that when I finally get her down in her crib for a nap, I frantically cut veggies, cook quinoa, make bread dough and do as much as I possibly can. And the thing is, I never know if that time I have is 5 minutes, or 2 hours. I just use every minute-- every second-- and do as much as I can.

And then there are the days when I can't do anything extra. My daughter won't nap, is extremely hungry, and needs me to hold her and rock her from morning until night. Those are the days when I am thankful for my organization and "to-do" lists. The ones that reminded me everyday in the last 2 months that I was pregnant to make meals ahead and freeze them. The ones that convinced me to make these cornmeal freezer biscuits so that one day, when I didn't have time to make a batch of fresh biscuits (which at the time I could not fathom-- I mean, after all, there is always time to cook or bake, isn't there?), that I could reach into the freezer, pop a few of my homemade frozen biscuits onto a tray, bake them, and enjoy them.

Yes, I am able to enjoy fresh, homemade biscuits with a newborn! 

Peanut Butter Dark Chocolate Chip Cookies

As I have mentioned time and again, I am more of a savory than a sweet person. When given the choice between a piece of cake and a roasted chicken, I would go for the chicken every time (and wouldn't mind eating the cake afterwards if it's still around!).

However, in the last days of my pregnancy, I found myself wanting more sweets. And by sweets, I don't mean sickeningly sweet pastries and candy, but good, homemade sweets using the ingredients I already love, like dark chocolate.

One such homemade goodie that I found I could not get enough of was my peanut butter dark chocolate chip cookies. Perhaps it's because they balance savory (with the peanut butter) and sweet. Or perhaps it is just because they are so darn good!

Whole Wheat Chocolate Chip Oatmeal Cookies

So, I am officially 3 days overdue and taking this opportunity to continue this whole "nesting" thing.  I have moved on from savory dishes like the Pulled Pork and Chicken Enchiladas, lasagnas, and chili to cookies. Lots and lots of cookies. I've been enjoying every moment--- baking, sharing, eating and freezing for later.

I have made lots of my favorites, like these surprisingly delicious Lentil Cookies, packed with protein from the lentils, nuts and seeds; Nutella, Cranberry & Chocolate Cookies, a yummy blend of gooey nutella with chewy dried cranberries; and of course, Triple Chocolate Cookies-- need I say more?

But today, I felt like making a classic-- oatmeal chocolate chip cookies. I thought since I am making tons of cookies these days that I would make them with completely whole wheat flour which makes them nuttier, heartier, and a little bit healthier, but of course, you can stick with white all purpose flour or a blend if you like.

I kept them simple with just oatmeal and chocolate chips, but if you are feeling like a little extra something, feel free to add walnuts or dried cranberries to the mix.

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Nutella, Cranberry & Chocolate Cookies

With less than 1 month to go before Christmas, it is time to get baking!

I am usually a cookie traditionalist. I like my Christmas shortbread, thumbprint cookies and other classic Christmas cookies that my mom used to make at Christmas time. 

However, I always like to try something new as well and make new traditions. In this case, I was also looking for an easy drop cookie that could become a staple year round.

These fudgey, delicious Nutella cookies combine everything I like about Christmas (cranberries and nuts), with the creamy yummy spread we love.... Nutella. They are super simple to make and since they are drop cookies, you can put away the rolling pins, cookie presses and the like and easily make these cookies in an hour.

When they are warm, they are fudgey and delicious, and when they are room temperature, they are equally decadent. (oh, and they are delicious frozen too for those of you who LOVE frozen cookies like me!).

Cookies for a Cause! Cranberry Oatmeal Chocolate Chip Cookies

Our company is riding for Juvenille Diabetes in September and is looking for support. To help the cause, we hosted a bake sale at work to raise money for our team. Help our cause by DONATING NOW.

For this occasion, I thought it was really important for me to create amazing cookies that people would just snatch up and that would also have some healthier, more substantial elements for those who would normally shy away from the regular cookie.

So, I made these Cranberry Oatmeal Chocolate Chip cookies. They were just sweet enough for those that like them that way, but didn't scare the health addicts away. They were a hit and sold out in record time!

For those of you that were not around to buy these Cookies for a Cause, your support is always appreciated. Please click HERE to donate as every dollar counts and even just a small amount can change lives.

Chocolate Oatmeal Cookies (and a slight mini peanut butter cup variation)

I love peanut butter and oatmeal. And oatmeal and chocolate chips. So I guess that means I would like peanut butter chips and oatmeal?

Okay, where this is really coming from is... I have this random bag of mini peanut butter cup chips in my pantry. I actually think it was an accident. I certainly don't remember buying them so perhaps I picked them up by accident instead of chocolate chips? Anyhow, regardless of how they got into my kitchen, I've got to use them. And to my surprise, they look and taste exactly like peanut butter cups. Hmmmm....

Chocolate Oatmeal Cookies 

(and a slight mini peanut butter cup variation)

Makes 24 cookies

1/2 cup Butter, room temp

1/4 cup Sugar

1/3 cup Brown Sugar

1 Large Egg

2 tbsp Vanilla Extract

2/3 cup Whole Wheat Flour

1/4 tsp Baking Soda

1/2 tsp Salt

1 1/2 cups Quick Oats

1/2 cup Walnuts, chopped

1/2 cup Chocolate Chips (or mini peanut butter cup chips or mixed!)

Preheat the oven to 325 degrees Fahrenheit.

Cream together the butter and sugars until fluffy. Beat in eggs and vanilla.

Stir together flour, baking soda and salt and then add to butter mixture and mix until just combined.  Stir in oats, walnuts and chocolate chips.

Roll into 3/4 inch balls and flatten slightly with your fingers. Place onto silpat or parchment lined baking sheets and bake for 12-14 minutes. Transfer to a wire rack to cool.

Chocolate Orange Buttermilk Cakes

Again with the buttermilk! Like I said, it pays to freeze the stuff in half cup portions because you never know when you are going to need it.

In this case, I wanted to make some cupcakes with a subtle hint of chocolate and orange. I wanted cupcakes that would stand without icing...kind of like a cross between a cupcake and a muffin I guess? Okay, I take that back. I was trying to make it sound healthy by calling it a muffin (even though muffins are not always healthy). 

Let's just say that it's a flavorful cupcake that will not be frosted. I guess you could frost it with orange cream cheese frosting or a chocolate butter cream, but let's keep it simple (and guilt-free) for the moment.

Chocolate-Orange Tart

Dark chocolate and orange really is a winning combination. Reminds me of those chocolates that my grandma used to buy as a kid that were large and round like an orange and wrapped in orange foil. I remember slamming that round orange chocolate on the table and it would break into segments just like an orange. The flavor... chocolate and orange of course!

I use this combination a lot. For example, my Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting and my Dark Chocolate Dipped Citrus Biscotti.

Today was no exception. A chocolate tart with orange liqueur and orange zest. Delicious.

Maple Walnut Fudge

Nothing says Christmas like fudge! And thanks to the Cookin' Canuck, her Nutella Fudge with Sea Salt has become a holiday staple and favorite.

But this year being our first year in Vancouver for Christmas, it was time to combine the old Christmas favorites with some new recipes. So, I decided to make a new fudge. After all, fudge is easy to make in batches and then enjoy all holiday season long, it's easy to transport, and great as a gift.

This fudge combines Canadian Maple Syrup with walnuts and white chocolate to make a delicious Christmas treat!

Maple Walnut Fudge

Makes 1 pan 9" by 13"

2 tablespoons butter

2/3 cup 2% Evaporated Milk

1 1/3 cups Sugar

1/4 tsp Salt

2 cups Mini Marshmallows

300 grams White Chocolate Buttons or Chips

1/2 cup Walnuts, chopped

1/4 cup Maple Syrup

50 Walnut Halves

Butter the bottom and sides of the pan and line with parchment paper. Set aside.

In a large saucepan over medium heat, combine the butter, evaporated milk, sugar and salt. Bring to a boil and cook, stirring constantly for about 5 minutes. Add the marshmallows and stir rapidly to melt the marshmallows. Remove from heat and stir in the white chocolate, chopped nuts and maple syrup.

Pour into prepared baking pan. Press the walnut halves into the top of the fudge in rows. Cover and refrigerate until the fudge is firm. Cut into squares.

Rocky Road Cookies

I saw this recipe on cooking.com the other day, and I just had to try it! Rocky Road cookies?? I mean, COME ON! All of the best stuff (chocolate, marshmallows and nuts) mixed together in a cookie? It just had to be good!

I did face a few challenges with the recipe and made a few changes. The biggest thing was that the "dough" was extremely sticky and liquidy. I actually doubled the amount of flour to combat this.

The other thing... don't overbake them! Even if you feel the cookies aren't quite done yet, pull them out anyway after a maximum of 14 minutes. They are supposed to be a little bit oozy.

I made this recipe a little healthier by using whole wheat flour, and cutting both the sugar and chocolate chips. Even with those changes, these cookies were still super sweet and rich, yet surprisingly light! I know it sounds strange that a cookie could be both rich and light, but it really was! It was the most amazing cookie.

They make a fantastic dessert... I would suggest turning them into a rocky road ice cream sandwich with a scoop of vanilla ice cream between 2 cookies! Yum!

Rocky Road Cookies

Adapted from Recipe for Rocky Road Whoppers at Cooking.com

Makes 12 large cookies

2/3 cup Whole Wheat Flour

1/2 tsp Baking Powder

1/8 tsp Salt

1 1/2 cups Semi Sweet Chocolate Chips

2 tbsp Unsalted Butter

1/3 cup Sugar

1 Large Egg

1 1/2 tbsp Brewed Espresso, cooled

1/2 tsp Vanilla Extract

1/2 cup Walnuts, chopped

60 (about 2/3 cup) Mini Marshmallows

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Stir flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into melted chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1/2 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 12-14 minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Chocolate Zucchini Walnut Bread

I am a savory person. Some people love sweets, but I love salt. So when it comes time for dessert, I usually prefer to have things that aren't too sugary sweet. I err on the side of fresh fruits and dark chocolate.

However, to appease those around me who thrive on more sweetness, I usually make some kind of "bread".... banana bread, carrot cake, or zucchini loaf. Somehow, these choices seem to satisfy both ends of the salty- sweet spectrum.  Plus as a bonus, they are full of fruit and veg.

And just in case there is any left over, no one will feel guilty snacking on the leftovers!

Chocolate Zucchini Walnut Bread

Makes 1 loaf

1/4 cup Butter

1/3 cup Sugar

2 Eggs

1/4 cup Unsweetened Apple Sauce

1/2 cup Buttermilk

1 cup Zucchini, shredded

1 1/4 cups Flour

1 cup Whole Wheat Flour

2 1/2 tsp Baking Powder

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/2 tsp Baking Soda

1/2 tsp Salt

Zest of 1/2 Lemon

1/3 cup Chopped Walnuts

1/3 cup Chocolate Chips

Preheat the oven to 350 degrees. Grease a loaf tin and set aside.

Cream together butter and sugar until light and fluffy. Then beat in the eggs.

Stir in the apple sauce, buttermilk and the zucchini.

Sift together the dry ingredients. Stir into wet ingredients until just combined. Stir in the walnuts and the chocolate chips.

Bake for about 45 minutes, or until done. Cool on a wire rack.

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

When it's raining outside, one great way to warm up your house is to bake. Somehow, it makes every trouble go away!

The cookies that I made today fit the bill to a tee. They are hearty, healthy, just sweet enough oatmeal cookies.

I made 24 larger cookies (about 3 inches round when baked), but you could make them whatever size is right for you. Don't be alarmed if the dough feels kind dry. Just use your hands to form the balls of dough and then press them gently with your hand. They will turn out just fine!

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

Makes 24 cookies

1/2 cup Butter, room temperature

1/3 cup Brown Sugar

1/3 cup White Sugar

1 Large Egg

1 tsp Vanilla

1 cup Whole Wheat Flour

1/2 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 cups Old Fashioned Rolled Oats

1 cup Raisins

2/3 cup Semi Sweet Chocolate Chips

Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment paper.

Cream together the butter and sugars. Beat in the egg and vanilla.

In a seperate bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Stir the flour mixture into the butter mixture until just combined. Then stir in the oats, raisins and chocolate chips.

Form the dough into 1.5 inch balls. Flatten onto a baking sheet. Bake for 13-15 minutes until golden.

Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting

It was my cousin's birthday today. So I made cupcakes. Delicious, decadent chocolate ones. In fact, it is my go to, one bowl chocolate cake recipe care of Ms. Martha Stewart. It still never fails me. I use it for cakes and cupcakes for ever occasion, and adjust the frosting based on the person, the occasion, or my mood.

In this case, these cupcakes were for a summer birthday so I wanted the frosting to be rich but fresh (is that possible??).

I decided to use cream cheese frosting, because my cousin loves it! In fact, last time I made Mini Carrot Cake Cupcakes with Cream Cheese Frosting, she devoured them!

But to add that freshness, what better than some orange? I mean, chocolate and orange?? A match made in heaven! And on a summer day, it was the perfect combo!

Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting

For the Cupcakes

(I used the One Bowl Chocolate Cake Recipe for these!)

2 1/2 cups all-purpose flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large whole eggs, plus 1 large YOLK

1 1/4 cups milk

1/2 cup plus 2 tbsp vegetable oil

1 1/4 tsp vanilla extract

1 1/4 cups warm water

Preheat the oven to 350F. Line your muffin pans with paper liners or spray your cake pans with cooking spray.

Sift together flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl.

Add the eggs and yolk, milk, oil, vanilla and water, and beat with an electric mixer on low speed until smooth and combined (about 3 minutes). Scrape down the sides of the bowl as needed.

Fill the prepared muffin tins with the chocolate cupcake batter until the cups are about 3/4 full. Bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Let cool on a wire rack.

For the Icing

1 cup Cream Cheese, room temperature

1/4 cup Butter, room temperature

1/2 tsp Vanilla

2 3/4 cup Icing Sugar

Zest of 2 large Oranges

Dark Chocolate Shavings for Garnish

Beat the butter, cream cheese and vanilla in a bowl until completely smooth. Add the icing sugar, half a cup at a time until the icing is smooth. Stir in the fresh orange zest. At this point, you can spread onto the cooled cupcakes or you can place in the fridge and cool for 1-2 hours and pipe the icing onto the cupcakes. Garnish with a sprinkle of dark chocolate shavings.

German Marble Cake and a BBQ Celebration!

Today was my husband's birthday celebration. Nothing dramatic... just a low key barbeque with family. But of course, food wise, nothing can be "low key." We needed to make a spread fit for celebration!

On the menu? Barbeqie pork ribs, thyme marinated chicken thighs, smokies, grilled vegetables, greek pasta salad, and some sangria to wash it all down.

Oh, and the cake. Decisions, decisions. Every year, my husband gets some kind of awesome cake. The most memorable had to be the "Turtle" cake, followed by the patriotic vanilla cake . This year, when I asked him what kind of cake he wanted, he said "A Marble Cake." At first, I was surprised, but then I remembered...

On my birthday last year, I was blessed by a German friend, Julia, who surprised me with a German marble cake for my birthday. My husband loved it so much, he ate about 3/4 of it. He ate it as it was, and then for breakfast, lunch, and every time in between until it was gone. And it left such a strong impression that when I asked him about his birthday cake, he didn't even hesitate before asking for this one.

I am not sure if I can ever replicate Julia's delicious cake, but here is my recipe, which complemented our barbeque celebration just perfectly!

German Marble Cake

Makes 1 cake

1 cup Butter, room temperature

1 cup Sugar

4 Large eggs, separated yolks and whites

1 cup Skim Milk

1 tsp Almond Extract

3 1/4 cups Flour

1 tbsp Baking Powder

1 pinch Salt

1/4 cup Cocoa Powder

3 tbsp Triple Sec

Icing Sugar for dusting

Preheat oven to 350 degrees. Grease a bundt or fluted pan (like an angel food cake pan)and set aside.

In a large bowl, cream together butter and sugar. Beat in the egg yolks, milk, and almond extract.

Sift together the flour, baking powder and salt. Stir into the butter and egg yolk mixture.

In a separate bowl, beat the egg whites until stiff. Fold them into the batter.

Move half of the batter into a separate bowl. Mix in the cocoa powder and triple sec.

Spoon the batter into the cake pan, alternating white and brown batter. Then swirl with a fork.

Bake for about 60 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with icing sugar before serving.

Crispy Rice & Chocolate Chip Cookies

Mmm... cookies! So quick to make, and a big batch put in the freezer provides homemade goodies for a long time to come!

These cookies are a little twist on regular chocolate chip cookies because they have rice krispies in them as well. I love the addition of the rice krispies because they add an additional texture component and almost lighten the cookies.

Crispy Rice & Chocolate Chip Cookies

Makes about 60 cookies

1 cup Butter

1 cup Brown Sugar

2/3 cup White Sugar

2 Eggs

2 tsp Vanilla

2 1/2 cups Flour

1 tsp Baking Soda

1 tsp Salt

2 cups Chocolate Chips

4 cups Rice Krispies

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugars. Beat in the eggs and vanilla. Sift in the flour, baking soda and salt and mix to incorporate. Fold in the chocolate chips and rice krispies.

Drop by spoonful onto the lined baking sheets and bake for 10-12 minutes. Cool on wire racks.