Exciting: I made my very first buttery, flaky crust (just like they show in the magazines) pie crust from scratchy-scratch, even going to the lengths of bypassing the food processor and using a plain old FORK to mix the butter in (only took about 40 minutes). The result:
That was a week or so ago. Last night’s endeavor was this: Chocolate Zucchini Cake
, once again from In Praise of Leftovers
. She is SO good.
I was working my way through that list of wannabe recipes again, and this one was great. I wanted cookies, but knew that I had no self-control to keep those in the house, so… I went for cake. Only responsible thing to do, right? I brought a third of the sheet in to work this morning. Feedback from coworker was: “not as rich as regular chocolate cake” “lighter” “can’t taste the zucchini” hmm… an interesting experiment, and a pretty healthy one. Here in this photo is the point at which there was no return: had just dumped 2 cups of grated zucchini into all that chocolatey goodness. This is also proof that the zucchini was actually incorporated, for any who might doubt, due to its deliciousness.
But how could this dish HELP but be delicious? Topped as it is with dark chocolate (my alteration) chips and toasted walnuts (and a pinch of espresso powder, since the directions omit when to put it in, and I forgot until the end!- don’t let it happen to you!), I mean really. Finished product, with scavenger at work…
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