Chocolate zucchini cupcakes & chocolate bacon frosting

GEDSC DIGITAL CAMERAToday we got a taste of spring sunshine and I was really in the mood for a picnic. Sadly it was still too cold to actually sit outside so my daughters and I had an indoor tea party with all of their little Russian dolls and these yummy chocolate zucchini cupcakes.

The best part of zucchini cupcakes  ( besides being delicious) is of course getting a little extra veggies in the kiddos diet without a fuss. Luckily my kids love veggies but even they can be stubborn about eating sometimes.  These are lightly sweet and oh so yummy and the frosting has a hint of salty bacon in it making them a little extra special.

What you need

Cupcakes

  • 1 medium-large zucchini
  • 1/2 c coconut oil
  • 1/2 c honey
  • 1 cup whole wheat flour
  • 1/2 c cocoa powder
  • 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • pinch of salt

Frosting

 

  • 4 tbsp coconut oil
  • 4 tbsp honey
  • 1 heaping tablespoon of bacon grease ( you can use chopped cooked bacon for ‘sprinkles’!)
  • 4 tablespoons cocoa powder
  • 1 tbsp corn starch
  • A few drops of water as needed

 

How to make it

Cupcakes

  • Preheat oven to 350
  • in one bowl mix flour, cocoa powder,  baking powder & soda and salt together and set aside
  • Grate zucchini finely
  • in a bowl mix zucchini, eggs and honey
  • Melt coconut oil
  • Add coconut oil to dry ingredients and mix well
  • add zucchini mixture to flour mixture and mix well
  • add batter to a greased muffin tin
  • reduce oven to 300 and bake for 15 minutes or until done

Frosting

 

  • In a kitchen aid or in a bowl with a mixer whisk together cocoa powder and corn starch until fully blended
  • add coconut oil and honey slowly and whisk in
  • whisk in bacon grease
  • add a few drops of water if needed until consistency is like frosting
  • Place in the fridge for at least 15 minutes
  • (coconut oil may clump together once cooled, just whisk again to blend or not if you don’t care )

 

 

 

Get Fresh recipes: raw peach tart & pâté rolls

Yesterday I had the great pleasure of participating in the annual ‘Get Fresh’ event at our local Oasis community garden. The ‘Get Fresh’ event is a local cook off sponsored by Ogden’s Junior League and helps raise awareness about eating healthy and raises money for the Junior Leagues projects including a new pavilion that is being built at the garden where they can host healthy cooking classes.

It was so much fun at last year’s event, eating all the amazing foods,  so when I got an invite to be a guest chef I could barely contain my joy. The  coolest thing about this cook off is that it isn’t a cook off at all, all the foods are raw! The Junior league makes a trip to our local farms and farmer’s market and gathers the freshest foods to display on a huge table.  The chefs can all bring 3 secret ingredients and  then at 3 pm sharp they  gather up as much fresh local goods as they can to prepare some creative raw foods.

Raw foods usually take hours to prepare and sometimes overnight with sprouting or freezing but during this raw foods (un)cook off we only had 1 hour! It was so much fun seeing what all the chefs prepared and I can not wait to get their recipes for everything from watermelon gazpacho to jicama pizza!  As for me, I made raw tart bites and pâté  rolls and as requested I am sharing my recipe with all of you!

Raw peach tart bites (makes 1 pie or 2 dozen pie bites)

What you need

  • 2 cups of flax seeds
  • 1 cup of almonds
  • 1/4 c chia seeds
  • 3 cups of dates (pitted)
  • 4 large peaches
  • water

How to make it

  • put flax, almonds and dates in a blender  a handful at a time and pulse
  • add a tablespoon or 2 of water to help it blend
  • add to a bowl and add chia seeds
  • mix together and let sit while chia absorbs the moisture ( about 30 minutes for full effect)
  • to make a whole tart line a tart pan  in plastic or oil with coconut oil
  • press crust into pie dish firmly
  • slice peaches and arrange on tart, put in freezer for 1 hour before slicing
  • for tart bites grab a tablespoon of crust and roll into a ball squeeze to firm it up
  • slice peaches into cubes
  • press your thumb into ball and but the peach cube into it, yum!

Zucchini Pâté  rolls (makes up to 50)

What you need

  • toothpicks
  • cherry tomatoes
  • several large zucchini
  • 2 bell peppers (red)
  • 4 cups of sunflower seeds
  • 1 bunch of basil
  • 1/4 c olive oil
  • 1/2 white onion
  • 2 cloves of garlic
  • sea salt to taste

How to make it

  • Chop bell peppers and onion
  • Add bell pepper, onion, garlic, basil and olive oil to blender and pulse
  • add sunflower seeds a handful at a time
  • add sea salt to taste
  • using a veggie peeler slice zucchini into thin strips (do not use the center where the seeds are but sale that part for stews or stock  or your chickens!)
  • Add a teaspoon of pâté  to the zucchini strip and roll up
  • use a toothpick to stabilize it and garnish with a cherry tomato

zucchini fries & old bay aioli

zucchini fries & aioloI have been craving fish & chips, not just craving either I have been dreaming about it.  I didn’t want to use my pricey salmon on a deep fried dish and really I just couldn’t handle the grease either. My tummy has been a lot more sensitive since cutting out overly processed foods and I knew if I ate anything deep fried I would be sick for days.

My daughter suggested just making fries for lunch but I was saving the potatoes for my annual St.Patrick’s day calconnan dinner. Finally we both agreed that zucchini fries sounded like the best thing ever and if I made an old bay dip , it might just satisfy my fish & chips craving.

Not only  did this recipe satisfy my east coast food craving   but it was surprisingly like fish & chips, I mean it even kind of tastes like fish because of the old bay! This was so yummy and easy to make and the kiddo had a lot of fun helping and getting her hands messy. Next time I am making it for dinner so I can have a pint of beer too, I think then my craving will be truly satisfied.

What you need

  • 3 C panko
  • old bay
  • 4 eggs
  • 1/4 c flour
  • 2 zucchini
  • 1 lemon
  • 1 tsp mustard
  • 1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed

How to make it

Aioli

  • with a hand blender or in an electric mixer put 2 egg yolks and a tsp of mustard
  • turn on mixer and whip up eggs for a few seconds
  • slowly and the juice of half of your lemon
  • slowly add the oil mixture until the aioli thickens
  • put it into a bowl and mix  in 1 tbsp old bay with a spoon
  • put into the fridge to cool until the fries are done

Zucchini fries

  • cut zucchini into wedges
  • put wedges into a bag with the flour  and a and let the kiddo shake it up until the zucchini is coated
  • in a bowl whisk together 2 eggs
  • in another bowl add panko & a bit of salt
  • dip the zucchini  one by one into the egg then into the bowl of panko and coat
  • put on a lightly oiled pan
  • sprinkle the zucchini fries with old bay
  • cook at 350 for about 20 minutes until the panko is crisp on the edges and a fork goes through the zucchini smoothly

Squeeze some lemon on the fries and serve!