Caramel Sauce - 2 really tasty and easy recipes.

Caramel Sauce Servings 8   Yields about 1 cup caramel sauce.

Ingredients

·       1 cup granulated sugar

·       1/3 cup water

·       2 tbsp butter

·       3/4 cup heavy cream

·       1 tsp vanilla extract optional

Instructions

1.             Add the sugar to a heavy bottomed saucepan, shake it so it lies in an even, flat layer.

2.    Add the water to fully moisten the sugar.  DO NOT STIR

3.    Cook over medium heat until the sugar dissolves and turns clear, a few minutes. DO NOT STIR

4.    Raise the heat to medium high, and cook until it turns amber colored*, about 10 minutes. DO NOT STIR

5.    Turn the heat off and immediately add the heavy cream.

6.    Add the butter and stir everything together until the caramel smooths out. If desired, add vanilla extract.

7.    Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.

8.    The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.

Notes

If you want to add salt to the caramel, stir in 1/2 tsp at the end along with the vanilla extract.

*If you have a thermometer, the temperature target window is between 338 and 350F. Above 350 and you'll start to smell (and later taste) a burned, bitter quality. Below 338, and you won't have proper color and caramelization.

Nutrition

Calories: 200kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 34mg | Potassium: 16mg | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 14mg

Easy Caramel Sauce (makes 1 cup):

·      1 cup brown sugar

·      1/2 cup half and half

·      4 Tablespoons butter

·      dash of salt

·      10Tablespoon vanilla

Directions:

Combine all ingredients except vanilla in a small, heavy-bottomed saucepan over medium-low heat. Stir slowly until caramel has thickened, 8-10 minutes, then add vanilla and stir until thickened again, 1 more minute. Remove from heat then let cool slightly. Can be done ahead of time - cool caramel sauce slightly then pour into a mason jar.

Chocolate Macaroon Cupcakes

Made these with Megan for my birthday - YUMMILICIOUS!!!!

• 
  
• Ingredients
• 2 egg whites
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 
  
• FILLING:
• 1 cup fat-free ricotta cheese
• 1/4 cup sugar
• 1 egg white
• 1/3 cup flaked coconut
• 1/2 teaspoon coconut or almond extract
• TOPPING:
• 2 teaspoons confectioners' sugar

Directions

• In a bowl, combine the egg whites, egg, applesauce and vanilla.
• Combine the flour, sugar, cocoa and baking soda; gradually add to
• egg white mixture alternately with buttermilk. Spoon half of the
• batter into 18 muffin cups coated with cooking spray.
• In another bowl, beat the ricotta cheese, sugar and egg white until
• smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the
• center of each muffin cup.
• Fill muffin cups two-thirds full with remaining batter. Bake at
• 350° for 28-33 minutes or until a toothpick inserted in cupcake
• comes out clean. Cool for 5 minutes before removing from pans to
• wire racks; cool completely. Dust with confectioners' sugar.                                              
• Yield: 1-1/2 dozen.

Pasta Primavera Soup with Parmesan Toast

1 Tb olive oil                                                               4 slices rustic bread such as ciabatta                   3 carrots, chopped                                                     2 Tb minced parsley, divided                                 1 small yellow onion, chopped                                   ¼ pound asparagus, trimmed and cut                     8 cups chicken or vegetable broth                                    diagonally into 1 “ pieces                               1 ½ tsp kosher salt                                                     1 c fresh or frozen peas                                      ¼  tsp pepper                                                              1 c grape tomatoes, halved                                  2 c small pasta, such as gemelli or penne                  1 ½ Tb lemon juice                                                 ¼ c Parmesan  

Preheat oven to 400

Heat oil in a large pot over medium heat.  Add carrots and onion and cook for 5 minutes.  Add broth, salt, and pepper.  Bring to a boil, stir in pasta and simmer until al dente, 8-10 minutes.

Meanwhile, lay bread on baking sheet and spinkle with Parmesan.  Bake until golden brown, 6-8 minutes.  Sprinkle with ½ Tb parsley.

Add asparagus to soup and cook for 2 minutes.  Stir in peas and cook 1 minute more.  Remove from heat, then stir in tomatoes, lemon juice, remaining 1 ½ Tb parsley and salt to taste.  Ladle into bowls and garnish with Parmesan toast.

This soup has a great flavor!  The second time I made this I added chicken and we thought it was even better than before.  

Chicken Parmisan

This is adapted from Cheryl's FABULOUS recipe because I couldn't find it yesterday...  :)

6 boneless skinless chicken breasts
12 boneless skinless chicken thighs
2 eggs
2 Tb water
2 c Italian bread crumbs
4 Tb grated parmesan
Oil
2 c spaghetti sauce
2 c mozzarella cheese

Spray or grease 2 large baking pans (I used sheet cake pans.) Preheat oven to 375.

Remove excess fat from chicken; cut breasts in half; flatten pieces to about 1/2 inch.

Beat eggs w/ fork in a small bowl; add water and mix well.

Mix breadcrumbs and parmesan together (I used a blender to make the parmesan more like the bread-crumbs.)  Place on large plate or bowl.

Dip a piece of chicken in egg mixture, allowing excess to drip back into bowl.  Coat each piece w/ breadcrumb mixture.

Warm a large pan on the stove to medium high heat; coat the bottom w/ some oil.  Place pieces of chicken in hot oil to brown on each side.  Place pieces on large baking pan, not touching other pieces. Repeat with all the chicken pieces.

Spoon spaghetti sauce on top of each piece of chicken to cover most of the top without dripping down.

Bake for 20 minutes; remove from oven and sprinkle mozzarella on each piece.  Return to oven for 10 -15 minutes.

ENJOY!

Dita’s Devilishly Delightful Chocolate Cream Cheese Cake

Chocolate Layers:

1 box devils food cake

1 box instant chocolate pudding

3 eggs

½ c oil

34 c water

1 C sour cream

1 can chocolate frosting

Cheesecake Layer:

8 oz cream cheese

1 C sugar

1 egg

Preheat oven to 350.  Mix ingredients for chocolate layer until smooth.  Spread half in bottom of 9x13 pan.  Mix cheesecake layer util smooth and spread on top of chocolate.  Spread remaining chocolate on top and bake 40 min.  Cool and frost.

Perfect Gravy

The secret to great gravy is the juice left in the pan after roasting.  After removing the meat, carefully pour the juices, including any burnt or crusty pieces,  into a heatproof bowl or measuring cup.  The caramelized (burnt or crusty) bits are the real source of the roasted flavor.  You can get even more by deglazing the pan.  To deglaze, pour 1 c water into the pan over medium high heat.  Stir constantly, scraping as much as you can from the pan, until the liquid is reduced by at least half.

By this time, the juices you poured out of the pan should have separated with the oil on top and the juices on the bottom.  Measure 1/3 c oil into a large saucepan over medium heat.  Discard the rest of the fat, saving the juices.  (You'll need about 3 c. total juice, including from your deglazing.)  Whisk about 3 Tb flour into the fat and cook, stirring constantly for 2-3 minutes, trying to no lumps.  Cook another minute or so.

Add the juices slowly, stirring constantly, including in the edges of the pan, until it thickens, usually 5-10 minutes.  Salt and pepper to taste.

Ginger Snaps (Frances Ketcheson's famous recipe)

Gary sent this at my request.

Ingredients
3/4 c. Crisco (butter)
1 c. sugar
1 c. brown sugar
1 c. molasses
1/2 c. cold water
3 tsp soda
5 c. flour
2 tsp ground ginger
1/8 tsp salt


Cream shortening and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with the sugar mixture, alternating with water. Roll into balls and place on baking sheet. Bake @ 350 for 15 min.

Killer Chicken Thigh Marinade

I made this sometime this summer and took it to Blake and Cheryl's, whom I consider BBQ experts. They thought it was worth sharing so here it is:

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Victor

Serves: 9

Ingredients

• 9 bone-in, skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic, minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)

Instructions

1. Mix all ingredients for marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
2. Preheat oven to 450 degrees F.
3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.

Whitaker's BBQ Salmon

We ate this at Meg and Weston's about a month ago and it was the best salmon I've ever tasted.  Like candy.  SERIOUSLY!  Try it and see:

3 Tb butter, melted
1/2 tsp mustard
1 1/2 tsp Worcestershire sauce
1 Tb lemon juice
1/2 tsp salt

Heat grill to as hot as it will go (about 20 minutes.) Pour marinade over 2# salmon fillet.  Turn grill to low.  Place fillet on grill and cook 5-10 minutes until done.  To test, pick open center with a fork.  The meat shouldn't look too dry or too liquid - the liquid should just about be setting up.

Simple Biryani

Apparently, this is an Indian dish.  I got it from a cookbook called The Feed Zone.  It's a book of recipes used by chefs who cook for teams in races like the Tour de France and the last few recipes I posted are also from there.  I figured I probably ought to give credit somewhere.

This is a bit of a different flavor for our family, so it didn't go over well with the kids, but Blake and I both like Indian food and loved it.  Too bad I don't love making separate meals for each member of my family like a short order cook.

2 C rice (I don't recommend brown rice since it doesn't absorb flavors as well, in my opinion)
3 1/2 C water
2 T light olive oil
2 C chopped vegetables (carrots, broccoli, yellow squash, zucchini, etc.)
1 onion, sliced into strips
1/4 C cashews or peanuts
1/4 C raisins (initially, I wasn't going to add this because I thought, "Ew.  Gross."  But, then I did.  And it was surprisingly tasty.)
1 T curry powder (more if you like)

Optional Add-Ins (I didn't do any because I knew this was already a stretch for my family's taste buds, but I totally would have done ginger and cilantro if it was just for me):

Fresh ginger
Cilantro
Diced cooked potatoes
Chicken
Garbanzo beans

Combine rice and water in a rice cooker, or cook over stove
While the rice is cooking, in a large deep pan, bring oil to medium-high heat.  Add the other ingredients; saute until raisins are plump and curry powder is fully incorporated (I waited on the cashews because I was worried they'd lose their crunch), about 3-5 minutes.
Add rice, stir and cook until everything is evenly distributed and the color is uniform, about 8-10 minutes.  Add salt to taste.

Super Simple Granola

This came together so quickly and didn't need to bake as long as other granolas I've made, so I am completely sold.  Plus, I'm always looking for ways to use up overripe bananas.  I had never managed to locate unsweetened shredded coconut before, but I finally found it in the bulk foods section at Smith's.  That stuff is amazing!  So many billion times better than it's sweetened version!  Get it!  Use it!  Love it!

4 C old fashioned oats

1/2 C brown sugar (I did closer to 1/3 C and it still was plenty sweet, and I will probably try honey next time)

1 C unsweetened shredded coconut

1/2 C maple syrup or agave nectar

1/4 C apple juice

1 ripe banana

Optional Add-Ins (up to 1/2 C each):

Slivered almonds (do us all a favor and toast them first if you're gonna use 'em)

Chopped cashews

Pine nuts (again, please toast these)

Golden raisins (I used the black kind and we did just fine)

Dried goji berries (I don't see why you couldn't use any sort of dried berry, really)

Currants

Heat oven to 300 degrees.

In a large bowl, combine oats, brown sugar, and coconut.  In a blender combine maple syrup, apple juice, and banana (if you're using honey, add it here).  Process until smooth.

Pour the contents of the blender into the bowl and stir.  Add a splash of apple juice if the mixture seems too dry.  Spread mixture evenly onto a cookie sheet lined with parchment or waxed paper.  Bake 45 minutes (I took mine out and stirred it about halfway through).

Add any combo of the optional ingredients, if you want.  Stir mixture and bake an additional 10-15 minutes, or until it's as brown as you like it.

Cool completely.

Try to not eat it all off the pan so you can have some for breakfast in the morning.  You may have to swat away all of the other snitchy hands in your family to accomplish this.

Allen's Rice Cakes

I told my kids we were having rice cakes for dinner and they were super confused and very concerned that they would never get full.  I somehow temporarily forgot about the rice cakes made by companies like Quaker and I was super confused about why they were super confused and told them that if they ate enough, they would get full.

The rice cakes are called that because they can be pressed into a pan, cut, individually wrapped, and made portable.  They are not dry, nor do they resemble cardboard in any manner.  In fact, my entire family loved and devoured this.  THAT. NEVER. HAPPENS.

I made this the night before last Saturday's sprint triathlon and then took 2nd place, so I think they are a pretty good pre-race meal.

2 C uncooked calrose or other medium-grain "sticky" rice*

3 C water
8 oz bacon, chopped
4 eggs
2 T liquid amino acids or soy sauce (we have a seriously picky child when it comes to sauces, so I only added one T of soy sauce and I will probably do it that way every time because I really liked it).

Optional Toppings:
Brown sugar (this was probably what convinced my kids to try it, but I tried a bite with it and didn't really like it)
Salt
Grated Parmesan

Combine rice and water in a rice cooker, or cook over stove according to directions or however you like to cook your rice.  While rice is cooking, fry the chopped bacon in a pan.  When crispy, drain off fat and soak up the excess with paper towels, but don't thoroughly clean the pan.  Beat the eggs in a small bowl, then scramble in the pan.

In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs.  Add amino acids or soy sauce.

Then you can either press into an 8- or 9-inch pan (if you're doing this and want brown sugar, mix the brown sugar in first) to about 1 1/2-inch thickness, or keep it in the pot.  Top with whatever you want (I thought the Parmesan was so delicious!) to taste and ENJOY!


*Sticky rice is imperative if you want to make them into bars.  We used calrose, so that is all I can vouch for, but if you want to use brown rice and just eat it out of a bowl, you should be fine.

Best Pancake Recipe

Okay, there are so many different variations on pancakes, I don't actually stand by that claim even those these pancakes are really yummy and really simple.  But if you google that, the following is the recipe that comes up (with a few tweaks from me, including tripling it because we have only made it when we've had company).  And since some of that company (ahem, Belky) requested the recipe, here it is:

4 C flour
2 C wheat flour
1/3 C sugar
3 tsp. salt
6 T baking powder
6 eggs, beaten
3/4 C butter
5 1/4 C milk

Mix the dry items.  Combine eggs, butter, and milk, then slowly pour into the flour mixture.  Let this sit for at least 10 minutes.

Cook as you would a normal pancake.

Enjoy!

Fruit Pizza Like Never Before

For those of you not blessed enough to be here for our Father's Day/Baby Girl's 3rd Birthday Bash, you seriously missed out on some good treats.

If you think I'm tooting my own horn too loudly, don't.  I copied the recipe from this blog, almost to a T.  With just a tiny (but I think excellently yummy) tweak.

And lest you think I'm overdoing it with the praise for this recipe, Blake has requested the same fresh peach pie for his birthday dessert every single year since I began dating it (and even before that, but it was his mom who made it back then).  He has now requested that I switch it up and make this instead.  That is huge, friends.

In case you're too lazy to click the link, here is the recipe:

Sugar Cookie Crust*

1/2 C unsalted butter
3/4 C sugar
1 large egg, at room temperature
1 1/2 C flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cornstarch

Cream butter for one minute in a large bowl or stand mixer, then add sugar on medium speed and beat until fluffy and light in color.  Beat in egg and vanilla.  Scrape sides as needed.

In separate medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.  Once completely combined, cover the dough tightly and chill in the fridge for at least 30 minutes (mine wasn't very firm by this time, so I left it for about 1 hour) and up to one day.  Without chilling, the dough may spread over the sides of the pan in the oven.

Preheat oven to 350.  Grease a 12-inch pizza pan, or line a baking stone with parchment paper.  Remove chilled dough and press onto the pan in an even flat circle.  Bake for 15-20 minutes, or until the edges are very lightly browned.  Over-baking will make a hard crust.  Allow crust to cool completely before decorating.

*You might be thinking you already have a yummy sugar cookie recipe.  You probably do.  But, it's not like this one.  The cornstarch makes it deliciously chewy and perfectly suited as a crust.  YOU MUST use this cookie recipe when you make this fruit pizza!!!!

Topping

8 oz cream cheese, softened to room temperature
1/4 C. unsalted butter, softened to room temperature
2 C. powdered sugar
1-2 T milk
1 tsp. vanilla
Assorted fruit

In a medium bowl, using a handheld mixer or a stand mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.  Add the powdered sugar and 1 T milk.  Beat for 2 minutes.  Add the vanilla and 1 more T milk, if needed.  Here's where I got crazy--I added in 4-5 drops of Wild Orange essential oil.  It was really subtle, but amazing.  Beat for 1 minute.
Spread over the cooled sugar cookie crust and decorate with fruit.

It's really helpful to have your sister there to help with the fruit decorating.  She has excellent ideas on how to make it beautiful, is fun to talk to, and really reduces the time when you're making three of these at once.

Korean Beef-wrapped Asparagus

When I posted this photo on Facebook, it caught a few eyes.  And taste buds.  This recipe is from the book Against All Grains, it's a paleo diet cookbook, so feel free to substitute "normal" ingredients for the ones that are different, if you don't have them on hand.

1 lb. lean flank steak
3 T coconut aminos (or soy sauce)
1 T unsweetened pineapple juice
1 T sesame oil
1 clove garlic, minced
2 tsp. honey
1 1/2 tsp. fish sauce (or Worcestershire sauce)
1/2 tsp. freshly grated ginger
1/8 tsp. dried red pepper
1 tsp. extra-virgin olive oil
25 stalks asparagus, trimmed
1/4 tsp. sea salt
1/8 tsp. fresh cracked black pepper
1/2 tsp. sesame seeds

Place the steak in the freezer for 45 minutes to make it easier to slice (do not skip this step!).

Meanwhile, make the marinade.  Place the coconut amino, pineapple juice, sesame oil, garlic, honey fish sauce, ginger, and red pepper flakes in a bowl.  Mix well, and set aside.

Remove the steak from the freezer, then cut across the grain into very thin strips, about 1/8-inch thick.

Place the steak in a dish, pour the marinade over it, and refrigerate for up to 2 hours.

Preheat a grill to medium-high heat.

Rub the olive oil over the asparagus and wrap each stalk with a strip of beef.

Sprinkle with salt, pepper, and sesame seeds.  Grill the beef-wrapped asparagus for about 6 minutes, turning occasionally to ensure even cooking.

I ended up grilling mine on my George Foreman because I have really crappy knives and wasn't able to slice my beef thin enough, therefore was not confident the beef would stay wrapped around the asparagus.  It worked out completely fine, but I do think it would have tasted even yummier grilled on a grill.

Sweet Potato & Quinoa Chili

I made this tonight and it got rave reviews from the grown ups and mixed reviews from the kids.  I totally plan on making it again though, because I loved it.

1 T olive oil

1 onion, diced

5-6 cloves of garlic, minced

1 can tomato paste

1 1/2 T chili powder

1 T cumin

1 tsp. dried oregano

dash garlic powder

dash onion powder

salt, to taste

1 can fire roasted tomatoes

1 can black beans

1 can kidney beans

4 C. broth or water

1 large sweet potato, chopped into 1/2 inch cubes

1 C. uncooked quinoa

In large pot, heat oil.  Saute onions until starting to brown.  Add garlic and cook for about 1 minute.  Next add tomato paste, chili powder, cumin, oregano, garlic powder, and onion powder.  Cook for 2 minutes, stirring constantly.  Add tomatoes, beans, broth, and sweet potatoes.  Stir to combine, then add quinoa.  Bring to a boil, reduce heat, cover with the lid slightly off, then cook for 40 minutes, or until the quinoa is cooked and the sweet potatoes are as soft as you like them.  Add salt to taste and feel free to add more water if it's too thick.

I got this from this website.  As I said, we really liked it, but I did add at least a cup of extra water and I cooked it longer because the sweet potatoes weren't as soft as I wanted them.

Cherry Coconut Bars

• This is one of Dad's favorite Christmas goodies that his mom used to make.

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons confectioners' sugar
• 1/2 cup cold butter, cubed
• FILLING:
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts
• 1/2 cup quartered maraschino cherries
• 1/2 cup flaked coconut

Directions

• Combine flour and confectioners' sugar in a small bowl; cut in butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. 
• For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Read more: http://www.tasteofhome.com/recipes/cherry-coconut-bars/print#ixzz3MfAqMFlU

Kolach Dough from Dad's Aunt Emily

1 c evaporated milk
1 1/2 c warm milk
6 Tb shortening
1/2 c sugar
2 eggs
2 pkg yeast dissolved in warm water
1 Tb salt
5 1/2 c flour or more

I have this a copy of this recipe in your dad's Aunt Emily's handwriting.  Kathy added the following:

Kolache dough needs 7 cups of flour.
Let dough rise for 70 minutes. Cut into circles, let rise about 5-10 min, cook at 400 F for 18 min.

I don't know if any of you remember eating these; Aunt Emily put a prune filling in some and I can't remember what else she used.  They are quite tasty.  The circles are maybe 2 inches in diameter.

Enjoy and feel your roots!

Banana Blueberry Flax Muffins

Healthy and yummy!

1 3/4 C whole wheat flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
2/3 C. brown sugar
1/4 C. ground flaxseeds
3/4 C. wheat bran
1 C. mashed over-ripe bananas (2 large)
1 C unsweetened almond (or other) milk + 1 T lemon juice
2 tsp. vanilla
1/4 C oil (I used coconut)
1 C blueberries, frozen or fresh

Mix first 5 ingredients in a bowl.  In another bowl thoroughly blend eggs and brown sugar.  Add in flax, wheat bran, bananas, milk, vanilla, and oil.  Blend again.  Mix in dry ingredients, just until combined.  Fold in berries.  Bake at 400 for 20 minutes.

Whole Wheat Chocolate Zucchini Muffins

• 1/2 cup butter
• 1/2 cup oil
• 1  1/2 cups white sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour ( I used whole wheat pastry flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsweetened cocoa powder
• 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small.  ( I did not really measure this. I used 1 med zuch.)
• 1/2 cup semisweet chocolate chips

Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.

Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla.  Blend well. In a separate bowl, mixdry ingredients together. Mix dry ingredients into the butter mixture well. Add grated zucchini, and mix well. Stir in chocolate chips. Scoop into muffin pan lined with paper liners or greased well. Bake at 325 degrees F  oven for 18-20 minutes.  Makes 24 muffins.

*I made these last year and they were so rich and moist that I made them again this year.  **WARNING:  They are more like a dessert than a muffin.