I wanted to make a special dessert while we were camping. I had seen this recipe on Echoes of Laughter for a dessert roll up and thought it looked yummy. I had planned to get some strawberries, but when we got sour cherries in our box this week, I decided to use them instead. I also used chocolate hazelnut spread, hazelnuts, and dark chocolate chunks. I cooked them for about 10 minutes. They were amazing!
Skarsgard Farms, the local organic farm that supplies our harvest boxes, has been sending plenty of zucchini this month. When I searched for a way to use them, several recipes for chocolate zucchini bread came up. I’ve been trying chipotle chili powder in different chocolate recipes, some with more success than others.
This is one of the successful attempts. The original recipe came from Eating Well. The original recipe is delicious, my chipotle version adds a little kick.
So, I decided to enter a pie contest sponsored by Tidy Mom. First prize is a new range. Ours isn’t dying (yet), but the convection oven is appealing. I used two different inspiration recipes in creating this pie. Since I am really bad at rolling pie crust, I tried a no-roll crust recipe from allrecipes.com and substituted whole wheat flour. I also substituted whole wheat flour into Cooks.com’s crumb topping recipe. There is no sugar in the filling, just a little in the crumb topping. It tastes really good! If I didn’t already have pumpkin, I might try this for Thanksgiving!
Combine 1½ cup whole wheat flour, salt, canola oil, and ice water. Press into deep dish pie pan. Set aside.
Combine remaining whole wheat flour, sugar, and 1 teaspoon cinnamon. Cut in butter with pastry blender (or 2 forks), until topping is crumbly. Set aside.
Combine nectarines, remaining cinnamon, nutmeg, allspice, and pecans. Pour into prepared crust. Sprinkle with crumb topping. Bake until topping is golden, about an hour. (Watch the crust; I had to cover the edges after about 20 minutes.)
Our niece and her husband visited us last weekend to attend the Balloon Fiesta. Over the summer, she brought us a gigantic zucchini. I didn’t have time to cook it at the time, so I grated and froze it. I decided to use some of it for a dessert. I can always feel comfortable trying recipes out on them! Everyone thought this zucchini cake was, “So good!” so I am sharing this even though we didn’t get zucchini in our box this week. The base recipe I used for the cake came from allrecipes.com,with the addition of some dried cranberries.
Preheat oven to 325 degrees. Grease and flour a 9 X 9 pan.
Combine flour, salt, baking soda, baking powder and cinnamon, set aside. I large mixing bowl, beat egg, oil, sugar, and vanilla. Add dry ingredients, beat well. Add zucchini, walnuts, and cranberries, stir to combine.
Pour mixture into prepared pan. Bake until golden brown, about 30 minutes. Cool completely.
Combine remaining ingredients. Beat until fluffy. Spread over cooled cake. Cut into squares.
We got apricots in our box two weeks in a row. A LOT of apricots. Since we are not big apricot eaters, I decided to make a pie to serve for dessert. I found this recipe for Apricot Pie with Coconut Crumble from Martha Stewart, but wanted to use an oatmeal crumble. I also decreased the amount of sugar. Our company gave this a thumbs up; and I hope you will, too.