For the Craque:
2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
3-4 cups powdered sugar
8 cups crispy cereal (such as Chex)
4 tablespoons melted butter
2 tsp salt
On medium heat, melt butter in a large pot. Add chocolate chips and mix until melted. Stir in peanut butter and salt. Turn off heat and gently stir in cereal. In a large plastic bag, pour in first half of the powdered sugar then half of the chocolate mixture. Shake well to coat. Pour into large serving bowl. Repeat with the other half of the ingredients.
Seriously, be careful. You won’t stop eating it.
For the bread:
1 1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 ounces crushed pineapple, drained
2 cups coarsely grated zucchini
1/2 cup olive oil
1 teaspoon vanilla
1/3 cup water
1/2 cup raisins
1/2 cup crushed walnuts
Preheat oven to 350°F. In a large bowl, combine all dry ingredients. Create a ditch in the center of the bowl, like a volcano, and set aside.
In a medium bowl, stir together oil, eggs, water, and vanilla. A third at a time, pour the mixture into dry ingredients, stirring after each addition. Add the raisins and walnuts, blend gently.
Grease a 9-inch loaf pan. Bake for ~40 minutes, or until a fork inserted into the center comes out clean. Cool in pan for 10 minutes, then turn onto wire racks to cool completely. Devour.
Waking up on a sunday morning in a small apartment in the middle of New York City with seven twenty year olds can make for some pretty interesting morning conversation. This particular sunday we came together at our teeny tiny table for a wonderful pancake breakfast. Coupled with some homemade maple syrup from upstate NY, this meal was a wonderful way to start the day. A big thanks to our good friend Shakira for the recipe!
2 tablespoons butter
1/4 cup chocolate chips
My first recipe ever! This one comes to you from my mom in Boston. She came across it years ago and had yet to make it until this weekend. The cake is moist and dense, and the cream cheese frosting melds perfectly with the nuttiness of the coconut. Pour a tall glass of milk, throw on a faux-fur coat, and savour the experience that is this wonderful creation!
1 cup buttermilk
8-ounce package cream cheese, at room temperature
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
While the cakes are baking, prepare the frosting. Using an electric mixer, beat the cream cheese and butter together until mixed. add the cream of coconut, the vanilla extract, and the powdered sugar. Mix until frosting comes together.
The original recipe from Epicurious can be found here