Zuchinni Chocolate Pero Cake

Okay little disclaimer...not the prettiest picture because my cake stuck in the pan.  Should have greased it better and also should have cooked slightly longer.  It was delicious though and everyone LOVED it.  If I make it again soon I will post another picture :) The icing also hadn't had time to harden up yet in the fridge.  

Cake

• 1/2 cup (8 tablespoons) butter
• 1/2 cup applesauce
• 1 3/4 cups sugar (or you can use 1 1/4 c. honey but I used sugar)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup yogurt
• 2 1/2 cups unbleached all purpose flour
• 3/4 cup Baking cocoa (or unprocessed cacao)
• 2 Tbsp Pero, optional but tasty
• 3 cups shredded zucchini (about one 10" zucchini)*
• 1/2 cup chocolate chips (I used the darkest I could find)
• 1/2 cup walnuts chopped
• *Why the range in weights? Zucchini's weight varies a lot, depending on its moisture. To avoid having to make a decision about weight, consider measuring zucchini by volume.

Icing

• 4 baking chocolate squares
• 1/4 c. butter

 Preheat the oven to 325°F. Lightly grease a 9" x 13" pan. ( I used a bundt cake pan but should have greased it better)

2) In a large mixing bowl, beat together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3) Beat in the eggs.

4) Stir in the yogurt alternately with the flour.

5) Add the cocoa and Pero powder, mixing until smooth.

6) Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.

7) Bake the cake for 50 to 65  minutes, until the top springs back lightly when touched, and it seems set. Depending on the zuchinni's moisture makes the cooking time vary a lot.  

8) To ice the cake: melt the chocolate squares and butter together.  Let cool until a smooth but not too runny consistency and pour over top.

Walnut-Stuffed Chicken Roulades

The whole family really liked this which is good because none of them really like mushrooms or spinach and they were hidden well ;) It is a bit work but fun to do. (inserted later) NOT A GOOD LEFT OVER MEAL!!!

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.

Martha Stewart Living, March 2010 
            

Yield Serves 6

Ingredients

• 10 thin, crisp whole-grain crackers, such as Kavli
• 1 1/4 cups chopped walnuts, toasted
• 2 teaspoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 shallots, finely chopped
• 3 ounces shiitake mushroom caps, chopped (3 cups)
• 1 tablespoon fresh thyme
• 2 ounces spinach, trimmed
• 1 tablespoon water
• 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.