It’s Not a Brownie…or a Blondie…it’s…a…Lemonie?

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Seriously, I don’t know what to call these.  But I wanted to tell you about them because they’re yummy and SO easy and I would have eaten a whole pan myself but fortunately I sent some off to school with the kids.

Anyway, they need a name.

Here’s why….

Ricotta Coffee Cake with a Chocolate, Lemon, and Double Ginger Filling

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I made this yesterday for Easter brunch at my cousin’s house. 

I’d been asked to make this coffee cake, but I didn’t have pears or pecans, and I felt rebellious, so I decided to make something different.  But still a coffee cake.

I sort of made it up as I went along.  I started with a recipe for an apple cake using ricotta cheese that I found online, and then I changed a bunch of things and ended up with this.

Fortunately I took notes.

FFwD – Michel Rostang’s Double Chocolate Mousse Cake

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One of the nicest things, so far, about cooking my way through Dorie’s Around My French Table with the wonderful French Fridays with Dorie gang is that I usually have all or most of the ingredients already on hand.  It’s so nice!  Take this double chocolate mousse cake.  I didn’t need to get anything for it.  The ingredient list is very short – chocolate, eggs, sugar, coffee, butter, salt.  That’s IT.

And it’s a good thing, because I made this, along with last week’s gnocchi, last Wednesday, which was A Day Of Much Snow in these parts, and no one was going anywhere.

Brrrrrownies with Natalie

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The last time Natalie was here (not this most recent time, but the time before that), she’d found a few recipes she wanted to try, but either we didn’t have enough time or I didn’t have all the right ingredients.

Anyway, when plans were in the works to have a weekend of baking recently, Natalie asked if we could make brownies.

So we did.

Chocolate Coconut Almond Biscotti

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Bill had asked me to make some biscotti for a colleague (long story), so I did that earlier in the week.  Bill had requested almond biscotti with white chocolate chips, so I made that, it came out fine, etc.

But I'm not really a huge fan of white chocolate, though I used it and liked it in the Lemon Biscotti with Candied Ginger and White Chocolate Chips that I made a while back.  

I wanted real chocolate.  Dark chocolate.

TWD – Chockablock Cookies

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This week's TWD monster cookie recipe was chosen by Mary of Popsicles and Sandy Feet, and you can find it on page 86 of Dorie's Baking:  From My Home to Yours.  You know, every now and then I feel like I should just bow out gracefully from the Tuesdays with Dorie gang, citing my lack of regular posting.  I don't think I've done more than 2 recipes per month in ages.  Lots of reasons, lots of excuses, good days, bad days, and so on.  But then I bake something and participate and feel a part of a community and I think okay, I can do this.  I really don't want to quit.

Especially when we get to bake fabulous cookies like these.

Chocolate Zucchini Bread

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Something had to be done.  We've been picking zucchini on a daily basis now, and so far we've been using everything in savory dishes…grilled zucchini, for example.  But there's only so many times a week (or a day) we want to eat it after a while, so I said I'd make zucchini bread to use up some of the excess.