It was a day full of many sweet blessings as we shared our samples of chocolate treats made with vegetables and fruits (and eggs whites!) that we harvest in our garden. Egg white cookies, white chocolate blueberry bark, double chocolate zucchini nut cookies, pumpkin swirl brownies, sweet potato brownies, mint fudge, potato fudge, sweet potato brownies, strawberry/blueberry cupcakes, beet cupcakes, chocolate pecan toffee, apple chocolate cake, and the “cherry” on top was the chocolate dipped strawberries!
Many thanks to all the chocolate lovers that came out to support Christmas Cheer along with our bakers and chocolatiers for the Garden of Concord! One of the most asked about recipes was the Potato Fudge listed below with a few of the other favs to be shared shortly. Mark your calendar for the garden’s awakening on March 3 (and 10th!). It WILL be SWEET!
Potato Fudge (De-lish..thanks Jenn!)
3 squares unsweetened baking chocolate
4 Tbsp butter
1/3 cup mashed potatoes
1/8 tsp salt
1 tsp vanilla
1lb powdered sugar
Melt chocolate and butter together. Add potatoes, salt and vanilla. Add powdered sugar a little at a time. As it gets harder to incorporate sugar with a spoon, butter hands and knead in the rest of the sugar by hand. Continue kneading until smooth and glossy. Spread into 8x8 square pan and Cut into squares when cool or roll into balls. Top with a nut if you'd like.
Pumpkin Swirl Brownies (thanks Cat and Betty Crocker!)
Blueberry Bark
1 sleeve saltine crackers
1 cup butter
1/2 cup light brown sugar
12 oz white chocolate morsels
Dried blueberries (Trader Joe's has some great ones)
Preheat oven to 350. Place crackers in one layer on parchment-lined baking sheet (with sides). Melt butter and brown sugar in medium saucepan stirring for 3 minutes constantly. Pour butter-sugar mixture over the crackers, spreading evenly and then bake for 15 minutes. Remove from oven and sprinkle with white chocolate morsels. When they start to melt, spread evenly over entire layer of crackers. Sprinkle dried blueberries on top and re-spread chocolate a little bit to coat blueberries. Refrigerate 1 hour and then crack into pieces.
Chocolate Beet Cupcakes (Beets are the only vegetable that I truly dislike..but I LOVE these cupcakes! Thank you Shirley!)
Ingredients:
1 cup butter or margarine
1 ½ cups packed dark brown sugar
3 eggs
4 ounces semisweet chocolate
2 cups cooked beets, pureed (2 cans 15 oz each drained)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
Directions:
Preheat oven to375 degrees F. Soften butter. Cream together ¾ cup of the butter with the brown sugar in a large mixing bowl. Add eggs and mix well. Combine chocolate with remaining butter and melt in the microwave at15-second intervals. Allow to cool slightly and add to egg mixture. Add beets and vanilla and mix well. Combine remaining dry ingredients in a small bowl. Add to large bowl and mix well. Pour into paper lined cupcake pans and bake for 25 minutes or until a toothpick inserted near the center comes out clean. Dust with powdered sugar or top with your favorite frosting.
