Thank You!

Just wanted to thank all of you who so faithfully follow this blog.

You are a gift from God and have the gift of encouragement.

These particular cupcakes in this photo were made from the Chocolate Zucchini recipe,

posted on this blog, using applesauce and olive oil for the oil.

Wish I could share a cupcake with each and every one of you.

For those of you who are gluten-free, I tried this recipe recently:

Flourless Chocolate Cake

In saucepan, combine: 

1 cup butter

10 oz semisweet or bittersweet chocolate

Heat until melted.

Cool.

In mixing bowl, combine: 

1 cup sugar

1/2 cup cocoa

1/4 t salt

Beat in:

6 eggs

1 t vanilla.

Incorporate cooled chocolate mixture in 3 portions.

Makes 22 cupcakes.

Bake at 350.

I substituted half the butter with unsweetened applesauce, 

adding the applesauce with the eggs.

I served with raspberry jam.

A substitute for blocks of chocolate is 

3 Tablespoons cocoa and 1 T oil for each block.

For this recipe you would need 2 cups of cocoa minus 2 Tablespoons

and 1/2 cup of oil plus 2 Tablespoons.  I used olive oil.

I heated the cocoa, olive oil and butter together.

Using cocoa/bittersweet cho, the recipe is not sweet.

The homemade raspberry jam was just enough sweetness.

Let me know if you would like the fondant recipe used to make the hearts in the photo.

May your day be filled with sweet surprises!