CHOCOLATE INDULGENCE: Guest post by Nancy J. Cohen

Nancy J. Cohen: 
Chocolate Indulgence

In my Bad Hair Day mystery series, amateur sleuth Marla Vail’s best friend, Tally, is a chocoholic. You’ll find scenes in a chocolate shop in Hair Brained and Trimmed to Death. I based this place on a visit to World of Chocolate in Orlando, where I was impressed by the artisan methods of production and the chocolate sculptures.

In my stories, we learn more about chocolate. This food counters the taint of murder in a mystery. When you’re in a bad mood, do you tend to pop a piece of chocolate into your mouth? Or maybe you’ll reward yourself after a task well done with your favorite chocolate indulgence. We always feel better after savoring the sensation of chocolate on our tongue.

Here’s a snippet of conversation between Marla and Teri, a chocolatier. They’re discussing the health benefits of chocolate.

“Cocoa contains flavonoids that are powerful antioxidants. These prevent cellular damage due to free radicals and help to lower your risk for heart disease. Flavonoids also improve blood flow to your brain and cause your body to release endorphins. Dark chocolate has a higher content than milk chocolate. You’ll want to avoid cocoa powder that has undergone Dutch processing. It’s been treated with alkali agents that reduce the flavonoid value.” 

“How about caffeine? Like, if I eat too much chocolate, won’t it make my heart race?” Marla asked. 

“Cocoa contains some caffeine, but it also has theobromine. Both of these compounds can increase your heart rate. Again, dark chocolate has a higher concentration than milk chocolate. And these chemicals are usually not present in white chocolate.” 

It came as no surprise when I wrote a cookbook that some of the recipes include chocolate. Some desserts are rich indulgences, such as the coconut fudge pie. Or they include healthy ingredients, like the chocolate zucchini cake. Since I like to include a splash of liqueur in my cakes on occasion, you’ll find a Kahlua chocolate cake among the recipes. Here is one sample item:

CHOCOLATE ZUCCHINI CAKE 

Ingredients
2 1⁄4 cups sifted all-purpose flour
1⁄2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3⁄4 cups sugar
1⁄2 cup unsalted butter, room temperature
1⁄2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1⁄2 cup buttermilk
2 cups grated, unpeeled zucchini
6 oz. package semisweet chocolate chips
3⁄4 cup chopped walnuts

Directions
Preheat oven to 325 degrees. Grease and flour a 9x13x2 inch baking pan. Sift the flour, cocoa, baking soda and salt together into a medium bowl. In a separate bowl, beat the sugar, softened butter, and oil until blended. Add eggs one at a time and beat well. Add vanilla, and then mix in dry ingredients alternating with buttermilk. Mix in grated zucchini.

Pour batter into prepared baking pan. Sprinkle semisweet chocolate chips and nuts on top. Bake for 50 minutes or until toothpick inserted in center comes out clean.

What is your favorite chocolate indulgence? A candy bar or a brownie? Chocolate ice cream or a chocolate chip cookie? 

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A BAD HAIR DAY COOKBOOK: 
Recipes from Nancy J. Cohen’s Cozy Mystery Series 

Are you having a bad hair day? Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this cookbook are recipes that will bring you good cheer.

Enjoy 160+ tasty recipes from Nancy J. Cohen’s popular Bad Hair Day cozy mystery series. Included in this cookbook are excerpts, cooking tips, and anecdotes written by hairstylist and savvy sleuth Marla Vail. From appetizers to desserts, Marla offers cooking tips and tricks along with commentary about the dishes she prepares for her family. Whether you’re a skilled cook or an eager novice, this cookbook will unravel the mystery of cooking. Put on your apron and plan to make some killer recipes! Bonuses Include:

Meet the Sleuth 
Introduction by Marla Vail 
Cooking Tips 
Excerpts from Series Titles 
Themed Menu Suggestions 
“A Sabbath Dinner” by Nancy’s Mother

For Home Cooks, Food Lovers, Mystery Fans and Cookbook Collectors 

BUY LINKS 
Amazon Kindle: https://www.amazon.com/Bad-Hair-Day-Cookbook-Recipes-ebook/dp/B07XSH6C7B/ 
Amazon Print: https://www.amazon.com/Bad-Hair-Day-Cookbook-Recipes/dp/099979325X/ 
Apple Books: https://books.apple.com/us/book/a-bad-hair-day-cookbook/id1479889058 
Nook: https://bit.ly/2kvrySl

***

Nancy J. Cohen writes the Bad Hair Day Mysteries featuring South Florida hairstylist Marla Vail. Her latest title is Trimmed to Death. Nancy’s books have won numerous awards, including her instructional guide, Writing the Cozy Mystery. When not busy writing, Nancy enjoys cooking, fine dining, cruising, visiting Disney World, and shopping. 

Website: https://nancyjcohen.com 
Blog: https://nancyjcohen.com/blog 
Facebook: https://www.facebook.com/NancyJCohenAuthor

National Zucchini Day: Chocolate Zucchini Cake

So today is National Zucchini Day, not to be confused with National Zucchini Bread Day which was April 25. I had a great Double Chocolate Zucchini Bread recipe, so I was trying to think what would be special for today's 'celebration.' Even if you only have one zucchini plant, you know that it produces endless zucchini, and just when you think there are no more, you discover one the size of a three year old child under the leaves. If you're not growing your own zucchini, the farmer's markets are loaded! Go for the smaller ones for flavor, but if you have a big one in the garden grate it and throw it into these cakes. Waste not, want not.

This first recipe is an adaptation from Bon Appetit. I have no idea when, but if you have the original, you know it has mutated.

Chocolate Zucchini Cake

Ingredients:
2 1/2 cup flour
1 3/4 cups sugar
1/2 cup unsweetened Dutch cocoa or your favorite Dark Chocolate cocoa
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1/2 cup plain yogurt or buttermilk
1 tsp cinnamon
2 cups shredded zucchini
1/2 cup unsalted butter room temperature
1/2 cup vegetable oil
1 cup chopped walnuts (you can also use pecans)
1 1/2 cups broken (chopped) dark chocolate (70% cacao or higher)

Preparation:
Preheat oven to 325°F. Grease and flour a bundt pan or a 13 x 9 x 2 baking pan.

Whisk together flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl. In a separate bowl, cream together the butter, oil and sugar. Add in eggs one at a time, beating well after each. Add in vanilla and zucchini. Add flour alternately with the milk to the zucchini mixture. Stir in the chocolate chunks and nuts last. Pour batter into prepared pan and bake for 50 minutes to an hour or until done. Leave in cake pan for 10 minutes before turning out onto cooling rack.

Here's a Second Recipe that uses a Chocolate Pudding Cake mix with very moist results. It's adapted from Southern Food: Easy Chocolate Zucchini Cake By Diana Rattray on about.com This chocolate zucchini cake is easy to make and loaded with chocolate chips, shredded zucchini, and nuts.

Ingredients:
1/2 cup butter, softened
4 large eggs
1 tsp vanilla
1/4 tsp almond extract
1 cup sour cream
1 chocolate fudge cake mix with pudding in the mix, about 18.25 ounces
1/2 tsp ground cinnamon
1 medium zucchini, shredded, about 1 1/2 cups shredded
1 cup semisweet chocolate chips or broken dark chocolate chunks
1 cup chopped pecans or walnuts

Preparation:
Grease and flour a 12-cup Bundt cake pan or 10-inch one-piece tube cake pan. Heat oven to 325° (350° for a light-colored pan).

In a mixing bowl with electric mixer, beat the butter until light; beat in eggs and flavorings. Beat in the sour cream and cinnamon, then slowly beat in the cake mix. Stir in the zucchini, chocolate chips, and pecans.

Spoon the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick or cake tester comes out clean when inserted in the center of the cake. Cool on a rack for 15 minutes. Invert the cake onto a serving plate to cool completely. Frost the cake or dust with powdered sugar.

If I were to frost either of these cakes--but they really don't need frosting--I would use chocolate ganache.