DB March 2013: Turtle Zucchini Brownies

Turtle Zucchini Brownies

Hey guys!

Are you skeptical about adding vegetables to your desserts? I must admit for zucchini and avocado, I’m not.  And I’m the first to be suspicious about adding strange ingredients to my meals. Maybe it’s because I love zucchini and avocado and can see there place in a dessert. Moreover, I had already tasted zucchini chocolate cupcakes which were totally delicious. My boyfriend hadn’t and he was doubting my mental health (or that I had another mental illness he didn’t already know about!) when I told him that I was going to do zucchini brownies. I’m joking, but I saw the doubt in his eyes in addition to his comments like “Yuck”, “Gross”, that he made “as jokes” ;). Well the brownies turned out so very delicious. The skeptical man was convinced, so will you! There texture was more like a boxed cake than a brownies though, but so very yummy anyway! And here is the Turtle twist I gave them!

Challenge : Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Turtle Zucchini Brownies

Turtle Zucchini Brownies
Recipe adapted from Two Peas and their Pod and Tablespoon
Yield about 16 brownies

  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 14 oz caramels, unwrapped
  • 1/4 cup whipping cream
  • 1/2 cup chocolate chips
  • 1 cup coarsely chopped pecans
  • Garnish: about ten caramels and 1 tablespoon of whipping cream, melted
  1. Preheat oven to 350 degrees F. Grease an 13 x 9 baking pan with cooking spray and line with parchment paper leaving an overhang on longer sides, set aside.
  2. In a stand mixer, combine sugar, vegetable oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined.
  3. Spread half the batter in pan. Bake for 15 minutes.
  4. Meanwhile, in large microwave safe bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  5. Pour caramel over partially baked brownie (wait until the brownies are quite set, longer than 15 minutes if you have to, else they will do like mine : caramel and brownies merged so I don’t have a layer of caramel) spread to edges. Sprinkle with 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with 1/2 cup chocolate chips and remaining 1/2 cup pecans.
  6. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Drizzle with melted caramel. Cover; refrigerate 1 hour before serving. Lift from pan using the parchment paper overhang. Cut brownies into squares and serve. Store covered at room temperature.

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays 😀 So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school 😉 )

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Turtle Mousse Cups

Hi everyone!

Hope you are doing well 😀

This week I wanted to do a dessert inspired by the Turtle chocolates (mostly because I have so many pecans at home!). About every step of this recipe went wrong but fortunately they turned out very yummy at the end!

For one, I completely messed up the first caramel mousse I tried (recipe from Leite’s Culinaria)! It tasted good but looked disgusting! Must go with my inability to do caramel! The second recipe, the one you see on the photo was delicious even if it didn’t taste a lot like caramel and didn’t have a mousse texture! I must have done something wrong like, for example, not respecting the amount of sugar 😉

Then I had trouble with my crust (getting them out of the tin), and then with my caramel drizzle and finally, OH! Chocolate drizzle went perfectly well (and chopping pecans too!) ! 😉

It was very good anyway! Maybe you’ll be luckier than me! Enjoy!

Turtle Mousse Cups

Turtle Mousse Cups
Inspired by A Subtle Revelry 
Yield 12 cups

Chocolate Crust
From Love and Olive Oil

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter
  • 1 ounce dark or semisweet chocolate, chopped (I just had unsweetened chocolate so I added 2 tablespoons of sugar)

Microwave butter together with chocolate until chocolate is melted and smooth, stir occasionally. Add to cookie crumbs and mix with a fork or a food processor.

Firmly press crumb mixture into the cups of a muffin tin (12 muffins). Press the crust firmly into the bottom and sides of the pan. Refrigerate for at least 30 minutes to allow the crust to set. I had trouble taking them out of the tin, just run a little hot water under the tin, pat a little and they will come out. They are delicate so be gentle 😉

Caramel Syrup (you need 1/4 cup of this syrup for the mousse recipe)
From Sugarlaws

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup water

In a small saucepan, mix 1/2 cup water and sugar together, then turn on heat to high. Cook until mixture is amber.

When color is achieved, cover the saucepan with tin foil and make a small hole in the cover. Pour 1 cup of water through the hole. After the caramel stops exploding, whisk over medium heat until the consistency is even and syrup has reduced slightly. Set aside and allow to cool.

Caramel mousse
From Sugarlaws

  • 1 cup heavy cream
  • 1/3 cup sugar (I put 4 tablespoons, but don’t do it even if it will be very sweet!)
  • 1 vanilla bean, seeds scraped out (I used about 1 teaspoon vanilla extract)
  • 1/4 cup caramel syrup at room temperature

Whip the seeds of the vanilla bean and heavy cream until the cream holds soft peaks.  Fold the caramel syrup into the whipped cream gently, until evenly combined.  Refrigerate to chill for at least 2 hours.


  • Pecans, chopped
  • Caramels or caramel sauce
  • Milk Chocolate Chips

(Go according to your taste for the amount of garnish!)

Pipe the mousse in the 12 cups. Add pecans on top. Drizzle with melted chocolate and melted caramels or caramel sauce.

If you melt caramels, microwave them with a little cream. Stir until smooth and runny enough to drizzle.

Turtle Mousse Cups