Chocolate Berry Trifle

Suggested Piece: 11" Large Skillet

Ingredients
1 box devils food cake mix
1 zucchini (#1 cone)
3 eggs
1 pint strawberries, halved
1 pint blueberries
1 pint raspberries
1 qt. heavy whipping cream
2 tbsp. unsweetened cocoa
2 tbsp. sugar

Directions
Combine cake mix, zucchini, and eggs in large mixing bowl. Bake cake using the stove top method. Let cool completely. Cut into 1-inch cubes. In a stand mixer whip heavy cream, cocoa, and sugar until stiff peaks form. In a large glass bowl or trifle dish, layer half of the cake cubes, half of the whipped topping, and half of the berries. Repeat!

Peanut Butter Bars

Suggested Piece: Bake & Roast Pan

Ingredients

2 c. powdered sugar

2 c. graham cracker crumbs (#1 cone)

1 c. butter, melted

1 c. peanut butter

Milk chocolate chips, melted

Directions

Process a stack of graham crackers on #1 cone into medium bowl. Mix together crumbs with sugar, butter, and peanut butter. Press firmly into bottom of Bake & Roast Pan. Drizzle, pour, or spread desired amount of melted milk chocolate chips over top. Chill in refrigerator until chocolate topping hardens. 

BEWARE! These are addictive and not for the faint of heart!  

Gluten Free Chocolate Zucchini Bars

Suggested Piece: 1 Qt. Sauce Pan, Bake & Roast Pan

Ingredients

1/2 c. organic coconut oil

1/2 c. chocolate chips

2 tbsp. organic cocoa powder

1/2 c. coconut sugar

1 c. tapioca flour

1/2 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. organic zucchini, #1 cone
Olive oil cooking spray (opt.)

Directions

Preheat oven to 350F. In 1 qt. sauce pan melt the chocolate chips and coconut oil on low heat, stirring occasionally. In a medium mixing bowl combine the cocoa powder, coconut sugar, tapioca flour, and baking soda. Add eggs, vanilla, melted chocolate, and zucchini. Stir to combine. Spray bake & roast pan with olive oil (optional) and pour in mixture. Bake for 20 minutes or until bake through.