Dessert: Chocolate Spice Zucchini Cake

Difficulty: Medium

Prep Time: 10 min

Cook Time 40-50 min

Serves (16-20)

This cake takes your tastebuds down a detour --away from the chocolate norm. If you're seeking a standard chocolate cake, this baby is not for you. Sophisticated and intricate, spicy cinnamon compliments sweet chocolate, while the introduction of brandy gives the cake a delicate earthiness. Shredded zucchini and oil provide rich moisture, ensuring that making a dry cake is nearly impossible. Top with melted chocolate, and let the eye rolling begin.

Ingredients: 3 eggs, 2 1/2 cups shredded zucchini, 2 cups flour, 1 1/2 cups sugar, 3/4 cup semi-sweet mini chocolate chips, 2/3 cup cocoa, 1/2 cup boiling water, 1/2 cup oil, 3 tbsp brandy, 3 tsp cinnamon, 1 1/2 tsp vanilla, 1 1/4 tsp baking powder, 1 tsp salt

Preheat oven to 350.

Grease and flour 12 cup bundt pan or 13x9x2 baking pan.

Shred zucchini. Bring 1/2 cup water to boil and pour over zucchini in large mixing bowl. Add remaining ingredients. Beat on low speed, 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, 2 min.

Pour into pan. Bake until toothpick inserted in center comes out clean (about 40-50 min).

Serving Suggestion: Drizzle sliced pieces of cake with melted chocolate and chocolate shavings, or use chocolate brandy sauce.

Dessert: Cinnamon Brandy Zucchini Cake

Difficulty: Easy

Prep Time: 10 min

Cook Time: 40-50 min

Serves: (15)

This dessert is the perfect transition into fall. Use up your leftover summer zucchini, and start thinking cinnamon, apples, and cool mornings. A slight variation on a popular dessert, this zucchini cake brings more cinnamon and just a touch of brandy for subdued sweetness.

Ingredients: 3 eggs, 2 1/2 cups finely chopped zucchini, 2 cups flour, 1 1/4 cup sugar, 1/2 cup oil, 1/3 cup water, 2-3 tbsp brandy, 3 tsp cinnamon, 1 1/4 tsp baking soda, 1 tsp salt, 1 tsp vanilla, powdered sugar

Preheat oven to 350.

Grease and flour 13x9x2 baking pan.

Boil water and pour over chopped zucchini in large mixing bowl. Add remaining ingredients to zucchini and beat on low speed, scraping bowl constantly, 1 min. Beat on medium speed for 2 min, scraping bowl occasionally.

Pour batter into pan and bake for 40-50 min, or until toothpick inserted in center comes out clean.

Let cool completely. Dust with powdered sugar and cinnamon.

Dessert: Tiramisu

Difficulty: Medium

Prep Time: 10 min

Cook Time 20 min

Serves (6)

A simple pleasure. An iconic treat. A decadent indulgence. Tiramisu is almost legendary. But don't be intimidated by all the fanfare. With just a little time and finesse, you can easily master this classic dessert.

Ingredients: 36 small savoiardi (lady fingers), 2 cups mascarpone cheese, 1/3 cup Italian brandy, 4 egg yolks, 4 egg whites, 3 tbsp sugar, 2 tsp instant coffee (dissolved in 1/2 cup water), 3-4 oz dark chocolate (candy bar type chocolate will work fine)

Mix instant coffee mixture and brandy and set aside.

With chef's knife or food processor, finely chop all savoiardi. Rough chop chocolate. Set both aside. Beat egg yolks and sugar over a double-boiler until mixture is pale in color and forms ribbons in the saucepan when moving your whisk through the mixture. Cooking times will vary (usually 10 min). You don't want custard! Remove from heat and allow to cool for 5 min.

While egg yolks are cooling, beat egg whites in medium bowl until stiff peaks form. Room temperature eggs work best here. If you have farm fresh eggs, even better.

Fold mascarpone into egg yolk mixture one third at a time. Fold mascarpone mixture into egg whites.

Take half of the savoiardi, place in bottom of 8x8 pan, and lightly pat down. Using a pastry brush, coat the savoiardi with the brandy coffee mixture. Spoon half of the mascarpone mixture over the savoiardi. Sprinkle half of chopped chocolate over the mascarpone. Repeating this process, add another layer with the remaining ingredients.

Refrigerate at least 30 min. before serving.

Serving note: Unless you are taking the tiramisu to a party, it is not necessary to use the 8x8 pan. For a more personalized approach, follow the same process above, but divide all ingredients between wine goblets or small bowls. Top each goblet/bowl with a sprig of mint.