Chocolate Peanut Butter Balls

These are dangerously delicious.

18 oz peanut butter
16 oz confectioners sugar
1 1/3 cups graham cracker crumbs
3/4 cup butter or Earth Balance coconut spread (softened)
6 oz chocolate chips.

1. Combine peanut butter, sugar, graham cracker crumbs and softened butter/spread in a bowl until texture is uniform.

2. Shape mixture into small balls.

3. Melt chocolate chips.

4. Dip each ball into the melted chocolate

5. Chill until set. (Keep refrigerated.)

Chocolate Zucchini Bread

I have been referring to this as "chocolate bread" around the house, so as not to tip anyone off to the hidden veggies. But everyone agrees that it's wicked yummy. The recipe is from Joy Of Baking.

1.5 cups shredded raw zucchini
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/2 cup canola oil
1/2 cup white sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
.75 cup chocolate chips

Preheat oven to 350. Grease 4 small loaf pans.

Combine the wet ingredients in one bowl, then stir in the zucchini. Combine the dry ingredients in another bowl. Mix them together, then stir in the chocolate chips. Pour into loaf pans and bake for 30-40 minutes, or until done. Cool on wire rack for 10 minutes, then remove from the pan.

Lemony Baked Tofu

This marinade is from Moosewood Restaurant New Classics. It's easy to make and really yummy, served warm or cold.

1/4 cup fresh lemon juice
2 Tbso soy sauce
3 Tbsp vegetable oil
1/2 cup water
1/4 cup chopped fresh cilantro
1 Tbso minced scallions
1 tsp Tabasco sauce or other hot pepper sauce
1/4 tsp ground black pepper

1. Preheat the oven to 400.

2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.

3. Bake for 45-60 minutes, until the tofu is browned and bubbling.