Baked Zucchini Sticks and Sweet Onion Dip

    •    1 tablespoon butter
    •    1 medium sweet onion, about 1/2 pound, peeled and sliced
    •    2 tablespoons cider vinegar
    •    2 tablespoons honey
    •    1 tablespoon prepared mustard
    •    1 cup mayonnaise
    •    salt and pepper to taste

Zucchini sticks
    •    3 medium zucchini, unpeeled, cut into 3”-long stick
    •    1 tablespoon salt
    •    1 cup Panko bread crumbs
    •    scant 1/2 cup freshly grated Parmesan cheese
    •    1 tablespoon Pizza Seasoning or mixed Italian herbs
    •    olive oil spray
    •    1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2) Once the onions are a medium brown, remove from the heat and add the vinegar.
3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
10) Serve immediately, with sweet onion dip.
Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Swedish Chocolate Cake

10 tbsp (5oz / 135g) salted butter
1/2 cup (2 oz / 55g ) cocoa powder
1 3/4 cup (12.5 oz / 350g) sugar  + 2 tsp vanilla sugar*
1 cup (4.6 oz / 130g) flour
3 eggs

Preheat you oven to 350 degrees F (180 degrees C), butter and flour a 6″ to 8″ cake pan, it needs to be quite deep.
In a medium sauce pan, melt the butter. Stir in the rest of the ingredients. Pour into the grease cake pan, and bake for 20-40 minutes (SEE NOTES!!!!!).

Let the cake cool in it’s pan, then run a dull knife around the inside edge of the pan to loosen the cake. Turn the cake out onto a wire rack**. Dust with powdered sugar. Serve warm.

*you can substitute the 2 tsp of vanilla sugar for 2 tsp of vanilla extract
**I like do do this once the cake is completly cool and so is less fragile, then I can turn it out upside-down, straight into my hand, then place it right side up back on the wire rack

Peppermint White Chocolate Bars

12 ounces white chocolate, chopped

1/2 cup butter
1/2 cup sugar
3 eggs
2 teaspoons vanilla
1 teaspoon peppermint extract
1 1/2 cups flour
1 cup mini chocolate chips
White Chocolate Peppermint Frosting:
6 ounces white chocolate, chopped

1/2 cup butter, room temperature

3 1/2 cups powdered sugar

1/3 cup sour cream

1/2 teaspoon vanilla

1/2 teaspoon peppermint extract

1/4 teaspoon salt

crushed peppermint candies

Melt the white chocolate and butter over a double boiler over simmering water.
Take off of the heat and whisk in sugar, eggs, vanilla, and peppermint extract.

Whisk until smooth.
Add flour and stir until combined.
As soon as you take the bars out of the oven, sprinkle with chocolate chips. Cool completely.

Start on the frosting. Melt the white chocolate and set aside to cool. Meanwhile, cream together butter and 1 3/4 cups powdered sugar.
Beat in sour cream, vanilla, peppermint extract and salt. Beat on low until combined.
Add the white chocolate and beat until smooth.
Spread white chocolate frosting over cooled bars. Sprinkle with crushed peppermints.