Chocolate Chip Patty Pan Bread

This week at work has been so busy! I wish I could say that a daily slice of this no-oil chocolate squash bread was my single indulgence to get me through, but...

let's talk about something else.

Patty pan squash.

I only used about a quarter of the squash in the ratatouille from last week and have brainstormed / Googled other ways to use it up (especially because I got another one in the most recent CSA delivery). One of the recipes I found was from The Harmonious Kitchen. I switched it up a bit by replacing oil with applesauce, reducing the sugar, using 50:50 whole wheat:white flour, and increasing the squash. The end result was a just-sweet-enough, chocolate-chips-in-every-bite, soft and awesome bread.

I made this last weekend when J was in town visiting and we had our first, tentative bites after a 5 mile run, which included an unplanned detour through Wiener Fest*. That's a festival of wiener dogs, in case you were wondering. In fact, a part of me wishes I had a wiener dog just so I could enter it into the races. They actually have a race for "wannabe wieners" that Newton would have qualified for, but let's be honest: watching dachshunds** run is much more entertaining than watching dogs with normal sized legs run.

And look what else we saw:

Isn't this thing so cool??! I think this was part of a "coolest dog house" competition or something, but I haven't done the research to see what exactly was going on. A bunch of really awesome doggie houses were all lined up along the sidewalk here, but this one really stood out. Amazing!

Here is your reference, non-Texas people: Gruene Hall is the most famous dance hall in the central lone star state that plays host to some of the best country music in the entire world (a la REK).

Between J's visit, randomly running (literally) into Wiener Fest at the park, seeing this dog house, and visiting with an old friend (well, she used to be my boss back in the day, but it's been a while...so we can be friends now, I think), last weekend was pretty great. And then the chocolate bread actually turned out pretty great, too, so luckily that just added to the overall greatness.

Chocolate Chip 
Patty Pan Bread

Prep time: 10 min

Cook time: 25 to 65 min (muffins vs loaf)

Yield about 12 servings

INGREDIENTS:

1 cup unsweetened applesauce

3 eggs

¼ cup plain, nonfat Greek yogurt (or sour cream)

½ cup white sugar

½ cup brown sugar, packed

¾ cup whole wheat flour

¾ cup all-purpose flour

½ cup cocoa powder

2 Tablespoons baking powder

2-2 ½ cups grated patty pan squash

1 cup chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Line the bottom of a 9 x 5” loaf pan with parchment paper and grease the sides. Alternatively, grease a muffin tin (about 18 cups).

2. In a large bowl, mix wet ingredients (applesauce, eggs, and yogurt) and both sugars.  

3. Sift in the dry ingredients (both flours, cocoa, and baking powder). Mix until just combined.

4. Fold in the squash and the chocolate chips.

5. Spoon batter into the loaf pan or muffin tins.

6. Bake the loaf for 65-75 minutes or until a toothpick inserted into the center comes out clean. If making muffins, bake for about 25 minutes.

7. Let cool for 10 minutes in the pan, then run a butter knife around the edges (if necessary) and move the bread to a cooling rack.

NUTRITION INFORMATION (per serving):

Calories 232, Total Fat 6.2 g, Cholesterol 46 mg, Sodium: 266 mg, Protein 5.2 g, Fiber 3.1 g

Ordinarily, I'm all about substituting and using the things I actually have around the house, if at all possible. But, the chef's note on the original recipe warns against substituting other types of squash for the patty pan because of different water content.

I chose to fill a 6 muffin tin and then put the rest in a loaf pan. That made my own "servings" count a little weird. But the muffins will bake up much more quickly than the loaf, which is perfect for an impatient someone like me.

Do you see the colorful flowers in the periphery of those pictures? Those were from J -- his contribution to (me and) this recipe, making my photos look a little prettier.

*After writing this entire paragraph about Wiener Fest, I realized that I spelled wiener incorrectly. All of the wieners were wrong.
**This is officially the most I have ever used the word wiener. Ever. In a post that was supposed to primarily be about chocolate, even. 

Almond Coconut Chocolate Chip Cookie Bars

Life is all about balance.

When it comes to food, I firmly believe that, as long as consideration is given to the proportions of the good, the bad, and the downright sinful, the stars will align and reveal happiness gastronomique.

Exhibit A: exquisitely nutritious meals loaded with vegetables, healthy fats, and light flavors (see examples 1, 2, 3, and 4)
Exhibit B: decadently delicious treats that spare no caloric expense and serve as a reminder of all good things (example 5)

It is time to add to exhibit B, my friends.
In the name of balance, I bring you Almond Coconut Chocolate Chip Cookie Bars

I have been looking for various ways to use up two giant bags of sweetened, shredded coconut ever since J bought way too much for a failed pina colada recipe (almost a year ago!). After a thwarted attempt at making a coconut almond birthday cake, I finally settled on this recipe: Almond Joy Cookie Bars by Heather Christo. My version is only minimally adapted. I *may* have also copied her "worn-in baking sheet" back drop for my photos. Neat trick. 

 

These guys puffed up a bit during the baking process, but they stayed within the margins of the pan and didn't overflow. Don't worry. 

Don't you just love the transition from lovely afternoon sunlight to dining room overhead incandescent??

Almond Coconut Chocolate Chip Cookie Bars

Prep time: 10 min

Cook time: 30 min

Yield 32 bars

INGREDIENTS:

1 cup butter

1 ½ cups sugar

3 eggs

1 teaspoon vanilla

14 ounce bag sweetened shredded coconut

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

10 ounces sliced almonds

10 ounces chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Line a ¼ sheet pan with tin foil and then spray it with baking spray.

2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy.

3. Add the vanilla and the eggs and whip together until very fluffy.

4. Add the coconut and combine well.

5. In a separate bowl combine the flour, baking soda and salt and then add it to the cookie batter.

6. Gently mix in the almonds and the chocolate chips. Don’t be afraid to use your hands

7. Transfer the dough into the prepared sheet pan and press evenly into the pan.

8. Bake the cookie bars for 30 minutes. Allow them to cool completely before slicing.

NUTRITION INFORMATION (per bar):

Calories 224, Total Fat 13.5 g, Cholesterol 33 mg, Sodium: 122 mg, Protein 3.9 g, Fiber 1.8 g

Chewy coconut. Crunchy almonds. Creamy chocolate. These cookie bars are sweet and rich.

Can't go wrong, man. 

I recommend cutting these into 32 small squares - about three bites each. There will be more than enough to share. Take them to work. Or a potluck picnic. Or an Easter egg hunt. No matter what you do, you'll probably at least burn a few extra calories from all of the coconut mastication (especially when you go back for your fourth and fifth bites).

I don't make cookie bars very often, but I am wondering why not!? These are easier to make than individual cookies, don't require multiple cookie sheets, and I'm not held responsible for producing evenly sized dough balls. Righteous. Anyone out there have a favorite cookie bar recipe to share? Hit me up in the comments. I'm all ears (or eyes, whatever)!

Happy Easter weekend, friends!