White Chocolate Gummi Bear Bark

This is a sponsored post for McCormick.

White Chocolate Gummi Bear Bark
I’m celebrating McCormick’s 125th birthday today, during the most popular month for birthdays, with their new Extra Rich Pure Vanilla Extract because I’m a dedicated vanilla lover through and through.

I’m making candy while McCormick is celebrating by asking you, me, and everyone around the world to share our favorite flavor birthday stories.

  • McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.
  • For every story shared on any of McCormick’s brand websites or social channels, McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need.
  • All are invited to join the conversation at Flavoroftogether.com where they can share their flavor story and discover globally inspired dishes, videos, news articles and more.
  • Stories can also be shared on social media using #flavorstory.


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Pumpkin Pie Spiced Chocolate Fudge

Hail, hail, International Delight’s pumpkin pie spice creamer is here! Happy dance. Not only have I been spicing up my coffee every morning with it but I’ve been doing things like making fudge!

Namely, this easy chocolate fudge topped with cream cheese frosting (because fudge isn’t sweet enough) and a sprinkle of toffee chips…. 

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Heath Toffee Bars

Heath Toffee Bars

Delectable dessert bars loaded with milk chocolate toffee bits inside and out. Each and every bite is packed to the hilt, making it impossible to take even a tiny nibble without consuming a piece of toffee.

The sweet, dense bottom layer is speckled through with the crunchy candy bits and topped with a layer of chocolate followed by more toffee bits. If you have toffee lovers in your life then this was made just for them…. 

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Flourless Chocolate Brownie Cake

Flourless Chocolate Brownie Cake

You don’t have to be a serious chocolate lover to thoroughly enjoy this chocolate brownie cake! An occasional one, like me will work too because while it’s true I have a raging sweet tooth it’s usually not for chocolate.

Caramel, vanilla, peanut butter and fruity desserts make me every bit as happy except on this day when the sometime chocolate lover in me took over.


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No Bake Caramel S’mores Bars

No Bake Caramel S'mores Bars

Sticky, chewy, crunchy, sweet and utterly irresistible. . . These caramel-infused, toasted marshmallow bars are all that and more.

Melted marshmallows, chocolate and caramel hold the jagged edges of broken graham crackers, mini marshmallows and chocolate chips together. They make a mosaic of sweetness that is topped with even more marshmallows and gooey caramel because there’s no such thing as too much of either in my world…. 

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Lemon Swirl Cheesecake Bars

Lemon Swirl Cheesecake Bars

Sunny cheesecake bars with lemon yellow swirls and a tender, buttery crust. The filling is sweet, creamy and a little softer than a regular cheesecake thanks to the addition of sour cream. It melts in your mouth with an explosion of tangy lemon.

The recipe starts with making the crust in the food processor with almond meal or flour, a small bit of sugar, lemon zest and cold butter. It’s pressed into the bottom of a baking pan and baked off.

Lately I’ve been making my crusts with almond meal instead of flour because it has more flavor. If you don’t have almond meal on hand you can use flour instead. The crust is also on the thin side, but it doesn’t deter from the dessert at all…. 

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Chocolate Glazed Doughnut Hole Muffins

Chocolate Glazed Doughnut Hole Muffins
Baked chocolate doughnut muffins filled with gooey chocolate chips and dunked in a sweet and sticky glaze.

Mini muffins that want-a-be doughnut holes. They would if they could but since I don’t own a doughnut hole pan they’ll have to settle for being mini muffins.

So what if they’re not perfectly round? Nobody’s perfect and in this case, you don’t need to be perfect to be divine.

The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin. They only take ten minutes to bake, making them perfect for a weekend breakfast, brunch or any-time dessert…. 

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Chocolate Chip Zucchini Cupcakes

Chocolate Chip Zucchini Cupcakes

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting.

My answer to the growing zucchini problem.

If you plant zucchini in your garden than you know they grow like weeds and ripen at lightning speed, especially in August, a month that was plainly made for the sole purpose of harvesting zucchini.

There’s even a special day (Aug. 8th) designated for pawning off the excess on your neighbors… National Sneak Some Zucchini onto your Neighbor’s Porch Day.

Let me know if you need my address.

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting
Even though Martha Stewart calls these cupcakes, the truth is they’re muffins. The method of mixing the batter, adding the wet to the dry, makes it a muffin. The frosting kind of turns them into cupcakes and who am I to argue with Martha Stewart? The Queen of everything.

The zucchini keeps them nice and moist and the chocolate chips and frosting makes them irresistible even to zucchini haters. I know I say that all the time about my zucchini recipes but only because it’s completely true. I’ve witnessed it many times with my very own eyes and have readers tell me the same exact thing.

Your kids, husband, dad, best friend, etc… all who passionately insist they hate zucchini will fall hard for these. And if you happen to have zucchini lovers around you they will thank-you up and down as they reach for a second one.

Cross my heart and pinky swear.

They’ll pass the test.

Chocolate Chip Zucchini Cupcakes
Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 cupcakes

Chocolate Chip Zucchini Cupcakes with Cream Cheese Frosting

Sweet cupcakes flecked with pretty green shreds of zucchini and mini chocolate chips with a rich, fluffy cream cheese frosting. My answer to the growing zucchini problem.


1 + 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 + 1/2 cups zucchini (about 10 ounces), shredded
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 teaspoon pure vanilla extract
4 tablespoons butter, at room temperature
4 ounces regular or light cream cheese, at room-temperature
1/2 teaspoon pure vanilla extract
3 cups confectioners' sugar, plus more if needed


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease with butter or non-stick spray.
  2. In a medium bowl whisk the flour, brown sugar, baking powder, cinnamon, and salt together then mix in the chocolate chips.
  3. In another bowl stir together the zucchini, oil, eggs, and vanilla. Add to flour mixture and mix just until combined - the batter will be thick - do not overmix or they will be rubbery.
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22 to 24 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
  6. Make the frosting:
  7. In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth and fluffy about 3 minutes. Beat in vanilla.
  8. Add a cup of confectioners' sugar at a time and beat until light and fluffy about 5 minutes.
  9. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1-3 days. Store in refrigerator.


Adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Chocolate Chip Zucchini Cupcakes