For all you boomers out there that want to relive to Woodstock, we tracked down who is still playing and when.

by Mike Maharrey, Silver Seek: Rapidly increasing industrial and military demand for silver is depleting global inventories, and the rate may well accelerate quickly. Silver demand has outstripped supply for three straight years and the Silver Institute projects another market deficit this year. In 2023, the silver market charted a structural deficit of 184.3 million […]

by Ethan Huff, Natural News: We now know, thanks to the efforts of Sen. Chuck Grassley (R-Ia.), that Thomas Crooks “vigorously trained,” to quote one source, at the Clairton Sportsmen’s Club where federal agents from the Department of Homeland Security (DHS) and other spook agencies also train. This is significant because DHS oversees the U.S. Secret […]

from The Shannon Joy Show: TRUTH LIVES on at https://sgtreport.tv/

This Strawberry Icebox Cake is a total winner: it’s no-bake, incredibly delicious, and great for summer gatherings. Plus, it can be made completely in advance using only 6 ingredients! This Strawberry Icebox Cake comes together beautifully, making for an impressive-looking dessert for get-togethers. In This Article 1-Minute Video: Strawberry Icebox CakeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions and variationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsStrawberry Icebox Cake RecipeMore to Bake and Eat View more 1-Minute Video: Strawberry Icebox Cake Why This Recipe Stands Out We love a good cake, and we love it even more when it’s a no-bake recipe! Here’s why it stands out: No-Bake: This cake is bake-free, keeping the kitchen cool on those warm summer days, like our No-Bake 5-Ingredient Protein Bars. Amazing Flavors: Like our Lemon Icebox Cake, it has incredible flavor. Not too sweet nor heavy, and perfectly refreshing! Simple Ingredients: Six ingredients. That’s all it takes to wow your family and friends with this light, refreshing cake! Easy Assembly: We love how easy this cake is to pull off. Even beginners can make this foolproof easy dessert recipe! Ideal for Summer Gatherings: Like our Fresh Strawberry Cake, you’d be hard-pressed to find someone who doesn’t instantly fall in love with this dessert. It’s a total crowd-pleaser! Key Recipe Ingredients Fresh, Sweet Strawberries – These are the star of our recipe. When thinly sliced, they provide a juicy, sweet, and slightly tart layer that pairs perfectly with the creamy filling. Heavy Whipping Cream – We use this to make a light and fluffy whipped cream that holds the cake layers together. Make sure it’s very cold for the best results. Graham Crackers – Graham crackers are the base of our cake. They soften as the cake chills, taking on a cake-like texture that’s absolutely delicious. Substitutions and variations Take a look at some of our favorite variations and substitutions: Use Other Fruits: We love the idea of mixing different types of berries like blueberries or raspberries in this cake. You could also try using sliced peaches. For citrus flavors, try our Lemon Icebox Cake. Flavored Graham Crackers: To add even more flavor to this cake, try using flavored graham crackers. We think a touch of cinnamon or chocolate would be delicious. Different Topping: This cake is delicious with a simple chocolate ganache, but you can also try topping it with caramel sauce or fruit preserves. Step-By-Step Recipe Instructions Combine heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Chill the bowl and beaters in the fridge for 10 minutes. Beat the mixture until stiff peaks form. Spread a thin layer of the whipped cream in a 9×13″ baking pan. Evenly distribute the graham crackers over the cream. Add a layer of whipped cream, followed by a layer of strawberries. Repeat this process three more times. Heat the heavy whipping cream in a small, heavy saucepan over medium-low heat. Once it bubbles, turn off the heat and add chocolate. Let the mixture stand for 3 minutes, then whisk it until it’s thick and glossy. Drizzle the ganache over the dessert. Cover the dessert loosely with foil and chill it in the fridge overnight. Keep it chilled until ready to serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are some of our favorite prep-ahead tips: Prep the Strawberries: You can hull and slice the strawberries a day in advance. Keep them covered and chilled. Make the Whipped Cream: The whipped cream can be made ahead of time. Simply store it in an airtight container in the fridge for up to 2 days. Give it a quick whisk before using it in the recipe. Entirely Make-Ahead: You can also make the entire cake a day in advance. Just keep it covered in the fridge and add the ganache and extra strawberries before serving. This refreshing Strawberry Icebox Cake has just the right amount of sweetness to it. Not too sweet nor heavy. Commonly Asked Questions Can I use frozen strawberries for this recipe? We recommend using fresh strawberries for the best results. Frozen strawberries tend to release more liquid as they thaw, which can make the cake too soggy. Why do I need to chill the metal bowl and beaters? Chilling the bowl and beaters helps the heavy whipping cream to stay cold while you’re whipping it. This makes it easier to achieve stiff peaks and results in a fluffier, more stable whipped cream. Can I use pre-made whipped cream instead of making my own? While you can use pre-made whipped cream, we highly recommend making your own. The homemade whipped cream is the star of this dessert and really takes it to the next level in terms of flavor and texture. How long does the strawberry icebox cake keep? This strawberry icebox cake can be kept in the refrigerator for up to 2 days. However, it’s best to consume it within 24 hours for the freshest flavor and texture. Print Strawberry Icebox Cake This Strawberry Icebox Cake requires only 6 ingredients and can be made completely in advance. It’s a no-bake, simple, incredibly delicious treat for all your summer gatherings. Course DessertCuisine AmericanDiet VegetarianMethod Assemble Prep Time 30 minutes minutesChill Overnight 8 hours hoursTotal Time 8 hours hours 30 minutes minutes Servings 12 servings Calories 473kcal Author Amy Dong Ingredients2 lbs fresh sweet strawberries hulled and thinly sliced3 cups heavy whipping cream⅓ cup powdered sugar2 tsp vanilla extract20 oz graham crackers about 24-28 whole crackers or 4 sleevesSimple Ganache 2 oz semi sweet chocolate morsels¼ cup heavy whipping cream InstructionsIn a large metal bowl, combine 3 cups heavy whipping cream, powdered sugar, and vanilla extract. Place entire bowl, plus beaters of electric mixer, into fridge for 10 minutes to chill. On medium-high, beat heavy cream mixture until stiff peaks appear.Spread a thin layer of the whipped cream on bottom of a 9×13" baking pan. Lay six graham crackers down evenly. Spread a thin layer of whipped cream over the graham crackers, followed by a single layer of closely-placed strawberries.Repeat layers 3 more times. You will have 4 layers total of graham crackers when finished. Spread the remaining whipped cream over the top of entire dessert, and add rest of strawberries for garnish.Heat 1/4 cup heavy whipping cream in a small, heavy saucepan over medium-low heat. Once it bubbles, turn off the heat. Add chocolate and let stand for 3 minutes. Whisk mixture until it's thick and glossy. Let it cool to lukewarm and drizzle ganache over dessert (I use a plastic baggie with tiny bit of tip cut off.)Cover loosely with tented foil and chill in fridge overnight, for crackers to soften. Keep cold until ready to serve. Video Notes Chill your metal bowl and beaters in the fridge before whipping the cream. This helps the cream to hold stiff peaks. Spread a thin layer of whipped cream on the bottom of the pan before laying down the graham crackers. This acts as a barrier and keeps the crackers from getting too soggy. Be generous with the strawberries. The juicy sweetness of the strawberries will infuse into the graham crackers and make them irresistibly delicious. Don’t skip the ganache. It adds a beautiful, professional touch and a decadently rich chocolate flavor. Cover the cake loosely with foil. This prevents the top layer of graham crackers from drying out and keeps the cake moist. Chill the cake overnight. This allows the graham crackers to soften to a cake-like texture, making it easier to cut and giving it the perfect icebox cake consistency. Keep the cake cold until you’re ready to serve. This dessert is best enjoyed chilled, and the flavors and textures are at their prime when it’s cold.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 473kcal | Carbohydrates: 50g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 73mg | Sodium: 330mg | Potassium: 288mg | Fiber: 3g | Sugar: 18g | Vitamin A: 959IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 3mg More to Bake and Eat Fresh Strawberry Pie – This Fresh Strawberry Pie is even better than our favorite restaurant pie. It’s fresh as can be, juicy, luscious, and stunningly delicious with just 3 simple ingredients in the filling.  Strawberry Ice Cream – This Strawberry Ice Cream uses only 5 natural ingredients. There’s no artificial food color, no egg tempering, and no fuss – just good, old fashioned rich and creamy ice cream. Fresh Strawberry Cake – This Fresh Strawberry Cake is moist, tender, and layered simply with a strawberry cream cheese frosting that’s jaw-dropping delicious. Strawberry Crumb Cake – This Strawberry Crumb Cake is tender, tasty, and ridiculously flavorful. It’s a beautifully simple dessert that’s perfect for both breakfast and dessert. The post Strawberry Icebox Cake appeared first on Chew Out Loud.

These Brown Sugar Baked Beans with Bacon are the perfect blend of sweet, salty, and a little bit of smoky at the same time! They’re beyond easy and one of our favorite side dishes to take to summer potlucks and barbecues! These brown sugar baked beans with bacon are beyond easy. The kind of easy that seriously simplifies your day.  In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions and VariationsStep-By-Step Recipe InstructionsHow to Prep AheadWhat To Serve With Brown Sugar Baked BeansCommonly Asked QuestionsBrown Sugar Baked Beans with Bacon RecipeMore to Cook and eat View more Why This Recipe Stands Out Who doesn’t love a classic, flavorful side dish? Our Brown Sugar Baked Beans with Bacon is a guaranteed hit at any gathering! Here’s why we love this recipe: Super Easy: This recipe uses canned beans, so it’s a snap to put together. That means you can spend less time in the kitchen and more time with your family and friends. Perfect BBQ Side: Like our Beet Salad Recipe, the combination of sweet and savory flavors makes this side dish the perfect accompaniment to burgers, ribs, chicken, and more. Crowd-Pleaser: The sweet, smoky flavor of these beans will have everyone coming back for more. They even convert people who aren’t normally fans of baked beans! Kid-Approved: Even our pickiest eaters love these beans. Plus, the bacon makes them practically irresistible, as it does in our Cheesy Bacon Pull-Aparts! Key Recipe Ingredients Canned Beans – These form the base of our dish. We recommend using good quality canned beans, such as Bush’s Country Style, for their delicious flavor and texture. Thick-Cut Bacon – The cooked and crumbled bacon not only adds a smoky, savory flavor to the beans but also provides a satisfying crunch in every bite. Brown Sugar – It adds a sweet, caramel-like flavor that balances the savory notes of the beans and bacon. Mustard Powder – It provides a subtle, underlying heat and tanginess that takes the flavor profile of the beans to the next level. Substitutions and Variations Here are a few of our favorite substitutions and variations: Meat: While we love the smoky, salty flavor that bacon adds to these beans, feel free to substitute it with diced ham or even sausage. Sweetener: Instead of brown sugar, you can use maple syrup to sweeten your baked beans. It’ll elevate the dish, as it does in our Maple Glazed Pork Chops. Spices: The combination of brown sugar, mustard powder, and ketchup gives these baked beans their classic sweet and tangy flavor. Feel free to play around with the spices and adjust them to your liking. Step-By-Step Recipe Instructions Combine all ingredients in a dish except for bacon. Sprinkle crumbled bacon on top and bake at 350F for 15-20 minutes. Serve warm. For full list of ingredients and instructions, see recipe card below. How to Prep Ahead Take a look at our favorite prep-ahead tips for this recipe: Prep the Ingredients: Take the time to chop onions, cook and crumble the bacon, and measure out the rest of the ingredients. You can store these prepped ingredients in the fridge for up to 2 days before using them in the recipe. Make It a Day Ahead: This dish tastes even better the next day, so feel free to make the entire recipe in advance. Simply let it cool, then store it in an airtight container. This Brown Sugar Baked Beans is a favorite side, as it’s sweet, salty, and a little bit smoky all at the same time. What To Serve With Brown Sugar Baked Beans Protein These beans are a classic side for your favorite barbecue dishes and are especially delicious with burgers, more burgers, baby back ribs, or whatever you’re grillin’ up. They also pair well with Grilled Chicken Breast and Steak, making them a great choice for a summer cookout. If you’re smoking a brisket or some ribs, these beans will make the perfect accompaniment. Try our Easy Slow Cooker Smoked Brisket recipe. Potatoes Potato salad is a classic barbecue side, and it goes great with these beans. Try this Potato Salad with Honey Mustard Vinaigrette. If you’re looking for a potato casserole side, we highly recommend this Sweet Potato Casserole with Pecan Topping. Cornbread Cornbread is a natural pairing for baked beans, and you’ll love this Sweet Potato Cornbread recipe. It’s especially great for sopping up all the delicious sauce. Try baking a batch of this Sweet Honey Cornbread to go with your beans. Commonly Asked Questions What type of beans should I use for this recipe? For this brown sugar baked beans with bacon recipe, we recommend using 2 cans of good quality baked beans, 29 oz each. We particularly like using Bush’s Country-Style baked beans for this dish. Can I use any type of bacon? You can use any type of bacon for this recipe, but we recommend using 4 slices of thick-cut bacon. It cooks up beautifully and adds a nice, smoky flavor to the dish. How long do the baked beans with bacon keep? The baked beans with bacon can be kept in the refrigerator for up to 3 days. Just make sure to store them in an airtight container to maintain their freshness and flavor. Print Brown Sugar Baked Beans with Bacon These Brown Sugar Baked Beans with Bacon are the perfect blend of sweet, salty, and a little bit of smoky at the same time! They're beyond easy and one of our favorite side dishes to take to summer potlucks and barbecues! Course Side DishCuisine AmericanDiet Gluten Free, Low LactoseMethod Bake Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes Servings 20 servings Calories 129kcal Author Amy Dong Ingredients58 oz baked beans Bush's Country Style is great4 slices thick-cut bacon cooked and crumbled3 TB brown sugar2 tsp mustard powder3 TB ketchup2 TB onion powder or dried minced onion¼ tsp freshly ground black pepper InstructionsSet oven to 350F, with rack on lower middle position. Combine all ingredients, except for bacon, in a serving dish of your choice. Stir to fully incorporate ingredients.Sprinkle crumbled bacon evenly on top. Cover and place in oven for 15-20 minutes or until dish is hot. Serve warm. Notes Always use good quality baked beans for this recipe. Bush’s Country Style baked beans work great and have a delicious flavor that complements the other ingredients. Cook your bacon until it’s nice and crispy. This will give your baked beans a wonderful crunch and a rich, smoky flavor. Don’t skip the brown sugar. It adds a lovely sweetness that balances the savory and smoky flavors in the dish. Mustard powder adds a nice tangy kick that takes the dish to the next level. Feel free to adjust the amount of ketchup to suit your personal preference. It adds a hint of acidity and a touch of sweetness. Onion powder or dried minced onion is a convenient way to add savory onion flavor without the need for chopping and sauté. Freshly ground black pepper is a must. It adds a little heat and a lot of depth to the dish. Serve your brown sugar baked beans with bacon warm for the best flavor. It’s the perfect accompaniment to burgers, more burgers, baby back ribs, chicken, or whatever you’re grillin’ up.    If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 129kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 389mg | Potassium: 279mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg More to Cook and eat Honey Glazed Carrots – This 15-minute Honey Glazed Carrots recipe is a great way to get your family to enjoy their veggies! Garlic Butter Mushrooms – These Garlic Butter Mushrooms are perfectly buttery, garlicky, and full of savory flavors. It’s the ideal side dish for any meal! Perfect Popovers – This recipe for Perfect Popovers delivers a unique, melt-in-your-mouth buttery texture that’s like nothing else. Instant Pot Mashed Potatoes – This 5-Ingredient Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your table in no time. The post Brown Sugar Baked Beans with Bacon appeared first on Chew Out Loud.

These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolaty. The velvety ganache frosting is heavenly, and the zucchini lends moisture and some veggie power without anyone ever knowing! The zucchini lends a fantastic moistness to these Chocolate Zucchini Cupcakes without letting anyone in on the secret. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions and VariationsStep-By-Step Recipe InstructionsHow to Prep AheadCommonly Asked QuestionsChocolate Zucchini Cupcakes RecipeMore to bake and eat View more Why This Recipe Stands Out We love easy cupcake recipes around here, and these Chocolate Zucchini Cupcakes are a new favorite. Here’s why we can’t get enough of them: Moist and Tender: As in our Chocolate Chip Zucchini Bread, the zucchini lends a moistness to these cupcakes that you won’t believe. They’re fluffy, tender, and absolutely delicious. Rich Chocolate Flavor: These cupcakes are super chocolatey. They’re made with unsweetened cocoa powder and studded with mini chocolate chips for the ultimate chocolate fix, like our Chocolate Zucchini Cake. Incredible Frosting: The Orange-Ganache Frosting is to die for. It’s rich, creamy, and has the perfect hint of orange. Great Way to Sneak in Veggies: Like in our Lemon Zucchini Bread, the zucchini keeps these cupcakes super moist, but you’d never guess it’s there. Key Recipe Ingredients Grated Zucchini – This is the star of the recipe. It keeps the cupcakes incredibly moist and adds a nutritional boost without affecting the flavor. Instant Coffee Granules – This greatly enhances the chocolate flavor without adding a coffee flavor to the cupcakes. Decaf granules are fine. Canola Oil – Using oil instead of butter keeps the cupcakes moist and soft. We prefer the neutral flavor of canola oil. Mini Chocolate Chips – They melt into the batter, leaving little pockets of chocolate throughout the cupcakes. Orange Extract – It adds a hint of citrusy freshness that pairs beautifully with the chocolate. If you can’t find orange extract, you can use vanilla extract instead. Shredded Coconut – It’s optional, but it adds a nice crunch and a tropical flair to the cupcakes. Substitutions and Variations Here are some of our favorite variations and substitution ideas: Chocolate Chips: Try using white chocolate, peanut butter chips, or even dark chocolate chips for a different flavor. We love the latter in our Double Dark Chocolate Chip Cookies! Frosting: If you’re not a fan of orange, simply omit the orange extract, and you’ll have a delicious classic chocolate ganache to frost your cupcakes. Nuts: If you like a little crunch in your cupcakes, feel free to add a half cup of your favorite chopped nuts to the batter. Walnuts or pecans would be a tasty addition like in our Apple Zucchini Carrot Muffins. Veggies: Feel free to replace half of the zucchini with finely grated apples or carrots. Step-By-Step Recipe Instructions Preheat oven to 350F and prepare muffin pan. Whisk dry ingredients together in a bowl. In a separate bowl, beat eggs and add oil, zucchini, and chocolate chips. Gently fold dry ingredients into the egg mixture. Fill cupcake liners two-thirds full and bake for 20-30 minutes. For the ganache, melt chocolate and cream in a saucepan. Add orange extract and let it cool to a frost- able consistency. Frost the cupcakes and sprinkle with shredded coconut. For full list of ingredients and instructions, see recipe card below. How to Prep Ahead Take a look at our best prep-ahead tips for this recipe: Shred the Zucchini: Don’t wait until the last minute to shred your zucchini. This can be done ahead of time and the zucchini can be stored in an airtight container in the fridge for a couple of days. Make and Freeze: These cupcakes freeze beautifully, even when frosted. So feel free to bake them in advance, let them cool completely, then store them in an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, thaw at room temperature. These Chocolate Zucchini Cupcakes are moist, tender, fluffy, and sink-your-teeth-in delicious. Commonly Asked Questions Can I use regular-sized chocolate chips instead of mini chocolate chips? While you can use regular-sized chocolate chips, we recommend using mini chocolate chips as they melt into the cake better and give a more even distribution of chocolate throughout the cupcakes. Why do I need to add instant coffee granules to the dry ingredients? The instant coffee granules actually enhance the chocolate flavor in the cupcakes. Don’t worry, your cupcakes won’t end up tasting like coffee. The coffee just makes the chocolate flavor more intense and delicious. Decaf granules work fine as well. How long do chocolate zucchini cupcakes keep? These chocolate zucchini cupcakes can be kept at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week. Can I freeze these cupcakes? You can freeze baked and cooled cupcakes in an airtight container for up to 2 months. Print Chocolate Zucchini Cupcakes These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolatey. The velvety ganache frosting is heavenly, while zucchini lends moisture and some veggie power! Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 30 minutes minutesCook Time 25 minutes minutesTotal Time 55 minutes minutes Servings 12 standard size Calories 447kcal Author Amy Dong IngredientsCupcake Batter1 cups all purpose flour1 ¼ cups granulated sugar¼ cup unsweetened cocoa powder + 2 TB more1 tsp instant coffee granules decaf granules are fine1 tsp baking soda½ tsp baking powder¼ tsp table salt2 large eggs½ cup canola oil + 2 TB more1 ½ cups finely grated zucchini loosely packed1 cup semi-sweet mini chocolate chips mini’s are best, as they melt into the cake wellOrange-Ganache Frosting4 ½ oz semi sweet chocolate morsels½ cup heavy cream2 tsp orange extractOptional garnish: finely shredded coconut sweetened or unsweetened InstructionsPreheat oven to 350F, with rack on lower middle position. Line or grease a standard muffin pan. Set aside.In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not over-mix.Bake 20-30 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached – be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks. Cool cupcakes completely.Meanwhile, make the Ganache: In a heavy saucepan, add chocolate morsels and heavy cream. Constantly stir on low heat until smooth and melted. Add orange extract and stir until combined. Remove from heat and let cool enough for ganache to thicken to a frost-able consistency. Frost as desired and sprinkle with shredded coconut. Notes Make sure to finely grate the zucchini for the cupcake batter. This will help it blend into the batter and cook more evenly, giving you moist and delicious cupcakes. Instant coffee granules might seem like an unusual addition, but they actually enhance the chocolate flavor in the cupcakes. Don’t skip this ingredient! When making the orange-ganache frosting, allow it to cool to a frost-ability consistency before frosting the cupcakes. This will give you a smooth and glossy finish. We love using semi-sweet mini chocolate chips in this recipe. They melt into the cake beautifully and give little bursts of chocolate in every bite.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 447kcal | Carbohydrates: 47g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 177mg | Potassium: 286mg | Fiber: 4g | Sugar: 33g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg More to bake and eat Molten Chocolate Pudding Cake – This Molten Chocolate Pudding Cake is better than anything you can get from a restaurant…dreamy good. Chocolate Beet Cake with Cream Cheese Frosting – This Chocolate Beet Cake with Cream Cheese Frosting is THE best “surprise cake” you’ll ever dish up. Nobody will ever guess your secret ingredient. Easy Chocolate Kahlua Cake – This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. Chocolate Turtles – These chocolate turtles require only 4 ingredients, and are absolutely irresistible. They’re perfect for sharing with your favorite people.   The post Chocolate Zucchini Cupcakes appeared first on Chew Out Loud.