Hocus Pocus Zucchini Brownie Books

Note: I left out 1/2 of the baking soda to have a flatter book. Optional

Special Supplies:

*Rectangular Cookie Cutter, or cut brownies into same size rectangular book shapes, cut 2 for each book

*Dark Chocolate Melting Wafers, melt according to direction on package.

*Silicone melting bottle with round tip or decorating bag with small round tip, fill with melted wafers and pipe on books as shown in pictures below.

*Wilton Candy Eyes, one for each book

*Pink Frosting, for middle of books

Ingredients:

*1 and 1/2 cups Granulated Sugar

*1/4 cup Extra Light Olive Oil

*1/4 cup Vegetable Oil

*1 tablespoon Vanilla Extract

*2 cups peeled and grated Zucchini

*1 teaspoon Sea Salt

*1 and 1/2 cups All Purpose Flour

*1/2 cup White Wheat flour or Whole Wheat Flour

*1/4 cup Special Dark Cocoa Powder

*1 and 1/2 teaspoons Baking Soda or 3/4 teaspoon for flatter books

Instructions:

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Stir together with a wooden spoon, in a large glass the wet ingredients: Sugar, oil, vanilla, sea salt and grated zucchini.

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Sift together in a bowl the flour, cocoa powder and baking soda.

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Stir the dry ingredients gradually into the wet ingredients and mix until totally combined.

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In a quarter baking sheet lined with parchment paper and Pam cooking spray, pour the brownie batter evenly on baking sheet.

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Bake in a 350*F. oven for 25-30 minutes or until slightly firm to the touch.

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Cool completely.

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Cut brownies into desired sized rectangles. Use 2 brownie rectangles, decorate one for the hocus pocus book covers. Then add the large candy eye, attach with melted chocolate wafers (use a silicon melting bottle with round tip lid or decorating bag with small round decorating tip and decorate book as desired. Allow to set. Then frost the top of the second brownie for book center and place the unfrosted side of the decorated book to the top of the frosted brownie back cover. Refrigerate until ready to eat. See pictures.

Plant Based Cream Frosting

Recipe for 12 cupcakes or 1 layer cake, double if desired.

Ingredients:

*1 cup Earth Balance Vegan Butter, leave out of fridge 30 minutes

*2 and 1/2 ounces White Chocolate Chips, Melted

*3 cups Powdered Sugar

*2 tablespoons cup Country Crock Plant Cream, room temperature

*1 teaspoons Vanilla Extract

*Pinch Sea Salt

*Pink Gel Food Coloring, like Wilton’s

Instructions:

In bowl add the butter and using a hand mixer, beat until a light yellow color about 2-3 minutes. Add 1/2 the powdered sugar. Then slowly add the melted white chocolate chips.

Add the remaining powdered sugar, cream and vanilla extract. Beat on medium speed for about 2- 3 minutes. Mix in pinch of salt.

Fill piping bags with frosting, you could also use Wilton piping bottles. Frost the inside on the back book cover. See pictures.

Note: If butter is to cold you will get little chunks of chocolate in your frosting.