• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 Tbsp ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 1/4 cups whole milk

• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 4 oz. cream cheese, softened
• 1/2 tsp salt
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp cinnamon
• 4 cups confectioners' sugar
• 3-5 Tbsp whipping cream

Ingredients (12 brownies)

• 4 ounces unsweetened chocolate; coarsely chopped
• 3/4 cup butter
• 1 ½ cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 2 (4.5 ounce) Symphony Chocolate bars; broken into little rectangles

Instructions

Preheat oven to 350. Line an 8 x 8 baking pan with parchment paper or foil, and butter or spray with non-stick cooking spray.

Microwave chocolate and butter in a large bowl (slowly and at low power-don't burn the chocolate!) for 2-3 minutes (30 seconds at a time) or until butter is melted.

Whisk until chocolate is melted. Whisk in sugar and add in eggs, vanilla and salt. Whisk until smooth. Gradually add in flour and stir until just combined.

Spread ½ the batter into prepared pan. Add an even layer of Symphony bar rectangles and cover with remaining ½ of brownie batter. Gently spread the batter, making it smooth and even. Bake for 30 - 32 minutes; do not over bake.

Let brownies cool completely on a rack before cutting.

Ingredients (18-22 muffins)

• 2 cups coarsely shredded zucchini
• 3 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 1 cup canola oil
• 1/4 cup plus 2 Tbsp milk
• 2 tsp vanilla extract
• 3 large eggs, lightly beaten

Instructions

Preheat the oven to 350F. Grease standard size muffin tins.

Press shredded zucchini between 2 layers of paper towels to soak up excess moisture.

Combine the dry ingredients in a large mixing bowl: flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg.

In a medium mixing bowl, whisk together the sugars, oil, milk, vanilla and eggs. Add to the flour mixture and stir just until dry ingredients are moistened. Fold in shredded zucchini.

Fill muffin cups with batter and bake for about 20 minutes or until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean.