Tis the time of year when you've gotta make sure your house, car, and anything else is locked up tight or you might get your neighbors extra squash and zucchini! Well I am here to tell you, now you can open your doors and welcome the bounty with open arms! Because we are taking that zucchini and squash and turning it into CHOCOLATE CAKE!!

Chocolate Cake - Taste Tester's Consensus
Husband: Liked it, but could tell that it was zucchini flour
Friend, Natalie who is Gluten Free: Liked it and would totally make it.
Natalie's 9-year old daughter who is also Gluten Free:
Really liked it, wondering what else we can try!
Are you local and want to be a taste tester? Email me and let me know!

One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.

The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!

INGREDIENTS
1 14.1oz package refrigerated Pillsbury Pie Crust
1 egg
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening

DIRECTIONS

1. Preheat oven to 425.
2. Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
3. Prepare egg wash by lightly beating together the egg and the water, set aside.
4. On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
5. Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
6. Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
7. Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
8. In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.

Banana Bread w/ Toasted Walnuts
Makes one 9-inch loaf

Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup Sugar (if you want to make it Sugar Free add 1 cup sugar substitute instead of Sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain Greek yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled (or olive oil)
1 teaspoon vanilla extract

Directions

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar (or Splenda), baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.