Thursday, August 23, 2012

Chocolate Chip Zucchini Cookies

I found this recipe on Pinterest and,since we have so much zucchini from our garden, decided to give them a try today! They were good, I think next time I'd even add a tsp of cinnamon to give it a little more flavor... And my very picky son even had one!!! I finally got zucchini into him!!! Does it count as healthy when they are in cookies??? :)

2 cups all-purpose flour
1 teaspoon baking soda
2 sticks butter or margarine, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups shredded zucchini (from 2 medium zucchini, unpeeled)
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. Set aside.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large mixing bowl or a stand mixer, combine the butter and sugars and mix until smooth. Add the eggs and vanilla extract and mix until the eggs are incorporated completely. Add the shredded zucchini and mix until evenly combined.
Slowly add the flour mixture, stirring until the flour and zucchini combine to form a stiff dough. Stir in the oats & chocolate chips.
Drop the cookie dough by heaping tablespoonfuls 2 inches apart onto the prepared baking sheet. Bake for about 15 minutes or until golden. Remove the cookies from the pan and cool completely on wire racks.

I found the dough to be quite soft... Even "runny" and the cookies spread a lot when I baked the first batch so I put the raw dough in the fridge for about an hour and it firmed right out.. When I baked the firmer dough the cookies turned out better... Held their shape.
Our picky eater eating the cookies with zucchini in them!

Buttermilk Blueberry Muffins

The following recipe is for the best blueberry muffins I have ever tasted.

1 cup fresh blueberries or frozen (unthawed)
2 cups all-purpose flour, plus 1 Tbsp all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4t salt
1 large egg
1 1/4 cups buttermilk
1 tsp vanilla extract
3 Tbsp unsalted butter, melted and cooled

For Crumble topping(optional):
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup firmly packed light brown sugar
2 Tbsp unsalted butter, cut into 1/2 inch pieces

To make the blueberry muffins: preheat the oven to 375 degrees F. Generously butter or grease the muffins cups/tins.
If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 Tbsp flour.
In a large bowl, sift together 2 cups flour, baking powder, baking soda, cinnamon. Add sugar and salt, stir well so that all the ingredients mix well.
In a medium bowl, whisk together the egg and 1 cup of buttermilk until combines, whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well, begin stirring the liquids, gradually drawing the dry ingredients into the well until they are blended well. If the mixture is to thick add the additional 1/4 cup of the buttermilk and gently mix.
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
Evenly divide the batter among the prepared muffin cups
To make the crumble topping (optional): In a small bowl, combine the flour, cinnamon and brownsugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping looks like crumbled
Evenly divide the crumble topping among the muffins, sprinkling it on top.
Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear. Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.
Serve warm, or cool completely. Store in an airtight containers at room temperature for up to 2-3 days.
Cohen loves them!

Saturday, August 11, 2012

Raspberry Frozen Yogurt

A delicious frozen treat! We make this using raspberries from our garden.
Recipe from Cuisinart classic frozen yogurt-ice cream & sorbet maker instruction & recipe booklet.

Makes 10, 1/2 cup servings

16 oz (2 cups) raspberries... Can use fresh, or frozen, thawed.
1 cup granulated sugar
1/3 cup lime juice
3 cups (I use one carton) fat-free vanilla yogurt

Place raspberries, sugar & line juice in a bowl. Stir to blend. Cover and let sit for 2-3 hours in fridge. Place raspberry mixture into blender and blend for 15-20 seconds. Strain thru a fine mesh strainer, pressing thru the solids to remove all the seeds, discard the seeds. Combine the raspberry mixture with yogurt. Stir to blend until smooth. Turn the frozen yogurt maker on; pour the mixture into the freezer bowl and let mix until thickened... About 20-25 minutes. The yogurt will have a soft, creamy texture. If you'd like it more frozen, transfer yogurt to a freezable container and place in freezer for about 2 hours, or when you want to use it. I find if I put it in the big freezers, it freezes too hard and it's quite difficult to scoop out so I keep it in the top of the fridge freezer... Or make sure I take it out of the freezer 10-615 minutes or so before serving.

Frozen yogurt when finished mixing for 20 minutes... 
Frozen yogurt after frozen in the freezer