Friday, July 22, 2016

Oatmeal Zucchini Cookies

Yeah....we're that desperate around here. Looking for new ways, old ways, ANY way to use the blessed abundance of zucchini our garden is producing this year.

My mom makes the BEST zucchini bread, and it would have been easier to just beg her for her recipe and then hope it comes together half as good as hers. Instead, I put this recipe together this morning and I really like it (it even passed the son's-friend-who-happened-to-drop-by test, so I sent him home with some!). In all honesty, this is my second attempt at doing something useful with my zucchini today. I tried to go "all healthy like" with the first batch and used super-fine almond flour. Uummm....I guess I need to master almond flour before I go putting it in my cookies (smiles).

Anyway, this recipe uses only 1 zucchini, but I'm pretty sure I will be tossing many more in the food processor to puree for other dishes. Mom just freezes hers for her zucchini bread, so I will probably do the same.

If YOU have any zucchini recipes you'd like to share, PLEASE, by all means, share away in the comments section! But for now, you gotta try this recipe! It's a keeper that I'll be making again and again.

Oatmeal Zucchini Cookies

¼ c. butter, softened
¾ c. brown sugar
¾ c. granulated sugar
2 eggs
1 ½ tsp. vanilla extract
1/2 c. pureed zucchini (about 1 medium)
2 c. all-purpose flour
1 tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground coriander
1 c. old-fashioned oats
½ c. mini semi-sweet chocolate chips

Preheat oven to 350 degrees.

In large bowl of stand mixer, combine butter and sugars. Mix until butter is fully incorporated. With the mixer running, add eggs one at a time then add vanilla extract. Turn mixer off and spoon in pureed zucchini. Mix until well combined.

In separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and coriander.

Add dry ingredients to the zucchini mixture about a cup at a time. Once fully incorporated, pour in oats and chocolate chips. Mix well.

Place dough in refrigerator for about 20 minutes.

Using small cookie dough scoop, place cookie dough on baking sheet (I like to use silicone liners).

Bake for 12 minutes or until golden brown.


Tuesday, July 12, 2016

Lemon Cooler Cookies

So, these just happened today in my kitchen.

This is one cookie that takes me right back to my little-girl self; pony tails, dirt under my fingernails, taking on a double-dog dare to climb up the big-kid slide and plotting how I would talk my parents into letting me stay up late. Yeah, those days :)

I've always been a little bit crazy for these cookies. And now....I can make them whenever I want because I put this recipe together this afternoon and it is forever ingrained in my big-girl brain! Actually...I'm glad I'm writing it down here because sometimes my big-girl brain forgets (smiles).

In a word??? These. Are. Delicious! SO light and fluffy and lemony. Amazing flavor and texture. You seriously need a batch of these to share with those you love. They will definitely brighten up your long, lazy days of summer :)

Lemon Cooler Cookies (Joyful Kitchen version)

1/2 c. plus 2 Tbsp. butter, room temperature
1 c. confectioner's sugar
2 eggs
1 tsp. lemon extract
Juice of 1 lemon
2 ½ c. flour
1 Tbsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. cream of tarter

1 c. confectioner's sugar
zest of 1 lemon

Preheat oven to 325 degrees.

In large bowl of stand mixer, cream butter and 1 cup confectioner's sugar. Add eggs one at a time mixing well after each. Add lemon extract and juice and beat about 30-40 seconds to make sure everything is combined.

In medium bowl, combine flour, baking powder, baking soda, salt and cream of tarter. Stir together.

Add dry ingredients to wet ingredients 1/2 cup at a time. Make sure all ingredients are fully incorporated. 

Use small cookie dough scoop and scoop dough onto cookie sheets (with silicone liner, if possible). Bake 12 minutes. Remove pan from oven and transfer cookies to cooling rack.

Meanwhile, add lemon zest to 1 cup of confectioner's sugar and stir.

Coat each cookie in powdered sugar mixture and store in an air-tight container. :)


Thursday, July 7, 2016

Cheesy Herb Biscuits

This is one of those recipes I'll be using again and again. I've tried several other biscuit recipes, and I always come back to my tried and true version. The addition of Gainey Vineyard's special seasoning just sends these things over the top. Warmed up with butter??? Absolute Heaven :)

Cheesy Herb Biscuits

2 c. flour (plus more for dusting)
1 Tbsp. baking powder
1/2 tsp. salt
7 Tbsp. butter, very cold
1 c. sharp cheddar cheese, grated
2 Tbsp. Gainey Vineyard Rosemary & Garlic Seasoning
1 c. milk
1 Tbsp. butter, melted

Preheat oven to 400°.

Sift flour, baking powder and salt into mixing bowl.

Using a cheese grater, grate butter and add it to the bowl.

Work butter into flour mixture using a pastry blender or two knives in scissor fashion. Combine until butter is fully incorporated and no large pieces remain.

Add seasoning mix and grated cheese. Stir to combine all ingredients evenly.

Pour in milk and stir until mixture forms a dough.

Turn dough out onto floured surface and continue mixing all ingredients together by hand. (Don’t overwork dough). Use the palms of your hands to gently spread dough out. Fold dough back over itself to create layers adding flour as needed.

Cut biscuits out with small biscuit cutter. Place onto a baking sheet (or in cast iron skillet). Brush the tops with melted butter. Bake 20-22 minutes.

Note: for Gainey Vineyard's Rosemary & Garlic Seasoning and many other delicious products, visit their web site: http://gaineyvineyard.com/