Blueberry Lemon Zucchini Cookies

Blueberry Lemon Zucchini Cookies (4)

     There’s been a new marriage in town, and I’ll bet you haven’t heard about it yet.  It was hush, hush, but I’m here to tell you all about it.  Blueberry, lemon, and zucchini cookies are melt in your mouth good!  Now, get this.  You all know what a sugar addict I am.  While the first sheet of cookies was baking, I dug out my lemon cream cheese frosting recipe and my lemon buttercream frosting recipe.  I was definitely going to use one or the other.  Guess what?  They are so good just as they are, I didn’t frost them.  Yep, they’re nekkie.  Bob and I both agreed that no frosting is necessary.  Our waistlines are thanking me.

Here’s how I made them:

INGREDIENTS:         YIELDS 32 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

½ tsp vanilla extract

¾ tsp lemon extract

1 large egg

2 dashes salt

1 tsp baking soda

¾ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 1/2 cups grated zucchini

1 ¼  cup fresh blueberries

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg, vanilla extract, and lemon extract, beating another minute.

Add salt, baking soda and baking powder, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Gently fold in blueberries.

On a stoneware baking sheet (or baking sheet lined with parchment paper or silicone sheet), drop batter using large cookie scoop.  Bake about 12 – 12 ½ min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

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By Tika for CHEW WANNA EAT? © 2017

Blueberry Lemon Zucchini Cookies (2)

Blueberry Lemon Zucchini Cookies (3)

Blueberry Lemon Zucchini Cookies (5)

Blueberry Lemon Zucchini Cookies (4)

 

 

Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting

    Oh what to do with all the zucchini?  Not more bread (although I love my zucchini bread recipe).  Cookies it is!  You’ll note the addition of only 1/8 tsp nutmeg.  I want to taste it, but I do not want it to be overpowering.  Nutmeg can be strong.  I think 1/8 tsp is just right.  This recipe makes a soft cake-like cookie.  Vegetables and fiber in every bite!

INGREDIENTS:         YIELDS 30 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

1 ½ tsp vanilla extract

1 large egg

2 dashes salt

1 tsp baking soda

½ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups grated zucchini

OPTIONAL:  Dates, walnuts, chocolate chips

Cream Cheese Frosting Ingredients:

4 oz cream cheese , softened

4 Tbsp butter, softened

1 tsp vanilla extract

2 cups confectioner’s sugar

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg and vanilla, beating another minute.

Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips.  Or go crazy and add them all.

On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop.  Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

 

Cream Cheese Frosting Preparation:

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.  Frosted cookies must be refrigerated.

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By Tika for CHEW WANNA EAT? © 2017

zucchini cookies

Zucchini cookies with cream cheese frosting

zucchini cookies w-cream cheese frosting

PECAN COOKIES

pecan cookies (2)

 I considered calling these Pecan Surprise cookies, cause you could add different surprises every time you make them. I might go crazy next time and do white chocolate chips. They’d be great with the pecans.

       Here’s a brand new one bowl, mix, scoop ‘em on the cookie sheets and bake delicious cookie for you!  You can customize them any way you want.  Don’t you just love that?  The recipe makes a lot, so I’m NOT counting them for you.  Sorry.  Bob guesstimates 75 cookies.  I’m still not gonna count.

INGREDIENTS:    PLEASE KNOW THAT I COPIED AND PASTED THIS FROM MY FACEBOOK PAGE.  THE SPACING ON THE INGREDIENTS LIST POSTED WEIRD.  THE LIST IS  CORRECT THOUGH.  THERE IS NOTHING MISSING.

 

2 sticks salted butter

1 cup Canola oil
1 cup sugar
1 cup confectioner’s sugar (sifted)
2 large eggs

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
½ tsp salt

4 cups AP flour

1 ¾  cups pecans (chopped)

1 ½ cups chopped (or whole chocolate chips (I used semi-sweet)

1 cup Heath bits

PREPARATION:
Preheat oven to 335 ° F.  (You want a relatively low baking temp so they don’t spread).
In mixer bowl, beat softened butter for 30 seconds.  Add Canola oil, and both sugars.  Beat til smooth.

Add eggs and beat until combined.  Add vanilla, baking soda, cream of tartar and salt.  Beat until combined.

Add flour and beat until just combined.

Stir in chopped pecans, chopped chocolate chips, and Heath bits.  For the last sheet, I mixed in some coconut.  Holy cow!  Outstanding.

Using a large cookie scoop, place dough balls approximately 2” apart on ungreased cookie sheet or stoneware sheet.  Bake for 14  – 17 minutes.

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By Tika for CHEW WANNA EAT? © 2017

Peach Crisp Pie

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Sum sum summertime, sum sum summertime . . . and the peaches are ripe for the pickin’!
OK, I picked nuffin. I sent Bob to the store. Now that I’m done telling fibs, let me tell you how I created this knock your socks off Fresh Peach Pie with my Apple Crisp topping. Firstly, I didn’t want a top crust, nor did I want a crumble topping, or even a streusel topping. But . . . I wanted something with texture and a bit of cinnamon flavor. So, it stands to reason that I would use my Apple Crisp topping. I also didn’t want to be mixing my beautiful peaches with flour as a thickener, I didn’t want to chance a gummy or pasty filling. So I used the Grandma standard ingredient – Tapioca. I baked mine in a Quiche/Tart pan, but a deep dish pan will work just as well.

 

INGREDIENTS:
1 unbaked deep dish pie crust
FILLING INGREDIENTS:
8 cups fresh ripe peaches, peeled, pitted and sliced
¾ cup sugar (half brown and half white)
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla
4 TBSP quick-cooking (Minute) Tapioca

 

TOPPING INGREDIENTS:
1/2 cup packed brown sugar
¼ cup wheat flour
¼ cup white flour
¼ cup cold butter, chopped
2 Dashes of salt

PREPARATION:
Line a deep dish pie plate with crust and refrigerate.
In a large bowl, mix peaches and sugars. Taste it. If the peaches are good and ripe, all is well. If the peaches are a little under-ripe, add a bit more sugar. Add cinnamon, salt, vanilla, and Tapioca. Stir to blend. Pour into the pie crust.
TOPPING: In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled (Pea-sized). Sprinkle over peaches. Put a baking sheet or foil under pie before baking, just in case.
Bake at 400° F for 20 minutes. Turn oven down to 350° F and bake for approximately 35 additional minutes or until topping is browned and filling is bubbly. Remove from oven and let cool completely.

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By Tika for CHEW WANNA EAT? © 2017

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SUMMER ICEBOX CAKE WITH BERRIES

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Feel free to make a flag design if you’d like to. I usually do, but today I just didn’t feel like it.

INGREDIENTS:
2 pkg. (3.4 oz each) Instant Cheese cake pudding
2 ¼ cups cold milk
1 tsp vanilla extract
1 tub (8 oz) Cool Whip
2 ½ cups sliced strawberries
1 ½ cups blueberries
Cinnamon graham crackers (whole)
OPTIONAL: 3 oz melted chocolate (Semi-sweet, milk chocolate or white chocolate)

PREPARATION:

Beat pudding with milk and vanilla for a good two minutes. Add cool whip and beat until just incorporated.

Place one layer whole graham crackers in bottom of 9” x 13” baking dish. You will have to break some to get them to fit evenly.

Spread half of pudding mix on top.

Put a layer of strawberries on top of pudding layer.

Place another layer of graham crackers on top. You can either fold the blueberries in the pudding mixture – OR – place the next layer of graham crackers on top and then add the pudding mixture, placing the blueberries decoratively on top. Garnish with a few strawberries.

OPTIONAL: Drizzle melted chocolate on top. Chill for four hours.

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By Tika for CHEW WANNA EAT? © 2017

IMG_4804 ICEBOX CAKE

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BLUEBERRY CINNAMON COFFEE CAKE

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It’s blueberry season! Here’s something new to try. I had blueberries in the freezer. I didn’t even thaw them. I took them out when I began making the batter and threw them in when it was time. They are great! This is my old standby coffee cake, you know . . . the one I’ve been making forever. The one with the slightly crispy edges like cornbread and brownies have. Oh yes, I need another piece.

The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl part. The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture.
INGREDIENTS: for an 8 x 8 or 9 x 9 pan. (Feel free to double. You can make one to give away or make mini coffee cakes in a cupcake tin.) NOTE: If doubling, don’t forget to double the streusel.
¼ cup Crisco
¾ cup sugar
1 TBSP sour cream or 1 TBSP soft butter
1 egg
2 tsp baking powder
½ tsp vanilla
¾ cup milk
1 ½ cup flour
½ tsp salt

STREUSEL PREPARATION:
In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

CAKE PREPARATION:
In mixer bowl, beat Crisco and sugar until light and fluffy. Add sour cream or butter, egg, baking powder, vanilla and mix well. Alternately add milk and flour, mixing until combined. Pour the batter into a prepared baking dish, add the cinnamon mixture, swirl it and get your fork ready.

STREUSEL PREPARATION:

In the same mixer bowl, mix with a pastry cutter or two forks, or two knives:
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 TBSP room temperature butter
You want to see small lumps in it. Don’t mix until it’s smooth, or you’ll ruin it.

OPTIONAL BLUEBERRIES:
¾ cup fresh or frozen blueberries
1 TBSP flour
¼ tsp cinnamon

In small bowl, mix all ingredients and toss gently. After swirling streusel through cake, fold blueberries into cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.

GLAZE INGREDIENTS:
This is something I’ve eyeballed for years. The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.
1 cup confectioner’s sugar
1 TBSP butter
½ tsp vanilla
¼ tsp almond extract
Small dash salt
2 TBSP warm half and half or milk

GLAZE PREPARATION:
In mixer bowl, combine sugar, butter, vanilla and almond extracts along with a quick dash of salt. On low speed, begin adding the half and half until you have a nice drippy glaze. Then beat on medium speed for a minute. Using a large spoon, drizzle this on the cake while the cake is still a little warm, just don’t put it on a hot cake.
NOW . . . How easy was that??? Yep. Pretty easy for all this delicious, moist, cinnamon goodness.

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By Tika for CHEW WANNA EAT? © 2017

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STRAWBERRY RHUBARB PIE

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  It’s strawberry and rhubarb season.  Need I say more?  Strawberries and rhubarb in a homemade lattice-topped pie crust is sure to wow your guests. It’s quite easy, too.  Really!

INGREDIENTS:

Double pie crust (unbaked)

1 ¼ – 1 1/3 cups sugar

3 TBSP quick-cook Tapioca

¼ tsp nutmeg

3 cups rhubarb, cut into 1/2 pieces (don’t peel)

2 ½ cups fresh strawberries, cut in half or quarters

PREPARATION:

Place all ingredients (except pie crust, of course) into a large bowl and mix with a serving spoon until well combined.  Place pie crust into a pie plate and pour in the fruit mixture.  Go ahead and give the lattice top a try.  It’s very easy.  I usually cut 1″ strips.

Bake at 375° F for about 50 minutes.

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By Tika for CHEW WANNA EAT? © 2017

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NO-BAKE CRISPY PEANUT BUTTER CHOCOLATE BARS

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  Today’s recipe is something I’ve seen all over the internet, and with good reason.  These chocolate peanut butter crisp bars are simple as well as delicious.  I added vanilla just cause, but you don’t have to.  I kept seeing the recipe with honey, but I said no no to that.  I saw a few that called for maple syrup, but who wants maple syrup flavored chocolate and peanut butter?  No no again.  I cut down on the butter and added a bit of milk for creaminess.  It worked!  Love them!

INGREDIENTS:

1 cup peanut butter

4 TBSP butter

1 cup sugar

1 ½ cups semi-sweet chocolate chips

1 tsp vanilla

2 TBSP milk

3 cups Rice Krispies or Corn Flakes

 

PREPARATION:

Line an 8 x 8 baking dish with Parchment Paper.  Set aside.

In microwave or on top of double boiler, melt peanut butter, butter and sugar, stirring until sugar is dissolved.  (Use a large bowl)

Add chocolate chips and stir until dissolved.  Add vanilla and milk, stirring until combined.

Stir in cereal and press mixture into baking dish.  Chill at least 2 hours.

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By Tika for CHEW WANNA EAT? © 2017

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SNICKERDOODLE CHEESECAKE

 

 

Snickerdoodle Cheesecake (5)

   My daughter-in-law was teasing me with photos and a recipe for Snickerdoodle Cheesecake.  I’ve seen them around before, but I might have been in one of my moods for cinnamon.  And Bob is always in the mood for cheesecake. 

     By now, you must know that I’ve never met a recipe I couldn’t alter.  It’s just my thing, and I can’t help myself.  I added an extra half tsp of vanilla and more cinnamon.  Since most of us have a stand-up mixer with only one bowl, I made a note after the cheesecake portion of the recipe so you can use the same bowl twice.  Oh yeah, one other thing.  I rarely use unsalted butter and then add salt to the recipe.  I think that’s silly.  Each stick of salted butter has approximately ¼ tsp of salt.  If a recipe calls for 2 sticks of unsalted butter and 1 tsp salt, I use 2 sticks of salted butter and ½ tsp salt.  I also added baking soda and salt to main snickerdoodle mixture, and then added flour slowly.  (Saves washing another bowl.)

By the way?  This cake is OUTSTANDING!

Ingredients

Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 c. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract (I used 1 tsp)
  • pinch of kosher salt

Snickerdoodle

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt (I cut this to 1/2 tsp because I used salted butter)
  • 1/2 tsp. baking soda
  • 1 1/2 sticks unsalted butter, melted (I used room temp salted)
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon (or more)
  • cinnamon sugar, for sprinkling

Directions

  1. Preheat oven to 350º. Grease (I used butter) a 9″-x-13″ baking pan with cooking spray.
  2. Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Note: If you have only one mixer bowl, transfer cheesecake mixture to a small bowl and set aside. You’ll have to rinse and dry bowl and beater.
  3. Prepare snickerdoodle dough: In mixer bowl, beat butter, sugar and brown sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix until just combined. Add baking soda, cinnamon, and salt. Slowly add flour and mix on low until just combined.
  4. Press about two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer. (I found it easy to use a serving spoon and scrape pieces right onto the cheesecake with a butter knife. Sprinkle with more cinnamon sugar.
  5. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into squares.

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By Tika for CHEW WANNA EAT? © 2017

Snickerdoodles Cheeecake

Snickerdoodle Cheesecake

Snickerdoodle Cheesecake (2)

Snickerdoodle Cheesecake (3)

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Snickerdoodle Cheesecake (5)

EVERYDAY CHOCOLATE CAKE

IMG_4070      Who doesn’t love a good chocolate cake?  I don’t think I know anyone.  This cake is so easy that it won’t have to wait for the weekend.  It just might be your new family favorite.

INGREDIENTS:

1 ¾ rounded cup sugar

1 ½ sticks room temp butter

2 tsp vanilla extract

3 large eggs

½ tsp salt

1 rounded tsp baking powder

1 tsp baking soda

2/3 rounded cup baking cocoa

1 cup coffee (prepared) or 1 cup water

2 cups AP flour

 

PREPARATION:

In mixer bowl, beat sugar, butter and vanilla until very well mixed. Add eggs one at a time, beating well after each.  Add salt, baking powder, and baking soda, and cocoa, mixing well.  Add coffee or water and flour alternately, and beat until well combined.  Pour into prepared 9 x 13 cake pan or 2 round pans which have been buttered well.

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By Tika for CHEW WANNA EAT? © 2017

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