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)

 

 

SUMMER ICEBOX CAKE WITH BERRIES

IMG_4808 ICEBOX CAKE

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

IMG_4808 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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BLUEBERRY WHITE CHOCOLATE COOKIES

blueberry-white-chocolate-cookies

If you’ve been following me for a while you may remember when I made these awesome cookies before. I did something different this time. I used dehydrated blueberries. Look how pretty! And of course, they’re still delicious whether you use dehydrated, fresh or frozen blueberries. If you went berry picking this summer, here’s a great recipe to try.

A delicious soft cookie with a subtle taste of lemon.

YIELD: 18 COOKIES
INGREDIENTS
• 6 Tablespoons salted butter, softened
• 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
• ½ rounded cup granulated sugar
• 1 Egg
• ½ Teaspoon vanilla extract
• ½ Teaspoon lemon extract
• 1 ½ Teaspoons lemon juice
• 1 Teaspoon lemon zest
• ¼ Teaspoon salt
• 1 cup + 1 TBSP all-purpose flour
• ½ cup white chocolate chips
• ½ cup dehydrated, fresh or frozen blueberries (Craisins or raspberries are fantastic too!)

PREPARATION
Use a stoneware baking sheet if you have one. Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy. Add sugar and beat about 2 min.

Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.

Add flour and beat on low speed until just incorporated.

Fold in white chocolate until combined. Add frozen blueberries, which will be partially thawed by now. (NOTE: If you prefer the cookies to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350*

Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets. I left them in a rounded mound because it was near impossible to shape them. They will flatten and take on a cookie shape as they bake. Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

blueberry-white-chocolate-cookies

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By Tika for CHEW WANNA EAT? © 2016

BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING, by Tika

BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING
BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING

  This recipe makes a wonderful lightly sweet muffin with a great crumb.  No, you don’t have to fill them with lemon curd, but why wouldn’t you?  It takes them right over the top!

YIELD: 6 Jumbo muffins and 8 regular sized muffins.  You could also make a few muffins and a coffee cake.

INGREDIENTS:

1 cup Crisco

3 cups unbleached AP flour

1 ½ cups sugar

2 tsp baking powder

1 tsp cinnamon

3 large eggs

1 cup milk

1 tsp vanilla

1 ½ cups blueberries

PREPARATION:

In your mixer bowl, cut together the first five ingredients using a pastry blender.  Mixture will be crumbly.  Remove one cup of mixture and set aside.

Beat in the eggs, milk and vanilla.  (Never over mix muffins.)  Lastly, fold in the blueberries, and then top with reserved crumbs.  Bake jumbo muffins at 375°F in well greased pans for 22-25 minutes.  The regular sized muffins take about 21 minutes.

Leave them in the pans for about ten minutes, and then remove.  Let them cool completely on a wire rack if you’re going to add the lemon curd filling.  And if you aren’t . . . why not?  Just in case, here’s the recipe for the LEMON CURD FILLING RECIPE: https://wordpress.com/page/95625498/139/

USE PASTRY BLENDER UNTIL MIXTURE IS CRUMBLY
USE PASTRY BLENDER UNTIL MIXTURE IS CRUMBLY
EXCUSE THE BAD PHOTO, BUT I HAD TROUBLE WITH THE LIGHTING TO SHOW YOU HOW MUCH I HOLLOW OUT
EXCUSE THE BAD PHOTO, BUT IT WAS DIFFICULT TO SHOW YOU THE HOLLOW THAT I CUT OUT
THIS IS THE PAN I USE WHEN MAKING JUMBO MUFFINS OR CUPCAKES
THIS IS THE PAN I USE WHEN MAKING JUMBO MUFFINS OR CUPCAKES
BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING
BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING

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By Tika for CHEW WANNA EAT? © 2015

BRAIDED BLUEBERRY CHEESE DANISH, by Tika

BRAIDED BLUEBERRY CHEESE DANISH
BRAIDED BLUEBERRY CHEESE DANISH

DANISH

¾ cup cottage cheese

1/3 cup sugar

1/3 cup milk

¼ cup vegetable or canola oil

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt

½ tsp cinnamon

FILLING

4 Ounces cream cheese, at room temp

¼ cup sugar

½ tsp cinnamon

1 egg, separated

1 tsp vanilla extract

1 Cup fresh or frozen blueberries

GLAZE

½ cup confectioner’s sugar

2 tsp milk

½ tsp vanilla

Dash cinnamon

PASTRY DOUGH PREPARATION:

In a blender or food processor, process cottage cheese until it’s lump free. Add sugar, oil and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes.

FILLING PREPARATION:

In a mixing bowl, beat cream cheese, sugar, cinnamon, vanilla, and egg yolk until smooth. (Reserve the egg white for wash).

ROLLING PASTRY DOUGH:

Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread cream cheese mixture down the center of dough. Sprinkle blueberries on top. On each side of dough, use a very sharp paring knife, and cut 1”wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  Near the filling is the section of dough that will wrap around the side section of your pastry.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and milk; brush over dough.

Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack.

In a small bowl, combine glaze ingredients, and drizzle over warm pastry. Refrigerate leftovers.

By Tika

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BRAIDED BLUEBERRY CHEESE DANISH (2)

Braided Blueberry Danish 2015-09-15 16.14.27

Braided Blueberry Danish

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BRAIDED BLUEBERRY CHEESE DANISH2015-09-15 16.30.49_crop

BRAIDED BLUEBERRY DANISH (2)_crop

Braided1 Blueberry Cheese Danish (3)_crop

BRAIDED BLUEBERRY CHEESE DANISH
BRAIDED BLUEBERRY CHEESE DANISH

COOKIES

Blueberry White Chocolate Cookies
Blueberry White Chocolate Cookies

A delicious soft cookie with a subtle taste of lemon.

YIELD:  16 cookies

INGREDIENTS

  • 1 cup + 1 TBSP all-purpose flour
  • 6 Tablespoons salted butter, softened
  • 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
  • 1/2 cup granulated sugar
  • 1Egg
  • ½ Teaspoon vanilla extract
  • ½ Teaspoon lemon extract
  • 1 1/2 Teaspoons lemon juice
  • 1 Teaspoon lemon zest
  • ¼ Teaspoon salt
  • 1/2 cup white chocolate chips
  • ½ cup frozen blueberries (Craisins or raspberries are fantastic too!)

PREPARATION

Line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy.  Add sugar and beat about 2 min.

Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.

Add flour and beat on low speed until just incorporated.

Fold in white chocolate until combined.  Add frozen blueberries, which will be partially thawed by now. (NOTE:  If you prefer the blueberries to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350*

Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets.  I left them in a mound because it was near impossible to shape them.  They will flatten and take on a cookie shape as they bake.  Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

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Tika 3/03/15