Just the Tip
Search
Categories
Have a request?
This form does not yet contain any fields.

     

    Entries in summer (9)

    Monday
    Sep122016

    Zucchini Oatmeal Chocolate Chip Cookies

    Well, here in Utah, Zucchini season is starting to wind down, but if you grow zucchini, you will have already had sautéed zucchini, breaded zucchini, baked zucchini, fried zucchini, zucchini pasta, zucchini casserole, zucchini bread, and, of course, the oh so fad-tastic zoodles. *shudder* That word is like nails on a chalkboard to me. Anyway, my point is, we can all use more zucchini recipes. Options are a good thing. These cookies are cake like, in texture, with a bit of chew from the oats, warm spices, and plenty of chocolate.

    Here’s what you’ll need: 

    • ½ cup butter (1 stick) – softened
    • ¾ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 cup grated zucchini
    • 1 cup flour
    • ½ cup whole wheat flour
    • ¼ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon spice mix
    • ¼ teaspoon salt
    • 1 cup oats
    • 2 cups chocolate chips 

    Preheat your oven to 350°. Then go ahead and grate your zucchini. I like to just use a box grater. Even though I still make a mess, it’s much easier to clean up than the 87 parts of the food processor.

    There we go. This looks like a lot, but I was doubling the recipe, so just ignore that.

    Now, in your mixing bowl, beat the butter for about a minute, until it’s nice and soft. Add the sugar and mix on medium speed for about two minutes, scraping everything down a time or two in the middle.

    Add the egg.

    Mix until it’s thoroughly incorporated, scraping everything down again, and then add the vanilla.

    When that’s mixed in, add the zucchini. Just a quick note, the zucchini should be room temperature when you grate it, so if you’ve had it in the fridge, make sure you pull it out ahead of time.

    Once the zucchini is incorporated, step away from that for a minute to deal with the dry ingredients.

    Let’s talk spices for a minute. Along with the cinnamon, I used Penzey’s Pie Spice. It’s just a mix of spices. Cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove, to be exact. I also added an extra bit of mace, because I just love the stuff. You can really use whatever mix of spices you like, though. Put them into a bowl along with both flours, soda, powder, and salt.

    Give that a good whisk to get rid of any lumps and get everything evenly distributed.

    Now, when you go back to your zucchini mixture, it’s going to look like a swampy mess, but don’t panic. The zucchini just needed to give off some water. 

    Give it a quick stir and then add the dry ingredients. See, everything is fine. 

    Add the oats. I like to use a combination of old fashioned and quick oats, but if you only have one or the other, it will be just fine either way.

    Stir them in. This is going to be unlike a typical cookie dough. It will be more like a thick cake batter in its consistency.

    Add the chocolate chips. I have a couple opinions when it comes to chocolate chips. Firstly, as long as they’re good quality (I like Ghirardelli, but Guittard is also a good brand.) you can never have too many of them. And secondly, in baked goods, a combination of types of chocolate (milk, semisweet, dark, etc.) is always better than using just one. I used milk, dark, semisweet, and mini semisweet. Use whatever combination you like.

    And, one last stir. I like to just use a silicone spatula for this one, and just sort of fold everything together. 

    Scoop the dough onto a parchment lined sheet pan. I would definitely use parchment for these cookies, because they tend to be a bit sticky. My scoop is about 1 ½ Tablespoons, which I think is the perfect size for these cookies.

    Into a 350° oven for 14-15 minutes. When they’re done, they’ll be dry on top and just starting to brown around the edges. And look how lovely they are with their bits of green and loads of chocolate chips.

    Allow them to cool on the pan for about 10 minutes before moving them to a cooling rack.

    Here’s a look at that wonderful cakey texture I told you about. They’re soft, chewy, and simply fabulous. I have a feeling even picky eaters will love these. Hubby (who is probably the pickiest eater I know) said they are the best cookies he's ever tasted. 

    Are you sad to see summer coming to an end, or just glad to finally get a break from the heat?

     

    Print this recipe

    Friday
    Aug162013

    Zesty Zucchini Bread 

    If you have a garden and are growing zucchini, this is about the time of year you have them coming out your ears.  We have a handful of recipes using them, like Seeley’s zucchini fettuccini, my potato and zucchini pie, and quiche.  Today, however, I’m going for a more traditional option.  Everyone has had zucchini bread before, but this recipe is made with buttermilk and lots of spices so it’s moist, flavorful, and delicious. 

    Here’s what you’ll need:

    • 1 ½ cups flour
    • 1 cup whole wheat flour
    • 2 teaspoons cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ¼ teaspoon cloves
    • ¼ teaspoon ginger
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ¼ cups sugar
    • 2 eggs
    • ¼ cup butter, softened
    • ¼ cup oil
    • 2 teaspoons vanilla
    • ½ cup buttermilk, room temperature
    • 2 cups grated zucchini, room temperature

    I know that looks like a long list of ingredients, but most of it is just spices… and speaking of spices, if you happen to have cardamom or mace in your cupboard, feel free to add ¼ teaspoon of either or both.  I just didn’t have any on hand.  I have since remedied the situation with a trip to Penzeys with my friend Elise Logan. 

    Before you start with the ingredients, go ahead and preheat your oven to 350° and butter a 2 quart loaf pan. 

    Then, into a bowl go all of the dry ingredients except the sugar.  (First 10 on the list)

    Whisk that together so that everything is evenly distributed. 

    In a separate mixing bowl, go the butter, oil, and sugar. 

    Mix until it’s nice and smooth and creamy, then add the eggs and vanilla

    Mix until the eggs are completely incorporated, stopping to scrape down the sides of the bowl at some point. 

    Add the zucchini.

    Stir that in and add the buttermilk.

    Once that’s incorporated, add the flour mixture. 

    Now that the flour is in, you don’t want to over mix, so just gently stir until the flour is barely incorporated. 

    Scrape the batter into the prepared loaf pan. 

    Level it out on top and place it onto a sheet pan before putting it in the oven.  Bake at 350° for 60-70 minutes.  It should be nice and brown on top and a toothpick inserted in the center will come out clean. 

    After 20 minutes, remove the loaf from the pan and place it on a rack to cool. 

    Allow it to cool completely (or nearly) before slicing.  Then inhale the aroma of all those fabulous spices and enjoy.  Spicy, sweet, moist, deliciousness. 

    What's growing in your garden this year?