Softest Zucchini Cookies with Browned Butter Frosting

I had two recipe fails last weekend.  The first had an alright texture, but the flavor was off and the 2nd had an alright flavor, but had a weird texture.  

That's okay now, because these Zucchini Cookies make up for the last 100 recipe disasters.  They are the best zucchini cookies . . . both the FLAVOR AND TEXTURE are perfect.  They are so good, that I couldn't resist eating one every.single.time I went into the kitchen and I'm not even going to tell you how many that added up to.    

Even the cookie on its own is flavorful and delicious.

Can you see the brown specks in the frosting.  Those brown specks are what you call FLAVOR!!! Amazing, nutty, toffee-like flavor.  

Go pick a zucchini out of the garden and make these right now!!!

You might also like:
Browned Butter Crinkles with Browned Butter Frosting
Soft and Chewy Oatmeal Cookies with Browned Butter Glaze
Zucchini Cake Sandwich Cookies

Softest Zucchini Cookies with Browned Butter Frosting

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. shortening
1/2 c. light brown sugar, packed
1/2 c. sugar
1 egg
1 1/2 tsp. vanilla extract
1 c. shredded zucchini
  (If your zucchini is really wet, squeeze out some of the excess water)
1 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon

Preheat oven to 350 degrees.  Cream together shortening, brown sugar and sugar.  Add the egg and vanilla and mix until creamy.  Mix in the shredded zucchini.  Add the flour, salt, baking soda and cinnamon and mix until just combined and creamy.  Drop dough by spoonfuls (about 1 Tablespoon each) onto a lightly greased baking sheet.  Bake for 10-11 minutes.  Transfer to a wire rack and cool completely.  Makes around 30 cookies.      

Browned Butter Frosting
5 Tbl. unsalted butter
1 tsp. vanilla extract
2 c. powdered sugar
1-2 Tbl. milk

Place butter in a small saucepan over medium heat and heat until golden brown specks appear, swirling pan occasionally.  Butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.  Remove from heat and pour into a medium bowl.  Make sure and get all the brown bits at the bottom of the pan, that is where all the flavor is.  Allow to cool to room temperature or until it begins to solidify (I usually refrigerate mine to speed up the process).  

Add the vanilla and 1/2 cup of powdered sugar and beat until combined.  Add remaining powdered sugar, 1/2 cup at a time, adding milk as needed to reach desired consistency.  Beat until light and fluffy.  Spread over cooled cookies.      


Linked up at Weekend Potluck! and Time to Sparkle!

20-Minute Cheesy Roast Beef and Pepper Sandwiches

This is another one of my lazy night dinners.  It comes together so darn fast and tastes so darn good.  I normally make this with a green bell pepper, but the store was completely out.  I guess someone messed up on their inventory and said they had 1200, but really had zero?  Oops.   Rather than drive to another grocery store, I decided to spend double and get a red and yellow bell pepper, since I had something else planned later in the week that also used peppers.   

I like to chop up the pepper and onion ahead of time and keep in an air-tight container and then I can just grab them out of the fridge and throw right into the hot skillet.  

Since this is such a fast meal, I need something fast to serve on the side and I love to stop at the corn stand on my way home from work and pick up some fresh corn on the cob.  Raise your hand if you like fresh corn on the cob as much as me :)  Or, if I make these on Sunday when I do have some extra time, I like to serve Roasted Ranch Veggies on the side.   

20-Minute Cheesy Roast Beef and Pepper Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 Lb. deli roast beef, sliced as thin as possible
1 tsp. olive oil
1 bell pepper, any color, ribbed, seeded and diced
1/3 c. finely chopped onion
sliced Cheddar and/or Monterey cheese
2 oz. cream cheese, softened 
4 hamburger buns, toasted

Heat olive oil in a large skillet over medium heat.  Add the diced pepper and chopped onion and saute for about 5 minutes or until tender.  Add the sliced roast beef and toss together with the peppers.  Allow to cook for about 2 minutes until heated through.  Top with sliced cheese (as much as you like); turn off heat and cover skillet with a lid or a large plate and allow the cheese to melt.  Spread cream cheese over half of each toasted bun.  Top with beef, pepper and cheese mixture and serve.  Makes 4 sandwiches.  

Jenn's Notes: Make sure to get the deli roast beef sliced as thin as possible.  When I use thicker roast beef, it tends to get a little tuff after cooking for a few minutes.  

Linked up at Weekend Potluck! and Time to Sparkle!

Weekly Menu Planning Saturday #20

SUNDAY

Restaurant Style Shredded Pork Enchiladas

MONDAY

Crispy Chicken and Roasted Garlic Flatbread Pizza

TUESDAY

Pioneer Woman's Frito Chili Pie
If you have any leftover pork from Sunday, you can throw it in this dish too

WEDNESDAY

Copycat Denny's Club Sandwich

THURSDAY

Skillet Chicken Parmesan

FRIDAY

Cajun Sliders with Turkey Bacon Ranch Pasta Salad
Use leftover lettuce from Copycat Denny's Club Sandwich

Turkey Bacon Ranch Pasta Salad
Use extra spinach from the pizza in this pasta salad

FOR DESSERT

Zucchini Cupcakes with Caramel Cream Cheese Frosting

OR, for the non-zucchini lovers

Soft Cookies with Pink Icing

Glazed Chocolate Zucchini Cake Donuts

Be sure to follow me on Pinterest and never miss a mouthwatering recipe.

I picked my third zucchini from the garden this weekend and I made donuts!

First of all, the glaze on these donuts is a MUST.  The donut on it's own isn't anything special, but the glaze, whether chocolate or almond make these very very tasty.

These are baked, not fried, so they are a little different than the cake donut you might be used to.

They are dense and cakey and there is a good chance you will want a glass of milk while you are eating one.

I can't decide which glaze I like better?  I take a bite of one and think I like it better until I take a bite of the other one.  Both are delicious.  

I only have one complaint.  Since these bake for such a short period of time, the zucchini doesn't have time to dissolve into the donut like it would if you were baking a loaf of zucchini bread for 45 minutes.  

So, occasionally, as you bite into the donut, you might get a "string" of zucchini.  

I would recommend shredding your zucchini as finely as possible.  I shredded mine thicker than I should have.  By shredding the zucchini finer, you will hopefully avoid the zucchini bits throughout.  

You might also like:
Chocolate Donuts with Vanilla Peanut Butter Glaze
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
Lion House Zucchini Bread

Glazed Chocolate Zucchini Cake Donuts
adapted from:  Sweet Peas and Saffron
(Printable Recipe) or (Printable with Picture)

2 c. cake flour
3/4 c. sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. salt
1 c. zucchini, shredded 
3/4 c. buttermilk
2 eggs, lightly beaten
2 Tbl. unsalted butter, melted

Chocolate Glaze (Enough for 12 donuts)
From: Jenn@eatcakefordinner
1 1/2 c. powdered sugar
4 Tbl. unsweetened cocoa powder
1/2 tsp. meringue powder, opt. (helps the icing harden more)
2 tsp. vanilla
2-3 Tbl. milk

Almond Glaze (Enough for 12 donuts)
From: Jenn@eatcakefordinner
1 1/2 c. powdered sugar
1/2 tsp. meringue powder, opt. (helps the icing harden more)
1/2 - 3/4 tsp. almond extract
1 tsp. vanilla extract
2-3 Tbl. milk

Preheat oven to 425 degrees.  In a large bowl, combine flour, sugar, cocoa powder, baking powder and salt.  Squeeze excess water from shredded zucchini and add to flour mixture.  Toss to evenly coat zucchini with dry mixture.  Add the buttermilk, eggs and melted butter.  Stir until just combined.  Batter will be very thick and you might think it won't come together, but it will.

Grease donut pan with cooking spray.  Spoon batter into donut pan, filling almost full.  Bake for 8 minutes or until top springs back when lightly touched or a toothpick inserted comes out clean.  Cool in pan for 5 minutes.  Transfer donuts to a wire rack and cool completely.  Dip the bottom half of the donut (which will now be the top) into the glaze and top with sprinkles, if desired.  Place on a wire rack and allow icing to harden.  Makes 12-13 donuts.      

For the Chocolate Glaze: This makes enough for all of the donuts, so if you want to also make the Almond Glaze, cut this in half.  Combine powdered sugar, cocoa and meringue powder.  Add the vanilla and 1 Tablespoon of milk.  Stir together until combined.  Add a little more milk, as needed, to reach desired glaze consistency.  Dip donuts immediately. 

For the Almond Glaze: This makes enough for all of the donuts, so if you want to also make the Chocolate Glaze, then cut this in half.  Combine the powdered sugar and meringue powder.  Add 1/2 teaspoon almond extract, vanilla extract and 1 Tablespoon of milk.  Stir together until combined.  Add a little more milk, as needed, to reach desired glaze consistency.  Taste and add up to another 1/4 teaspoon of almond extract, if desired.  Dip donuts immediately.      

Linked up at Time to Sparkle! and Weekend Potluck!

Menu Planning Saturday #19

SUNDAY

Zucchini Casserole with Stuffing

MONDAY

Hash Brown Taco Casserole

TUESDAY

Sweet Dijon Pork Chops

WEDNESDAY

Coconut Red Curry Sauce and Noodles

THURSDAY

Chicken Florentine Red Pepper Sandwiches 

FRIDAY

Baked Tex-Mex Taquitos

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

Yogurt Pie

Tex-Mex Chicken Salad Sandwiches

Who knew it was so hard to stream videos unless you have the latest and greatest gadgets?  Up until a few months ago, I still went to the video store and rented videos, but since they all closed down I was forced to find another way.  Yes, I realize I was probably one of the last people to convert.

I still have an old-school big screen T.V.  The kind that are giant and stand on the floor.  Who cares, it still works great.  So, since we have an X-Box 360, we figured the easiest thing to do would be to buy a wireless connector and X-Box Live and stream videos that way.  The next thing we know, our X-Box has the "Red Ring of Death".  A few internet searches later, we find a fix involving Q-Tips.  Very high-tech, I know :)  That worked for a little while, but the X-Box is officially dead.   

So, we head to Costco and pick up a Blu-Ray player with built in Wi-Fi, except the only problem is our old-school T.V., that still works just fine, doesn't have and HDMI plug.  Sheesh. . . so, now we've gotta get an HMDI plug converter.  Maybe I should just give in and buy a new T.V. with built in Wi-Fi?

How do you guys stream your videos?

Anyway, while I was at Costco, I picked up one of their amazing rotisserie chickens and decided to make some chicken salad sandwiches, but I wanted to add a little Tex-Mex flair.

They turned out delicious and are a perfect and easy meal to enjoy while watching old episodes of One Tree Hill on Netflix :)  

Tex-Mex Chicken Salad Sandwiches

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. cooked and shredded chicken (rotisserie works great)
1/4 c. mayonnaise (I use light)
salt and pepper, to taste
taco seasoning, to taste
1 roma tomato, diced
2 green onions, minced
1 roasted poblano pepper, peeled, seeded and chopped
    or you can use 1 can of diced green chiles
3 Tbl. chopped cilantro, opt.
1/2 c. Monterey Jack cheese, shredded
3 ciabatta buns, toasted

Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.  

Linked up at Time to Sparkle! and Weekend Potluck!

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

And it begins . . .

My first zucchini recipe of the season.

I picked two zucchini this weekend and I have three recipes to try out this week, all using zucchini.

My goal this year is to pick the zucchini before they become ginormous, which seems to happen in a matter of days.  We'll see how that goes.

I am loving these bars.  They are light and tender and the flavor is so fresh.  You can taste the honey and it pairs beautifully with the spices and frosting.  Lemon Cream Cheese Frosting really is the perfect match for these bars.  It has such a bright refreshing flavor.  I omitted the nuts from the recipe and added them to the top of half the bars, that way the nut lovers and non-nut lovers can all be happy.

Do you have any new zucchini recipes you can't wait to try this year?

Carrot and Zucchini Bars

adapted from: Better Homes and Gardens

(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. cinnamon

pinch of nutmeg

2 eggs, slightly beaten

1 1/2 c. shredded carrot (about 3 med.)

1 c. shredded zucchini 

3/4 c. packed light brown sugar

1/2 c. canola oil

1/4 c. honey

1 tsp. vanilla

1/2 c. chopped walnuts, opt.

Preheat oven to 350 degrees.  In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg.  In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined.  Do not over mix.  Pour batter into a greased 9x13-inch baking pan.  Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely.  Frost with Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

From: Jenn@eatcakefordinner

4 Tbl. unsalted butter, room temperature

4 oz. cream cheese, room temperature

grated zest of 1 lemon

pinch of salt

1 1/2 c. powdered sugar

1/2 tsp. lemon extract, opt.

Cream together butter, cream cheese, lemon zest and salt.  Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy.  Mix in lemon extract, if desired.  If your frosting is too thick, you can add some lemon juice or milk.  I did not need to add any liquid.  Spread over cooled cake. 

Jenn's Notes:  The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.     

Linked up at Time to Sparkle! and Weekend Potluck!

Weekly Menu Planning Saturday #18

SUNDAY

Easy BBQ Pulled Pork Sandwiches with Baked Beans

 Baked Beans

MONDAY
Baked Creamy Chicken Taquitos

TUESDAY

Easier Chicken Cordon Bleu Casserole
Use leftover bacon from the beans, chicken from the taquitos and cream cheese from the taquitos.

WEDNESDAY

Stuffed French Bread

THURSDAY

Mini Biscuit Chicken Pot Pies

FRIDAY
Sweet and Sour Chicken Stir Fry

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Magnolia Bakery's Famous Banana Pudding

FOR A SNACK
Lighter Knorr Classic Spinach Dip

Cheesy, Chicken, Broccoli and Quinoa Casserole

Chicken and Rice Casserole move aside . . . Quinoa is taking over :)

This has become a new favorite dish of mine.  Immediately after I ate it the first time, I added it to the menu again the following week and have eaten it countless times since.

  I can throw this dish together so fast that it is perfect for a weeknight. 

It is so creamy and delicious and I feel like I'm being healthy when I eat it.  Last time, I used low-fat Cheddar cheese and it was just as good.  That was my first time ever using a low-fat Cheddar and I thought it tasted the same as regular and it melted just as well.  

Instead of making the same old Chicken, Broccoli and Rice Casserole next time, do yourself a favor and make this instead.  

Cheesy, Chicken, Broccoli and Quinoa Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. quinoa, cooked according to pkg. directions
1 1/2 c. cooked chicken, diced or shredded
2 c. steamed broccoli florets
1 Tbl. unsalted butter
1 roasted red pepper, chopped, opt.
2 Tbl. flour
2 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
pepper, to taste
2 Tbl. plain Greek yogurt
3/4 c. Cheddar cheese, grated

For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/4 tsp. Johnny's garlic seasoning (or garlic powder)
butter spray or 1 tsp. melted butter

Cook quinoa according to package directions.  In a large, oven-safe skillet, over medium heat, melt the butter; add the red pepper and saute for two minutes.  Whisk in the flour until a thick paste forms.  Gradually whisk in the milk.  Add chicken bouillon powder, Italian seasoning, onion powder and pepper.  Continue cooking until thickened and creamy.  Stir in the Greek yogurt and grated cheese.  

Add the cooked quinoa, cooked chicken and steamed broccoli and stir together until everything is evenly coated in creamy sauce.  Sprinkle Panko bread crumbs, parsley and Johnny's garlic seasoning over the top and spray with butter spray.  Place in the oven and broil for a few minutes to toast the bread crumbs.  Serves: 2-3.

Linked up at Weekend Potluck!

Banana Cornbread with Cinnamon Creamed Honey

I had this awesome idea in my head. . . Banana Cornbread.

I really wanted some Pumpkin Cornbread, but to most people, it isn't pumpkin season and it seemed more "Summery" to try a banana version.  

This is a beautiful marriage between two of my favorites, Banana Bread and Cornbread.  It has the texture of cornbread, but the flavor of banana bread.  And - it is so moist.

Plus, sometimes we just need something new to try with our over-ripe bananas.

I was going to serve it with Cinnamon Honey Butter, but I forgot to get the butter out to soften, so I grabbed the Creamed Honey out of the pantry instead.

Awesome decision :)

Have you ever had a Creamed Honey and Peanut Butter Sandwich before?  You should make one for yourself (or your kids) and you will be in for a real treat.

Creamed honey can be found by the regular honey, jam and peanut butter in your grocery store.  

This would also be AMAZING smothered in:

Cinnamon Honey Butter

Coconut Oil Honey "Butter"

I have made mini muffins and regular cornbread with this recipe and I love both.  Mini muffins are a lot easier to pack in lunches, but I like a big, thick slice of regular cornbread on a Sunday afternoon!  

Banana Cornbread  
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  

Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste

Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.  

Linked up at Weekend Potluck!

Weekly Menu Planning Saturday #17

SUNDAY

My Malibu Chicken with Roasted Ranch Veggies

Roasted Ranch Veggies

MONDAY

Chicken Enchilada Stuffed Shells

TUESDAY

Pancakes with Berry Butter
This is only a recipe for the Berry Butter.  You can use any pancake recipe.

WEDNESDAY

Ham, Turkey and Bacon Croissant Melts

Use leftover ham from Malibu Chicken

THURSDAY

Grilled Bruschetta Chicken with Breaded Veggies

FRIDAY
Ground Beef Quinoa Tacos

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Zucchini Spice Cake
Use leftover zucchini from Roasted Ranch Veggies