Zucchini Cake Sandwich Cookies

One of my favorite cookies are my carrot cake cookies.  They are a delicious carrot cake cookie sandwiched with cream cheese frosting.  I always get rave reviews when I make them.  I thought, why not make my favorite carrot cake cookies with zucchini instead of carrots?  Carrots and Zucchini both taste great with the same spices . . . cinnamon and nutmeg.  I anxiously waited until my Mom's garden had some fresh zucchini.  Well, she showed up at work the other day with two good-sized zucchini for me.  

I finally got to try these cookies.  They turned out DELICIOUS!!!  The cookie is so soft yet somewhat chewy from the oats with amazing flavor.  I love them cold, straight from the fridge and I savor each and every bite, because they are that good.  They taste amazing for days.  This is the PERFECT RECIPE to use up some of that overabundance of zucchini you will have this year.  If you don't feel like making cream cheese frosting, the cookies taste great on their own.  You could always add some chocolate chips to them. 
  

Zucchini Cake Sandwich Cookies
from: Jenn@eatcakefordinner
(Printable Recipe)

1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch of nutmeg
1/2 c. butter-flavored shortening
1/2 c. light brown sugar, packed
1/4 c. + 2 Tbl. granulated sugar
1 large egg
1 tsp. vanilla extract   
1 c. oats
1 c. grated zucchini
cream cheese frosting


Preheat oven to 350 degrees.  Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.  Cream together the shortening and both sugars until very light and fluffy.  Add the egg and vanilla and mix until combined.  Add the dry ingredients and mix until just combined.  Add the oats and grated zucchini and mix very well.  Dough will be pretty sticky.  Drop dough onto lightly greased baking sheet, using a scant one tablespoon (at the most), leaving 2-inches between cookies.  It will look like a small amount of batter, but they spread during baking.  These cookies work better the smaller they are, because they are so soft.  Bake for 12 minutes or until lightly browned.  Cool completely.  Yield:  about 36 cookies or 18 sandwiches.  Spread cream cheese frosting on the flat side of one cookie and top with the flat side of another cookie.  Store in the refrigerator.  I like them best when they are chilled!


Cream Cheese Frosting
From: Jenn@eatcakefordinner
1 cube (1/2 cup) unsalted butter, softened
1/2 stick (4 oz.) cream cheese, softened
2 1/2 - 3 c. powdered sugar
pinch of salt
1-2 tsp. vanilla extract
milk, only if needed


Beat softened butter and cream cheese until light and fluffy.  Gradually add the powdered sugar, one cup at at a time, beating well after each addition. Add the salt and vanilla and mix well.  If frosting is too stiff, add a little milk until reaches desired consistency.  

Crock Pot French Dip Sandwiches

I never thought I would like this sandwich as much as I did?  I really really really LIKED it!!  It was one of those sandwiches where you are so full, but you don't want to stop eating, because it tastes so good!!  This sandwich will be making a frequent visit to my dinner table!  I served them with these yummy steak fries and it was one heck of a meal!! 

Crock Pot French Dip Sandwiches

adapted from: Our Best Bites

(Printable Recipe)

2 Tbl. olive oil

1 (2 1/2 - 3 Lb) beef roast

kosher salt

freshly ground black pepper

2 (1 oz.) pkgs. dry onion soup mix (or 6 Tbl.)

2 c. water

2 (14.5 oz.) cans low-sodium beef broth

Provolone or Swiss cheese, sliced

Crusty buns or hoagies

Heat olive oil in a large pot or skillet over medium-high heat.  While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground black pepper.  When the oil is very hot, carefully place the roast in the pan and sear it on all sides.  This shouldn't take more than a few minutes - you just want to quickly brown the roast to add flavor and seal in the juices.  Transfer the roast to your slow cooker.  Sprinkle onion soup mix over the roast and add water and beef broth.  Cook on high 4-6 hours or on low for 8-10 hours.  You can also cook it on high until it begins to boil and then switch the heat setting to low; this is our preferred method because it seems to make the meat more tender.  When the meat shreds easily with a fork, shred the entire roast.  Serve on sliced crusty rolls with a slice or two of  cheese.  If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese.  Serve with the juices from the slow cooker as au jus for dipping.  Serves: 6-8.

Jenn's Notes:  I used just over one pound of roast and it was perfect for two very large sandwiches.  I cooked my roast in my dutch oven instead of the crock pot.  I seared it, added all the ingredients and then brought it up to a boil and covered with the lid and put in the oven.  Cook at 275 degrees for about 1 1/2 - 2 hours per pound of meat or until it easily shreds with a fork.  I served on toasted Garlic Parmesan subs and topped with provolone cheese!  My sauce had thickened so much during cooking that I had to add some water to it, so I would be able to dip my sandwich in it!! All around this sandwich was DELICIOUS!!!!

Oven-Baked Steak Fries

Up until a few years ago, I honestly had no idea that Fry Sauce was a Utah thing?  I guess I don't get out of state much.  I grew up on this stuff.  I never ate a french fry without my fry sauce.  Fry sauce is a combination of either Mayonnaise and Ketchup or Miracle Whip and Ketchup.  You can also fancy it up by adding some finely chopped pickles (yum - my fave!!) or some hickory smoke flavoring, barbeque sauce, chili powder, etc . . . It might sound a little odd - but boy are you missing out if you haven't ever tried fry sauce.  

These oven-baked steak fries are CRISPY AND DELICIOUS.  I will never buy a frozen bag of french fries ever again.  You can switch them up by adding whichever types of spices you prefer.  This time I used seasoned salt and pepper.  They were really really good and I will be making them again and again.  They are best if eaten right away.  After a while, they start to loose their crispiness.  

OVEN-BAKED STEAK FRIES
adapted from: Our Best Bites
(Printable Recipe)

4 Russet potatoes, washed
2 Tbl. olive oil


Original Recipe:
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper


Garlic Pepper Fries:
1/2 tsp. freshly-ground black pepper
2 1/4 tsp. garlic salt
1/4 tsp. parsley


Preheat oven to 400 degrees.  Mix desired spices in a medium bowl.  Add olive oil and combine well.  Cut the potatoes into 8 wedges each.  Add potato wedges to seasonings and toss to coat.  Cover sheet pan with aluminum foil and spray with cooking spray.  This makes cleanup easy, because your potatoes won't stick and it also ensures that they're cooked evenly.  Bake for about 40 minutes.


Jenn's Notes:  I used two large russet potatoes and cut each in half lengthwise and then in half again and each quarter in half again, making 8 total wedges.  I tossed my wedges with olive oil, seasoned salt and black pepper.  I spread out onto my cooking sheet (I forgot to cover it with foil) and flipped the fries over halfway through baking.  They turned out delicious!  I served with fry sauce.  Combine equal amounts of Mayo or Miracle Whip and Ketchup and any other desired spices.

Quick Biscuit Style Cinnamon Rolls

These are TO-DIE-FOR!!! Oh my goodness, I can't even explain how delicious these are and how bad I want you all to make them and be in heaven like I was!!  I LOVE cinnamon rolls, but I don't get to make them very often, because they take forever, they make a ton and honestly, I only like cinnamon rolls the day they are made?  I'm kinda a cinnamon roll snob like that.  

These biscuit-type cinnamon rolls are perfect for me, because: 

1.  They don't have eggs, so I can cut the recipe back as much as I want! 

2.  I can make them right when I get a craving, because there is no wait time required!  Or whip together for unexpected company.   

3.  They TASTE GREAT THE NEXT DAY!!  I LOVED THEM! 

They have the best texture and they are very moist, not dry at all.  To make them even better, I topped them with a vanilla bean glaze - oh my - Is your mouth watering yet?  MAKE THESE RIGHT NOW!  

Quick Biscuit Style Cinnamon Rolls

adapted from: Evil Shenanigans

(Printable Recipe)

2 Tbl. packed light brown sugar

2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

6 Tbl. unsalted butter, divided

1/2 c. sour cream

1/4 c. whole milk 

Filling:

1/2 c. packed light brown sugar

1 tsp. cinnamon

4 Tbl. butter, melted

Vanilla Glaze:

1 oz. cream cheese, softened

2 Tbl. unsalted butter, softened

1/2 tsp. vanilla (I used vanilla bean paste)

1 c. powdered sugar

milk, if needed

Preheat oven to 350 degrees.  Spray a 9x13-inch cake pan with cooking spray.  Whisk together the brown sugar, flour, baking powder, baking soda and salt.  Dice 2 Tbl. of the butter and rub into flour mixture until it resembles coarse sand (I used my pastry cutter).  Melt remaining 4 Tbl. butter and combine with sour cream and milk.  Pour into dry ingredients and stir until just combined (I had to add a little more milk, because my mixture was too dry).  Lightly flour work surface.  Roll out dough to 1/4'' - 1/2'' thickness.  Combine filling ingredients to form a paste and spread over dough.  Roll up tightly and slice into 1'' - 1 1/2'' slices.  Place into greased pan.  Leave a little room between them to allow to expand while cooking.  Bake 20-25 minutes (mine took 24 min.) or until golden brown and puffed.  Cool 5 minutes.  Combine all glaze ingredients until smooth and spread over warm rolls.  Now, take a bite of one and jump up and down with joy because they are soooo good!!  People will think you slaved all day!  Yield: around 8 rolls (I cut recipe in half and got 4 rolls).    

Microwave Lemon Curd or Lemon Pie Bars

I seriously could eat this lemon curd by the spoonful.  I found a microwaveable recipe over at Real Mom Kitchen.  It was so easy and so good.  I will be making this again without a doubt.  The first night it was PERFECT, not too tart, just right.  The 2nd night, after sitting in the refrigerator, it was a little more sour than the first night and it might make you pucker a little, but oh I loved it!

I used my lemon curd for some LEMON PIE BARS.  I found this idea in a new cookbook I just got the other day.  The picture looked so yummy.  They use a sugar cookie crust and top it with lemon curd and whipped topping.  Honestly, the bars didn't turn out as good as I had hoped.  I overbaked my sugar cookie crust, so it was a little dry and it turned out thicker than I had wanted, but oh well, that hasn't stopped me from eating them. 

Microwave Lemon Curd

1 c. granulated sugar

3 eggs

1 c. fresh lemon juice

zest of 2 lemons, finely grated

1/2 c. unsalted butter, melted

In a very large microwave-safe bowl, whisk together the sugar and eggs until very smooth.  Stir in the lemon juice, lemon zest and melted butter.  Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon, about 4 minutes total.  Remove from the microwave and place a piece of plastic wrap directly on the surface.  Cool for one hour.  Store for up to three weeks in the refrigerator in a sealed container.  It will thicken a little more once it has been refrigerated.  Yield: around 2 cups.      

adapted from: Real Mom Kitchen originally from All Recipes    

Whipped Topping

3 oz. cream cheese, softened

1 (6oz.) container French Vanilla fat-free yogurt

3/4 c. marshmallow cream

1 tsp. vanilla extract

1 c. Cool Whip, thawed

Cream together the cream cheese, yogurt, marshmallow cream and vanilla.  Fold in the Cool Whip.  Refrigerate until ready to use.  

Jenn's Notes:  I cut the lemon curd recipe in half.  I used 3 1/2 lemons to get exactly 1/2 cup of lemon juice.  I had to stop and stir my mixture every 30 seconds, because it was getting so hot that it was overflowing my microwave-safe bowl.  So, make sure to use a very large bowl or you will have to stir it every 30-45 seconds.  For the bars, I used a homemade sugar cookie crust (you could always use store-bought if you chose to make the bars) The whipped topping is delicious.  I think if you folded the whipped topping into the lemon curd it would make an AMAZING dessert.  It would be great layered in a trifle.  If you love Lemon desserts, then I know you will LOVE this lemon curd!!!  

Baked Ham and Cheese Croissants

It is so HOT outside and sometimes all you want is a nice quick and easy sandwich for dinner.  I am always looking for new quick and easy sandwich recipes.  This baked ham and cheese croissant was delicious.  I was pretty skeptical at first, baking an already baked croissant?  Weird.  I tried it anyway and lets just say that it was even more flaky than it usually is (if that's possible - yes it is)!!  You get a nice crisp crust when you first bite into it.  Then, light and incredibly flaky layers followed by the creaminess from the cream cheese and then the delicious ham flavor.  Oh it was pretty darn good.

Baked Ham and Cheese Croissants

adapted from: Real Mom Kitchen    

(Printable Recipe)

4 oz. cream cheese, softened

1/2 Tbl. honey dijon mustard, opt. 

6 large croissants

Monterey or Colby Jack cheese, sliced

3/4 Lb. sliced deli ham

Combine the cream cheese and honey dijon mustard.  Slice the croissants in half, horizontally.  Spread top half with some of the cream cheese mixture.  Layer the ham over the bottom half of each croissant and top with a slice or two of cheese.  Cover sandwich with top layer and place on a baking sheet.  Bake at 350 degrees for about 10 minutes or until slightly golden and crispy and cheese is melted.  Serve immediately. 

Jenn's Notes:  I did not add the honey dijon mustard, because I didn't have any.  I also used Cheddar cheese instead of the Monterey and Colby.  I loved it with the cream cheese and I wished I would have added a little extra.  I served with some corn on the cob and it was delicious.

Neapolitan Whoopie Pies

Remember my Neapolitan Cake that I LOVED?  Well these cookies are a much smaller and faster take on that cake.  I saw this idea over at this blog and I thought, what a genius idea.  I made a 1/2 batch of these whoopie pies and an amazing vanilla bean icing.  I divided the vanilla icing in half and adding some strawberry extract and red food coloring to one bowl and left the other bowl plain vanilla.  That's it - There you have it - Neapolitan Whoopie Pies!  The chocolate cookie is very chocolatey, so I think these need a lot of filling to be able to compete with the cookie.  These whoopie pies are very very yummy!      

Chocolate Cake Cookies

Cookie adapted from: Dessert First

1 1 /2 c. + 2 Tbl. all-purpose flour

3/4 c. +2 Tbl. unsweetened cocoa powder

1/2 Tbl. baking soda

1/2 tsp. baking powder

3/4 tsp. salt

1 stick unsalted butter, room temperature

1/2 c. packed light brown sugar

1/4 c. + 2 Tbl. sugar

1 egg, room temperature

1/2 c. milk chocolate, melted and cooled 

1 tsp. pure vanilla extract 

1 c. buttermilk, room temperature

Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper or spray with cooking spray.  Sift the flour, cocoa, baking soda, baking powder and salt together.  With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 minutes.  Add your egg and mix until combined.  Mix in the chocolate and vanilla, making sure to combine really well.  Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture.  Make sure to let it mix thoroughly.

Heap the batter onto the baking sheets with a 1-ounce ice cream scoop.  Bake until the tops crack, 12-15 minutes or so (mine are perfect at 12 min).  Cool on a rack.  Repeat with remaining batter. Yield: 30 cookies - 15 pies.  

Vanilla Bean Buttercream

2 1/2 sticks unsalted butter, softened

1 vanilla bean or 1 Tbl. vanilla extract 

2 1/2 c. powdered sugar

pinch of salt

1 tsp. vanilla extract

2 Tbl. heavy whipping cream

Strawberry Frosting

1/2 of the above vanilla bean frosting

1 - 1 1/2 tsp. strawberry extract

red food coloring

In your mixer fitted with a whisk attachment, beat the butter for 20 seconds.  Add the vanilla bean seeds (I use vanilla bean paste) and beat for 15 seconds.  Add the powdered sugar and salt and beat on medium-low for one minute.  Scrape bowl.  Increase speed to medium and beat until fully incorporated, about 30 seconds.  Scrape bowl.  Add the 1 tsp. vanilla extract and whipping cream and beat for 20 seconds on medium.  Increase speed to medium-high and beat until light and fluffy, about 4 minutes.  Yield: 3 cups.  Divide frosting into two bowls.  Add strawberry extract and a few drops of red food coloring to one of the bowls and leave the other bowl plain vanilla.       

To Assemble Pies:  Spread some vanilla icing on the flat side of one cookie, then spread some strawberry icing over the vanilla icing.  Top with the flat side of another cookie.  Repeat with remaining pies.  Or another great way to fill the cookies would be to add both the vanilla icing and the strawberry icing to a piping bag and pipe onto the flat side of one cookie.  This will give you a pretty pink and white swirl of both of the fillings combined.   If you would like a more "natural strawberry" tasting frosting recipe, try my favorite recipe that I used on my Neapolitan Cake, just minus the shortening and scale the recipe back or you will have tonz!    (Printable Recipes)