Zucchini Chocolate Chip Cookies (and dinner)

The baking continued after the zucchini bread this afternoon.

Honestly — I never knew zucchini was so versatile, specifically with baking.  Honestly the Bread turned out very well, but I expected that.  I have heard of and had zucchini bread before, and knew I had created a nice little recipe with this one.

The chocolate chip cookies, I was a little more nervous about.

I know what you’re thinking, because I was thinking it a little myself, too.

Zucchini in cookies? Really?  They’re going to taste HEALTHY, I want a cookie (and they do, but not in a bad way at all! Even Zach, who isn’t a big fan when I healthify desserts, loved these!)

Try them:  trust me, you’ll be glad they’re healthy when you won’t be able to resist their deliciousness 🙂

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Zucchini Chocolate Chip Cookies

Ingredients

  • 4 oz applesauce (or individual cup)
  • 4 tbsp of room temperature butter
  • 2 cups of oat flour
  • 2 cups of all purpose flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 eggs
  • 2 cups of chocolate chips
  • 2 cups of minced zucchini (I used the food processor)

Directions

  • Preheat oven to 350 and grease cookie sheet
  • Mix together the applesauce, butter and sugar until it creams in a large bowl
  • Mix together the flours, salt, baking soda, and cinnamon in a separate bowl
  • Beat the eggs and add them to the wet ingredients
  • Slowly begin to add the dry ingredients to the wet ingredients
  • Add in the zucchini in small batches
  • Fold in the 2 cups of chocolate chips
  • Cook at 350 degrees for 8-10 minute

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Yields about 8 dozen small cookies…but you know I don’t make them small.  I actually froze a good portion of the dough for later use — this seriously makes a TON, but I had a ton of zucchini to use and I love cookies, so that’s a-ok with me!

With all the baking and taste testing that I did today, I was tempted to skip through dinner, but I knew I had to get something substantial in my belly.

On the menu tonight:  Open face sammies and side salads.

The sammies were on the sourdough bread we picked up from the farmer’s market.  Served with heirloom tomato (also from the market), onion, spicy mustard and basil from our garden.  So fresh and light.

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The side salads were mixed greens (market pick up)  and grilled peppers which were left overs from mexican night with a sweet onion dressing + siracha (of course).

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And now, I’m off to relax with my family and enjoy the last little bit of weekend we have left.  I hope you all had a great weekend, and please let me know if you try any of these recipes!  I’m pretty proud of them 🙂

It’s Ladies Night . . . And the Feeling’s Right

Furst off:  thanks for all the love and support about my amazing groom and upcoming wedding.  We really couldn’t be more excited and it makes me so happy to have so much love and support around!

Work was fairly uneventful yesterday afternoon and I was able to head home looking forward to a fun evening with some ladies.

But first:  I went home to say a quick hello to the family.

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We ended up having some family time up in the loft before I headed to ladies night.  How adorable is my family?  I apologize for August giving us her backside…but really, she does what she wants.

Ladies Night

My friend, a colleague from SLU and fellow Denver-ite now, hosted a ladies night full of good food and good times :).

I’m still a little weary about telling everyone about the blog, especially strangers…so I was a little apprehensive about whipping out the camera and didn’t take any pictures of the ladies, but did get some pictures of the grub.

Cheese + chips and crackers (my favorite!) were served as the hostess worked on the main dishes for the evening

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Appetizers were served with an assortment of wines, that we each brought along with us as our contributions to dinner.

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(a few of these glasses may or may not have been enjoyed through out the evening).

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Dinner was pulled pork, with side salad, baked potatoes, fresh sprouts bread, and steamed beans.  Delish.

And of course, no ladies night is complete without a dessert.

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While not pretty at all, the dessert was chocolate silk pie and key lime pie.  (please please excuse the picture.  I didn’t care what it looked like at this point..I just wanted it in my belly!)

After dessert, we all said our goodbyes and headed home (it is a school night after all).

When I got home, I was greeted by a wonderful surprise

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Zach hung out beautiful Pottery Barn clock and second wine shelf.   Honestly — do I not Have The Best Groom Ever?

I made Zach some dessert — (and if we’re being honest…I gobbled up a few spoonfuls of the dough myself.  That stuff is AMAZING) and we wrapped up the night with some Colbert and Oliver (John Stewart stand in).

This Morning/Workout

On tap this morning was a speed workout.

I am beyond proud of myself for getting out of the gym and pushing a great run outdoors.  I absolutely plan on integrating more outdoor runs — I think I need to for my training, but this morning I was craving my favorite treadmill interval workout.

Workout of the Day – Speed Work 45 minutes

  • 10 minutes steady warm up run (6.2-6.4)
  • 10 minutes intervals of 9.0 one minute, 4.1 one minute
  • 10 minutes intervals 9.1 one minute, 6.0 one minute
  • 10 minutes steady cool down run 6.1-6.5
  • 5 minutes incline walking @ 8% 3.5-3.8

total: 4.76 miles

I have pictures, but forgot the cord…so you’re spared the sweaty goodness.  Seriously, this was a TOUGH workout…when I was finished I went back upstairs and got some water from the fridge.  Zach came up to give me a hug and touched my back, then immediately recoiled.  Good thing he doesn’t mind a gross, sweaty girl!

 

Tonight — FINAL WEDDING DRESS FITTING

Tonight is my final fitting for my wedding dress (as long as everything is good!).  I can’t wait, I’m so excited to see the dress and again and feel like a bride 🙂

I’ll be back tonight to let you know how it goes!

 

Question for the day: What was your last ladies/boys night?

Chocolate Chip Cookies (…and dinner)

The rest of the afternoon was spent relaxing, eating, some projects, and just enjoying Sunday with my family.

I watched This is 40 while Zach worked, and while it was a little painful to watch at times, I enjoyed it (MUCH better than The Master last night…awful).

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A few of these little bowls were enjoyed during the movie.

Between the movie and dinner, Zach and I attacked a couple projects: enter hectic craziness.

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By the looks of our apartment for awhile this evening, you would have thought we were unpacking…and in a way we were.  We’ve been getting gifts from our registry and a lot of the boxes have just been sitting  all around the apartment.

Tonights project was a wine glass rack from Pottery Barn from my granny.

Through the madness, we came up with this.

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Zach did an amazing job.  Thanks Babe 🙂  Way to use your new toy

Needless to say, dinner was postponed a bit due to getting out apartment back into one piece.  On the menu tonight, Open Face Sammies and side salad

Our sammies included

  • farmers market bread
  • cheddar cheese
  • basil from the garden
  • farmers market heirloom tomato
  • mustard spread

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The salads were simple:

  • farmers market greens
  • carrots
  • tomatoes from our garden
  • litehouse sweet onion dress
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All together, fresh and delicious as always :).  I love our homecooked, fresh meals.

And now we’re relaxing and watching a little Sunday night TV.   What I’m really excited about tonight are the second little baking project I had this afternoon:

Chocolate Chip Cookies 🙂

I referred to quite a few different recipes for a basic dough base, and then just kind of worked with what we had on hand.

Homemade Chocolate Chip Cookies

Yields about 8 LARGE cookies, or 16 normal people cookies

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Ingredients 

  • 2 cups of oat flour
  • 3/4 – 1  cup of brown sugar
  • 2 tsp of vanilla extract
  • 4 tbsp EVOO
  • 2 tsp baking powder
  • 1 full egg, 2 extra egg whites
  • 1 cup of chocolate chips

Prep

  • Preheat oven to 350
  • Combine all of the dry ingredients and mix
  • Mix all of the wet ingredients (order is not too much of importance)
  • Once you have dough, fold in chocolate chips
  • Cook for 12-15 minutes  @ 350 (to be honest, I’m at high elevation AND we made HUGE cookies, so I cooked 2 cookies for 10 minutes @ 350, and 5 minutes at 325 after smashing them down a bit.  Really, just bake at 350 and after 10 minutes, keep an eye on them)
  • Enjoy!

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UPDATE:  I should have been a little more clear in my recipe/description.   I used out flour in these cookies, which absolutely affects the flavor.  I love it, but it does change the density and flavor profile a little.  I also did NOT use white sugar, because we didn’t have any, so I doubled the brown sugar.  Zach said he could taste the difference, less sweet, but actually enjoyed it.

I don’t want to detour anyone from trying them, these cookies are AMAZING…I just wanted to point out for anyone who may try these: These are not flat, simple chocolate chip cookies.  Zach said they were more like a scone texture, and he was spot on there, though it could have been due to letting them set in the fridge for a few hours before baking, and the fact that I made them HUGE piles of dough.  Moving on…

If leaving you with cookies isn’t enough, I leave you with some pictures from our deck tonight

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Spectacular. Really, no words.  Thank you, Denver.

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Question:  What is your favorite, warms your heart dessert?