Category: Cookies and Bars

Whole Wheat Zucchini Blondies

Ready for another shredded zucchini recipe?  One that also features chocolate chips?  This recipe can be made as cookies or bars, but we all know bars are a lot quicker.  I used a cup of regular sugar in place of the sucanat in the original recipe and mixed all of the ingredients in one bowl.  The batter was spread in a 13″x9″ dish, and then popped in the oven.

Even using all whole wheat flour, the batter rose fairly high.  These cute squares were perfect with a cup of hot (or iced!) coffee.  They’re sweet enough to be dessert, but not overly sweet.  And now, I am off to a farmer’s market to get myself more zucchini!



Almond Brownies

When people stop by your house to meet your newborn, or perhaps play with your active toddler, it’s always nice to be able to offer them a chocolatey treat.  Or at least that’s what my Mom and I told ourselves when we decided that we should bake some brownies for my sister.  See, we had stocked the freezer but not the cookie jar.

Our mission was to bake something sweet that did not require a trip to the grocery store.  These cocoa brownies from Smitten Kitchen fit the bill.  Requiring just butter, sugar, cocoa, vanilla, eggs, and flour, you just might have all the ingredients in your kitchen right now.  And I would urge you to go ahead and make a batch, because these brownies were smooth, rich, and fudge-like, similar to flourless chocolate cake.

We added 2/3 cup of chopped almonds which provided a bit of crunch, but that almost detracted from the silky texture.  Next time I would skip the nuts and keep all the attention on the chocolate.  It’s amazing what cocoa powder and butter can do. 


Whole Wheat Peanut Butter Chocolate Chip Cookies

Boston University has a fantastic food and education program called Sargent Choice.  One of the signature items offered are these Whole Grain Peanut Butter Chocolate Chip Cookies.  I haven’t been to campus much this summer, so I decided to try the recipe myself.

The cookies are easy to make, and call for mini chocolate chips to ensure there’s plenty of chocolate in each cookie.  And they don’t taste like “healthy cookies”, they taste exactly as cookies should.  My version was a little dry, but that’s probably because I used natural peanut butter.  (Yes, I made the same exact mistake before with these peanut butter oatmeal cookies.)  I’ll use regular peanut butter next time, which will probably be soon since this batch seemed to fly off the plate!