Overall, I think this recipe is a keeper, but I will have to make some adjustments for the moist dough to make it more like the chocolate chip cookies I'm used to. I was surprised that with about a cup less sugar than the homemade chocolate chip cookies I grew up on, I don't miss any bit of sweetness.
In an attempt to use up the wonderful bounty produced by my garden this summer, I decided to try out a recipe I found on Pinterest, Zucchini-Oat Chocolate Chip cookies. This gave me a chance to shred up one of the two remaining zucchini from the huge ones I harvested last week. Of course, my one zucchini gave me more shredded material than I needed, so I tossed the extra in some freezer bags and into the freezer. Now I can have fresh shredded zucchini during the winter for yummy zucchini bread. I started mixing all the ingredients together, following the recipe. Of course, I didn't have any walnuts or pecans, so mine are nut free. I'm not sure if that's good or bad, as the dough was very very moist. Luckily, that transferred over to super moist cookies after they finished baking. Mine didn't turn out as crispy looking as the ones on the website, but they taste pretty good, much like carrot cake. I think that's due to the shredded nature of the zucchini and not some carrot that I added unknown to myself! Overall, I think this recipe is a keeper, but I will have to make some adjustments for the moist dough to make it more like the chocolate chip cookies I'm used to. I was surprised that with about a cup less sugar than the homemade chocolate chip cookies I grew up on, I don't miss any bit of sweetness.
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Sunday started off with a bang, almost literary. It was a rainy, stormy day. Which for me was good, because my dog didn't want to go for his morning walk AND I could work on my closet in peace. Assembly was easy. Cathy explained at the store how the pieces went together and the instructions were very detailed. I didn't have to resort to watching the online support videos from the Container Store. I still had to take down the old closet system before I could get started and I have to say, that was the hardest part. The main brace went up easy after I leveled it and pre-drilled the holes for the drywall screws. The legs that run the length of the wall slide right onto the brace. Then I measured out about where I wanted the shelves to be. Once I got the shelves on, I pre-placed some bottles to see if I liked the spacing. Of course not! I readjusted before putting the rest of my bottles on. Then the finishing touches! Somehow, I think I need more wine! That's ok by me! I decided that in addition to wine storage to have a shelf where I could keep my bottle openers, cork screws, and some towels to wipe up any spills. I think that it will make a nice addition. I still need to swing by Michaels and pick up some faux grape leaves for decoration on the shelf. I also love that I have such a nice home for my painting! I've also filled in the holes from where the screws were from the old shelf. Best of all, if some day I decide to upgrade my wine closet or turn it back into a closet, my Elfa system can be pulled out and put somewhere else. Wouldn't it be awesome to have that much shelving in my master closet?!?! So many shoes!! Or Sweaters! I can't loose!
Tonight, a new adventure. I'm trying out a recipe I found online with the help of Pintrest and some wonderful zucchini that I picked from my garden. I have been remiss a bit about posting updates on my garden, so here goes. With the rain last week, the garden has gone crazy! Everything has grown! I have lots of tomatoes on the vine, but none have ripened. I do however have some zucchini, a yellow squash, and some peppers. The zucchini is HUGE! Hopefully they are just as good as they look. For dinner tonight, I'm making Creamy Greek Zucchini Patties, posted over on The Iron You site. Like most meals I set off to make, I never have all the correct ingredients like the recipe says I need. First, I don't buy gluten-free breadcrumbs or almond meal. I have normal breadcrumbs on hand in the pantry. My herb garden has really dried out, so I don't have a lot of fresh mint, dill or parsley. Don't fret though! I have dried dill and parsley on hand. No mint though. Hopefully what I was able to get out of the garden will be enough. I'm not going to use 8 large zucchini, just two of the smaller ones I have (the ones on the left in the picture). They aren't small and I'm not sure I have 8 patties worth of this. Since I'm not using 2 pounds of zucchini, I'm only using one egg (of course, I drop in all cup of breadcrumbs!). Fresh out of feta too, but I got mozzarella! Same diff, right? Anyhow, I pan-fried the patties in some hazelnut oil I had on hand. Hazelnut oil, but no almond meal, you ask? Weird I know. For the record, I was given the hazelnut oil. The recipe said that I should fry them for 5 minutes per side, but after three minutes per side at medium-high heat, I got some nice crispy sides. They tasted good though, you can definitely tell there's dill in them and the parsley. The first few also tasted of hazelnut, but not in a bad way. The feta would definitely up the flavor, but the mozzarella made it nice and creamy. I'll have to pick up some almond meal and feta and try these again. Definitely a recipe to keep. This evening I attended the Downtown Lexington's Patriotic Concert as part of their 4th of July festivities at Transylvania University. In the past, this even features the Lexington Philharmonic, so when I went this year, I expected the same. Yup. I was thrown a loop. Instead of LexPhil, the event featured the 202nd Army Band of the Kentucky National Guard and the University of Kentucky Opera Theatre group. Not a good sign in my book. I grabbed a program from the box and glanced through it. Right off the bat, for a concert that typically has had the crowd pleasing patriotic songs, I didn't recognize many of the first ones. Luckily as they started playing through, I recognized a couple of them. Here's some of my thoughts on the music:
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AuthorI'm a chemist turned Academic Coordinator at the University of Kentucky. I love to traveling, gardening, and photography. With my dog Jake, we try to enjoy life however its thrown at us. Archives
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