Tag Archives: Snacks

Chocolate Chip Zucchini Cookies

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For over a week I’ve been craving chocolate and zucchini. Yes together. No kidding. It’s good. Really! I mentioned my mom’s chocolate chip zucchini cake in a post just before Easter and I’ve had a hankerin’ for it ever since. Today I realized that I had a lone leftover zucchini hanging in my crisper drawer just begging to be used. Alas, when I checked the chocolate cake recipe I realized I would need 2 zucchinis to make it. Sad day. I could have popped out to the store to fix my dire need for more of the green courgette (go ahead…click on it…it means zucchini I promise) – but I wasn’t in the mood to make a special trip. Instead, I looked for recipes that would utilize my measly 1 zucchini and still give me my chocolate fix as well. Bingo! Chocolate chip cookies with zucchini in them. I know how amazingly moist cakes and breads are when zucchini is added to the mix and I couldn’t wait to imbibe that same quality into a classic cookie.
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MOPS Round-up

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I had a wonderful group of ladies over tonight. We enjoyed sharing our ideas, passions and experiences and talked about next year’s MOPS group. We also had food. Lots of it. For those who were there, thank you for your servant’s hearts, enthusiasm, questions and support. I am so excited to take this journey with you next year! Here’s the round-up of treats so you don’t have to go searching all over Bakerlady-land to find them. :)

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Banana Cupcakes

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Do not confuse this recipe with banana bread. They are not the same. These cupcakes are light and sweet with major banana flavor. Banana bread (delicious too) is much more dense and not nearly the sweet factor of these. I love the vanilla buttercream on these cupcakes because you get the flecks of dark in the cupcake from the banana and then the flecks of vanilla bean in the frosting. Delightful! Continue reading →

Raspberry Pain au Chocolat

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Everything sounds better when you say it in French. In English this recipes is just Raspberry Chocolate Croissants. Yeah. I like the French version way more too. Raspberry and chocolate is a divine combination. Wrap puff pastry around it and you’ve got a guaranteed winner. A little sprinkle of powdered sugar and folks will think these came straight from Champs Elysees.
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Spring Biscotti

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The only biscotti cookie I’ve ever made is my mom’s Twice Baked Walnut Cookies. Biscotti are fantastic and since I’m having a little tea/coffee get together tomorrow night, I thought a hard biscuity cookie would be a nice addition to my table. But, I wanted to try something new. I updated a typically bland cookie by including cranberries and white chocolate. I also threw in some orange and almond flavors to make it a little brighter and springy. Continue reading →

Classic Tapioca

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My dad’s absolute favorite dessert is tapioca. I remember once as a kid, my grandma made it for him and put it in a flower-pot. She covered the top with crushed Oreos and added gummy worms too. Why do I remember that so vividly? Probably because of my father’s delight when he realized there was creamy delicious pudding underneath the chocolate cookies. He was like a kid on Christmas morning. It was awesome. I remembered this morning that my husband loves tapioca too, and (gasp!) we’ve been married almost 10 years and I don’t think I’ve ever made it for him. So, I picked up a box of the pearly rice and made this recipe for him. This is not the same as is found on the side of the red box. Tapioca requires constant stirring – so for those of you with kiddos…wait until they are sleeping to attempt making this. Guaranteed if they are awake they’ll require your assistance or referee skills right when it starts boiling, or when you’re mixing the hot liquid with the eggs. That’s just how kids work. Come on, you know what I’m talkin’ about. Continue reading →

Pumpkin Spice Muffin Tops

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These are one of my favorite “cookies” to make. First of all, they are warm tasting and soft. The spices make you feel all homey and there’s no hard crunch to contend with to break that mood. Secondly, they are practically guilt free since they’re made with applesauce and pumpkin. Really, they’re like eating a piece of fruit. Ok, not quite. Since all of the ingredients are soft, you can stir them up with just a solid wooden spoon, no need to dirty an electric mixer. Fourthly (is that a word?) they are muffin tops, without the fancy muffin top pan. How awesome is that? And finally, they are just amazingly delicious. Like portable pumpkin bread. Mmmmmm.  I love love love them. Continue reading →

Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Frosting

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Oh how I love love love these cupcakes. The spices, the pumpkin, the cream cheese frosting. It all combines for an absolutely perfect taste explosion. All individually packaged up in a convenient wrapper. Does anyone else think unwrapped cupcake holders look like tutus? No? Just me? Anyway. These are my favorite fall cupcakes – and while it may be spring technically according to the calendar, you’d never know it to look outside at my house. A chilly 48° with misty rain and wind. You know what I mean by misty rain right? The kind of rain that doesn’t really look like it’s coming down. Like it’s really just sprinkling. Yet somehow you are DRENCHED after walking the 14 steps between the front door and your vehicle. Misty rain. It’s the most deceptive of all the rain types. Trust me. I’m from Seattle. I know my rain.  Today’s weather had fall written all over it, so I figured I’d make the most of it with my favorite cold weather cupcakes. It’ll probably be the last time I get to before it’s all sunshine-y and spring like outside. (sigh) I know. That’s totally wishful thinking. Oh well. Continue reading →

Homemade Cheese-Its

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I couldn’t sleep last night so I found myself pursuing baking blogs at two o’clock in the morning. I know, I have a sickness. I can’t help it. When I found Smitten Kitchen, I was hooked instantly. As I was browsing her recipes, I found this one for homemade goldfish crackers. She’s much healthier than I am, and uses part wheat flour in hers – but I figure anything homemade is WAY better than my kids are going to get eating that GIANT box from Costco, even if I do use white flour and throw in a bit more salt. The dough for these comes together in about a minute flat, and with only 5 ingredients, I’ll bet you have everything you need to make them already. I used a little moon cookie cutter and also cut some into squares as I don’t have the budget to purchase a little fishy shape…oh how I wish I did. The moons are pretty stinkin cute anyway. I haven’t been able to stop eating these since they came out of the oven.
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Molasses Cookie Cake Balls

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Sometimes I set out to bake something and it just doesn’t turn out like I’m expecting. Today I made what were supposed to be frosted molasses cookie bars, but I didn’t check the size pan properly and baked them in something too small. So instead of being bars, nice and thin(ish) – it baked up like a cake. Which, would have been fine (tasted great!) except that I was planning to take the bars to a meeting tonight where I’m sure there won’t be plates and forks. I needed the treat to be portable and easily eaten. Hmmmmm. What to do, what to do. I certainly didn’t want to eat the whole thing myself, and didn’t want to make something else to take to my meeting either. (sigh) I was about to give all up for lost when I had a brilliant idea. Make cake balls out of them! Genius!
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