Zucchini Cobbler

I went to a cooking class last week and she served us this. I honestly thought it was apple cobbler. Here's to eating your veggies while eating dessert!!

Zucchini Cobbler




8 cups chopped, seeded, peeled zucchini
2/3 c lemon juice
1 c sugar
1/2 tsp nutmeg
1 tsp cinnamon


In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for about 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat, set aside.


Crust:

4 c flour
2 c sugar
1 1/2 c cold butter
1 tsp cinnamon

Combine flour and sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs (I used my hands). Press half the crust mixture into a greased 9x13 or larger baking pan. Spread zucchini over the top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375' for 35-40 minute or until golden and bubbly. 16-20 servings



NOTE:

I boiled the sugar with the zucchini and it was just fine (didn't read directions very well). I also cut the recipe in half for the crust and just put it on top. If you like lots of crumble do as the recipe calls or half it and it is still yummy.

The Perfect Deli-style Chocolate Chip Cookie

Hello, thanks for coming over. So, for this recipe, I'll start with the SECRETS that the ingredients alone can't accomplish.

1-Cream salted butter (NEVER margarine) with sugars for 5 minutes. This will dissolve the sugars and whip the butter.

2-This is the hardest step (because it means delayed gratification): You need to refrigerate the dough for 24 to 36 hours. This allows the dough to carmelize and richens the flavor of the dough by 89.7% ;o) So, I usually make my dough in the morning and then cook it the next day around kids-come-home-from-school time. It's my only way of being a cool mom.

3-You need to make BIG cookies. Smaller cookies don't allow for the variation in textures (the aforementioned desire for a crunchy outside, and dense, chewy center). My dough balls are bigger than golf balls; I scoop them with an ice cream scoop. I only place 6 to 8 cookies on each cookie sheet.

4-After the dough is on the cookie sheet, I lightly sprinkle them with course Kosher salt. You wouldn't believe the effect this has. It just brings out all the buttery goodness.

Recipe: preheat oven to 350 F

2 1/2 sticks softened (never melted!)butter
1 1/4 c. brown sugar
1 1/8 c. white sugar
2 cups cake flour (subtract 2 Tbsp. if you do NOT live in a high altitude, over 4000 ft. zone)
1 2/3 cups all purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 Large Eggs
2 tsp. real vanilla
1 lb. high quality semi-sweet chocolate chunks or chips

After creaming sugar and butter for 5 minutes, add all other ingredients and mix just until well blended. Only about 20 to 30 seconds. Form dough balls (in between the size of a roma tomato and a golf ball). Sprinkle lightly with course kosher salt.
Bake for 13 to 16 minutes. Until edges are brown.


Signed with rich, indulgent, chocolatey love,
---Michelle

Hershey's Best Brownies

I grew up loving these simple, yet tasty brownies. They are my husband's favorite, so naturally I make them often. I especially love them with frosting. We also usually half the recipe and use a 9x9 pan.

Hershey's Best Brownies

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped nuts (optional)
  

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Melt butter. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.

Creamy Brownie Frosting

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Bodacious Bar Brownies

These are more like a cake than a fudge. And the cream cheese frosting, is so delicious!!! I have to give credit where credit is due! I got this recipe from Gayle Holdman's recipe book. This probably won't be the last recipe that I give her credit for.

2 cubes butter or margarine
1 C. water
2 T. cocoa

2 lg. eggs

2 C. flour
2 C. sugar
½ tsp. salt

½ C. milk
1 tsp. soda
1 tsp. vanilla

In saucepan, heat the butter, water, and cocoa just until butter is melted, then set aside. Stir together in mixing bowl the flour, sugar, and salt. Beat 2 eggs with a fork and set aside. In measuring cup, place the milk, baking soda, and vanilla. Pour hot cocoa mixture into dry ingredients in mixer. Add milk mixture. Stir well and scrape sides. Add eggs; stir until blended. Pour into greased and floured jellyroll pan.

Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched. Cool completely and frost with Fabulous Frosting

Fabulous Frosting:

½ C. butter, softened
4 to 8 oz cream cheese softened
2 ½ C. powdered sugar
½ tsp. vanilla
1 to 2 T. cocoa (to taste)

In large bowl, cream the cheese and butter until smooth. Gradually beat in sugar and vanilla. Add the cocoa. Beat until of spreading consistency.

Enjoy! Oh, so yummy and great for get togethers!