Moore to Less

I made these a few days ago, and was pretty impressed. I like PB cookies but I don't like crunchy cookies, which seems to be par for the course when it comes to PB cookies. They aren't flat, crispy or dry, they are really good. I used crunchy PB. Honey Peanut Butter Cookies 1/2 cup shortening ( I used butter, see note below) 1 cup crunchy peanut butter (the original recipe called for creamy, but crunchy is SO much better) 1 cup honey 2 eggs 3 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt sugar for rolling (preferably raw sugar, but granulated works well too, it's what I used) 1. Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, baking soda, baking powder and salt, and set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey together for 3-5 minutes. Add in the eggs one at a time and mix well. Next add the dr

So I was playing around with my zucchini bread recipe, and here is what I did tonight. First of all, I used summer squash. Don't really know the difference, but it's yellow, so whatever, wasn't sure if that was ok, but, it was. In case you are a squash dummy like me. Next, I did 1/2C quinoa flour (on the halved recipe) to pack a nice protein punch in there. OMG Vegetable and protein, and it tastes good??? LOL Then, I wasn't sure about the quinoa flour, if it'd have a weird taste, and I had no more nuts. So I had a tiny bit of dark cocoa powder left, and I threw it in the batter (maybe ~1/4C?) and then I had a few dark chocolate chips left (like 20) and I put them in my magic bullet and ground them up kinda fine, to make them go farther. Threw them in. Um, OMG. It's like a chocolate cupcake but FREE b/c it has veggies and protein, hahaa! It wasn't dense at all (as quinoa flour is wont to do) and is amazingly delicious.

So last night we got a ton of free organic veggies off of Craigslist, what an awesome blessing!! There was a big old zucchini in there, and since no one in my family really likes to eat it straight up, into a baked good it went. I actually made zucchini muffins, b/c well, I'm a muffin kinda girl :) I halved the recipe, since I had a smaller zucchini and 24 servings is a LOT anyway, esp for muffins ;) It ended up making 16 muffins in my wilton silicone muffin cups filled 3/4 of the way, so there's that for whatever it's worth. This was a great recipe, sooo moist and yummy that I really can't believe there is yucky zucchini in it, LMAO. It's more that I think zucchini is bland, and has a weird texture (i feel that way about all squash in general :D) than it tasting bad. And I used almonds, b/c I had no walnuts, which actually tasted great! Zucchini Bread (24 servings) 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons