Zucchini Oatmeal Coconut Chocolate Chip Cookies

I tried to shorten the name of these cookies, but I just needed you to know all the fun stuff that's waiting inside!

Zucchini Oatmeal Coconut Chocolate Chip Cookies
From Two Peas and Their Pod

Ingredients
1 cup flour
1 tsp baking soda
1/2 tsp salt
4 tbsp vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup coconut flakes
3/4 cup chocolate chips

1.  Preheat oven to 350.  Combine oil and sugars until smooth add egg and vanilla.  Slowly add in flour, baking soda, and salt. Fold in zucchini, oats, coconut, and chocolate chips.
2.  Drop heaping tablespoons of dough 2 inches apart on a parchment (or silpat) lined baking sheet.
3.  Bake 10-12 minutes until golden around the edges. Cool on wire racks.

The zucchini makes these cookies extra moist and chewy which is just the best way a cookie can be.

You can totally eat these cookies for breakfast because hello, vegetables and oats, totally a great way to start your day.

Bangkok Curry Noodles

Ok stop reading this right now. Skip to the ingredient list, and get cooking!

You need these noodles more than you know.  I am already planning my next noodle dinner because I need more of it and I can't wait!

I used carrots that I made ribbon-y with a peeler, no Vegetti necessary, onions, and broccoli.  Use whatever vegetables you have on hand.  Anything goes!

Bangkok Curry Noodles
From Adapted from Pinch of Yum

Ingredients

For the sauce:
1 tbsp oil
1 small onion, shallot if you're fancy
1 tbsp grated ginger
2 tbsp red curry paste
1 14 oz can coconut milk
1 ladle of pasta water
3 tbsp sugar
1 tbsp sriracha
2 tbsp fish sauce
2 tbsp soy sauce

For the noodles:
1 lb spaghetti
2 carrots, peeled into ribbons*
1 cup chopped broccoli*
a bit of oil to cook the veggies
sesame seeds

*or assorted vegetables of your choice, anything goes!

1. Begin cooking spaghetti according to package directions.
2.  Heat oil in a medium saucepan.  Saute onions and ginger until onions have softened.  Add curry paste, coconut milk, sugar, sriracha, sugar, fish sauce, and soy sauce.  Simmer 15 minutes.
3. Cook up your veggies in a large skillet with some oil. I know, you now have 3 pans on the stove.  I promise you can do this.
4. When pasta is done, take some of the water to thin the sauce to your desired consistency.
5. Drain pasta and add it to the vegetable skillet.  Toss with sauce and top with sesame seeds.
6. Eat way too many bowls and be so exited for the leftovers.

YESSS! More more more! Enjoy!

Christmas Cookie Party

It cookie time folks! This is my second year hosting a cookie swap party.  The first was back in 2012 and can be seen here.

I decided to make treasure cookies.  They have all the ingredients of a magic square in cookie form.

Treasure Cookies

From Cookies and Cups

Ingredients

1/2 cup butter, melted
1 1/2 cups graham crackers, crushed
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
14 oz can sweetened condensed milk
1 1/4 cup flaked coconut
2 cups chocolate chips

1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Toss it all into a big bowl and mix it up.  Sorry, I just can be bothered with that whole separate bowl for dry and wet ingredients.
3. Scoop tablespoons of dough onto prepared pan leaving and inch or two for the cookies to spread. Bake 9-11 minutes, until edges are golden brown.
4.  Allow cookies to cool 3-4 minutes on the pan before removing them to a cooling rack.
5. Eat them all!!

So excited to use some new bake-ware!

Treasure cookies stay soft and chewy even days later.

Those are gingersnaps covered with marshmallow fluff, caramel, and pecans!

These are snowball cookies made with ground peanuts and filled with chocolate chips and peanut butter cups!

These are chocolate cookies filled with crushed peppermint and chocolate ganache!

Another successful evening of nonstop eating. I hope to do it all over again next year!

Coconut Macaroons

Looking for the perfect addition to your Easter dessert tray? Look no further folks because you are not going to find a simpler recipe around.  These coconut macaroons take about 30 minutes to bake up and you probably have all the ingredients in your cabinet right now.

Coconut Macaroons

Ingredients

1 1/3 cup shredded coconut

1/3 cup sugar

2 tbsp flour

1/2 tsp almond extract

2 egg whites

1.  Preheat oven to 325. Toss ingredients in a bowl and mix it until batter comes together.  

2. Drop rounded teaspoons of batter on to a parchment lined baking sheet.  Cook for 20 minutes, coconut will be slightly browned. 

How easy does that sound guys?  This recipe makes about 18 tiny cookies, so if you are cooking for a crowd you might want to double it.