Oh, Pinterest Recipes. I have yet to be steered wrong by a recipe I’ve found on Pinterest.
What is it this time, you may ask?
Chocolate chip cookie cupcake.
I just couldn’t resist taking a bite out of this lovely thing while it was hot.
I found the truly wonderful recipe here. It was a great idea, but as I read it, all I could think was… “does it have to take so long?”
It didn’t. Once I mixed everything together, (with mini chocolate chips in the place of normal ones) the dough was so thick, I didn’t think it needed to chill. I patted the dough down into greased muffin tins, and baked the whole batch (8-10 cupcakes) for 15-20 minutes. Don’t let it cool. You’ll miss out.
From first glance to first bite, all in under an hour! Time to kick back and enjoy the delicious “fruits” of my labors. 😀
When the season is right, you may find that everyone is going around trying to foist squash upon you.
I’m serious. Zucchini and yellow summer squash have been left on peoples’ doorsteps in our apartment building. Now that there’s a chill beginning to come into the air, there isn’t as much of it around. But I still have some in the fridge…
Whole wheat focaccia with summer squash, zucchini, sharp cheddar, and parmesan cheese. Boy, was this stuff good!
I say that with a tone of surprise, because I’ve never really liked summer squash, nor zucchini. When I was a kid, my mother resorted to hiding zucchini in brownies on more than one occasion, if that wasn’t a joke… Still not sure about that.
To make this fancy lunch, you will need:
a pizza crust (whether homemade or otherwise)
Summer squash and zucchini, sliced about 1/4 inch thick or less, sauteed in italian dressing (or something similar)
Cheese. I used some grated cheddar, along with some parmesan. (Yep, the cheap-o powdered stuff.)
You could also thinly slice some tomato to add on top.
All you do after it’s put together is bake it at 400*-450*, just until the crust is done and the cheese is bubbly and slightly darkened.
They have ginger, molasses, wheat, and eggs! Surely these are healthy.
I have a problem. I mean it. These cookies are invading my thoughts on a regular basis.
I have a recipe. And I know how to use it. But the problem was this: I grew up with another kind of gingersnap, which I love even more. Oatmeal gingersnaps! In fact, I never had a plain gingersnap until I had grown up, married, and moved out of the state.
I was nearly into my third trimester, bemoaning the first of many evenings with swollen feet as I went through the steps, finally taking the perfect product from the oven.
I loved them. My husband loved them. The baby kicked like she was ready to swim the English Channel. They were a hit! But I couldn’t quite drown out the voice in my head that insisted on gingersnaps with OATS!
Fast forward a few months.
Eve is nearly six months old, and teething. My husband and I are constantly nursing matching headaches, these days, because of how very verbal she is. She screeches, babbles, yells, etc– constantly. Sometimes it’s nice, hearing her “bblaa da da da” away as she chews on her toys, but her screeches are serious business. Earsplitting.
We do what we can for her, but she still leaves our heads achey.
But wait! Ginger is a natural painkiller!!
Cue baking montage. This time, my brain nags, use oats!!!
So I do. Double the ginger, for the natural ache-soothing, raw sugar on the outsides, and Done!
Here’s the recipe:
Extra-Strength Oatmeal Gingersnaps:
3/4 cup shortening
1 cup dark brown sugar
1/4 cup molasses (next time, I’m going to try blackstrap molasses!)