Frosted Zucchini Bars

Ok, ok, I realize I've been M.I.A. lately.  Sometimes not having a job is just rough!  First I had to party with both of my grandmothers in Atlanta, GA (both over 90, both totally kickass, and both inspiring inside the kitchen and out).  Then I continued on to Vermont which I didn't want to like but ended up loving anyway.  I sat, very confused, through the earthquake during my layover in NYC (I guess we all now know in future crisis situations my reasoning is so slow I may not make it, what some call natural selection) and finally landed back in Seattle to welcome my pa and stepmom for their visit.  See?  Too busy ...
 
SO - Ashley Roberts stepped up with the following post.  Looks like you won't be subject to my chronic beats this time ... what a relief right?!  I've known Ashley since I was in third grade and I can warn you that she: 1. has more refined musical taste (The Ecstasy of Gold?  Huh?), 2. cooks amazing dishes with a conscience for local, fresh, and healthy ingredients, and 3. is ridiculously smart (Ex. I don't know what unbrominated flour is, but it reminds me of chemistry and therefore scares me).  Anyway, I'm looking forward to trying this recipe soon.  Thanks Ashley!
 
The Beats!

Here are some earthy, retro tunes so you can hum along while you bake ...

The Treats!

Late summer is often the time of year that gardeners can be overrun with produce of various kinds.  Notably, the hearty and weed-like zucchini can out-produce even the most ambitious garden chefs. This also means if you aren't a gardener, you can pick up some zucchini at your local farmers market for a steal. Creative cooks can stealthily incorporate this versatile veggie into almost any dish savory or sweet.  Zucchini rounds out delicious stew - like ratatouille, is perfect to moisten hamburgers ready to be kissed by the grill, and can be made into crispy “fries” that rival those you can make from potatoes. Of course, zucchini also finds its way into various baked goods where it adds a great deal of moisture to muffins, breads and cakes.

 
The following zucchini bars are a moist, cake-like confection topped with delicious cream cheese frosting. I made them with sucanat, a type of unrefined cane sugar, along with maple syrup. These more natural forms of sugar maintain vital nutrients necessary for digestion that are stripped away from refined sugars. However, the frosting still contains good old powdered sugar because, honestly,  nothing compares to those fluffy cream cheese peaks that only powdered sugar can produce.
 
Frosted Zucchini Bars           

Thanks to Ashley Roberts! 
 

What you'll need ...
Bars:

3 large  (4 small) eggs

1 cup extra virgin olive or coconut oil

1 ½ cups sucanat or brown sugar

¼ cup real maple syrup

2 cups grated zucchini

3 teaspoons vanilla

 

2 ½ cups unbleached, unbrominated flour

¼ teaspoon aluminum free baking powder

2 teaspoons baking soda

1 teaspoon unrefined salt

1 teaspoon cinnamon

½ teaspoon ginger

 

Frosting:

 ½ cup butter (1 stick)

4 ounces cream cheese

Dash of pure maple syrup

2 ½ cups powdered sugar

Large buttered or oiled 15 x 11 jelly roll pan or high sided cookie sheet at least 1 inch deep.

Preheat the oven to 350 degrees Fahrenheit. Set butter and cream cheese out to come to room temperature. Wash the zucchini(s) and grate 2 cups into a bowl and set aside. Crack each egg first into a separate bowl, checking for shell. Then add each egg to the mixer.

Next, add the oil, sugar, maple syrup, grated zucchini and vanilla to the mixer. Mix on medium speed until all ingredients are incorporated. Meanwhile, in a separate mixing bowl combine the flour, baking powdered, baking soda, salt, cinnamon and ginger. 

Slowly add the dry ingredients to the mixer. Pour the batter into the buttered jelly roll pan. Place in the oven for 20-25 minutes. Insert a toothpick in the center of the pan. When it comes out clean remove the bars and place on a cooling rack until completely cooled. 


While the bars are cooling, wash the mixing bowl and place the room temperature butter and cream cheese in the mixer. Blend on medium until completely mixed. Then add the dash of maple syrup and slowly add the powdered sugar on medium speed.  Once mixed, beat on high until light and fluffy, 3-5 minutes. Spread the frosting over the cooled bars, cut into squares and enjoy.

Chocolate Gingerbread Cookies

The Beats!

Everyone has a go-to playlist for a crummy day, right?  I swear by feel-good music and believe it's probably better than meds but you just have to know how to use the playlist right (i.e. sing louder and dance bigger).  Some days I just want  to feel grumpy but then "Octopus's Garden" by Raffi comes on and I'm screwed ... I'm not allowed to have a bad day anymore.  Oh, that song hasn't "come on" since you were five?  Hmmm, well me neither.  Annnnnyway, here's my "feel-good" playlist, which you can borrow.  If you don't know all of the words just lip sync louder - which takes practice, I know, but I think you'll get it.  If you're at work then dance on your way to the printer.  And right when you reach to pick up that important document do this week's move - the step snap.  You will be sooooo chill.

The Move!  

   

So the "moves" are virtually endless, but since this week we're talking about feel good music I thought the Roger Rabit, Cupid Shuffle, or The Jerk should wait for a more traditional hiphop playlist.  Those will come soon enough ... First, this video is titled "Hip Hop Moves for Kids" which means we should be mentally capable of grasping the step.  Second, it's called the Step Snap and snapping my fingers always puts me in a good mood.  I guess I don't normally snap my fingers unless I'm already in a good mood, but in any case, finger snapping and smiling go together and that's what today's post is all about.  Normally when I snap my fingers I also stick out my lips and do a chicken neck which effectively turns me into a moron and loses me street cred, so I'm going to learn to tame that down.

The Treats!  

   

I'll admit, I was a little annoyed with these cookies ... until I tried one.  For some reason, any cookie that doesn't allow you to simply plop down dough seconds after the "mix well" step just seems like too much work.  These require you to refrigerate, which I didn't realize until I saw the show go on after the "mix well", so I aborted the project until the next day.  The following afternoon I'd forgotten my irritation and finished up the recipe in a few minutes.  And then realized,  Oh Daaaang, these aren't bad.  I know ginger cookies are more of a fall treat, but if you've been reading (or living in the PNW) you'll remember that it feels like fall here.  Put these on your "to make" list if you're actually having a summer now, and keep in mind that if you're irritable, impatient, or lazy (I can be all three if I haven't listened to my playlist) you can make the dough a day in advance.

Chocolate Gingerbread Cookies

(makes 2 dozen)              

From Martha Stewart's Cookies
 

What you'll need ...

1 1/2 cups (plus 1 Tablespoon) flour

1 1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 Tablespoon unsweetened cocoa powder

1/4 pound (1 stick) unsalted butter, room temp

1 Tablespoon freshly grated peeled ginger

1/2 cup packed dark brown sugar

1/2 cup unsulfured molasses

1 teaspoon baking soda

1 1/2 teaspoons boiling water

7 oz semi-sweet chocolate, cut into 1/4 inch chunks

1/4 cup sugar

Spray baking sheets with cooking oil.  In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.  In the bowl of an electric mixer, beat butter and fresh ginger on medium speed until lightened, about 4 minutes (just bust a move!).  Add brown sugar; beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate (as you can see, I'm putting in a plug for TJ's humongo bar); turn onto plastic wrap.  I'm not going to lie, this was some of the most unappetizing dough I have ever seen, but don't be fooled - it looks better (and certainly tastes good) in cookie form.  Pat out to one inch thickness; seal with wrap.  Refrigerate until firm, 2 hours or overnight.


Preheat oven to 325 degrees.  Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets.  Chill 20 minutes (I skipped this step).  Roll in granulated sugar.  I also flattened my dough balls out a little bit with a spatula, just don't tell Martha because that's probably taboo.  

Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer off sheets and cool completely.  Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.  Step and SNAP.

Snickerdoodles

The Move! 

I'm a little worried that we've been neglecting a key ingredient in this blog ... the actual dancing.  So I'm going to add a "move" for every post (or as long as it lasts).  If you've followed my "Shake It" page (if you haven't then go here now ... Shake It!) you have already mastered the Moonwalk, the Dougie, and the Robot at least to the point where you think you look good because really that's all that matters.  Now for something new - The Charleston.

The Charleston was named after Charleston, South Carolina (weird how that worked out) and became popular in the 1920's.  There are many versions of the dance and once you can recognize it, you'll see the steps in many music videos and shows - I think even Lady Gaga uses a few steps in her live performances of "Just Dance".  It's kind of like the dancing bunny ... it'll work with almost every tune.

Links to more YouTube videos ...

• A more traditional lesson in Charleston steps ...
• Charleston to Daft Punk - Around the World
• Charleston to Far East Movement - Like a G6

The Beats! 

So with that, I've put together a playlist of dance songs.  I don't care if you like the lyrics, that's not the point.  You're supposed to be practicing your moves ... which is why I even lowered myself to include Like a G6.  The song is a little better now that I know it's not Ke$sha (which I just assumed for a really long time) ... sippin' what in my ride?
   

The Treats!  

   

Snickerdoodles ... Seriously, who names a cookie Snickerdoodle?  I didn't try one until about five years ago just because the name annoyed me.  Something similar to my resistance to Scotcheroos.  I did some research on Wikipedia (because that's pretty much my unreliable source for everything) which stated that "Snickerdoodle is German in origin, and that the name is a corruption of the German word  Schneckennudeln (literally "snail noodles"), a type of pastry." Whaaaaaat?! Anyway, once I got over my distaste for the name Snickerdoodle I realized I was a fan of the cookie, so here they are.  If I ever open a bakery I think I will just serve them as Snail Noodles ... or Schneckennudeln.  When you say it you have to extend your neck and bulge your eyes while doing the Charleston.  Daaaaang.

Snickerdoodles

(makes 1 1/2 dozen)              

From Martha Stewart's Cookies
 

What you'll need ...

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cups plus 2 Tablespoons sugar
2 eggs
2 teaspoons ground cinnamon

Preheat oven to 35o degrees.  Mix together flour, baking powder, and salt into a bowl.  Put butter and 1 1/2 cups sugar in the bowl of a mixer and mix on medium speed until pale and fluffy, about three minutes (I don't think I ever actually let it go that long, but now's a great time to  bust a move or two).  Mix in eggs.  Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 Tablespoons of sugar in a small bowl.  Shape dough into twenty (or so) 1 3/4-inch balls - but seriously, who measures their balls of dough ... I prefer to use one of my favorite kitchen accessories - Norpro Stainless Steel Scoops (pictured at left and linked to Amazon offers).  It's a really fast way to cheat and get uniform sizes for your cookies.

Roll in cinnamon sugar.  Space three inches apart on greased baking sheets.  I like to press a slotted spatula onto each cookie to form a cross-hatch pattern, but that's just me.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.  Let cool.  

Cookies can be stored between layers of wax paper in airtight container at room temperature for up to three days.