Orange Carrot Zucchini Cookies with Orange Cream Cheese Frosting

My Mom used to make Orange Carrot Cookies when I was a wee lass. I thought of them when Steve brought in carrots from the garden. Besides all of the carrots the zucchini are bountiful so I decided to create my own variation of the original.

3/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup shredded carrots
1 cup shredded zucchini
1 orange, juice and rind 7 tablespoons
1/2 teaspoon salt
2 teaspoons baking powder
1 cup whole wheat flour
2 cups all-purpose flour






Preheat oven to 375.

Cream butter. Add sugar, egg and vanilla and stir. Mix in carrots and zucchini. Alternate adding dry ingredients with orange juice.

Bake for 10-15 minutes. Frost after cookies have cooled.

Frosting:
2 tablespoons butter
2 tablespoons cream cheese
2 tablespoons orange juice
powder sugar

Cream butter and cream cheese. Add powdered sugar and orange juice to make the frosting the consistency that you want.

Chocolate Chip Cookies

This recipe comes from Gentry. She says that with some cookies you need to chill after making but these you don't need to.  Enjoy :) they are very delicious :)

3/4 cup salted butter (softened)

1/4 cup canola oil

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. vanilla (I double it)

3 cups flour

1 1/2 cups chocolate chips (I use 2 cups and use dark chocolate)

Preheat oven to 350 (I do 325).

 

Cream butter, oil, and both sugars. Add eggs and beat batter until fluffy. Add baking soda, baking powder, salt, and vanilla. Add flour 1/2 cup at a time. (Dough will be sticky)Fold in chocolate chips.

 

Roll into 1" balls. (Do not flatten)Place 2" apart from each other.Bake 8-9 minutes. (Just until edges barely go golden brown)

Peanut Butter Chocolate Chip Cookie Dough Balls

When you read the ingredients in this recipe that my friend pinned on Pinterest you are going to wonder, "What is Cheryl thinking?", but these are awesome.  Steve loves them as well!  Steve says they taste just like my peanut butter bars.  The recipe made 12 cookie dough balls and 151 calories a piece.  I can only eat one because they are so filling.  After baking I placed them in the freezer and nuke them for 30 seconds to have a nice warm healthier treat.

1 can garbanzo (chickpeas) well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons peanut butter
1/4 cup honey
1 teaspoon baking powder
a pinch of salt
1/2 cup chocolate chips

Preheat your oven to 350 degrees. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Notes: I used chunky peanut butter because that is what I had open in the house.  I am sure that smooth would work as well.  I don't own a food processor so I had to mash the beans with a fork and maybe the chunks of peanuts hide the chunks of beans that didn't get completely smooth.  I can't tell you because you CAN NOT taste the beans.

No Sugar Oat Drops

This recipe is inspired by Blueberry Girl that I found on Pinterest.  NO sugar, butter, eggs or anything that can be considered unhealthy, can these even taste good?  They do!  I was able to make 15 cookies out of this recipe and each cookie is 136 calories

2 1/2 cups regular rolled oats
2 tablespoons flax seed - run these through your blender
1/4 cup of almond meal - just run whole almonds through your blender
1/2 cup mixed nuts, finely chopped - I used almonds
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup dried fruit - I used craisins

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 375C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, flax seeds, almond meal and nuts. Stir in allspice and cinnamon. Add dried fruit and stir until evenly mixed.


In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Chewy Brownie Cookies

2/3 c. Shortening
1-1/2 c. packed light brown sugar
1 Tbsp. Water
1 tsp. vanilla
2 eggs
1-1/2 c. flour
1/3 c. Cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 c. semi-sweet chocolate chips

Heat oven to 375. In a large bowl, beat shortening, brown sugar, water and vanilla on medium speed or electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoon 2 inches apart onto ungreased cookie sheet. bake 7 to 9 minutes, or until cookies are set. cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie set. Cool completely. About 3 dozen cookies

Grandma Sillitoe's Greek Cookies

The story goes that a little Mexican lady taught my mother-in-law how to make Greek cookies.  I took a few to her and they passed the Donna test so I guess this is my new Christmas assignment.

1 pound unsalted butter*
1 egg
1 tablespoon vanilla
1/2 teaspoon baking powder
1 tablespoon powdered sugar
3 or more cups flour
powdered sugar

Melt button on low heat.  Pour into another bowl and refrigerate for 1 - 2 hours.  Whip butter until creamy.  Put in egg and whip some more, then add vanilla.  Put all dry ingredients in sifter and add to mixture.  Bake 15 - 20 minutes at 350 degrees.

Upon removing from the oven immediately drown them in powdered sugar and let them cool.  Gently place them in an airtight container with powdered sugar on the bottom.

* It has to be real butter.  If you use salted butter, skim salt off of the top after melting and before refrigerating.

Chocolate Chip Oatmeal Zucchini Cookies

I have a lot of zucchini and I was trying to figure out what I could do with besides make zucchini bread or bake them like Jamie's Onion Rings.  I did a Google search and came across this recipe on When Harry Met Salad.  Step 2 had you drain your zucchini and I couldn't believe the moisture that came off, I got a 1/2 cup from 1 cup of zucchini.  I do have to admit that I did not press the zucchini between paper towels, I just took a spoon and pushed the zucchini against my strainer.

½ lb. zucchini
¾ c.  lightly packed dark brown sugar
2½ c. old fashioned oats
2/3 c. + 2 T. sugar
1¼ c. flour
¾ t. salt
½ t. baking soda
¼ t. nutmeg
1 c. (2 sticks) unsalted butter, at room temp
1 egg
2 t. vanilla extract
2 c. chocolate chips
2 c. chopped pecans (or walnuts)

1) Preheat your oven to 375°F and lightly butter two cookie sheets.

2) Grate the zucchini using a food processor or box grater to yield 1 c. grated zucchini.   Toss the zucchini with 2 T. of sugar, transfer to the mixture to a fine-mesh strainer and set it over a bowl to drain for at least 30 minutes.  This draws moisture out of the zucchini and prevents the cookies from becoming cakey and slimy, so don’t skip this step.

3) Meanwhile, place the brown sugar, 2/3 c. sugar and ½ c. oatmeal in the bowl of a food processor and process for 2 -3 minutes until the oatmeal is finely ground.  (you could also do this in a blender)

4) In a medium bowl, whisk together the remaining dry ingredients and set aside.

5) In the bowl of your food processor (or of an electric mixer fitted with the paddle attachment), process or mix the butter until it’s light and fluffy.  Add the oatmeal-sugar mixture in three stages, mixing well after each addition.  Add the egg and vanilla and mix until well incorporated.  Add the dry ingredients in three stages, mixing just until blended.  If you’ve done all this in the food processor, transfer the batter to a large bowl and stir in the chocolate chips and nuts, otherwise just stir the chips and nuts into your mixing bowl.

6) After the zucchini has drained, squeeze it between several layers of paper towels or cheesecloth or a dishtowel to absorb excess moisture.  You want to remove as much moisture as possible, so you’ll have to work at it a bit.  Fold the shredded zucchini into the cookie batter.

7) Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about an inch or two apart.  They’re not going to spread much so they don’t need a whole lot of room.  Bake for 18-20 minutes or until the edges begin to turn golden brown.  Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.

Oatmeal Cookie Quart Jar Gift

1 cup brown sugar
1/3 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups quick rolled oats

Layer the ingredients in the order given. Place lid on jar.

The card attached reads -
1 jar Oatmeal Cookie mix
3/4 cup butter or margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla
1 tablespoon water

Preheat the oven to 375. In a large bowl, cream the butter, eggs, vanilla and water. Add the Oatmeal Cookie mix and stir until the mixture is well blended. Drop the cookies by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 to 9 minutes. Transfer to wire racks to cool.

Cookie Dough Quart Jar Gift

Change the M&M colors to suit the holiday.

2 cups flour
1 cup brown sugar
3/4 cup sugar
1 cup red and green M&Ms
3/4 teaspoon salt
3/4 teaspoon baking soda

Mix flour, salt and baking soda. Pour mixture in jar and tap lightly to evenly distribute. Layer the brown sugar, sugar and the M&Ms, tapping after each addition. Place lid on jar.

The card attached reads -
Cream 1 cup butter, 2 eggs and 1 tablespoon vanilla. Add ingredients from jar and mix well. Drop cookie dough by the teaspoon onto an ungreased baking sheet. Bake at 350 for 8 to 10 minutes.

Pumpkin Spice Cookies

Lisa shared this recipe and I love it because it is so simple. I have used a chocolate cake mix and Christopher never knew that these cookies were semi-good for him.

Spice cake mix
1/2 can pumpkin
Optional - raisins or chocolate chips

Bake at 350 for 8 to 10 minutes.

Oreo Cookies

These are the best cookies and they never last long when Becky shares them with us.

2 Chocolate or Devil's Food cake mixes
1 cup shortening
4 eggs

Mix together with mixer. This will be very thick. Roll into small balls. Put onto cookie sheet and bake for 10 minutes at 350. When you take them from oven, bounce pan on cabinet or stove to flatten. Cool completely.

Frosting
8 oz. cream cheese
1/4 cup soft margarine
4 cups powdered sugar

Mix and refrigerate. Frost when cool. Put 2 cookies together. Freeze or refrigerate.

Lemon Dreams

My Mother-in-law loves lemon (Lemon Chicken, Lemon Meringue Pie, etc.) and when I ran across this lemon recipe on Your Homebased Mom I thought I would make them for her. I found them to be very sweet and the lemon should be tangy so I have altered the recipe to match my taste buds.

1 cup butter, softened

1/3 cup powdered sugar

1 teaspoon fresh squeezed lemon juice

1 2/3 cup flour

Filling:

2/3 cup sugar - I used ultrafine because I had it

1 ½ teaspoon cornstarch

1 teaspoon grated lemon peel

¼ teaspoon salt

1 egg, beaten

2 tablespoon lemon juice

1 tablespoon margarine

1/4 – 1/2 cup powdered sugar

Cream butter, powdered sugar and vanilla. Add flour and mix until smooth. Roll out with powdered sugar about 1/4” thick. Cut out with 1 ½” cookie cutter. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool.

For filling:

Combine sugar, cornstarch, lemon peel and salt. Stir in egg, lemon juice and butter. Bring to a boil and simmer for 2 minutes. Cool. Add powdered sugar. Put a spoonful of filling on one cookie and top with another cookie. Dust with powdered sugar. Makes approx. 1 ½ dozen.

Chocolate Chip Cookies

This is Mom's recipe.  For some reason her cookies always look better than mine, I usually just have a pool across the cookie sheet.  I will have to give these a try at home.

1 cup shortening
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
1/4 cup water
2 teaspoon soda
2 teaspoon salt
2 teaspoon vanilla
5 cups flour
2 cups chocolate chips

Cream shortening and sugars.  Add eggs.  Mix water, soda, salt and vanilla together, then add to sugar and egg mixture.  Add flour mixing thoroughly.  Stir in chocolate chips.  Bake at 375 degrees for 8 minutes.

Peanut Butter Cookies

This is one of my favorite cookie recipes from the Better Homes and Gardens New Cook Book.

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon soda
1/4 teaspoon salt

Thoroughly cream butter, peanut butter, sugars, egg and vanilla.  Sift together dry ingredients; blend into creamed mixture.  Shape in 1-inch balls; roll in granulated sugar.  Place 2 inches apart on ungreased cookie sheet.  Crisscross with fork tines.  Bake at 375 degrees fro 10 to 12 minutes.  Cool slightly; remove from pan.

Dipped Oreo Cookies

My family must have a thing for Oreos and mint. I have always loved Oreos and I remember my Grandma Birrell always had them in her cookie jar when we went to visit. I found the idea for this on How Does She and Jamie made them just like the post said. They were so delicious that I thought I would make some for my neighbors. I wanted to make them without the sticks so I tried a skewer to dip them and then I would pull the skewer out and cover the small hole with the white candy but it just took too long. I played around some more and this is my favorite look.

Oreo mint cookies, you could use any flavor
Candy melts - I used Wilton White Candy Melts
Sprinkles

Melt the candy. I used a hot chocolate mug so that it would be deeper to dip the cookies. Dip cookie and add sprinkles.

Monster Power Cookies

This is a hearty, protein packed cookie recipe from my friend Melody. We ate them on our Martin's Cove trek and they were delish!

6 eggs
2 1/3 cups packed brown sugar
2 cups white sugar
2 Tsp. vanilla extract
4 teaspoons baking soda
1 cup butter
2 2/3 cups peanut butter
9 cups rolled oats
2 cups semisweet chocolate chips
1 cup white chocolate chips

Preheat oven to 350 degrees. Lightly grease cookie sheets.

Cream butter and peanut butter together. Add the sugars and stir until well mixed. Add eggs one at a time, then add vanilla.

Mix oatmeal and baking soda separately, then stir into batter. Add chocolate and white chips last.

Drop by heaping tablespoon onto cookie sheets. May only fit 6-8 cookies per sheet. Bake for 13-16 minutes. Wrap well when cool.

Gingerbread Men

My goal this holiday season is to be more prepared so that I can enjoy it more. One of the ways I have thought of is to prepare as much food before hand. So yes I only cooked six gingerbread men and the rest are in the freezer for future baking. I love a fresh baked cookie and that is why I have chosen to not bake them and then freeze them.

I was given this recipe from Cynthia, I worked with her at Bulloch Drug eons ago.

1/2 cup sugar

1/2 cup butter, softened

1 egg

1/2 cup molasses

2 1/2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

Beat at slow speed until well mixed. Cover and refrigerate 1 hour. Roll, cut and bake at 350 degrees for 6 - 8 minutes.

Whole Wheat 3 Chocolate Chip Cookies

My latest experiment. A tip that I have been doing since losing weight is to cook just the amount of cookies that I need and then I portion out the remainder of the dough onto a cookie sheet and throw it into the freezer. When frozen solid I put the cookie dough in a freezer bag and save in the freezer to when I want or need cookies. This way I don't have a whole cookie jar staring at me saying, "Eat me!" and I can bake just what is needed.

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk chocolate chips

2/3 cup white chocolate chips

2/3 cup dark chocolate chips

1 cup chopped nuts (optional)

Heat oven to 375 degrees. Beat butter, sugars and vanilla in large bowl until creamy. Add eggs; beat well. Gradually add salt, baking soda and flour into butter mixture beating until well blended. Stir in chocolate chips and nuts. Drop by teaspoon full on a cookie sheet and bake 8 - 10 minutes.

Brea's Delicious Peanut Butter Cookies

I got this recipe from my friend Breanna Brown out here in Pittsburgh. I had tried hers when she made them but wanted to see if I could do it because cookies are not my thing, they always end up flat or burnt. But these were way simple and they were delish!

¾ C Peanut Butter

½ C Shortening

1 ½ C Packed Brown Sugar

3 T Milk

1 ½ T Vanilla

1 Beaten Egg

1 ¾ C Flour

¼ tsp Salt (rounded)

¾ tsp Baking Soda

Cream first 5 ingredients. Add beaten egg.

In seperate bowl, combine flour, salt and soda.

Mix both bowls together.

(I like to add Mini Reese's Pieces in to the mixture)

Make the criss-cross shape on top the cookie.

Bake on non-greased cookie sheet for 7-8 minutes @ 375 degrees.

No Bake Cookies

I found this recipe on All Recipes for Jamie and she said that tasted really good.

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.