The creative juices are flowing and after broiling zucchini with a balsamic vinaigrette, oil, and garlic marinade, I still had more in me. And had more zucchini too! These zucchinis were not just any regular Jewel zucchinis. These zucchinis were not just any regular Whole Foods zucchinis. Oh no they weren’t! These tasty green beings are straight from the Blue garden! And they’re huge!
So what to make… cookies! oh yes. Zucchini cookies. After some searching on the Google, I found a recipe, which serendipitously, I remember reading when I had been looking for a zucchini and orzo recipe.
With room still in my stomach, I really wanted to make them tonight. However, I didn’t have all the necessary ingredients. Oh well, maybe tomorrow?
“NO!”
Where did that come from?
A strange combination of my stomach and my creative juices most likely.
This is what I did:
A stick of softened butter
one beaten! egg
Around two cups of white sugar
Some honey. Maybe 1/5 of a cup?
then
Two cups of all purpose flour
about a spoonful of cinnamon
a splash of (old?) baking soda
a twist of ground sea salt
and last
one medium sized zuc. grated.
mix.
cookie-sized PLOPs! in a pan not meant for cookies after buttering the pan.
at 350 for who knows… maybe for 10 minutes?
DONE. ooooh… they’re a bit fluffier than cookies. yet they are in the shapes of cookies… what? this is strange. cookie comes into the mouth.. oooooh fluffy cookie! yum!
and then came the name bread cookie!
that there are the zuc cinnamon bread cookies. S.O. style.