Are any of you going to an Independence Day potluck today? I love trying out new recipes for these sorts of occasions -- and lately I've been really into bite-sized treats because I find myself eating on the go (or standing up, or while doing a million other things) lately. Tiny things are so cute, aren't they?
Here are two two-bite recipes I've made in the past week. The first is a great way to use up all the zucchini you're bound to have taking over your garden (if you have anything of a green thumb, that is -- unlike me! I just thank my lucky stars I have great neighbors), and the second is sure to satisfy your dark chocolate cravings.
one large zucchini, grated and pressed between towels to remove excess liquid
half a yellow onion, diced
1/2 cup cornmeal
3 oz your favorite cheese, grated
1 tbsp dried parsley or 1/4 cup fresh parsley, chopped
freshly ground sea salt and pepper to taste
Preheat your oven to 400 and prepare a mini muffin tin. Beat the eggs in a large bowl. Add the rest of the ingredients and stir to combine. Spoon the zucchini mixture into the cups, filling to the top. Fill any empty muffin cups with a small amount of water. Bake for 15-18 minutes. Makes around two dozen.
(Side note: my daughter loves these!)
My Favorite Things Cookies (peanut butter, oat, and dark chocolate cookies)
1 cup unbleached flour
1 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance [or butter, softened]
1/2 cup creamy peanut butter [I like Parker's or Old Home]
1/3 cup light brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla
1/2 cup oats
1 cup dark chocolate morsels [I used Ghirardelli]
Preheat your oven to 350. Whisk together the flour, baking soda, and salt in a small bowl. With a hand mixer, cream together the Earth Balance, peanut butter, sugars, and vanilla. Add the egg; beat well. Add the flour slowly and mix by hand to combine. Stir in the oats and dark chocolate.
With a melon baller, scoop out the dough onto a prepared cookie sheet. Bake for 9-11 minutes -- they will look slightly underdone when you remove them from the oven, but will cool to doneness. Makes about 50 mini-cookies.
(The peanut butter gooiness is best when these are eaten warm -- just sayin'!)