Wednesday, July 4, 2012

two-bite recipes

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.

Zucchini Bites

two eggs
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 egg
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'!)

Happy Fourth!


  1. Yum! Both of these look great!! Our zucchini plants haven't started producing yet, but I am always looking for recipes since I end up with WAY more than I can use!

  2. I've been thinking all morning that I ought to bake cookies today, but I could not settle on what kind. Now I think I've forgotten there's any other kind. Those look so good!

  3. Yum, I'm drooling over both of these. Can't wait to get some zucchinis out of the garden so I can try this!

  4. These recipes look delicious! At least zucchini and dark chocolate are healthy right??? New follower stopping over from D at Naptime in Suburbia. Looking forward to reading more!

  5. Umm, those zucchini bites look AMAZING! Seriously, I would eat all of them!

    P.S. My favorite cookies to make are peanut butter/chocolate chip/oatmeal cookies. Sometimes I pretend they're like granola bars so I can eat more. : )

  6. I love, love, love zucchini and I'm TOTALLY going to make these bites either tonight or for lunch tomorrow - YUM! My garden isn't doing so great... don't know why. Every year I start with such gusto and then it fizzles with - what? rain, heat, a toddler?