Zucchini-Chocolate Chip Muffins

Another wonderful find on allrecipes! These are really yummy and with the alterations I've made below - it sneaks in some healthy elements as well. We've gotten into a habit of having a muffin for Caelyn as a "come home from school snack" and these are a favorite for sure.

Ingredients

• 1/2 cup whole wheat flour
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil (or 1/4 oil and 1/4 applesauce)
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup semisweet chocolate chips
• 
  

Directions

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Yield: 1 dozen

Double Chocolate Almond Cookies

Before I tell you this recipe, I must warn you: DO NOT MAKE THESE COOKIES. They are incredibly delicious and addictive. You cannot eat just one. or three. or four...  You've been warned.
Seriously - these may be the best cookies I've ever had. I saw the Barefoot Contessa make them on her show and had to try them for myself. WOW.

Ingredients

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder (i used hershey's and it was fine)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup white chocolate chips
• 1 1/2 cups semisweet chocolate chips
• 1 cup almonds, chopped (*** don't omit these!)

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Yield: 4 dozen

Turkey Empanaditas

I've never had empanadas before, but they look yummy. This recipe seemed healthy and it was freezable! Doug and I liked it. It's basically taco filling inside a pie crust, that you dip into salsa verde.

Yield: 8 servings (serving size: 3 empanaditas)

Ingredients

• FILLING:
• Cooking spray
• 12  ounces  ground turkey breast
• 2  teaspoons  chili powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  water
• 1  (6-ounce) can no-salt-added tomato paste
• 1  cup  reduced-fat shredded cheddar cheese
• 
  DOUGH:
• 3  cups  all-purpose flour (about 13 1/2 ounces)
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  cup  chilled butter, cut into small pieces
• 3/4  cup  ice water

Preparation

To prepare filling, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Stir in chili powder, cumin, 1/2 teaspoon salt, and pepper; cook 1 minute, stirring often. Stir in 1/2 cup water and tomato paste. Cook 2 minutes or until turkey mixture thickens. Remove from heat; stir in cheese. Place in a bowl, and cool to room temperature; cover and chill 30 minutes.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3/4 cup ice water through the food chute, processing just until combined (do not form a ball). Turn the dough out onto a floured surface; knead lightly 4 times with floured hands.

Divide the dough into 24 portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying), roll into a 3 1/2-inch circle on a floured surface. Spoon 1 rounded tablespoon turkey mixture onto half of circle. Fold dough over filling; press edges together to seal. Place on a large baking sheet. Repeat procedure with remaining dough and filling. Cover with plastic wrap; freeze until firm. Place in zip-top plastic bags; freeze for up to 3 months.

Preheat oven to 400º.

Place frozen empanaditas on 2 baking sheets coated with cooking spray. Bake at 400° for 30 minutes or until bottoms are golden brown and tops begin to brown. Serve warm.