Whole-Wheat Sugar Cookies

Sugar cookies are usually made with white flour and too much sugar. I use whole-wheat flour and reduce the amount of sugar almost half.

I was not a fan of sugar cookies until I had a child. Now I can seem to stop making them! In carrot-shape at Easter, or pumpkin shape in the fall…

I’ve lost count of the number of times we made them in all sorts of shapes for play dates. I blend powdered sugar with just enough water to make “spreadable” icing, and a drop or two of India Tree coloring (no synthetic dyes). Each child gets a portion of icing in a cup and decorates happily away, adding sprinkles on top.

Whole-Wheat Sugar Cookies
Print Recipe
Servings
36 - 48 cookies
Servings
36 - 48 cookies
Whole-Wheat Sugar Cookies
Print Recipe
Servings
36 - 48 cookies
Servings
36 - 48 cookies
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl fitted with an electric whisk cream the butter. Gradually add sugar mixing until it is all blended in. Add the egg, milk, and vanilla until well mixed.
  4. By hand mix in flour about 1 cup at a time, mixing well after each addition.
  5. Roll the dough out onto a floured surface until it's about 1/4-inch thick.
  6. Cut with cookie cutters into desired shapes. Place cookies onto an ungreased baking sheet.
  7. Bake in oven for 6 – 8 minutes until edges turn golden brown.
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Chocolate Zucchini Cupcakes

These cupcakes are hugely popular with all our friends and family. The hint of cinnamon, the richness of cocoa and the bits of chocolate make every bite delicious. The zucchini adds moisture and putting a vegetable boost into dessert is good for a mother’s heart.

They are so yummy, they don’t really need frosting. But I’ve made them so many times over the years, I’ve served them differently pending on what I had in the refrigerator: a cream cheese icing (blend cream cheese sweetened to taste with honey, real whipped cream with a tablespoon of cocoa folded in and sweetened to taste with powdered sugar or a chocolate butter cream icing.

For a super duper chocolate treat on a special occasion with a chocolate glaze (melt equal parts semi-sweet chocolate and butter or coconut milk). For these, I bake the cupcakes in a mini-muffin tin.

In general I do not use cupcake liners, they just go straight to the landfill.

Chocolate Zucchini Cupcakes
Print Recipe
Servings
8 cupcakes
Servings
8 cupcakes
Chocolate Zucchini Cupcakes
Print Recipe
Servings
8 cupcakes
Servings
8 cupcakes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F with rack in middle. Grease muffin tin with butter or coconut oil.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Pour into muffin tin and bake until tops spring back when lightly pressed, 25 - 30 minutes.
Recipe Notes

Source

Epicurious: Chocolate Zucchini Cupcakes

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