white chocolate snickerdoodle cookies

 

the goods:

 

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package white chocolate instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white chocolate chips

1 teaspoon cinnamon

1/3 cup cinnamon sugar for rolling

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer, cream together the butters and sugars. Add eggs first, and mix in, then add the remaining ingredients (reserving the cinnamon sugar). Mix well. Scoop out with a cookie scooper (about 3 tablespoons worth) and roll the dough into a ball. Coat the dough ball in the cinnamon sugar. Place on baking sheet about 2 inches apart. Bake for approximately 10 minutes, until slightly golden and just set. Let cool on baking sheet.

vegan zucchini brownies

 

the goods:

 

1/2 cup canola oil

1 and 1/2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

chocolate frosting (optional)

 

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

In a large bowl, mix together the oil, sugar, and vanilla until well blended.

Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.

When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!

Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).

Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!