Garden Muffins (or Cake)

Every week I meet with a couple girl friends for "breakfast with the ladies" as my husband likes to call it for some yummy eats and good conversation.  A while back Jen made this wonderful fool-proof 'garden cake' that the toddlers loved.  Who knew there were carrots and zucchini in it?!  Here's the recipe for anyone who wants to adapt their own version.  I swapped out some ingredients that I didn't have on hand and subbed in some other ones, so I guarantee it is "VERY flexible" as Jen told me.

Some of my changes...
Since I was only able to harvest one pathetic little zucchini from my garden, I had to use more carrots.  I also used half oil and half applesauce and then only added 1/2 c. granular sugar since the applesauce would provide a little sweetness and I didn't want my cake too sweet.  Somehow, I ran out of whole wheat flour, so I had to use the good old all-purpose variety.   No flax seed in house, so I added wheat germ instead.  Also, I didn't add any fun stuff like dried fruit or coconut because I didn't want any picky eaters to shy away.  For the topping, I didn't add nuts, but did throw in about 1/4 cup of oats...just because.

Garden Muffins (or Cake)  (as given to me by Jen)

1 large zucchini, grated and patted dry
2 large carrots, grated
1 c. canola oil (or you can sub some or all with applesauce)
1/2 c. dark brown sugar
3/4 c. granular sugar
2 large eggs
1 1/2 tsp. vanilla extract

Mix well.

1 3/4 c. whole wheat pastry flour or regular whole wheat flour
1/2 c. oat bran or oats
1/4 c. crushed flax seed
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice (or 1 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg)
1/2 tsp. ground ginger

Mix dry ingredients thoroughly and add to zucchini/carrot mixture.

1 c. raisins (or cranberries, chopped dates, or chopped prunes)
1 c. walnuts or pecans
1/4 c. shredded coconut

Fold in the fruit and nut mixture.

Streusel Topping
1/2 c. flour
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3 T. butter
1/2 c. chopped pecans (opt.)

Cut butter into mixture, until well combined, then set aside.

Spray muffin pan/bundt pan with cooking spray. Spoon batter into muffin cups and fill 3/4 full or pour into a bundt pan.  Top with streusel topping. Bake at 350 F, 25-30 minutes for muffins or 1 hour for cake.

Enjoy!

Peanut Butter Chocolate Chip Cookie Bars

Peanut Butter + Chocolate = Sweet chewy yumminess.

Need I say more? I didn't think so, well other than thank you to my friend Nicole for sharing this fabulous recipe with me!  In a pinch, this recipe is so quick to make and comes out perfect every time.

Peanut Butter Chocolate Chip Cookie Bars

1/2 c. peanut butter (any style)

1/3 c. butter or margarine (I prefer butter)

1  c. sugar

1/4 c. brown sugar

2 eggs

1/2 t. vanilla extract

1  c. flour

1  t. baking powder

1/4 t. salt

1 pkg. (6 oz) chocolate chips

Cream peanut butter and butter with an electric mixer.  Gradually add sugars and beat until fluffy.  Add eggs one at a time, beating well after each egg.  Mix in vanilla. In a separate bowl, mix flour, baking powder, and salt. Add to peanut butter mixture and mix well.  Stir in chocolate chips.  Spread in buttered 9" square pan.  Bake at 350 degrees for 30 to 35 minutes.  Cool in pan on cake rack.  Makes 16  2 1/4" squares.