Zucchini Parsley Fritters with Cashew Aioli

Try this number for your next meatless Monday. A flavorful mouthful of zucchini and carrot topped with the creamy punch of cashew lemon and avocado.

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Recipe adapted from Wholehearted Eats

2 Small Zucchinis, about 2 Cups
1 Carrot, Grated
1 Green Onion, Sliced
1/2 Cup Rolled Oats (or quinoa, or even buckwheat), ground in a Vitamix to make flour
2 Tbsp. Black Sesame Seeds
1 Rounded Tbsp. Chopped Parsley
1/4 tsp. Sea Salt
1/8 tsp. Ground Cumin
1/8 tsp. Ground Pepper

1. Begin by grating the zucchinis. Sprinkle them with a little salt and let them drain in a colander for about 20 minutes.
2. In a bowl combine the carrot, onion, dill, sesame seeds, oat flour, and spices.
3. Squeeze the zucchini to remove extra water and add to the mix. Combine thoroughly.
4. Heat a pan to medium heat and add a splash of coconut or avocado oil. Take about 2 Tbsp. of mix and flatten in your palms making a thin pancake shape. Cook them for about 1-2 minutes per side, or until crisp and golden, adding more oil as needed.

Cashew Aioli

1/2 Cup Cashews
1/4 Cup Water
1/4 Cup of Lemon Juice
1/2 tsp. Apple Cider Vinegar
the Zest of one Lemon
1/8 tsp Sea Salt

1. Soak the cashews overnight in fresh water. The next day, drain them and combine alongside the other ingredients (alternatively, you can use 1/2 cup prepared cashew cream). Puree until smooth. You may need to adjust for more water and seasoning. Keeps in the refrigerator for about 5 days.

Funfetti First Birthday Cake

If there is one thing I didn’t have enough of during my childhood it was funfetti cake. Cookie and ice cream cakes dominated 90’s parties. That’s why for my nieces first birthday I made her a funfetti cake that she’ll never forget. But really probably won’t ever remember. Oh well.

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Recipe from Food52

CAKE

  • 1cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2cups sugar
  • 4large egg whites
  • 2tablespoons clear imitation vanilla (I use McCormick’s –see headnote)
  • 6tablespoons vegetable oil
  • 2 1/2cups cake flour (see headnote)
  • 2 1/4teaspoons baking powder
  • 3/4teaspoon salt
  • 1cup whole milk
  • 2/3 cup plus 1 tablespoon sprinkles (see headnote)

FROSTING

  • 2cups (or 4 sticks) unsalted butter, at room temperature
  • 3cups powdered sugar, or to taste
  • 2teaspoons clear imitation vanilla
  • 1pinch salt
  1. Preheat oven to 350° F. Grease two 8-inch cake pans. Cut out circles of parchment paper and line the bottom of the pans. Lightly spray the parchment.
  2. With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer running on low, add this to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in the 2/3 cup of sprinkles.
  4. Divide the batter evenly between the pans. Sprinkle the remaining tablespoon of sprinkles over the top and bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 25 minutes.
  5. Let the cakes cool for a few minutes in the pans and then flip them onto a cooling rack to cool completely before frosting.
  6. To make the colorful bunting, knead food coloring (liquid or gel) into marzipan, cut out triangles, and stick them onto the cake.

Chocolate Chip Cookie Overload

Something was brewing in me. I’d been getting the urge to bake and nothing inspires me more than STRESS. And launching a website for your client will do that to you. Here is the after math:

Chocolate Malted Cookies

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Recipe c/o A Cozy Kitchen

1 1/2 cups all-purpose flour
3/4 cup milk powder
1/2 teaspoon baking soda
3/4 teaspoons fine-grain sea salt
2 sticks (8 ounces) unsalted butter, room temperature
1 1/2 cups light or dark brown sugar
2 large eggs, room temperature
3/4 cup semi-sweet chocolates
1 cup rice krispies

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, whisk together the all-purpose flour, malt powder, baking soda and salt.

3. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add the first egg and beat until combined; add the second egg and beat one more time until incorporated. In two batches, add the flour mixture, mixing just until there are no specks of flour. Fold in the chocolate chips and then fold in the puffed rice.

4. Using a 2-inch cookie dough scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart. Transfer the baking sheet to the oven and bake for 8-10 minutes, until the cookies’ edges are lightly golden brown and the centers are very soft. Warning: they’ll be very fragile so be sure to let them cool on the baking sheet. Carefully transfer the cookies to a cooling rack until room temperature. As they cool they’ll have more structure, chewiness and less fragility.

For the dark chocolate chip cookies I used a Tollhouse cookie recipe which I don’t think is right for dark chocolate. Still searching for my favorite Dark Chocolate cookie recipe (other than Jaques Torres version).

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (10-oz. pkg.) Dark Chocolate Chips

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.