Thursday, September 5, 2013

Fill the Cookie Jar!!

This months theme for Fill The Cookie Jar is Fall Favorites... Which happens to be my favorite time of year!! :) I decided to make Pumpkin Cookies with Maple Glaze... Who does not love Pumpkin?!?!? :)

Pumpkin Cookies with Maple Frosting


  • 1 C butter
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 C canned pumpkin
  • 1 egg
  • 1 tsp vanilla
  • 2 C flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

  • Preheat oven to 350°
  • Cream together butter, brown sugar and white sugar in a large bowl
  • Add pumpkin, egg and vanilla and mix with butter and sugar mixture
  • Add remaining ingredients and fold together until combined
  • Drop spoonfuls onto greased cookie sheet
  • Bake for 10-12 minutes. 
Maple Glaze

1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Drizzle over cooled cookies.

Voila! There you have it! These cookies are soooo yummy and have a cake like texture. It's hard to just eat one! :)

Don't forgot to check out the other yummy cookies too! :)

Wednesday, August 21, 2013

Zucchini Fritters

Sick of zucchini yet????? No???? Well then! Here is another recipe for you!

Tree's Zucchini Fritters

  • 1 cup shredded zucchini
  • ½ medium onion, grated
  • 1 teaspoons baking powder
  • 6 to 8 tablespoons flour 
  • 1 egg
  • Salt 
  • Pepper 
  • Preheat oven to 425°
  • Place shredded zucchini and onion in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible.
  • Transfer to a medium bowl and stir in the egg. 
  • Add the baking powder, salt and 6 tablespoons of flour. Add additional flour if it is still too wet. 
  • Drop mixture by the tablespoon full into a prepared muffin pan.
  • Bake for 15-20 minutes, then turn the fritters over, and bake for an additional 10 minutes. 
  • Fritters should golden brown on on both sides when done.
  • You will get about 18-20 fritters.

 I think we are about zucchinied out over here... My plants in the garden are pretty much done for the season, so this is the end my friend....No more zucchini recipes.... Until next year.....

Tuesday, August 20, 2013

Zucchini Bread

I've been craving zucchini bread... I've made almost everything that you can with Zucchini, since I have 2 plants in my garden and a co-worker of Matt's gave him 2!

I ended up with enough for 2 loaves... I made Parmesan Zucchini bread, which the recipe can be found here, with a few other Zucchini recipes from last year.


I've always wanted to try a sweet zucchini bread and you know how it goes in my kitchen...  I never follow just one recipe :oP I ended up making a spiced zucchini bread, which turned out amazing!

Spiced Zucchini Bread

  • 1 cup shredded zucchini
  • 1 cup light brown sugar
  • 2 tablespoons white sugar
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1½ cups flour
  • ½ tsp baking power
  • ½ tsp baking soda
  •  1½ tsp cinnamon
  • ¾ tsp nutmeg
  • ⅛ tsp cloves
  • ¾ tsp salt
  • Preheat oven to 350 °
  • Wisk together brown sugar, white sugar, oil, vanilla and eggs.
  • Add flour, baking power, baking soda, cinnamon, nutmeg, cloves and salt to the liquid mixture. Stir to combine.
  • Stir in zucchini.
  • Pour batter into a prepared bread pan and bake 45 - 55 minutes. 
  • Cool in pan for about 15 minutes. Then remove from pan and cool on baking rack.
  • Once completely cooled, cut into slices 

I am loving the spiced zucchini bread, it came out super moist and has the perfect hint of spice!!

Monday, August 19, 2013

Iced Coffee

So the hubby is an avid coffee and iced coffee drinker... Our local Starbucks knows us on a first name bases :)

We cut down on Starbucks since we moved... We lived within walking distance to one... sometimes we'd go there 2 times a day! :oP I've been buying iced coffee at the store, which is kinda pricy... So here I sit tonight sipping on a glass of iced coffee that I made earlier... Not too shabby for my first time making it, need to cut down on the creamer a little. I added a cup of it, besides that it's good.

Tree's Iced Coffee

  • 8 cups of fresh brewed coffee
  • ½ cup sugar
  • ½ cup water
  • ½ to 1 cup of your favorite creamer (I used french vanilla)

  • Brew coffee and then let cool for 10-20 minutes. Then transfer to a pitcher and cool for 30 minutes in the refrigerator.
  • While coffee cools, make a simple syrup with the water and sugar. When the water comes to a boil water, pour sugar into water and stir until dissolved. Place into refrigerator to cool for about 30 minutes.
  • Once coffee and simply syrup have cooled, pour simple syrup into the coffee. Then add the creamer, to your taste, and stir together.
  • Grab yourself a glass with a few ice cubes and enjoy!

Thursday, August 15, 2013

Jalapeño Poppers

I had some left over cream cheese and I was thinking what I should make with it.... Hmmmmm, as I look over at the 9 Jalapeño I just picked from the garden, Jalapeño Poppers!!!

It's been a while since I've made them... Not sure why I don't make them more often... They are sooooooo good.... The hubby came home from work and went straight to them :)

Daily Dish Magazine

Tree's Jalapeño Poppers


  • 4 oz cream cheese
  • 1 cup shredded colby cheese
  • 9 Jalapeño, cut in half
  • 2 eggs
  • 2 tbsp milk
  • 1 cup panko bread crumbs
  • ½ cup Italian bread crumbs
  • ½ cup flour
  • ½ tsp ground cumin


  • Pre-heat oven to 350°
  • Cut Jalapeño in half lengthwise, remove seeds and membranes
  • Mix together cream cheese and shredded colby

  • Fill each pepper half with 1 tsp of cream cheese mixture

  • Prepare you breading station... Place flour and cumin in the first pan, second pan mix the eggs and milk together and third pan mix the panko and Italian bread crumbs. Also grease a baking sheet to place the poppers on.

  • One at a time, dredge each popper in the flour mixture
  •  Then dip into the egg mixture and coat well
  •  Last but not least, place in the bread crumb mixture and cover popper. Then press down to get a good coating.

  •  Place peppers cheese side up on the prepared baking pan and bake for 30 minutes

  •  When finished baking, take out of oven and let cool for a minute or so.... Since the cheese is molten hot! :)

I can't wait to make these again... Once you pop one, grab another because before you know it they are gone!