Zucchini Gobs with Cream Cheese Frosting

I vaguely remember busting my butt to put in a vegetable garden earlier this year. I think there was work involved? A lot of it? Regardless, IT'S PAYDAY, Y'ALL.

We have officially hit the point in the season where Alexis can whine that there is nothing to eat and I can say, "Go outside and find something." AND SHE CAN. Yesterday she made her own lunch by picking fruits and vegetables outside.

All by herself.

While I did nothing.

It was pretty amazing.

While she was out harvesting lettuce, tomatoes, blueberries, snap peas, and strawberries, she also noticed that there were a few zucchini that were ready to be picked.

And by "a few," I mean eight or so, but who is counting? (Spoiler alert: Me. I'm counting.) That means it's time to start getting our zucchini on at every meal, every snack, and every other possible opportunity.

Phase 1: Zucchini Gobs with Cream Cheese Frosting.

This recipe comes via Mindy Bakes because I refuse to invent the wheel when the wheel is already rolling around on the internet. I halved the recipe, but that was only because I didn't want to run to the store for another package of cream cheese. One had to do the trick.

Zucchini Gobs with Cream Cheese Frosting

2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cups light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 to 1 1/2 cups shredded zucchini (approximately 2 small zucchini)
1 cup chopped walnut pieces
1 cup raisins (I'm normally opposed to raisins when baking, but they definitely work here)

1. Preheat the oven to 375 degrees.

2. Place the flour, cinnamon, ginger, baking soda, baking powder, and salt in a large mixing bowl. Use a whisk to mix it all up.

3. In a separate bowl, stir to combine the eggs, brown sugar, and white sugar. Add the butter and vanilla.  Add the zucchini and stir some more.

4. Pour the eggs and such into the dry ingredients bowl and stir it all up.

5. If things are a little dry, add more zucchini. I know that seems weird, but it works.

6. Stir in the walnuts and raisins.

8. Line your cookie sheets with parchment paper. Drop the cookie dough by the heaping teaspoon onto the cookie sheet. I found that I couldn't possibly make these too small (meaning less cookie dough is better) and that they turned out more consistent and evenly sized if I smoothed the dough out a little bit with my finger.

9. Bake at 375 degrees for 11-13 minutes or until they are set and not shiny.

10. Allow to cool for a minute on the cookie sheet and then move them to a cooling rack. While they're cooling, make some cream cheese frosting.

Cream Cheese Frosting

1 8-oz package cream cheese
1/2 cup butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract

(Mindy also added some heavy cream. I skipped it.)

1. In a large mixing bowl, mix the cream cheese and butter together until thoroughly combined and a little fluffy.

2. Gradually add the powdered sugar.

3. Add the vanilla extract.

4. Mix until well combined and smooth.

5. Once the cookies are cool and your frosting is made, go about assembling everything. I used a disposable pastry bag for the frosting -- just cut the tip off, no need for a fancy decorating tip. Pipe 2-3 tablespoons of frosting onto the bottom of a cookie and then find another cookie that is approximately the same size. Smoosh the bottom of that second cookie onto the frosting so that you have a cookie sandwich.

6. Refrigerate these little guys for an hour or so to allow the frosting to "set."

7. You're done. They're a little fancy, and a lot awesome.

Comments

[Corrine]

Looks delish! Thanks for sharing.

[Jenna]

Uh, making them this week -- minus the cinnamon.

Thanks to you both.

[hellohahanarf]

yes! yes! oh gawd, yes!