I’m a sucker for spumoni ice cream. After all, what’s not to love? Chocolate, cherries and pistachios all swirled together to give you the perfect flavor combination.
When I came across a recipe for Spumoni Cookies, I had to try them. And they certainly don’t disappoint!
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 1/2 cups flour
- 1/2 cup cocoa (I used dark cocoa for an even richer taste)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups finely chopped pistachios, divided
- 1 1/3 cups finely chopped dried cherries, divided
- 1 3/4 cups semisweet chocolate chips
- 1 tablespoon shortening
Preheat the oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour, cocoa, baking soda and salt. Stir in 1 cup each pistachios and cherries.
Drop by tablespoonfuls 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes or until set. Cool on pans. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off. Sprinkle with remaining pistachios and cherries. Place on waxed paper and let stand until set.
The zucchini plants have blown up and invaded our house. When I planted the garden this spring in our nice, newly raised garden boxes, I left about half of the box for the zucchini thinking this would be plenty of space for the plants to stretch their branches out and produce some fresh zucchini to fill our table. The plants have now encroached on the second half of the box. You can no longer see my two bell pepper plants without wading through the massive leaves from the zucchini. The giant has spilled over the edges of the box and shaded anything below it. For any of the bugs living below, I apologize. It’s like having Bigfoot encroach on your village.
For those of you who haven’t ever grown zucchini, let me tell you, these things grow like weeds in my garden. Do they do that in anyone else’s garden? I pulled one off the plant yesterday that measures 21.5 inches long and 14 inches in diameter! To my knowledge, I’m the only one around who grows zucchini, which is good since I can usually give some of it away. The rest gets grated, diced and chopped. Not only do I love this veggie grilled up crisp on the grill or sauteed into my favorite casseroles, but this green giant tastes splendid in bread!
People wait for my zucchini bread every season to hit the market. Some of my former coworkers just waited until I brought in the freshly baked loaves to pounce on the bag and cut off chunks of the bread to devour bite by bite. The hubby recently took two loaves to work and within 30 minutes, there was nothing left. Hummmm, maybe I need to start selling these?
Here’s a few of my favorite recipes:
Blueberry Zucchini Bread
Zucchini Skillet with Spicy Sausage
Zucchini Chocolate Chip Cookies
Mexican Zucchini Soup
What’s your favorite way to cook with zucchini?