Heather's Bytes

I had never heard of M&M’s mini baking bits until just a few years ago when we went out of state to visit family. My niece bought a bag so our kids could make cookies, and I remember wondering why a bag of regular M&M’s wouldn’t work just as well.

Once we opened the bag I realized why. The M&M’s baking bits are about half the size of the regular-sized milk chocolate M&M’s. The smaller size means there are more of them, and it makes it easier to stir them into dough without having them break apart, thus losing the fun of using M&M’s in the first place! Read More

This week’s Tuesdays with Dorie was chosen by Natalia of gatti fili e farina.

I was a little hesitant about this week’s project, but only because I wasn’t sure how well carrot cookies would go over with the family. Some of the kids like carrots raw, one only likes them cooked, and the only other treat they’ve had them in has been carrot cake.

Of course, I shouldn’t have worried! These cookies are delicious – soft and very moist with just a slight carrot flavor. I actually made them Sunday and there are only a handful left as of today.

I’ve still got enough of the ingredients to make another batch, which I’ll probably do again this weekend. I also decided to add a little more “obvious” sweetness and did a thick frosting of cream cheese, powdered sugar and a little milk. As for the cookies themselves, I added a pinch of cinnamon (I couldn’t help it) and I also left out the raisins since I’m the only one who likes them in cookies (my family is weird). They were perfect!

This chocolate zucchini cake is the perfect end-of-summer treat! Zucchini are now ripe and ready for harvesting and if you’ve got an abundance, consider baking up a few of these for the neighbors instead of just handing them some vegetables – they’ll appreciate it!

Zucchini also freezes very well. Just shred it, squeeze out as much liquid as you can using a tea cloth or clean towel, place in zip-top freezer bags, and stack in the freezer. To defrost, put it in the fridge for a couple of hours.

This recipe comes from my friend Laura’s mom, who humored me at the age of 14 when I asked for it. I’ve made it every year since, even though I have to buy my zucchini at the store now! Read More

This week’s Tuesdays with Dorie is Chewy, Chunky Blondies, chosen by Nicole of Cookies on Friday.

This week almost got away from me since we just got home from a weekend away (half work, half play) and I keep thinking today is Monday. Anyway, I love blondies and was excited to get started on these today, even if I kept thinking I wasn’t supposed to until tomorrow Read More