Deep Dish Chocolate Chip Cookie-for 1

I am in heaven.  I found this DELISH recipe on Pinterest (where the recipe pin links to Angela's Adventures, a fun blog you should spend some time visiting)!

Anyway, back to this awesome cookie recipe...

For all those who know me, there are 2 kinds of cookies that I absolutely adore, Pumpkin Chocolate Chip, and your basic soft Chocolate Chip Cookie.  Love them. Sadly, I'm too lazy to make them. I'm seriously lazy.  So, unless a friend takes pity and drops some off to my needy/greedy self, I don't get to indulge in either cookie very often.

NOW I'VE FOUND THE PERFECT ANSWER TO HALF OF MY COOKIE DILEMMA! Here it is...

Unbelievably easy, and honestly very very delicious, this cookie recipe is now an absolute necessity for my sanity and general attitude about everything. -he-he-he

Deep Dish Chocolate Chip Cookie for 1

(don't share)

1 Tbsp. butter, melted

1 Tbsp. white sugar

1 Tbsp. brown sugar

3 drops vanilla extract

pinch of salt

1 egg yolk

1/4 c. flour

2 Tbsp. chocolate chips

• In a bowl, combine the melted butter, white sugar, brown sugar, vanilla and egg yolk.

• Stir with a fork until well mixed.

• Add in the flour & salt.  Mix again.

• Add the chocolate chips and stir until they are evenly distributed in the batter.

Spread into a ramekin, shallow bowl, or coffee mug.

Microwave for 40-60 seconds, or until the cookie no longer appears "doughy" in the center (my cookie take 60 seconds, in our 1100 watt oven).

(Don't over cook, because as the cookie cools it will become drier, and not as soft. This happened once, but hey, I had no qualms about eating it, and it was still fabulous.)
Cool slightly and dig in! 

This would be soooo good served still warm with a small scoop of vanilla ice cream.

~This takes me about 7 minutes to assemble and  "bake". Less time if I don't clean up behind myself! Ha Ha ~

Note:  I haven't tried to make the cookie in a mug, but I'm guessing that the cooking time may need to be increased because the dough is not spread out as thinly as in a ramekin or bowl.

Recipe source: Angela's Adventures Blog

Zucchini Frittata

This is a quick and easy recipe that we love.  It's versatile and easily adaptable to your family's likes.

I wanted to have pictures to accompany this recipe, but my family had the frittata eaten before I could locate my camera, yet again!

ZUCCHINI FRITTATA

1 c. baking mix (such as Bisquick)

3 c. zucchini, thinly sliced

1/2 c. onion, diced

1/2 c. Parmesan Cheese

2 Tbsp. parsley

1/2 Tbsp. salt

1 tsp. pepper

1/2 Tbsp. seasoning salt

1/2 tsp. oregano

1 clove garlic, minced (or 1 tsp. bottled minced garlic)

1/2 c. vegetable oil

4 eggs, lightly beaten

Preheat oven to 350 degrees.
In a large mixing bowl combine baking mix, all the seasoning, and Parmesan cheese.  Stir in the zucchini, garlic and eggs.  Continue stirring until very well mixed together.  Spread into a 9 x 9 baking dish or a 9 x 13 baking dish if you prefer the frittata to be thinner.
Bake for 35 minutes for the 9x9, or 25 minutes for the 9x13 dish.  Slice and serve with salsa and sour cream (or try a small dollop of warm spaghetti sauce on it).
This dish is really wonderful hot or cold so it's a great dish for a brunch, lunch, or dinner meal.


Note: Add some bacon, ham, or cooked, diced chicken if you want. This is great with grated cheddar or mozzarella cheese sprinkled over the top during the last 10 minutes of baking. 

Dairy Free Ice Cream (Gluten free too!)

I am always on the look out for great Dairy-Free recipes for a friend who's daughter can not eat dairy.  I've been rather disappointed that I haven't found more recipes available, but here is one recipe that is simple and tastes great!  I made this without getting my ice cream freezer out and I was pleasantly surprised by the great taste! If your Lactose intolerant, try this!

Vanilla Dairy-Free Ice Cream

2 c. dairy substitute, divided 

(such as rice milk or soy milk)

2 c. marshmallows 

1/3 c. sugar

3 Tbsp. oil 

1 tsp. vanilla extract

1 pkg. gelatin 

In a medium saucepan combine the marshmallows, sugar and one cup of dairy dairy substitute. Stirring constantly, bring mixture to a slow boil and continue cooking until sugar has dissolved and marshmallows have melted. Remove from heat and allow to cool. Meanwhile combine gelatin, the remaining cup of dairy alternative and the oil, allow to stand for five minutes. Using a hand mixer beat the gelatin, oil and dairy substitute until foamy. Add vanilla. Incorporate all the ingredients together and transfer to your ice cream maker. Process according to the manufacturer’s instructions for your maker.

Tip:  You can also pour the mix into pop cicle molds and freeze or into a glass dish and freeze until hard. Just be aware that freezing in the glass dish will allow the ice cream to be a little more crystalline in texture...

Vanilla Cupcakes (Dairy Free)

These wonderful cupcakes are actually a vegan recipe, but don't let this put you off, they are delicious!  If you or a someone you know if lactose intolerant, go for these, and try the frosting recipe too!

 RECIPE: Vanilla Cupcakes

Vegan Vanilla Cupcakes

• 2 cups + 2 Tablespoons all purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup + 2 Tablespoons sugar
• 1-1/2 cup vanilla soy milk or soy creamer
• 1 Tablespoon apple cider vinegar
• 1/2 cup canola oil
• 1 Tablespoon vanilla extract

Preheat oven to 350 degrees F.  Sift all dry ingredients and set aside.  Add all wet ingredients to the dry and stir until smooth.  Scoop evenly into 24 cupcake liners and bake at 350 degrees F for 15-20 minutes until a toothpick inserted comes out clean.  Remove from oven and cool completely. 

This frosting recipe is one we have posted before, but it is so much quicker to have these 2 recipes available in one post, don't you think?

     Dairy-Free Butter cream frosting 

½ cup vegetable shortening 

½ teaspoon salt 

4 teaspoons vanilla extract 

6 cups powdered sugar 

½ cup coconut milk, shaken and well mixed before measuring. 

 In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with coconut milk. Add more coconut milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.

Dairy Free Cupcakes!

I feel like I have hit a mini jackpot with this recipe!
I have a dear friend who's daughter can not have any dairy.
Trying to be creative, make great treats and still avoid dairy is a big challenge.  I have wanted to find a recipe that I can use and adapt for this darling girl and her sisters, and I finally found it!!!
Many many thanks to A CUPPY CAKE LIFE for this recipe!

 Dairy-Free Ladybug Cupcakes

Dairy-Free Devil’s Food Cake

(Makes about 24 regular cupcakes)

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup vegetable shortening
1 ¾ cups sugar
1 teaspoon vanilla
3 eggs
1 1/3 cups cold water






Preheat oven to 350 degrees. Line pans and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat shortening on high for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Add dry mixture and water alternately, mixing until well incorporated.
Fill liners 2/3 full and bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 3 minutes before removing cupcakes to wire rack to finish cooling.

Dairy-Free Butter cream frosting

½ cup vegetable shortening
½ teaspoon salt
4 teaspoons vanilla extract
6 cups powdered sugar
½ cup coconut milk, shaken and well mixed before measuring


In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with coconut milk. Add more coconut milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.