chocolate chip squash muffins.
July 27, 2008

My household is pretty keen on veggies, so I’ve never been one to have to sneak them in by pureeing them into pasta sauces or baked goods.  One thing we do have a problem with, though, is using up all of our summer squash.   I don’t personally like the flavor of plain squash all that much, but I like the sight of unused squash in my fridge even less.  These muffins are the perfect solution, and by swapping in some whole wehat flour and applesauce in place of some the white flour and oil, they’re healthier than some of the other muffins out there.

Chocolate Chip Squash Muffins


I would . . .

You could . . .

2 ½ cups flour

Any combination of flours, up to 3 cups

½ cup whole wheat flour


1 cup sugar

Any combination of sugars, up 1 ¾ cups

¾ cup brown sugar


1 teaspoon baking soda


¼ teaspoon baking powder


1 teaspoon salt


1 teaspoon cinnamon


1/8 teaspoon nutmeg

1 teaspoon pumpkin pie spice

1 cup shredded zucchini

Any combination of squash, up to 2 cups

1 cup shredded yellow squash


1 medium carrot, shredded


1 cup applesauce


2 eggs


1/3 c oil


1 tablespoon vanilla


1/3 cup chocolate chips



1.  Preheat oven to 375 degrees. 

2.  Mix dry ingredients (through nutmeg) in a bowl.

3.  In a separate bowl, mix applesauce, 2 eggs, 1/3 cup oil, and 1 tablespoon vanilla.  Once well mixed, add squash, zucchini, and carrot. Stir.

4.  Make a well in the flour mixture.  Add the squash mixture to the flour mixture.  Stir until just combined.  Fold in chocoloate chips.  (Try not to over-stir, as this can make your muffins too dense).

5.  Fill muffin cups coated with cooking spray 1/2-2/3 full with the batter.  Bake at 375 for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Recipe Extras

Sex It Up By:



1/3 c walnuts, chocolate drizzles on top

Calling it

Chocolate Chunk Walnut Zucchini Muffins

Cooking Tip:

Whole wheat flour, although healthy, can make baked goods pretty dense.  You can experiment by exchanging more of the white flour for whole wheat, but a complete exchange is not recommended!


blackberry frozen yogurt.
July 15, 2008

While walking the dogs today, Caleb and I noticed that there are a lot of wild blackberries in our neighborhood, particularly in the empty lot next to ours (I knew that living next to the well lot had to have some benefit).  So, we grabbed a bucket, and this was the result.  I pretty much made this one up, after consulting a lot of different online sources:

Blackberry Frozen Yogurt


I would . . . You could . . .
2 cups blackberries (food process and press through sieve) 2 cups any berries, including thawed frozen berries
2 cups nonfat vanilla yogurt 2 cups regular yogurt
1/3 c white sugar  
2 T brown sugar  
juice from half a lemon  


Mix all ingredients in food processor and pour into ice cream maker.  Freeze according the manufacturer’s directions.

Recipe Extras 

Sex It Up By:  


Chocolate chips or chunks of high-quality chocolate

Calling it

Iced Yogurt with Fresh Blackberries and Chocolate Shavings  
Cooking Tip: Because of the lack of fat in this recipe, it’s likely to get icy with time-it tastes best right out of the ice cream maker.