Zucchini Chocolate Chip Cookies

By: Steph Traphagan

From: Animal, Vegetable, Miracle

The year after I graduated from college, I spent almost five months living with a family in North Dakota, and working at their church. I lived with them while their first baby was born and for the first month of his life. During that time, it seemed like Elissa, the wife, was always making up some sort of delicious treats in the kitchen. We were always eating apple crisp or cookies or some such thing, and I have many fond memories from her kitchen and around her table. I remembered these cookies out of the blue about a month ago and absolutely had to have them. We found zucchini at Aldi and I whipped these up one evening–they are SO GOOD. My husband is generally skeptical of green vegetables but he loved them, and when I brought them to the catechesis class at church, the 5th and 6th grade students (and their parents!) loved them too.

Combine in a large bowl:

– 1 egg (beaten)

– 1/2 cup butter (softened)
– 1/2 cup brown sugar
– 1/3 cup honey
– 1 tbsp vanilla extract
Combine in separate, small bowl, and add to liquid mixture above:
– 1 cup white flour
– 1 cup whole wheat flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/4 tsp cinnamon
– 1/4 tsp nutmeg
Stir in:
– 1 cup finely shredded zucchini
– 12 oz chocolate chips
Drop by spoonful onto greased baking sheet and flatten with back of spoon. Bake at 350 for 10-15 minutes.


Banana “Ice Cream”

By: Erica Strauss

I found myself- yet again with several (like 4 or 5) black bananas staring at me accusingly from atop the fridge. I already have probably 8 bananas in the freezer and another batch of banana bread just wasn’t going to cut it.  I heard about this recipe maybe 6 months ago, but never had the guts to try it:  Banana “ice cream” made from ONLY bananas! That’s right, dairy free, gluten free, sugar free banana ice cream. You are not even going to believe this until you try it . When the frozen banana is blended it becomes creamy just like ice cream!

This “ice cream” had a very distinct banana flavor by itself (duh it’s made with JUST banana), which was a little strong for us, so our family topped our “ice cream” with a little hershey’s syrup. There are also several different mix in ideas out there if you google “Banana Ice Cream”.  Some ideas I read about were peanut butter and honey or a chocolate banana ice cream made with cocoa powder, vanilla, and some cream. Obviously those no longer make it gluten free or dairy free as applicable.  Promise you’ll try it. I think you’ll be just as surprised as I was!


4-5 over ripe bananas

Food processor


Cut bananas into chunks, put on a baking sheet and freeze 2-4 hours.  Remove chucks and drop into a food processor.  Process on low until the banana clumps together- looked almost like a dough ball rolling around in there. (at first the banana looked like little crumbles, then shortly after it began clumping together into the ball of ice cream).  Remove the ball of ice cream and serve immediately.

Pear Cake

By Grace Verage

From Shockingly Delicious


Click here for the recipe!


  • unsalted butter
  • sugar
  • eggs
  • baking powder
  • salt
  • vanilla extract
  • ground nutmeg
  • all-purpose flour
  • pears
  • lemon
  • cinnamon


Pear Custard Pie

By Grace Verage

From Martha Stewart

  • Prep Time15 minutes
  • Total Time1 hour
  • YieldServes 6


  • 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
  • 1/4 cup melted unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • Confectioners’ sugar


  1. Preheat oven to 350 degrees; butter a 9-inch pie dish (I used a 9×9 Pyrex). Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
  3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners’ sugar.