lemon cookies, blackberry cobbler and zucchini brownies

Today’s food for thought friday post is the last in the bake-off series. I think that makes about 5 or so posts with three recipes each for a grand total of around 15 tasty recipes from the women in my neighborhood. Have you tried one yet? I hope so! If not, today’s lemon cookie recipe is super easy so you have no excuse not to try it. If you don’t have lemon cake mix and frosting on hand you better stock up–these cookies are tasty! The blackberry cobbler is perfect paired with vanilla bean ice cream, and I’ve probably posted my zucchini brownie recipe before but it’s so totally worth posting again. Happy baking!

Easy Lemon Cookies
1 pkg. lemon cake mix
1/2 c vegetable oil
2 eggs
1 container lemon frosting

Heat oven to 350 degrees. Grease cookie sheet. In large bowl mix cake mix, oil and eggs until dough forms. On cookie sheet drop dough by teaspoonfuls. Bake about 8 minutes or until set. Remove from cookie sheet and let cool completely. Frost with lemon frosting. Makes about 4 dozen. (I told you it was easy!)

Wintertime Blackberry Cobbler
Butter
2 c plus 2 T Bisquick
1 1/2 c sugar
1 egg
1/2 c milk
1/4 c butter, melted
1/2 tsp vanilla
1/2 tsp cinnamon
2 (16-oz) pkg. frozen blackberries, thawed
Vanilla ice cream

Preheat oven to 375 degrees. Lightly grease a 9″ square baking pan with butter and set aside. Place 2 c Bisquick, 1/2 c sugar, egg, milk, butter, vanilla and cinnamon in a large mixing bowl and stir with a fork until blended. Set aside.

Place the blackberries with their juice, the remaining Bisquick and all but a heaping tablespoon of the sugar in a large mixing bowl and sir to combine. Spoon the berry mixture into the prepared baking dish and smooth the top. Spoon the cobbler topping over the berries in dollops. Sprinkle the remaining tablespoon of sugar over the cobbler.

Bake the cobbler until the filling is bubbling and the topping has browned, about 35 to 40 minutes. Serve warm with ice cream. 8-9 servings.

Zucchini Brownies
1/2 c vegetable oil
1 1/2 c white sugar
2 tsp vanilla extract
2 c all-purpose flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
1/2 c chopped walnuts

Frosting
6 T unsweetened cocoa powder
1/4 c margarine
2 c confectioners’ sugar
1/4 c milk
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven or until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. (Note: these are so good you might eat the whole pan, but at least you’ll be getting your daily dose of veggies!)