Food allergies are annoying for those of us without them. But for those with severe ones, it is absolutely frightening. Because my Cookie is lactose intolerant and allergic to pumpkin, I have had to become "THAT" parent. You know, the one who insists that no one brings cheese or milk for snack at school. As any parent of a child with a food allergy knows, it gets harder as the kids get bigger. Having to order spaghetti at Chuck E. Cheese while everyone else enjoys pizza at a party, or forgoing the summer trips to the D.Q. are just small sacrifices. It is heart wrenching as a parent to witness your sweet child's eyes tear up when they can not be like their friends.
Yesterday I inadvertently poisoned my friend with nut tainted zucchini cookies. I am not a nut fan. I usually forgo putting them in any baked good, however, for some unknown reason, I put cashews in a batch of zucchini cookies.
These cookies are incredibly yummy. It's a recipe I stole from one of my favorite food mystery writers, Joanna Fluke. In fact, I lost the copy I had made, and had to go to the library, and borrow Apple Turnover Mystery for the recipe. I've made these cookies numerous times, and have never ever included the nuts it called for...but last minute decided to throw in some cashews. I have included the recipe below.
This delicious recipe is made for sharing, and it makes two dozen cookies. So, when my friend and neighbor invited us to the park yesterday morning, I brought some along to share. Forgetting she was allergic to nuts, she forgetting to ask about nuts, had one bite....then asked, "Oh my God, are there nuts in these?" Yes people, I poisoned my friend. We had to gather our children and rush over to my house just down the street. Within fifteen minutes, she was having trouble breathing. I drove her, bringing along Cookie and her little firecracker to the Urgent Care. An hour later, a shot of Adrenaline and pretnezone...my friend was done for the day. Unfortunately, her hubby was out of town...and she has a 4 year old. So of course, I stayed with her while she slept, and let the girls play. My hubby had to step up and take Jelly.
Thankfully, we caught it in time. Thankfully, she knew how bad she was. The worst part, other than I could have killed my friend, was that she was hesitant to get help. Hesitant because of course it was the weekend. Hesitant because that meant a possible trip to the E.R. And a trip to the E.R. would cost money...a lot of money, even though she has insurance. Glad I remembered the Urgent Care, which we have gone to for hubby for his broken collar bone and his anxiety attack. Glad that I could take her little one with us to the fair to give her more rest. Glad that she harbors no anger towards me. But in the future, no nuts....ever.
Almost to Die For Zucchini Cookies
preheat oven to 350 degrees
1 cup of White Sugar
1 cup of Brown Sugar (packed)
1 cup of Softened Butter (that's 2 whole sticks people)
1 1/2 cups of peeled, Shredded Zucchini (I use a cheese grater)
1 tsp of baking soda
2 large eggs beaten
1 1/2 tsp of Vanilla
1 cup of Chocolate chips
1 cup of chopped nuts (walnuts, pecans, cashews) optional
4 cups of all purpose flour
1. Combine White Sugar, Brown Sugar, and butter in a large bowl, beat until fluffy
2. Mix in baking soda. Add beaten eggs and vanilla extra mixing thoroughly
3. Add in the peeled shredded zucchini packing it down into the measuring cup. (I had to drain it first) and stir until incorporated.
4. Add nuts and chocolate chips, mix well.
5. Add the flour and mix in one cup at a time. Dough should be thick.
6. Drop by teaspoonfuls or tablespoons (depends on the size of cookie you want) onto a cookie sheet.(sprayed w/ non-stick spray or on parchment paper)
7. Cook 10-12 minutes, for smaller cookies, 20 minutes for bigger, at 350 degrees until lightly browned.