** An egg missing is NOT a mistake.** I've used this recipe for quite a few years after published here and am here once more to write it down again. The batter is dry to start, because the zucchini is the moisture. The batter will be quite dry when you put it into the pan, but if you followed the directions....it will bake perfect. It will be a chewy brownie if you do it this way. To make it easier, I grate or puree my zucchini FIRST to let it sit for a while to "sweat". This step allows the moisture to be released from the zucchini. Then I add the zucchini(moisture & all)to the dry ingredients mix. It won't be dry at all...it will resemble a cake batter, and the result a bit more cake like brownie, but still divine. This recipe is very easy & great way to use up extra summer squash ( yellow, crockneck, italian, mexican..etc...) from the garden. I freeze grated summer squash in 2 cup portions so I have it in the winter when I want these. I just pull out a container to thaw & ready to go....further extending my garden harvest. delicious :) I usually reduce the sugar to around 1 - 1 1/4 cup as my preference... :)enjoy!

Reviewed On: Aug. 22, 2008

I made these for our annual Christmas cookie exchange at the urging of someone who had had them before. What a Great cookie recipe. I rolled mine in Christmas sprinkles before placing in mini muffin tin and didn't press them in at all. It made them stand out even more while on display. Or, You can add holiday sprinkles to the tops of the chocolate as it melts also. Other than that, I followed the recipe exactly--though I do prefer to refrigerate the dough for a bit before handling it. They seem to stay fresh longer than most of the other cookies we exchanged. Have already made additional batches for gifts and for family since our first 6 batches were exchanged. I will keep this one as a holiday/any day tradition.

Reviewed On: Dec. 10, 2006

This is a great glaze for nearly all meats--especially pork, chicken and salmon. It is wonderful with Goose, Duck and most other wild game also. My husband requests it regularly to use up our game from winter/fall hunting seasons. I just toss all the spices in the mix together vs. coating the meat since I quite often JUST make the sauce/glaze. It can be as tangy or as spicy as you prefer---for kids, you can add ketchup in place of Chili Paste. It works great with apricot/pineapple preserve as well. Try making it up just for a tangy dipping sauce for a party with meatballs or other appetizers.

Reviewed On: Mar. 15, 2004