This time I wanted to do something with chocolate or cocoa. Everyone liked these cookies because they are crumbly and with a sweet flavour of walnuts.

110 g cup butter, room temperature

1/2 cup brown sugar

1 teaspoon vanilla sugar

1 large egg

1/2 cup walnuts

1 tablespoon cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup flour

1 1/2 cups quick cooking oats

Preheat the oven to 180C. Line 1-2 cookie sheets with parchment paper. Whiz the walnuts with vanilla sugar with the blender in short bursts till finely chopped. Add the cocoa, salt, baking soda and baking powder, and process again till well mixed. Place the butter, sugar and egg in a large bowl and beat till well blended and fluffy. Beat in the flour till incorporated completely. Now fold in the oats, combining well. Place heaped tablespoons on the greased cookie sheets, leaving the space around for spreading. Bake for 12-15 minutes till done. Cool on racks and store in an airtight container.

Source: Passionate About Baking

Very delicious cake and zucchini just gives a lot of moistness. I baked it five times this summer and every day it disappeared very quickly. At last I left some cake for photography and next day when I had a little bit free time I made some photos. By the way, the cake had a lot of moistness even after a few days.

200 g vegetable oil

3 eggs

200 g sugar

350 g all-purpose flour

2 teaspoons vanilla sugar

0,5 teaspoon cinnamon

2-3 teaspoons baking powder

pinch of salt

400 g grated zucchini (better use the young ones, because it tastes better when grated with skin and seeds)

Whisk eggs with sugar, vanilla sugar, cinnamon and salt. Add oil, flour and baking powder. When everything is mixed well add grated zucchini. Bake in 190 degrees of Celsius about 40-50 minutes.

Source: SuperMamų forumas

I was always interested in how children make lemonade that I saw in the old american movies. So I was very eager to try to make it by myself. And we still have some berries in our garden, so I made this lemonade. The result was very refreshing. Just it was too strong for us, so when we watered-down in half-and-half we got very light dring with a mild taste of lemon and black currants.

340 g black currants

1 ¾ cups sugar

2 citrinų nutarkuotos žievelėsGrated zest of 2 lemons

2 l water

1 ¼ cups freshly squeezed lemon juice (about 5 lemons)

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining water in a large pitcher. Serve over ice. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.

Source: Hungry Cravings