White Chip Cookies

3 cups all-purpose flour
2 teaspoons baking soda
2 cups packed brown sugar
2 sticks butter, softened
2 large eggs
1 teaspoon maple flavoring (If you have it, otherwise use 2 teaspoons vanilla)
1 teaspoon vanilla extract
1 (12-ounce) package white chocolate chips
1/2 cup chopped pecans

Combine flour and baking soda in a medium bowl. Beat brown sugar, vegetable shortening, butter, eggs, maple flavoring and vanilla extract in a large mixing bowl until creamy. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350°F (175°C) oven for 9 to 12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 60 cookies.

**Note-these are probably not much different than traditional chocolate chip cookies, but with white chips and pecans which makes for a pleasant surprise.
**Note-these have tons of chips in every bite, so if you wanted, you could easily halve the amount of chips.

Zuchinni Vanilla Cupcakes

Makes 12 cupcakes

1 1/2 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/3 cup oil
2 teaspoons vanilla extract
1 1/2 cups zucchini, finely grated

Preheat the oven to 350 degrees.

Line a 12-muffin pan with cupcake liners.

In a bowl, whisk together the dry ingredients. In another bowl, beat the eggs, vanilla, oil and zucchini until mixed.

Add the wet ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Fill cupcakes.

Bake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes, Transfer cupcakes out onto a wire rack and cool completely before icing with your choice of frosting.

**Note-each of these cupcakes (without frosting) has only about 160 calories!
**Note-you may even be able to make these substituting half the oil for some vanilla yogurt. Give it a try and see!