Many thanks to the post office who keeps coming through with their promise of a "next day delivery."
Before I added the fudge. This bucket went to the maintenance guys at work. A bucket full of cookies and fudge does not last long with 30 dudes around.
Cookies for a department upstairs from me. They are always so good to me. Lesson learned: when you're good to me, I give you food.
I didn't get a pic of the leftovers I took for my office. Obviously I don't like them nearly as much, as I didn't even bother to wrap them up pretty. I threw them in a tupperware container.
This afternoon, I made Zucchini Spice Gumdrop Bread. After reading about adding gumdrops to Zucchini Bread here, I just had to do it. I searched for the perfect bread recipe, and decided on the Zucchini Spice Bread in The Enchanted Broccoli Forest by Mollie Katzen. I picked this book up used last summer, and I have yet to use it until today. I followed the recipe as is, only subbing safflower oil instead of melted butter, using two flax "eggs," half ww pastry flour/ap flour and a cup of gumdrops instead of nuts and raisins. It was a very low sugar bread, perfect for the gumdrops as they add a good bit of sweetness. I used Dots because they are my favorites. I overdose on them every year at Halloween. They are the only thing in the candy dish I am interested in, and they disappear fast. I quartered each one and sprinkled about 2 tablespoons of sugar over them in a bowl and rolled them around in it, until they were somewhat coated. I was short about a quarter cup of shredded zucchini, but they turned out great. They are moist and spicy.
When cut open, it looks very similar to a fruit cake.
Talk about creative thinking. The woman that thought this up is a genius.