Redemption

...and it feels so good!

Fueled by my FAILURE with the Whole Wheat Chocolate Chip Skillet-- which, by the way, further investigation has revealed are also burnt--I went back to the drawing table. This time to attempt a tasty looking recipe I found in Martha Stewart Living this month ( I know, so ridiculous, just let it go), Zucchini Bread Cookie Sandwiches. Ugh, the recipe is ostensibly more difficult than the previous one, but I was, as always, optimistic. Find the recipe 'here'. I pretty much stuck to it, except I halved the sugar in the icing and went 50/50 whole wheat/white flour.

Questions:

1. Recipe calls for "finely grated zucchini". Only two options on my grater- coarse and something that looked like it would qualify as "fine" but when I grated, it literally liquefied the zucchini...So the question here is, does coarsely grated and then minced with a butcher knife=finely grated?
2. Does one of the racks from inside of my oven, balanced on two bowls constitute a cooling rack? 
3. Is it really important to adhere to the order in which they direct you to combine ingredients? 

 I must say perseverance paid off! Though these babies are not wining any beauty contests, they are freaking delicious-- and I swear, easy! Good thing I decided to invite a random assortment of people over for dinner this evening. Gloating, here I come. Too bad I documented my failure so publicly  earlier in the day, could have just thrown that whole lot in the bin and never spoken another word about it...no one would have been the wiser. But I do  feel bad reveling in domestic success when the failure is still sitting on my counter looking un-appetizing.

 The "finely grated" zucchini, pre run in with the butcher knife...

In case you are wondering what the hell this is, yes, my "cooling rack" does involve, the oven shelf, strips of tin foil, and a bowl to hold it up.  That measuring tape just snuck in there, but serves no purpose. Ha.