Gluten Free Chocolate Zucchini Brownies {recipe}

The weekend before this past one, our neighbor surprised us with 3 HUGE zucchini's from their garden. I immediately knew I had to bake something with them and thought about the typical zucchini bread. But, decided to make a gluten free version of a chocolate zucchini brownie. The result was a fudge-like brownie that we all LOVED - even our 22 month old got excited when I placed little squares of the brownie in-front of her for dessert. I served our brownie pieces with my homemade hot fudge sauce on top and even with whipped cream too one of the nights.

Gluten Free Chocolate Zucchini Brownies

Ingredients:

• 2 cups gluten free flour of your choice {I used Domata Flour}
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup vegetable oil
• 1/4 cup apple sauce
• 2 tsp vanilla
• 2 cups shredded zucchini {liquid squeezed out}

Directions:

Sift together all the dry ingredients and then mix in the liquid ingredients into the same bowl. Once, combined, pour into a greased 9x13 glass baking dish. Bake for 35 mins at 350F or until a toothpick inserted comes out clean. Let cool a bit and then serve as brownies are amazing when they're still warm from the oven :)

Celebrating Birthdays with Garlands and Paper Chains + 15% off all baby + kids at Minted

Even though there's a month left of summer vacation, I'm still struggling with a work routine and getting my to-do list completed each day. Hence why this post is one day late. But, I'm ok with that because I've been having fun playing with my girls outside in the morning as the weather has been wonderful lately. We're taking advantage of it while we can. Speaking of "taking advantage" - Minted is having a great sale that only lasts thru Monday, so you will want to be sure to head over to their site and shop this weekend. Minted is offering 15% off Baby + Kids Products with coupon code: SUMMERKIDS through 11:59 PM PT on 8/4/2014. This offer includes birth announcements, baby shower invitations, children's birthday party invites, graduation announcements, notebooks, nursery and kids' room signs, business cards, children's wall art, nursery wall art, children's custom art, and more. One of my favorite invitations they have is this Garland Celebration Children's Birthday Party Invitation. Wouldn't it be fun to decorate the party with paper chains and washi tape garland?

Enjoy 15% off Baby + Kids Products with coupon code: SUMMERKIDS through 11:59 PM PT on 8/4/2014. Offer includes birth announcements, baby shower invitations, children's birthday party invites, graduation announcements, notebooks, nursery and kids' room signs, business cards, children's wall art, nursery wall art, children's custom art, and more.

A Blogger Design Challenge and a Sparkly Giveaway to Enter

Happy Monday - I can't believe this is the last week of July. I've been working away this past weekend to finalize my creations for a blogger design challenge I was asked to participate in with Xyron and Anna Griffin for my other site, Brenda's Wedding Blog. I'm having so much fun - I can't wait to share my creations with you as while they are perfect for weddings, they're also ideal for baby showers. And, everything is being created as a DIY!

Since I can't just leave you with that on this Monday while I'm crafting away - I wanted to share with you my giveaway on my wedding blog as it's coming to a close this Thursday. You can enter to win crystal embellished straws that are re-usable and let you sip in style. Come see all the details here and enter to win. {there will be 3 winners selected}.

From the Archives : a Spectacular Pink & Yellow Dessert Table

I've fallen in love with this bright pink and yellow dessert table {see the original post here with all the close-ups of the sweets and decorations}. The tissue paper poms and the word Celebrate created with fresh flowers is spectacular. The perfect color combination for any summer celebration including baby showers and birthday parties.

Design by Kerri of Sweet Indulgence | photo by Heidi Hope Photography

Edible : Cake Batter Chocolate Chip Cookies

There's a wonderfully sweet new cookbook out and it's called . . . Sally's Baking Addiction : Irresistible Cookies, Cupcakes & Desserts for your Sweet-Tooth Fix. There are so many super scrumptious recipes in this book from Sally McKenney of SallysBakingAddiction.com that I'm not quite sure which one will be my first to try. I'll of course have to convert a few of the ingredients to be gluten-free and nut-free {some of the recipes are actually already labeled gluten free or vegan}. Each recipe in this cookbook features a full-color photograph which is something that makes me love a cookbook even more. I always love seeing what the end result will look like. Inside this cookbook you will find recipes for Breads & Muffins, Breakfast, Brownies & Bars, Cakes, Pies & Crisps, Candy & Sweet Snacks, Cookies, Cupcakes, and Healthier Choices. Today, Sally is here to share her recipe for Cake Batter Chocolate Chip Cookies {which also happens to be featured on her cookbook cover}. YUM!!!

Prep time: 20 minutes • Total time: 2 hours, 40 minutes • Makes: 24 cookies

1 1/4 cups (190g) yellow or white boxed dry cake mix
1/2 tsp baking soda
3/4 cup (11/2 sticks or 170g) butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 egg
1 1/2 tsp vanilla extract
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (80g) sprinkles

1. In a large bowl, sift the flour, cake mix, and baking soda together. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Using the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined. Do not overmix. With a large spoon or rubber spatula, fold the chocolate chips, white chocolate chips, and sprinkles into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).

3. Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes. 

4. Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats. 

5. Roll the dough into balls, about 1 1/2 tablespoons of dough per cookie. Roll the cookie dough balls to be taller rather than wide. Place 3in apart onto each cookie sheet and bake each batch for 10–12 minutes or until the edges are slightly browned. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

Sally Says: Dry cake mix is used to replace flour in this recipe to give the cookies their distinct “cake batter” taste. Make sure you sift the dry cake mix in with the flour and baking soda—cake mix tends to be lumpy, and the last thing you want are powdery lumps in your baked cookies. Trust me, it’s not pretty!

You can Purchase Sally's Baking Addiction Cookbook Here