Have you ever had a favorite kitchen tool that finally became too fragile to use? It’s like saying good-bye to an old friend! My favorite measuring spoons once belonged to my sweet mom. I have no idea how old they are, but since they used to have a pretty copper coloring to them, I imagine that they are about 40 years old. Mom loved the copper color for her kitchen back in the 1970s. I’ve been using them for years, but noticed a few months back that the tablespoon is getting rather fragile and bending easily. Rather than use them until they break, I decided to put the set away. I came across the spoons a week or so ago and decided to put them into a shadow box. I’m going to enjoy them for a little while and then send them off to my girl to have in her kitchen!
We were able to have some long-time friends over for dinner last weekend, and I wanted to keep our meal on the eating plan for the hubby. And since we were having guests, I wanted a dessert. Some smart mama shared this recipe on the Face Book THM page a few months ago. It is wonderful! My family never realized that it has zucchini in it!
4 tbsp melted butter
1/2 c. Truvia (I used Stevia)
1-1/2 c. shredded zucchini (I used 1 medium zucchini)
2 tsp. vanilla
1/3 c. coconut flour
1/3 c. almond flour
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. unsweetened cocoa powder
1/4 c. dark chocolate chips (85%)
Blend all ingredients in a blender until well-mixed. Pour batter into a greased 9×9 pan. Bake at 375* for about 30 minutes. Cool for about 20 minutes and remove from pan to a wire rack. Cool completely.
(I have made this cake twice and both times I have forgotten to add the dark chocolate chips. Tastes great anyway!)
1/2 c. whipping cream
2 tbsp unsweetened cocoa powder
4 tbsp. powdered truvia
1 tsp. vanilla
Combine all ingredients in a blender and mix until cream thickens. Spread over the top of cooled cake. Store frosted cake in the fridge. Serves 8