Measuring Spoons and Chocolate-Zucchini Cake

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!

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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)

3 eggs

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!)

Frosting

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

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Grain-Free Protein Bars

It’s hard to believe that we are done with the 3rd week of January already! Last week we had 5 or 6 cold dreary days before we had sunshine. This week we’ve had warm sunny days until today when we had rain and cold temperatures again.  Winter in the South..you have to love it!

My Christmas cactus finally decided to bloom, and the other day I noticed that only half of it is blooming!! I guess the other half decided to rest this year!

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The hubby is still working hard keeping to the THM eating plan and has added lots of exercise to his days.  While his weight loss is still only about 20 pounds down, his clothes look like they are beginning to hang more loosely on him!

I came across this recipe on the THM Face book page several weeks ago and finally decided to make it today.  It is an easy recipe to make and is full of flavor.

My batch of these protein bars I used a mixture of almonds and sunflower seeds since that is what I had on hand. I also used powdered Stevia instead of liquid since I have none of that.  For the chocolate topping I used 2 oz of 85% chocolate and mixed about 2 tsp. of stevia into it before spreading it over the top.  Delicious!

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