Mmm...Guiltless Zucchini & Carrot cake with Cream Cheese Frosting

Ok, after all the delectible cake I try my hardest to avoid in my, "cake filled" life, it was time to indulge! I tried this amazing recipe from Fitness Magazine and added my personal touch by replacing half the flour with whole wheat flour, using egg whites and adding zucchini AND carrots to the batter, also adding applesauce to cut half the veggie oil.

Grocery List:
Cooking Spray
1 c White Flour
1 c Whole Wheat Flour
1 c packed Brown Sugar
3/4 c Raw Sugar
2 tsp Cinnamon
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1 c slightly beaten Egg Whites (7-8 lg eggs)
1.5 c Apple Sauce
.5 c Cooking Oil
1.5 c shredded Carrots
1.5 c shredded Zucchini
2 c powdered Sugar
8 oz Low-Fat Cream Cheese

In a medium bowl mix all dry ingredients together: Flours, sugars, cinnamon, and sodas

In a separate bowl, mix together egg whites, apple sauce and oil, then add to flour mixture, blend until combined

Mix in shredded veggies, pour in greased glass baking dish. Bake 20-30 min until done.

While cake is cooling, place room temperature cream cheese in bowl fitted with a paddle attachment and mix until smooth. Add approx 2c of powdered sugar. Blend well. Top cake with frosting once completely cooled AND Enjoy!

Try other variations by adding your favorites to the batter: pineapple, peaches, raisins, banana's and any other fruit. You'll have to resist over indulging!

Rehearsal Dinner at FARMBloomington 6*10*11

A perfectly quaint and very Hip Bloomington setting, that is Farm in Bloomington, IN. Located in the heart of downtown, FARM offers a delicious and colorful array of local and organic menu choices. Booking your event in their "Quiet Room", you can create your own private soiree, making an inviting and comforting atmosphere for your guests.

The table scape included fresh ivory snap dragons and various Hughes of purple flowers such as tulips and orchids all hand made by the brides loving aunt. The flowers were placed in various shapes and sizes of vases.

The nights Menu started off with FARMS famous garlic chili fries, sweet pea and mint guacamole, tabouli and purple cabbage wraps.
For pallet refreshers, the bride and grooms guests enjoyed signature drinks like: Spring Thyme, Windy City Summer, Absinthe Minded Professor, Carribean Threeway and a FARMCollins.

FARMBloomington is full of amazing antique farm equipment, housewares and local art, displayed throughout the restaurant. Everywhere you turn, there is something interesting to catch your eye.

Dinner began with fresh, local greens topped with goat cheese, rye crostini and a Citrus Tarragon Vinaigrette. Guests could then choose between two entrees: Broiled Idaho rainbow trout stuffed with Indiana Oyster Mushrooms, Mariah Bacon, and sweet corn succotash brown butter -or- Farm roasted chicken with Matt's red cabbage kraut, blueberries and sautéed local greens.

An amazing night deserves an amazing ending! The two sweets to choose from included: Homemade Shortcakes topped with lemon curd, minted marinated strawberries and freshly whipped cream -or- Chocolate cake with Harrison bourbon ganache topped with Wild Cherry ice cream and sour cherry compote...need I say more.

The couple shared their gratitude to both families and all their friends that made this wedding extra special! Congrats Larry and Jennifer! 6*11*11

Wedding Coordinator: Ashley Weddings and Events
Restaurant/Catering: FARMBloomington

Art thou...Holy Guacamole with 4 ingredients

My husband and I Love guacamole more than anything! And where there's Guacamole...there's a good time. I make many variations, but this classic always seems to be the favorite...

2 Ripe Avocados; scooped out of shell and diced into small pieces
1 Vine Ripe Tomato; seeded and diced into small pieces
Juice of 1 small lime
Garlic Salt or fresh minced garlic to taste

Stir all ingredients together and let sit at room temperature for 10-20 min. Serve with yummy chips!

Do-it-Yourself Delicious favors...Lemon Drop Cookies

On my much needed lazy Sunday (favorite day of the month ;) I had some leftover lemon curd from the baby shower cake I made earlier in the week. I chose a very simple shortbread recipe and filled the finished product with my pre-made, delicious lemon curd. This would be a wonderful, delicate and rich wedding favor for your guests. A perfect palette cleanser too!

Start with 3 sticks of unsalted butter, room temperature
And cream with 1c Sugar until blended

Add 1tsp Pure Vanilla Extract until combined.
In a separate bowl...
Sift together 3.5c Flour and 1/4 tsp salt.
Add to butter/sugar mixture until combined.
Wrap in plastic and place in the fridge for 1/2 hour.

Preheat oven to 350*
Shape into 1 inch balls and place on a parchment paper lined cookie sheet 1.5 inches apart.
Bake for 10-15 min, or until lightly browned on edges.
Remove from oven and immediately press indentations into center, place on cooling rack.
Cool completely.

For the Lemon Curd:
Zest 3 large lemons and squeeze their juice to make 1.5c (you may need 3-4 lemons total)
Place zest in food processor and pulse with 1.5c Sugar
Meanwhile, cream 1 stick of room temperature Butter, add sugar mixture and blend well
Add 4 extra large eggs (room temperature), one at a time to the butter mixture
Then add the lemon juice and 1/8tsp salt until blended
Place mixture in a medium sauce pan and cook on medium low heat, stirring constantly
until curd thickens enough to coat the back of a wooden spoon
Remove from heat and let cool, store covered in the refrigerator

For wedding or party favors, you can make the cookies and the curd 1-2 days ahead of time, but just be sure to place in the fridge.

Use a small box lined with tissue paper or cotton. Place cookies in box and tie with a silk ribbon. Hot glue accessories onto the ribbon to match your wedding decor or a thank you note to your guests!

Try filling the cookies with variations such as lime curd, fruit preserves, or chocolate ganache! Yumm...

Blair + Ryan and their Commons Wedding! Columbus, IN 5*14*11

Blair and Ryan's story is as beautiful as their wedding day. It is fairy tale of two wonderfully strong individuals, brought together by the artful city they have grown to love, Columbus, IN. On their most special day, Blair and Ryan wanted to include the art of all senses, with a touch of personal class.
Once the trumpets were silenced, a traditional Scottish bagpiper lead the way for the bride through the wooden church doors, decorated with fluffy white carnation wreaths. Her gorgeous La Sposa lace and tulle gown floated down the aisle as she met her eager groom. Blair's bouquet was created using sweet smelling spring ivory peonies and dark pink ranunculus flowers, all hand tied with a delicate lace. Her bridesmaids looked tres chic wearing all black, floor length gowns designed by Jim Hjelm Occasions, accented with amazing vintage inspired necklaces that Blair carefully selected from Ann Taylor. After the nuptials were said, the couple left the ceremony in a vintage 1968 cherry red Chevy Impala.

Guests arrived for cocktail hour at the brand new Commons building in the heart of downtown Columbus. Massive art sculptures and floor to ceiling windows emphasized the modern, open space. Two signature cocktails were served, the brides Lemon Drop Peach Martini and the grooms Bombay Sapphire Gin Martini, along with passed Hors D'oeuvres, as they waited for the live 12 piece swing band to begin. Guests took their 'golden' seats at tables adorned with fresh flowers, ivory silk linens, regal gold flatware and flickering candle light. The evenings favor of vibrantly colored delicate French macaroons, baked by the bride herself, were tucked into golden crush napkins. A crystal sheer overlay table cloth accented the escort card table, head table and cake table. The couple cut into the elegant tiered wedding cake that took a spotlight of its own with smooth ivory buttercream icing and fresh pink peonies.
Personal touches were seen and heard throughout the couple’s reception, hand painted table numbers and escort cards, golden custom monograms, personalized match books and of course what brought our loving couple together, the local art and architecture of their city.

Wedding Coordinator: Morgan Banks – Ashley Weddings and Events
www.facebook.com/AshleyWeddings, @AshleyWeddings onTwitter
Photography: Stacy Able Photography
Food and Bar: Bistro 310
Flowers: Claudia’s Flora Bunda
Makeup: Kat Sterrett
Ceremony Location: First Presbyterian Church
Videographer: Blake Brenneman Productions
Cake: Heavenly Sweets
Macaron- Stacy Able + Bride
Rentals: Linens: Kate Kovalick-Patay- Creative Coverings
Chiavari Chairs- 50 Chairs
Hair Stylist: Katrina Tovey
Tux: Dell Brothers
Bridesmaids Dresses: Jim Hjelm Occasions
Reception: the Commons Columbus Indiana
Bride’s dress: La Sposa
Bride’s shoes: Kate Spade