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The Sweet Journey.

I used to love blogging.

Years ago, I had a little blog called This Sweet Journey where I shared recipes, house projects, and life updates. It brought me so much joy to document our life while we were building our first home and raising our babies. But as life got busier with three kids, my law office, and Adam's shift work, I couldn't keep up and quit posting.  

Since Adam died, I've been writing regularly - it helps me process this massive life shift. I decided it was time to give blogging another shot, hoping it might spark some joy again. The Sweet Journey tab is where you'll find what's coming out of my kitchen these days as I learn to cook *every night* for our family of four. Adam was our family's chef, while I handled the baking, so this has been a challenge for me.

 

I'll post recipes here and take a little comfort knowing that even if dinner sucks, my kids will still get great desserts.

 

 

Shred fresh zucchini in a food processor and pour out any excess liquid before adding to the batter, or defrost frozen shredded zucchini and bring to room temperature, pouring out any excess liquid from the freezer bag before adding to the mix.

 

Preheat oven to 350 degrees and grease a 9 x 13-inch baking pan. In a large bowl, combine sugar, flour, cocoa, salt and baking soda. Slowly alternate stirring in oil and shredded zucchini, mixing well. Stir in vanilla and chocolate chips, ensuring wet and dry ingredients are fully incorporated before pouring batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean and the brownies are set. Cool before cutting with a serrated knife and serving.


 

 

 

1 c. sugar

2/3 c. oil

2 tsp. vanilla extract

2 c. flour

1/4 c. cocoa

1 tsp. salt

1 tsp. baking soda

2 c. shredded zucchini

1 c. mini chocolate chips

 

 

From my kitchen to yours.

Zucchini Brownies

The Whiskey Widow Blog

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Who knew that the hardest part of being an adult was figuring out what to cook for dinner every night for the rest of your life.