Part 1: Miss C's Pink and Gold Minnie Mouse 1st Birthday Party!

Yes, yes I know that she is now 2 years and 4 months old but better late than never!

 

So WAY back at the start of 2015 (sounds positively ancient huh?!), Miss C turned 1.

 

 

And unfortunately for me, I was feeling super under the weather as I was around 9 weeks pregnant with Mr T at the time. Still I pressed on and tried to give her a pretty special little celebration...

 

   

 

 

So why Minnie Mouse? Honestly - no idea! I just wanted something cute and girly! I also wanted to do something a bit different to the traditional hot pink, so I went with a soft pink and gold glitter theme.

 

   

 

To create the printed materials - banners, tags, chocolate bar wrappers and invites - I worked with the AMAZING (and ever so patient) Ally from Mint Imprint. I shared my vision with Ally and she developed the printed range to absolute perfection.

   

 

   

The other paperie - spoons, cupcake and cake topper, and the ONE sign were all created by Merc and Jones.

 

All of the stunning photos were yet again captured by Emma from Haven Lifestyle Photography who also snapped Mr B's 1st birthday bash too.

 

Stay tuned for Part 2 as I share all of the food and drink details from the day.

 

 

Love to know what you think....

 

 

Healthy Gluten Free Chickpea Chocolate Chip Brownies (Thermomix Version Included)

These Brownies are fool proof. Not only are they super easy to make, but they are delicious and gluten free, contain no refined sugars (depending on the choc chips you use) and packed with the goodness of Chickpeas.

I live for chocolate or sweet things in my diet each day, so at least I don't have to feel guilty about tucking in to these when I need my 3 pm sugar hit!

The recipe does contain nuts, so if you are planning on making this for kids, please be mindful of your lunchbox regulations.

You'll Need

• 1 Tin of Chickpeas (drained and rinsed)
• 1/2 Cup of Natural Peanut Butter (or Almond Nut Butter) - see notes to make your own!
• 1/3 Cup of Maple Syrup (or Honey)
• 1/3 Cup Dark Chocolate Chips or Lindt 85% Cocoa (see note)
• 1/4 Cup Almond Meal
• 1 Tbs Cacao Powder (love the Living Earth one!)
• 2 Tsp Vanilla Extract
• 1/2 Tsp Baking Powder
• 1/2 Tsp Bicarb Soda
• Sea Salt for Sprinkling (if desired)

Normal Method

1. Pre-heat oven to 180 degrees (350 degrees F)
2. Place all ingredients in a blender apart from the chocolate chips
3. Blend until smooth
4. Fold through the Chocolate Chips/Chunks
5. Spread batter in a small pan with a spatula
6. Sprinkle on a few extra chocolate chips
7. Bake for 20 - 25 minutes (test with fork/toothpick)
8. Try and resist eating (I dare you!) and let cool down, sprinkle with sea salt if desired 

Thermomix Method

1. Pre-heat oven to 180 degrees (350 degrees F)
2. Place all ingredients in a bowl apart from the chocolate chips
3. Blend on speed 5 for 20 seconds (you may need to scrape down bowl half way through)
4. Place Chocolate Chips/Chunks in bowl and Mix on Speed 1 on Reverse or 10 seconds
5. Spread batter in a small pan with a spatula
6. Sprinkle on a few extra chocolate chips
7. Bake for 20 - 25 minutes (test with fork/toothpick)
8. Try and resist eating (I dare you!) and let cool down, sprinkle with sea salt if desired 

 Notes

• These are absolute at their best when eaten while warm - delish!!
• You can omit the raw cacao and make these 'blondies' if desired
• Make sure you go for a natural peanut butter, or better still whip up your own, it is so darn easy with this recipe
• I absolute love Lindt 85% Cocoa Dark Chocolate cut in to chunks as a 'healthier' option to commercial dark chips. You could also use cacao nibs if desired too.

Love to hear how you go with these at your place...