I always enjoy the opportunity to share my passion for delicious, healthy eating with William Sonoma’s wonderful staff and customers. Today I am  creating zucchini bites filled with gruyere and parmesan cheese and there’s a wonderful recipe below for my brownie bites.

I’m thrilled to introduce some of my family’s favorite holiday treats to William Sonoma’s customers as they shop for fantastic gifts for their loved ones. So, please drop by, discover some fantastic gifts, and enjoy a brownie on me. Here’s a sneak peek of today’s menu.

Zucchini Bites

**Ingredients:**

– 2 cups grated zucchini

– 1 egg

– 1/4 cup finely diced yellow onion

– 1/2 cup gruyere cheese

– 1/2 cup parmesan cheese

– 1/2 cup gluten-free bread crumbs (I used Italian style)

– Salt and Pepper, to taste.

Directions:

1. Preheat the oven to 375°F. Spray a mini-muffin tin with non-stick spray and set it aside.

2. Grate the zucchini and then place it in a dish towel to squeeze out the excess water, similar to when using frozen spinach.

3. In a bowl, combine the egg, onion, cheese, bread crumbs, zucchini, salt, and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the tops are browned and set.

Gluten-Free Brownies with Chocolate Ganache (Topped with William Sonoma Original Peppermint Bark)

Ingredients:

– 1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips

– 4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar

– 1/2 cup (1 stick) unsalted butter, cut into pieces

– 1 cup firmly packed light or dark brown sugar

– 1 teaspoon pure vanilla extract

– 2 large eggs

– 1 egg yolk

– 3/4 cup plus 2 tablespoons gluten-free all-purpose flour (e.g., Bob Mills Gluten-free baking flour or Pillsbury Gluten-free baking powder)

– 1/4 teaspoon baking powder

– 3/8 teaspoon salt

Directions:

1. Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan.

2. Chop the 4 ounces of semi-sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let it cool to room temperature.

3. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.

4. In a bowl, sift together the flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended.

5. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30-35 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares. Note that this recipe is gluten-free, and gluten-free flour can sometimes take a little longer to bake, usually about 33 minutes in this case.