Woah. Hold up. A dessert with vegetables in it?! Just to reassure you, this dessert, while chock full of zucchini does, in fact, contain sugar and eggs and flour too. Whew, okay. We can all breathe now. Although there is no butter in this recipe, trust me if you can! And the applesauce? Don’t freak. It takes place of the majority of oil and offers the same rich taste and texture. Now that we got all of the scary (but delicious) details out of the way, we can talk about how good this bread is, you ready?
Tonights dinner conversation revolved around all the weird foods I used to like when I was little. My mom reminded me of my 4 year old love for capers, feta cheese, anchovies (…what), and shrimp. Like really what 4 year old likes any of these things?? I still love capers, feta, and shrimp, but anchovies? Definitely grew out of that one unless it’s beautifully disguised in a caesar salad and even then, that’s pushin it. Just thankful I didn’t grow out of loving shrimp! Shrimps are funny little creatures, and if you can get past devaining them, you’re a superhero in my book. God bless already devained shrimp, that’s all I have to say.
My family is huge on traditions. Every year during Christmas time, without fail, we trek down to the Christmas Tree Farm by our house and find the most perfect, tallest, and fullest tree there is and take it home with us. We then have a Christmas tree decorating party with friends and family, and hot cocoa and christmas cookies too! Every year on Easter, we wake up, go to church, come home to a delicious brunch and finally, the best part, indulge in our absolute favorite carrot cake!
I like to describe these bars as a little bit mysterious and unexpected. Awesome and delicious, but definitely different. I know what you’re thinking, I really do. Promise. You’re saying how could savory rosemary possibly go well with something sweet? Rosemary is made for roasted potatoes, meats or proteins, artisan breads, and crackers. And you’re right. BUT. With a little help from the gods (sugar) we can transform a savory herb into a sweet, tangy, and light dessert.
Seriously, what goes better with coffee than a slightly crunchy, nutty, made-for-dunking treat that’s covered in chocolate? That’s right, nothing. Coffee cake meets its rival with these vanilla almond biscotti and I have to tell ya, it’s a pretty close match. This breakfast “cookie” has a sweet vanilla flavor and crunchy almonds strewn throughout that make for a flawless combination.
Spring is in the air, my friends! And so are my cravings for food a liiiittle bit lighter and super fresh. My mom has made this salad for as long as I can remember, usually for special occasions, and through the years it has become my absolute favorite. It tastes incredibly light, but is so packed full of flavor that you don’t even realize you’re eating a salad. Fresh spinach gets topped with feta, candied pecans, sliced strawberries, red onion and shredded chicken. So delish! The dressing is wonderful, too. A simple vinaigrette gets transformed with a slight hint of sweet onion flavor. Woah. Get into it.