Today’s recipe is really a solution to a “problem” for all your backyard gardeners. It’s the time of year where you are starting to grow weary of the dozens of zucchini’s sprouting up in your gardens. Some of you will give them away to friends/family/coworkers. Others will be searching of innovative recipes that aren’t the “same old” that they’ve been eating for weeks now. Me personally, well without a garden of my own, I’m one of the lucky recipients of overflowing zucchini. So, I’ve taken the liberty of creating a delicious twist on zucchini bread (Orange Olive Oil) to re-invigorate the zucchini season excitement!
Today I am discussing my recent death by chocolate experience. You guys, this is one of my proudest baking moments yet! Granted, I had a little help with an original recipe that I adapted from. BUT, I made the most decadent chocolate tart, and one of my favorite dessert recipes, into a dairy and gluten free version!! Did I mention it still tastes exactly the same? I just about did cartwheels in my kitchen.
Today’s recipe is absolutely nutty! It’s an over-the-top, over-indulgent, but oh-so worth it spin on zucchini bread. I mean…just the name of it spells out the impending overload of delicious dessert flavors- Double Chocolate Peanut Butter and Nutella Zucchini Bread.
A few months ago I attempted a Paleo challenge with my crossfit gym. While I successfully finished 30 days completely Paleo, I’ll admit that I didn’t continue the diet once our challenge ended. However; I do still try to eat a healthier lifestyle with fewer grains and dairy when I can. Recently I did some simple online searching for healthier dessert options and I started to see a trend of using bananas and nut butters to bake with. I tried several iterations of these mini muffins and even tried them out on my coworkers. I brought the muffins in and told a few of the unsuspecting recipients that they were double chocolate chip muffins, I left out that they were also flour and dairy free. Even the pickiest of eaters from our department admitted that they enjoyed these treats. A few people could hardly believe it when I told them both how healthy and easy they were.
What’s more fun than colorful Spring desserts? Its Easter week and I wanted to bring all you readers a fun, SUPER easy, and bright idea for your celebrations. I know I have made mention in the past that I am certainly more of a cook than a baker but, this post is a reiteration of that anecdote. If I am in charge of dessert I tend to try and come up with the easiest and quickest recipe possible. However, that doesn’t mean I like to sacrifice on creativity!
It’s crunch time! Get those Christmas menus finalized because we are in the final few days before Santa arrives. If you are like me I tend to add in last-minute additions to my party menus because I never think I have enough food. That’s never really the case but; I know many of you like me will always feel that the crazy amounts we are providing looks meager once it’s on the table.
Miniaturizing food is “in” right now. Everything from burgers to cakes has become bite sized. This week BTP is hopping on the bandwagon with a pumpkin inspired individualized dessert. (I did give you all fair warning about all the pumpkin to come!)
This is it….the end of summer has arrived. And while I do love Fall, I’m just not ready for the cooler weather to be back already this year. I’ve decided I need to savor the last bit of warmth with some über summery things for instance, ice cream!
In continuation of this week’s peach recipe theme I bring you the final installment and fittingly, it is a dessert dish. A few weeks ago an Italian food imports company, Tantillo Foods, sent me a care package of goodies to sample. In it included Italian olive oils, canned tomatoes, citrus juices and the most prized item (in my opinion), balsamic “bliss” vinegar from Modena, Italy . I used this vinegar in this particular recipe to drizzle over the top of the dessert as the finishing touch. The areas of Modena and Reggio Emilia in Italy develop balsamic vinegars that are aged to become very sweet, thick and syrupy in consistency. A little goes a long way with this vinegar but, it’s a lovely topper for some dishes. These vinegars are great on top of sharp cheese, fish, fruit, and vegetables.