Isn't it just incredible the way your senses are tied to memories?
The heavenly aroma of this zucchini bread baking in the oven immediately transports me back to my childhood. My Mom used to make it for us, and I loved it then just as much as I do now. It was always been a special treat.
Apparently, showing up late to the party is my new "thing."
I had every intention of sharing these incredible dessert squares with you in time for your holiday parties, but I failed again... Just like with the autumn Pumpkin Muffins. Ugh!
Please forgive me.
Not only has it been FOR-EV-ER since I've posted a recipe, (admit it - you read that in the voice of the kid from The Sandlot!) but I'm also way late to the game with this pumpkin recipe. Not fashionably late, but like, embarrassingly-late-to-your-own-wedding kind of late. But I promise, these muffins are worth the wait.
Robert and I have an ongoing battle at our house.
I'm always experimenting with ways to make recipes healthier and less processed, but I've learned that if I've served it to my husband even one time in it's original, glorious, calorie-laden/sugar-overdose state, it's game over.
Enter: the battle of the banana bread.
I’ve mentioned before that I try to stick to the 80/20 rule with my diet... 80% healthy foods that my body can use as fuel, and 20% indulgent treats.
These delicious cookies are a piece of dessert heaven, though they definitely fall into the indulgence category. When I make them, I like to channel my best Paula Deen and wear a blindfold as I measure the butter. Robert calls them "THEcookies." As in, "Are you going to make THE cookies?"