I know, empirically, that carrot cake doesn’t count as a serving of vegetables. Or that an incredibly huge slice doesn’t count as two servings of vegetables. I think we all do.
Yet I still have a vague sense that it’s somehow wholesome and good for me, even though my best recipe for carrot cake calls for a whole cup of mayonnaise. A wholesome, somehow good-for-me-excuse to eat frosting in front of company, because it seems bad manners to shovel it in my mouth with a spoon.
Current obsession: assorted flavored brownies. I’m not knocking the good ol’ chocolate kind, but I’ve recently discovered that you can get that sweet, moist, chewy, mmm…. in other flavors and I’ve kind of gone an eensy weensy bit brownie nuts. I’m also crackers for gingerbread, and have managed to happily marry the two ideas in this one fantawesome recipe that can only really be described by the happy marriage of two positive descriptors. If you’re looking for something new for your cookie tray or perhaps a sell-out at the holiday bake sale, look no further.