In my corner of the world, we’re already beginning to deck the halls. But our neighbors to the south are still stuck on a holiday we bid adieu to a month and a half ago. Yes, American Thanksgiving is coming this Thursday and, man, it’s been a thorn in my side for my entire life. This isn’t even remotely America’s fault. My dislike for their late-in-the-game holiday has everything to do with my impatience. You see, when I was a kid, my mother would insist that we not launch into Christmas-mode until after American Thanksgiving. Well, as a Christmas-loving kid, I was not at all impressed with the tardy Turkey day and I grew to hate it. For whatever reason, this unfair disdain for the holiday lingers but this Chocolate Marsala Pecan Pie is helping me change that.
Happy Halloween, guys! I know your social feeds must be flooded with hot dogs carved into fingers and ghoulish dry ice cocktails, but you won’t find any of that here. Here we’re going to keep it classy, decidedly less fun and exceptionally more difficult. Are you sorry you stopped by yet? Well, take heart because these Chocolate Pumpkin Mousse Cakes with Burnt Caramel are definitely worth the effort.
Today’s Black Forest Floats are not just a recipe, they are a part of a larger movement to make floats cool again. I used to love floats. They were my go-to at the restaurant my neighbors owned while I was growing up and my faithful order at the Dairy Bar on way home from the family cottage. I loved them, I drank them, I lived them. And then floats pretty much disappeared.
I get it! Floats are not good for you – they are sugar bombs. I think it’s great that we, as a society, have decided to pay more attention to what we eat. But on the other hand, why do I have to live in a world where Nacho Cheese flavored taco shells are a thing, but putting soda on ice cream is just too much? Well, the short answer is I don’t when I can make my own floats and sneer at evil taco shells.
Today’s recipe is a bit of a departure for me because it’s anything but honest. If you’re scratching your head thinking “Wut?”, allow me to explain. There is not one but two vegetables hiding in this cake; a zucchini and THREE avocados. Yes, I know avocado is technically a fruit, but it doesn’t make any of this less shocking. I don’t believe in concealing vegetables in anything. If you’re going to eat a vegetable you should have to look it in the face first. I’m just kidding, veggies don’t have faces. But in all seriousness, I don’t believe in the futile exercise of making vegetables more palatable through deception. So, in some ways, I feel like today’s Zucchini Sheet Cake with Chocolate Avocado Frosting goes against the very ideals I hold dear. On the other hand, the cake’s freaking delicious so I find it hard to care.