Today I present to you the perfect no-bake summer dessert. And yes, it’s loaded with bacon.
Do you even have to ask? You totally should have seen this coming. A girl can only live off vegan baked goods (no matter how delicious they are) for so long before feeling a burning desire to bring back the bacon.
This weekend, I took a little trip that will be forever known as “How much food can two gals eat in 36 hours in one of the best eating cities on Earth?” I think it will surprise absolutely no one that the answer is…a lot. Especially when it involves walking countless miles literally all over Manhattan and subsequently working up countless appetites. It’s my favorite way to travel!
I did a little something crazy.
I made you something vegan. On a bacon blog. I KNOW.
But hear me out. First of all, let’s be real, this zucchini bread was never going to have bacon in it. Some things just aren’t meant to be. And I’ve just been so damn inspired by all the gorgeous vegan baked goods hovering around the food blogosphere lately (sticky buns, anyone?) that I have been dying to try my hand at some vegan baking. And boy, am I glad I did.
Just a small portion of the epic batch of oatmeal chocolate chip cookies (Brad’s mom’s recipe!) that I baked up on the 4th of July
Hey guys! How was your 4th of July? I spent the day cooking, loungin’ by the pool, and of course watching fireworks! Dinner consisted of panzanella salad, our favorite brown sugar garlic flank steak, and, of course, way too many of the above cookies. Such good eating!