Definately trying this with something seasonal – any suggestions?
Shortbread: so simple, so delicious, so….fattening.
Not this time!
I took a very daring move. Avocado is used as a partial-substitute for butter in some baked goods. Usually, these baked goods are stronger flavoured things like banana bread, with some of the butter still being left in the recipe. I decided to go all out–I was already fairly convinced that this gamble was going to be a flop, so why do it half-heartedly?
It worked! The ingredient that pulled off the shortbread crust was the almond extract. I almost thought I was going to have to add more sugar, but the almond extract added plenty of sweetness. The other good news? The vibrant green of the crust does become more dull as it bakes.
The peaches boiled down with a little honey? Well, I never questioned that portion of the recipe.
1/2 c mashed, ripe…
View original post 162 more words