Ok guys. I’ve been thinking a lot about Easter brunch, and well, brunches in general. I began thinking about all the traditional brunch food and something that could be a fun surprise on the brunch table. And let me tell you.
I made this delicata squash crusted with parm a few weeks ago and I couldn’t get it out of my mind. Lately I’ve been on a serious snack kick. I’ve been wanting all the crunchy salty, garlicky things.
I gotta be real. As much as I love #toasttuesday, I struggle with the toast part. I’ve gotten creative with sweet potato toast, apple toasts, low carb wraps, store bought low carb breads, but always just chalked it to a morning that I’d indulge a bit. But I kept experimenting with homemade versions until I came up with this bad boy…
Let’s be real. Snacking chocolate was a thing before the whole “snacking chocolate” came about. I don’t know about you, but spoonfuls of a certain chocolate hazelnut spread and handfuls of chocolate chips were kind of a staple in my life growing up. Sometimes you just need a zing of that chocolate-y goodness am I right?