I love baking. Honestly I WAY prefer it to cooking. This might have something to do with the fact that anything I bake is received by my family with joy and gratitude as opposed to the meals I cook each night which, frankly, are always a bit like a shot in the dark. Sometimes they hit their target and sometimes they are so far off from the target you would think that I was purposely trying to torture them.
But as much as I love baking, there are some things I’ve never felt quite brave enough to attempt. And yet, it seems like the things I’m so afraid to try often are some of my most favorite desserts. It was only last year when I worked up the confidence to finally make crème brûlée.
So when Libby’s asked me to create a Spring recipe using one of their awesome (seriously folks these are the most fresh canned foods you’ve ever seen! No joke!) canned vegetables I decided it was time to overcome one of my biggest baking fears….biscotti.
It’s silly, I know, but those little slices of crunchy goodness have always seemed intimidating and complicated to me. But I decided that enough was enough!
I wanted to capture the flavors of carrot cake which is always a dessert that comes to my mind when I think of Spring and Easter.
And can I just tell you with all of the humility and grace and self-deprecation in the world that
I ROCKED BISCOTTI!! 😉
And now, you can rock biscotti too!! I promise you that if I can do it so can you!
And because I’m so confident that you are going to want to overcome your own baking fears AND because of the generosity of the wonderful folks at Libby’s, we’re giving away an awesome prize package!
One lucky winner will receive this awesome Nutri Ninja Pro™ PLUS a fabulous assortment of Libby’s products.
That’s a prize value of over $100!
So hurry up and enter to win below!
*I received compensation in exchange for this recipe creation but all opinions expressed are 100% my own*