What a great way to incorporate some veggies into your dessert! These brownies are moist and flavorful with the combination of chocolate, beets and raspberry. If you roast the beets on a day when you're baking other items, this recipe comes together quickly.
This recipe was taught in a Paleo foods cooking class, a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture.
This cake will always be associated with a magical day at the start of maple sugaring season when we took a City Market Farm Tour to Turkey Hill Farm. Farmer Margaret Osha prepared a beautiful lunch for us (maple cured ham, hard boiled eggs boiled in sap water, maple baked beans) and presented this cake for dessert. Baking it in March is truly a special way to honor spring and the traditions of maple sugaring in Vermont.
Many thanks to Chef Steven Obranovich, proprieter-chef of Claire's Restaurant & Bar in Hardwick, for allowing us to share his delicious dessert recipe. Try it with local cornmeal, cranberries and blueberries!
Coconut macaroons are one of those treats that may grace a table at either Passover or Easter, as they can be made without flour and contain no leavening. Mounded in the middle, they resemble eggs, a harbinger of spring.