It’s school holidays… again… where did that term go. It’s all systems go on the home front but sadly not much on the creative. We’ve started the holidays in wonderful mid-winter style, timing a couple of kid-seeking lergys with being one parent short. So until the jetsetting Mr returns and Daddy Daycare reopens I’m on a mission to get as many vitamins into our systems as possible. I’m taking on the ‘Getting a Fussy Four Year Old to Eat Greens’ Challenge. Which is the height of creativity in it’s own right.
A while ago when I saw this recipe on Morrgan’s sweet blog I swear the heavens parted and angels sang. It was bookmarked at the speed of light. It’s got heaps, literally heaps, of zucchinis smuggled within it’s moist cake body and it’s got gooey cream cheese icing on top. I figured she’ll love it, it’s a winner for sure.
I did all the grating on the sly and the littlest was sniffing the yummy baking smells and helping smooth on the icing in no time. All the while I’m thinking if we pull this off it could be the smoothest con of all time. I sprinkled on some flaked almonds and served it up trying not to drool all the while. And then we waited, perched on the edge of our seats as she took a nibble … smiled … inhaled the icing and …
… tossed the rest.
Needless to say the zucchinis are jubilant. Cheeky sods!