thank you. love, your sweet tooth

I will go ahead and say I'm sorry for this post to those of you that have made New Years resolutions. 
This past weekend we had some friends over to just hang out and have dessert. I always feel like you have to serve or have dessert at any gathering after 7:30pm. I know, dumb rules, but a rule I live by. I came across this blog, and I'm now convinced that I will use it anytime I need a dessert recipe. I made this on Saturday...

Good heavens. Meet Brownie Pudding. I had to make sure it was safe... so I had some... it was dangerously delicious. Then I decided that we might need a little variety, so in honor of my husband loving Butterfingers he got this...

He was over joyed. You can get the recipe for these here. 

Now that I've totally indulged your sweet tooth, here is a great alternative for Shrimp Scampi the healthy GF way. I was inspired by my dear friend, Hannah, to use Spaghetti Squash, and thanks to her we had something pretty delicious. Aaron loved it, but did inform me he could tell I didn't use butter. I'm not surprised by his observation, but glad he still enjoyed the experiment!

SSSS (Spaghetti Squash Shrimp Scampi)

Ingredients:

• 1 spaghetti squash (about 3lbs), halved lengthwise

• 1 tablespoon plus 2 tsp EVOO

• 1 small red bell pepper, finely chopped

• 1 clove garlic finely chopped

• 1 1/2 pounds large shrimp, peeled and deveined

• 1/4 cup low-sodium vegetable broth or chicken broth will do

• 1 tablespoon fresh lemon juice plus 1/4 tsp lemon zest

• 2 teaspoons chopped flat-leaf parsley

• salt and pepper

Directions:

Preheat oven to 350*. Place the squash cut sides down on a baking sheet, cook for 30 min. Let cool, then remove the seeds.

Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium heat. Add the bell pepper and garlic and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the shrimp, vegetable/chicken broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in the lemon zest and parsley; remove from the heat.