I want to say thank you to all the kind people at Foodista and Food Gawker who featured this measly, blurry picture filled blog on their sites. How you inflate my ego internet. Now I can't walk down the produce aisle without knocking down apples. (So with the cooking unrelated introductions aside, so do the cooking related introductions begin)
In the beginning of the summer of my sixteenth year, I made Frozen Yogurt Shortbread Bars (and watched TFIOS). I'm sure all of you have seen The Fault in our Stars in movies, but for those of you who haven't what's wrong with you. But, this blog isn't about movies or whether if Shailene Woodley and Ansel Elgort are dating, it's about food, good food, especially fudge swirled creamy coconut frozen yogurt layered upon delicious buttery crunchy shortbread food.
This chow creation was born out of my desperation to escape the beating heat of the San Diegan sun. And I know what some of you may be thinking, "I didn't know San Diego had it's own sun?" Troll much. You don't know how many trolls spite me and mock my ambiguous 10th grade wishy-washy grammar. Anyways. People of the internet and beyond, before you can graduate to Frozen Yogurt Shortbread status, you need to learn how to make the veins of Easy Vegan Hot Fudge Sauce that is swirled throughout this dessert. For those of you who need me to say, click the orange link.
