Dill Pickle Crisps and Deviled Egg Brunch Dip

I know a lot of people that would swear up and down that a good party cannot be had without deviled eggs. Honestly, I have yet to meet one I haven’t liked. Hate to add it to a menu of mine as they are just so expected, and then the classic, down home southern girl inside of me tells me “what in God’s name am I talking about”, and they are saved from being 86’d from the buffet table. But nothing wrong with mixing it up, after all dip is equally important at all parties, brunch included!

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Some may say this is just egg salad, but it is served with crackers- so that obligates it to be a dip. Hands down, no question asked. The end. Dip.

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This recipe comes from way back on September of 2009 from Food and Wine Magazine

Deviled Egg Spread

1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

  • Place the eggs in a large saucepan and cover with cold water; make sure the water is a good inch above the eggs. Add in the vinegar and heat to a rapid boil. Place the lid on the saucepan and remove it from the heat. After allowing to stand for 15 minutes, drain the water from eggs and run cool water over them to cool. Add a few ice cubes to chill them faster.
  • Peel the egg shells and slice them in half lengthwise. Rough chop half of the egg whites and place them into a large bowl. Put the remaining whites and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Makes about 3 cups of DIP

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To add a special touch to the Deviled Egg alternative I took out the standard pickle in the dip and added it to the cracker- which came out great! I love the zip and sourness in the crackers- definitely a unique twist on a standard butter crack. Watch your back Keebler!

This Zestuous recipe has been slightly modified

Dill Pickle Crisps

  • 1 cup whole wheat flour
  • 3 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon powdered ranch dressing mix
  • ¼ cup chopped dill pickle (2 spears)
  • 1 egg, cracked and blended for egg wash
  • 1 teaspoon flaked sea salt
  • 1 teaspoon chopped dill
  • ½ teaspoon fresh course ground black pepper

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  • Using a food processor, add the flour and softened butter and pulse until combined. Add the oil and ranch seasoning and blend again. Add in the chopped dill pickle and mix until the dough forms into a ball. Remove the dough from the processor and shape into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  • Using a clean surface, a piece of parchment paper or a silpat sprinkled with flour, roll the dough to about 1/8 thickness.
  • Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the cut crackers onto a parchment/silpat lined baking sheet and lightly brush the egg wash over the tops. Sprinkle with the salt, dill and pepper. Prior to baking tap each cracker with a fork to allow are to escape and your crackers to remain flat.
  • Bake in a 400-degree oven for 12 minutes or until golden brown. Allow to cool and enjoy!

Makes about 50 crackers, depending on the size of your cutter.

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These Dill Pickled Crisps make a great vehicle for the deviled egg dip. Can’t get much more southern then this!  Cheers to all parties, especially brunch!

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#BrunchWeek is rocking social media this week- The #BrunchWeek Hashtag was even trending on Sunday!  So awesome! Of course, we couldn’t do it without the generous sponsors!  I can’t wait to see who wins the prizes!   Big Kudos to –  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

For a chance to win one of the amaze-ball prizes just play in the a Rafflecopter giveaway!

Just look at this great list- all offer a chance to win! and plenty to get hungry over!

I can’t wait to see whats going on at Girl in the Little Red Kitchen!

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla

Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

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Marcona Almond and Duck Fat Brittle

I’ve been wanting to make this brittle for quite a long time, but for one reason or another it only made it as far as the back burner.  We all have those ideas/projects right?  But I thought about it being a perfect special touch to add to a salad for a special meal- maybe even a brunch! 🙂

I adore Marcona almonds, known as the “Queen of Almonds,” which are imported from Spain. They are shorter, rounder, softer, and sweeter than the domestic variety. When I was in Barcelona they became a staple while walking the streets of the city. I picked up the best I’ve had at the market, Las Ramblas- and have been searching for their match ever since. I may just have to return to the scene of the crime to get them again- CC: Sir Wes.

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Last fall a tub landed in our offices at work, and slowly shrank into crumbs. These Queens inspired a conversation regarding unique cookies with myself and the pastry chef, whom thought using duck fat in lieu of butter would make an interesting brittle. I couldn’t agree more as I thought of the Spain/Catalan influence with the duck and Spanish almonds.

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Ingredients 

  • 3 tablespoons + ½ teaspoon duck fat
  • 1 1/4 cups whole Marcona almonds
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon baking soda

Method

  • Prepare a baking sheet by lining it with aluminum foil, spread the ½ teaspoon of duck fat evenly over the foil and set aside
  • In a small sauté pan melt the duck fat over medium heat. Add the almonds and stir constantly, toasting them for 2 minutes, Remove pan from heat.

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  • In a heavy saucepan, over medium high heat, combine the sugar and water. Stir constantly until it comes to a boil. Use a damp pastry brush or a moist paper towel to remove any sugar particles from the sides of the saucepan. Without stirring allow to boil until the temperature reaches the hard crack stage, 310°, about 10 minutes
  • Remove saucepan from heat, and stir in almond mixture and baking soda.
  • Immediately pour the mixture onto prepared baking sheet, spreading the brittle quickly into a ¼ inch layer with a metal spatula. Let set for 30 minutes or until hardened. Break into pieces.

Makes about a pound of brittle.

The brittle came out super light from the baking soda which makes it very easy to eat. Not at all the kind of brittle that breaks teeth.  The flavor with the richness of the duck fat and sweet nuttiness of the Marcona almonds is balanced and perfectly decadent.

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This has been on my mind ever since our inspired collaboration and thought they would be make a great addition to a salad on a brunch. I added tuna, plums and goat cheese crumbles but would also be lovely with simple greens and raspberries. You can also serve the brittle alone in a nut or candy dish.

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While this brittle  isn’t the same as the treasured bag of almonds from the Barcelona Market, it is quite inspired by them and the search for the Barcelonan Almonds led me to that cookie discussion with the pastry chef.   Anyone ever been “biten” by the search for that perfect bite again?

#BrunchWeek has been filled with so many great ideas and tasty looking items- Special thanks to Terri at Love and Confections and Christine at Cook the Story, who have spent so much time putting the event together!  And thanks to our sponsors who made #BrunchWeek so much better!  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

There are still a lot of incredible prizes to win- click on this link and sign up- very simple and safe too! . a Rafflecopter giveaway

This list looks amazing- I can’t wait to see everyone’s posts!!

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Eggs Over Wilted Spinach by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bit Out of Boca

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Chocolate Coated Mini Donuts by Kokocooks

Watermelon Rosemary Champagne Brunch Cocktail

#BrunchWeek is under way- Bloggers from across the country kicked it off yesterday morning and followed with a #Tweetchat in the afternoon.  There was enough buzz on twitter that we saw #BrunchWeek trending right below #CincoDeMayo, pretty cool!  There were some huge prizes given away yesterday as well- luckily there are even more left!  Click on the link at the bottom of the page, the Rafflecopter, for a chance to win.  The #BrunchWeek sponsors have outdone themselves! 8655385121_01eb457200 The signs of summer are coming, and I couldn’t resist garden inspired cocktail.  I am not a gin fan, but because of my husbands devotion to it, we always seem to have it on the shelf.  The good part is that the refreshing watermelon really balances the emphasis of the juniper berries in the gin.  DSC_0248 Although gin is not my spirit of choice, I always get excited when I see fresh herbs in sweets and cocktails, I love the earthyness that seeps in.  This recipe comes from Everyday Magazine  Ingredients 

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 sprig rosemary
  • 4 1 inch pieces watermelon
  • Ice
  • 2 ounces gin
  • 1 ounce fresh lemon juice
  • Wine
  • Watermelon wedges

 Directions 

  1. To make the rosemary simple syrup place the water, sugar and rosemary in a small saucepan and simmer until the sugar is dissolved, about 5 minutes and cool.  This can be made ahead, and nice to have on hand for those “moments of need”. 
  2. When ready to serve, drop the watermelon into a cocktail shaker, and crush with a muddler or wooden spoon.  Add enough ice to fill the shaker, and then add gin, rosemary syrup and lemon juice; and shake. Strain into 2 champagne flutes. Top with champagne and garnish each with a watermelon wedge.

DSC_0257 This is a perfect Brunch-tail for a Mother’s Day, light, refreshing and not going to put you under the rest of the day. After all whether its breakfast in bed or ladies brunching, there should always be be some saucing… DSC_0269Mother’s Day is getting closer- buy your cards and keep following along with #BrunchWeek for ideas! Thanks to all the fabulous sponsors! They got it going on for sure!! California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic For a chance to win one of the great prizes- click on this link and sign up- super easy and legit. a Rafflecopter giveaway

 

Today there are a ton of brunchalicious posts from across the country- Check them out!

Beverages Pear Hibiscus Brunch Cocktail by Rachel Cooks Strawberry Rose Sangria by The Girl In The Little Red Kitchen Mocha Frappuccino by Around My Family Table Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection Cherry Tomato and Chorizo Omelette by Katie’s Cucina Asparagus and Bacon Quiche by Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story Chicken Bacon Ranch Panini by Sweet Remedy Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors Overnight Blintz Bake by White Lights on Wednesday Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Tomato Basil Macarons #BrunchWeek

Today is the start of #BrunchWeek, which leads straight up to Mother’s Day.  There are bloggers across the country participating, so there is bound to be some great ideas for the coming Sunday’s feast.  Check out the end of the post for a list of recipes and posts to be inspired by as well as list of incredible sponsors.  Click on the Rafflecopter link to get a chance to win amazing prizes from the sponsors!!! Super easy!

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I have to admit- I’ve been gotten.  A little monster snuck into my head, and flipped a switch to make me believe that all the hype about macarons being “difficult” would not be true for me.   I was convinced that I, an amateur, yet successful baker would not have any issues with this simple cookie.  So when I was thinking about creative brunch ideas, savory macarons popped into my head and I signed on the dotted line- #BrunchWeek Day 1, Savory Macarons.

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Of course there was plenty of time to get started, just needed to get past that busy work week, and then Sir Wes’ birthday celebration #WEStival, my brother’s family visit, a catching up at work week, a weekend to relax, and then a crazy town week at work.  Soon I was left with just two weeks to tackle these “simple” cookies.  It turns out that the hype was real- macarons are as temperamental as they get, they are not simple at all, more like a monster in fact.  Touch them wrong and its over for you.

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It was helpful having to try and retry baking macarons nightly due to deadline, as I am certain I have actually learned about the anatomy of the French monsters.

With the help of Les Petits Macarons written by Kathryn Gordon and Anne E. McBride, I spotted my troubles and made plans for the next batch.  I strayed a few times over to good old Martha, but became sold on Kathryn and Anne’s methods and advice.

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My problems laid mostly with the feet, they had all types of problems- flat feet, no feet, wide-load feet, and most commonly,  “why don’t I have model feet”.  The monsters also had some intestinal problems, not much of a fan of this topic, but I’ll just say that there were runs and explosions.

With enough nights to work on them and the help of some friends at work, along with this monster bible, I managed to be satisfied with the macarons.  All had not been lost, I won the war against the savory macaron monster- as I would say at work- “Kiss it B*^@ches….”

This recipe and method came from Les Petits Macarons with some very slight modifications to adding the savory-

  • 1 ¼ cup almond flour (Bob’s Red Mill is in my pantry)
  • ¾ cup confectioner sugar
  • 2 tablespoons tomato powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon powdered egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon cream of tartar
  • ½ cup aged egg whites (from 4 eggs, aged covered in the fridge for 1-2 days) – Room Temperature
  • 2 drops red gel food color (optional)
  • 2 tablespoon crystalized basil
  • 10 tablespoons garlic herb cream, goat, brie or preferred cheese spread

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Makes about 40 macaron sandwiches

1. Preheat the oven to 200ºF. Pulse almond flour, confectioners’ sugar salt and tomato powder in the bowl of a food processor 4 times for 4 seconds each time. Sift dry ingredients over a piece of parchment paper.

2. Hand whip the powdered egg whites and the granulated sugar in an electric mixer bowl, add in the egg whites and cream of tartar until the mixture is homogenous.  Whisk on medium-high speed, when the egg whites reach soft peaks add the food coloring if you choose to use.  Continue whipping until glossy stiff peaks form (about 8-11 minutes).  The meringue should look like marshmallow fluff when ready or when you are able to hold the bowl upside-down without it falling out.

3. Sift the dry ingredients into the meringue and J-fold until you reach the, almost impossible to know, macaronner stage. It is important to fold the different components just enough,(sadly I think this only comes after you’ve learned what doesn’t work), but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip.   Fill your piping bag halfway, allowing the maximum piping control.

4. Pipe the macarons 1 ½ inches apart on silicon baking sheet lined sheetpan. (again, more of the practice makes perfect saying).  Slam the baking sheet down to remove excess air (slam 6 times, from 6 inches above the table). Sprinkle the crystalized basil on top of each macaron.  Bake for 15 minutes and then turn the oven to 350 and cook for another 6-9 minutes depending on size.

5.  Fill with your preferred garlic herb spread, creamed brie, goat cheese, ect.  Refrigerate until an hour prior to serving.

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***With any failures there are learning’s.  Pay attention to what didn’t work so you know what to try or avoid in the future.

I have to admit, there is no way I am done with these monsters.  I feel like they might have won this round, but now that I’ve cut my teeth, I am ready for round 2.

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I secretly love getting stumped in the kitchen, as it makes successes so much sweeter.

Take a look below to see this great list of #BrunchWeek  Posts!!

Today’s Brunch Recipes From Participating BrunchWeekers Beverages

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Cherry Tomato and Chorizo Omelet by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

A big thanks to all the sponsors, California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic,

Click below on the link and see all the generous and incredible prizes the #BrunchWeek sponsors have donated!

a Rafflecopter giveaway

WESitval and the Coca-Cola Float Cupcakes

Last week was my husband Sir Wes’ birthday or Birfday as he calls it.  It also happened to be my niece and nephews spring break, who were more than happy to come all the way from South Carolina to celebrate WEStival with us.   What kid wouldn’t want to go to a birthday party at Walt Disney World.  Forget the bowling alley/Putt Putt/Chucky Cheese parties, WEStival was where it was at. 

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Sir Wes had only made two requests for his birthday, first was to spend time with the family and the other was that he wanted Coca-Cola Cake for his birthday dessert; a child hood favorite of his.  Both of these requests were easy and fun to fulfill. 

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 We spent the few days hopping between the parks and the pools, kids and adults having a blast.  A little of this-

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 And a little of that-

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 Coca-Cola Float Cupcakes- recipe adapted from Nigella Lawson’s How To Be A Domestic Goddess

Coca-Cola Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup + 2 Tbsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp. cocoa
  • 1 cup mini marshmallows
  • 1 cup Coca-Cola

 Coca-Cola Glaze:

  • 1 1/2 cups confectioner sugar
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. cocoa
  • 3 Tbsp. Coca-Cola
  • 1/2 tsp. vanilla

 Marshmallow Buttercream:

  • 7 Tbsp. unsalted butter
  • ¾ cup confectioner sugar, sifted
  • 1 Tbsp. milk
  • ½ tsp. vanilla extract
  • 2/3 cup mini marshmallows

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For the cake:

Preheat oven to 350.

In a large bowl, mix together the flour, sugar, baking soda and salt. In another bowl, beat the egg, buttermilk and vanilla. In a heavy-based saucepan, melt the butter, cocoa, marshmallows and Coca-Cola, heating it gently. Pour the warm butter mixture into the dry ingredients, stirring well, and then add the liquid ingredients mixing until the batter is well blended.

Pour into a muffin tin that has been greased or lined with papers filling each well ¾ quarters and bake for 20-25 minutes until a tester comes out clean.

For the glaze:

Sift the confectioner sugar into a bowl and set aside. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sieved icing sugar, whisking well, until you’ve got a smooth, spreadable, but still runny, icing.

Either dip the cupcake tops into the pot of glaze, or carefully pour a tablespoon of glaze over the cupcakes while they are still warm, and leave to cool

For the marshmallow buttercream:

Mix together the softened butter, confectioner sugar, vanilla and milk until the buttercream frosting is a smooth consistency.

Gently melt the marshmallows in a glass bowl in the microwave for 45 seconds on 50% power until they have slightly melted and started to rise up.   Add the melted marshmallows to the buttercream frosting, and whip until completely combined; the frosting should be thick and light.  Spoon the frosting into a piping bag with your favorite style tip and pipe over the cooled, glazed cupcakes.  Garnish with cherries, sprinkles, nuts or your favorite float topping.

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The Coca-Cola Cupcakes came out extrmely moist, and very suitable for travel.  Even a few days later the treats are still delectable.

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Needless to say, we had a great spring break, and a fabulous WEStival!  Hopefully Sir Sully and Lady Corree are not going to be disappointed in the next birthday party they attend.

Valentine’s Bacon Cake Pops- Tabitha’s Tasty Temptations

Love is in the air or is that chocolate? …or bacon grease?   I hope everyone found some sweetness today, someone to gaze at or a warmth of the heart!   I took this oppurtunity to try out a small local business and gave Sir Wes something I knew he would love- Bacon Cake Pops!

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The greatest part of this confectioner was their custumization- I was ballsy enough to request a special order at the last moment and was lucky enough for it to be granted.

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I have tasted several flavors from Tabitha’s Tasty Temptations– all delicious and unique.  You can tell there is a chef involved with the flavor combinations.  If you are in Central Florida- give them a try.

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So happy I get to spend another Valentine’s Day with my best friend- everyday I know how lucky I am- Love you Sir Wes!!

Halloween Bacon Oreo Bark

I know friends are starting to talk in amazement about Christmas decorations going up, and Black Friday Sales being advertised before Halloween has come and gone.  But I’m still stuck in wonderment that Halloween is this week- How did that happen??  Correct me if I am wrong but weren’t we enjoying a long Labor Day weekend a few days ago?? 

Obviously it’s been busy and here we are going to a Halloween party tonight- Bring your best treat.  Awesome.   When it comes to “on the fly” treats, one of the best options is the bark road.  If you have even a little bit of a sweet tooth you are likely to have a bag of chocolate in your house.  Melt that chocolate and throw in whatever looks good- candy, salty snacks, herbs, dried fruits, cereal, marshmallows, ect and you’re done in 15 minutes.  I did this in shorter time then it took Sir Wes to fill out his absentee ballot this morning.

The kiddos are able to help with making bark as well- I know my niece and nephew, Lady Corree and Sir Sully would love it! 

Ingredients

  • 12 ounce semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening
  • 10 Halloween Oreo’s, crushed
  • 4 slices cooked bacon, rough chopped

Method

Line a 9×13 baking pan with aluminum foil or parchment paper.  Place pot with water on stove over medium heat, and place a metal bowl on top creating a double boiler.  Add chocolate and vegetable shortening and stir while the chocolate slowly melts.  When the chocolate is smooth add the crushed Oreo’s and bacon and mix well.  Pour onto the lined pan and spread evenly.  Pop in the refrigerator until set and then break into pieces. 

Serves 1-8 people, depending how piggy!

Here is to hoping Thanksgiving still happens and we don’t just skip to Christmas!  Because we all know- Thanksgiving is the best food holiday!