So apparently today is National Dessert Day, which is just ridiculous because, come on, every day is dessert day. If you’ve got yourself a bag of Oreos and a jar of peanut butter, boom, it’s dessert day.
But it did inspire me to share some photos from the wedding shower for my brother and his lovely wife. Yes, they were married in August, and yes, the shower was in June, but we’ll just call it a laterblog or something catchy like that. The delayed timing also accounts for the abundance of fresh berries and general lack of pumpkin.
Enjoy the eye candy consisting of Buckeye Brownies, Red Velvet Whoopie Pies, and the Berries and Cream tartlets. Happy Dessert Day!
This summer we threw a surprise birthday pool party for my friend Katie’s awesome little sister Niamh (pronounced ‘Neeve’ — it’s Irish and beautiful, get used to it). It was a blast, even if it did make me feel old because these 10-year-olds are way hipper than I have ever been.
To celebrate, I made a massive and decadent chocolate layer cake complete with a handmade Happy Birthday flag banner. We served it with little plastic cups of vanilla ice cream — the perfect poolside treat!
It’s salty, it’s sweet, it’s chocolaty…what’s not to love? I prepped a batch of this Pinterest classic for my book club this week and let me tell you, it was a hit. The book? Not so much. I mean, the book we chose (Poisonwood Bible) is wonderful…so I hear…my book clubbing compatriots and I didn’t get around to finishing the epic tome. But we did manage to polish off the pretzel bark…
We used to make a version of this confection growing up, but my whole family called it “Mystery Brickle” mainly because the star ingredient was a quote/unquote mystery. SPOILER ALERT: it was saltine crackers. The pretzel version gets topped with a sprinkling of sea salt rather than chopped nuts, but either would be delish. Here are both recipes, so you be the salty/sweet judge…
1 1/2 cups butter
1 1/2 cups brown sugar
18 oz (3 cups) chocolate chips
1 cup chopped pecans or walnuts
Line a large baking sheet (with sides) with foil and spray with Pam. Line crackers on pan. Bring butter and sugar to a boil over medium heat and continue to boil for 3 minutes. Pour this mixture over crackers. Bake at 350 for 5 minutes or until mixture boils and crackers float. Remove from oven and sprinkle with chocolate chips. Pop back in the oven for 1 minute to soften chocolate chips. Spread chocolate chips to cover. Sprinkle with nuts. Cut when cool.
Salted Caramel Pretzel Bark
1/2 bag of pretzels (the square/waffle kind work best — use enough to line the pan in an even layer)
1 cup butter
1 cup brown sugar
1 1/2 cups chocolate chips
Maldon sea salt (kosher salt or another brand of sea salt will work, but Maldon is flaky and magical)
Line a large baking sheet (with sides) with foil and spray with Pam. Line pretzels on pan. Bring butter and sugar to a boil over medium heat and continue to boil for 3 minutes. Pour this mixture over pretzels. Bake at 350 for 5 minutes or until mixture boils and pretzels float. Remove from oven and sprinkle with chocolate chips. Pop back in the oven for 1 minute to soften chocolate chips. Spread chocolate chips to cover. Sprinkle with sea salt. Once cooled, freeze the pan for at least 2 hours. When frozen, snap the bark apart into squares or shaggy pieces. Store in an airtight container in the freezer.
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Aujourd’hui, c’est La Fête Nationale en France…er…sorry, got a little too authentic there for a second. Today is Bastille Day! Also known as La Fête Nationale in France. Come on, you took a history class (or at least saw Les … Continue reading