Bacon Chocolate Bark

A couple of weeks ago, some friends sent out an invitation for a BaconFest. A party surrounding all things bacon. There were jalapeno poppers (with bacon), twice baked potatoes (with bacon), bacon wrapped dates, bacon no bake cookies, bacon dipped chocolate, bacon chocolate bark, and several other bacon inspired treats. It was all delicious!

??????????????????????Bacon Chocolate Bark

You’ll need:

  • 8 slices of bacon
  • 12 oz. semi sweet chocolate chips

I recommend splurging on good quality chocolate and bacon. You won’t regret it!

1. Cook your bacon on medium-low heat. Your goal is crunchy and crispy bacon, without burning it to a crisp. You don’t want chewy bacon in your chocolate bark. While it’s cooking, line a baking sheet with tin foil.

2. When your bacon is cooked, let it cool on some paper towel. While it’s cooling, melt your chocolate in the microwave. Pour all of the chips in a bowl. Microwave for a minute, and stir. Repeat until there are no more chocolate lumps.

3. Crumble the bacon up into small bits. Mix in 2/3 of the bacon with the chocolate, and spread it on the baking sheet. You want it about a 1/4 inch thick. Sprinkle the remainder of the bacon on top.

4. Cover and chill in the fridge for at least 30 minutes. Once it’s cooled all the way through, break it into chunks and serve.

Enjoy!

Saturday Small Talk

What a week! Now that school is back in full swing, piano lessons picked up again, and the accompanying gigs are coming my way. This was a week of scheduling and to-do lists and organizing my life.

I’m so glad it’s the weekend.

I saw this triple chocolate mousse cake, and it was love at first sight. Can’t wait to try it.

Joy the Baker wrote this great piece on How to Read a Recipe. Even if you think you know everything about recipe reading, it’s a worthy read. I would recommend ignoring the first bit about “hurtling toward the holidays.” It’s still summer, RIGHT!?

One of my favorites, Shauna Niequist, posted in honor of her 12th wedding anniversary. Inspiring.

Beef stew with merlot. Mmmm….

Cake Pops

I hopped on the band wagon and made some cake pops. And it wasn’t too difficult!

First, let’s bake a chocolate cake. I recommend this recipe. I halved it, and had 3.5 dozen cake pops. Want to make them gluten free? Try black bean chocolate cake.

Once your cake is baked and cooled (feel free to speed the freezing by putting it in the fridge), crumble your cake, add cream cheese, powdered sugar, and butter. Chill! You could leave it for a day or two in the fridge, if you’d like. It won’t hurt it a bit.

Roll them out into adorable little balls of cake goodness. If you have lollipop sticks, stick one in the top of each cake ball. If not, toothpicks work surprisingly well.

IMG_0318Slide the tray in the freezer, and leave it for 30-60 minutes. The goal is that the cake balls harden enough to dip.

Melt some chocolate! I used white chocolate, but you could use milk or dark chocolate as well. For simple melting (no double boiler!), put your chocolate in the microwave for 30 second intervals. Between each interval, stir, stir, stir. When it’s smooth, it’s done.

Take a few at a time out of the freezer, and dip each one in the chocolatey goodness. I recommend using a cooling rack to let them set. Then the chocolate on the top doesn’t flatten out from being set on a cookie sheet.

Garnish with sprinkles! And enjoy. Don’t refrigerate, as it will cause the cake pops to sweat.

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