Bacon Toffee

Ain't it pretty folks?

Did you see the Maple Bacon Cake over on Thursday Night Smackdown?  Michelle, the proprietress of TNS, is a true lover of the bacon and made ample use of bacon toffee on her cake.  I've been meaning to make a sweet bacon dish for about a year.  A few months ago sweet bacon recipes started popping up all over the place.   I drooled over the bacon ice creams and cried massive croccodile tears over the thought of munching on a pound of candied bacon.   The only reason I didn't make any of this stuff is because I made an error of epic proportions.  I talked about the idea with The Evil Genius first. Don't get me wrong, he's brilliant, but if there's one place in his superhuman-smartitude that The Evil Genius has a blindspot it is the application of beloved foods in new and wonderful ways.  By way of proof, I offer you the examples of him finally switching from Goya coffee (to which he swore fealty for many years) to Cafe Altura's French Roast.  I also offer this bacon-laden example. Several months ago I pointed excitedly to a picture of bacon ice cream on Tastespotting and said, "Hey!  Doesn't that sound amazing?  I might make that this weekend."  He pulled a face that can only be described as 'blond puppy dog'' and begged out of me a promise that I wouldn't 'go and ruin a perfect batch of vanilla ice cream that way.'  What can I say?  When he looks at me with those gorgeous, evil blue eyes I melt like so much ice cream.  I promised.  And immediately regretted it as the … {Read on...}

Chocolate Chip Drop Scones (A.K.A. Breakfast Cookies)

Are they Breakfast Cookies?

I am about to let you in on a secret.  I routinely lie to my fourth born child.  But I confine it to food and hope that since it's with the end design of nourishing him that eventually I'll be forgiven.  He has such strict (and arbitrary) rules about what he will and won't eat.  He won't touch 'green stuff', all vegetables with the exception of raw carrots, parsley*, cornbread or biscuits. *I am aware that parsley falls in the 'green stuff' category, but I've tried steadfastly to pass it off as an herb -which I think we'd all agree it actually is- because herbs are acceptable to Leif.  See?  I told you it was arbitrary.  Rosemary=good.  Parlsey=gag.  Can someone explain this? Why biscuits?  Dunno.  Leif can't even explain it.  This is the same child who inhales cookies, bread, breadsticks, brownies, blondies and soft pretzels.  So clearly the situation called for subterfuge.  Scones have been a favorite around here for a long while and I shamelessly stole the idea for chocolate chip drop scones from my friend Beth.  What Leif doesn't and won't know is that these scones are actually buttermilk biscuits all gussied up.  Ha HA!  And take that! These are the most fabulous breakfast treats.  They throw together so easily in the morning.  Easily enough that I can whip them up even before I've consumed my first two cups of tea.  Believe me when I tell you that is an accomplishment. I make this with plain old vegetable oil.  I know that isn't traditional and I know that … {Read on...}

So do I believe him or don’t I?

So my question is this.  Do I believe him or don't I?

{Read on...}

Mystical Magical Slime. Hours of fun for kids of all ages.

I guess it does kind of look like deer innards with that beet coloring.  Double ick.

Please allow a departure from the normal for a moment. It isn't that I'm lacking a recipe to share with you.  It's just that the recipe isn't one to eat.  The blog is titled, "Foodie With Family", right?  Well, today's post is for the kids (and the kids at heart.)  Those of you who have school aged kids might be looking at a couple days or a week's worth of break from school.  And since you're with me on the departure from the norm, how about sticking with me for an aside from the departure.  When did this happen?  I don't remember getting a week off for Presidents' Day.  And since I sound like an old codger already, I might as well drive the nail into the coffin by saying that in my day it wasn't even called Presidents' Day.  We had an individual birthday celebration for Washington and Lincoln and I'm pretty sure we got those corresponding days off.  See that?  I'm even too old and too codgery to remember whether I got those days off.  It's all downhill from here. But back to the point.  What was that dratted point?  Oh yes.  It was that many of you may find yourself with a kid (or a bunch of them) who need some activities to keep those brains and hands from plotting nefarious time-off deeds involving dogs, dutch ovens filled with gravel and mud of questionable origins, your good whisk and indelible marker in the newly repainted den.  Trust me when I say it behooves you to spend the small amount of time to keep them occupied or you may find yourself with a 'magic eraser' … {Read on...}

Chocolate Truffle Tarts

Rich, decadent, pure, unapologetic chocolate ganache.  These are too good to believe.

Were you paying attention when I suggested having some of extra tart shells on hand in the Individual Grapefruit Tart post this week?  This is why I said that...    With five minutes of hands-on time I turned out these phenomenal Chocolate Truffle Tarts.  To make these you simply fill fully baked tart shells with a luscious and smooth ganache.  (Like the one we made for the Truffle Brownie Bites.)  They're incredibly rich and incredibly addictive.  But they're also incredibly not low in fat and calories.  I may as well have just strapped the two that I ate right to my thighs.  I'm not sorry, though.  It is a wonderful way to go. This is reason enough to keep tart shells in the freezer, no?   These beautiful little babies are so easy to make that it seems a little pretentious to call this a recipe...  But they're too good not to pass along.  So I'll give you my 'recipe' anyway! Chocolate Truffle Tarts Ingredients: 9 fully baked four-inch tart shells (see this perfect and simple recipe!) or 1 fully-baked nine-inch tart shell. 12 ounces dark chocolate, preferably more than 50% cacao (I used 60% cacao chocolate pieces) 10 ounces heavy cream Whipped cream, optional Cacao nibs, optional cocoa powder, optional Place dark chocolate in a medium-sized, heatproof bowl.  Heat cream to just below boiling and pour over the chocolate.  Allow to sit for five minutes, undisturbed, then stir with a whisk in a circular motion until ganache becomes … {Read on...}