I’m just going to come right out and say it – I love pumpkin pie. I mean, I love most anything pumpkin, but I love pie the most because I only eat it around this time of year. It must be an absence makes the heart grow fonder type of deal.
There’s a certain warehouse store in my area that sells these ridiculously large pumpkin pies for $7 dollars a pop and I always gluttonously dream about having one all to myself. Since I know I have about zero self-control when it comes to this dessert, I found my perfect solution a few years ago – mini pumpkin pie tarts.
My favorite time of year has finally arrived! Like Julie Andrews in The Sound of Music, I feel like running through a field while belting out a couple of lines about the hills being alive with the colors of autumn. I know, I sound a teensy bit crazy.
About a month ago I began daydreaming of all the pumpkin, cinnamon, and apple creations that I could be baking and, of course, eating. It’s sort of ironic that the very first thing I made after September 23rd was not pumpkin, spice, or anything apple, but caramel sauce.
Not just any ordinary caramel sauce however, but Jack Daniels Honey Whiskey caramel.
The most difficult part of this recipe is having patience. Patience to let all the granulated sugar melt into a deep golden brown color and then constantly stirring the cream to combine into the initial hardened caramel for a smooth sauce. Not to mention the will power to not eat it straight out of the pan.
Every so often I’ll get a craving for a rice krispie treat. They’re buttery marshmallow goodness and they always remind me of my childhood because it was my mother’s go-to treat for all of the bake sales at school.
For me, rice krispie treats are just one of those simple, nostalgic and classic snacks that have never failed to please. They’re also one of the easiest sweets to elevate and turn into what feels like something über gourmet.
Recently, I added Nutella and chopped hazelnuts to a batch and I honestly wondered why it took me so long to discover this creation.
“Oh, what is it?” my husband wondered looking at the glass filled with fruit and whipped topping.
“A fool, ” I answered.
“Are you calling it a fool or me a fool?” he asked.
I suppose that was a valid question and yes, I was calling the dessert a fool because that’s exactly what it was, a mixed berry fool. For answers about that name, I’m going to have to question the English about it because this sweet is their creation.
A fool is basically a no-bake, fruit filled delight and I’ve been all about the no-bake foods lately since it’s been so warm in my part of the country. Plus, I really wanted to take advantage of all the yummy Summer berries before they’re gone for the season.
I think most people will agree with me when I say that bacon makes everything better. Let me clarify – bacon makes most dishes better by adding richness and a smoky, salty goodness. There has however been an abundance of bacon flavored products that have surfaced over the last few years and some are a little questionable.
Bacon toothpaste? I’ll stick with mint. Bacon vodka? No, thanks. But bacon in German potato salad? Oh ja!
As you can tell I’ve still been riding the German food wave that I caught about a month ago. When I came across this recipe for potato salad, I knew I had to try it because one, it’s German and two, bacon.