Headed out on a road trip tomorrow, so I am prepping a few things to take with us that are easy to store, easy to eat. That includes these Black Currant Almond Streusel Bars. As with all of my crumble and struesel bars, these are super-easy to make, really versatile to swap out flavors and pack up really nicely. Also perfect to take along as a picnic or biergarten snack or dessert.
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Sweet Snacks
In case you haven’t heard — and goodness knows that I have been talking about it a lot on Facebook — but there are now these Bailey’s Irish Cream baking chips on the market. They are chocolate with Bailey’s flavoring, which sounds just delicious. So, I got me-self a bunch of bags and am trying out some recipes. First up, these Triple Chip Mudslide Cookies with Irish Cream, Mocha and White Chocolate Chips. Yes, overload on the chips. A little on the sweet side, but otherwise really good. I had a little bit of Irish Cream extract which I put in too, but it’s optional and you could definitely just go with vanilla extract as well.
Here is a nice and easy, no bake recipe that would thrill any child heading back to school, in their lunch box (do kids even have lunch boxes these days?): Rocky Road Cheerios Bars. Really easy to make (the trick is the freeze some of the mini-marshmallows and chocolate chips) and will last a couple of days if you don’t eat them all in one sitting. And even though it is a cheat to say “homemade” because you really just stirred them together, they are home made!
Today was (is?) my Dad’s birthday. It’s also summertime and the currants are ripening by the minute. So, for his birthday “party” (ok, it’s just a small group of friends) I made this chocolate torte with red and champagne currants, i.e. Chocolate Monterosa Cake. As I always say, I am not great with cake decoration, but the flavor was amazing!
A few weeks ago, a friend of mine randomly mailed me pecans from her family farm in Tennessee. Wow, I don’t think that I have ever had pecans quite so fresh.
Well, after shelling all of them (more time consuming than I anticipated!), I didn’t quite know what to do with them. I contemplated just snacking on them until they weer all gone, but decided to make something after all. So, what to make? I ended up making this Salted Bourbon Pecan Brittle which is super yummy. Next time I might add in some maple syrup too, could be yummy too, right?