I’d like to think that I jumped on the salted caramel train before it became wildly popular (Even Starbucks now has a salted caramel hot chocolate).  Whether this is the case or not, I’m not actually sure.  However, when offered the opportunity to create a recipe using Nature’s Pride bread through the Foodbuzz Tastemaker Program, I immediately knew I wanted to incorporate salted caramel.  The top 6 tastemakers get to demonstrate their recipes at this year’s Foodbuzz Festival – how sweet is that?? (Har har).

Incorporating a basic bread pudding base, this recipe’s secret lies in the homemade caramel and large-grain salt.  I also use Herrell’s brand hot fudge, which is simply amazing – but feel free to use your own favorite chocolate topping.  I made a full recipe to bring to work, and an individual portion for myself, ha! I’d recommend you do the same ;). Enjoy!

Bread Pudding with Chocolate and Salted Caramel Glaze

Ingredients

Bread Pudding

6 slices of Nature’s Pride Country White Bread

2 tbsp butter, melted

3 eggs

1 cup heavy cream

1 cup milk

2/3 cup white sugar

1 tsp vanilla extract

Caramel Topping

1 cup sugar

1/2 cup water

1 1/2 cups heavy cream

1/2 tsp vanilla extract

Additional

1 jar of your favorite premium chocolate topping

Large grain sea salt

Directions

1. Preheat oven to 350 degrees.

2. Break bread into small pieces.  Place pieces in 8-inch baking pan or dish.

3. Drizzle melted butter over bread pieces

4. In a mixing bowl, beat eggs.  Add in cream, milk, sugar and vanilla until combined.

5. Pour egg mixture over bread pieces, pressing down on bread pieces to maximize soaking.

6. Bake for 45 minutes, or until texture is spongy.

Meanwhile, make the caramel glaze:

7. Dissolve sugar in water over low heat. Do not stir!

8. Once mixture turns light golden, immediately remove from heat.

9. Gradually add cream and vanilla, stirring until caramel glaze is smooth.

10. Drizzle caramel glaze and chocolate sauce onto bread pudding – you won’t use all of it. Sprinkle with salt, to taste. Serve immediately!

If you’ve been following along on the BAN blog for a while now, you’ll know that I’ve come a long way as far as veggies are concerned.  No longer apprehensive of the leafy greens (and with ready access to a lovely farmer’s market), I will willingly try a multitude of veggie dishes.  So when I saw this recipe for broccoli raab with sausage and grapes in one of my cookbooks, I knew I had to give it a try.  Sausage? Yes. Grapes? Yes.  Greens?….ok, fine. You can come to the party too.

You will need:

(recipe from Mark Bittman’s How to Cook Everything)

• 1.5 lbs broccoli raab, trimmed and cut in large pieces
• 1 lb sweet, garlicky sausage
• 2 cloves garlic, slivered (forgot to put this in the above photo, but it was in the end result!)
• 1/2 lb seedless grapes
• Salt and freshly ground black pepper

1. Boil or steam the broccoli raab for about 3 minutes, until it is bright green and beginning to get tender. Drain and plunge it into ice water for a few moments and drain again.

2. Cook the sausage over medium heat in a large, deep skillet, pricking it with a fork or thin-bladed knife a few times and turning from time to time, until it is nicely browned, 10-15 minutes.

3.  Remove the sausage from the skillet and cut into bite-sized pieces. Return it to the skillet over medium heat; cook, turning occasionally, until all sides of the sausage are nicely browned, about 5 more minutes.

4. Squeeze the excess liquid from the broccoli raab and chop it coarsely.  Add it to the skillet along with the garlic and cook, stirring occasionally, for 3-4 minutes.  Add the grapes and heat through.  Check for salt and sprinkle liberally with pepper. Serve immediately.

Okay, so I may have gone heavy on the sausage and grapes.  And a little sparse on the greens.  But “A” for effort, right?  If you’re a fan of the sweet and savory flavor combination, I would recommend giving this recipe a try.  I’m pretty sure you can use a number of different greens as well – collard, gailan, whatever you fancy. Give it a try and let me know what you think!

What’s your favorite green vegetable?

Happy  Wednesday, Noshers! Today I’m excited to share a recipe for an old reliable (and personal favorite) ice cream flavor – vanilla bean.  You may have read about my previous ice cream experiments with David Lebovitz’s recipes for roasted banana ice cream and basil ice cream – delish! While I absolutely loved these two flavors (especially the basil, YUM), vanilla bean is perfect standby ice cream to go with everything – whether it’s apple pie, hot fudge sundaes, or my personal favorite of just digging in with a spoon.

There were a few recipes for vanilla ice cream in my go-to book, The Perfect Scoop, but I chose the simplest one – “Philadelphia style” (no eggs). This makes for a less complicated recipe and also a lighter, “chewier” finished product.  But
don’t take my word for it; check out this super-simple, 5 ingredient recipe for yourself!

You will need:

Vanilla Ice Cream (Philadelphia style)

From David Lebovitz’s The Perfect Scoop

• 2 cups heavy cream and one cup whole milk or half-and-half OR 3 cups heavy cream
• ¾ cup sugar
• 1 vanilla bean, split lengthwise
• ¾ tsp. vanilla extract
• Pinch of salt

1. Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

2. Remove from heat and add the remaining cream (or whole milk or half-and-half), vanilla extract and salt.

3. Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.

4. When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze in your ice-cream maker according to the manufacturer’s instructions.

The end product was delicious, with a dense, chewy texture – I’d love to have this on hand in my freezer at all times, if I trusted my self control (I don’t).  My favorite thing about vanilla ice cream is that it is versatile. I used this batch of ice cream to test a sample of Szauce chocolate sauce I was recently sent. Szauce chocolate sauce is manufactured in small quantities by a family owned company and includes a mix of local (Hudson Valley Fresh Cream, North Fork Sea Salt) and imported (Madagascar vanilla) ingredients. I was curious to try it out, and I figured that homemade vanilla ice cream made a pretty complementary medium.

Of course I had to try making a doughnut ice cream sandwich with homemade cinnamon sugar doughnuts dipped in chocolate Szauce:

Mmmm. I was not disappointed. In fact, I think all ice cream sandwiches should be made with doughnuts. There, I said it. A bold stance, I know.

I also had to try plain straight up hot fudge Szauce over homemade vanilla ice cream:

Mmmmm. The Szauce was decadent, not overly sweet (I think dark chocolate fans would especially love it), and perfect when heated up. The ice cream held it’s own quite well also, if I do say so myself. If you’re looking for a simple yet amazing recipe for vanilla ice cream, definitely give this one a try!

Are you a vanilla ice cream fan?

Well, more or less.  I technically started this site in June of last year, but I’m totally counting the launch of this shiny new look (thank you Joy of HowJoyful DesignStudio, you’re awesome!) as the Big Apple Blogaversary!  Please be patient as I transition everything over from blogger to wordpress (woohoo!) as it will take a while. But in the mean time let’s take a little walk through NoshGirl time, shall we?

In the past year:

1. I wrote 180 blog posts

(Wow, I’ve come half circle! 180 degrees, get it? Yep, that’s me – corny.)

2. I met some interesting and fun food personalities.

(I also just realized I’m wearing the same dress in 2 different colors in these photos. Anyone else buy the same outfit in multiple colors?)

3.  I learned how to cook by participating in contests.

What can I say, I like contests. And eating.

4. I blogged while abroad.

I don’t travel light.

5. I had some cooking failures.

Let’s just say  – eggplant and I are still not on speaking terms.

6. I attended some pretty fun events.

Helloooooo small bites! Helloooo chocolate!

7. Most fun of all, I got to know many of you!

Thank you so much for following along and posting comments. I love checking out all of your blogs, and your comments, feedback and encouragement during my cooking foibles make my day!  I’m so glad to have “met” all of you this past year and look forward to another exciting year for Big Apple Nosh!  Who’s with me?

Feedback? Questions? Let me know!

Confession time – while I eat pretty much anything now, I definitely had my particular food preferences right up until I went to college. No raw fish (including oysters, which are now my FAVE), blue cheese of any kind, spicy food – man, I was missing out! All of these things are on my very extensive list of favorite foods now, along with another later-in-life favorite: caviar.  I had my first try of caviar during NYC Restaurant Week at The Russian Tea Room, and I was hooked.  The fresh, briny taste that reminds me of the sea, the “pop” texture – caviar is known as a luxury, but such a wonderful indulgence.  Plus, who can resist the feature of caviar in one of my favorite scenes in one of my favorite movies – “What ARE you doing? You’re taking all the caviar? That caviar is a garnish!” (Bonus points if you can name that movie).

Given my love for this decadent and delicate treat, I’m super excited to partner with Pearl Street Caviar in their How to Caviar campaign. Pearl Street Caviar was founded in 2017 with the vision of offering delicious, well-priced, and approachable caviar to a diverse group.  Though it’s a relatively young brand, it has already generated quite the buzz with its two offerings – the Siberian Select caviar (a clean and smooth flavor sourced from 8-year-old sturgeon) and Keluga (a beautiful hazel caviar with a more complex flavor, sourced from 12-15 year old sturgeon). PSC sources all of its caviar from an aquafarm on a lake in central Asia, close to the original roots of sturgeon.

For PSC’s How To Caviar campaign, I decided to explore their “Power Up” theme – incorporating several “power food” ingredients that I thought would work well with this delectable caviar.  I used:

• Sweet potatoes (chock full of vitamins C and A, antioxidants, and a proven blood sugar regulator)
• Turmeric (with anti-inflammatory properties, another blood sugar regulator, and digestion aid)
• Lox (high in protein, omega-3 fatty acids, and vitamins B5-6 and B-12)
• Protein rich egg whites

Not to mention the superfood properties of caviar – which I wasn’t aware of until recently! Caviar is high in potassium to help with heart health and blood pressure, vitamins A (bone strength), B and E (healthy skin, hair and nails), D (protecting teeth and bones), and omega fatty acids.

For my recipe, I focused on the amazing Keluga variety (whose clean but dimensional flavor I LOVED).  I played around with a few iterations, and the one that I’m excited to share with you today is caviar on sweet potato blini with lox and truffle meringue foam.  The blini is a nod to my first caviar experience, the lox is a nod to my home city of NYC, and truffles – well, I love truffles :).  And though the finished product might sound a little fancy, it’s 100% doable in a tiny NYC apartment kitchen – speaking from experience! Do you want to give this a try? See how below!

Caviar on Sweet Potato Blini with Lox and Truffle Meringue Foam

Sweet Potato Blini (makes ~30 two-inch blini)

• 2 large sweet potatoes
• 1/2 tsp salt, plus 1 tsp salt
• 1 tbsp honey
• 3 tbsp unsalted butter, plus 2 tbsp unsalted butter
• 1 cup milk
• 2 eggs
• 1.5 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 tsp turmeric

1. Peel and cut sweet potatoes into 1-2″ pieces.  Place pieces in saucepan and cover with water with 1/2 tsp salt.  Boil until potatoes are soft. Drain water from the saucepan. Add the honey and butter and mash until smooth.  Add milk and eggs to the mashed potatoes and combine.

2. In a separate bowl, combine the flour, baking powder,  1 tsp salt and turmeric. Add the dry ingredients to the sweet potatoes and stir until blended (do not overmix).

3. In a non-stick skillet over medium-heat, melt the butter.  Drop a generous tablespoon of the sweet potato mixture into the skillet.  Cook ~1 minute per side, flipping once, until blini is crispy and golden. Remove from heat.

Truffle Meringue Foam

• 4 egg whites at room temperature
• Pinch of cream of tartar
• 1/2 tsp truffle salt

Beat egg whites with the cream of tartar in a spotlessly clean bowl until they are foamy and hold soft peaks. While beating, gradually add the salt until the whites are shiny and the peaks are stiff.

Assembly

To serve, arrange blinis on plate, and garnish with a slice of lox, dollop of meringue foam, and a small spoonful of caviar. Garnish with sprigs of dill.

Enjoy!

Happy day-before-Thanksgiving!  I know I’m not alone in saying that Thanksgiving is one of my absolute favorite holidays of the year.  My extended family gets together for an eat-stravaganza that includes a turkey (of course), a whole roast suckling pig, ham, sides of all sorts, and a dessert buffet. I hadn’t been able to attend for the past few years because I was in Missouri, but now I am back in NYC! And I can’t wait!!

Every year, one of the most requested recipes is the salted caramel pie – in fact, it is one of the most visited pages on the Big Apple Nosh blog! And with good reason – not only is the pie super simple to make, but it is AMAZING.  I’m actually deviating from this old standby this year and making a dark chocolate salted caramel pie. Stay tuned for how that turns out! But in the mean time, I am proud to once again endorse this fool-proof, crowd pleasing recipe.  As shared in previous years…

Salted Caramel Pie (recipe from simplethings restaurant)

• 1 1/4 cups graham cracker crumbs (about 5 ounces)
• 4 tbsp unsalted butter, melted
• 1/4 cup light brown sugar
• Two 14-oz cans sweetened condensed milk
• Fleur de sel
• 2 cups heavy cream
• 2 tbsp confectioners’ sugar

1. Preheat oven to 350°. Combine graham cracker crumbs with melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.

2. Scrape condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don’t worry if it is lumpy; it will smooth out as it chills.

3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.

4. In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

This pie is extremely difficult to mess up and mouthwateringly scrumptious.  You can fill the pie crust with the caramel up to 5 days ahead, leaving it covered in the refrigerator.  Just make sure to whip the cream and add it right before serving. Enjoy!

HAPPY THANKSGIVING!!

First, watching the Macy’s Thanksgiving Day Parade wouldn’t be complete without some piping hot cinnamon rolls – heavy on the cream cheese frosting, please!!

Then, I’ll be making one of my faaavorite sides – is this your favorite side as well?

Yep, garlic mashed potatoes! Mmmmmm.

Continuing on the carb train, I’ll be making some sweet and rich honey cornbread – if you love corn pudding, you’ll love this!

Hmmm, speaking of corn pudding, I’ll add that in too.  YUM.

Unbelievable as it is, some don’t consider corn and potatoes “real” vegetables – wahhhh!  To satisfy those peeps, we’ve got asparagus au gratin – hopefully I can find some fresh asparagus as beautiful as these spears from this summer (fingers crossed!):

And then turkey turkey, eat, eat, stuffed, eat, stuffed.

Ok, time for dessert!!

I’ll be cutting back this year and am only making two (“cutting back” after I made salted caramel brownies and an apple pie for my coworkers, ha!).  First, we’ve got the very luscious and very Thanksgiving-y pumpkin praline cheesecake:

Let’s hope it doesn’t go the way of last year’s cheesecake (read the recipe post for details if you don’t know what I’m talking about!)

And finally, I’ll be making a salted caramel pie for my cousins again.  The three times I’ve made it before (for Pie Party LIVE!, for coworkers, and for a friend) it was a huge hit.   I know my friend Kelsey is making one for her Thanksgiving and from the various pins on pinterest (ok – STILL don’t know what pinterest is about), it seems like several of you may be too!

There you have it, Noshers! My selection of Thanksgiving sides and dessert!  Hope you enjoyed the round-up and have a wonderful holiday!

Will you be trying any of these sides/desserts? What is your favorite Thanksgiving dish?

As I had previously mentioned, I’m currently in the final round of the Marx Foods Ridiculously Delicious Challenge.  For the finals, we have to use the super-secret ingredient provided by Marx Foods to create a ridiculously delicious recipe! I’m so excited that the secret ingredient is fresh wasabi (I wrote about its unique properties ) and had such a tough time narrowing down my options to just one recipe.

So I didn’t…

Now I realize that Marx Foods isn’t looking for recipeS, just one recipe (no “s”) – so I am officially submitting one.  But I absolutely love the “Iron Chef” feel of this challenge – one ingredient, now GO!  I couldn’t help but build a whole meal around this rare but scrumptious ingredient.  So let’s get started, shall we?

For the first course (and official submission), I present Fresh Wasabi Pasta with Pan-Seared Scallops in a Brown Butter Sauce (first photo). I had gone through a lot of dry runs in my head regarding this recipe – I really wanted to incorporate wasabi completely into this dish, without screaming WASABIIII! The scallops are pan-seared in wasabi compound butter to impart a hint of flavor without being overwhelming, while the wasabi pasta is subtle but omnipresent. The brown butter sauce ties everything together with warm, nutty aroma.

Recipe: Fresh Wasabi Pasta with Pan-Seared Scallops in a Brown Butter Sauce
Serves 2

Fresh Wasabi Pasta (recipe below) 1/2 stick unsalted butter Wasabi butter (recipe below) 6 scallops Salt and and Fresh Ground Pepper, to Taste

Grated Parmesan Cheese

1. Cook pasta in salted boiling water for 4-6 minutes, depending on pasta thickness. 2. While pasta is cooking, melt 1/2 stick of butter over medium heat until it browns.  Toss drained pasta in brown butter and set aside. 3.  Pat scallops dry thoroughly with paper towels (the less moisture, the better). Season each side of scallops with salt and ground black pepper. 4. In a large skillet, heat wasabi butter over high heat.  Just before the butter begins to turn deeper golden in color, add scallops to pan. 5. Allow scallops to cook for 2  minutes on one side – no touching!  After 2 minutes, flip scallops and cook for another 1 minute or until browned.

6. Arrange scallops on pasta and top with cheese. Serve immediately.

Wasabi Butter (used to pan-sear the scallops)
(adapted from the Marx Foods recipe here)

2 tbsp unsalted butter 1/2 tsp soy sauce 3/4 tbsp grated wasabi

Pinch of sea salt

1. Soften butter at room temperature for 30 minutes 2. Meanwhile, grate fresh wasabi and let rest for 10 minutes. 3. Mash butter, soy sauce, wasabi and salt until well combined.

4. Allow to re-harden in the fridge.

Fresh Wasabi Pasta

1 2/3 cups flour, plus more for dusting 1/4 tsp salt 2 eggs, beaten 3 1/2 tbsp grated wasabi

Water, as needed

1. Combine flour and salt in a food processor and pulse for 5 seconds. Add eggs and wasabi, pulse processing until combined. 2. Transfer dough to clean and floured surface.  Sprinkle dough with additional flour and knead until smooth.  If dough is too crumbly, add water drop by drop. 3. Divide dough into two portions, wrap in plastic wrap and refrigerate for half an hour.

4. Place chilled dough through pasta machine, rolling to your desired thickness.  Generously sprinkle a large tray or baking sheet with more flour, and allow rolled pasta to rest on tray/sheet.  Continue with remaining dough.

The pasta-making is a bit time-consuming but fun, and the end result is mouthwatering!  There’s nothing quite like making your own pasta from scratch.

But wait, there’s more.  To complete the meal, I prepared a starter of  Smoked Salmon Canapé with Wasabi Crème Fraiche:

I love crème fraiche and and its tangy flavor and creamy texture pair well with the bite of the wasabi.

Full yet? I thought not.  This Wasabi-Crusted Tuna Steak with Wasabi Garlic Mashed Potatoes is meant to be served after the wasabi pasta:

Wasabi mashed potatoes were already posted on Marx Foods’ blog so I’m didn’t use this dish as my official submission, but who doesn’t love mashed potatoes?  While I normally pair potatoes with beef, the tuna was hearty enough to hold its own.  The fresh wasabi accompaniment was flavorful and nuanced in mouthfeel as opposed to a blinding spiciness.

Room for dessert? OF COURSE.  We finish this mouthwatering meal with Green Apple and Wasabi Sorbet with Matcha Madeleines.

The sweet and tart dichotomy of the green apple balances the slightest bite that a touch of wasabi gives.  I used the basic madeleine recipe I wrote about previously, substituting matcha for the lemon elements.  The matcha madeleines tie into the Japanese theme of this course while remaining light and airy.  The madeleines tasted appropriately green-tea-ish, but I would have liked them to be greener in color.  Next time, more matcha, more matcha!!

There you have it, kiddos – a four-course meal that incorporates wasabi at every turn without being in-yo’-face.  I hope you had as much fun reading about this meal as I did devouring it!

Which of these courses would you like to try?

Although So Kong Dong isn’t in NYC, I make a visit to my hometown at least once a month to devour its unparalleled tofu.  Its phone number is programmed into my phone.  I’ve brought carry-out back to NYC at the request of desperate friends.  Hey, if Anthony Bourdain visited this place on his No Reservations: New Jersey episode, it’s gotta be pretty good, right?

A high school friend first introduced me to Korean tofu, aka sundubu jjigae, more than 10 years ago.  I admit, back then I was not as adventurous with my food as I am now.  It took a little convincing for me to try it – after all, “soft tofu soup”?  It wasn’t an easy sell.  I’m sure glad I took that leap of faith; sundubu has since become my comfort food of choice.

Of course a Korean meal can’t start without the requisite ban chan – in this case, nabak kimchi, kimchi, kongnamul (seasoned bean sprouts, my absolute fave!), kkakdugi and oyee (cucumber) kimchi.  Not the most extensive spread, but I don’t dine here for the ban chan so it’s okay.

Food falls into two categories here – tofu, with various mix-ins, and galbi short ribs.  Mix-ins include mushrooms, beef, pork, clams, a general “seafood” category and whatever else your Korean-food heart desires.  To add another level of complexity, you need to order a level of spiciness for your sundubu.  I usually go for the seafood beef combo, with a not-too-spicy level of heat (I’m a wimp).  Oh and an order of galbi (I’m a pig).

You also get a hulking bowl of rice with your order.  This isn’t just any rice – although it is pretty typical of Korean restaurants.  It is soft, dense, and a perfect counterpoint to your sundubu and ribs.

Your sundubu will arrive sizzling hot, and here’s where you need to act fast – before the sizzle dies down, crack an egg into it, as so deftly demonstrated by my eating buddy:

The egg will soft-boil in the steaming hot soup.  Stir up the jjigae and dig in, yep – it’s that simple.  It’s savory, full of umami, very barely briny and filling.  It’s a huge bowl, but I’ve never had problems finishing it.  Mmmmm.

Of course you can’t forget about the galbi.  In true authentic style, it is served with a pair of scissors, for maximum cutting ease.  And let’s not talk about the irony of serving beef ribs in a cow-shaped dish. I get it.  And it still cracks me up after 12 years.

I’ve been to multiple sundubu restaurants in NYC; however, my heart will always belong to So Kong Dong.  At $10 for a sundubu and $18 for galbi, it’s a reasonable indulgence.  Run, don’t walk, to your nearest zipcar account and make the trip to NJ.  You won’t regret it.

Worth the trip!

So Kong Dong Restaurant
130 Main St., Fort Lee, NJ
201.242.0026

Note: Only 2 days left to enter my Le Creuset Valentine’s Day giveaway! What are you waiting for?

Who doesn’t like a good bacon weave?

Happy FRIDAY, Noshers!  Wow.  Are you guys excited for the Super Bowl?  I admit I’m not the biggest sports person (those that know me would say that’s a HUGE understatement), but if there’s anything I like it’s the excuse to make tons of food.  All right, we’re having a teeny tiny party (read – 2 people, 1 dog) but making way too much food runs in my family – just ask my Mom.  I figure if there’s once a year when I can make lots of food that I would normally never make, it would be the once a year (more or less) I watch football….right?

In the past few years, I’ve really been trying to eat healthier – shopping around the perimeter of the grocery store versus buying more processed foods, and my edited grocery shopping habits have made me feel a lot better! Don’t get me wrong – I like a good fancy cheese and charcuturie plate as much as the next person, but overall I’ve gotten used to the idea of eating more whole, fresh foods.  So, this weekend is a bit of a departure in that a lot of these dishes I’m trying out aren’t exactly “perimeter ingredient” recipes (and full disclosure – I usually don’t make football-shaped foods), but no time like this weekend to try them, right?  Soooo without further ado – I’ll be attempting these recipes this weekend:

1. The Bacon Explosion

Photo Credit: The Small and Chic Home

I was first alerted of the bacon explosion by my friend Jeannine at The Small and Chic Home.  I love bacon, stuffed things, and crafts – so this seemed like a no-brainer.  The top picture is my completed first step of this recipe – the bacon weave!!  This meat-plosion of bacon, sausage, cheese and veggies definitely doesn’t sound like an everyday eat, but a once-a-year indulgence is fine, right?

2. Pepperoni Pizza Football Cheeseball

Photo Credit: Mom on Timeout

My friend Morgan from The Handcrafted Life brought my attention to this pepperoni pizza cheese ball – I mean look at it!  I’m simultaneously intrigued and intimidated by this. I was pretty disappointed when I couldn’t find mini pepperonis at my grocery store, so the regular stuff will have to do.  I hope it still looks like a football despite the non-mini-pepperoni substitute. Ha!

3. Sweet & Tangy Balls

Photo Credit: Table for Two Blog

The immature part of me giggles at the name of this dish, as it reminds me of one of my more favorite SNL skits.  Additionally, I’m super curious about the use of grape jelly as one of the main ingredients.  How does that even work?? But with three ingredients and the use of a slow cooker, I’m sold.

4. Crack Dip

Photo Credit: An Affair from the Heart

I admit I was completely sold on this dip because of the name.  I mean – that’s quite a name to live up to, isn’t it?  I’m subbing in fat-free Greek yogurt for the sour cream to make it a little healthier.  Mmm.

5. Chocolate Football Cupcakes

Photo Credit: The Baker Chick

I’ll probably use my own cake and frosting recipe for this (and maybe put some surprise filling in there too!), but I definitely think these are super cute.  And if they don’t look exactly like footballs, well – I’ll eat them anyway.  Yes, I’m willing to do that.

So what do you think? Is that enough food for two people and a dog??  Or will I be seeing some of you on Sunday?

What will you be making for Super Bowl Sunday?