Embracing hole-ness

Making bagels for breakfast seemed like a natural choice since "Gaping Holes" seem to be the theme around here this week. The bathroom project is finally gaining momentum after 2 full days of demolition! While the bathroom decor choices may have been questionable, the installation of all those 70's fixtures was meant to last. Jess pulled no less than six million 4 inch nails out of the floors, walls and cabinets! We are almost ready to begin the tile stage and I couldn't be more excited! 

I hope you are all enjoying the beautiful sunshine we are having here on the west coast! I'm enjoying mine on the deck with another cup of coffee!

& pass the cream cheese!

Feel Like Bacon Love...

Oh is that not how you sing that song, so it's just me? oh well...

Tonight I am attending a going away party for 2 of my coworkers and I really wanted to bring something to wow them. I have become known for the baked goods I usually bring so I was feeling like I needed to step it up a little...So I made these

A bacony revision of my favorite Saltine cracker toffee treats. Yes bacon, because bacon is the food of the gods and it plays nice with anything. Now don't get me wrong, these can be made minus the pork, but why oh why would you want them that way? (unless of course you are a vegetarian)

Bacon Pecan Toffee

2 packs graham crackers
1 stick butter
3/4 c. brown sugar
1/2 c. chopped pecans
8-10 slices of cooked bacon crumbled
1 tsp.  good Vanilla extract
1/4 c reserved bacon drippings (yeah that's not a typo!)
1/4 c. chopped good quality dark chocolate


Preheat oven to 350 degrees and line a jelly roll pan with parchment paper and lay out graham crackers in a single flat layer. I like to break the crackers in half.
Place butter brown sugar and bacon drippings in saucepan over medium heat and bring to a boil. Boil for 2 minutes. Turn off heat and stir in vanilla, peacns and crumbled bacon pieces.
Pour or spoon mixture over crackers and attempt to spread, it's hard to spread so don't get too worried about it.
Place pan in oven and cook for about 10 minutes or until the toffee is bubbly. Remove from oven and carefully slide the parchment off the hot jelly roll pan onto a flat surface to cool. Sprinkle with chopped chocolate and cool.

Once the cookies are cooled you may either cut or break them into individual pieces. Store in the refrigerator and stay away from your scale for a few days. Enjoy

Linking up to Tuesday Night Supper Club over at Fudge Ripple, come on over and join the party too!

Peace and bacon grease!