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KCL Friday Finds

Hey, guys! Welcome to KCL Friday Finds and happy first day of Fall!!🍁🍂 It is by far my favorite time of the year. We've been looking forward to Fall for several weeks now on these Friday posts, but today it is officially Autumn at last! Naturally, today's picks are all about Fall. Enjoy!



This first one is absolutely stunning! I've featured a few wreaths on the blog already, and continue to see new ones I want to show you guys. It's such an easy and festive way to update your home for the season.

This Preserved Moss and Bittersweet Vine Wreath by Queen Bee Wreath really caught my attention. Debbie sells the most beautifully preserved floral arrangements and wreaths. I love that they give the look of real florals but last a bit longer than fresh arrangements. The bittersweet vine (pictured above) that she uses in several of her designs creates such a unique look for Fall. Place your order by September 29th to receive 10% off any order over $50!



Another fall product I …

How to Make Chocolate Covered Bacon

http://www.krisztinaclifton.com/2015/02/how-to-make-chocolate-covered-bacon.html

I always post a new chocolate recipe for Valentine's Day, because well, you really can't have Valentine's day without chocolate, right? I've been wanting to post a tutorial for chocolate-covered bacon for quite some time. It's been trending the last few years, though I've been wondering if it's really just a novelty. I have to say after tasting my recipe for chocolate-covered bacon today, I think it's brilliant. It's sweet, crunchy, savory, salty - what's not to like? Though I'm not sure if I would've liked the combination if I hadn't added salt and brown sugar to the top. It really rounded out the sweet and salty flavors perfectly. Believe me, you've got to try it!


INGREDIENTS
  • 8 oz thick cut bacon
  • 5 oz high-quality 60% bittersweet chocolate chips
  • 3 oz semi-sweet chocolate chips
  • salt and pepper
  • brown sugar

INSTRUCTIONS
  1. First off, I think it's really important you use thick cut bacon and that you cut it into smaller pieces before frying. I cut each strip into thirds. A half 16 oz. packet of bacon yields about 20 pieces.
  2. Fry the bacon on a non-stick surface until it's as crispy as you can get it without burning it.
  3. Place on a wire cooling rack on top of a tray or cookie sheet and let set for about half an hour to completely cool and drain off excess grease. 
  4. If there is still excess grease after cooling, pat the bacon dry with a paper towel.
  5. Remove the rack from the tray and cover the tray with wax paper.
  6. Combine the chocolate chips in a small glass bowl and microwave on high for about a minute to a minute and a half (microwaving no more than 60 seconds at a time) and stir until thoroughly melted and smooth.
  7. Use your fingers to dip each piece of bacon into the chocolate. (Using a utensil for this will risk breaking apart the bacon.) Gently shake off excess chocolate and give each piece a little swipe on the edge of the bowl to completely remove any excess chocolate before placing them on the wax paper.
  8. Once you've finished dipping all of the bacon, sprinkle very lightly with black pepper. This is not to make it spicy or add a peppery flavor, but merely to give the chocolate a little kick and really bring out the bitter chocolate flavors, so a little goes a long way.
  9. Then sprinkle generously with coarse salt and brown sugar.
  10. Let cool in the fridge for at least thirty minutes, and store leftovers in the fridge.

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http://www.krisztinawilliams.com/2014/01/decadent-milk-chocolate-english-toffee.html


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