It's only January 19th and already my New Year's Resolutions are a sad crumpled heap kicked into the corner. I resolved to be a better blogger and ESPECIALLY a better blog commentor--I know I have the worst commenting karma ever and anyone who comments on this blog deserves major props and cupcakes and also apologies, because I am a loser--and not only have I not done better about commenting--sorry, sorry! Cupcakes are in the mail--but I'm also falling behind on blogging. Deep breath.
But at least this time, I have a 2 Legit excuse. I spent the long weekend up in the Bay Area, getting drenched in serious monsoon weather and eating Burmese food (where have you been all my life?) and walking around with my snooty nose in the air and my pinky out at the Fancy Food Show. You guys, food trade shows are so fun. It's a blast to be able to talk to people who are passionate about their products and sample so many squizillion delicious foods. There were trillions of truffles...
and millions of macarons...
and beautiful brownie pops...
and cakes of both giant marshmallow...
and brie cheese.
Given the week's extracurriculars, it's only fitting that this week's TWD recipe is an "almost-candy bar," since I'm apparently on an all-candy diet. I can't quite see these as a candy bar, since they seemed more like a REALLY HEFTY bar cookie to me, but they were pretty face-rocking good.
I omitted the raisins (of course) and cut them into small bar shapes, which I later cut even smaller since these bad boys seemed to expand in the stomach. My only change for next time would be to not use all of the crust/topping, since I thought it was a little too thick in comparison to the fudge layer. But overall these were awesome and they're a definite make-again for me.
P.S. If anyone's interested, here are some of the candy/chocolate trends I noticed:
- Antioxidant/superfruits are still big: goji berries, pomegranates, acai, etc.
- Vegan/raw chocolate and truffles and other "good-for-you" chocolates
- Yuzu and other exotic citrus fruits
- Passionfruit! I'm really excited about this one.
- Fun texture additions like popping candy, chips, etc. I saw panko used several times
- Bacon everything. Vosges should rename their company Bacon R Us. There was even a bacon-maple marshmallow.