Sweet and Salty Heaven

These chocolate dipped potato chips should be awarded for the easiest, most delicious dessert of all time. Although I usually gravitate towards baking, it's hard to pass up a simple snack that tastes like it's been baking for hours.

Lovin' From the Oven suggests picking Kettle Chip potatoes of different flavors and I couldn't agree more. Why settle with classic salt when you can buy BBQ, Salt and Vinegar and mix them with chocolatey goodness?

And the best part? There are only three simple steps to make these bad boys.
1) Melt some chocolate—go crazy! Make it dark, milk, or even white. You can't go wrong.
2) Dip your potato chips in.
3) Sprinkle on some crushed walnuts, maybe some pistachios, coconut...the list is endless. And then let dry on wax paper.

 

photo source: Lovin' From The Oven

With summer practically here, this is the perfect, quick treat for BBQ's, picnics, or warm summer nights outside on the deck.

Here's to the warm and fuzzys we get from the perfect combinations.

Friday Findings: Style Has Come A' Knockin

No need to knock on wood for some stylish protection this summer; when it comes to Silvana Apparel sunglasses, we've got you covered.

The wood inspired legs of these hot shades are a fun approach on the typical modern sunglasses. They come in so many fresh, new colors as well, ranging from dark emerald to cartoon-like black, outlined frames. They're also offered in different styles including the ever-sexy aviator.

photo source: Moderne Press

With summer quickly approaching, what better way to protect your shining stunners (my code for your beautiful eyes!) than with quaint sunglasses that have extreme personality. The perfect combination for that amazing personality of yours ;).

Friday Findings: Oscar Wilde the Great

My boy Oscar Wilde has done it again. His way with words amazes me and yet he's so straightforward, so obvious. He says exactly what we all feel, but can't find words for. And this quote is proof that it was a talent that was innate, not learned.

photo source: Pinterest

Happy Friday, friends. Have a warm, care-free weekend with lots of sunshine (you hear that, San Francisco?) and loving company. And remember, you're anything but ordinary.

Rhubarb Crumble

When I was a little girl, my grandma would always pick rhubarb from her garden and make us strawberry rhubarb. Little did I know that I would fall deeply in love with this quaint little dish and how many memories it would bring back with one, single bite—14 years later.

With Spring slowly emerging and warm weather near by, strawberry rhubarb has been on my mind for a couple weeks now. But oh the possibilities! Rhubarb by itself? In tart form? And then I came upon this gem.  Uh huh. Rhubarb Crumble it is.

photo source: The Food Network

Ingredients:
Crumble:
1 cup flour
1/3 cup oats
3/4 cup sugar
Pinch of salt
6 tablespoons of melted butter
1/2 cup chopped hazelnuts

Rhubarb:
2 pounds chopped rhubarb
1/3 cup sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt


Directions:

Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

Feel free to swap in almonds instead of hazelnuts or use a different fruit. Bon appetit!