high-bar baking

I was nervous no one would eat it, but I needn’t have been. I just shouted very loudly at everyone who walked through my door: “I’ve already taken pictures, feel free to eat!” and let the evening take its course.

The pictures were crucial, even for my social-media-less self. Even if my circle was smaller and text message based, I still had to show off to somebody. If a dessert charcuterie fell in the woods without any photographical bragging, it definitely didn’t happen! 

That’s what I made for my last pizza night. On top of a cake, of course, because I’m clinically insane. I saw the idea on my new obsession, Christina Lane’s site Dessert for Two. I’ve never been super interested in the construction of real charcuterie boards, but dessert? Sign me up for the next war! 

I made her Brownie Batter Dip and her Cookie Dough Dip for the board, both of which are wonderful. Then I threw plenty of salty dippers at the party, plus some strawberries and some sliced-up apples. Some Ferrero Rochers rounded off the ensemble, and I’m even acclimating enough to my new life that I (almost) don’t panic every time I see them touching my food. 

I had backups of chips and pretzels and crackers already out in bowls, which I recommend. I also recommend being a more attentive host than me and actually refilling said bowls when they become empty, but hey. I was just so excited that people were actually eating my little creation! It was demolished by the end of the night, and that’s the dream. 

Who doesn’t love a cute little dinner pregame sweet snick snack?

Only monsters, you say? Yes, that’s correct.