In light of my last post, I thought I’d pop this in as a sort of homage to organization and flexibility.
I have a love/hate relationship with Bake Sales. I resent that they are forced on us already overburdened moms and dads. I resent that they they are not in the least bit “voluntary”. I resent the endless intrusion on family time that they are, in the interest of making money.
And I hate all the rules. Nothing junky, gluten free, whole grain, sugar free. Then don’t have bake sales, and if your kid can’t eat something, don’t tell me not to make it, tell them they can’t have it.
It just brings out the bomb thrower in me.
But I love to bake. I love to cook, but maybe baking just a little bit more. It has been hard to almost give it up.
Baking one thing or another, got me throughout the depression of not working for long periods, waiting to get the next film. I taught myself to make real French bread, keeping a “mother” in my fridge. I taught myself how to make truly insane cakes.
But I don’t have time for that now. I regularly make a loaf of Irish Soda bread, because it is so easy, and reminds me of my mother, who made at least one a week.
Anyway, I returned home to face the mother of all Bake Sales looming up in front of me. The GIANT Bake Sale for the winter Faire at LM’s school. The one that half of Los Angeles County comes to.
I knew I was not up for baking. Not while rehabing the entire property and designing S2.
Not sure where I saw the “recipe”, probably on Pinterest. But it looked fabulous. it also appealed to me because it flew into all those healthy bake sale rules. Now, don’t get me wrong, I have a zillion healthy cook books, and I make a lot of whole grain goods. I am a very healthy cook, and our family eats really well. Organic, balanced, local, blah, blah, blah. We have chickens sand grow vegetables, so that they will understand where food comes from. I am one of those anti- industrial food people.
But a bake sale??? That is off limits to the Health Police. Or at least I think it should be. There is a time and a place for food not to be healthy. Christmas, Valentines Day, Easter, HALLOWEEN (do NOT hand out bottles of water!!!!), and Birthdays. No rules, all bets are off.
Thus I take a special delight in sending homemade versions of junk food to the weekly (yes, weekly) bake sale.
I make homemade oreos, twix bars, pop tarts, and anything else I can find. the HP can’t call me out because it is homemade and organic, and the kids LOVE IT. Homemade graham crackers dipped in chocolate are what has made legendary among children and men, but they are time consuming and I only make them at Christmas.
Anyway, enter the Chocolate Dipped Potato chip.
Sent 50 bags of those suckers out of here this morning, and it only took two hours to make, without turning on the oven. Genius. Reputation intact, and sanity in place, more or less.
You have to use a rigged chip. the chocolate stays on better. Melt the chocolate. I have a chocolate tempering machine, in order to deal with hundreds of those chocolate covered graham crackers, and tons of peppermint and nut bark every year, but there are many melting methods easily found on the internet.
Dip as many as you need in the melted chocolate. Use milk, white or dark, whatever you like. I bagged them up in small brown wax paper bags and tied them up with twine. (Buy a spool, it serves an endless number of functions, and apparently never runs out). I packed all the bags in a big zip lock, sucked out as much air as possible and sent them off.
Oh, and while I was at it, I dunked whole wheat pretzels, and clusters of dried fruit and nuts, just so the children of the HP would have something too.