Good day to you all! It's Thanksgiving week....woo hoo! I am so thankful for my wonderful friends! As you know I was feeling very anxious and nervous about hosting turkey day and over the week I've received such great insight and morsels of wisdom from my friends. My beautiful gal pal, Julie, has been so encouraging and helpful. Check out her blog for some great tips for the big day! This is her ELEVENTH year of hosting Thanksgiving so she has it down to an art, literally, her prep work and everything she cooks is a work of art! So thanks to her and many other friends I feel ready to take on the task of hostess! My menu is set and ready to go and my turkey bird is in the fridge. I will keep you posted as things progress :)

How are your plans going? Anyone find a recipe they would like to share? 

Okay, so this little sweet treat is nothing fancy at all but it is so yummy and easy! I think anything smothered in rich, dark chocalate is a winner! Don't you?

Okay, gotta keep things short today! Lots of prep to do and errands to run! I hope you had a great weekend!

How are your plans going? Anyone find a recipe they would like to share? 

Okay, so this little sweet treat is nothing fancy at all but it is so yummy and easy! I think anything smothered in rich, dark chocalate is a winner! Don't you?

Okay, gotta keep things short today! Lots of prep to do and errands to run! I hope you had a great weekend!

Gingersnap & Hazelnut Bark

This dish is so easy! Buy a bag of gingersnaps, break them in half and lay them on parchment paper. Melt a few bars (or a bag of chips) of fine, dark chocolate (I like Green&Black) in a double broiler, or in a bowl resting in a sauce pan with few inches of water in it. If you do it this way make sure the water in the pan isn't touching the bowl. 

While the choclate is doin its thing, chop the hazelnuts (I gave them a whirl in my food processor). When the chocolate is ready carefully pour it over the gingersnap pieces and quickly sprinkle nuts on top. Place in the fridge for at least an hour and VOILA, you have yourself a tasty treat.

Go on, make these, it's just too easy!