Salad dressing is one of those things that people tend to have strong preferences about.
On the side. Tossed with lettuce.
Rich and creamy. Light vinaigrette.
Just a drizzle. Glopped on.
And don't even get me started on you die-hard "Ranch on everything" people!
Though I like a variety of dressings and vinaigrettes, homemade dressings always beat out the competition for me. The benefits of making your own dressings at home are obvious -- you can customize them to your liking and adjust the seasonings, quality of ingredients and even fat content.
I've become a big fan of yogurt-based salad dressings with their tart and creamy flavor. So, when the opportunity popped up to create my own yogurt dressing using Stonyfield Organic, I didn't have to think twice about it. Well, that's not entirely true. Have you ever thought about how many flavor combinations you can create for salad dressing?!
I ended up going with a combo that always works together: Caramelized Onion & Bacon. Instead of dressing a plain salad with this creamy, savory dressing, I drizzled it over arugula... perched on top of a Cheddar, Pear & Pecan Flatbread. Yum.
I left my version of this dressing on the thicker side {which actually makes it a great dip for crudites or pita chips}, but you can thin it out for easier pouring if you prefer, or use regular plain yogurt instead of Greek-style.
Don't stop at just one homemade dressing in your cooking repertoire! Check out these other yogurt-based dressings over on The Cookful, including this sweet and tangy Lemon Poppy Seed Dressing!
Disclosure: I was given coupons and compensation for the ingredients needed to create this recipe. As always, all opinions here are my own. :)
Caramelized Onion & Bacon Dressing
1/2 cup caramelized onion* {I used red onion but you can use whatever you'd like}
1 cup Stonyfield Greek Yogurt {I used the whole milk kind}
2 teaspoons white wine vinegar
2 to 3 slices of crisply cooked bacon, crumbled
1. Combine caramelized onions, yogurt and vinegar in a blender or food processor. Blend until smooth.
2. Stir in crispy bacon. Season to taste. Store in an airtight container in the refrigerator.
For Flatbread:
1 flatbread base, such as lavash, naan bread or store bought crust
1 teaspoon olive oil
1/3 cup sharp white cheddar cheese, such as Cabot
1/2 a pear, thinly sliced
1/4 cup chopped candied pecans {or regular pecans}
1/2 cup arugula leaves
1. Preheat oven to 400 degrees. Place lavash or flatbread crust on a baking pan lined with foil. Drizzle bread with olive oil and brush to coat. Bake for about 5-7 minutes or until the edges begin to brown.
2. Remove from oven and top with cheese, pear slices, and candied pecans. Bake for an additional 10-15 minutes or until the cheese is melted and starting to brown and bubble in spots. {You'll want the pears to cook and soften a bit, too.}
3. Remove from oven and cool slightly before topping with arugula and drizzling with Caramelized Onion & Bacon Dressing.
*To caramelize onions, simply add about a tablespoon of olive oil to a pan, add thinly sliced onion and cook them down over medium-high heat, stirring frequently until the onions are very soft and turn a deep golden color. If they begin to burn to stick to the pan, add a little bit of stock of your choice, water or wine to the pan and continue to cook until the onions are ready and the liquid is completely evaporated.
I had a flat of blueberries delivered to my door last week. That's 12 pints. Almost 10 pounds. Of blueberries.
The longer I blog, the more crazy tales I have of things that are mailed to me. The delivery truck drivers who are assigned to my house probably either think I'm crazy or that the person who lives at my address looks like Jabba the Hutt. Depending on the day, they're probably half right.
The absolute sweethearts at Wish Farms were kind enough to gift a flat of blueberries to each member of the winning team for the #Hashed competition I mentioned in my Food Wine Conference recap earlier this week. They also shipped a flat of blueberries to the winners of the Blueberry Toss contest I entered, so in a way, I'm glad I didn't win or I would have blueberries coming out the wazoo. {As a side note, though I didn't win, they did include my recipe submission on the Wish Farms site, which I thought was pretty cool!}
As you can imagine, we have all been eating LOTS of blueberries around here. Even Farley. And luckily, Cole has become quite fond of blueberries as a snack, so he's been helping out, too.
But we still have about 6 pints left after snacking, smoothie-ing and baking all week, so I knew it was time to come up with another recipe for blueberry consumption. With this weekend being Memorial Day Weekend and all, and so many folks taking to their backyards to grill with family and friends, I thought I'd rework an old recipe that could add a special touch to otherwise ordinary grilling.
Blueberry BBQ Sauce!
Not only is it patriotic to add a touch of blue to your red and white {meats}, but it's also a nice way to sweeten up the day with an unexpected twist that guests will appreciate.
I first posted a version of this recipe 4 years ago {!}, during one of my Tailgate Thursday posts. Back then I used to start by making a strained blueberry syrup, and later adding it to the rest of the ingredients. But that was back when I used to have more time and less children {fury and human} tugging on my apron strings, so I changed things around a bit for this version, and I actually like it better!
My first blueberry bbq sauce attempt back in 2012.
Blueberries and sauteed onion, garlic and dried herbs make an excellent sweet and savory team, while vinegar and hot sauce give that zip and zing that perks up your taste buds. {I used a combination of Raspberry Wine Vinegar and Chardonnay Vinegar this time, and it really enhanced the berry flavor, but if you don't have those, just use regular red wine vinegar and it should still turn out great!} I blended my sauce in the food processor for a smoother consistency, but if you don't mind some blueberry skins and onion pieces, feel free to keep it chunky.
Whether you slather this sauce on ribs, toss it with chicken wings or dab it onto your burger, you'll be happy you tried something new! Have a safe and happy weekend, and don't forget to pause and remember the brave men and women who gave their lives for our country!
Blueberry BBQ Sauce
1 pint blueberries
1 1/4 cups water
3/4 cup sugar
2 strips of lemon zest {just peel with a vegetable peeler avoiding the white pith}
4 tablespoons butter
1 medium onion, minced
2 large garlic cloves, grated
1/2 teaspoon ground sage
1/4 teaspoon dried thyme
1/4 cup red wine vinegar
1 teaspoon hot sauce
1. Combine the blueberries, water, sugar and lemon zest in a medium saucepan and bring to a boil over high heat.
2. Reduce the heat to medium and allow to simmer until reduced by about half, stopping to smash the berries every now and again. {This takes awhile -- about 15-20 minutes. When it's ready the bubbles will be slower and the liquid will be thickened slightly.} Remove from heat and set aside.
3. Meanwhile, in another saucepan or in a medium pot, melt butter over medium-high heat. Add onion and garlic and saute until softened and translucent, about 5-7 minutes.
4. Sprinkle in sage and thyme, and cook for another minute or so. Stir in vinegar, hot sauce, and the blueberry mixture and bring to a bubble, then reduce to a simmer and allow to cook for another 6-8 minutes until the mixture has thickened a bit. Remove from heat and cool slightly.
5. Pour the mixture into a blender or food processor and blend to desired consistency. {Or don't if you want a chunky sauce.} DO NOT blend boiling hot liquids as they can blow the top right off of your blender!
Pour into a jar with a tight fitting lid and refrigerate until ready to use.
Note: Remember that since this sauce has a higher sugar content, it will burn easily if cooked over high heat.
Hi there! I'm finally fully recovered from attending the Food Wine Conference I mentioned a few weeks ago, and that means that 1. My head is swimming, and 2. I have so much to do. Nothing new there.
It was a great weekend, although the conditions going into it were definitely NOT ideal. My late-teether of a son decided to have some real doozies start to break ground, which meant fever, pitifulness and major grumps to deal with. Luckily, my husband tied on his Super Dad cape and came along for the ride, staying with him all weekend in our hotel room and keeping him mostly meltdown-free while I did my blogger thing. {As a side note, The Rosen Shingle Creek is not a terrible place to have to be trapped in a hotel room, should the need arise.}
The view from our room
I'm not going to give you a play-by-play of the entire weekend; that would be impossible since they manage to cram so much information, food and fun into such a short period of time. Here's the highlight reel!
Tell Me Everything You Know!
This year's speakers ran the gamut between renowned chefs {Donatella Arpaia to be exact}, farm owners and vintners, etiquette coaches, Instagram rockstars and hospitality professionals. Every year I think I can't possibly learn something new, but without fail I come to find I'm happily mistaken! The most useful session for me this year was a presentation on creating videos {like those viral ones you see from Tasty.com}, which was given by Denise and Lenny from Chez Us. Not only was I shocked to find out how simple they are to create, but I was also motivated enough to try it out at home right away. I definitely need practice, but not too shabby, right??
I am so thankful for the pros who have acquired a wealth of knowledge and are kind enough to share it with little 'ol me!
Make New Friends, But Keep the Old
I'm a pretty social kinda gal. I like meeting new people and enjoy chatting with strangers. But sometimes, things like conferences and large-scale events are kind of intimidating, even for social butterflies.
In the past, I've attended conferences where I knew a few people, and ones where I didn't know a soul. I can tell you from experience that it makes such a difference to put yourself out there and make friends! Just a friendly "Hello" can open up a whole gateway to conversation, opportunities, and even friendships. Since FWCon isn't a huge conference compared to others, I remembered many of the folks there from the year before, and it was nice to see familiar faces {Shaina, Betsy, Terri, Sondra & so many more!}
I also ran into a blog buddy who I've followed for some time {Katie from Katie's Cucina}, and I felt like we really connected after attending the same conferences over the last few years, having babies that are close in age, collaborating in the past, and, yes, having a few cocktails together! We had so many laughs, and in between talking business, it was nice to feel like I was just hanging out with girlfriends. Katie introduced me to her friend April from Mama Loves Food, and I loved getting to know her and learning about how she does 90 minute {!!!} Facebook Live videos from her kitchen several times a week. {As a side note, April has FIVE small children, so there is NO excuse for me on finding the time to work on my business!} No matter how tempted you might be to keep to yourself or stick with only people you know, I highly suggest putting on your confident pants and getting out there!
Let's Eat {And Drink!}
There's no denying that part of the reason why I love food blogging conferences so much is because of the food. At Food Wine, they go all out and really try to make everything special for their guests. As far as I'm concerned, everything in life should have snack breaks featuring things like a Cabot mac & cheese bar, Duda Farm Fresh Foods produce, and Stoneridge Montmorency Cherries. End of discussion.
The formal lunches and dinners were even more elaborate. From beautiful displays of sushi and small plates made by Rosen's best chefs, to a full-blown Idaho Potato extravaganza to Certified Angus Beef's Denim & Diamonds themed dinner on Saturday night, you could tell that a lot of work was put into making these dining experiences memorable. {As a side note, since I don't eat beef, I got the vegetarian option for Saturday's dinner, and it was lovely!}
We were so fortunate to have CK Mondavi as one of the sponsors this year, so there was no shortage on wine. I even found a few new ones that I really enjoyed!
Work Hard, Play Hard
If you're not into blogging or social media, then this might all sound like a snoozefest to you... but I can assure you that there is as much time set aside for fun as there is for business. Between contests and giveaways, silly photo opps and cocktail receptions, there are good times-a-plenty!
Giant wine glasses, massages, playing with your food & porch-sittin'. Yup, plenty of fun.
Remember last year I played The Price is Right and won all the things? Well, it happened again! {Clearly, I've got some fabulous FWCon mojo!} This year, there was a Chopped-style cooking competition sponsored by Wish Farms called "#Hashed." Several teams competed against one another to create a dish using only the ingredients provided by our sponsors, and wouldn't you know it, my team WON! {Thanks, Terri, for literally taking the heat for our bunch in the kitchen!} We got so many gifts from the sponsors, and a free ride for next year's FWCon! WOOHOO!
#Hashed finished products ready to be judged!
I also won 3rd place in a Florida Dairy Farmers recipe contest with my Pimento Cheese Stuffed Cornbread, so I was gifted a great basket of FL Milk goodies, $100, and reimbursement for my conference ticket. Score!
This Time Around
This year, I applied to become a brand ambassador and was paired withDuda Farm Fresh Foods. {Ambassadors receive a discounted ticket to the conference and provide social media coverage for the brand throughout the conference. I hope you saw the pics & Tweets I posted of their super-fun & tasty displays throughout the weekend!} In years past, I wouldn't have had the confidence to sign up for something like an ambassadorship {because it sounded official and scary}, and would have been worried that I wouldn't do a good job. But I did it, and I'm so happy that I did.
Sunday Brunch sponsored by Duda!
Though I've attended a lot of conferences, something was different about this one: Me. I think I was at ease and ready to receive the information that was provided so that I can work on taking my blog to the next level. If you know me, you know that's a big step for me. {I'm constantly downplaying, sidestepping, and back burner-ing anything related to the blog. NO MORE!} Some big changes are coming for this space, and I can truly say that making time to attend conferences like FWCon has helped me get to the point where I am now.
So, 6 conferences later, this "ain't my first rodeo" anymore. Even though conferences tend to have many of the same elements {speakers, food, sponsors, networking, etc., etc.}, I always come away from each one with a fresh perspective and a unique vibe.
I left this year's FWCon feeling, above all, grateful. Grateful that I've finally reached a point in this wide world of blogging where I have made friends that I look forward to seeing. Grateful that I get to do this crazy thing that actually earns money to help support my family. Grateful that I have overcome some {not all!} of the fears and doubts that I had when I turned this blog into a business. Grateful that other brands and businesses are FINALLY starting to see the value of what we do, and that our efforts often translate to actions that in essence make products and advertising better for you as a consumer.
Food bloggers, I highly recommend this conference, especially if it's your first! I plan on returning for their big 5 year celebration in 2017!
Whew! That was longer than I thought it would be... I think I need some R&R, but maybe I'll just settle for some DIY spa time. The yogurt mask we made on Friday night with Florida Dairy Farmers is perfect for an at-home beauty break. You should try it, too!
Lemon, Honey & Cinnamon Yogurt Mask From Health.com
1/2 cup whole milk Greek yogurt
1 tablespoon lemon
1 tablespoon honey
Dash of cinnamon
1. Combine all ingredients in a bowl. Mix until well incorporated.
2. Spoon into a small jar with a tight-fitting lid.
3. Use immediately by slathering on face, then wiping it off with a warm wash cloth after 15 minutes. Store the remainder of the mask in the refrigerator for up to 3 days.
*Note: I actually ate this mixture with fresh berries, and it was delicious! May sound strange, but it's good for your outsides and insides! ;) Disclosure: Though I was given a discounted ticket for my participation as a brand ambassador, the opinions shared here are all my own.
The idea of women gathering for tea and fellowship is nothing new; ladies have been enjoying each other's company over tea since the days of iron kettles and quilting bees! In today's modern world, "tea time" doesn't have to mean porcelain teacups and pinkies up, just like crafting goes far beyond crochet and needlepoint.
I recently hosted a girls' get together where I gave the "tea party" concept an updated spin, and invited guests to get "crafTEA" while enjoying Lipton's new line of refreshingly bold herbal varieties. {And some snacks, of course!}
With spring in full swing and the temps rising daily, Lipton's fruity flavors like Lemon Ginger, Peach Mango, Berry Hibiscus and Apple Cinnamon make amazing iced beverage options for parties. I didn't want to make my guests decide between the mouthwatering varieties, so I brewed all four flavors and created an Iced Tea Bar!
In sticking with Lipton's unique medleys, I crafted a menu featuring similar flavor notes:
Menu:
Lipton Tea Bar
featuring Lemon Ginger, Peach Mango, Berry Hibiscus and Apple Cinnamon
Since I had several guests attending, I created tea concentrates by brewing the tea extra-strong {double the amount of tea bags per cup of water}, and setting out a large beverage dispenser filled with water so that guests could adjust the strength of their iced tea to their liking. This is a great way to make tea for a crowd so that you don't have to worry about having gallons of it on hand -- just remind guests to dilute their tea!
Small bowls of apples, lemons, berries and peaches not only gave a hint about the flavor of the tea, but also served as a nice garnish for each glass. I also froze large ice cubes using a special tray a few days before and filled each one with a slice of fruit for a festive look.
To give this party a no-stress, casual vibe {and give myself a break!}, I opted for cute paper plates, plastic flatwear and paper napkins so that cleanup would be a breeze. I wanted to expend my energy on crafting, not on washing dishes! Colorful wrapping paper served as table runners, adding extra decor to the table for just pennies.
I set up a cozy work station on my coffee table {my favorite place to craft when my toddler and dog aren't trying to wreak havoc on whatever I'm making}, marking a place setting for each guest with a small basket of everything they would need for our craft project: Tile coasters. To keep the work space mess-free, I taped down a large sheet of kraft paper and added a flourish with the same wrapping paper I used on the buffet table.
Each basket contained 4 tiles {right from the home improvement store}, a pair of scissors, a small bottle of decoupage glue/sealer, a sheet of small felt pads, a wide paint brush and, of course, extra Lipton tea bags wrapped up for them to take home as a party favor! In the center of the table, I set out a variety of sheets of decorative scrapbook paper that would be used as the design on the coasters.
I've hosted other craft parties before and I have to tell you, having individual supply baskets for each guest is the way to go!There was no waiting on scissors or pausing while someone else used the glue, keeping the creativity flowing. Plus, the baskets were SO cute and very inexpensive since most of the items came from the dollar store. An all around win!
The girls absolutely loved getting to choose their tea flavors {several went back to try the others once they got a taste!} and add fruit or a splash of somethin' somethin' to their iced tea for a total custom tea-drinking experience. And the snacks? Finger foods made the perfect accompaniment for cold iced tea and a laid back atmosphere.
Anyone else see some bubbles in that iced tea?? ;)
We may have not been able to use our coasters right away since they had to dry completely, but I just know each guest will pull them out proudly next time they need a place to set an ice cold glass of Lipton this summer!
To make tile coasters: 1. Cut decorative paper to fit the tile. 2. Coat the tile with a thick coat of decoupage glue.
3. Carefully stick the paper to the tile, smoothing to get any air bubbles out. 4. Apply a thick coat of decoupage glue to seal. Allow to dry competely. 5. Stick anti-scuff pads on the bottom of the tile in all 4 corners. DONE!
Want to host your own Lipton Iced Tea Party? Here's a coupon for $0.75 off any one Lipton Black, Green or Herbal 20 count tea! Cheers to that!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
I've got no time for chit-chat today {unless you're gonna tell me you just made me a fresh margarita, then we can talk}, but I wanted to make sure to squeeze in some festive "Cinco" action for you. So let's get right to it: On days like today your mind might say,"Vegetables." while your stomach yells, "CHIPS & GUAC!" But there's no need to choose one over the other when you make these Fiesta Zucchini Bites!
My amigos at Que Pasa Foods hooked me up with a giant box-o-goodness last week, and I've now probably eaten my weight in organic, stone-ground, whole grain tortilla chips. But you know how I hate to waste food, even when we're talking crumbs {which unfortunately there were a lot of thanks to less-than-gentle handling during shipping, I'm sure!}. So...
Fiesta Zucchini Bites it is!
These veggie bites are such a fun way to use up those bits at the end of a bag, and a very good excuse to celebrate Cinco-style any night of the week. Crushed blue, red, and yellow tortilla chips create a crunch exterior for tender zucchini. Just a bit of hot sauce and Mexican-style seasoning adds zesty flair to these baked bites.
Serve with a side of salsa or creamy avocado dip for a snack or side that'll make you want to bust out your sombrero!
Fiesta Zucchini Bites
2 eggs, beaten
1/2 teaspoon your favorite hot sauce
1/3 cup flour
1 teaspoon Mexican seasoning blend or taco seasoning {I used salt-free since the tortillas are salted}
1 1/2 cups crushed tortilla chips, such as Que Pasa Tortilla Chips
2 large zucchini, cut into 1/2 inch thick rounds
1. Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
2. Set up your dredging station: Place flour in one bowl. Whisk eggs and hot sauce together in a second bowl. Toss seasoning mixed with crushed tortilla chips in a third bowl.
3. Toss zucchini rounds into flour to coat, then place in bowl with egg mixture and turn to cover each piece in egg completely. Finally, place in bowl with tortilla chips and seasoning and toss until coated, pressing lightly to adhere the chips to the wet zucchini pieces.
4. Remove carefully {I used a fork} and place on lined baking sheet, leaving about a 1/2 inch between each piece.
5. Bake for about 20 minutes or until the zucchini is fork-tender and the outside is crisp.
I am constantly juggling the daily tasks of growing a business and staying home with my growing boy. I love both, but it takes a lot of time, energy and patience to dedicate time to each every single day. I spend Cole's nap times working and his awake times playing, and I'm always looking for fun yet educational activities to do with my little guy. So, the ideal scenario is when my two worlds collide and I can gather inspiration for the blog while keeping Cole entertained.
It's rare to find opportunities that mesh well with both "jobs" {Cole isn't into extended dining experiences just yet!}, but every once in a while I discover events and adventures that lend themselves to the two perfectly.
A few weeks ago, I asked a girlfriend if she and her son would want to join us on a trip out to Swank Specialty Produce to try our hand at strawberry picking before the season came to a close. They were as excited about the prospect of fresh picked berries as we were, so we made a plan to meet bright and early "on the farm."
Except, if you know me, you know that my sense of direction is nothing to be envied. I rely HEAVILY on Google Maps, and I don't know what I did before GPS tracking came along. {Yes I do. I got lost a lot.} Armed with my phone and a robotic-sounding co-pilot leading the way, I figured I had nothing to worry about as the overview seemed pretty clear cut.
Down the back roads of Loxahatchee we drove, Cole and I, filled with enthusiasm and anticipation. We took our lefts and rights on streets like "Avocado" and "Persimmon", and it seemed to me we were on the right track to pick some produce.
When we got to the dirt roads with unclear signage, I let my phone do the navigating and listened carefully to her orders as she told me to veer right into an unmarked entrance. I drove in and found myself at what seemed more like an RV camping spot than a farm of any kind, so I pulled over to try to get my bearings and figure out where the GPS had lead me.
As I scanned the area from the driver's seat, I finally caught a glimpse of a cheerful looking sign that cleared up any confusion as to what I had wandered into: A Naturist Resort.
Since my mind was still fixated on strawberries, the word "naturist" didn't ring a bell until I noticed a smaller, more cautionary-looking sign stating that there was nudity on the property. Ah, yes... it all came together for me then. Naturist = Nudist. My trusted Google navigator had lead me to a NUDIST COLONY. My suspicions were confirmed seconds later, when I spied a nice looking older gentleman retrieving his mail wearing nothing but a t-shirt and a smile.
Now, I'm no prude, but I sat there stunned for a second before I burst into laughter. Cole, all the while, was observing his mother's manic behavior from the carseat, and probably wondering what in the world got into me. This will be a story to share in the future, for sure.
Anyway, we did eventually find our way to Swank which was just one dirt road entrance away, and I'm happy to report that strawberry picking was a success with both boys. {And that everyone at Swank was fully clothed.}
Gone pickin'. {Always attempting that perfect Instagram shot.} Photos of me & the boys courtesy of Erica Dunhill.
We came home with a heaping pint of hand-picked strawberries, but we also found out that they sell jam and other produce as well. Though I didn't pick any up this time around, I hope to on our next visit. In the meantime, I was inspired to use up a jar of jam from Parksdale Farms that I've had for a while in these ridiculously easy Strawberry-Hazelnut Jam Bars.
I love that the base and the crumble topping for these bars are made from the same mixture, meaning less work. A layer of sweet and gooey jam {really, any flavor will do} is sandwiched in the center of the bars, covered with a crisp oatmeal and hazelnut topping and then drizzled with chocolate hazelnut spread.
The result is truly irresistible.... and that's the naked truth!
1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 {12 tablespoons} sticks butter, melted
1/2 cup toasted hazelnuts, roughly chopped
1 1/4 cups strawberry jam or preserves
2 tablespoons chocolate hazelnut spread
1. Preheat the oven to 350 degrees. Line a 9x9 inch pan with foil, overlapping on all sides. Set aside.
2. In a large bowl, combine flour, 3/4 cup rolled oats, brown sugar, baking powder and salt and mix to combine. Pour melted butter into dry mixture in a thin stream, mixing it into the dry ingredients until it has the look of wet sand.
3. Scoop out about half of the mixture and place it in the prepared baking pan. Press down with your fingers to pack it down into a sturdy base.
4. To the remaining mixture, add the rest of the oats and the hazelnuts, mixing to combine. Set aside.
5. Spread strawberry jam over the bottom layer in the pan, making sure to cover entirely.
6. Grab the remaining mixture by the handful, squishing it together to create a pebbly crumble and sprinkle it over the top of the jam. Cover completely.
7. Bake for about 40 minutes until the topping is lightly browned and the jam is bubbly. Remove from oven and allow to cool completely.
8. Place the chocolate hazelnut spread into a zip-top bag and snip one corner. Drizzle the crumble top with the spread. {You can also warm it up a bit to loosen it and just drizzle with a spoon for a more rustic look.} Cut into bars and enjoy!
