Between weddings, family reunions, bachelorette parties, birthdays (is everyone born in the summer??), and baby showers, I usually blink and the summer is gone, which is why I make it a point to get all my bitches together for an annual summer brunch, hosted by moi.
This year’s theme was Rosé on the Roof, because one, I love a good alliteration and two, it gave me an excuse to take advantage of my building’s amenities that we rarely use in the summer due to travel.
Each year, I like to challenge myself to make something I’ve never made before. Which, basically translates to “try and bake something that looks edible.” This year, mini ice cream cone cupcakes just felt right (and easy).
I filled a mini muffin tin with the kid-sized ice cream cones, whipped up the batter, [over] poured them into each individual cone and placed them in the oven, just like you would a regular cupcake except the cone acted as the paper cup. Some of them overflowed, but there were a few that rose just right. I gently adorned each cupcake with icing (while cursing myself for committing to this idea) and topped each cone with a gummy cherry to complete the look of the quintessential summer staple.
In my opinion, a brunch party isn’t complete without bacon. But instead of serving a heap of meat, I wanted to create a dish using bacon – enter BLT Bites. The BLT bites were not only a hit, but the easiest dish I made, thanks to a bag of good ol’ Scoops tortilla chips. I used these babies as the cups that held crumbled crispy bacon, a few diced tomatoes, a sliver of bibb lettuce and a dollop of ranch dressing to each scoop. The chips were sturdy enough to withstand the ingredients and managed to not get soggy after a few hours of sitting out on the table. Bite. Sized. Perfection.
I wanted everyone to walk away not only sufficiently buzzed and full, but with a little party favor too. So, I decided to kill two birds with one stone and use a variety of colorful Emi Jay hair-ties as wine glass tags and functional parting gifts.
As we migrated from my apartment to the roof, we kicked back and let the Rosé continue to flow. I can’t wait until next year’s festivities, where maybe I’ll try to attempt a surprise layer cake or stuffed waffles, I mean I have a whole year to perfect it, right?
- One bag of Tostitos Scoops multigrain tortilla chips
- One pack of bacon
- One pack of cherry tomatoes
- One head of bibb lettuce
- Ranch dressing
- Pre-heat oven to 400 degrees. Line your baking sheet with parchment paper and lay your bacon out, making sure pieces do not overlap
- Lay your chips on a flat serving dish or plate
- Dice your tomatoes into small, bite size pieces
- Shred your bibb lettuce into pieces small enough to fit into each chip
- Place your bacon in the oven and cook for approximately 15 minutes, or until desired crispiness
- Crumbled your bacon into each Scoops chip
- Add a pinch of diced tomatoes and a piece of your bibb lettuce to each chip
- Top off with a dollup of ranch dressing and salt/pepper to taste