These simple ingredients make for one hell of a sweet and salty dessert. Inspired by Paulie Gee's dessert the other night, I attempted to make a similar sweety at home tonight. It was the kid's movie night, so i had a little left over popcorn on hand. And we also made too much bacon (yes, its possible) for breakfast, so i had a spare slice already cooked in the fridge. I minced the bacon, and picked only the smallest popcorn bits from the bowl, salted of course. Mixed together, i had this:   I heated up some delicious argentinian caramel sauce, and then set to work:  Mixed a scant tablespoon of warmed caramel with the popcorn and bacon mixture to arise at this:  Which by the way needs to be its own dessert. Little golfball-sized bacon caramal popcorn balls. OMG. But that's for another day... tonight i was on a sundae mission. So i simply poured a little more caramel on a couple scoops of vanilla icr cream, and sprinked the bacon caramel popcorn mix on top: 

I swear there is ice cream in that bowl. And I also swear this is perhaps the best dessert ever created. Well, my wife's Bluebery pie might actually win that contest, but for a guy that's more of a cue cook, this was one damn fine after-dinner treat. I'd make it immediately if I were you. 

My first from-scratch cake of any kind... And they were really quite good. We didn't do a lot to celebrate Lori's birthday this year, but I think these cupcakes were a hit. Found them on this blog (watch out for the music!), though the cake is from Cooks Illustrated's “American Classics 2009”, and the frosting from Martha Stewart's Cupcakes. Really good combination. If you're in need of chocolate cupcakes and buttercream frosting, you won't be disappointed with these.