Mmm.... bacon, eggs, and toast!   

Or not.

Toast:
Pound cake, sliced and toasted.  Then buttered.

Eggs:
The white:  I used some quick frosting  (1 cup powdered sugar, 2 tbsp. melted coconut oil, a bit of vanilla, and enough milk-- any kind-- to let it softly hold its shape.)  Other options include nearly-melted commercial vanilla frosting, stirred sour cream, stirred vanilla yogurt, or stirred Greek yogurt.
The center is a dried apricot, plumped in hot water for about 20 minutes, then blotted dry and shaped by hand to look more round.  I stuck a whole almond inside to make the 'yolk' stand up better.
To make the 'yolk' look more wet, I brushed it with a little bit of corn syrup.

Bacon:
Today I found some natural fruit rolls that I'd not seen before.  I bought some, and found that rather than being the smooth, flat rollup I expected, it was full of different thicknesses in the stripes the machine put down.  This enabled it to pull off in strips to eat.  And it resembled bacon!  One roll yields about four  1 1/4" wide strips, which I cut using a pizza cutter.   Make them ripple a bit when you put them down.

The Utah State Fair is going on this week and next.  Every year, in addition to displays and exhibitions, they hold Bake Off contests.  It's been a few years since I went, but it's something my family and I enjoy participating in.

The competition on Thursday was the "Governor Herbert's Favorite Pie" Bake Off.  He and his wife were taste-testers of all the pies, but there were three pastry shop owners/chefs brought in as the judges.  Long story short, this is the pie I brought.  They liked it (it earned second place), and nobody could believe what the 'secret ingredient' was!  Two whole avocados.  Sounds like an April Fools' Day food, doesn't it?

When made in a plain chocolate pie, the avocado can be detected only as a faint fruity taste.  I took advantage of that by using orange juice and zest in the pie.  I've made several flavor variations on this pie, but the chocolate-orange is my favorite.  Well, the favorite chocolate version, anyway.  I really, really like the Lime Silk Pie.

This filling is free of gluten, eggs, dairy, refined sugar, and nuts!  If that matters to you, just be sure that the crust and toppings you use are, as well.

The pie also freezes well.  The texture softens slightly after being thawed, but not by much.   To thaw one piece, let sit at room temperature 20-30 minutes.  To thaw the whole pie, let it sit 45-60 minutes instead.
If you cut the amount of orange juice or water in half and just pour it in a pan, you get fudge instead.

Chocolate Truffle Pie

Juice and finely shredded zest from one large orange or two smaller ones 
½ cup honey
 ½ cup coconut oil
½ cup unsweetened cocoa powder
2 ripe avocados, about 5 oz. apiece
1 ½ tsp. vanilla
1/8 tsp. salt

One 8” pie crust
Fudge sauce
Whipped cream

Measure orange juice; add a little water or more juice to equal ½ cup.  Put the orange juice, zest (should be about 1 Tbsp), honey, coconut oil, cocoa, avocados, vanilla, and salt in a blender or food processor.  Run on high for 1-2 minutes, until smooth.  Pour into prepared crust.  Cover and refrigerate 2-3 hours until set.   Let stand at room temperature 30-60 minutes before serving for a softer texture. 

Serve with a drizzle of fudge sauce and some whipped cream.

So much fun I wanted to share it...

On a previous April Fools' Day we had a main dish that looked like dessert- this "carrot cake" is really meatloaf and mashed potatoes.....    

And a dessert that looked like a main dish.

So here was the whole meal. 

The actual cake, the spaghetti and meatballs, was made using the Sauerkraut Cake recipe.

Ta-da! 
The original idea came from someone's two-person 'cake', made using two giant hamburger patties-- each about a half pound-- as the cake layers, frosted the same as below.

To make this one, started with about 1 to 1 1/2 lbs of burger and make it into meatloaf, pat it into a 7" circle with vertical sides, and bake it in an 8x8 square baking dish.  When it is done, toast about 1/2 cup bread crumbs in the still-hot oven (I used panko because that's what was in the cupboard); about five minutes is all it will take.  After the mealoaf has rested about ten minutes to firm up, cover it using about 3 cups of mashed potatoes.  (I made them using potato flakes.)  To pipe the carrots, soften about 2 oz. of plain cream cheese; tint half orange, and half green.  Put each color in a ziptop baggie and snip a small corner off; squeeze a carrot shape first, then make 2-4 small green lines for each carrot top.  I used a pastry tip for the swirl on top (filled JUST the decorating tip with potatoes, and shoved my clean thumb into it); you can skip that part, use a bag and tip, or snip an 'M' shape in the corner of a ziptop baggie to pipe out of. 
To coat the sides, press a handful of crumbs against the side, repeat all the way around.   Serve warm, and refrigerate any leftovers, of course!

To make the 'spaghetti casserole', start by baking any cake in a square or rectangular pan.  My family's big enough we used a 9x13 pan.  After it's cool, frost with a rather thin layer of frosting.  Put a cup of frosting in a pastry bag fitted with a round tip (# 3) OR in a heavy-duty ziptop bag, one lower corner reinforced with tape, then snip off a tiny corner.   Squeeze frosting out, letting it randomly pile up a bit on itself to form the 'spaghetti'.  Unwrapped Ferrero Rocher make splendid meatballs, and strawberry jam makes for good 'spaghetti sauce'.   Grate a little white chocolate over the top for the 'parmesan' look.