Oh yes I did! (Dark Chocolate BACON Cupcakes)

My awesomeness is just getting awesomer! Last week Ally and I had a Chocolate Bacon Party. Oh my heavens, best thing EVER! SO MUCH FUN!!! Everything was Chocolaty and Bacony. I think the best part was these awesome cupcakes and the bacon drizzled with white and dark chocolate. I have another recipe for a different type of chocolate bacon cupcakes, but I want to make them first before I post it.

Ingredients:


12 slices bacon

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

2 teaspoons baking soda

1 teaspoon baking powder 1/2 teaspoon sea salt

2 eggs

1 cup cold, strong, brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tablespoon unsweetened cocoa

powder, for dusting



Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting* and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder

*I just used the basic butter, sugar, coco powder, vanilla and milk frosting. Super easy. It's in the Betty Crocker Cookbook

I can do the pretzel, can you?

Ingredients

•1 1/2 cups warm (110 to 115 degrees F) water

•1 tablespoon sugar

•2 teaspoons kosher salt

•1 package active dry yeast

•22 ounces all-purpose flour, approximately 4 1/2 cups

•2 ounces unsalted butter, melted

•Vegetable oil, for pan

•10 cups water

•1/4 cup baking soda

•1 large egg yolk beaten with 1 tablespoon water

•Pretzel salt or Kosher Salt (I used Kosher)


Directions

1.Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using a spatula, mix until well combined.

2.Continue kneading for about 10 minutes, or until dough is smooth and elastic. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

3.Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

4.Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

5.In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

6.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

7.Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Chocolate Covered Caramel Popcorn

Since I have nothing else to do while trying to go into labor, I came up with this deliciousness! Chocolate covered Caramel Popcorn!! I am awesome. Your welcome.



Caramel Corn

* This recipe has to have real popped popcorn (by stove or air popper) you CAN'T use microwave... it won't work.

12 cups popped popcorn (2/3 cup kernels)
1/2 cup butter
1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 cups mixed deluxe nuts

(if you don't want to use nuts, pop 15 cups of popcorn)

Pop popcorn until you have 12 cups, put in really large bowl, add nuts and mix.

In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.

Remove from heat.

Stir in the baking soda.

Pour over the popped popcorn and stir till well coated.

Put on large ungreased cookie sheet or two....

Bake at 200°F for 1 hour stirring every 15 minutes.

Remove from oven and start making chocolate!

Chocolate Stuff

I make each pkg separately. 1 for each pan...

2 pkg milk chocolate chips
2 tsp shortening (1 tsp for each pkg)

In a microwave safe bowl, place 1 pkg chocolate chips with 1 tsp of shortening.

Microwave about 2 minutes, until chocolate is shiny

Remove and stir until melted.

Quickly stir on to caramel popcorn.

Cool completely, before eating

Enjoy the goodness...

No Bake Cookies

My all time favorite cookies...

2 cups sugar

1/2 cup milk

1/4 butter

1/3 cup cocoa

3 cups oats

1/2 cup flaked or shredded coconut - opt

1/2 cup peanut butter

1 tsp vanilla

Combine sugar, milk, butter and cocoa in a large pot. Bring to a boil - cook for about 1 minute.

Remove from heat, mix with the rest of the ingredients. Drop mixture with large spoon on to wax paper. Let it cool and harden. EAT!!!

Cheesecake Chimichangas

I've been experimenting with desserts lately and I found this! It is wonderful! But not to light on the calories....

Ingredients

10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) apple pie filling, drained very well
1/2 cup almond toffee pieces
Cinnamon sugar
1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well
vanilla ice cream
caramel topping

Directions

1. Beat cream cheese until fluffy; add sugar and eggs, then beat again.
2. Add vanilla extract and mix well.
3. Fold toffee bits and apple pieces into cheese mixture.
4. On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
5. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
6. When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
7. In deep fryer heat vegetable oil.
8. When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
9. Remove from oil.
10. Preheat oven to 350 degrees.
11. Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
12. Remove from oven and liberally sprinkle with cinnamon sugar mixture.
13. Serve cheesecake slightly warm with a scoop of ice cream and carmel topping drizzled on top.

Sweet Potato Pancakes

I made these over the weekend (sorry no picture), everyone loved them!

1 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp pumpkin-pie spice
1/4 tsp salt
1 cup milk
1/4 cup packed dark brown sugar
1 Tbsp vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

1. Combine the flour, baking powder, pumpkin-pie spice and salt in a large bowl. Combine the milk, brown sugar, veg oil, vanilla and eggs; add to flour mixture, stirring until smooth. Stir in sweet potatoes.
2. Spoon about 1/4 cup batter per pancake onto a hot griddle or skillet. Flip when covered with bubbles.

You could also add 2 Tbsp of toasted chopped pecans to the batter.

Vanilla-Maple Syrup
(Be sure to use PURE MAPLE SYRUP, NOT pancake syrup with imitation maple flavor, it won't work if you do!)

1 1/2 cups maple syrup
1 (3in) piece vanilla bean, spilt lengthwise or 1/4 tsp vanilla extract

1. Pour the maple syrup into a med saucepan. Scrape seeds from vanilla bean; add seeds and bean to syrup. Bring to a simmer over med heat, and cook 5 minutes. Remove from heat; discard bean.

Lemonade Cupcakes

These are super easy to make and really tasty!

Ingredients

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
1 (12 ounce) can whipped cream cheese frosting

Directions

1. Preheat oven to 350.
2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use. (I mixed the reserved tablespoons in with the frosting.)
3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4. Beat with mixer until well blended.
5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
6. Bake at 350 for 20 minutes or until cooked through.
7. Cool completely before frosting.

Southwestern Eggrolls!! So Good!!!!

Since it is a complete pain in the butt to take my kids to a resturant, I've brought the resturant to us. I found out how to make Chili's Southwestern Eggrolls. They are awesome! This recipe serves 5, but I kinda tripled it, still really easy to do.


Eggroll

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
flour tortillas

Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk ( I didn't have that so I just used Buttermilk Ranch Dressing)
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

Preheat barbecue grill.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth (about two spoonfuls) of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. ( I didn't leave them in for that long, just keep an eye on them so they don't burn)
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.

It's Bread Day!!!

I love making home-made bread (I know, I am such a dork), so today is Bread Day! Today's Bread:

The Baguette

One key for success of not destroying this bread, is not adding too much flour to the Dough. Also, right before you put it in the oven, throw 1/4 cup water onto the oven floor (make sure you avoid the heating element!). This creates steam and gives the bread a crispy crust! With this recipe, you really need to follow all of the directions and ingredients.

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100* to 110*)
• 3 cups all-purpose flour, divided
• 1 Tbsp kosher or sea salt
• 2 tsp yellow cornmeal
• 1/4 cup water

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cup; level. Stir 2 1/2 cups flour and salt into mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl. Cover and let rise in a warm place (85*), free from drafts, 45 minutes of until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 16in long rope on a floured surface. Place rope on a large baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes or until doubled in size. Uncover dough. Cut 3 slits on top of loaf to allow steam.
3. Preheat oven to 450*
4. Throw 1/4 cup water on over floor, (not on heating element) Place in oven and quickly close oven door. Bake at 450* for 20 minutes or until loaf is a golden brown. Remove and cool on rack.
5. Eat and enjoy!

Mango Chicken Curry

I love curry dishes! I made this last night, it was wonderful! It reminded me of my mom, she always cooked like this... Now this recipe is a little spicy and if you don't like curry, it's not for you! Brian hates it.

Ingredients

• 3 Tbsp (or more) of vegetable oil
• 1 large onion
• 1/2 red bell pepper (I used a whole one)
• 2 garlic cloves (I used 4)
• 2 Tbsp FRESH minced ginger
• 2 Tbsp of yellow curry powder
• 1/2 tsp ground cumin
• 2 mango's, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 lbs skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins
• 1/2 cup heavy cream
• salt and pepper
• sugar
• Cilantro for garnish

Directions

1. Heat 2 Tbsp of oil in a large saute' pan over med-high heat. Add onions and cook, stirring occasionally, until soft, about 5 min. Add the red bell pepper and another Tbsp of oil, cook a couple of minutes more. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one more minute more.
2. Add the vinegar, water, and 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 , minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Puree the sauce, pulsing until smooth. Return the sauce to the pan
3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. (Use a knife to cut open the largest piece to check)
4. Add remaining mango pieces to the pan. Stir in the cream. Let it cook at a very low temperature for another minute or two, uncovered. Do not let boil! The cream will curdle and you don't want that! Add salt and pepper. Taste, if too bitter add sugar, if too sweet add vinegar. I had to at least add 2-3 Tbsp of sugar when I made it.

Serve over rice or couscous.

I didn't cook the chicken in the sauce. I actually made a tempura style batter and cooked the chicken separately chopped it in to 1-inch pieces, dipped the chicken and fried it in oil. Still good.