Maple Bacon Donuts as A Valentine's Day Gift

If your sweetheart is anything like mine, then I'm guessing they'll love this Valentine's gift. I mean, is there a better way to express love than a sweet and salty home baked good covered in crispy bacon? No, no there's not.

You can get the printable that I used on my paper bags here and here. I bet you are wondering why one of the documents has a "?" and the other has a "!". Well, it just depends on what kind of message you want to get across. I realize that "Don't you know I love you" is a question. But on the printable it sort of looks like you're saying, "I love you?". I personally like the one with an exclamation point better, "I love you!".

By the way, if you are skeptical about the maple-bacon-combo, you've got to try these. They're delish. If you'd rather not make the dough from scratch, then go buy some plain glazed donuts, dip them in the homemade maple frosting and finish them off with cooked crumbled bacon. They'd still be a yummy gift, just easier.

Baked Maple Bacon Donuts

Recipe Source: Adapted from Make Lemonade and More!

Maple Bar Dough:

1 1/2 cups milk

5 tablespoons butter, cut into cubes

5 tablespoons sugar, divided

2 teaspoons salt

1/2 cup warm water

2 tablespoons yeast

2 large eggs, beaten

5 1/2 cups flour (plus or minus 1/2 a cup - depending on humidity)

2 teaspoons cinnamon

Additional Ingredients:

16 slices bacon, cooked until crispy and then crumbled

Scald milk in a small saucepan over medium heat (don't boil it--- scald it! When milk is successfully scalded it looks frothy around the edges inside the pan). Once milk is scalded, remove from heat and stir in three tablespoons sugar and the butter. Set aside and let cool to lukewarm.

In the bowl of a stand mixer fitted with the whisk attachment combine warm water, remaining two tablespoons of sugar, and yeast. Your water will need to be warm enough to activate the yeast but not hot enough to kill it. Let the yeast mixture sit for five minutes. It should bubble and grow.

Once the yeast is ready and the milk mixture has cooled to warm, add the beaten eggs to the yeast. Then gradually mix in the milk mixture and the cinnamon. The cinnamon may clump but it will un-clump when you add in all of the flour.

Add half of the flour and mix until combined. Then remove the whisk attachment and secure the dough hook attachment. Stir in the remaining flour. You will know that the dough is ready when it cleans the side of the bowl, is soft, but does not stick to your fingers. 

Knead dough in machine for 5 minutes. Spray another large bowl with non-stick cooking spray. Remove dough from mixer and place in prepared bowl. Cover. Let rise for 1 to 1 1/2 hours at room temperature OR refrigerate overnight (8-12 hours). Either way, the dough will double in size.

After dough has risen, roll it into a rectangle about 1/2 inch thick. Using a cookie cutter, cut out donuts. You can also use a pizza cutter to cut the rectangle of dough into bars. Place on parchment paper lined cookie sheets. Let dough rise for 30 more minutes.

While they rise, preheat oven to 425 degrees. Bake for 7-8 minutes or until they are a light golden brown. Remove and let cool slightly. Meanwhile make the icing.

Maple Icing:

1/3 cup butter

1 cup packed brown sugar

1/4 cup milk

1 1/2 cups powdered sugar

2 teaspoons mapleine (maple flavored extract)

1/8 teaspoon salt

Combine butter, brown sugar, and milk together in a small saucepan. Bring to a boil over medium high heat. Let simmer for three minutes. Remove from heat and using a hand mixer blend in powdered sugar, mapleine, and salt.

While donuts are still warm, dip the tops of the donuts into the icing. Top frosted donuts with cooked crumbled bacon. Store leftovers in the fridge (because of the bacon). 

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Shared here: On the Menu Mondays @ StoneGable

Layered Peppermint Dessert

I am doing A LOT of last minute grocery shopping today. Are you? Well just in case you are, and just in case you still have no idea what to make for dessert on Christmas, I decided to do a last minute dessert post for you. You're welcome.

This dessert is easy to put together and it is super yummy. Plus, all of the peppermint flavor just screams Christmas. You don't have to use your oven to make it which could be a bonus if you have fifty-million other things that you have to rotate through your oven for that holiday feast. 

Layered Peppermint Dessert

For Cake and Filling:

1 (14.4 ounce) box chocolate graham crackers

1 1/2 cups whipping cream

1/4 cup powdered sugar

1 (3.4 ounce) package Jell-O White Chocolate instant pudding*

1 1/2 cups milk

1 tablespoon pure peppermint extract

20 drops red food coloring

1 (6 ounce) package peppermint candy canes, crushed

For Chocolate Glaze:

1/4 cup butter

1/4 cup cocoa powder

1/4 cup milk

2 cups powdered sugar

1 teaspoon vanilla

For Whipped Topping:

1 1/2 cups whipping cream

1/4 cup powdered sugar

1/3 cup reserved crushed peppermint candies

Break graham cracker sheets in half (making them squares). Arrange 15 graham cracker squares in the bottom of a 9x13 pan. Beat 1 1/2 cups whipping cream with 1/4 cup powdered sugar until stiff peaks form. Set aside. Combine instant pudding powder with milk. Whisk vigorously by hand for 2 minutes. Let stand for 5 minutes.

In the meantime crush candy canes and reserve 1/3 cup of them for garnish. After the pudding is set, stir in food coloring (until hot pink) and peppermint extract. Fold in whipped cream and remaining crushed peppermint candies.

Spoon half of the pink peppermint mixture over graham crackers in pan. Spread evenly. Top with 15 more graham cracker squares. Spoon and spread remaining peppermint mixture over second layer of graham crackers. Top with fifteen more graham crackers. 

Next make the chocolate glaze. Melt butter and cocoa powder together in a small saucepan over medium heat. Bring to a simmer and let bubble for 1 minute. Gradually stir in milk, bring back to a simmer and let bubble for 3 more minutes. Remove from heat. Using a hand mixer, beat in the powdered sugar and vanilla until smooth. Immediately pour over the top graham cracker layer.

Refrigerate for 24 hours. This will allow the graham crackers to get super soft like a cake. Just before serving, beat 1 1/2 more cups of whipping cream with 1/4 powdered sugar until stiff peaks form. Spread over dessert. Sprinkle reserved peppermint candies over top. Using a knife dipped in hot water cut into fifteen squares and serve.

*You can use vanilla instant pudding

Recipe Source: The Taste Tester, chocolate glaze recipe from The Kitchn

Shared here: On The Menu Mondays @ StoneGable, I Gotta Try That...,

New York Cheesecake with Homemade Cherry Topping

I've never been to New York City. Though between you and me, this frozen hot chocolate and this cheesecake I'm posting about today make me want to move there (along with a plethora of other delicious "New York" style foods). 

I. heart. cheesecake. When it is made the right way it is BAKED. I don't have much room in my heart for those easy, unbaked cheesecakes. Baked cheesecakes are the perfect combination of soft and firm, sweet and sour, and dessert-y deliciousness. 

Cheesecake is probably one of the only things that I could sit down and eat {the entire thing} in one sitting. This New York Style Cheesecake with Homemade Cherry Topping is no exception. Like most things I've made for the blog, I had to give lots of it away to friends and neighbors just so that David and I wouldn't gain thirty pounds in one sitting. Though if we had, it would have been worth it; this cheesecake is that good.

New York Cheesecake

1 1/2 cups finely crushed graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon cinnamon (optional)
1/2 cup (1 cube) butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, slightly beaten
1/2 teaspoon finely shredded lemon peel (optional)

Preheat oven to 375 degrees. Lightly spray a springform pan (8 or 9 inches) with non-stick cooking spray. In a small bowl mix together graham cracker crumbs, 1 tablespoon sugar, cinnamon, and butter until fully combined and crumbly. Press into the bottom and about 2" up the sides of the prepared pan.

For filling, beat cream cheese, 1 cup sugar, flour, vanilla, and milk together until smooth. Stir in eggs and lemon peel just until combined. Pour filling into prepared crust.

Put the springform pan on a cookie sheet and bake for 35-40 minutes (9-inch pan) and 40-45 minutes (8-inch pan). You will know it is done cooking when a 2 1/2 inch area around the edges of the pan is set when you shake the pan gently (the middle will still jiggle slightly).

Remove springform pan from cookie sheet, and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the edges of the crust from the pan; cool for 30 more minutes and then remove the sides of the pan. Cool for 1 1/2 more hours on the rack. In the meantime make the cherry filling and let that cool completely at room temperature.

After the cheesecake has cooled for the additional 1 1/2 hours at room temperature, pour the cooled filling over the top of the cheesecake and cover cheesecake with plastic wrap. Move cheesecake to refrigerator and chill for at least four hours before serving.

Yield: 12 slices
Recipe Source: The Taste Tester, adapted from Better Homes and Gardens

Cherry Topping

10 ounces fresh or frozen cherries, pitted

1 lemon, juiced

6 tablespoons sugar

1 tablespoon cornstarch

1/2 cup cold water

Combine cherries, lemon juice, sugar, cornstarch, and water in a small saucepan. Bring to a boil over medium high heat. Once it comes to a boil, cook for an additional 1-2 minutes. Remove from heat and cool to room temperature.

Recipe Source: The Taste Tester, adapted from Smitten Kitchen

This week I'm partying at!

My Great Grandma's English Toffee

I am about to make some really bold claims about this recipe, but here it goes. THIS is the best toffee you will ever eat. It is addicting, buttery, and crunchy; heaven in a bite.

This toffee is my great grandmother's recipe which means that it really is tried and true. There is something about making it, eating it and sharing it that makes me feel connected to my great grandmother in a way that I can't even describe. I am sure she would have been proud to see this post on my blog.

That being said, this recipe (meaning the process of making it) is not for pansies. Be prepared for blood, sweat, and tears peeps.

Your arms are going to hurt  like heck from stirring. Your legs are going to get tired of standing over such a hot hot pot for so so so long. At some point you might start cursing and screaming and wondering why you ever began this process in the first place.

From start to finish, it is going to be long time before you can eat this yummy goodness. 

Don't start if you can't finish.

Don't be tempted to turn up the heat. It won't speed things up. In fact, high heat will probably just make your toffee taste burnt and that's just gross.

I know I am making this sound daunting and scary, but if you do make this toffee I can promise you one thing: a whole lotta love.

You'll love the toffee. The toffee will love you. The people who you give it to will worship the ground you walk on. Trust me. In the end, it is all worth it. Even if you only make it once a year DO IT. You'll be glad you did.

English Toffee

1 pound (4 cubes) good quality butter*

2 cups sugar

1/2 tsp. salt

1 tsp. vanilla

2 cups walnuts or pecans, finely chopped

1 (7 oz) Hershey's milk chocolate bar, coarsely chopped

Butter a jelly roll pan. Sprinkle half of your chopped nuts across the buttered jelly roll and set the rest aside. 

In a large heavy saucepan, melt the butter over a low to medium heat. Add sugar and salt. Bring to a slow low rolling boil. Constantly stir with a wooden spoon. Watch closely. Have a jar of peanut butter or a brown paper lunch sack right next to the pot while you stir. The color will go from yellow to tan to brown. When the brown color is exactly the same color as the peanut butter or paper lunch sack, remove pot from heat. Add the vanilla and pour evenly over the nuts on the jelly roll pan. 

Immediately sprinkle the chopped chocolate over the hot toffee and let it soften and melt. Use an offset spatula or a knife to smooth the chocolate evenly over the toffee. Sprinkle the rest of your chopped nuts over the melted chocolate. When its cooled and the chocolate is set, just break into random pieces.

Recipe Source: My Great Grandma, Annie Van Leeuwen

*at some point during the hour-or-so long cooking process the butter will separate slightly from the mixture. By the time it turns peanut butter colored, the butter will return back into the mixture IF and only if you have used good quality butter. Lower quality butters contain more water and will stay separated from the sugar. This is why low quality butters are not a desirable choice for the making of this toffee.

This week I'm partying here!

On The Menu Mondays @ StoneGable

Classic Pumpkin Pie

My six month old and I were on the road this morning, and now I am busy hanging out with my awesome family, which means this post will likely be very brief. All that matters is the food anyway, right? 

I love custard-y type pies. I also love pumpkin. This is why I eat pumpkin pie on Thanksgiving Day (and lots of other nameless un-holiday related days during the year).

This recipe which I found online at Cooking Light Magazine is made lighter by using egg whites (instead of whole eggs) and low-fat evaporated milk. Pumpkin is also a super food, nbd. We like to top our pumpkin pie slices with Cool Whip Free that has been flavored with almond extract and pumpkin pie spice. 

Next week instead of posting a happy and healthy recipe, I am going to do a special post for Thanksgiving Day. It will be up early early early in the morning next Thursday--- for all of you early risers and Turkey bakers.

I can tell you one thing for sure, I will be eating this pie on Thanksgiving Day. It does not taste "diet" or "light" aka like "cardboard". It tastes exactly like the full fat version. No soul will ever know you were trying to feed them healthier food on the day of over-eating.

Classic Pumpkin Pie

Ingredients

Custard:

• 3/4 cup brown sugar
• 1 3/4 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 (12 ounce) can low-fat evaporated milk
• 2 large egg whites
• 1 large egg
• 1 (15 ounce) can unsweetened pumpkin

Pie Crust:

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Topping:

• 1 (8 ounce) container Cool Whip Free
• 1 teaspoon almond extract
• 1/4 teaspoon pumpkin pie spice

Cooking Directions

1. Position oven rack to lowest position.
2. Preheat oven to 425°.
3. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
4. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
5. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
6. To prepare topping stir almond extract and pumpkin pie spice into cool whip until combined (do not over mix). This topping is best when made one day ahead of time. This allows all of the flavors to meet and greet and do all sorts of other wonderful things.

Recipe by Cooking Light

5 out of 5 stars

Yield: 12 slices (a larger slice was pictured in this post)

Calories per serving: 222

Fat per serving: 7 grams

Have a happy and healthy Thursday! 

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Green Bean Casserole, Real Food Style

I can't even begin to tell you how excited I am for this week's posts. Let me just try and put my enthusiasm into words...

I am really excited for this week's posts. Understand?

Thanksgiving has always been my favorite holiday. I think it has to do with the fact that I get to cook a lot (which if you couldn't tell, I love to cook). 

So for this week's posts, I picked out three classic Thanksgiving recipes that I would love to share with you. 

Next week will be pretty similar, though I have not decided whether or not I will be posting on Thanksgiving Day (for Happy & Healthy Thursdays).

In the meantime, I thought we should discuss one of my many favorite Thanksgiving side dishes: Green Bean Casserole.

This stuff just tastes okay if you make French's original recipe (don't tell them I said that). Here is why: It uses canned green beans, canned "cream-of" soup, and canned crunchy onions. I imagine it is slightly easier to make it their way, but it tastes so much better made from scratch with real food. My version uses fresh (or frozen) green beans, a homemade mushroom bacon cream sauce, and fresh fried crunchy onion straws. Are you drooling yet?
Just trust me on this one. If you were asked to bring green bean casserole to dinner on Thanksgiving, do yourself and everyone else a favor and make it from scratch. It is so worth it.

Green Bean Casserole

Ingredients

• 1 pound (16 ounces) fresh or frozen whole green beans
• 6 slices bacon, cut into 1" pieces

For Mushroom Cream Sauce:

• 8 oz mushrooms, sliced
• 1/2 white onion, diced
• 2 garlic cloves, minced
• 1 tablespoon butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 4 oz cream cheese, cut into cubes
• 1/2 teaspoon dried thyme
• 1/2 tablespoon dried parsley
• 1/4 teaspoon black pepper
• 1-2 teaspoons salt, to taste
• 1/2 teaspoon Worcestershire sauce

For Onion Strings:

• 1 1/2 white onions
• 2 cups buttermilk
• 2 cups flour
• 1 scant tablespoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• oil for frying

Cooking Directions

1. Preheat oven to 350. Grease a two quart casserole dish, preferrably with butter.
2. Steam green beans until they are fork tender. Drain and set aside (this step is only necessary if you are using fresh green beans).
3. Cook bacon in heavy dutch oven over medium high heat until crisp. Remove from pan leaving about two tablespoons of bacon grease in pan.
4. Saute sliced mushrooms, 1/2 an onion, and garlic in bacon grease until mushrooms are browned and onions are golden and translucent.
5. Add butter to pan and allow to melt. Stir flour into butter and mushrooms. Cook for 2 minutes, stirring constantly.
6. Slowly add in milk (keep stirring). Continue cooking over medium high heat until sauce has thickened. Stir in cream cheese, thyme, parsley, salt and pepper, and Worcestershire sauce.
7. Once cream cheese has melted, remove sauce from heat and add in prepared green beans and cooked bacon pieces. Mix well. 
8. Pour into prepared pan. Bake for 30 minutes or until hot and bubbly.
9. In the meantime, slice onions for onion strings very thin. Place in a baking dish and cover with buttermilk. Let soak for at least ten minutes or up to one hour.
10. Combine dry ingredients and set aside.
11. Heat oil to 375 degrees.
12. Grab a handful of onions and toss them in the flour mixture until completely coated. Shake off excess flour, and drop them carefully into the hot oil. Fry for a few minutes and remove onto a paper towel lined plate as soon as they are golden brown.
13. Repeat until onions are gone.
14. When casserole has finished baking remove from oven and top with fresh fried onion strings.
15. Bake for an additional 3 minutes.
16. Let cool for 10 minutes (the sauce will thicken slightly upon standing). Serve warm.

Recipe by Amanda Jenks (onion strings portion of recipe from The Pioneer Woman)

5 out of 5 stars

To make this an easier dish to prepare on Thanksgiving day, make the green bean casserole from steps one through seven the night before and refrigerate in prepared pan. Make onion strings and bake on Thanksgiving day.

I am partying this week at:

Delicious Dishes

 

Brownie Swiss Rolls, Halloween Style

We are going to a Halloween party tonight! For the dessert contest at the party, I decided to make these homemade Little Debbie like "Swiss Rolls", only they're halloween style. They're actually quite fun to make, and more fun to eat. Plus they are delicious. Very rich, but yummy. You really should make some of your own. Here's how:

Make some fudgy brownies and allow them to cool completely. You will also need to whip up a batch of buttercream frosting and dye it orange. Both the recipe for the brownies and frosting are at the bottom of this post. 

These brownies are excellent on they're own. If you are feeling particularly lazy, you could just stop right at this step, frost these with your orange buttercream and sprinkle them with halloween sprinkles. But if you are feeling like doing some therapeutic baking, prep the brownies by cutting off the crisp edges all the way around. Then cut them into fifteen squares.

Now that your brownies and frosting are ready, get yourself two pieces of wax paper.

Place a brownie in between both pieces of wax paper and roll the brownie out with a rolling pin (I use a plastic cup since I don't have a rolling pin).

Spread a thin layer of orange buttercream over your thin brownie.

Using the wax paper to prevent the brownie from breaking, roll it up nice and tight.

Repeat until you have fifteen lovely swiss rolls. Because I am bringing these to a party and I wanted there to be more of them, I cut these larger logs in half with dental floss (in the same way you would cut cinnamon rolls). Refrigerate your rolls for 15 minutes. Don't leave them in there longer than that because your brownie will likely dry out.

While swiss rolls are in the refrigerator, melt some chocolate flavored almond bark over medium low heat. 

When it is hot and smooth remove the melted chocolate from heat. Dip each swiss roll in the chocolate until it is completely covered. Let excess drip off and place on a parchment paper lined cookie sheet. Sprinkle with orange and black sprinkles.

Let the almond bark harden completely. These are addicting... There. I have warned you. They are best eaten with a glass of cold milk.

Fudgy Brownies

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup (1 stick) butter, cut into cubes
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 4 eggs
• 1 cup flour
• 2 teaspoons vanilla
• 1/2 teaspoon salt

Cooking Directions

1. Preheat oven to 325°
2. Line a 9x13 baking pan with aluminum foil and spray foil with cooking spray.
3. Melt chocolate and butter in a medium sauce pan over medium heat.
4. Once it's melted and smooth, remove from heat.
5. Using a hand mixer add both sugars into the chocolate mix. Blend in eggs, one at a time, being careful not to overbeat the mixture and then add the vanilla. Mix until just combined.
6. Add the flour and the salt until incorporated and pour the brownie batter into a prepared foil-lined pan.
7. Bake 35-40 minutes until a toothpick placed in the center of the pan comes out clean.
8. Let the brownies cool completely before cutting into squares. I like to use a pizza cutter to cut these brownies.

Recipe by Cookies and Cups

5 out of 5 stars

Yield: 15 brownies

Buttercream Frosting

Ingredients

• 3/4 cup butter
• 1/4 cup shortening
• 1 lb. powdered sugar
• 1 teaspoon vanilla
• 2-3 tablespoons milk

Cooking Directions

1. Cream butter and shortening together until smooth.
2. Slowly add the powdered sugar. Once it's all added turn up the speed on your mixer to med-high and whip it for 1 min.
3. Add milk: for a stiffer frosting add less milk, for a creamier frosting add more.

Recipe by Cookies and Cups

5 out of 5 stars

Enjoy!