Maple Bacon Pancake Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Decorate Time 10 minutes

Total Time 35 minutes

INGREDIENTS
  • 3 c. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 2 c. milk
  • 1/2 c. maple syrup
  • 1/4 c. oil
  • 2 tsp. vanilla

Frosting and Garnish

  • 6 slices cooked bacon for garnish
  • 2 sticks of butter
  • 3 1/2 c. powdered sugar
  • 1/4 c. maple syrup

 

MUFFIN INSTRUCTIONS
  1. Combine dry ingredients in a medium mixing bowl; set aside.
  2. In a separate bowl, combine beaten egg, milk, maple syrup, oil, and vanilla.
  3. Pour egg mixture into dry ingredients and stir to combine.
  4. Spoon batter into greased muffin tins, filling each tin 1/2 full. (they will rise/peak)
  5. Bake at 400 degrees for 15 minutes or until golden brown.
  6. Allow to cool to room temp before frosting.
FROSTING INSTRUCTIONS
  1. Put the butter in your stand mixer with whisk attachment and whip for 30 seconds.
  2. Add powdered sugar 1 cup at a time, scraping sides between each addition and whip until incorporated. Increase speed from Medium to High
  3. Add the syrup and whip for another 30 seconds on high. Frosting should be light and fluffy
  4. Chill frosting in the refrigerator for 5 minutes before frosting muffins.
  5. Garnish with Bacon pieces

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Grilled Pineapple Upside Down Cake

Grilled Pineapple Upside Down Cake

Whenever we cookout, it’s fun to throw some fruit on the grill. Why not take it to the next level and use that grilled fruit to make a scrumptious dessert?

INGREDIENTS:

Cake

1/2 cup butter, softened
3/4 cup sugar
4 egg yolks
1/4 cup milk

1/4 cup orange juice (or reserved pineapple juice)
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt

Trimmings

1/2 cup of butter (1 stick)
1 cup brown sugar
4 maraschino cherries

4 grilled pineapple slices (center removed, cut into rings)

DIRECTIONS:

Preheat oven to 350 F.

1. In a mixing bowl stir together flour, baking powder, and salt. Set aside.
2. Cream together butter and sugars until smooth. Add egg yolks and vanilla and blend in.
3. Add the flour mixture into the butter cream mixture a cup at a time. Beat in the flour mixture alternately with the milk and orange juice just until incorporated. Set aside

4. In a sauce pan, add butter and brown sugar. On medium heat, heat until the butter is melted and stir in the sugar until well blended. Remove from heat.

5. Line an 8×8 square pan with parchment paper. (I used my brownie pan).

5. Arrange Grilled pineapple rings in each corner of the pan. Place a cherry into the middle of each pineapple ring. Pour melted butter/sugar mixture on top of fruit.

6. Pour cake batter on top of sugar mixture & fruit.

7. Place in oven and bake for 25-30 minutes. Cool for 15 minutes before flipping upside down and serving.

Optional: This recipe is also great with grilled peaches and pears instead of pineapple

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A Chocolate Tie Affair

I was on the hunt for a French pastry or tart to go with my Chicken & Wine dish, and I stumbled upon a recipe

for a chocolate tart. The only problem is that I don’t have a tart pan. Not to worry! My survival skills kicked in and I actually came up with an ingenious improv.

What do you get when you cross a pie with a tart? You get a TIE!

And one can never go wrong when serving chocolate for dessert. This dessert is pure decadence!

Prep time:  10 mins + 2 hours cooling time

Baking Time 25 minutes

Decorating time:  10 mins

Total time:  45 mins + 2 hours cooling time
Serves: 12
INGREDIENTS
  • 1 Pre-Made Pie Crust (Baked and cooled)

Filling

  • 1 Cup Semi-Sweet Chocolate chips
  • 1/2 Cup Unsweetened chocolate baking squares (4 squares chopped)
  • 1 1/4 Cups Heavy Cream
  • 1/2 Cup Sugar
  • 1 teaspoon Cinnamon
  • 2 large Eggs
  • 1/4 teaspoon salt

Glaze

  • 2 Tablespoons Heavy Cream
  • 1/4 Cup Semi-Sweet Chocolate Chips
  • 1 teaspoon light Corn Syrup
  • 1 Tablespoon warm water

Garnish (optional)

Fresh Raspberries, Whipped Cream, a light dusting of cocoa powder

INSTRUCTIONS
Pre-Heat Oven to 350
Filling
  1. Put chocolate chips and chopped baking squares in a glass mixing bowl and set aside.
  2. In a saucepan, bring heavy cream to a boil. Remove from heat.
  3. Pour cream over chocolate and let stand for 5 minutes.
  4. While the chocolate is resting, whisk together the eggs, vanilla, sugar, cinnamon, and salt in another bowl.
  5. Slowly stir egg mixture into chocolate.
  6. Pour filling into crust. Use a pie pan protector to cover the outer edge of your crust to protect it from burning. If you don’t have a pie crust protector, fashion a ring out of aluminum foil to protect the crust.
  7. Bake for 20-25 minutes. (The center will be a little wobbly when you first take it out of the oven. But it will set as it cools)
  8. Cool completely (I covered it with saran wrap and let it sit on my countertop on a cooling rack  for about an hour)

Glaze

  1. Bring heavy cream to a boil and remove from heat.
  2. Stir in chocolate until smooth
  3. Stir in corn syrup and water
  4. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand for 1 hour until glaze is set.

The pie/tart can be made a day ahead of time. But do not glaze until about an hour before you are ready to serve.

Garnish as desired and serve. Enjoy!

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Chocolate Chip Cookies {Soft Baked}

I love my chocolate chip cookies to be soft and ooey, gooey full of melty chocolate. This is my favorite recipe that I’ve tweaked over the years. Enjoy!

INGREDIENTS:

3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda

1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (miniature chips are the best)

DIRECTIONS:

1. Preheat oven to 350 F.
2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda, cinnamon, and salt. Stir in chocolate chips.
3. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes

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Dark Chocolate Brownies

These brownies are ooey, gooey, and oh so chocolatey. Add your favorite candy bar in the middle for extra decadence.

Plus you can mix it all up in one bowl and they take less than a half hour to bake.

Prep time:  5 mins

Cook time:  20-25 mins

Total time:  30 mins
Serves: 12
INGREDIENTS
  • ½ Cup Flour
  • ⅓ Cup Dark Cocoa Powder
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ½ Cup Butter (1 stick)
  • 1 Cup of Sugar
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 16 Caramel Chocolate Candies (optional)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. Line a 9 inch square pan with parchment paper and spray with oil
  3. Melt the butter. (I microwave mine in a 2 cup glass measuring cup for about 45 seconds)
  4. In a large bowl, mix together all ingredients
  5. Pour half of the brownie batter into prepared pan. Place Caramel Chocolates on top of batter.
  6. Top with the other half of the brownie batter.
  7. Bake brownies for 20-25 minutes.

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Banana Split Cheesecake

There are several recipes for this dessert out there. I took bits and pieces from a few different ones and made up my own. This is one recipe that uses the fewest ingredients and is the easiest to make. But the taste is out of this world!

One of my official taste testers said:

“If you’ve been missing your Bluebell, this dessert may satisfy your cravings. ”

Prep time:  10 mins + 4-5 hours in freezer

Decorating time:  10 mins

Total time:  20 mins
Serves: 12
INGREDIENTS
Cheesecake
  • 1 Pre-Made Graham Cracker Crust
  • 2 bananas, sliced
  • 1 can of crushed pineapple (8 oz), in juice
  • 1½ Cups Powdered Sugar
  • 1 pkg cream cheese
  • 1 container of frozen whipped topping (12 oz)

Topping

  • 8 maraschino cherries
  • Chocolate syrup (in the squeeze bottle)
  • Caramel Syrup (in the squeeze bottle)
  • ½ cup nuts
INSTRUCTIONS
Cheesecake
  1. In a medium bowl, put your sliced bananas and cover with a little pinapple juice drained off the top of the crushed pineapple. (this will help keep them from browning)
  2. In a large bowl, use an electric mixer to cream together cream cheese, powdered sugar, 1/2 cup whipped topping, and 1/2 cup crushed pineapple.
  3. Remove sliced bananas from juice and arrange them on the bottom of the graham cracker crust.
  4. Slowly pour cream cheese mixture over the top of the bananas.
  5. Cover with lid, and put cheesecake in the freezer for 4-5 hours.

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Toppings

  1. Pull out the maraschino cherries from the juice, and put them on a papertowel to drain. (I find that this helps keep the juice from running into the whipped topping/makes your dessert look prettier)
  2. Pour the rest of the drained crushed pineapple on to the middle of the cheesecake
  3. Spread the rest of the whipped topping on the top of the cheesecake like icing.
  4. Drizzle chocolate and caramel syrups on top
  5. Assemble the cherries in the center and top with nuts.

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