Monday, August 22, 2016

#BaconMonth Peanutbutter Banana Bacon Muffins

Disclaimer: I received a bunch of free bottles of Torani syrup for #BaconMonth for the purpose of creating a recipe

Don't worry, everyone, BACON MONTH still has some steam left! If you've just noticed, all month me and a whole bunch of bloggers (wrangled together by Julie of Bread Booze Bacon) are making bacon recipes ALL MONTH!

 Check out my first post to see what amazing prizes you could win.


Today's recipe is brought to you by the oh-so-wonderful Torani syrups! These little muffins get a bit of a kick from the brown sugar cinnamon syrup (though the bananas keep it pretty sweet!) better yet, they're gluten free!


I adapted a paleo recipe I use regularly, so these are gluten free and HIGH PROTEIN! Feel free to grab one as an after workout snack... or breakfast. Whatever you'd like.

I always see peanutbutter and chocolate with bacon... but never just PB & Bacon, so I stopped myself from pouring in the chocolate chips. While I think the chips would make a fine addition, these are pretty baller just on their own.



 Before we get to my recipe, check out all the other #BaconMonth recipes today!
Bacon & Egg Puffs from It Is A Keeper
Bacon Scalloped Potatoes from Kleinworth & Co.
Beer Bacon and Cheese Dip Recipe from Bread Booze Bacon
Sticky Bacon and Salmon Kebabs from Hey Grill, Hey
Cheddar Bacon Ranch Pull-Apart Rolls from Love Bakes Good Cakes
Peanutbutter Bacon Protein Muffins
  • 4 slices bacon, crumbled
  • 2 ripe bananas, smushed with a fork
  • 2 large eggs
  • 1 tbsp butter, melted
  • 1 tbsp peanutbutter
  • 1 tsp vanilla
  • 1/2 cup almond meal
  • 1/8 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp apple pie spice mix
  • 1 tbsp Torani brown sugar cinnamon syrup

-Preheat oven to 350 degrees and line a 6-welled muffin tin with liners.

-In a stand mixer set to medium, mix together the bananas, eggs, butter, peanutbutter,  Torani brown sugar syrup, and vanilla.

-In a separate bowl, mix together the dry ingredients.

-Slowly add the dry to the wet, mixing well between each addition. Finally, fold in the bacon.

-Fill the muffin cups 2/3 of the way full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Tuesday, August 16, 2016

#BaconMonth - Dark Chocolate Bacon Cookies


Hey y'all! You know the drill! It's BACON MONTH and all month me and a whole bunch of bloggers (wrangled together by Julie of Bread Booze Bacon) are making bacon recipes ALL MONTH!



 Check out my first post to see what amazing prizes you could win.

Can a cookie be brooding? I feel like if it could, these dark chocolate bacon cookies would be all emo and such. They just look unhappy... even though they're quite delicious.


Be sure to use dark cocoa. If possible, grab yourself a bag of black cocoa from your local pastry specialty store or Amazon. If you can't get that, then the Hershey Special Dark will do in a pinch. It really gives it a deep chocolate flavor.

The bacon perfectly balances the richness of the chocolate with a burst of salt. These cookies may sound strange, but they're delicious!


Bacon & Egg Breakfast Burritos from Love Bakes Good Cakes
Maple Bacon Fudge from Ashlee Marie
Breakfast Bacon Fat Bombs from A Simple Pantry
Bacon Stuffed Waffles from Around My Family Table


Dark Chocolate Bacon Cookies
  • 1/2 cup +2 tbsp butter, softened*
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract (I used bourbon vanilla)
  • 1 1/2 cups flour
  • 1/3 cup dark cocoa powder
  • 1 tsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup white chocolate chips
  • 5 strips bacon, cooked and crumbled

*sub the extra two tablespoons for bacon fat for more bacon flavor!

-Preheat oven to 350 degrees F.

-Sift together the flour, cocoa powder, espresso, baking soda, baking powder, and salt. Set aside.

-Cream together the sugars and butter until light and fluffy. Add in the egg and vanilla extract.

-Slowly add the dry ingredients to the wet, stirring well between each addition. If the dough is too dry, add a bit more butter or bacon fat to get it to a slightly sticky consistency. Fold in the bacon and chocolate chips.

-Let chill for 1 hour

-Form into balls and place on a silpat-lined baking sheet (or parchment paper) and bake for 12-15 minutes, until the dough has set but is not sticky. Let cool.


Wednesday, August 10, 2016

#BaconMonth - Bacon Smores Cocktail


Hey y'all! You know the drill! It's BACON MONTH and all month me and a whole bunch of bloggers (wrangled together by Julie of Bread Booze Bacon) are making bacon recipes ALL MONTH! It's been fun to get creative with this, and this was only my second recipe.



 Check out my first post to see what amazing prizes you could win.


I have some savory recipes coming soon, but it was fun to try to put bacon into a drink! It didn't come out tasting totally like a s'more with bacon, but all flavor suggestions were definitely there. If you can find it, I bet a bit of bacon flavored vodka would really put this over the edge.


Before I get to the recipe, check out all the other amazing recipes the bloggers have put together today:



Bourbon-Bacon Slaw from Bread Booze Bacon
Bacon Bourbon Caramel Cheesecake from Kleinworth & Co.
Avocado Bacon Grilled Cheese from A Simply Pantry
Champagne Miso Bacon from Nomageddon
Bacon S'Mores Martini from Forking Up
Elvis Trifle with Bacon from Love Bakes Good Cakes
Bacon Hot Fudge Sauce from A Dash of Sanity

And now, onto the drinks...

Bacon S'mores Cocktail
2 strips bacon
1 graham cracker, crushed
1 oz vanilla vodka
1/2 oz creme de cacao
1/2 oz Torani toasted marshmallow syrup
optional: 1/2 oz bacon flavored vodka
Torani caramel chocolate sauce

-Prepare the glass: carefully line the rim with the chocolate sauce, then dip into the crushed graham cracker. Drizzle sauce in glass, set aside.

-In a cocktail shaker filled with ice, pour in the liquid ingredients. Crumble in one strip of bacon and 1 tsp or so of the cracker crumbs. Shake well, then strain into the glass.

-Garnish with other bacon slice.



Tuesday, August 9, 2016

#BaconMonth Peanutbutter Bacon Balls

Disclaimer: This is part of a sponsored event. I received complimentary products from Torani and Lodge, who have also provided giveaway gifts to our readers.

After a slight delay due to my own scatterbrained-ness, here's my first contribution to #BaconWeek, run by the lovely Julie of Bread Booze Bacon!


Check out my intro post for a full list of bloggers participating, as well as to enter the drawing for a whole mess of awesome prizes from our sponsors: Torani and Lodge! I've loved Lodge for a long time, so I was thrilled to get this frying pan from them! Not only is it great for cooking bacon, but it's my favorite thing to take camping as well.


Strangely enough, I really enjoy putting bacon into desserts. It's an unexpected savory flavor that really cuts up the richness of something like truffles. And peanutbutter is always the perfect companion to chocolate... add in some bourbon... and you have a total winner here.

Before we get to my recipe, check out the other awesome recipes from #BaconMonth!



Bourbon Caramel Bacon Jam from Bread Booze Bacon
Jalapeno Bacon Fritters from Around My Family Table
Loaded Tater Tot Casserole from Kleinworth & Co.
Peanut Butter Bacon Balls from Forking Up
BLT Frittata from Cooking in Stilettos

Peanutbutter Bourbon Bacon Balls
  • 1 cup peanutbutter
  • 3 tbsp butter
  • 1.5-2 cups confectioner's sugar
  • 1 tbsp Torani Bourbon Caramel Syrup
  • 4 strips bacon, cooked to crispy and crumbled
  • 2 cups dark chocolate

-Mix together the peanutbutter, butter, syrup, and half of the bacon. Slowly add the confectioner's sugar until a soft dough forms. It should be just barely sticky.

-Form into balls and put in freezer while you melt the chocolate.

-Melt chocolate over a double boiler, or according to package instructions in the microwave.

-Dip the cold balls into the chocolate and put on wax paper to set. While still wet, sprinkle the remaining bacon bits over the truffles.

Monday, August 1, 2016

BACON MONTH! A Month of Recipes Starring Your Favorite Food

WELCOME TO THE 4TH ANNUAL BACON MONTH!

Guys. I am SO excited to be participating in this awesome month dedicated to one of my favorite foods: BACON! All month I'll be posting bacon-centric recipes with a whole bunch of super talented bloggers!

Here's this year's Bacon Month team:
Bacon Month 2016 Participants
Christina | It Is A Keeper
Ashley | Forking Up
Ashlee | Ashlee Marie
Matt | Nomageddon

What's Bacon Month? I'll tell you! Every Tuesday and Friday in August we'll be sharing crazy good bacon-centric recipes to delight your taste buds and probably effectively kill your diet. You can find links to all the posts being shared each day in your favorite blogger's recipes.

Recipes start August 2nd!

Click here to see last year's recipes
And look! There's more! GIVEAWAYS! Torani and Lodge have both sponsored the Bacon Month event with their fantastic products (you'll be seeing them throughout the month) and they've also each donated a $100+ prize for our readers. All you have to do is enter the giveaway(s) you want to win using the forms below. At the end of Bacon Month, winners will be chosen. What could be better than bacon and goodies??? GOOD LUCK!

  Winners will be chosen by September 3rd and notified by email. Winners will have 48 hours to confirm prize receipt or a new winner will be chosen. Any entries from "giveaway accounts" or that cannot be verified will be disqualified. Prizes are distributed directly from Torani, Lodge Cast Iron, and WLOW Media LLC respectively. Pinterest, Instagram, Twitter, Facebook, and PayPal are in no way associated with this giveaway.
Torani Prize Pack
12 bottles in your choice of flavors along with 12 pumps, one for each bottle.
Must be 18 years of age or older. Giveaway open to US residents only.
Torani FORM
Lodge Prize Pack
$100 Gift Card for Lodge Cast Iron
Must be 18 years of age or older. Giveaway open to US residents only.
Lodge FORM
PayPal Prize Pack
Must be 18 years of age or older.
PayPal Cash FORM
TORANI GIVEAWAY FORM a Rafflecopter giveaway LODGE GIVEAWAY FORM a Rafflecopter giveaway PAYPAL CASH GIVEAWAY FORM a Rafflecopter giveaway

Thursday, July 21, 2016

What I've Been Eating - Fast Casual


Disclaimer: I was offered a free meal at each of these places in exchange for social media coverage. However, I am highlighting the following places in a blog post because I truly enjoyed them and would recommend them for anyone interested in fast casual fare in the Austin area.




1000 Degrees Pizza
So, to be honest, this is the third build-your-own pizza place I've been invited to. And while I've politely Instagram-ed my experience at each, I'm honestly not a huge pizza person, so I wasn't super jazzed about those experiences. However, 1000 Degrees Pizza is no ordinary pizza joint. Yes, it's build-your-own (are those trendy right now? There's SO MANY!) but something about this one is just worlds better than the rest. For one, the crust is perfect. Many quick pizza joints fall victim to a soggy or under-cooked crust. Or they use that whole "flatbread" situation which is cheating. 1000 Degrees uses hand-stretched dough that is baked in a wood-fired oven and it is crisp and chewy at the same time. The sauces are fresh and flavorful, as are the toppings. I got a BBQ chicken pizza and it was one of the best I've ever had.



PhoNatic
I've been so side-tracked by ramen lately that I totally forgot my first love bowl: Pho. However, maybe it was the 100 degree Austin weather or just my own need for spice, but what truly stood out here for me were the noodle and rice bowls--don't get me wrong, the Pho is perfectly satisfying, but what really stood out to me were those bowls! We tried the Pat's Plate (marinated pork shoulder, jasmine rice, fried egg, be still my heart) and the Lemongrass Beef bowl and both were amazing. So much flavor! We also very much enjoyed the "Banh Mi Sliders" which actually were bao with banh mi fillings. We will definitely be back for all of these items soon, and once the cold weather hits we'll be back at those Pho bowls.


Modern Market
I mean, they say it best on their own website: "great tasting, healthy food made from ingredients you can trust for a reasonable price"--and it's exactly that! Plus their motto, “Eat food. Not too much. Mostly plants.” They also serve pizzas (the Bacon Corn, omggg) but my favorite thing was actually the salads. They're just so fresh and unique. I was a huge fan of the Farmer salad, which has mixed greens, roasted Red Bird chicken, grapes, feta, roasted corn, almond, champagne vinaigrette. Their sandwiches were also incredible--I wish I had a location closer to my office, I'd lunch there all the time! Basically, everything on their menu is great. And their dedication to sustainable produce is awesome. The owner was telling me that their goat cheese is produced by a single farm, and Modern Market provides over 50% of the farm's revenue for the year. Plus their menu has options for every diet.

Be sure to check their websites to see if there are any locations near you!

Monday, July 18, 2016

FFFB Mystery Box Challenge - Chipotle Pecan Chicken with Cold Couscous Salad


The Fuckin Fab Food Bloggers are at it again! We sent each other Mystery Boxes for our #WhatsIntheBox Chopped-esque challenge. I sent a box to Matt of Nomigeddon and I received a box from Julie of Bread, Booze, Bacon.


Here's my video of my unboxing, which I originally posted to our #FFFB Facebook group:


video

So my items were... Israeli couscous, bacon jam, and pecans. All from one of my favorite stores: Trader Joe's. Delicious! But how to combine them? What to do, what to do... First I wondered if I could somehow make a dessert. Perhaps use the couscous as tapioca? But the couscous was a little too savory for that.


Then the idea came to me to make a cold couscous salad. Light, refreshing, and summery! But I wanted a more substantial meal last night, so I decided to kind-of cheat and make two separate components to the same overall meal.

I made pecan crusted chicken drumsticks (with chipotle mayo as the binder) with the couscous salad and made the bacon jam into a vinaigrette for the salad. The result was extremely tasty! I never would have put these things together, but they paired beautifully and I made a delicious salad with chicken.

Check out the rest of the FFFB crew's recipes, too!



Chipotle Pecan Chicken with Cold Couscous Salad
  • 5 chicken drumsticks
  • 1/2 cup mayonaise
  • 1 cup honey roasted pecans (I used about 1/4 cup of almond meal as well)
  • 1 tbsp chipotle sauce (the liquid from a can of chipotle peppers)
  • 1 1/3 cups Isralei cous cous
  • 1 vegetable boullion cube
  • ~1 cup chopped veggies (I used cucumber, shallot, carrot, tomato)
  • 1/4 cup crumbled feta
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 3 tbsp bacon jam
  • 1 tsp chopped shallot
  • 1 tbsp chopped garlic

-Preheat the oven to 400 degrees F. Toss the chicken drumsticks with the mayo and the chipotle sauce in a zip bag. Set aside for 10 minutes.

-Pulse the pecans and almond meal in a food processor until fine. Roll the mayo-coated chicken in the mixture and place onto a well-oiled wire rack on top of a cookie sheet.  Spray liberally with olive oil. Bake for 25 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees F and the juices run clear.

-Prepare the cous cous according to the package (equal parts water plus the boullion cube) and let cool completely. Stir in the feta and the chopped veggies and refrigerate until cold.

-Prepare the vinaigrette: mix together the olive oil, balsamic vinegar, bacon jam, chopped shallot, and garlic. Shake vigerously. Pour about 1/3 cup of the vinaigrette into the couscous.

-Serve hot chicken and cold salad together.