Tag Archives: maple

Puff Pastry Pecan Rolls with Bacon Caramel

These sticky buns are quite the guilty pleasure and one that needs to be taken advantage of!  They’re sweet, salty, and unlike your typical breakfast bun, these are made with puff pastry which gives a light and airy crunch to them, a la Baklava!  Plus, they have baaccooonnn!!  To answer the old age question, nothing, I repeat nothing, is better than bacon!

*Make sure to serve fresh and warm as the caramel will harden.  You can reheat them.

**These can also be made using your standard dough recipe for an equally delicious and softer bun!

***They’re also great as dessert with a scoop of vanilla ice cream.

The Starting Lineup

  • 1 lb bacon + grease
  • 1-1/2 cups light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1 (17.5oz) package puff pastry (freezer aisle)
  • 1 Tablespoon cinnamon
  • 1 1/2 cup pecans

Preheat the oven to 400 degrees.  Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

Cook the bacon slices until almost crispy, but not quite done.  Remove the bacon to a paper towel-lined plate.  Pour the bacon fat into a small pot.  Once the bacon is cool, crumble into small pieces.

Place the pot of bacon grease over medium-low heat.  Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes (the mixture will look granular).  Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble.  Once the syrup comes together, add the cream and kosher salt.  Remove from the heat and whisk until all of the cream is incorporated.  Reserve until ready to use.

Melt the butter in a small saucepan over medium-low heat.  Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge.  Generously brush the sheets with the melted butter.  Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl.  Sprinkle the sugar mixture evenly over the buttered sheets.  Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry.  Gently press the bacon and nuts into the sugar mixture with your palms.  Roll the pastry away from you, forming 2 tight logs.  Use a serrated knife to cut each log into 6 equal pieces.

Pour 1 Tablespoon of the caramel into each muffin cup.  Sprinkle with 1 Tablespoon each crumbled bacon and chopped pecans.  Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.

Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes.  Work quickly to release the sides of the buns from the muffin cups, using a small knife, as if you wait they will stick.  Carefully invert the muffin tin onto another baking sheet/serving tray.  Spoon any caramel that remains in the muffin tin over the buns.  Serve immediately.

PecanPuffPastry

 

Apple Butter Cheddar Waffles

Since I just don’t know how to leave things alone and feel the need to always one-up myself, I decided to tackle the typical Sunday brunch waffle.  While the standard homemade waffle is good, if not great as is, I thought to make it spectacular!

All the flavors I put together compliment each other perfectly.  Nothing overpowers the other and they come together in a slightly sweet and savory way.  Also that apple butter maple syrup at the end is so good it could be eaten off a shoe!  …or perhaps over ice cream or a slice of pie. 😉

The Starting Lineup

  • 2 cups All-Purpose flour
  • 1/4 cup brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon each apple pie spice & cinnamon
  • 1/4 teaspoon salt
  • 1-1/4 cup milk
  • 1/2 cup apple butter
  • 1-1/2 cup shredded sharp cheddar 
  • 2 eggs
  • 2 Tablespoons vegetable oil
  • *Combine and warm equal parts pure maple syrup with the apple butter to drizzle overtop.

Preheat your waffle iron to its medium setting.

In a large bowl whisk together the flour, brown sugar, baking powder, spices and salt.

In another bowl whisk together the milk, apple butter, shredded cheddar, eggs and vegetable oil.  Pour the liquid mixture into the dry mixture and stir/fold to combine.

Spray the waffle iron with nonstick cooking spray and spoon the batter onto the heated griddle.  Close and cook according to your waffle iron’s instructions.

Serve the waffles with the warmed apple butter syrup, enjoy!

CheddarAppleButterWaffles

Eggnog Pancakes with Maple-Nog Syrup

It’s that time of year again….Yep, you have a quarter-gallon left in your half-gallon of Eggnog and since the tree is down and gifts have dispersed, you have very little desire to drink it.  Oh what to do.

Well, we are BIG advocates of not wasting food in our home, even if it becomes a game of “Chopped” in my kitchen to see what I can come up with.  Funny, how usually it’s the best tasting of meals too??  Anyway, that was the exact case one cold and cloudy morning, as I stared blankly at the lack of ingredients in my refrigerator….then I spotted the eggnog!

Combining the magic ingredient with a basic pancake recipe made for our last bite of the holiday season!  Plus, with that eensy-teensy bit left in the bottom of your half gallon, it makes for a wonderful syrup addition!  Points for mom!!

Now the only problem, is that they were so yummy that I’m concerned to if I can buy the ‘nog in July??….. answer to be continued.

 

The Starting Lineup

Eggnog Pancakes

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 2 cups of your favorite eggnog
  • 2 large eggs
  • 3 Tbsp butter, melted
  • 1/2 tsp rum extract
  • 1/2 tsp vanilla extract

Maple-Nog Syrup

  • 1/2 cup real maple syrup
  • 1/2 cup of your favorite eggnog
  • 2 Tbsp butter
  • pinch of salt

 

Syrup:

In a medium saucepan over medium-high heat, combine the maple syrup and the eggnog and bring to a simmer.  Cook until it’s reduced by a quarter, about 5 minutes.  Remove from heat and swirl in the butter and salt until melted.  You can keep warm, on low, stirring ever so often.

Pancakes:

Preheat either a large skillet or an electric griddle to medium/medium-high heat (about 350 degrees for your griddle).

In a large mixing bowl, whisk together the dry mix (flour, baking powder, nutmeg and salt).  In a separate mixing bowl, whisk together the wet ingredients (eggnog, eggs, butter and the rum and vanilla extracts).  Pour the wet mixture into the dry and whisk together until just combined, small lumps are ok.

Using a ladle or measuring cup (spray with nonstick for ease of batter removal), pour about 1/3 cup rounds onto your preheated, buttered or lightly oiled cooking surface.  Cook until bottom side is a golden brown, flip and repeat on the other side.

Serve with your favorite pancake accompaniments:  fresh fruit, powdered sugar, toasted pecans or walnuts AND that fabulous warm syrup!!  Enjoy!

EggnogPancakes

 

Autumn Chopped Salad w/ Roasted Pork Tenderloin & Maple Pumpkin Vinaigrette

Yesterday we had quite the breeze..which resulted in a few (ok, many) of leaves falling onto our back porch and yard, much to my husbands dismay..ugh yard work .  Meanwhile, I happily watched it from my kitchen window while wondering what to cook up for dinner.  If nothing else, the view makes doing the dishes that much better. 

Now since the weather wasn’t really chilly but in the mid-80’s, and it was indeed Fall, what could I come up with??  Well below you will find a crisp flavorFALL (<< see what I did there) salad and a ridiculously juicy and warm pork tenderloin.  Oh and lets not forget that Vinaigrette!!  This will now be a staple in our home come Fall..May we also suggest serving with a nice cider?!  Apple cider for the lil’s of course.

*If you have a cast-iron pan, you can transfer the seared pork directly to the oven in this vesssel.  I did not only because my cast iron wasn’t large enough for both my tenderloins.

**Make sure to taste your vinaigrette as you go.  Remember, this is YOURS and if you like it sweeter then add more maple.  Thicker?  Then more pumpkin.  How about tangier?  Well, then you simply add more cider vinegar or dijon!  It’s up to YOU! 🙂 

The Starting Lineup
Maple Pumpkin Vinaigrette

  • 4 Tbsp maple syrup (real maple..no fake stuff here!)
  • 1/3 cup pumpkin puree (non sweetened)
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Pinch each of salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp thyme, fresh
  • 1 Tbsp water

Autumn Chopped Salad

  • Romaine lettuce, chopped
  • Iceberg lettuce, chopped
  • 2 apples, sliced thin
  • 1/4 cup pecans, chopped (candied optional)
  • 1/4 cup dried cranberries
  • 1/4 cup bleu cheese crumbles

Roasted Pork Tenderloin

  • 1 pckg pork tenderloin, usually comes with two
  • 2 Tbsp dark brown sugar
  • 1 Tbsp chili powder
  • 2 tsp rosemary (sounds weird with chili powder..just go with it)
  • Kosher salt and pepper, to taste
  • 1 Tbsp vegetable/ or canola oil
  • 1 Tbsp butter

Maple Pumpkin Vinaigrette…yes, I totally forgot to grab the dijon for the picture, oops! Make sure to use it though, it’s a great emulsifier.


Roasted Pork Tenderloin and Autumn Chopped Salad


Start by preheating your oven to 400 degrees and lining a sheet tray with foil.  Place the lined sheet tray into the oven while it preheats.  You’ll also want to start heating up a skillet(medium/medium-high heat) *I prefer my cast iron here, which is why I start to heat it up now, takes a few minutes..and then remove the pork tenderloins from the refridgerator to come to temp.

Next, in a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, dijon mustard, garlic and the salt and pepper.  Then slowly whisk in the extra virgin olive oil into the mix *slowly as not to “seperate” the dressing.  Finally stir in the fresh thyme (and 1 Tbsp water if you’d like it a bit thinner).  Cover and store in the refridgerator.

Open the package of pork, pat dry with paper towels, and rub on the seasoning blend.  In the now hot pan, add in the oil and the butter.  Then place in the pork (I had to do 1 at a time) and sear all sides till a deep golden brown.  That brown sugar will caramelize and create a ‘crust’, so dont worry as it’s not burnt.  This should take you about 10 minutes for both. 

Once the pork has been seared, place onto the lined sheet pan in the oven for about 20 minutes, flipping halfway through (till internal temperature reaches 140 degrees).  Remove from the oven, tent with foil, and allow to rest for 10 minutes.

While the tenderloins are roasting, start chopping up the rinsed lettuce and pat dry.  On a large (and of course pretty) serving platter lay out the chopped lettuce.  Then follow with the apple slices, pecans, dried cranberries and bleu cheese crumbles.  

Once the pork is rested (so the juices do not run out) slice it up!  Lay the slices (pretty again) across the prepared salad and drizzle a good amount of your homemade Maple Pumpkin Vinaigrette…oh lordy, enjoy!! 

Slowcooker Maple Apple Bacon Pork Tenderloin

It’s a rainy day here in Texas.  A glorious, cool, rolling thunder sort of day, perhaps my very favorite kind of day there is.  Now rainy days (or any day really) make me want to bake, broil and roast in my kitchen for as long as humanly possible…but there’s just something about that slow-cooker on making the home smell of divine aromas!

So that is exactly what I chose to use on this puddle jumping day!  Let me tell you, I chose to walk outside numerous times just so I could return in to that smell of tenderloin, bacon, maple and apples.  I mean really??  What screams comfort and Fall more than that?!

The Starting Lineup

  • 1 pckg pork tenderloin (they often come with two loins)
  • 6-8 strips bacon
  • 1 Apple, cored & sliced
  • 1/3 cup real maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 clove garlic, minced 
  • 1 yellow onion, quartered
  • 2 cups carrots 
  • 2 cups red potatoes 

We will begin by spraying your crockpot with a bit of non-stick spray, rinsing and chopping your produce and cooking the bacon.  Once bacon has crisped, remove from pan and rough chop.

In a small bowl, whisk together the maple syrup, balsamic, Dijon, soy sauce and minced garlic. 

Next, place the onions, carrots and potatoes in the crockpot followed by the pork tenderloin(s).

Pour the maple glaze over top and then toss on the apple slices and chopped, cooked bacon. 

Cover and cook on the low setting for 6-8 hours… dinner is ready, enjoy!! xo 

Chicken & Bacon Cheddar Waffle’wiches

This is a masterpiece. I am not kidding. By now I imagine that most of the country has heard of the delicious meal called “Chicken & Waffles”…Well let me introduce you to its hand-held counterpart, the Chicken Waffle’wich! You get the same flavors, but no fork and knife needed! Plus who could argue that a savory bacon & cheddar buttermilk waffle doesn’t enhance this delight!  

Disclaimer: this recipe made 6 large sandwiches and 3 of us ate every morsel of them in one quick sitting.

The Starting Lineup

Waffle Batter 

 

  • 2 cups flour
  • 1/4 cup light brown sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • Pinch of black pepper & salt
  • 3 eggs, beaten, room temperature
  • 5 Tbsp unsalted butter, melted and cooled
  • 2 cups buttermilk
  • 1 cup cheddar cheese, shredded
  • 6-8 strips bacon, cooked & crumbled, *leave bacon grease in pan

Fried Chicken Cutlets 
 

  • 6 thin sliced chicken breasts
  • 2 cups flour
  • 2 cups buttermilk (chicken should be marinated in this for at least 1 hour)
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt 
  • 1 tsp pepper
  • Oil (canola, peanut) for frying

Garnish

  • Maple Mayo (equal parts real maple syrup and mayonnaise)
  • Red Hot Mayo (equal parts Franks Red Hot Sauce & mayonnaise plus 1/2 tsp garlic powder)
  • Lettuce
  • Tomato

Preheat you waffle iron. *I like to heat it to medium (the 3 out of 5 on my iron). Also preheat your oven to 225 degrees. If you haven’t done so already, place your chicken into a shallow dish and cover with 2 cups buttermilk. Let sit in fridge for at least 1 hour.
Now in a large bowl combine the first 5 dry waffle ingredients, making a bit of a ‘well’ in the center. 
  

Can you kind of see that “well”?

 Add your beaten eggs into that ‘well’ along with the buttermilk and the cooled, melted butter. Stir to combine all of the ingredients, it’s ok if the batter is slightly lumpy. Then gently fold in the cooked & crumbled bacon and the shredded cheddar cheese. 
   The waffle iron should now be hot and ready to go! Pour about 1/4 cup of batter onto each waffle segment. Close and let it do its thing. Once you hear that beep and they’re done, transfer to a wire rack lined baking sheet and keep warm in the oven. *You want them to be on a rack ideally so they do not get soggy. 

Waffles!! I do not know why the lighting is all weird here, but…

 Chicken time!! Take the chicken & buttermilk dish out of the fridge. In another shallow dish, combine the two cups flour along with the spices. Finally, have another wire rack lined baking sheet ready to hold the floured chicken cutlets.
One by one, take a chicken cutlet out of the buttermilk and place into the flour. Lightly coat each side and then put BACK into the buttermilk and then BACK into the flour. Once coated twice, lay the dredged chicken onto the wire rack. Repeat with all cutlets. *Now my hands here were pretty messy, so I unfortunately could not take a picture of this process..I hope you get the idea. 

Coated and ready to fry!

 Now let’s get that pan you cooked the bacon in up to med-high temp, see why you needed to keep that grease! If needed, add a bit of oil to the pan as well, so it comes about an inch up the pan side.  
Place (careful..hot oil!!) the chicken, about two at a time into the pan. I cooked mine about 4-5 minutes on the first side and then 3-4 minutes on the other side. Transfer the cooked chicken to another wire racked baking sheet and into your preheated oven (along with those waffles) to keep warm. 
   Once all is cooked, hot and ready to go it’s assembly time!! By all means, create your own masterpiece here but around my house this is how we do it..
On one waffle slather on the maple mayo, on another waffle slather on the Red Hot mayo. Top the maple mayo-d waffle off with a crunchy chicken cutlet, lettuce & tomato and then the Red Hot mayo-d waffle. Cut in half at an angle and enjoy!!! *You may just need to hold these bad boys together with a wooden skewer, they’re huge! 👌 
 

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