Maple Bacon Donut Muffins

So what's better then dessert?!?! Dessert with some form of crunchy BACON on top!! DUHHH!! So here is the best of everything in life, a donut in muffin formed with a sweet maple glaze and bacon sprinkled on top. One rule: DONT FALL IN LOVE!!! 

Ingredients:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

GLAZE:

2C powdered sugar

1/4C pure maple syrup

2-3 Tbsp water

8-10 slices bacon, cooked and roughly chopped

Directions:

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 
8. 8. In a medium bowl, beat together icing          ingredients. Dip cooled donuts in icing. Immediately sprinkle with cooked,   chopped bacon.

ENJOY!!!!

Bacon Cheesy Bread

My husband loves mexican cornbread with his chili BUT I wanted to step it up. And nothing steps it up more than when you add BACON.....

Ingredients

8-10 slices bacon, after cooked and chopped you'll need 2 cups

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoon granulated sugar

8 ounces cream cheese, softened

¼ cup diced jalapeno

2 cups cheddar jack cheese

12 ounce buttermilk

1 tablespoon bacon grease(after bacon is fried)

Instructions

Preheat oven 350 degrees

Spray 9x5 inch loaf pan with non-stick spray

In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.

In another bowl, sift flour, baking powder, salt and sugar.

Add cream cheese mixture, 1 tablespoon bacon grease and buttermilk and mix until just combined.

Pour mixture into loaf pan.

Bake 45 to 50 minutes, until top is browned.

Remove from oven and place on a wire rack, cool 5 minutes before removing. 

***adapted from pinterst***

Brown Sugar Cupcakes with Salted Carmel and Bacon

I love cupcakes and when one of my YW(young women) from church suggested I make cupcakes I was like DUH!!!! So here it is...ENJOY!!!

INGREDIENTS:

1 1/2 cups of flour

1 1/2 tsp baking soda

1/4 tsp sea salt

1 cup light brown sugar

1 egg

1 tblsp vanilla

1/2 cup unsalted butter(melted)

DIRECTIONS:

Preheat oven to 350 degrees F. And place liners in cupcake pan.

In a bowl combine 1 1/2 cups all purpose flour with 1 1/2 teaspoons baking soda and 1/4 teaspoon of sea salt. Stir to mix and set aside.

In a large bowl, whisk together 1 cup loosely packed brown sugar with 1 large egg until smooth. Add in 1 tablespoon of vanilla extract. Slowly pour in 1/2 cup unsalted butter that has been melted and cooled. Continue to whisk together.

Fold in the flour mixture mixing with a spoon until batter is smooth. 

Fill the liners 3/4 with the batter. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool completely.

SALTED CARMEL:

Brown Sugar

1/2 stick Butter (4 Tablespoons)

1/2 cup Cream

1 Tablespoon Vanilla

Pinch Of Sea salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. 

Buttercream:

• 2 cups (4 sticks) unsalted butter, room temperature 
• 1 pound confectioners' sugar, sifted 
• 1 teaspoon vanilla extract 
• 1/8 teaspoon salt

• In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

  
  

  BACON: 

  I just took slices of bacon and stacked them then used my kitchen shears and cut directly into pan. I fried on high. Keep an eye out so they don't burn. 

  
  

  

  
  

  
  
  
  
  

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It's FALL: time for warmth!

I am so excited for Fall not only because we get a break from the Texas heat BUT also warmth and comfort food is back! So here is my first Fall recipe:

Cheddar Bacon Ranch chicken pasta is creamy, comforting and delicious, all the things to want in food. **Adapted from Better Homes and Gardens**

1 pound mostaccioli or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.

5. Serve each plate of pasta with more bacon sprinkled over the top.