Maple & Beer Glazed Bacon

I know we grabbed your attention just about right away because, well BACON and BEER. And I promise, you won’t be disappointed. It’s hard to imagine making bacon any better, but this recipe legit does just that. The bacon is coated in a sweet and slightly savory glaze that makes it melt in your mouth. Mix that with the saltiness of the bacon. #canteven

  • 1 package of thick cut bacon
  • 1 cup pure maple syrup
  • 1 cup honey
  • 2 tbsp Grey Poupon mustard
  • 1 bottle Sam Adams lager

Preheat your oven to 350 degrees. Place the bacon on a baking sheet/jelly roll pan and cook for 20 – 25 minutes until slightly crispy but not fully cooked. While that’s making your house smell amazing, in a small saucepan bring the maple syrup, honey, and mustard to a boil. Reduce the heat to medium and add the beer. Simmer the mixture for 5 minutes. When the bacon is done, pour the maple mixture on top creating an even layer on each strip. Cook the bacon for 5-10 more minutes depending on how crispy you prefer it.

Maple beer glazed bacon_damndelish

Happy Eating, XO.

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Strawberry Peach Mini Muffins

It’s peach season people. And what better way to eat peaches than with another summer favorite – strawberries! (Ok, we think our peaches and cream and peach cobbler recipes are pretty awesome too. FINE, we’re obsessed with peaches.) Aaanyway, I picked these juicy fruits up from our local farmers’ market over the weekend. I absolutely adore going to farmers’ markets and I’m lucky enough to say I have a handful of them all within 15 minutes away. The fact that I can get fresh fruits and veggies means endless recipe options, for us and you. Saweet! And if you go a little overboard with too many fruits and veggies, before they start turning, throw them in to muffins like these little guys.

These mini muffins are perfect for brunch or as dessert. And, warning: they’re super poppable. You may run out sooner than you think.

Cue Presidents of the United States

*Makes 24 mini muffins

  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup chopped strawberries
  • 1 cup chopped peaches

Preheat the oven to 350 degrees and grease a mini muffin pan. In a mixing bowl, combine the dry ingredients: baking powder, flour, and sugar until fully blended. Stir in the eggs, both extracts, and the butter. You should begin to see a dough form. When fully combined, gently fold in the strawberries and peaches. Pour into the pan, filling each muffin to 3/4 high. Bake for 20 minutes or until the tops are golden brown.

Strawberry peach mini muffins DamnDelish

Happy Eating, XO.

Almond Biscotti

As I sat down to write this post I remembered, “Oh yeah, I should grab some of this biscotti I have leftover in the fridge.” This is the third batch I’ve made in two weeks…

The first time I made this biscotti I tested it on my family and it was gone in two days, followed by threats that they needed more asap. The second time, I made it for my husband and myself to make sure I could make it just as good. I did. It was. The third time I made it as a gift. I obviously became confident in it quickly. All I’m saying guys, is that this recipe is versatile. You can make it for anyone, for any occasion and it will be amazing no matter what.

  • 1 1/4 cups whole almonds, no salt
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, plus 1 large white beaten with pinch salt
  • 1 cup sugar
  • 4 tbsp unsalted butter, melted
  • 1 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • Oil spray

This is going to seem like a ton of steps, but I promise, once you make it once, you won’t forget how to do it.

Preheat oven to 375. Pulse 1 cup of almonds in a food processor until finely ground, place in a bowl and set aside. Pulse the remaining 1/4 cup into roughly chopped chunks and also set aside in a bowl. Again in the processor, combine the flour, baking powder, and salt and transfer to a bowl. (Yes, you’ll need a lot of bowls, and yes, the food processor is your best friend for this recipe.)

“Scramble” the eggs in the processor until they’ve lightened and almost doubled in volume. While the eggs are being scrambled, slowly add sugar until thoroughly combined, as well as the melted butter, almond extract, and vanilla. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and gently fold until just combined. Add the ground and chopped almonds. Fold in remaining flour until a dough begins to form.

At this point you can either refrigerate the dough for a couple of hours, or bake right away. When you’re ready to bake, separate the dough into two rectangles, flattening them slightly to roughly 2″ high. Coat the spatula with a little bit of oil and smooth over the loaves. Beat the egg white until foamy, then brush on top of the two loaves to give them a crisp finish.

Bake the loaves for 25 minutes. They’ll begin to crack on the top. At this point, take them out of the oven and let them cool for 30 minutes. Before putting them back in the oven, slice them on an angle roughly 1″ thick. Lay the slices on their side and bake for the last 30 minutes until golden brown.

Biscotti

 

Happy Eating, XO.

Ricotta Berry Crepe

Ok, guys. You already know we have a thing for crepes, so why not keep a good thing going? This is obviously my go-to recipe for those weekend mornings when I have a little bit of extra time. But they’re also really versatile. Once the crepes are made you can stuff them with whatever you like. In this case I chose some ricotta and berries, but I’ve also done variations of eggs, ham, and sauteed arugula. Or, one of my husbands’ favorites, steak and eggs.

*Makes 2 servings

  • 2 crepes (The Huffington Post has a great ingredient converter for those times you need more or less than what the recipe calls for)
  • 2 cups of ricotta cheese
  • 4 cups of fresh berries
  • 1/2 cup water
  • 1 tsp cornstarch
  • 1/4 cup slivered almonds

Make the crepes according the recipe above (these can also be made ahead of time and frozen up to 1 month). In a small sauce pan, heat the berries, water and cornstarch over medium heat. Stir every so often until you see a sauce form.  Be sure not to turn all of the berries to mush when stirring. In a small skillet, toast the almonds over medium heat. They only need a couple of minutes, so keep a close eye on them.

Lay the crepe flat on a plate and spoon 1 cup of the ricotta cheese down the middle and 1 cup of the berries. Fold the edges in and flip to put the fold on the bottom.  Top with another cup of the berries and half of the slivered almonds. Do the same for the second crepe. You can get even fancier and sprinkle some confectioner’s sugar on top.

Berry Ricotta Crepe

Happy Eating, XO.

Tater Tots

I’m OBSESSED with Dunkin Donuts hash browns. Mainly because they are so flavorful but it’s also their texture. They are soft on the inside and crispy on the outside. They almost look like circular tater tots and that’s why I got the idea to try and recreate them at home. Granted for 99 cents you cant go wrong, however with the weather getting better and hot dog season approaching, I figured a good tater recipe would come in handy for most folks. Also, I’m not a huge dill fan so I substituted with chives, but do whatever herbs you like. Just get some flavors going in the tots, try paprika, etc. just experiment!

  • 2 pounds russet potatoes, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves

Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool. (don’t forget that it says to par boil, if u cook too long the shredding will be difficult) Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. (Make sure you salt and season the mixture very well. You could also try french onion soup mix with the other seasonings)  Form potatoes into tots (make sure you oil your hands to form tots because mixture is gummy). Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

IMG_3537edit

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes

Happy Eating, XO.