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This old fashioned Buttermilk Sweet Bread is a recipe we make often because it is so versatile! It’s a quick bread with just a hint of sweetness and goes perfectly with almost any meal! I love quick breads such as Chocolate Chip Banana Bread, Beer Bread, and Cream Cheese Banana Bread.

Buttermilk Sweet Bread

I am an eternal fan of quick breads. You dump some basic ingredients in a bowl, stir and bake, and then voila, there is a tender loaf of warm bread perfect with any meal.  This recipe was a bit different than most quick bread I make as it doesn’t have a specific flavor profile. Which now that I think about, I really like. I said it once but I’ll say it again, this is one heck of a versatile bread!

What is Quick Bread?

Simply put, no yeast is required. Most quick breads follow a simple formula of combining dry ingredients, adding wet ingredients, and stirring just enough to incorporate. This recipe definitely follows that!

Because this recipe is such a great base, you can add fruit, extracts, cheese, seasonings… you name it.

How to Make Buttermilk Sweet Bread

Assemble your ingredients:

  • all-purpose flour
  • baking soda
  • baking powder
  • buttermilk
  • butter
  • vanilla
  • granulated sugar
  • eggs

Because this is an old-fashioned buttermilk sweet bread, I added vanilla and sugar. If you want to make your bread savory, omit the vanilla and only use 1 tablespoon of sugar. 

In a large bowl, add all of the dry ingredients. Sift together. Add the wet ingredients and stir until just incorporated. You don’t want to overmix. Pour the batter into a prepared pan (I like to use Homemade Pan Release) and bake in a preheated oven.

Why Use Buttermilk in Recipes?

Buttermilk brings a pleasant tang to cakes, bread, and biscuits. It helps tenderize gluten, giving baked goods a softer texture and more body. If baked goods have baking soda (which this one does!), then using buttermilk is a good option. Baking soda is a leavening agent that requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it.

Sugar in Buttermilk Bread

I started out by wanting a bread that wasn’t as sweet and found that adding 1 tablespoon of sugar was good. Then I decided to make this recipe with fresh strawberries and added 1/2 cup of sugar. It was perfection. Then I made it without strawberries but left in the 1/2 cup sugar and found that this was our favorite. Please do feel free to play around with the sugar in this recipe and make it to your tastes.

If you prefer a sweeter buttermilk bread but don’t want to use granulated sugar, you can use honey. About 1/4 cup works best in the recipe I have shared below.

Can You Freeze Quick Bread?

Sure thing! Just bake the bread and allow it to cool completely. After it has cooled, wrap tightly with aluminum foil or plastic wrap and then place in a freezer-safe plastic storage bag. When you are ready to use it, allow it to come to room temperature on the counter.

To Make These into Buttermilk Muffins:

Scoop the batter into muffin liners and bake for 16-20 minutes at 350°F.

Love buttermilk recipes? Try these:

How to Make Homemade Buttermilk

Pecan Buttermilk Cake

Buttermilk Biscuits

Buttermilk Banana Bread

Buttermilk Sweet Bread

This easy quick bread is a great option for any meal… breakfast, lunch, or dinner!

  • 2 cups (226g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (245g) buttermilk
  • 6 tablespoons butter, (melted)
  • 2 large eggs, (room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup (100g) granulated sugar
  1. Preheat oven to 350°F and prepare a 9×5 loaf pan with baking spray or GOOP.
  2. Whisk together the flour, baking powder, baking soda, and sugar in a bowl.
  3. Add in buttermilk, melted butter, vanilla, and eggs. Stir until all the ingredients are combined. Batter will be sticky.

  4. Pour into 9×5 pan and bake for 40-50 minutes, or until top is golden brown and an inserted toothpick is removed with a few crumbs. (It should not have wet batter on it)
  5. Allow to cool in the pan for about 5 minutes and then invert onto a cutting board or cooling rack. Best served warm!

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This Banana Split Fluff is the most requested dish at our BBQ’s. The kids can’t get enough! They eat first with their eyes, but when they hear the name, they are in kid heaven! You may also like my Pistachio Fluff (Watergate Salad) and Oreo Fluff!

Banana Split Fluff

Easy peasy summertime dessert! This recipe is perfect for your next block party or BBQ for a few reasons.

  • it tastes so good
  • it doesn’t need refrigeration
  • folks think you have spent hours, but it only takes 5 minutes!
What is a Fluff recipe?

Typically it is an instant pudding base with whipped topping added to create a lighter and “fluffier” texture. This recipe does not have pudding and utilizes sweetened condensed milk. (My Oreo Fluff is the same formula!) But the final result is the same… a lighter, fluffier, flavor-packed mousse-like recipe that folks can’t get enough of!

How to Make Banana Split Fluff

So easy anyone can make it. If you are getting ready for a party, ask one of the kids to put it together! Grab your ingredients:

  • sweetened condensed milk
  • whipped topping
  • cherry pie filling
  • bananas
  • crushed pineapple
  • chopped nuts (we prefer peanuts, this is optional)

Add the sweetened condensed milk and whipped topping to a bowl and stir to combine. (I like to use my hand-held mixer just to make sure it’s really incorporated, but if you are not afraid of a little stirring, feel free to use a spatula and stir away.) Add in your cherry pie filling, chopped bananas, and pineapple. Stir again. And you’re done! Well, almost. If you want to garnish you can add more whipped topping on the top and sprinkle with chopped nuts. I added a marachino cherry to the individual servings which the kids loved.

How to Serve Banana Spilt Fluff

When attending an event I make it in a big bowl and bring a big spoon. (Who doesn’t love a giant helping of banana split fluff?) But when at home I like to serve it in individual bowls. I often head to the local thrift shop or dollar store and pick up ice cream dishes. I love it when they don’t match, it always adds a rustic aesthetic to the presentation that folks love

This banana split fluff is great because it does not require refrigeration! You can make it and chill it until your event (helps the bananas from browning) or you can just whip it up, throw it on the food table, and have a great day!

Variations for Banana Split Fluff
  • Use instant banana pudding in place of the sweetened condensed milk. Or use instant chocolate pudding!
  • Try maraschino cherries instead of cherry pie filling. I have used a 24-ounce jar (drained) and roughly chopped the cherries before adding.
  • Add in a couple of cups of mini marshmallows.
  • Top with chocolate syrup or mini chocolate chips.
  • Make it a “lush” dessert! In a 9×13 pan add a layer of banana pudding (I add chopped bananas when I do this), a layer of vanilla pudding, and a layer of chocolate pudding. Top with a layer of whipped cream, then drizzle with chocolate syrup and sprinkle with maraschino cherries. I make this often and have never posted it here, but I will soon!

Check out these other fantastic summer-time desserts:

No-Bake Cheesecake

No-Bake Oreo Cheesecake

No-Bake Strawberry Cheesecake

No-Bake Caramel Shortbread Pie

Peanut Butter Oreo Dessert (No-Bake!)

Banana Split Fluff

Always a hit at any get-together, this Banana Split Fluff is a crowd pleaser!

  • 1 can (14 ounces) sweetened condensed milk
  • 12 ounces whipped topping
  • 1 can (21 ounces) cherry pie filling
  • 3 firm bananas, (cut into chunks)
  • 1 can (8 ounces) crushed pineapple, (drained)
  • 1/2 cup chopped nuts, (optional)
  1. In a large bowl, blend the sweetened condensed milk and whipped topping until fully combined.

  2. Add the cherry pie filling, banana slices, and crushed pineapple.

  3. If you are adding nuts (we prefer chopped peanuts) add them now. Reserve a few for garnish.

  4. Stir all ingredients by hand. You can serve immediately or chill until ready to serve.

I laughed when I saw this picture because it reminds me of that famous scene from Varsity Blues! 😂😂😂

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This Cheeseburger Salad is a craving buster! It tastes exactly like a Big Mac but is gluten-free and loaded with flavorful goodness. Perfect for a busy weeknight (even the kids love it) or a fun weekend treat! If you love this salad (and I know you will) don’t miss my other favorite salads: Cobb Salad, Jalapeno Chicken Salad, Chicken and Tomato Salad.

Cheeseburger Salad?

What the heck is a cheeseburger salad anyway? If you are going to the trouble, why not just make a cheeseburger? Friends, I hear you. The recipe seems weird in concept, but once you try it, you’ll get it. It tastes exactly like a cheeseburger from good ole Micky D’s. Like, exactly. I was shocked at the first bite and felt it was my civic duty to go back for more. If you happen to be low-carb or even no-carb, this is the salad for you! Perfectly seasoned ground beef and all the typical burger fixins make this salad a keeper.

Cheeseburger Salad Dressing

First, let’s talk about this “dressing”. When making it I thought to myself… no. This can’t be right. It tastes like sour mustard!! Definitely not suitable for any other salad but this one. But let me tell you… when you combine it with the other ingredients in this recipe it takes on a whole new flavor aspect.

How to Make Cheeseburger Salad Dressing

If you do a double take when seeing these ingredients, you are not alone.

  • yogurt
  • vinegar
  • mustard
  • ketchup
  • paprika
  • sugar (optional)

Sounds yummy! Or not. But just trust me on this. It will work.

Grab every ingredient except the sugar and add to a bowl. Stir well. Now, this is the important part… taste it. It’s lip-smackin for sure! I thought it was just a bit too mustardy, so I added a teaspoon of sugar. If you taste it and think it will be fine, feel free to omit that extra sugar. Set aside and start assembling your salad!

How to Assemble Cheeseburger Salad

When you are ready to assemble the salad, prepare your ground beef. This takes just 10 minutes, but if you are short on time you can prepare the ground beef, store in the refrigerator, and then warm it up right before use. I prefer the ground beef to be warm, not hot, on the salad.

Grab a big bowl and lay down a bed of lettuce. The recipe calls for 2 heads, but feel free to adjust that amount to suit your tastes. (I prefer less lettuce because I try to not eat healthily.) 😉

Chop your tomatoes, onion, and pickles. A quick note about the pickles, if you can buy “dill chips”, they are the larger round slices of pickles that restaurants serve. Just don’t add “dill pickle chips” to your grocery list or your spouse will come home with a bag of dill pickle potato chips. #ithappenedtome

Add the beef, vegetables, and cheese to your bowl filled with lettuce. Sprinkle some salt and pepper (optional) and then drizzle on your dressing. Sprinkle on some sesame seeds. Toss the salad and serve!

This salad is best eaten right away.

Looking for some hearty dinner recipes?

Stuffed Buffalo Chicken

Chicken Alfredo with Brussel Sprouts

Crock Pot Honey Ham

Tuna Casserole

Tater Tot Hotdish

Cheeseburger Salad

Tastes just like a Big Mac! You'll never miss the bun!

Hamburger
  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • pinch salt
  • pinch black pepper
Dressing
  • 1/2 cup plain greek yogurt
  • 1 tablespoon red wine vinegar
  • 2 teaspoons mustard
  • 1 teaspoon ketchup
  • 1/2 teaspoon paprika
  • 1 teaspoon granulated sugar, (optional)
Salad
  • 2 heads romaine lettuce (about 8 cups), (chopped)
  • 1 cup shredded cheddar
  • 1 cup grape tomatoes, (halved)
  • 6-8 baby dill pickles, (sliced)
  • 1/4 red onion, (thinly sliced)
  • 1 teaspoon sesame seeds, (for garnish)
Hamburger
  1. In a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes. Set aside to cool slightly.

Dressing
  1. In a medium bowl, stir together yogurt, vinegar, mustard, ketchup and paprika.

Salad
  1. In a large bowl, make a bed of the lettuce. Add the cheddar cheese, tomatoes, pickles, and red onion.

  2. Pour dressing over salad and then toss. Sprinkle with sesame seeds for garnish.

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Learning how to make Pistachio Mallow Salad is a right of passage for some midwestern kids. I learned standing by my mom’s side and it brings such back fond memories! If you love easy desserts that you will be proud to bring to any gathers, try my Piggy Pie Dessert and Peanut Butter Oreo Dessert.

Pistachio Fluff

So apparently this is also called a Watergate Salad. I hadn’t heard that name until I became a recipe writer and was curious to know more. This recipe has been around for more years than I have been alive and consumed by many!

What is a Fluff recipe?

Typically it is an instant pudding base with whipped topping added to create a lighter and “fluffier” texture. This recipe is a pistachio pudding base, whipped topping, and the fruit of choice, pineapple.

There are a few variations like the number of boxes of pudding to use, the garnish (some, like my grandma, always put a cherry on top!), and the ingredients. Some folks add coconut, some add mandarin oranges, some add chopped walnut to the salad, some make homemade whipped topping instead of store-bought. It seems that no matter what variation you choose, the dessert is a crowd pleaser!

How to Make Pistachio Fluff

When I am preparing dishes for a get together I love having one or two recipes that are easy, can be made ahead, and only require a few simple ingredients.

  • whipped topping
  • instant pistachio pudding
  • mini marshmallows
  • crushed pineapple
  • chopped nuts (optional)

Simply add all the ingredients together (except the chopped nuts) and stir. So simple anyone can do it and so yummy no one will care that it only took 5 minutes to make!

How to Serve Pistachio Fluff

When attending an event I make it in a big bowl and bring a big spoon. (Who doesn’t love a giant helping of pistachio fluff?) But when at home I like to serve it in individual bowls.

It is recommended that you serve pistachio fluff cold, but my experiences lead me in a different direction. I can remember many a neighborhood get together where it was served next to jello, potato salad, and cheese balls. It has usually sat out for a bit before we got to dive in which meant my fondest memories are of eating it warm. Not saying this is the way to serve it, just that it is how I remember eating it and therefore how I like it today. 🙂

More Dessert Recipes

Blueberry Galette Dessert

Brownie Peanut Butter Dessert

Peanut Butter Cookie Dessert Pizza

Neapolitan Dessert

Pistachio Fluff Recipe

Is a BBQ really a BBQ if there is no Pistachio Fluff?

  • 16 ounces whipped topping
  • 1 package (3.4 ounce) instant pistachio pudding mix
  • 2 cups miniature marshmallows
  • 1 can (20 ounce) crushed pineapple, (do not drain)
  • 1/2 cup chopped pistachios or walnuts
  • Additional whipped topping ((optional and for garnish))
  1. In a large bowl combine the whipped topping, pistachio pudding, marshmallows, and pineapple.

  2. Cover the bowl with plastic wrap and chill for at least an hour. (Can be chilled up to 48 hours prior to serving.)

  3. When you are ready to serve, top with additional whipped topping and sprinkle with chopped pistachio. (If you are like my grandma, you add one maraschino cherry on top!)

Looking for more recipes so you can be the star of your gathering? These are always winners!

Bacon Corn Dip

Egg Salad

Crockpot Buffalo Chicken Dip

Greek Salad

Southwest Cobb Salad Dip

Homemade Ranch Dressing

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This Bacon Corn Dip is ready in less than 10 minutes and tastes so creamy and flavorful! An easy no-bake dip recipe that is loaded with bacon and perfect for game days and parties. If you love Appetizers, don’t miss my Skillet Artichoke Dip and Bacon Ranch Cheese Ball Bites!

Easy Corn Dip Recipe

This easy Corn Dip with Bacon is the ultimate crowd-pleasing party dip recipe and always a hit when I make it! Creamy, cheesy, and so flavorful this appetizer is perfect for your next get-together with friends or to bring to a potluck.

It takes only a few minutes to mix together and can be made a few hours in advance which is always a plus in my opinion. The ingredients are a super simple and easily adaptable to what you have in your pantry. It’s amazing how such simple ingredients can yield such delicious flavor. A perfect flavor combination!

This simple corn and bacon dip recipe is the ultimate appetizer for your next party!

Tips and Tricks for Making Bacon Corn Dip
  • You can use canned whole kernel corn, canned Mexican corn, frozen corn, or grilled corn from the cob for this recipe. If using frozen corn let the corn defrost and then discard the water before adding it to the other ingredients.
  • Instead of Mozzarella and Cheddar cheese, you can also use a mixture of your favorite cheeses. I prefer using freshly grated cheese, but your favorite pre-grated cheese will work fine.
  • Use freshly grated parmesan cheese to get the most flavor!
  • Depending on how spicy you like your dip add one or two (or more) finely diced jalapenos.
  • You could eat this dip right away, but letting it sit in the fridge for a few hours makes it taste even better.
  • For the best flavor refrigerate the dip for at least 4 hours or overnight.
  • Garnish with bacon crumbles, scallions, and parsley and serve with your favorite crackers or tortilla chips.

Add-In Ideas
  • Canned diced green chiles (Drain before adding them to the dip)
  • Finely diced fresh bell pepper
  • Fresh Cilantro
  • Your favorite Hot Sauce
Looking for more party recipes? Check out these:

Bacon Corn Dip

This Bacon Corn Dip is ready in less than 10 minutes and tastes so creamy and flavorful! An easy no-bake dip recipe that is loaded with bacon and perfect for game days and parties.

  • 2 cans (15 ounces each) whole kernel corn, (drained)
  • 1/2 cup mayo
  • 3/4 cup cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1-2 jalapeños, (finely diced (save some for garnish))
  • 10 slices cooked bacon, (crumbled)
  • 2 red onions, (finely diced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. In a large bowl combine corn, mayo, cream cheese, cheddar cheese, mozzarella cheese, parmesan, and jalapeños. Stir with a spatula until combined.
  2. Add crumbled bacon (reserve some for garnish) and red onions.

  3. Season with salt and black pepper.
  4. Cover bowl and let sit in the fridge for 1-4 hours or overnight for a more intense flavor.

  5. Garnish with remaining bacon crumbles and jalapeno and serve with crackers.

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Oreo Fluff is an easy four-ingredient dessert that is perfect for BBQ’s, get-togethers, or anytime you have a craving! I love it so much I made an entire Oreo Brownie Dessert which happens to be one of the most decadent brownie desserts I have ever made. This Oreo Fluff is the star of that dessert!

Oreo Fluff

I need to be real with you. My husband quit his job a few months ago and has been working with me on the blog now. I love having him around and especially love when he offers to pick up groceries. One day he came home with 6 family size packages of Oreo’s. SIX! Knowing myself as well as I do, and knowing I would sit and eat them all if I didn’t come up with some recipes fast, this Oreo Fluff was created. I have seen it served at many a Minnesota get-together but never made it myself.

I asked my aunt for her recipe, but it had vanilla pudding in it and I didn’t have any on hand. Then I found my MIL’s church cookbook and low and behold, Oreo Fluff with sweetened condensed milk. Winning!

I used double-stuff Oreo’s, but you can use regular if that is what you have. It might be fun to use Mint Oreo’s and add 1-2 drops of green food color for a Mint Oreo Fluff!

Oreo Fluff Recipe

Four easy ingredients are all you need to make Oreo Fluff. I made mine in a stand mixer but you can certainly use a hand-held mixer. Heck, you could even attempt to whisk it by hand if you need a mini-workout before indulging in this tasty treat!

  • cream cheese
  • sweetened condensed milk
  • whipped topping
  • Oreo’s

Mix the cream cheese and sweetened condensed milk so that they are fully combined. Fold the whipped topping in by hand. Add in the crushed Oreo’s.

I opted for store-bought whipped topping (Cool Whip) for a couple of reasons:

  1. It’s faster
  2. You can’t tell the difference in this dessert.

Usually, I will recommend making your own from scratch, but it’s just not necessary in a dessert where the other main ingredients are cream cheese and sweetened condensed milk! 😂

I also only added 16 crushed Oreo’s to the fluff. You could go so far as to DOUBLE that, just be ready for the fluff to appear darker. Not a problem per se, if you don’t care how it looks and love Oreo’s!

What Does Oreo Fluff Taste Like?

You may not like this description but it’s by far the most accurate I can think of. It tastes like warm cookies & cream ice cream. (I have super sensitive teeth so enjoy my ice cream a bit melted.) When I tried this Oreo Fluff for the first time it hit me… it tasted identical to the ice cream! Creamy, silky, velvety smooth with the perfect punch of Oreo cookies throughout.

How to Serve Oreo Fluff

Warm or cold? That is the question. The truth is we enjoyed it both ways so it will be perfect for a BBQ or somewhere food will sit out for a bit. But my favorite was chilled. As I mentioned, it reminds me of cookies & cream ice cream, so eating it chilled it a special treat!

Could You Make an Oreo Fluff Pie?

Absolutely! Just prepare your favorite pie crust (can I recommend an Oreo crust?) and pour the fluff in. If you are making it into a pie I recommend serving it chilled and adding some whipping topping! Some folks even like adding 2 cups of mini-marshmallows and I certainly wouldn’t complain about that. I also made it with brownies, be sure to check out my Oreo Brownie Dessert!

Looking for More Oreo Recipes?

Peanut Butter Oreo Dessert

Mini Oreo Cheesecakes

Oreo Rice Krispy Bars (Video)

No Bake Oreo Cheesecake

Piggy Pie Dessert

Oreo Fluff

  • 8 ounces cream cheese, (room temperature)
  • 14 ounces (1 can) sweetened condensed milk
  • 16 ounces whipped topping
  • 16 Oreos, (roughly broken)
  1. Place cream cheese and sweetened condensed milk in a stand mixer and blend on high for 1 minute.
  2. Remove bowl from mixer and hand fold in whipped topping.
  3. Add broken Oreo's to topping and stir until incorporated. (Save a few Oreo crumbles to sprinkle on top)

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Bacon Wrapped Brussel Sprouts are a fun way to eat your veggies!  Crisp maple and brown sugar glazed bacon wrapped around mouth-watering brussel sprouts.  These are the perfect appetizer!    Bacon appetizers are some of my favorites, make sure to check out my recipe for Bacon Jalapeno Poppers Stuffed With Cream Cheese!

Bacon Wrapped Brussel Sprouts

I am always trying to whip together a new idea for appetizers around here.  It might be because we love bacon, it might be because I have a house filled to the brim with adults, teenagers, and children who love to eat and are ALWAYS hungry.  It might be a little bit of both.  Bacon Wrapped Brussel Sprouts came to life on a day when we were making also making Bacon Stuffed Mushrooms and had just got done making Parmesan Roasted Brussel Sprouts.  So, I happened to have a pile of Brussel sprouts and a pile of bacon.  I guess there are worse problems in life, right?

How to Prepare Brussel Sprouts

It really couldn’t be any easier.

  • Remove from stems. (if necessary)
  • Remove any browned edges or imperfections. (Peel back any leaves that have spots or are discolored. We give these to our chickens!)
  • Rinse well in cool water.
  • Dry completely.

Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.

When preparing dishes with Brussel sprouts I take a couple of things into consideration:

  • Size– if they happen to be large, I will cut them in half before wrapping in bacon. If they are smaller, like the ones we harvested from our garden, I will wrap them whole. (these are also the best tasting in my opinion!)
  • Freshness– they should be green, not yellow or having black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.

Bacon Wrapped Brussel Sprouts with Maple Glaze

This maple glaze is the stuff dreams are made of.   Maple Syrup and brown sugar give it a sweet flavor, and the cayenne pepper gives this just the perfect amount of kick with just the right amount of spicy heat.  You can adjust the heat up or down by adding more or less of the cayenne pepper.  I believe what happens is that the fat renders from the bacon and seeps into all of the seasonings and naturally carmelizes the brown sugar and maple syrup and the result is a perfect blend of sweet and savory.

How to Make the Perfect Bacon Wrapped Brussel Sprout

We made a few batches of these and we did learn a few things along the way, imagine that!

Bacon:  Normally I suggest using thick cut bacon, but in this case, I take that all back.  Ok, I don’t take it ALL back, but for this particular recipe, I will recommend using high-quality thin cut bacon.  Why?  Cooking times.  Thick cut bacon takes a bit longer to crisp up, and for this recipe, you really want the thin cut bacon.  If you are set on using thick cut bacon, you can solve this problem by pre-cooking the bacon to about half done.  You still want the bacon to be pliable enough that you can wrap it around the brussel sprout.  You also might want to wear gloves during the wrapping process so you don’t get a bacon grease burn.

Brussel Sprouts: Make sure they are fresh and relatively similar in size. You don’t want them too large, the extra big ones will need to be cut in half for this recipe or they will not cook all the way through.

Maple Glaze:  Generously, and I mean generously, coat the inside and the outside of each piece of bacon.  The oven will do the rest of the work for you.  You will not regret this.

Bacon Wrapped Brussel Sprouts

Bacon Wrapped Brussel Sprouts are a fun way to eat your veggies!  Crisp maple and brown sugar glazed bacon wrapped around mouth-watering brussel sprouts.  These are the perfect appetizer!    Bacon appetizers are some of my favorites, make sure to check out my recipe for Bacon Jalapeno Poppers Stuffed With Cream Cheese!

 

  • 24  Baby brussel sprouts, (or regular sized halved)
  • 12  slices bacon
  • 1/4 cup  (80g) maple syrup
  • 2 tablespoon  brown sugar
  • 1/8 teaspoon cayenne pepper
  1. Preheat oven to 400° F
  2. Line a large baking sheet with foil.
  3. Clean and trim the ends of brussel sprouts.
  4. In a small bowl, whisk together maple syrup, brown sugar, and cayenne pepper.
  5. Cut bacon in half crosswise, then brush bacon with syrup mixture.
  6. Wrap a slice of bacon around each brussel sprout, and place it seam side down on the baking dish.
  7. Brush the tops of bacon wrapped brussel sprouts with the remaining syrup mixture.
  8. Bake until crispy about 30-40 minutes.

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This Brussel Sprout Breakfast Bake is not your every day average egg bake.  This amazing breakfast meal is prepared from start to finish in your skillet.  A sweet and savory mixture of balsamic brussel sprouts smothered in a mixture of melty cheeses, crisp thick-cut bacon, and topped with a farm fresh eggs.  You might just eat it right out of the pan!  If you love breakfast meals, make sure to check out my famous ham and cheese breakfast casserole!

Brussel Sprout Breakfast Bake

This easy Brussel sprout breakfast bake recipe will convert all the Brussel sprout haters to Brussel sprout lovers. I would argue, that you might THINK you are a Brussel sprout hater, they get a bad reputation, but if you try them (especially cooked this way) you’ll convert immediately.  As a child, I put Brussel Sprouts in the Asparagus category with the heading “yuck”.  As my palate became more refined and I grew up and stopped being so stubborn, I quickly realized that I had spent literally years missing out on this glorious dish.

Brussel sprouts are so good that I am actually angry with myself for THINKING these wouldn’t taste good.  They are amazing and have so many health benefits.  There are a hundred ways to cook them like balsamic roasted brussel sprouts and parmesan roasted brussel sprouts.  If you aren’t convinced yet, don’t worry, I’ll keep trying. 😉

How to Bake Eggs in the Oven

Depending on your preference for how you like your eggs cooked, things can go awry in a matter of minutes with eggs.  If you like your eggs a little runny, and you wait to too long to take the skillet out of the oven, there is really no turning back.  Similarly, if you leave the eggs sitting in the hot skillet too long, you might have the same problem.  The great thing about skillets is how even they cook and how long they hold their heat.  This can turn out to be a detriment if you don’t want hard eggs.  I like to keep an eye on them so I can take the skillet out at the exact perfect moment.  This is a good tip, especially since everyone’s egg game is just a bit different.

How to Prepare Brussel Sprouts

This couldn’t be easier!

  • Remove from stems (if necessary)
  • Remove any browned edges or imperfections (peel back any leaves that have spots or are discolored. We give these to our chickens!)
  • Rinse well in cool water
  • Dry completely before roasting

Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.

Easy Brussel Sprout Breakfast Egg Bake

Making this brussel sprout breakfast egg bake is super simple.   This is a very unique way to serve breakfast but it is so worth it!  There are a few key ingredients worth mentioning:

Balsamic Mixture:  Mix together balsamic vinegar, honey, olive oil, garlic, salt, and pepper.  This dressing alone can be used as a marinade for chicken, beef, or pork, and it can also be used as dressing for salads.

Thick Cut Bacon: Bacon just makes everything better doesn’t it?  We like to use a thick cut.  For this recipe, I chopped up the bacon and cooked it in the pan first.  Use the juices to cook up the rest.  If you prefer not to cook in bacon grease, you can just use a tablespoon of oil in its place.

Cheeses: I like bold flavors in cheeses which is why I chose a combination of gruyere and parmesan.  You can use what you have, mozzarella, cheddar, or Monterrey jack cheese will all work as a substitute.

Looking for more Breakfast Recipe Ideas?

Don’t you worry, I have got you covered!  Here are some of my recent favorites!

Breakfast Strata

Ham and Cheese Breakfast Casserole

Breakfast Tater Tot Casserole

or, if you like your breakfast on the sweeter side, try these!

Breakfast Donut Ball Coffee Cake

Blueberry Breakfast Cake

Brussel Sprout Breakfast Bake

This Brussel Sprout Breakfast Bake is not your every day average egg bake.  This amazing breakfast meal is prepared from start to finish in your skillet.

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 cloves garlic, (minced)
  • salt and black pepper, (to taste)
  • 2 pounds brussels sprouts, (halved)
  • 6 slices bacon, (diced)
  • 4 large eggs
  • 2 tablespoons parmesan cheese, (freshly grated)
  • 3 tablespoons gruyere, (shredded )
  • salt and black pepper, (to taste)
  • 2 tablespoons tomato, (chopped for garnish (optional))
  1. Preheat oven to 400° F.
  2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, and garlic; season with salt and pepper, to taste.
  3. Heat the skillet over medium-high heat and add the chopped bacon. Cook until crispy.
  4. Add brussel sprouts and balsamic mixture.
  5. Place into oven and bake for 10-12 minutes, or until tender.
  6. Remove from oven and create 4 wells, crack one egg into each well.
  7. Sprinkle with Parmesan and gruyere cheeses and season with salt and pepper, to taste.
  8. Place into oven and bake until the egg whites have set, an additional 7-9 minutes.
  9. Top with chopped tomato.

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This Oreo Brownie Dessert is two layers of intense flavor and texture. My favorite big brownie recipe and a lip-smacking Oreo topping that will probably make your toes curl! If you love brownies don’t miss my Homemade Brownie Mix and Best Brownie Recipe!

Oreo Brownie Dessert

Perfection in a pan. This sweet Oreo Brownie Dessert uses an entire package of Oreo’s! I used the family size, but if you get the regular size that is ok. You may just have fewer Oreo’s sprinkled on top, which isn’t a total nightmare as you have Oreo’s in the brownies as well as in the topping!

I made these brownies the same day I made French Silk Brownies and asked my five kids to do a taste test. The final consensus was 3-2. Three preferred the Oreo Brownies and two preferred the French Silk Brownies. But that was only because I made them choose! They all agreed that both desserts were amazing. 🙂

How to Make Fudgy Brownies

When I am making brownies in a 9×13 pan this is my go-to recipe. It is thick and rich and always comes out perfect, no matter what. Use a prepared (spray with non-stick spray or use GOOP) 9×13 pan. Assemble your ingredients:

  • eggs
  • sugar
  • butter
  • vanilla
  • flour
  • cocoa
  • baking powder
  • salt

Combine and bake in a 9×13 pan and then set aside to cool to room temperature. While the brownies are cooling, prepare the Oreo topping. You don’t want to add the topping to warm brownies or it will melt all over the place! (Which tastes amazing but looks ridiculous.)

How to Make Oreo Topping

This is also called Oreo Fluff and it’s pretty darn amazing. Not one single healthy ingredient can be seen and it tastes like a sugar explosion in your mouth. No complaints here!

Grab your ingredients:

  • cream cheese – make sure it’s room temperature
  • sweetened condensed milk – one 14-ounce can works perfect
  • whipped topping – I used store-bought but you can certainly make it from scratch.
  • Oreo’s – I like my Oreo topping to be someone bright, so I didn’t crush my Oreo’s too much

Combine the first 2 ingredients in a stand mixer or using a hand-held mixer. Whip them up until lighter and fully incorporated and then fold the whipped topping in by hand. Finally, toss in the crushed Oreo’s and stir. Now you get to assemble your brownies!

How to Assemble this Oreo Brownie Dessert

Begin by preparing your brownies. Bake them in a 9×13 pan and then allow them to cool to room temperature.

Prepare the Oreo topping. It should pour easily onto the brownies. I like to smooth it out with a small offset spatula.

Sprinkle crumbled Oreo’s over top. 

Serve immediately or refrigerate until ready to serve.

Oreo Brownie Dessert

Seriously decadent Oreo Brownies. You will make this again and again!

BROWNIES
  • 1 1/2 cups (186g) all-purpose flour
  • 1/3 cup (42g) dark cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, (room temperature)
  • 2 cups (400g) granulated sugar
  • 3/4 cup (1 1/2 sticks or 170g) butter, (softened or room temperature)
  • 2 teaspoons vanilla
  • 16 Oreo's, (roughly broken)
OREO TOPPING
  • 8 ounces cream cheese, (room temperature)
  • 14 ounces sweetened condensed milk
  • 16 ounces whipped topping
  • 16 Oreos, (roughly broken)
OREOS FOR SPRINKLING ON TOP
  • 16 Oreo's, (roughly broken)
BROWNIES
  1. Heat oven to 350°F. Prepare a 9×13 baking dish with non-stick spray or GOOP.

  2. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
  3. In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
  4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  5. Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

OREO TOPPING
  1. Place cream cheese and sweetened condensed milk in a stand mixer and blend on high for 1 minute.
  2. Remove bowl from mixer and hand fold in whipped topping.
  3. Add broken Oreo’s to topping and stir until incorporated.
ASSEMBLING BROWNIES
  1. When brownies are cooled to room temperature, spread Oreo Topping over top. Smooth with s small offset spatula. Sprinkle broken Oreo’s over topping.
  2. Can be served immediately or chilled until ready to serve.

If you love amazing desserts don’t miss these:

Piggy Pie Dessert

Salted Caramel Brownies

Peanut Butter Oreo Dessert

Brownie Peanut Butter Dessert

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These Brussel Sprouts in Maple Bourbon Sauce are packed with a glorious combination of bacon and pecans! Amazing enough to be served on their own yet perfect with a big hearty dinner. We love them with Honey Baked Ham, Spinach Stuffed Chicken, but my favorite is Classic Fettucine Alfredo!

Brussel Sprouts in Maple Bourbon Sauce

If you are anything like me, you don’t think of Brussel sprouts recipes as decadent. But I am here to tell you, these are just that. There is something magical about the combination of Brussel sprouts, bacon, pecans, maple syrup, and bourbon. We can’t get enough of this recipe and make it often!

How to Prepare Brussel Sprouts

This couldn’t be easier!

  • Remove from stems. (if necessary)
  • Remove any browned edges or imperfections. (Peel back any leaves that have spots or are discolored. We give these to our chickens!)
  • Rinse well in cool water.
  • Dry completely before adding to the skillet.

Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.

When preparing dishes with Brussel sprouts I take a couple of things into consideration:

  • Size– if they happen to be large, I will cut them in half before roasting. If they are smaller, like the ones we harvested from our garden, I will roast them whole. (these are also the best tasting in my opinion!)
  • Freshness– they should be green, not yellow or having black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
How to Pick Balsamic Vinegar (excerpt from Gourmet Blends)
  1. Make sure you examine the ingredients. Does it say red wine vinegar and grape must? This is not pure balsamic vinegar — it is Red Wine Vinegar not Balsamic.
  2. If it says 6% percent acid this also disqualifies it from being Balsamic. It should read 4.5 percent.
  3. Balsamic Vinegar is produced from white grapes (typically, Trebbiano grapes) and must be aged at least 12 years. This grape is grown in Northern Italy. True balsamic vinegar will have a thick pouring consistency.

Maple Bourbon Glaze

When this glaze comes together it’s a beautiful aroma that fills your house and makes your mouth water! It’s simple enough to do. Grab the ingredients:

  • bacon
  • candied pecans (I have a homemade recipe coming soon, but if you want to buy them that is a great option)
  • bourbon
  • balsamic vinegar
  • maple syrup
  • brown sugar
  • olive oil
  • salt & pepper

In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes). Removed to drain on a paper towel. Set aside. In the same skillet, using the bacon grease left behind, add bourbon and balsamic vinegar to the pan. Using a wooden spoon, scrape up the browned bits from the pan.

Bring the bourbon mixture to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken. Stay close! You don’t want to burn the sugar.

Remove from heat and add in the roasted Brussel sprouts, bacon, and candied pecans. Stir to combine and serve. This dish is best served hot! (One of the reasons I like to make it in a skillet as they retain their heat for longer.)

If you love Brussel Sprouts as much as we do, you have to try these:

Balsamic Roasted Brussel Sprouts

Parmesan Roasted Brussel Sprouts

Balsamic Roasted Brussel Sprouts

Chicken Pasta with Brussel Sprouts

Brussel Sprouts in Maple Bourbon Sauce

This amazing side-dish could be a meal in itself! Even folks who don’t like Brussel sprouts RAVE about this recipe!

  • 2 pounds Brussel sprouts, (trimmed and halved)
  • 4 strips bacon, (diced)
  • 1/2 cup candied pecans, (chopped)
  • 2 ounces bourbon
  • 1 tablespoon balsamic vinegar
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 425°F.

  2. On a foil-lined baking sheet, place Brussel sprouts, olive oil, salt, and pepper.  Toss to combine and flatten into an even layer.

  3. Bake for 15-20 minutes, until crispy, turning halfway through.

  4. In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes).  Remove bacon bits to drain on a paper towel.  Set aside.

  5. Remove the skillet from the heat and add the bourbon and balsamic vinegar to the pan. Immediately set the pan back on the heat and scrape up the browned bits from the pan and stir the sauce. 

  6. Bring the bourbon to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken.

  7. Remove from heat and add in the cooked Brussel sprouts, bacon, and candied pecans.  Stir to combine and serve.

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