These are very decadent, especially when topped with bourbon caramel sauce! They are the perfect combination of sweet and salty and are a nice chewy bar that can be elevated further by topping with vanilla ice cream.
They are super easy to make and the only difficult part is waiting for them to cool long enough that you can cut them!
If you’ve never had candied bacon before, you’ll want to make extra to snack on. It’s super addicting! Just make sure that you use regular cut bacon, not thick cut. You’ll also want to make sure to line your baking sheet with foil as the sugar and bacon grease will create a cooked on mess. And if you’re not already cooking baon in the oven regulary, you probably will be after this! It’s much less mess in the oven and cooks more evenly and crispy. Another note on the candied bacon, it will cripy up further as the sugar cools, so make its criso enough before removing from the oven, but keeo that in mind. And definitley, DO NOT TOUCH the hot candied bacon! Let it cool before handling! The sugar will turn the baon into little molten stick of pork when it comes out of the oven. So be patient and let it cool. It’s still super delicious when its cool.
You can add dark, semi sweet or milk chocolate chips. Add nuts if you like too! If you add nuts, it’s best to toast them before folding into the batter. Its going to add an extra layer of flavor instead of just tossing the nuts in from the bag,
Candied Bacon Blondies
Ingredients
- 5 slices regular cut bacon
- 1/4 cup brown sugar (for bacon)
- 1 3/4 cup brown sugar
- 12 Tbsp unsalted butter
- 1/2 cup corn syrup
- 2 Tbsp Vanilla extract
- 3 eggs
- 2 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup melted chocolate
- Bourbon caramel sauce (see receipe, if desired)
Instructions
- Preheat oven to 375 degrees
- Line baking sheet with foil and place wire racks on top. Place bacon strips on top of racks and sprinkle with the brown sugar. Bake approx 20 minutes or until crispy. Allow to cool before handling. Once cool, chop.
- Adjust oven temperature to 350 degrees.
- In a medium sized sautee pan, add the butter and melt over medium heat. Allow to continue to cook until milk solds begin to brown and there is a nutty aroma. Cool slightly before moving on.
- In a medium bowl, add the remaining brown sugar, eggs, corn syrup and vanilla. Add the browned butter and whisk until combined well. Allow to rest for at least two minutes and then whisk again.
- Combine flour, salt and baking powder in a large bowl. Add the browned butter add sugar mixture and combine. Fold in the chocolate chips and 2/3 of the chopped bacon.
- Make a foil sling using two sheets or rectangular foil for 13 x 9 baking pan. Foil should create handles on all four sides of the pan. Make sure corners are smooth to the pan. Grease foil well.
- Pour blondie batter in prepared pan and sprinkle with remaining chopped bacon.
- Bake approx 35 minutes, checking for firmness. Top will be dark brown and slightly puffed and will settle as they cool. Pick inserted should come out clean with crumbs attached.
- Allow to cool completely before removing from pan, approx 2 hours.
- Place on cutting board and trim off edges, (if desired).
- Drizzle with melted chocolate and then refridgerate until the chocolate has set before cutting.
- Top with vanilla ice cream and drizzle with bourbon caramel sauce
Bourbon Caramel Sauce
Ingredients
- 2 cups white sugar
- ½ cup water
- 1 Tbsp corn syrup
- 1 cup heavy cream
- ½ cup bourbon
Instructions
- In heavy bottom sauce pan, add water and sugar and cook over med high heat.
- Do not stir expect to combine ingredients.
- Cook approx 5-6 minutes or until syrup starts to turn amber in color.
- Once its a deep amber, remove from the heat and stir in heavy cream, cautiously. Caramel will bubble up. Add bourbon. Stir until combined. (you can use less bourbon if you want. This is a boozy caramel!)Return to heat and bring back to a boil for approx one minute. Mixture will be bubbly, but will pop as it cools and moisture escapes. Chill, or allow to cool down to room tempurate before using. Sauce will thicken upon cooling. Can be heated slightly before use.
There are few things that are more indicative of the heart of summer than home grown tomatoes. Even you you’re not a tomato lover, there is something about the smell of the plants and the joy of harvesting your own crop, that is utterly satisfying and also exclusive to summer.
I first had tomato pie many many years ago. It was so memorable that I actually have craved it. Its super simple to make, and it is truly a southern staple during the tomato season.
This is an excellent lunch, dinner, or would even be great with friends as an accompaniment to a nice glass of wine.
Tastes Like Summer Tomato Pie
Equipment
- Rolling Pin
- Pie plate
- colander
Ingredients
- 1 Refrigerated roll out Pie crust
- 1/2 cup Caramelized Onions See Note below
- 2 tbsp Butter
- 3 cups Chopped Tomatoes See Note below
- 1/2 tsp Kosher salt
- 1/4 cup Chopped Basil
- 1 cup Grated Gruyere Cheese
- 1 cup Grated Parmesan Cheese
- 1/2 cup Mayo
- 1 tsp Hot sauce To taste!
- Freshly Ground Black Pepper
Instructions
- Slice onions and saute in butter over low heat until caramelized. 15 minutes.
- Heat oven to 350 degrees. Using rolling pin, carefully roll out the refrigerated pie crust so it is slightly larger than your pie plate. Transfer to pie plate and crimp the edges. With the tines of a fork poke holes in the bottom of the crust so steam can escape. Use either pie weights or dried beans to weigh down the crust and bake for 8-10 minutes until golden brown.
- Meanwhile, prep the tomatoes. Cut 3-4 large tomatoes in half and squeeze out extra seeds and liquid. Chop into a 1/2 inch pieces and place in a colander. Sprinkle with the salt and allow to sit and drain while crust is baking or about 15 minutes.
- Once drained, squeeze excess water out of the tomatoes using a clean towel or paper towels.
- Make the topping by combining the grated cheeses, mayo and pepper.Chop the basil.
- Assemble the pie by layering the caramelized onions, tomatoes, basil and then the topping mixture, making sure to spread it evenly over the pie.
- Bake approx 35 minutes or until top is golden and bubbling. If needed, cover the edges of the crust with foil to prevent burning.Cool 15 minutes before slicing. Top with additional grated Parmesan and basil if desired.
Notes
Enjoy!
2-3 servings
This recipe makes a nice citrusy chicken with Asian flair. It is a nice change from the overly sweet Teriyaki type meals. Plus its super quick to throw together on a weeknight, and will make great next day leftovers!
3-4 boneless chicken thighs, cut into 1 inch pieces
1 TBS White Sugar
1 TBS Hoisin sauce
1 TBS Soy Sauce
2 coves garlic, minced
1 tsp grated ginger1 lime, zested and juiced
2 TBS Rice Wine Vinegar
2 TBP Siracha Sauce
1/2 tsp Sesame Oil
1 TBS Vegetable Oil
1/2 tsp red pepper flakespepper
Oil for cooking
Parsley for garnish (if desired)
Serve with Jasmine Rice
Cut chicken thighs and set aside. Mix together the marinade ingredients in a large bowl. This recipe is not very spicy, but if you are sensitive to spice, cut back on the Siracha and add more later on after tasting the cooked entrée. Once the ingredients are mixed, toss in chicken and let marinade for at least 15 minutes.
Heat large non-stick skillet on high. Make sure the skillet is large enough for the chicken to be cooked in a single layer and not over crowded. Add a couple of tablespoons of oil to coat the bottom of the pan. Once hot, use a slotted spoon to remove the marinated chicken and add it to the pan. Reserve the remaining marinade. Stir chicken and brown on all sides. Add Remaining marinade and turn to low to reduce until thick and until it coats the chicken. This should only take a few minutes. Taste and add more Siracha if desired.
I used an par- cooked Jasmine rice to make this super fast. I tossed in the zest from 1/2 a lime and a tablespoon of chopped parsley into and topped it with black sesame seeds.
Sprinkle chopped parsley over chicken before serving.
ENJOY!
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Veggie Meat Balls
½ Small onion diced
1 box or 8 oz. Frozen chopped spinach thawed and drained
1 cup Sliced mushrooms sliced and diced into small ½ inch pieces
1/2 lb. Eggplant peeled, sliced and cubed into 1 inch cubes
16 oz. Can of Great Northern Beans
1 Tbs Minced garlic
Salt and pepper
3 Tbs Fresh basil, chopped
2 eggs
1 cup breadcrumbs
Olive Oil
In large pan, sauté onion in olive oil until tender. Add mushrooms and cook for another three minutes until mushrooms are soft. Add thawed frozen spinach and garlic and cook another two minutes. In another large pan, sauté diced eggplant in olive oil until tender, but still holding its firm shape. Approximately 5 minutes. Add drained and rinsed beans to a bowl and mash until mostly all the skins have broken and consistency it chunky. Add all sautéed ingriedients to a large bowl with beans and allow to cool till they can be handled. Salt and pepper well. When cool enough, add breadcrumbs, eggs and fresh basil. Using hands or wooden spoon, combine all ingredients. Using damp hands, form into ball shape approximately 2 inches in diameter in size and brown lightly in sauté pan. Add to sauce when at least two sides have been browned and continue cooking for another 15 minutes.
Fra Diavolo Sauce
2 Tbs Garlic
1 Small onion diced
Crushed red pepper (to taste)
3 16 oz. cans of diced tomatoes
3 Tbs Basil
½ cup Water
Salt and pepper
In large Dutch Oven, sauté diced onion in olive oil for two minutes, add crushed red pepper and garlic and sauté additional 30-45 seconds. Add cans of diced tomatoes and water. Add Fresh Basil and salt and pepper. Simmer 15 minutes. Season with more salt and pepper if needed.