For the Bacon: 10 slices of bacon 1/4 cup brown sugar
Preheat oven to 350 degrees F. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board. Once cool, chop the bacon into bite size bits and set aside.
For the Waffles: 3 cups all-purpose flour 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 cup brown sugar 2/3 cups canola 4 large eggs 2 teaspoons vanilla extract 2 1/2 cups buttermilk
In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. Cook according to your waffle machine instructions. Serve with maple syrup.
Basic Chocolate Cupcake with Caramel-Cocoa Buttercream.
This was the first recipe that I tried from my newly purchased cupcake cookbook.
Chocolate Cupcakes with Caramel-Cocoa Buttercream. (Adapted from "Vegan Cupcakes take over the World" and Love & Olive Oil)
Ingredients 1 cup coconut milk 1/3 cup canola oil 1 teaspoon vanilla extract 3/4 cup sugar 1 cup all-purpose flour 1/3 cup cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
Frosting: 1/2 cup (1 stick) butter, room temperature (I used butter, so it is technically no longer vegan...you could use margarine) 1/3 cup cocoa powder 1 cups confectioners’ sugar 2 tablespoons milk (again...no longer vegan...but you could use soy milk, hemp milk, etc.) 1 tablespoons caramel topping
Directions Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain.
Pour into liners, filling each with 1/4 cup of batter. Bake 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Before frosting, cut a small round hole in the top of each cupcake. Fill the hole with caramel topping and replace the removed cupcake. Then frost.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and beat until incorporated. Add milk and mix to combine. Add confectioners’ sugar 1/2 cup at a time and mix until light and fluffy, 3-5 minutes total. Add caramel topping and mix well.
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
1 Tomato, diced
Coarse salt and ground pepper
1 tablespoon Alpine Touch (basically a mix of garlic powder and onion powder)
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 tablespoon hot sauce
Shredded Cheddar and Jack Cheese
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with Alpine Touch, salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
Bake until tortilla is set, 12 to 16 minutes. Melt Cheese on top.
To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.