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Maple Bacon Pancake Cupcakes

21 Dec

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I feel like a bad parent.  I haven’t taken my kids to get their picture with Santa yet.  There is something about having those cute little pictures with the jolly ol’ Saint Nick that makes parents a little crazy.  Like waiting in line for hours with screaming kids dressed in ridiculously high maintenance outfits.

Last year we waited in line forever and Little Miss wanted nothing, I mean NOTHING to do with the fat dude in the red suit.  She wouldn’t even look at him.  Little Mister really didn’t care.  He went, sat and we got a cute picture.  Paid way too much and went home.
This year for some reason I just haven’t done it yet and the clock is ticking.  But I’m a little nervous I will wait in line for hours with 2 small kids get up there and neither of them will want anything to do with Santa.  I guess I just need to bite the bullet and do it.
When I saw this recipe a while ago I knew I had to make it. It’s literally a pancake topped with maple buttercream and bacon.  Ummm yes, seriously.
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VERDICT

The pancake was good but you need something in the pancake to break it up.  They were so cute and were great for brunch because I could make them the night before. The maple buttercream was good but next time I would have added a bit more maple syrup or a little more icing sugar.  I found it a little too buttery.
Recipe – 12 cupcakes very slightly adapted from Brown Eyed Baker
2 c all purpose flour
1 tbs granulated sugar
2 tsp baking powder
1 tsp salt
1 1/2 c milk
1 tbs maple syrup
2 eggs
2 tbs butter melted and cooled
1/2 c bacon cooked and chopped
Maple Bacon Buttercream
1 c butter – room temp
1/4 c real maple syrup and more for drizzling.
2 1/2 c confectioners sugar
1 tsp vanilla
1/4 c bacon cooked and chopped
Preheat oven to 400 F.  Line a 12 muffin tins with cupcakes liners.  Spray the inside of the liners with non-stick cooking spray.  Set aside.
In a large bowl mix flour, sugar, baking powder, bacon and salt together.  In a separate small bowl mix melted butter, milk, eggs and maple syrup.
Make a well in the middle of the dry ingredients and pour in your wet mixture.  Mix together until the wet and dry are incorporated.  Lumps are fine.
Divide evenly between your lined muffin tin.
Bake for 10 minutes or until a toothpick inserted in the middle comes out clean.
Maple Bacon Buttercream
In the bowl of an electric mixer cream butter on medium speed until fluffy.  Add in confectioners by placing a fine mesh sieve over the butter bowl.  This will help reduce the lumps in your icing.  Add in vanilla and maple syrup.  Mix on medium until well incorporated.  If you find it a little too thick add more maple syrup.
Pipe onto cooled pancakes.
Sprinkle bacon and maple syrup over top.

**Did you notice that I actually piped frosting like a normal person?!??!  I’m pretty proud.  lol

Enjoy!
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Before they get all dressed up

 

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  • Categories Bacon, Maple
  • Author Christina (Mis-Cakes)

Bacon Cheddar Brown Butter Monkey Bread

17 Dec

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This is one of the recipes I made last Sunday from my annual Girl’s Brunch.  We had so much fun!  They spoiled me with a ridiculous amount of hostess gifts for me and the kids.

This year I am just so much more grateful for the friends I have in my life.  I don’t see these ladies as much as I should but couldn’t imagine my life without them.  We are all unique with our lives but just fit so well together and have so much fun.

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Thank you all for making me who I am today. xoxoxo

The next couple posts will all be from the brunch I made.

This a monkey bread that was stuffed with bacon, cheddar and green onion dipped in brown butter than had been infused with garlic.

VERDICT

Did you hear me??  Bacon.  Cheese.  Garlic.  Brown Butter.  It was seriously to die for.  Like this would be on my last meal list.  You just need to make it.  I can’t explain to you how you bite in to a warm bite of fresh bread slathered in garlic and brown butter and get the creamy melty cheese, the salty bacon and then that bite of green onion.  The flavour, the texture, the smell oh my.  This would seriously be perfect for Christmas morning.

Recipe – 1 12 c bundt pan.  You could use a 10 and it would be fine too.

Monkey Bread

3 1/4 c all purpose flour
1/2 tsp salt
2 tbs melted butter
1/2 warm milk
1/4 c warm water
1/4 c granulated sugar
2 1/4 tsp dry active yeast (1 pack)
12 slices bacon – cooked and chopped
1/2 c green onion – diced
1 1/2 c shredded cheddar cheese

Coating

2 cloves of fresh garlic
3/4 c butter

Monkey Bread

In a medium bowl pour melted butter, warm water and warm milk, whisk together. You want it about 110 F. Sprinkle yeast over top.

In a large bowl whisk together flour, sugar and salt,. Make a well in the middle.

The yeast should have started to bloom.  Use a wooden spoon or heavy duty spatula to fold ingredient until they just come together.

On a lightly floured surface turn out dough and knead until smooth and elastic. My dough was very sticky so I threw it in the standing mixer with the dough hook for 3 minutes then took it out and kneaded it for another 2.

Spray a large bowl with non-stick spray and put in dough. Cover with a towel and let sit about an hour or until it doubles in size.

Get your garlic brown butter ready.

Over a medium bowl place a fine mesh sieve.

Cut butter into chunks and put a frying pan or medium sauce pan.  Over medium heat  Once butter is melted grate garlic with a microplane or small side of a box grater or use a press and add garlic to butter. Over medium heat stir the butter until melted. Keep stirring and the butter will begin to foam. It take a while so be patient. Keep stirring and smelling. The butter will stop smelling like melted will start to smell nutty and caramelly. (no it’s not a real word but this is my world and in my world caramelly is real). Once the foam subsides the butter will be lightly brown and have some sediment at the bottom. Take off the heat and pour butter through the sieve to get rid of any pieces of garlic.  Keep any extra, bacon, onion or cheese you have left over to drizzle on top once baked.

Take the dough out and form into a rectangle. Cut into even size pieces, I ended up with 50.

Take out your bundt pan.

Take a piece of dough, flatten it with the palm of your hand again the counter.  Add about rounded tsp of cheese, a rounded tsp of bacon and a few green pieces of green onion.  Fold dough over stretching slightly and seal with a touch of water.  Don’t worry it they slightly open a bit.  Then dip in garlic infused  brown butter.  Place in bundt pan.  Repeat until all your dough is in the bundt pan. Cover bundt pan and set aside for an hour or until dough doubles in size.

You can also put it in the fridge overnight.  In the morning take it out and place it in the oven
(leave the oven off) on the middle rack.  Below the bread put a pan with boiling water it in.  Once the bread starts to rise and the pan is room temp you can take it out and cover it with plastic wrap and a couple dish towels for an hour or until it has doubled in size.

Preheat oven to 350 F and put your oven rack in the centre position.

Bake for 30-35 minutes until top is lightly golden.

Let cool for 5 minutes before you flip it out onto a plate.  Reheat your garlic brown butter and drizzle on top.  If you have any extras cheese, bacon or onion left pour it on top.

The middle will be hot so be warned.

Sorry the pics are sorta boring but I was taking pictures while serving.

Eat this, eat this all up.  You will not be sorry.

Enjoy!

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  • Categories Bacon, Brown Butter, Cheddar
  • Author Christina (Mis-Cakes)

Maple Bacon Cinnamon Buns

18 Oct

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The first time I remember making cinnamon buns was with my Gramma when I was maybe 3 or 4.  It’s one of those fuzzy memories where you can’t place the time or year or how old you were exactly but you remember.  I was peaking up to see over the edge of the counter to gaze upon the dough covered in sugar and cinnamon.  Every time I smell dough rising I am transported right back to that place.

I wanted to make cinnamon buns but I wanted breakfast ones.  With maple and bacon.  Yummmm.  I made them in 2 batches.  The first batch I put in the fridge over night and let rise on the counter for a couple hours.  Obviously, it wasn’t enough time.  They weren’t very good, sort of dry and hard.  I was a little concerned but I had frozen the second tray.  I took them out of the freezer, covered them in a dish towel and put them on top of the fridge.  Eureka.  They rose like cinnamon buns should, all big and fluffy and screaming to be baked and eaten.

VERDICT

The bacon added that salty crunch and the maple syrup made it taste like a big Sunday breakfast in a bun.  The buns were yeasty and soft, well the second batch was.  I would have cut them a bit thicker but that is just my personal preference.  I also discovered if you roll your cinnamon buns too tight the centres will pop up outta your bun.

Recipe – 18 buns – I used Smitten Kitchen cinnamon buns for my base recipe.

Dough

1 c buttermilk
3 tbs butter
3 1/2 c all purpose flour + more for sprinkling – divided
1/2 c sugar
1 egg
2 1/2 tsp rapid rise yeast (1 envelope)
1 tsp salt

Filling


3/4 c brown sugar
2 tbs cinnamon
1/4 c butter room temp
1/2 lb bacon cook and chopped
1/4 c maple syrup

Glaze

4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 c (1/2 stick) butter, room temp
1/2 teaspoon vanilla extract
I sprinkled bacon and extra syrup on mine and man it was worth it.

Dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 F to 130F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. (I didn’t have to)  Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a dough hook for this process.) Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
FillingMix brown sugar, cinnamon and pinch of salt in medium bowl.
Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Then bacon and cover with the maple syrup.  Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time. I did and they weren’t good so again don’t skimp!
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
GlazeCombine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.Best served that day.  If you have left overs reheat before serving.

Enjoy!

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  • Categories Bacon, Cream Cheese, Maple
  • Author Christina (Mis-Cakes)

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