Chocolate bacon cupcakes, deconstructed!

There is nothing like the taste or smell of bacon!  Combine bacon with chocolate and you have a decadent treat.

This dessert is not only easy to make, it is a delicious, crowd pleasing treat. If you are not baking for a crowd, simply freeze the cupcakes without frosting, and thaw as needed.  

Since any type of frosting may be used, you can quickly make this recipe your own. For a more intense chocolate flavor, add chocolate syrup, melted chocolate, or any chocolate hazelnut spread!

Chocolate bacon cupcakes
12 slices bacon, fried, drained and crumbled

2 c. flour

¾ c. unsweetened cocoa powder

1 c. brown sugar

1 c. white sugar

2 tsp. baking soda

1 tsp. baking powder

½ tsp. kosher salt

2 large eggs

1 c. brewed coffee

1 c. buttermilk

½ c. vegetable oil

1 tsp. vanilla

Cake frosting

Cocoa for dusting

Preheat the oven to 375 degrees.  Line or grease the cups of a 12-piece muffin tin. Set aside.

Assemble all the dry ingredients and combine well in a bowl, using a whisk.  In a separate bowl, mix all the wet ingredients until well-blended.  Add to the dry ingredients and stir.  Mix in about about three-fourths of the bacon crumbles. Spoon the batter into the muffin tin. 

Bake 20-25 minutes, until an inserted toothpick comes out clean. Let cool. Frost with your choice of frosting. Garnish with crumbled bacon and/or a dusting of cocoa powder.

 Chocolate bacon cupcakes, deconstructed

12 slices bacon, fried, drained, and crumbled 

>Fat alert:  Bacon is high in fat.  If fat is a dietary concern, the fat may be carefully blotted off the cooked bacon or the amount of bacon used may be reduced.  In the alternative, try turkey bacon or precooked, reduced fat or fat-free bacon crumbles.

2 c. flour 

>Health alert:  If gluten is a dietary issue, use a gluten-free flour, such as King Arthur’s or Cup4Cup.   Both work well as a replacement for white flour in baking.  In the alternative, use King Arthur's gluten-free chocolate cake mix and follow the instructions, simply adding bacon to the batter.

>Ingredient alert:  If you choose to use a gluten-free cake mix, check the product ingredients carefully.  Some contain significant amounts of sugar, salt, fat, and other offensive ingredients. 

¾ c. unsweetened cocoa powder

>Health alert:  Cocoa powder can pack a caffeine punch.  If this is a dietary concern, try an organic, low caffeine, cocoa substitute, such as Cocoa Via.

1 c. brown sugar

1 c. white sugar

>Health alert:  If sugar is a dietary concern, it may be replaced with any sugar substitute, such as Stevia in the Raw or Splenda brown sugar blend.

>Ingredient alert:  The use of a sugar substitute may affect the texture of the cupcake.  It may be necessary to add more of a leavening agent, such as baking powder or eggs.  For best results, substitute only half of the sugar with a sugar substitute.

2 tsp. baking soda

1 tsp. baking powder

½ tsp. kosher salt

2 large eggs

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

1 c. brewed coffee 

>Health alert: Coffee contains caffeine. If this is a dietary concern, try a reduced or caffeine-free coffee.

1 c. buttermilk

>Fat alert: The essence of buttermilk is fat.  If this is a dietary concern, substitute part or all of the buttermilk with a reduced or no-fat Half & Half or milk. 

>Health alert:  If dairy is a dietary concern, try using almond milk or a non-dairy Half & Half instead.  

½ c. vegetable oil

>Fat alert: Vegetable oil is fat.  If this a dietary concern, try substituting the same amount of pureed prunes or white beans.

1 tsp. vanilla

Cake frosting

Cocoa for dusting

(Follow the instructions above.)

Gluten-fee chocolate chip cookies, deconstructed!

Over the years, I have played with a variety of chocolate chip cookie recipes.  I kept coming back to two, one from Neiman Marcus and the other from Chef Jacques Torres.  The ingredients are similar. The variations come in the type of chocolate used.

Recently, I had to add a twist.  I was advised that I had a “sensitivity” to wheat flour.  Suddenly, I was trying to find gluten-free substitutes.  My first few attempts at cookies were less than pleasing.  The cookies were dry or tasted funny.  Some were over baked, others were under baked.  Finally, I hit upon a recipe that pleased even my picky son.

The key was a gluten-free mix for scones and gluten-free flour from King Arthur Flour.  Both are available in many grocery stores as well as online.  King Arthur has a gluten-free cookie mix, but I preferred the texture that resulted from the scone mix.  After making one batch and baking it, I made another batch, formed the dough into a log, wrapped it in plastic, and froze it.  Now when I crave a cookie, I simply slice off a few pieces and bake them.

The best gluten-free chocolate chip cookie

1 c.  butter, room temperature

1 c. white  sugar

1 c. brown sugar

2 tsp. vanilla

2 eggs

1 ½ c. King Arthur gluten-free scone mix

½ c. King Arthur gluten-free flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 c. gluten-free quick cooking oats

1 c. semisweet chocolate chips

8 oz.  Hershey's bar, grated

1/2 c. cocoa nibs

1 c. chopped pecans

Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.

Cream the butter and sugars. Whisk in the vanilla and eggs. Set aside.

In a small bowl, add the dry ingredients and blend well.  Mix into the wet ingredients.  

In another small bowl, add the chocolate and nuts, tossing to ensure the different chocolates are well distributed.  Pour into the dough and mix until just incorporated.  The dough will be wet. Refrigerate for four hours or until well-chilled.  Using a tablespoon or ice cream scoop, drop large spoonfuls of cookie dough onto the cookie sheets, approximately two inches apart.  Bake for 10 minutes, until light brown.  Remove from the oven and let cool.

  

The best gluten-free chocolate chip cookie, deconstructed

1 c.  butter. room temperature

>Fat alert:  Butter is fat.  If this is a dietary concern, a light butter, margarine, or vegetable shortening may be used.

>Ingredient alert:  Butter provides flavor to cookies.  A substitute may affect the flavor, and additional salt or seasonings may be required. 

1 c. white  sugar

1 c. brown sugar

>Health alert:  If sugar is a dietary concern, it may be replaced with any sugar substitute, such as Stevia in the Raw or Splenda brown sugar blend.

2 tsp. vanilla

2 eggs 

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

1 ½ c. King Arthur gluten-free scone mix

>Ingredient alert:  If gluten is not an issue, the scone mix may be replaced with white flour.

½ c. King Arthur gluten-free flour 

>Ingredient alert:  If gluten is not an issue, gluten-free flour may be replaced with white flour.

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 c. gluten-free quick cooking oats

>Ingredient alert:  Not all oats are gluten-free.  If gluten is a concern, check the labels carefully.  In the alternative, the oats may be eliminated and/or substituted with additional flour. 

1 c. semisweet chocolate chips

>Health alert: Chocolate chips may be high in sugar.  Reduced or no-sugar options are available. (Check out the sugar-free chips at Nuts.com.) Chocolate chips can also be replaced with cocoa nibs.

>Fat alert:  Read the labels of any sugar-free chocolate chips carefully. The elimination of sugar can translate into increased fat. 

8 oz.  Hershey's  milk chocolate bar, grated

>Heath alert:  Hershey’s chocolate bars are high in sugar.  If this is a dietary concern, a sugar-free version is available. 

>Ingredient alert:  Sugar-free chocolate may contain a sugar substitute that irritates the stomach.  Check the product label carefully.  It may be wise to test the sugar-free product before using.    

1/2 c. cocoa nibs

>Fat alert:  Cocoa nibs are high in fat.  If this is a dietary concern, the cocoa nibs may be eliminated.

1 c. chopped pecans

>Health alert:  If nuts are a dietary or allergy concern, they may be eliminated. 

(Follow the instructions above.)

Hearty crock pot beef stew, deconstructed!

There is nothing better than walking into the house at the end of the day, greeted with the delicious scent of beef stew!  Hearty and fragrant, a stew that has been simmering in a crock pot all day is a great meal to ward off the winter cold.  And if you have leftovers, it is even better the next day!

While there are some standard ingredients for beef stew, the vegetables can easily be adjusted for personal preference.  I usually start with onions, potatoes, celery, and carrots, and add whatever else I have in the vegetable drawer. On occasion,  I have used parsnips, turnips, kohlrabi, celery root, fennel, bell peppers, tomatoes, and/or cabbage. Use those vegetables you enjoy, and/or those your children will eat!

Because this recipe has so many ingredients, I usually chop all the vegetables, brown the meat, and mix together the liquids and spices, the night before and refrigerate.  In the morning, all you have to do is add everything to the crock pot and head out the door!

Hearty crock pot beef stew

2 lbs. beef stew meat, cut into one-inch cubes

1/4 c. flour

1 TB. Worcestershire sauce

2 c. red wine

1 can Cream of Mushroom soup

1 c. beef broth

2 cloves garlic, mashed

2 bay leaves

1 tsp. paprika

1 sweet onion, chopped into large chunks

3 potatoes, peeled and diced into large chunks

2 carrots, thickly sliced 

2 parsnips, thickly sliced

2 stalks celery with leaves, chopped into large chunks

Optional:  ¼ c. frozen corn

Optional: ¼ c. frozen peas

Olive oil

salt and pepper to taste

Prepare all vegetables, cutting them to approximately equal sizes.  Set aside.

Toss the meat in the flour, salt, and pepper.  Heat the oil in a skillet and brown the meat on all sides.  Set aside. 

To the crock pot, add all the liquids and the soup.  Stir in the spices until well-blended.  Add the meat and vegetables, except for the corn and peas.

Cover the crock pot and cook on low for eight to 10 hours, or on high for four to six hours, until the meat is tender.  Add the peas and corn, and stir.  If the broth is too thin, add a slurry of flour and butter, or corn starch and water. Let sit for 10 minutes, and serve.  If desired, serve over egg noodles or rice, and garnish with celery leaves or fresh parsley.

Hearty crock pot beef stew, deconstructed!

2 lbs. beef stew meat, cut into one-inch cubes

>Fat alert:  Most of the meats used for stew have a high fat content.  It is difficult to cook meat for long periods of time without it.  

>Ingredient alert:  This is a recipe for beef stew.  Beef cannot be eliminated.  While a lean beef may be used, cooking times may need to be adjusted to prevent the meat from drying out. 

1/4 c. flour

>Health alert:  The flour in this recipe is used as a thickening agent.  It may be replaced with corn starch or Agar Agar.

1 TB. Worcestershire sauce

>Health alert:  Some Worcestershire sauces contain MSG.  If MSG is a dietary concern, check the product label carefully.

2 c. red wine

>Health alert:  Some red wines are high in sugar.  If this is a dietary concern, a reduced sugar wine may be used.  In the alternative, the wine may be thinned with water or replaced with beef broth.

>Health alert:  Red wine contains alcohol.  If this a dietary concern, it may be replaced with beef broth or diluted balsamic vinegar. 

1 can Cream of Mushroom soup

>Fat alert:  Cream of Mushroom soup can be high in fat.  It may be replaced with a low-fat or fat-free variety, or a prepared fat-free mushroom gravy.  In the alternative, a homemade Cream of Mushroom soup may be used.

>Health alert:  Cream of mushroom soup may also have a high salt content.  If salt is a concern, look for a low-sodium variety or use a homemade version, where the salt can be controlled. 

>Health alert: When fat is removed from a product, food manufacturers often increase the sugar or salt content.  Read the labels of the soup or prepared gravy carefully to determine whether the salt or sugar content is acceptable.

>Health alert:  Some varieties of Cream of Mushroom soup or prepared gravy are packed with a wide variety of allergens, including MSG and gluten.  Read the labels carefully. The best alternative may be to make your own! 

1 c. beef broth

>Fat alert:  Canned beef broth may contain a significant amount of fat.  Low-fat and 99% fat-free varieties may be substituted.  In the alternative, substitute the commercial broth with a homemade broth, where the fat can be controlled, or use pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)

>Health alert:  Some varieties of canned beef broth are high in salt.  Low sodium varieties are available.  In the alternative, substitute a homemade broth, where the amount of salt can be controlled, or use pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.) 

2 cloves garlic, mashed

2 bay leaves

1 tsp. paprika

Sweet onion, chopped into large chunks

3 potatoes, peeled and chopped into large chunks

>Health alert:  Potatoes are high in starch.  If this is a dietary concern, they may be substituted with any sturdy vegetable of your choice, such as turnips, carrots, parsnips, rutabagas, or celery root.

>Ingredient alert:  Some vegetables are better suited to a lengthy cooking process.  If a more delicate vegetable, such as broccoli or cauliflower, are preferred, cook them separately, and add the gravy at the end.  

2 carrots, thickly sliced 

>Health alert: Carrots are high in sugar.  If this is a dietary concern, they may be replaced with additional parsnips.

2 parsnips, thickly sliced

2 stalks celery with leaves, chopped into large chunks

Optional:  ¼ c. frozen corn

Optional: ¼ c. frozen peas

Olive oil

>Fat alert:  Olive oil is high in fat.  The olive oil in this recipe is used to brown the meat. If fat is a concern, it may be replaced with a light touch of cooking spray.

Salt and pepper to taste 

(Follow the instructions above.)

Tequila lime shrimp in a pouch, deconstructed!

The advent of Lent requires some creativity on meatless Fridays.  Sure, cheese pizza, tuna fish casserole, and macaroni and cheese are always options, but after a few weeks, the palate yearns for something a little more flavorful.

I always turn to shrimp.  I have already posted a recipe for pickled shrimp.  For a different twist in flavor, and a "one pouch" meal, try this recipe for tequila lime shrimp!

Tequila lime shrimp in a pouch

2 lbs. large shrimp, deveined and peeled, tails left on

1 jalapeno, seeded to taste and chopped

2 limes, zested and juiced (1/3 c. lime juice required)

¼ c. tequila

¼ c. olive oil

4 tsp. dry cilantro

2 TB.  sugar

2 tsp. minced garlic

1 red bell pepper, julienned

1 sweet onion, diced

1 TB.  lime zest

1 c. brown rice, uncooked

Salt and pepper to taste

Bamboo skewers, soaked in water

In a large bowl, mix together the chopped jalapeno, 1/3 cup lime juice, Tequila, oil, one tablespoon sugar, cilantro, lime zest, garlic, salt, and pepper.  Reserve ¼ cup of the mixture.  Place the shrimp in a resealable bag and pour the remainder of the liquid over it.  Refrigerate for a half hour.

In another bowl, add the reserved liquid and the brown rice.  Stir and set aside.

Remove the shrimp from the marinade, and place 5-6 shrimp on each skewer.

Preheat the oven to 425 degrees.  Tear off  two large sheets of foil (approximately 18 inches in length), and brush with olive oil.  Divide the rice and spread in the center of each sheet. Reserve any remaining liquid.  Place the strips of pepper and onion on the rice, and the shrimp skewers on top. Seal each package tightly on all but one side.  Add one to two tablespoons of the marinade to each packet and seal tightly.

Place the packets side by side on a baking sheet and bake at 425 degrees for approximately 10-12 minutes (the shrimp should be pink).  Slice each packet with a knife and let sit for two minutes.  Then carefully open each packet completely and serve. 

Tequila lime shrimp in a pouch, deconstructed!

2 lbs. large shrimp, deveined and peeled, tails left on 

>Health alert:  If shrimp is a dietary concern, it may be substituted with any type of seafood, salmon, chicken, or cubed tofu. 

>Ingredient alert:  If shrimp is substituted with another protein, the cooking time may differ.  Check the Internet for appropriate cooking times.

 

1 jalapeno, seeded to taste and chopped

2 limes, zested and juiced (1/3 c. lime juice)

¼ c. tequila

>Health alert:  Tequila has a high alcohol content.  If this creates a dietary concern, it may be replaced with water or chicken broth.

¼ c. olive oil

>Fat alert:  Olive oil is fat.  If this is a dietary concern, it may be reduced or replaced with water.

4 tsp. dry cilantro

2 TB.  sugar

>Health alert: If sugar presents a dietary concern, it may be replaced with any sugar substitute.

2 tsp. minced garlic

1 red bell pepper, julienned

1 sweet onion 

1 TB. lime zest

1 c. brown rice

>Health alert:  Rice can contain gluten.  If this is a dietary concern, check the product label carefully.

Salt and pepper to taste

Bamboo skewers, soaked in water

(Follow the instructions above.)

Pepperoni casserole, deconstructed!

When J.J. started working after school, it became necessary to quickly create dishes that he could eat early, before heading out the door.  But I wasn’t ready to eat that early, so the dish had to be just as good when I reheated it later.

I created this casserole for that purpose.  It contains most of the ingredients J.J likes, as well as a few healthy vegetables I enjoy.  He focuses on the pepperoni, ignoring all the healthy ingredients I added.  (Sometimes, he removes every single piece of pepperoni.) This casserole is simple and easy to make.  Feel free to play with the vegetables, including those you prefer or eliminating those you do not!

Pepperoni casserole

2 c. dry pasta

1 can diced tomatoes

1/2 c. tomato sauce

½ c. white wine

1 c. chopped, fresh spinach

1 c. chopped artichokes

1 medium sweet onion, chopped

5 cloves garlic, minced

¼ c. roasted green peppers, chopped

1 tsp. oregano

1 tsp.  Italian seasoning

1 tsp. red pepper chili flakes

7-8 oz. package pepperoni

8 oz. package shredded mozzarella cheese

Salt and pepper to taste

Preheat the oven to 375 degrees.

Remove half of the pepperoni from the package and set the package aside. Divide the pepperoni you removed in half.  In a large bowl, mix together all ingredients except for the cheese and 1/2 of the pepperoni.  Pour into a large baking dish, making sure the pasta is buried in the liquid.  Line the top of the mixture with the remaining pepperoni, and sprinkle liberally with the mozzarella cheese.  If desired, top with a light sprinkle of salt and pepper.

Bake, uncovered, at 375 degrees for approximately 45 minutes, until the cheese is bubbling and golden brown.  Remove from the oven and cover.  Let  cool for 15 minutes before serving.

Pepperoni casserole, deconstructed

2 c. dry pasta 

>Health alert:  Pasta can be very high in carbohydrates, salt, and sugar. Some of the product labeling is extremely deceptive!  Check the ingredients carefully when selecting any type of pasta.  (Just because pasta is labeled “whole wheat “or “vegetable” does not mean it is a healthier alternative!)  

>Health alert:  Pasta is made from wheat flour.  If this is a dietary concern, try a gluten-free pasta, such as Ancient Grains, or spaghetti squash, zucchini ribbons, quinoa, whole grain pasta, or black bean pasta. 

1 can diced tomatoes

>Health alert:  Canned diced tomatoes can be high in salt and sugar.  It may be substituted with 2 cups of home-roasted, diced tomatoes, or a commercial low-sodium or low-sugar variety of diced tomatoes.  Always check the labels carefully.

 ½ c. tomato sauce

>Health alert: Commercial tomato sauces can contain all sorts of bad ingredients:  fat, sugar, salt, MSG. Check the labels carefully.  In the alternative, make your own.  

1/4 c. white wine 

>Health alert:  Some wines contain a lot of sugar.  If this is a problem, substitute the wine with a low-sugar variety, vodka, or chicken broth..  The wine may also be replaced with 1/4 c. balsamic vinegar.

>Ingredient alert:  In this recipe, the wine serves as a flavor enhancer.  Substitution or elimination may change the flavor, possibly requiring an adjustment in spices.  The best substitute?  Balsamic vinegar  or chicken stock.

1 c. chopped, fresh spinach

1 c. chopped artichokes

1 medium sweet onion, chopped

5 cloves garlic, minced

¼ c. roasted green peppers, chopped

1 tsp. oregano

1 tsp.  Italian seasoning

1 tsp. red pepper chili flakes

1 package pepperoni

>Fat alert:  Pepperoni is high in fat.  If this is a dietary concern, the amount used may be reduced, or it may be replaced with a leaner meat, such as ground chicken or turkey, or spicy turkey or chicken sausage. 

>Ingredient alert:  Pepperoni adds a lot of spice to this casserole.  If replaced, adjustments may be required in seasoning.  Try increasing the amount of crushed red chili pepper or ground black pepper, or adding a chopped hot pepper to the mixture.

>Health alert:  Pepperoni is a meat.  If this is a dietary concern, try a spicy vegan sausage or spicy vegetable patty. 

8 oz. package shredded mozzarella cheese 

>Fat alert: Cheese is high in fat, but reduced-fat varieties are available.  In the alternative, the amount used may be reduced or eliminated.

>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced or eliminated.  

>Health alert: Cheese is a dairy product. If this is a concern, vegan substitutes are available.  However, check the product labels carefully.  Many vegan varieties are high in fat.

Salt and pepper to taste

(Follow the instructions above.)