Pull-apart breads have been blowing up Pinterest for a few years now, and all I’ve gotta say is that I love it. Which truly is saying a lot because, if I’m being honest, Pinterest kinda stresses me out these days. There are just so many things! I browse Pinterest for all of seven minutes and instantly want to plan another wedding, buy a new wardrobe, put jewels on my nails, paint my TV stand robin’s egg blue, travel to Mykonos and design a killer party for a 3-year old kiddo that I don’t even have. And I’d like to do it all next week. It’s like complete sensory overload.

In the world of pull-apart breads, this cinnamon sugar version from TK member Fanny is a classic. A few years ago I made one filled with cheese (which was ah-mazing), but knowing the value in a good gooey, sugar-coated cinnamon bread is the key to all life’s problems. Right?

Here’s what you need: some flour and sugar, vegetable oil, whole milk, baking soda and powder, active dry yeast (don’t be scared!), salt, cinnamon, and of course, butter.

First, heat the milk, oil and sugar together, stirring until the sugar is dissolved and the liquid is slightly warm, but not hot. Remove it from the heat.

Stir in the flour and the yeast. At this point I was afraid that my pot was a bit too hot, so I transferred the mixture to a different pot and it worked perfectly. All in the name of saving cinnamon bread.

Cover the dough with a towel and let it rise for about an hour.

After an hour, stir in the remaining flour, baking soda, powder and salt. If the dough is super sticky, you can add a little extra flour if needed. I probably added in a tablespoon or two.

Roll the dough into a large rectangle on a floured surface and cover the entire thing in melted butter…

Then cover it in sugar and cinnamon. This is getting good.

Using a pizza cutter or a large knife, slice the rectangle into six equal strips. Or, uh, five strips. I’m not very skilled at equally cutting dough into perfect strips, so I accidentally ended up with five. Still worked, so if you have that issue, don’t fear.

After slicing the strips lengthwise, pile them on top of each other (carefully!) and cut the dough again in six places, creating six stacks. Cute little dough stacks!

Stuff the cute dough stacks in a buttered 9×5 loaf pan, then cover with the towel and let it rise for another hour or so.

It should look puffy and pretty!

Stick it in the oven and bake for 30 minutes. If the top gets too brown while baking, tent it with aluminum foil. A few minutes before the bread is finished, whisk together the powdered sugar and milk to create the glaze.

Remove the bread from the oven and let cool for just a few minutes, then gently remove the loaf from the pan and immediately cover in icing.

The sugary goodness sinks in to all the cracks and crevices since the bread it still warm.

I’d tell you to wait a few minutes before serving so you don’t burn your mouth, but that’s basically impossible. Just look at it! You’ll want to dig in instantly and I don’t blame you.

Thanks to Fanny for sharing this! Go check out her blog Oh Sweet Day! for more sweetness.

Recipe

Pull-Apart Bread

by Oh Sweet Day! on June 6, 2013 in Breads
See this recipe post on Oh Sweet Day!’s site! June 6, 2013

Breads

3.50 Mitt(s) 2 Rating(s)

Prep Time 1 Hour

Cook Time 30 Minutes

Difficulty Easy

Servings 4

4

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Recipe Description

Pull-Apart Bread

Preparation Instructions

To prepare the dough, combine milk, oil and 1/4 cup sugar in a saucepan. Heat it until warm to touch and sugar dissolves. Remove pan from heat. Sprinkle in the yeast and add 2 cups of flour. Stir to combine, then cover with tea towel and allow to rise for an hour.

Stir in the remaining 1/4 cup flour, along with baking powder, baking soda and salt. If dough is too sticky to handle, stir in another tablespoon of flour.

Roll out dough onto a floured surface, into a 6×6 inch square. Brush melted butter all over the dough. Mix together the remaining 3/4 cup sugar and cinnamon in a small bowl, and sprinkle the cinnamon sugar all over the dough.

Use a pizza cutter to cut the dough into 6 strips, then stack all the strips into one long stack. Cut the stack of strips into 6 slices.

Place the stacks sideways into a greased standard size loaf pan. Be sure not to cram them into the loaf pan, and leave space for the bread to expand. Cover the loaf pan with a tea towel and allow to rise for another hour.

Preheat oven to 350 F. Bake the bread for 30 minutes. Keep an eye on it and cover the top of the bread with a loose sheet of aluminum foil about halfway through if it is browning too quickly.

Remove pan from the oven. Allow to cool for about 10 minutes on a wire rack. Run a knife along the edges to release the bread from the pan and invert it onto your serving platter.

Mix together the icing ingredients and drizzle over the top when the bread is still warm. Serve warm or at room temperature.

Ingredients

• FOR THE BREAD:
• 1 cup Milk
• ¼ cups Canola Oil
• 1 cup Sugar, Divided
• 1-⅛ teaspoon Active Yeast
• 2-¼ cups All-purpose Flour
• ½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 1 teaspoon Salt
• ½ sticks Unsalted Butter, Melted And Cooled
• 2 Tablespoons Ground Cinnamon
• FOR THE ICING:
• 2 cups Powdered Sugar
• ¼ cups Milk

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Pancakes are a staple in our house. Well, they’ve actually been a staple in my life since I was a kid, just like many people. My dad grew up eating “short stacks” that his grandmother made him, and in his words? He ate them faster than she could cook them. This is one tradition that he definitely kept up with.

As soon as I got married, my husband became a little obsessed with making pancakes too. Now it’s a constant competition: Who makes the better pancakes? Your dad or your husband? Sheesh. I’m staying out of that one.

So! I’m making my own pancakes: Pineapple Upside Down Banana Pancakes. These are a great twist on good old banana pancakes and better yet, they’re vegan. Donna sure does know what she’s doing with this recipe. Let’s get to it.

These are such a super simple recipe. You need some soy or almond milk (vanilla coconut is my favorite!), whole grain flour, baking powder, salt, a little canola oil, bananas for mashing and pineapple rings.

First up, mash the bananas. They don’t need to be completely mashed because we are going to throw them in the food processor.

Next, combine them with a little bit of the almond milk and blend, blend, blend. This technique blew my mind. I often make pancakes with mashed bananas, but simply fold them into the batter. Pureeing them with the milk made the batter silky smooth. I love this result.

Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there.

Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. I learned this the hard way.

Once one side is golden and delicious, flip it over.

Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set.

Then flip it! I love using a little oil or butter for my pancakes because they result is that gorgeous, almost crisp exterior.

Pile those babies up and cover them in syrup.

These were such a fun twist on regular banana pancakes and I just loved how easy they were. Hard to believe they are vegan too. Definitely a new go-to breakfast.

Thanks so much to Donna for the recipe. Be sure to check out her blog, Apron Strings. It’s super cute!

Recipe

Pineapple Upside Down Banana Pancakes

by Donna @ apron strings on April 19, 2012 in Breakfast, Pancakes
See this recipe post on Donna @ apron strings’s site! April 19, 2012

BreakfastPancakes

1.00 Mitt(s) 2 Rating(s)

Prep Time 10 Minutes

Cook Time 2 Minutes

Difficulty Easy

Servings 8

8

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Recipe Description

A twist on a classic: These are sugarless and vegan Pineapple Upside Down Banana Pancakes!

Preparation Instructions

Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.

Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.

Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.

Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

Ingredients

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
As a lover of all things Buffalo chicken, I am constantly trying to find new ways to use the flavor combination. You could say that I’m a bit of a Buffalo chicken … freak? But that’s okay. The first step is admitting you have a problem, right?

Well. I might have a big problem now. Buffalo chicken cannoli? One of my favorite things, stuffed inside a fried shell, topped with blue cheese? I cannot take it.

This recipe from TK member Sandy is completely decadent and wonderful and fun. I’m going to tell you all about it, too.

These babies take just a few ingredients: flour tortillas, oil for frying, Buffalo wing sauce, mayo, cooked and cubed chicken, diced celery and blue cheese. Oh, and a little salt and pepper if needed.

Since I didn’t have a thing-a-ma-jig to wrap cannoli, I secured the tortillas with a toothpick. This worked perfectly. After doing that, I began to heat the oil in a large pot.

While the oil is coming to temperature, mix together some mayo and Buffalo wing sauce. You want it to have a little kick!

Once the oil is hot enough, fry the tortillas (just a few at a time) until golden. I found that keeping the toothpick in was fine, just as long as I had enough of it to grab and remove it before filling.

Once each cannoli is done, place on a paper towel to drain and become cool enough to touch.

While the tortillas are cooling, add the chicken and celery to a bowl. Add in the buffalo wing/mayo sauce and mix, mix, mix.

Toss in some crumbled blue cheese. I actually used smoky blue cheese. It is to die for.

Once the tortillas have cooled, use a small spoon and fill each with some of the chicken mixture. A few of the insides may puff up, so simply press down on the bubble gently to make room for the chicken.

Once they are all filled, serve with additional Buffalo wing sauce, blue cheese crumbles and celery.

And to take things over the top, cover each cannoli with a big drizzle of sauce!

Oh, and more blue cheese. Yes. It’s necessary.

These are totally insane in the best way ever. I’ll say it again: I adore all things Buffalo chicken, so it’s safe to say these will make a frequent appearance in my kitchen. They are such a fun twist on two traditional foods and I get giddy just thinking about them. Thanks so much for the recipe Sandy! Be sure to check out her fab blog, Everyday Southwest.

Recipe

Spicy Buffalo Chicken Cannoli

by Sandy@EverydaySouthwest on January 31, 2013 in Appetizers
See this recipe post on Sandy@EverydaySouthwest’s site! January 31, 2013

Appetizers

0.00 Mitt(s) 0 Rating(s)

Prep Time 40 Minutes

Cook Time 25 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

Crunchy flour tortilla cannoli shells stuffed with spicy Buffalo chicken salad.

Preparation Instructions

Cut the flour tortillas into 5-inch circles. Loosely wrap the tortilla around a cannoli shell and secure with a toothpick. Or, if you prefer, fold the tortilla around two of your fingers and secure with toothpick. Overlap the tortilla only as much as you need to secure it with a toothpick leaving a nice wide center to fill with chicken mixture.

Use a frying pan or pot that is large enough to fill with 1 to 1 1/2 inches of oil to fry the tortillas. The pan should still have plenty of room so that the oil will not boil over. Heat the oil to 360ºF or until bubbles form when a scrap of tortilla is place in the oil. Place the tortillas in the hot oil with tongs one at a time. Leave the cannoli mold in the tortilla or use the tongs to keep the shape of a cannoli until the tortilla is cooked enough to hold its own shape then continue with the next tortilla. Only fry up to 4 to 5 at a time.

Fry the tortillas until golden brown and crispy; they will continue to brown a little when removed from the oil. Drain on paper towels. While the tortilla is hot, push down any of the bubbles that my have formed on the inside of the cannoli shell so that the center is open for the filling.

In a mixing bowl, toss together the diced chicken and diced celery.

in a small bowl, combine the mayonnaise and hot wing sauce in a small bowl. Add more hot wing sauce slowly and taste as you go for the desired flavor. The sauce mixture should be hotter than you expect because you will be adding it to the chicken and filling the tortilla with it, which will dilute the flavor of the sauce.

Fold the hot wing sauce mixture into the chicken a little at a time to achieve the desired consistency. Stir in the desired amount of blue cheese crumbles and save the remaining for garnish. Salt and pepper to taste. If you add the blue cheese to the mixture, you may not need salt so be sure to taste.

Fill the cannoli shells with chicken from both ends with a small spoon. Use the end of the spoon to push the filling into the middle of the cannoli.

Serve with hot wing sauce and blue cheese crumbles.

Ingredients

• 20 whole Flour Tortillas
• 24 ounces, fluid Vegetable Oil For Frying, Or Enough To Fill A Frying Pan 1 Inch Deep
• 2-½ cups Cooked Chicken, Diced
• 1 whole Large Celery Stalk, Finely Diced Or Minced
• ¼ cups Mayonnaise
• ¼ cups Prepared Hot Wing Sauce, More If Desired
• ¼ cups Blue Cheese Crumbles
• ½ teaspoons Salt, If Necessary
• ½ teaspoons Black Pepper, If Necessary.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Crispy fried avocado. Yes, this is a thing. And I couldn’t be more excited!

Two of my favorite foods, right here on a bunch of lettuce leaves. I can totally let the lettuce leaves slide, if only because the big bacon slices and crunchy avocado pieces make up for it. Actually those two things make up for everything, period. What a fabulous combination.

When I came across this Crispy Avocado Bacon and Tomato Salad recipe from TK member Colleen, I immediately made it for dinner. If the title alone doesn’t sell you, perhaps the honey lime vinaigrette or spicy ranch drizzle is convincing enough? Total flavor domination. I cannot say enough good things.

Plus, we put this stuff on a SALAD. So it’s healthy, right?

Right.

Let’s see. We need: your lettuce of choice, a lime, one egg, garlic, avocados, olive oil, balsamic vinegar, panko bread crumbs, flour, ranch dressing, Sriracha (or your favorite hot sauce), honey, tomatoes and Parmesan cheese. Lots of stuff for lots of flavor.

First, slice the avocado and season it with salt and pepper.

Set up a little dipping station with bowls of flour, beaten egg and a Parmesan panko mixture. Ummm yes.

Dip the avocado into the flour, then into the egg and finally into the panko, gently press to coat.

Carefully place the dipped avocado on a cutting board or baking sheet and heat a bit of olive oil in a skillet. Time to fry!

Once the oil is hot, place each avocado slice into the oil and cook until golden brown…

…then flip! I used kitchen tongs to gently flip each slice, and the breading held on very well. Once each slice is crispy and golden, remove from the skillet and let drain on a paper towel.

While that’s happening, combine the vinegar, honey, salt, pepper, lime juice and garlic in a Mason jar to make the dressing.

Shake, shake shake!

You can also throw together the Sriracha ranch at this time. You can do it beforehand if you prefer, same with the dressing. I personally think it would be wise to keep a very large vat of this ranch in the fridge at all times. Like, I’m ready to go swimming in it.

Time to assemble your salad! Arrange the greens, tomatoes, bacon and avocado on a plate.

Drizzle in the honey lime balsamic and spicy ranch. Oh mylanta. Add some cheese shavings.

I love cheese shavings.

Go to town!

Wow wow wow. This salad is turning my non-salad loving self into a giant salad lover. I am a pretty big “texture person” and the texture on this salad is incredible, not to mention the flavor. A lot going on, but all of it is fabulous.

Thank you so much to Colleen for the recipe! Be sure to check out her blog, Soufflé Bombay where she shares tons of decadent recipes.

Recipe

Crispy Avocado, Bacon & Tomato Salad

by soufflebombay on January 15, 2013 in Main Dish Salads, Salads
See this recipe post on soufflebombay’s site! January 15, 2013

Main Dish SaladsSalads

5.00 Mitt(s) 3 Rating(s)

Prep Time 10 Minutes

Cook Time 3 Minutes

Difficulty Easy

Servings 2

2

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Recipe Description

Crispy avocado, bacon and cheese put this salad over the top!

Preparation Instructions

For the crispy avocado:
Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

For the salad:
Assemble your salad(s) with the greens, tomatoes, shaved Parmesan cheese, and crumbled bacon. Top with crispy avocado.

For the honey-lime dressing:
Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined. Adjust to your liking (sweeter or add more vinegar—I went for a sweet flavor). Drizzle over salad.

For the drizzle:
Combine the ranch dressing and chili with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste. Drizzle over salad.

Enjoy!

Ingredients

• FOR THE CRISPY AVOCADO:
• 1 whole Avocado, Semi-firm, Not Mushy
• Pinch Of Kosher Salt And Pepper
• ⅓ cups Flour
• 1 whole Egg Beaten
• ½ cups Panko
• 2 Tablespoons Grated Parmesan Cheese
• Olive Oil, For Frying
• FOR THE SALAD:
• Field Greens Or Spring Mix
• Tomatoes
• 2 Tablespoons Shaved Parmesan Cheese
• 2 slices Cooked Bacon, Crumbled
• FOR THE HONEY-LIME DRESSING:
• 2-½ Tablespoons Honey
• 2 Tablespoons Balsamic Vinegar
• 1 clove Garlic, Minced
• 3 Tablespoons Fresh Squeezed Lime Juice
• Pinch Of Salt And Pepper
• FOR THE SPICY RANCH DRIZZLE:
• ⅓ cups Ranch Dressing
• ½ teaspoons Or More Of Chili With Garlic Sauce (or You Can Use Tobasco Or Sriracha)

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Oh boy. Do I have a treat for you.

Have you ever had a fabulous bacon and blue cheeseburger? Please say yes. If not, please imagine that you have. Thick and crunchy bacon. Covered in gooey Gorgonzola or Stilton or your blue of choice. And now, imagine that entire combination stuffed into a crispy potato skin. YES. Just like that.

This recipe is like one giant explosion of flavor in your face. It’s fabulous. It’s perfect for a twist on a game day favorite but it also makes for an awesome weekend dinner. And maybe even … a quick breakfast. On the weekend of course. Because you know, calories don’t count on the weekend.

Let’s get started!

While complex in flavor, these are actually super simple. All you need are four potatoes, a bit of butter, bacon, browned ground beef and blue cheese. Oh, and some good old salt and pepper.

First up, poke the tops of each potato with a fork a few times and bake for about one hour. Do something fun during that time, like paint your nails! Or clean. Whatever.

After the potatoes have baked, let them cool until you can touch them. In the meantime, you can fry up some bacon. Never heard any complaints about that one …

Afterwards, let it drain and cool on a paper towel, then crumble it up. You know the drill: Make a few extra slices because you know you’re going to be eating it. I hope.

Once the potatoes are cool, you are going to cut them into thirds. Slice them lengthwise and discard the centers. Save all that extra starch for breakfast or something. You are going to have some bacon grease anyway.

Once you have the ends of each potato, you want to scoop out some of the flesh. FYI, if you have a serrated spoon (like a grapefruit spoon), I find that these work so well. Love ‘em!

Brush the tops and bottoms of each ‘tater skin with melted butter, then cover in a little salt and pepper. Place on a baking sheet and throw under the broiler for close to 10 minutes, until they get all crispy.

When you remove them, the butter will be bubbling and it’s almost like a giant potato chip. Ugh. So hard to resist.

Now comes the fun part. Fill each skin with a few spoonfuls of ground beef.

Then top that off with some bacon.

And finally, a few handfuls of crumbled blue.

Back under the broiler they go!

After a few minutes under the heat, remove the baking sheet. Oh my gosh. Not gonna lie. I scraped that baking sheet clean.

Top with a bit more crumbled blue …

And go to town.

As you can imagine, these were truly insane. So few ingredients but so much flavor. Potato skins have always been a huge favorite of mine, albeit if only for nostalgic reasons, given it was one of my grandmother’s favorite treats. This was SUCH a fun twist on the original. Thanks so much to Dax for the fun recipe! Be sure to check out his blog, Simple Comfort Food, where he features tons of other mouthwatering meals.

Recipe

Bacon and Blue Cheeseburger Potato Skins

by Dax Phillips on February 14, 2012 in Appetizers
See this recipe post on Dax Phillips’s site! February 14, 2012

Appetizers

0.00 Mitt(s) 0 Rating(s)

Prep Time 15 Minutes

Cook Time 1 Hour15 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

A simple twist on a classic loaded potato skin. Introducing a bit of ground beef and double cream blue cheese puts this one over the top.

Preparation Instructions

Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove potatoes from the baking sheet and place them on a plate to cool for about 15 minutes.

Cook your bacon in a skillet on low heat for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon from the skillet and drain it on some paper towels before you crumble it.

Once your potatoes are cooled, use a sharp bread knife and cut them lengthwise. For each potato you’ll have three long segments—two nice rounded sections, one from each side for the skins and one thin cutout from the center. Place the middle slice in a bowl for later use, such as breakfast the following morning. Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, carefully scoop out about 70 percent of the potato. You still want some potato near the skin, to hold the structure of your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Pull them out of the oven and place generous amounts of the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese for each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.

Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside will satisfy your french fry craving. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Small in size and packed with flavor, these skins definitely satisfied my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!

Ingredients

• 4 whole Russet Potatoes, Cleaned
• 6 slices Nueske’s (or Your Favorite) Bacon
• 3 Tablespoons Unsalted Butter, melted
• 1 teaspoon Salt To Taste
• 1 teaspoon Cracked Black Pepper, To Taste
• ¼ pounds Ground Beef, Browned
• ½ cups Great Blue Cheese, I Used Hook’s Blue Paradise

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Oh my goodness. You know when you have one of those desserts that completely knocks your socks off? This is it. And it’s simple, too. It’s like the new Holy Grail of treats!

It’s not very often that I get to bake with ricotta because my husband swears that he dislikes it. Even though—of course—he’s eaten it in multiple dishes and I’ve watched him enjoy a full meal where ricotta is involved, but whatever. I can occasionally slip in a tablespoon or so here and there without him noticing, but an entire dessert made from the stuff? This would be tricky.

However, tricky as it was, it actually worked. After seeing this Cannoli Tart from The Seaside Baker, I knew I had to make it immediately. And immediately I did—like nearly one day later. Not only did it pass my sweet tooth test with flying colors, the ricotta-hater loved it too. You know what that means. You must must must try it!

For the crust and the tart filling, all you need is some amaretto, ricotta cheese, eggs, cold butter, flour, sugar, cinnamon, salt and chocolate chips. Oh, you also need a little milk. About one tablespoon. This is, like, the easiest dessert ever!

Begin by making the crust. First, give the flour, sugar, salt and cinnamon a good whirl in your food processor.

Then add the cold butter and pulse until it forms little crumbs. Can you see the slight difference here from the picture above? There are some pea-sized, flour-coated butter chunks! Yum.

Add the egg and milk, then process until the dough comes together …

… and forms a ball like so. Pretty cool, huh? If there are a few crumbs left, just press them into the dough ball with your hands.

Next, place the dough ball between two sheets of parchment paper. I actually used wax paper because I never seem to have parchment when I need it. Also, stop laughing at my mess of a rolling pin. It lost its arms. I keep meaning to buy a new one but then … I forget.

Use the rolling pin (or something similar, like say, a bottle of wine?) to roll the dough out to fit your tart pan or pie plate. Gently lift it up and place it over the pan.

Press the dough into the pan or plate with your fingers. Clearly, pie-like dough is not one of my strengths. I have many pie crust issues. But this just proves that it doesn’t have to be perfect. Just get it in there, then refrigerate while you make the filling.

For the filling, I simply gave my food processor a quick wipe down since it was already out. All you have to do is add the ricotta, sugar, egg and amaretto and blend until just combined. So creamy.

Then fold in the chocolate chips.

Pour the filling in the tart pan …

… then spread it out evenly and bake for about 35 minutes.

Once you remove the tart, you want it to cool completely. You can place it in the fridge. Trust me, I was skeptical too, but it is totally worth it. I served the tart chilled and holy cow, it was incredible.

After chilling and right before serving, add a drizzle of chocolate and a shake of powdered sugar.

Can you even handle this?

To say this tart far exceeded my expectations would be an understatement. It was out of this world. It isn’t super sweet either, which makes me think it is highly versatile for even those (crazy folks?) who don’t love sweet dishes. You gotta try it.

Thanks so much to The Seaside Baker for the recipe. Be sure to check out her blog for even more tempting and delicious dishes.

Recipe

Cannoli Tart

by theseasidebaker on November 17, 2012 in Desserts
See this recipe post on theseasidebaker’s site! November 17, 2012

Desserts

5.00 Mitt(s) 1 Rating(s)

Prep Time 20 Minutes

Cook Time 35 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

A delicious creamy cannoli in tart form.

Preparation Instructions

For the crust:
If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed.

If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.

Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating.

For the filling:
In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.

Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.

Ingredients

• FOR THE CRUST:
• 2 cups Sifted Flour
• ½ cups Plus 1 Tablespoon Sugar
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ⅓ cups Cold Butter
• 1 whole Egg
• 1 Tablespoon Milk
• FOR THE FILLING:
• 2-¼ cups Ricotta
• 1 whole Egg
• 2 teaspoons Sugar
• 2 teaspoons Amaretto
• ½ cups Chocolate Chips Or Chunks

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
I hope you’re in the mood for something fantastically warm, gooey, comforting, and most of all, fun. We’re right in the heart of football season and who doesn’t love to bring the snack to the party that everyone can’t stop talking about? That’s exactly what this bread is. And more. I never need to be sold when cheese and bread are involved, so the instant I saw Rebecca’s recipe for Cheddar Tailgating Bread, I was halfway to the store grabbing the ingredients. Just you wait. We have a winner here, folks.

This snack could not be simpler. All you need is a loaf of Italian bread, some cheddar cheese, butter, garlic, green onions and parsley.

First, slice your onions, mince your garlic and chop your parsley.

Next, melt that butter and combine it with the onions and garlic. This smells like heaven.

Slice a grid pattern into your bread. This doesn’t have to be perfect, trust me. People are going to devour it no matter what.

Pulling apart the pieces, spoon the butter mixture into all the seams and crevices. It’s nearly impossible not to eat it at this point.

Make sure to get each and every nook and cranny!

Cover the bread with some foil and bake for 10 minutes.

Remove the bread from the oven and take off the foil, then cover it with the cheddar. Shove that cheese down in between the pieces. This is the key to cheesy, gooey fluffiness.

After baking for another 15 minutes, the bread will look like yes. Um … yeah. I can’t even take how delicious it is.

As difficult as it may seem, let the bread cool for a few minutes then cover it in freshly chopped parsley. Pure torture.

Now you can finally serve it! Or, keep it all to yourself? If you share, make sure to snag a few bites quickly. This goes extremely fast. I mean, just look at it.

I can only describe this as a slightly toasty and warm garlic bread covered in bubbly cheddar and bursting with flavor. It is nuts. It is addicting. It is highly customizable and you can use whatever cheese, herbs or additional flavors your little heart desires. Basically what I’m trying to say is, it’s perfect.

Thanks so much to Rebecca for the fabulous recipe! Make sure to check out her blog, Foodie with Family, where she shares more delicious creations from her kitchen and tells downright hilarious stories. She is a gem, my friends.

Recipe

Cheddar Tailgating Bread

by Rebecca on August 29, 2012 in Appetizers
See this recipe post on Rebecca’s site! August 29, 2012

Appetizers

4.75 Mitt(s) 4 Rating(s)

Prep Time 10 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

Soft-on-the-inside and crusty-on-the-outside Italian bread that is cut into grab-able squares, generously doused with melted butter mixed with minced green onion and garlic, toasted till hot and tender, then crammed full of cheddar cheese and baked until bubbly with browned bits of cheese capping it. This is a true crowd-pleaser!

Preparation Instructions

Preheat oven to 350°F (or preheat grill to medium heat). Lay out a double thickness of standard foil (or a single thickness of heavy-duty foil.) Spray lightly with nonstick cooking spray. Set aside.

In a microwave safe bowl, or a heavy-bottomed skillet, heat the butter until melted and mix in the garlic and sliced green onions. Stir with a serving spoon.

Lay the loaf of bread on the cutting board and cut a ½” grid pattern into it, stopping about ¼” above the base of the bread so that it stays connected. Gently pry apart the bread and spoon the butter mixture along the seams. Gently wrap the foil up around the top of the loaf and put on a rimmed baking sheet. Bake for 10 minutes.

Remove the pan from the oven, open the foil and sprinkle the cheddar cheese over the top, gently pushing some of the cheese down into the cut bread.

Leave the foil open and return the pan to the oven or grill and raise the heat to 425°F or High for another 15 minutes or until the cheese is completely melted and bubbly and lightly browned on top.

Let set for 3 minutes before showering with freshly minced parsley and serving.

Ingredients

• 1 stick Butter
• 1 clove Garlic, Large, Peeled And Minced
• 1 bunch Green Onions, Trimmed And Minced
• 1 pound Loaf Of Italian Bread
• 1 pound Grated Extra-sharp Cheddar Cheese
• 1 bunch Fresh Parsley, Minced

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Enchiladas are a special food in our house. They are, as I like to refer to them, my weapon. They were the first meal I ever made for my husband and THE meal I make when I … well, quite frankly, when I want something. That something could really be anything, like the replacement of the high light bulb I can’t reach, which I’ve incessantly nagged about or the purse I “accidentally” purchased and let him “accidentally” see. Either way, they are one of my husband’s favorite meals and something I make probably twice a month.

The thing is, they are pretty decadent. We like lots of sodium-laced sauce, tons (no really—tons) of cheese inside and out, and really huge puffy flour or soft corn tortillas. And let’s not forget what goes on top: sour cream, more cheese, and obviously guacamole. Hello lover.

So enter Laurie’s recipe for Lightened Up Chicken Enchiladas. Oh my goodness, I was so excited I almost died. But then I was even more excited after I made them and we seriously loved on the entire pan. These are super delicious, so let’s get started!

You need some cooked and shredded chicken, low-sodium chicken stock, flour, a sweet onion, a few garlic cloves, olive oil, whole wheat tortillas, cumin, chipotle peppers in adobo, a red pepper and of course, cheese.

First up, dice your peppers and onions and add them to a skillet with some olive oil. After sautéing until soft, add in your garlic and cook for a few seconds until fragrant.

Stir in the flour, chopped peppers and cumin.

Then add your chicken stock and water, whisking well.

Cook for a few minutes until bubbly and thickened, and boom, you have your sauce! See how simple? Taste and season with salt and pepper if desired.

With your shredded chicken in a large bowl, add some of the sauce and mix it up.

Add a bit more sauce to the bottom of a greased baking dish to make the first layer of deliciousness.

Then start filling your enchis. First up, add a few spoonfuls of the chicken mixture to the tortilla.

Roll it up tightly, placing it in the dish. Repeat with the rest until they are all crammed together and ready to go.

Add the rest of the sauce on top. I gently spread it with a spoon to cover every inch before baking.

Then add some cheese—just a bit—to cover the dish. Bake for a few minutes just until the enchiladas are warmed through and the cheese is melty. Oh melty cheese.

Admire your beautiful work!

Serve your enchiladas and cover them with sour cream (or, as we like, plain Greek yogurt), guacamole, chives, salsa and chopped cilantro. Go to town with all of your favorite garnishes.

We absolutely adored these! Not only are they much lighter ingredients-wise than our typical enchiladas, they are lightly filling, too. They aren’t heavy since you make your own sauce and keep the cheese to a minimum, but they still taste incredible and get the job done. Cravings cured!

Thanks so much to my fellow TK Blog contributor Laurie for the fabulous recipe. Check out her incredible blog, Simply Scratch, where she shares her delicious creations in the kitchen and beautiful step-by-step photography.

Recipe

Lightened-up Chicken Enchiladas

by Laurie {Simply Scratch} on in Main Courses, Poultry
See this recipe post on Laurie {Simply Scratch}’s site! August 29, 2012

Main CoursesPoultry

5.00 Mitt(s) 5 Rating(s)

Prep Time 35 Minutes

Cook Time 15 Minutes

Difficulty Intermediate

Servings 4

4

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Recipe Description

Chicken enchiladas lightened up with grilled chicken, whole wheat tortillas and a broth-y chipotle sauce that is to die for!

Preparation Instructions

Lightly spray the bottom of a 13×9 baking dish and set aside. Preheat your oven to 400 F.

In a large skillet over medium heat add the two tablespoons of olive oil.

Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.

Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.

Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.

Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.

Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.

Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.

Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.

Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!

Enjoy!

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Diced Small
• ½ whole (red, Green Or Orange) Bell Pepper, Diced Small
• 2 cloves Fresh Garlic, Peeled And Minced
• ¼ cups All-purpose Flour
• 1 teaspoon Cumin
• 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
• 1-½ cup Low Sodium Chicken Broth
• ¼ cups Water
• 1 Tablespoon Adobo Sauce (optional)
• ¾ teaspoons Kosher Salt
• ⅛ teaspoons Black Pepper, More Or Less To Taste
• 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
• 8 whole Whole-wheat Tortillas
• ½ cups Grated Muenster Cheese
• Your Favorite Enchilada Toppings, For Serving: Salsa, Sour Cream, Chopped Fresh Cilantro, Etc

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
For years, I have been trying desperately to like coffee. Not because I need the caffeine, and not even because my friends drink it, but because I absolutely adore coffee-flavored foods (read: ice cream, cupcakes, frosting, steak rubs) and it drives me mad that I can’t enjoy the beverage. Plus, I do want to look all cool and casual sitting in a coffee shop and sipping something warm and frothy that has a cute little heart design in the foam. And why can’t actual coffee just TASTE like a frappuccino with ice cream and mocha and whipped cream and tons of sugar?

It’s so not fair.

But it completely makes sense that the minute I saw Kay’s recipe for Coffee BBQ Sauce, I was itching to try it. My husband is the king of condiments in our house, and while he seriously uses cups of ketchup on things like burgers and fries, and while I seriously roll my eyes every single time and scream, “Stop! You’re ruining it!”… BBQ sauce is my favorite go-to dip or topping. I just couldn’t resist.

This sauce is so super simple. To start, you need coffee (so brew a strong pot!), ketchup, your favorite hot sauce, apple cider vinegar, soy sauce, sweet chili sauce, chili powder, cumin, shallots, garlic and brown sugar.

Measure out your ingredients.

Chop up your onion and garlic.

And combine it all in a saucepan.

Mix it up well …

And allow it to come to a boil. Then reduce to a simmer to cook for about 40 minutes or so.

As it cooks, it will bubble and thicken and become just like your favorite BBQ sauce, all tangy and delicious.

And after a few hours of sitting at room temperature, it’s good to go.

This sauce has the perfect consistency and a great balance between a little tanginess and a bit of sweetness. You can taste the coffee—but just a hint of it, and in such a delicious, rich way. We’ve been enjoying this on steak and chicken, and I think it’s one of the best homemade BBQ sauces I’ve made. It’s different from a few other staple sauces I’ve whipped up before, and yes, I find it highly appropriate to have all different kinds of BBQ sauce in the fridge at all times.

Thanks so much Kay for the recipe! Check out her blog The Church Cook, where she serves up incredible dishes every week.

Recipe

Coffee BBQ Sauce

by The Church Cook (Kay Heritage) on June 20, 2012 in Condiments, Sauces
See this recipe post on The Church Cook (Kay Heritage)’s site! June 20, 2012

CondimentsSauces

0.00 Mitt(s) 0 Rating(s)

Prep Time 5 Minutes

Cook Time 40 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

Rich, flavorful, coffee BBQ sauce.

Preparation Instructions

Stir all ingredients in a medium sauce pan. Bring to simmer then reduce the heat to low until flavor melds, about 40 minutes, occasionally stirring the sauce. Cool to room temperature and serve. Will keep for about 2 weeks or more in the refrigerator.

Makes about 2 1/2 cups.

Ingredients

• ½ cups Strong Brewed Coffee
• 1 cup Ketchup
• ¾ cups Firmly Packed Brown Sugar
• ½ cups Apple Cider Vinegar
• ½ cups Finely Chopped Shallots
• ½ cups Sweet Red Chili Sauce
• 2 cloves Garlic, Grated
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Chili Powder
• 1 teaspoon Sriracha Or Tabasco Sauce

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
If ever there was a recipe made for me, this would be it. Bacon, chocolate AND a savory dish? I’m all over this. Before trying it, I never even tasted mole rice. I’ve heard delicious things about it and of course, had multiple people suggest it to me since it has—duh—chocolate in it. But I held out, and now I’m sort of glad I did since my first experience was a homemade one, and an incredible one at that. The minute I spied Andrea’s recipe for Mole Rice, I knew it would be mine.

Oh, and as a side note, I definitely thought (like years ago) that mole rice was pronounced “mole”—like one of those scary litter critters in the ground. Um, no. I later learned that (maybe in college?) it was pronounced “mo-laaaay” and proceeded to say the word in my head for about two weeks straight in disbelief.

All embarrassing mispronunciations aside, let’s get cooking.

Here is everything you need: bacon, a red pepper (chopped), an onion (chopped), chicken stock, sesame seeds, allspice, semisweet chocolate (chopped), tomato paste, mushrooms, rice, garlic, dried oregano, cumin, red pepper flakes, fresh green onions and fresh parsley. It seems like a lot, but it’s super simple. And please don’t mind my trashy mid-defrosted tomato paste in a plastic bag. Keeps perfectly in the freezer. Try it.

First up, toast your sesame seeds, cumin, allspice and oregano. Oh my. Smells so good.

Next, and obviously my favorite part: fry your bacon in a large skillet. I chose to chop mine up first just to skip a step later and so it would cook a bit quicker. Once it is crispy and the fat has been rendered, remove it with a slotted spoon and let drain on a paper towel.

Add in your onions, peppers and garlic with a pinch of salt. Cook until soft.

Now add in your mushrooms. Cook those until they are soft too, about five minutes or so.

Once the vegetables are juicy and fragrant, add in your tomato paste, chicken stock, toasted spices and chopped chocolate. Bring that whole shebang to a boil.

As the mixture is boiling, add your rice. I used the brown jasmine rice from Trader Joe’s and it was phenomenal.

At this point, reduce the heat to low, cover and cook for 30-35 minutes. Stir once or twice during cook time to make sure the rice is absorbing the liquid, and if it’s absorbing it too quickly, add more stock. I can’t even tell you how incredible your kitchen will smell.

Once it’s finished, remove it from the heat and let it sit for five minutes or so as it comes together. I interpreted this instruction as “grab a fork and eat as much as you can before serving it to others.”

After 5 minutes, stir in the bacon then drop some sliced green onions and torn parsley on top. I also think cilantro would be a fabulous addition, but I pretty much put cilantro on every single thing I eat daily. It might just be me.

Serve that goodness up! This was hearty enough for me to eat simply as a meal, but it would be a great side dish for a number of recipes. My husband ate some with enchiladas one afternoon and then again with grilled chicken at dinner. The only way I can describe how fantastic this is, is to tell you that it absolutely bursts with flavor. So robust and so layered. If you couldn’t already tell, we adored it.

Thanks so much to Andrea for the wonderful recipe, and for sharing something incredibly delicious that pushed me outside of my cooking comfort zone. Be sure to check out Andrea’s blog, Recipes for Divine Living, where she shares more of her passion for food.

Recipe

Mole Rice

by Andrea on July 1, 2012 in Rice, Sides
See this recipe post on Andrea’s site! July 1, 2012

RiceSides

4.75 Mitt(s) 4 Rating(s)

Prep Time 15 Minutes

Cook Time 50 Minutes

Difficulty Easy

Servings 6

6

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Recipe Description

I love the flavor of the toasted spices and chocolate in this recipe, not to mention the bacon. Delicious!

Preparation Instructions

Toast/cook sesame seeds, oregano, cumin and allspice in a skillet over medium heat for 30-35 seconds. Set aside.

Cook bacon and set aside. To the same skillet with bacon drippings, sauté red pepper, onion, garlic and red pepper flakes with a pinch of salt and pepper until softened. Add mushrooms and cook until soft.

Increase heat to high and add chicken broth, tomato paste, chocolate and toasted spice mixture. Bring to a boil; add rice and reduce heat to low. Cover and cook till tender and liquid is absorbed, 30-35 minutes. Stir rice after 15-20 minutes to make sure it’s not sticking and has enough liquid left to cook completely. Add more stock or water if needed.

Once rice is tender, turn off heat and let stand for 5 minutes. Stir in chopped bacon; check for seasoning, adding salt and pepper if needed.

To serve, top with chopped green onions and parsley.

Ingredients

• 1 Tablespoon Sesame Seeds
• 1 teaspoon Dried Oregano
• ½ teaspoons Cumin
• ¼ teaspoons Allspice
• 3 strips Bacon
• 1  Red Pepper (or Color Of Your Choice) Chopped
• 1  Onion, Chopped
• 3 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes
• 2 cups Mushrooms, Sliced
• 2-½ cups Chicken Broth
• 6 ounces, weight Tomato Paste
• 1 ounce, weight Semi-sweet Chocolate, Chopped
• 1 cup Rice, Uncooked
• Salt And Pepper
• Green Onions, Chopped For Garnish
• Fresh Parsley Chopped For Garnish

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.