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Looks Delicious! Basic Granola

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Basic Granola, submitted by TK member Stephanie Walker of Flavor from Scratch)

At the beginning of the week, I have good intentions about preparing homemade ingredients for breakfasts and often end up falling back on frozen waffles or the same old scrambled eggs. We’re overdue for something different this week, and some crunchy, slightly sweet granola sounds like the perfect thing to get us out of our breakfast rut.

This Basic Granola from TK member Stephanie Walker works great when you just want a simple granola without all the extras, or if you’re serving it to those who might turn up their noses at additions like nuts. I’m looking at you, kids. Either way, this recipe is delicious as is, or can be customized with shredded coconut, dried fruit, or anything you can think to add! Enjoy with yogurt for breakfast or snack on it in the afternoon when you need a nibble of something sweet.

Have a tasty week!

 

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Cookies and Cream Donuts

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

There’s a persistent debate in the food scene, and it can grow very heated at times, even among friends. Do you want to know what it is? It’s this: doughnut vs. donut. What’s the correct way to spell it? Are both correct? Can they be used interchangeably? Is one fried and the other baked? As for me, I’m usually too busy burying my face in a platter of glazed carbs to give two hoots about it. Spell it however you want, just hand over the goods!

However you and your closest friends choose to resolve your donut/doughnut spelling squabbles, just make sure you discuss it over a batch of these Cookies and Cream Donuts from Tasty Kitchen member Heather.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

I was drawn to this recipe not just because I knew it would be a home run (because everything that comes out of Heather’s kitchen is!), but because it’s packed full of my favorite: Oreos.

For your ingredients, you will need a few basics, including cake flour, sugar, baking powder, salt, cream, eggs, vanilla and melted butter. One ingredient my store didn’t carry was Hershey’s Cookies and Cream Pieces, so I substituted white chocolate chips and chopped up Oreos instead.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Into a bowl, whisk together the flour, sugar, baking soda, and salt.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Next, in another bowl, whisk together the cream, eggs, vanilla and butter. Beat these together until combined.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Pour the cream and egg mixture into the dry mixture and fold together until just combined.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

And don’t forget the cookies and cream pieces. As I mentioned earlier, I had to make a substitution here since I couldn’t find the cookies and cream pieces. I substituted 1/2 cup of white chocolate chips and 1/2 cup of chopped Oreos here. It worked like a charm. Fold these in until just combined.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Now, spray a donut pan to help the donuts release after baking.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Fill each cavity with batter. Bake donuts for 10–12 minutes, or until they are golden brown on top and when a toothpick inserted into them comes out clean. Remove them from the pan and cool them on a wire rack.

Whilst the donuts cool completely, go ahead and begin preparing your glaze. (Because what’s a donut without a glaze? It’s a muffin.)

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

In a bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. It may be thick, but that is good. You want to make sure the cookie pieces stick to the top and don’t slide off.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Crush additional Oreos if necessary, and place on a plate or in a bowl.

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

Dip the top of each donut into the glaze and then invert into the crushed Oreos. Place back on the wire rack (with something under it to catch any glaze that drips off) to set. Then, serve!

 
 
 
Tasty Kitchen Blog: Cookies and Cream Donuts. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Heather Christo.

If you can’t get enough of these Cookies and Cream Donuts from Heather, be sure to check out more of her incredible creations, like these Chicken Flautas with Spicy Avocado Sauce/. Be sure to rifle through her TK recipe box for more delicious creations.

What is your favorite donut combination? Do you like the traditional types, or do you shake it up with new flavors? Share your favorites, and links, in the comments so we can get some new inspiration from our Tasty Kitchen Community!

 
 

Printable Recipe

Cookies and Cream Donuts

See post on Heather Christo’s site!
1.00 Mitt(s) 1 Rating(s)1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5

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Difficulty: Easy

Servings: 18

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Baked cookie donuts slathered in creamy glaze and crushed Oreos!

Ingredients

  • FOR THE DONUTS:
  • ½ cups Cookies And Cream Pieces (in The Baking Section, By Hersheys)
  • 2-¼ cups Cake Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Heavy Cream
  • 2  Eggs
  • 1 Tablespoon Vanilla
  • 4 Tablespoons Melted Butter
  • FOR THE GLAZE AND TOPPING:
  • ¼ cups Heavy Cream
  • 1 teaspoon Vanilla
  • 1 cup Powdered Sugar
  • ½ cups Oreo Cookies, Crushed

Preparation Instructions

1. Preheat the oven to 350 F. Grease donut pans well with baking spray. Recipe makes roughly 18 full size donuts.
2. Roughly chop the cookies and cream pieces and set aside.
3. Sift together all of the dry ingredients (flour through salt) in a large bowl. In a smaller bowl, combine the cream, eggs, vanilla and butter and whisk together. Pour the wet ingredients into the dry ingredients and fold the batter until well combined.
4. Fold in the cookies and cream pieces.
5. Either spoon the batter into the prepared pan, or transfer the batter to a Ziploc or piping bag, snip off a corner of the bag and pipe into the donut pan (it’s a little neater this way).
6. Bake the donuts until just cooked through and golden on top 10-12 minutes.
7. Remove pan from the oven. Let the donuts cool on a wire rack after turning them out of the pans.
8. While the donuts are cooling, make the glaze by whisking the cream, vanilla and powdered sugar together in a medium sized bowl.
9. Dip the cooled donuts in the glaze until they have a nice thick coating. Generously sprinkle on the crushed Oreo chunks and crumbs.
10. Enjoy!

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 

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Grilled Macadamia-Crusted Pineapple with Coconut Cream

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

I big puffy heart love grilled pineapple. To me, it’s right up there with corn on the cob, watermelon, and drippy popsicles on my favorite summer food list. Cover it in crushed macadamia nuts and coconut cream, though? It’ll seem like you’re indulging, but it’s actually a pretty healthy treat!

I’ve been eyeing Taylor Kiser’s recipes for a while and her Grilled Macadamia-Crusted Pineapple with Coconut Cream caught my eye. Naturally.

Let’s make some!

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

You’ll need coconut milk, pineapple rings,macadamia nuts, honey, coconut oil, coconut sugar, and an egg.

Yes, I went with canned pineapple rings. I don’t have one of those nifty pineapple slicers. Plus, I had a 4-month-old baby strapped to my chest.

You’ll need to put the coconut milk in the fridge for several hours—preferably 24 hours.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Sprinkle some coconut sugar on the pineapple rings.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Flip them over and do the same on the other side.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Brush them with coconut oil.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Is your grill hot? You mean you don’t just leave it on all summer and constantly throw stuff on it? Party pooper.

Okay, grill those rings. You don’t have to make distinct grill marks, just get them golden brown and heated through. Flip them once, let them grill a little longer, then pull them off and set them aside.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Crush the nuts in a food processor or if your processor bowl happens to be in the dishwasher, use your blender. But be careful not to make macadamia nut butter. Not that that’s a bad thing, but in this case you might not want it.

Transfer the nuts to a shallow bowl.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Put your egg white into another shallow bowl.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Dip each ring into the egg white.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Then coat with the crushed nuts.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Throw the pineapple back on the grill for a few minutes until the nuts are lightly toasted. They burn easy, so keep an eye on them. I wouldn’t try to flip them or you’ll lose the coating.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Pull the coconut milk out of the fridge. Turn it upside down and open it from the bottom. Pour out the watery coconut milk and scrape out the cream at the bottom of the can. This is the coconut cream. Pretty cool, huh?

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Stir in the honey, to taste.

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Stack a few of those grilled, toasty pineapple rings …

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

And drizzle some cream on top. You could also put the cream in the fridge for several hours so it thickens up. I can’t wait that long. (Nor plan ahead these days.)

 
 
 
Tasty Kitchen Blog: Grilled Macadamia-Crusted Pineapple with Coconut Cream. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Taylor Kiser of Food Faith Fitness.

Eat up, friends.

Many thanks to Taylor Kiser for a delicious, light (paleo-friendly!) dessert! Go check out her blog Food Faith Fitness and her TK recipe box, which are both overflowing with great recipes.

 
 

Printable Recipe

Grilled Macadamia-Crusted Pineapple with Coconut Cream

See post on Taylor Kiser’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 4

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Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!

Ingredients

  • FOR THE PINEAPPLE:
  • 12  Pineapple Rings
  • 5-½ Tablespoons Coconut Sugar, Divided
  • 1-¼ cup Dry Roasted Macadamia Nut Pieces
  • 2  Large Egg Whites
  • Coconut Oil, Melted (for Grilling)
  • FOR THE COCONUT CREAM:
  • 13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
  • 2 Tablespoons Honey
  • Mint, For Garnish

Preparation Instructions

Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.

1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Profile photo of Laurie {Simply Scratch}

Bacon Jam (Ooh Mommy!)

Posted by in Step-by-Step Recipes

Did someone say International Bacon Day? You mean that’s just one special day and not every single pork-loving day? Celebrate with this blast from the past: Bacon Jam. It’s spreadable bacon, friends. Yes. We know. You’re welcome.

 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

 
From the very second my eyes laid upon Rebecca’s recipe for Bacon Jam aka “Ooh Mommy” Jam, I was extremely curious and extremely hungry. Over a few days I found myself always coming back to her recipe wondering what it could possibly taste like. Is it an overly sweet jam with chunks of chewy bacon? Is a savory jam that would work slathered on cornbread or smeared on toast with a fried egg on top?

So I told myself to get on with it and make it already, and I’m so glad I did. In Rebecca’s recipe, bacon is slowly cooked with onions and garlic in a delicious concoction of coffee, maple syrup and brown sugar with some tang from cider vinegar until the sauce is thick and the bacon and onions melt in your mouth (just be careful not to burn your tongue when taste testing). After it’s quickly blitzed in a food processor, it’s ready to be served or spread!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

The recipe calls for onions, garlic, brown sugar, maple syrup, cider vinegar, pepper, some strong coffee, and of course, bacon. Three whopping pounds of bacon will be needed. It sounds like a lot but this makes a lot of jam!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

With a sharp knife, slice the bacon into one-inch pieces.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

In a large pot or Dutch oven, cook the bacon in its own drippings until crispy and fully cooked.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

In the meantime, thinly slice up the four onions. Rebecca’s recipe calls for yellow onions, but I had a big sack of sweet onions so I used those instead. But either type of onions will work in this recipe.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Smash and peel eight cloves and garlic. Lots of garlic equals lots of flavor!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Remove the bacon with a slotted spoon once it’s golden.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Drain it on a plate lined with paper towel.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Spoon most of the bacon fat into a heat-safe container with a tight-fitting lid and once the drippings have cooled, store it in the fridge. To quote Rebecca, “That’s too much flavor to trash!” Agreed!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

After most of the bacon fat has been removed, place the Dutch oven back over medium-high heat and add in the sliced onions and smashed garlic. Reduce the heat to medium and continue to cook low and slow, stirring occasionally.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

You’ll want to continue to cook the onions down until they are pretty translucent and soft. While that was going on, I made the glorious cooking liquids.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

In a large bowl measure and add in the cup of brown sugar.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Pour in a cup and a half of strong coffee.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Then the cup of cider vinegar.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Measure and add in the 1/2 cup of pure maple syrup. This is the real-deal PURE maple syrup kind, so please none of that artificial stuff!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Season with a teaspoon of black pepper. And that’s it!

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Give it a good stir to get the maple syrup and brown sugar mixed well together.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

And then just pour it over the onions and garlic and give it a good stir as well.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Then I just brought the mixture up to a hard boil for about two to four minutes before adding in the bacon.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

Then I reduced the heat down to low to simmer, with the lid off, until the sauce was thick and the onions started melting. It takes a good hour to an hour and a half for this all to happen. But my house filled with a smell I can only describe as a bacon-y barbecue smell which I hope heaven will smell like.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

When all is said and done and the liquid has reduced, this is what it should look like. Fabulous! I could’ve stopped here and ate it all by spoonful.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

But instead I added it all into my food processor, placed the lid on tight, and pulsed it until it resembled jam.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

You could keep going for a smoother consistency but I like texture. So I stopped right here.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

After it cooled, I stored it in jars in my fridge.

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

And sometimes I sneak and take a spoonful out at night. But that’s our secret, k?

 
 
 
Tasty Kitchen Blog: Bacon Jam. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Rebecca of Foodie with Family.

My favorite way to eat bacon jam (besides by the spoonful) is to heat a little up and spread it over whole grain toast with a fried egg (over medium) on top. Oh, it’s to die for! Really, my life is forever changed!

A big ‘Thank you’ to Rebecca for sharing this recipe with all of us here on Tasty Kitchen. With over a hundred recipes on TK alone, Rebecca has even more amazing stuff on her blog Foodie with Family. So be sure to stop by her TK recipe box and her website to check it all out! I promise you won’t be disappointed.

This jam also makes for an excellent gift, so go on and share the deliciousness!

Also check out these versions of bacon jam, like Beer & Bacon Jam by Jackie Dodd or, for a spicy version, try Dax Phillip’s Bacon Jam! You can also check out cookincanuck’s TK Blog post where she makes fellow contributor patiodaddio’s amazing Onion and Bacon Marmalade. All of these are on my list to try as well!

 
 

Printable Recipe

Bacon Jam (a.k.a. Ooh Mommy! Jam)

See post on Rebecca’s site!
4.46 Mitt(s) 13 Rating(s)13 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 30

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Salty, sweet, meaty, and pure umami (or “Ooh Mommy!”), this is going to make you rethink breakfast. Smoky with bacon flavor, tinged with coffee and maple syrup, this spread transforms toast or sandwiches with very little effort.

Ingredients

  • 3 pounds Bacon
  • 4 whole Large Yellow Onions, Peeled And Thinly Sliced
  • 8 cloves Garlic, Smashed And Peeled
  • 1 cup Cider Vinegar
  • 1 cup Packed Light Brown Sugar
  • 1-½ cup Very Strong Brewed Black Coffee
  • ½ cups Pure Maple Syrup
  • 1 teaspoon Freshly Ground Black Pepper

Preparation Instructions

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)

Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

 
 
_______________________________________

Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

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Announcing Food & Friends!

Posted by in Looks Delicious!

It’s Friday! Wow, this week has flown. Partly because we’re trying to do all we can to hold on to the last days of summer, and partly because we’ve been busy with a pretty big surprise for you. “What? A surprise?” We’re glad you asked! If you haven’t seen it yet, there was some extensive […]

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No-Bake Granola Bars

Posted by in Step-by-Step Recipes

These No-Bake Granola Bars, brought to us by Cheri, are a wonderful power snack for on-the-go. They're filled with nutritious oats, nuts, dried fruit and honey. Plus they're pretty tasty little treats.

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Let’s Talk Corn!

Posted by in Kitchen Talk

Hi everyone! Do you see that bright golden haze in the meadow? No, really. There’s a bright golden haze on the meadow. And the corn is as high as an elephant’s eye! It looks like it’s climbing clear up to the sky. Oh what a beautiful morning … Ahem. Sorry. Kinda got carried away there. […]

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Chocolate Zucchini Cookies

Posted by in Step-by-Step Recipes

It’s back-to-school season, and zucchini season too! Take care of both with this blast from the past: chocolate zucchini cookies. They’re a hit with kids, and adults will love you for them too.     Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just […]