Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-Wrapped Jalapeno Poppers

Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-wrapped jalapeno poppers are my husband’s favorite. That used to make me very sad since I didn’t know how to make them. See, I have a bit of a jealous streak in the kitchen. I become a bit irrational when other women make food that my husband loves. I don’t have a lot going for me. I can’t have my husband thinking about what’s going on in someone else’s kitchen.

It’s probably not normal to get so competitive over vegetables. I just can’t help it.

That’s why I had to learn to make bacon-wrapped jalapeno poppers. It’s vital to the success of my marriage.

Jalapenos

I learned this recipe from the same person who introduced us to breakfast pizza. They’re extremely simple to make and perfect for a party. Don’t tell my husband, though. He doesn’t like to share.

Not being a vegetable eater, I confess I’ve never actually eaten these. Perhaps we should get a word from the expert.

“Amazeballs! They’re creamy with a little heat. They’re the perfect finger food because they don’t fall apart while eating them, and they’re easy to bite through. I can’t stop eating them!”

He’s not kidding. He ate them all in about three hours then was sad that they were all gone. Also, he’s not terribly articulate while playing video games. I should have known.

Bacon-wrapped jalapeno poppers by Awesome on 20

Make bacon-wrapped jalapeno poppers. People will love you for it. 

Bacon-Wrapped Jalapeno Poppers
Yields 12
A spicy, creamy, bacontastic party food and man bait
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 8 oz cream cheese, room temp
  2. 1 packet ranch dressing mix
  3. 1/2 cup shredded pepper jack cheese
  4. 6-8 jalapenos (the jalapenos I bought were big, but I still had a little cream cheese left over)
  5. 6-8 slices of bacon
  6. 12-16 toothpicks
Instructions
  1. Preheat oven to 375.
  2. Combine cream cheese, ranch dressing mix, and cheese in a mixing bowl. I used my stand mixer because I'm lazy, but you could mix it by hand.
  3. Cut the stem off of your jalepenos then slice them in half lengthwise. Remove the ribs and seeds. I use a spoon to scrape out the insides. Just make sure you wash your hands a lot. Arrange jalapeno halves on a foil lined baking sheet.
  4. Cut your bacon slices in half.
  5. Fill the cavity in each jalapeno half with the cream cheese mixture, then wrap a half piece of bacon around it and secure with a toothpick.
  6. Bake for 30 minutes or until your bacon has reached desired crispness.
  7. If you want them to be less greasy when you serve them, place them on a wire rack over foil to cool.
  8. These are good hot or at room temperature.
Adapted from Lindsey V.
Adapted from Lindsey V.
http://awesomeon20.com/
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lilikoi curd
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Passion Fruit Curd

Passion Fruit Curd Recipe

I have a love hate relationship with our lilikoi (passion fruit) vines. They’re lovely and have the most amazing flowers, followed by fat fruits full of sweet, tart, delicious goodness. They provide shade for part of the backyard, perfect for visiting with chickens. What’s not to love?

lilikoi flower

The lilikoi vine has pretty much taken over my clothes lines. We’re poor and don’t have a dryer, which means that I have no choice but to hang my clothes out to dry. Don’t try to tell me how romantic it is. Only people with dryers think that. It’s bad enough having to stand out in the hot sun (when it’s not trying to rain on my laundry) to hang up clothes. The last thing I want to do is battle with an ever encroaching vine winding it’s way around the clothes line and growing into my clothes pins. Enough already.

lilikoi vine

The vine growing through the clotheslines has also formed a mini-canopy in our backyard, forcing the other plants to grow freakishly tall to find the sunlight. I might have the world’s tallest pink hibiscus. Nothing happens for the first five feet, and then there are three blossoms peeking out above the vines. It’s like my own private jungle in the middle of the city.

hibiscus

But then when I really start to hate that stupid vine, it allows me to make something delicious, like this passion fruit curd. I used it in my Passion Fruit Victoria Sponge Cake, and it was tasty. I think passion fruit pulp looks a bit like frog spawn with the seeds in, but it tastes so tart and lovely that I’ll forgive it.

lilikoi pulp and eggs

You could use this passion fruit curd as much more than a cake filling. I think it would be a lovely topping for pavlova or pound cake, or even frozen yogurt. I haven’t tried it, but it might also be awesome stirred into some oatmeal in the morning. It takes a bit of time to accomplish, but stirring is a good time to meditate on life and how, in the end, nature is way better than laundry.

  lilikoi curd

Lilikoi (Passion Fruit) Curd
Yields 12
Sweet and tart tropical topping
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cup lilikoi (passion fruit) pulp and seeds, 8-10 lilikoi
  2. 2 whole eggs
  3. 3 egg yolks
  4. 150 grams (2/3 cup) sugar
  5. 100 grams (1/2 cup) butter, cubed
Instructions
  1. Cut open your lilikoi and scoop out the guts with a spoon until you get a cup worth.
  2. Add pulp, eggs, egg yolks, and sugar to a large, heat-proof mixing bowl. Whisk to combine.
  3. Add the butter and place the bowl over a pan of simmering water. You only need about an inch of water. Don't let the water touch the bottom of the bowl.
  4. Stir continuously as the butter melts. It will look odd for a while, but eventually it will smooth out and thicken up. It took about 20 minutes on my stove.
  5. Remove from heat and transfer to a clean jar for storage. It will keep for at least two weeks, giving you plenty of time to experiment.
Adapted from Simply Delicius
Adapted from Simply Delicius
http://awesomeon20.com/
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Check us out at Inside BruCrew’s link party
Chocolate Cake

Secret Ingredient Chocolate Cake

Chocolate Cake

I am, quite possibly, the world’s worst daughter. See, it’s my dad’s birthday on Saturday, and I said I’d make him a chocolate cake with caramel frosting like his mom used to make. Well, I got sick yesterday, and I’m still feeling rather awful. And to make matters worse, I don’t actually have that caramel frosting recipe. My dad and all his brothers received a homemade recipe book from my grandmother one year for Christmas. It’s full of typed up family recipes. Sadly, I don’t have one. I wish I did. I’d make everything in it. I think this might be a tragedy.

So, I didn’t make a chocolate cake with caramel frosting, but I do have something just as good to share with you that actually reminds me a lot of the kind of cake my dad would make. It’s super simple, ridiculously chocolaty, and blow your mind delicious. My dad would have a big slice of it with some melting vanilla ice cream and call it breakfast.

In addition to all the other awesome stuff my dad taught me, I also learned to appreciate good, simple, down home food. I remember my dad coming home from work and sitting on the couch with a block of Tillamook cheddar and a paring knife. He’d pass ’round slices of cheese to everybody for half an hour. That was how we snacked in my house.

Chocolate cake2

There are actually two secret ingredients in this chocolate cake which starts with a box mix, but you don’t have to tell anybody about that either. The first is mayonnaise. Mayo is basically eggs and oil anyway, so it’s not that big of a stretch. It doesn’t make your cake taste like a ham sandwich. On the contrary, it makes it incredibly moist.

The second secret ingredient is a bit of cinnamon. I love the warmth it adds to the chocolate. I’m not sure I’d be able to identify it as cinnamon if I didn’t know it was there. It just makes everything richer and more interesting. 

And obviously you have to cover the whole thing in chocolate frosting. This one reminds me of the chocolate frosting my dad used to make using Nestle’s Quik. It was awesome! Who cares? I’ve been doing this no money thing my whole life. 

Chocolate cake3

Happy birthday, dad! I owe you a cake.

Photos by Monica Szczupider

Secret Ingredient Chocolate Cake
Serves 10
A moist chocolate cake with a hint of cinnamon, covered in chocolate frosting to make it extra awesome
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For the cake
  1. 1 box chocolate cake mix
  2. 1 cup mayonnaise
  3. 3 eggs, lightly beaten
  4. 1 teaspoon ground cinnamon
  5. 1 cup water
For the frosting
  1. 6 tablespoons butter, softened
  2. 1/2 cup cocoa powder
  3. 2 2/3 cup powdered sugar
  4. 1/2 cup milk
  5. 1 teaspoon vanilla extract
For the cake
  1. Preheat oven to 350 and lightly butter two 9-inch round cake pans.
  2. In a large mixing bowl, beat together all the cake ingredients until a smooth batter forms.
  3. Evenly pour batter into your two pans and bake according to time on the box. If you hoard the cake batter left behind in the bowl, I won't judge you.
  4. Allow the cake to cool in the tin for about five minutes, then turn out to cool on a wire rack. Allow the layers to cool completely before frosting.
For the frosting
  1. In a large mixing bowl, beat the butter until it's smooth and creamy.
  2. Sift in the cocoa powder and powdered sugar and beat on medium speed.
  3. Slowly add the milk and vanilla extract and beat until smooth and fluffy. Add more milk if needed to reach a spreadable consistency.
  4. Place your first cake layer on it's final destination and spread about a third of the frosting on top.
  5. Carefully place the second layer on top. Frost the side and top of the cake. You can swirl it, stripe it, spike it. Whatever you like. Just don't skimp.
  6. Don't wait for someone's birthday to put this in your face.
Notes
  1. This can also be made in a 13x9 inch pan, which is what my dad would do.
Adapted from 1001 Fast Easy Recipes
http://awesomeon20.com/
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