Recipe for (1)

Whiskey Bacon Brownies Recipe

This post contains affiliate links. If you purchase through them I will receive compensation at no additional cost to you.

I’ve seen recipes for whiskey bacon brownies before. I’ve even used them. But I was looking for the one I like the other day and it disappeared, so I figured I’d just make one myself and share it with the world. Or the thirty or so of you who read this, that works too. 🙂 As a perpetually busy person, brownies from scratch are not normally my thing. Actually, brownies in general aren’t normally my thing. However, they are my husband’s, and every once in awhile I decide I like him and make a treat. His work is facing the end of a fiscal year this week, plus he’s got three full days of class over the weekend, so he needs some brownies. And some whiskey. And some bacon.

I’m not sure if the bacon craze of a few years back is still ongoing or not, but when it was in its heyday I threw my husband a booze and bacon birthday party. Since then I’ve developed a little bit of an obsession with boozy desserts. I don’t have much of a sweet tooth when I’m not pregnant, but a good hostess serves dessert. Because I appreciate alcohol (not in an alcoholic type way, but I love wine tastings and people with awesome mixology skills), adding it to the desserts I wasn’t really enjoying made it more fun for me. So, hopefully you will enjoy these too, but if they’re too time consuming, do it the real frenzy way: box brownies with a couple teaspoons whiskey and slices of bacon mixed in.

Frying some bacon, the most important step in any brownie recipe.
Don’t drink the whole bottle while you cook, but a little is fine.
Yum, chocolate whiskey sauce. Do not share with the kids.
A little bacon in the middle (crunched up bits are fine too).
One more brownie layer, then a swirl of whiskey sauce.
Done cooking, tasty brownies. But please, warn people they have bacon.

Recipe for Whiskey Bacon Brownies

Serves about 20, 45 minutes (15 active)

Ingredients

Brownies

2 cups sugar
1 cup butter
1/2 cup cocoa
1 tsp vanilla
4 eggs
1 cup flour
1/2 tsp baking powder
5-10 slices bacon

Whiskey Glaze

1/4 cup butter
2 tbsp whiskey
1.25 oz milk chocolate (1/4 of the 7 oz cooking chocolate)

Instructions

  1. Cook up some bacon and set aside. Aim for crisp even if you normally like it floppy. Set aside.
  2.  Make the glaze. Melt the butter and chocolate in a saucepan on low heat. Stir in whiskey. Set aside.
  3. Mix the batter. Start with melted butter, eggs, and sugar. Then add cocoa, vanilla, flour, and baking powder.
  4. Pour half the batter into your pan. I use an 8 x 8 for thicker brownies, 9 x 13 for thinner.
  5. Add bacon. You can put it in strips or crumble it up and spread them out.
  6. Add the rest of the batter.
  7. Take your whiskey glaze and swirl it throughout the top layer of the batter.
  8. Bake at 350° for 20-25 minutes.
  9. If you used strips of bacon, it is important to cool them before you cut – 15 minutes in the fridge should be fine.

Notes

Friends, I am not a baker. This is the most basic brownie around, and you’ll probably find similar versions of it all over the place. For my whiskey bacon brownies, I do omit any salt just because the bacon is salty enough. But, if you want to use your own version and just add some whiskey glaze and bacon, be my guest. I don’t think it will change much.  Since I’m not an expert I don’t know if you’re supposed to bake brownies in glass or not, but I switch back and forth depending on what’s clean and have no problems. My grandma did just buy me a new Wilton pan and it’s awesome, so I’ve been using that. I also recommend this article from SheKnows if you want brownie baking tips, like how to make them cakelike over fudgy. Now go out and enjoy some whiskey bacon brownies!

Who doesn't love, whiskey, bacon, or brownies? Why not mix them altogether for a fun party food? #recipe
The Evil Queen's Apple and Beet Salad

The Evil Queen’s Apple & Beet Salad Recipe

Apple & beet salad with a Disney twist! Let me apologize now.  Some of you are surely here for a kid-friendly beet recipe. You can try to get your kids to eat it – I certainly won’t stop you – but it was actually created for an adult dinner party. I’ve been discussing how to host a fancy dinner party over the last couple of weeks (part 1 and part 2 if you’re interested), and I had this lovely plan to culminate it with a discussion of my Disney-themed party. However, my party got rescheduled, because I am nothing if not frenzied, so for now I’ll just drop this little tidbit in here.

I found this really beautiful apple and beet salad on Food and Wine when I was searching for salad ideas for the party. It was an instant obsession. Everyone knows who the evil queen is, right? She wanted poor, beautiful Snow White to eat her poisoned apple. She also had a thing for ripping people’s hearts out, which is a little bit on the evil side, but to each their own I guess. Anyway, I looked at this salad and saw the beets, which look a little like hearts, had dyed all the apples red. They looked a little… poisoned. So that was it. I knew I had to serve apple & beet salad at my party. Unfortunately, my husband hates beets and he’s my tester, so I revised the whole recipe to make it less beet-heavy. Here’s what I came up with.

Recipe for Apple & Beet Salad

Serves 2-4, 15 minutes active, 75 minutes cook time

Ingredients

2 green apples
1 beet
walnuts
2 tbsp apple cider vinegar
2 tbsp olive oil
salt & pepper to taste
1/4 cup goat cheese

Instructions

  1. Cut the greens off the beets, leaving about 2 inches on the bulb. Save the greens for later. Next, put the beets in an aluminum foil-lined pan and roast at 450° for 45 minutes – 1 hour.
  2. When the beet is ready, pull it out and let it cool. While it cools, cut the apples into slices and take the ends off the greens.
  3. Peel roasted beet. The skin should come off easily with your hands or a towel.*
  4. Chop beet into small pieces, about 1/2 inch. Try to retain as much of the juice as you can.
  5. In a medium bowl, mix the beet pieces with apples. The apples should start turning pinkish-red.
  6. In a separate bowl, toss the beet greens with apple cider vinegar, olive oil, salt, and pepper.
  7. Put greens on plate, followed by apples and small beet chunks.
  8. Add walnuts and goat cheese. Then you’re ready to serve!

 

apple & beet salad

Notes

*If you are not a regular beet chef, here’s a great tutorial on roasting beets. It’s how I learned. Also, if you didn’t gather from the pictures that beets turn everything red, beware – they turn everything red. You might want to wear gloves. I don’t personally, but I do wind up washing my hands a LOT, so it’s something to consider. The less you like beets, the smaller the beet pieces should be. I enjoy them, but the hubby doesn’t, so I make them small enough to be mixed in with an apple bite. You can toast the walnuts up if you want to. Just put them in a pan on your stove. Nice and simple. In fact, all of this is simple! But it looks pretty nice, so I think having an apple & beet salad at my dinner party will work out just fine. Enjoy!

in the metro

A Mexican Pasta Dish With Sausage

Mexican or pasta? Why not a Mexican pasta dish instead? I personally always have ingredients for Mexican food on hand, but my Italian supplies are more limited. That’s why, every once in awhile, I have to combine the two just to get rid of certain things in my cabinets. Beth, you say. Why don’t you just go grocery shopping? Are you really that time-strapped? Well, yes and no. I will go grocery shopping at some point this week, probably even today. But we close on our new house tomorrow (so maybe I’ll start actually hosting things soon), and what’s the point of picking up a whole bunch of ingredients when you’re going to have to move them in a week?

Typically my husband and I eat our pasta pretty plain. We like olive oil for a sauce, and I’ll throw in a nice vegetable and meat to keep it interesting, but that’s about it. This is our favorite. Pretty delicious, I must say. But, I’m trying to clean out my kitchen, so here’s what I’ve got: sausage, pasta, cheddar and Pepperjack cheeses, some spices, and….that’s about it. I don’t have any tortillas, and those won’t be purchased again until the move. I don’t have any mozzarella or Parmesan, and again, those will have to wait. So you can see why sometimes I feel like mixing and matching my regional cuisines. Anyway, let’s get started.

Nothing like watching a pot try to boil

 

Add some spices
Red peppers, my favorite
A nice, messy pot all ready to go

Mexican Pasta Dish with Sausage

Serves 4
20-25 minutes cooking time

Ingredients

1 lb penne pasta
1 lb smoked sausage or chorizo
Red bell pepper, chopped
3/4 cup cheddar
1/2 cup Pepperjack
1/4 tsp cumin
1/4 tsp garlic powder
pinch cayenne
salt and pepper to taste

Instructions

  1. Boil pasta until al dente (10-12 minutes)
  2. Meanwhile, cut sausage into 1/4 in thick slices. Saute on medium high until cooked through.
  3. Add cumin, garlic powder, cayenne, salt and pepper to sausage. Stir.
  4. Add red pepper to saute pan and heat until softened.
  5. Drain the pasta. Now mix in a 1/2 cup of  cheddar and the Pepperjack and stir. Cheese should be melted throughout.
  6. Add sausage and red pepper to pasta and cheese mixture. Add salt and pepper to taste. Stir. Allow to cool slightly.
  7. Top with remaining cheddar cheese.

Notes

So, this is really more of a Mexican-inspired dish than a plain ole’ Mexican pasta dish. If you want something like nachos on macaroni, I would suggest something like this or this. I like the idea, but I’d be more likely to simply make nachos one day and macaroni the next if I had all the ingredients. Sometimes I feel like it’s easier to mix and match recipes rather than buy a whole store full of food, so that’s really my goal here. Now, if you want this particular recipe more Mexican-y, you could switch the sausage for ground beef. Also, definitely adjust the cheese to your own liking. I love cheese, but I know not everyone does.

This dish could also easily be switched to Creole. The flavors are actually really similar to this shrimp and grits recipe, which I also love. I may have an addiction to Allrecipes. I think the gist of what I’m saying is, feel free to throw whatever you have left in your cabinet and fridge, mix it together, and call it a dish. When your life is hectic, who cares if you’re entirely cohesive in your menu planning. Now eat up!

Olives as an extra topping, for those of you who like olives!
Pepperoni Stuffed Turkey Burgers

Recipe for Pepperoni Stuffed Turkey Burgers

I created my own pepperoni stuffed turkey burgers when I accidentally bought Italian seasoned ground turkey. I guess I could have just had Italian seasoned burgers, but I wasn’t in the mood. Pepperoni pizza burgers also weren’t for me, as I hate pizza sauce. I hope pizza sauce doesn’t take this personally; it’s actually tomatoes I hate. I don’t even like ketchup. Anyway, I’ve never found that particular ground turkey again, but I figured out how to season it myself, and now my husband and I will occasionally enjoy our own little Italian burger.

As far as using ground turkey over ground beef goes, that’s really up to you. I started using ground turkey in college because one of my roommates was (and still is) super into healthy eating. I’m not particularly careful about that, but unless ground beef seems absolutely necessary, I now prefer turkey. There’s only one reason for that. It’s less greasy. Unfortunately, less grease also means it’s a drier meat. Plus, you can’t cook it medium – it’s got to be done. So, feel free to use ground beef if that’s your thing. The important part of this burger is the pepperoni, so it should taste fine either way.

Pepperoni Stuffed Turkey Burgers

Ingredients (2-4 servings)

1 lb ground turkey
1 tbsp Worcestershire sauce
1/2 tsp Italian seasoning
1/4 tsp garlic salt
1/8 tsp pepper
pepperoni
mozzarella

 

Instructions

  1. Mix all seasonings with ground turkey. You do not need to spend much time on this; in fact, it is better not to over mix it.
  2. Shape four-eight thin patties. They should be bigger than your bun. Four patties = two burgers.
  3. Place pepperonis to taste on half of the patties. Do not go all the way to the edge of the burger; you are going to need that edge for combining patties.
  4. Add mozzarella to taste on top of the pepperonis (or vice versa).
  5. Put one plain patty on top of each pepperoni/mozzarella patty. Use the outer edges to close up the burger so you can no longer see the mozzarella or pepperonis.
  6. Put the patties into individual plastic wrap. You can reshape here if you want to. Then put them in the fridge for a hour or two, or freezer for at least twenty minutes, and let them set.
  7. Grill your burgers. You should only need to flip once. Inside should be 160°F when they are done.
  8. Eat!

 

Notes

As I mentioned before, turkey meat can be a little drier than ground beef. I rely on Worcestershire and cheese to be my moisteners, but I’ve read that you can put in a little mayo or butter to help with it as well. Of course, that seems to me like it’s missing the point of using healthier meat, but to each her own. This is a pretty good article about making juicy burgers if you’re interested.

I usually only make two burgers out of a pound of turkey. Do they wind up being half a pound each? I don’t know. Maybe, sometimes. Other times I don’t let the patties sit long enough and part of it falls into my grill before I even start cooking. I call that a forced diet, frenzied style. I also like to use shredded mozzarella because I always have some on hand, but it might be less of a mess to simply cut a few slices off a block. Lastly, once my patties are in the wrap, I like to beat them down a little so they get thinner and easier to cook. That’s it! Go enjoy your pepperoni stuffed turkey burgers!

Pepperoni stuffed turkey burgers, so tasty! #recipe