Bacon Maple Glazed Cake Bites

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Oh hey there. It’s been quiet here on this blog for a while. Life has been quite full with a variety of things – settling into a new home on the West Side of Oahu, getting a spunky labrador named Pono, ministry adventures, somehow making life with three kids work out. Anyway, I’m still here.

I’ve been mostly cooking a lot of tried and true meals, so I haven’t had anything new to post. In fact, I often come back to my Recipe Archives when I need ideas of what to cook. But this past weekend I felt like trying something new, and came up with these bacon maple glazed cake bites. Do you like bacon? I hope so, because then I can trust you.

This recipe was born out of things I had around the kitchen. Pound cake from Costco. Thick cut bacon. An easy-to-make maple glaze. I like the combo of sweet and salty. For something extra, I added a touch of fresh rosemary. This was a simple appetizer that would fit into a holiday party or potluck gathering.

Okay, I miss you after my long blogging hiatus. Would you please drop into the comments and say hello? Bonus, tell me one fun fact about yourself.

Bacon Maple Glazed Cake Bites

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Yield: about 36 cake bites

Ingredients

  • 1 loaf pound cake, cut into 1- or 2-inch pieces
  • 6 strips of bacon, cooked, cooled, and chopped into small pieces
  • 1 cup confectioners’ sugar
  • 1/4 cup maple syrup
  • Salt
  • Fresh rosemary (optional), chopped into very small pieces

Directions

To make the glaze: in a small bowl, stir together confectioners’ sugar, a pinch of salt, and maple syrup. Glaze should be a spreadable consistency.

Spread glaze on each piece of cake. Top with bits of bacon. If using rosemary, sprinkle on top the bacon.

Serve chilled or at room temperature.

 

 

6 Cooking Tools I Use Daily

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Like most home cooks, my kitchen is full of gadgets, tools, and appliances. Some items are used for special occasions, but others are used on a daily basis. Here are the items in our kitchen that get the most use. They are our workhorses in our kitchen, and the tools that really lay the foundation for all of our family’s cooking.

41okb6os7jlLodge Cast Iron Dutch Oven (buy it here on Amazon)

This cast iron dutch oven gets a lot of use in our house. It can do so many things – braised and seared meats, stews and soups, perfectly baked sourdough bread, baked casseroles. We’ve even taken it on camping trips. I’ve owned my dutch oven for about 6 years, and plan to pass it on to my kids as a family heirloom. This thing will definitely live longer than me.

71cagmgumnl-_sl1500_Cuisinart 12-Piece Knife Set (buy it here on Amazon)

We actually own two knife sets – this Cuisinart 12-piece set, and a full Cutco set that I’ve had since selling Cutco knives as a summer job during college. I like this set because they are good, solid stainless steel knives. They come with blade guards, and comfortable handles.

81e685wuucl-_sx425_Pyrex Mixing Bowls (buy it here on Amazon)

These glass mixing bowls are great for mixing or storing anything from salads to cake batter. They are really sturdy, and we’ve own ours since getting married over 10 years ago.

81bo7tjzyll-_sl1500_Silicone Pot Holders (buy it here on Amazon)

These were given to me as a gift a few years ago, and I did not expect to use them so frequently. They can be used as pot holders, trivets, can openers, and spoon rests. Also, they are super easy to clean.

71piuvb9-dl-_sl1067_Digital Kitchen Scale (buy it here on Amazon)

This kitchen scale is so useful. It is great for measuring food by weight, which is important if you’re following recipes that call for ingredients in grams or ounces. The scale is very precise, has a tare function (so you can automatically subtract the weight of your container), and has a unit button that converts to various weight measurements.

61qv9tsgqil-_sl1500_OXO Good Grips Tongs (buy it here on Amazon)

You need yourself a good pair of tongs. This version is great because it is a long 12-inches, and has silicone heads that are safe for non-stick cookware.

What are some of your favorite cooking tools that you use on a regular basis?

Coffee Ice Cream

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The great thing about coffee ice cream is how amazing it tastes. The not so great thing is that if you eat some at night, you may not be able to sleep because of all the caffeine. I was an insomniac until 4am.

I made coffee ice cream to accompany our Thanksgiving meal a few weeks ago. Mmm…it was so delicious. Creamy, rich with real coffee, and a perfect sidekick to the pumpkin pie.

The photo above was literally taken before I ate up the very last spoonful of ice cream. That’s how good it was, and how quickly we ate it up.

Coffee Ice Cream

Print this recipe
Yield: 1 quart

Ingredients

  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans (decaf or regular)
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee

Directions

In a medium saucepan over medium heat, heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the heavy cream until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.