Bacon Wrapped Eggs

This was a birthday treat for the carnivorous boyfriend. I managed to castrate bacon. :)

From Buzzfeed, just for something a little different.

Ingredients

Eggs
Bacon

Instructions

1. Preheat oven to 400. Spray down muffin tins.

2. Cook bacon in skillet about half-way through. Be careful not to make it too crispy--you need to to bend to your will later.

3. Remove bacon from skillet and press the bacon into sides of muffin tins (try not to burn your fingers). Crack an egg into each one.

4. Bake for 10 minutes or until eggs are done.


5. Loosen sides and remove from muffin tin. Serve and enjoy!



- Jezebel

Chocolate Glazed Raspberry Cream Puffs

These were hella fun. They looked more challenging than they were.

Based on Martha's recipe.

Ingredients

-- Pastry Puffs --

1 cup water or milk
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup gluten-free flour
4 large eggs
1/2 tbsp vanilla
Large zip-top bag

-- Filling --
1 1/2 cups heavy cream
1 container raspberries or 1/4 cup raspberry jam

-- Glaze --

4 ounces semisweet or bittersweet chocolate, coarsely chopped

Instructions

1. Preheat oven to 425 degrees. Line two baking sheets with parchment. Boil the water, butter and sugar in a small saucepan-- then immediately remove from heat. Stir in the flour until the mixture pulls together towards the middle of the pan. Let cool 2 minutes.


2. Add eggs one at a time, mixing after each addition until batter comes together. Stir in the vanilla. Transfer batter to a large zip-top bag and cut a corner off.

3. Pipe batter into desired size mounds, 1 inch apart, onto sheets. Smooth the pointed tops down.

Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool.

4. Make a 1/4-inch-wide hole in bottom of each puff. Martha recommends a toothpick-- I'm sketch, so I used a corkscrew.

5. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberries or jam.

You can use the same zip-top bag, or I used my Pampered Chef pastry gun, which worked great. In either case, fill each puff with the cream mixture. Place filled puffs, hole side down, on the baking sheet. (Refrigerate while you make the glaze.)


6. Melt chocolate by bringing remaining 1/2 cup heavy cream to a boil in a medium saucepan. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate for at least half an hour.



Enjoy!


- Jezebel

Dark Chocolate and Raspberry Cookies

In an effort to cook more healthily, I've tried substituting olive oil for butter in some recipes. It worked very well with the lemon meringue pies (just couple it with xantham gum or the whole thing will fall apart).

These cookies went well too. Based off Martha's generic cookie recipe.

Ingredients

2 1/4 cups gluten-free flour
3/4 cup olive oil
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups dark chocolate chips
1 container raspberries

Instructions

1. Preheat oven to 350 degrees.

2. In an electric mixer, combine the olive oil with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Fold in the chocolate chips and raspberries.


3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.

4. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.


- Jezebel

Mini Cheesecakes with Apricot Jam

Another of Martha's recommendations. :)

Ingredients

3/4 cup crumbled chocolate-wafer cookies
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter
1 pound softened cream cheese
1/2 teaspoon vanilla
2 eggs
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with paper liners.

2. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Melt butter and stir in. Press 1 tablespoon of mixture in bottom of each cup. Bake for seven minutes, or until set. Reduce oven temperature to 275 degrees.

3. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt.


4. Pour batter into muffin cups, filling almost to the tops.

5. Bake until sides are set but centers are wobbly, about 20 minutes. Refrigerate 4 hours or overnight.

6. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.


- Jezebel