Archive | December, 2012

Recipe: Boursin Mashed Potatoes

27 Dec

So this isn’t even really a recipe, it’s more of a method to get beautifully creamy, sinfully delicious herbed garlic mashed potatoes with the least amount of effort possible. I did this to the mashed potatoes we made for Christmas dinner on a whim and all six of us agreed that mashed potatoes have to be done this way from now on. But only for special occasions given the calorie count!

Boursin Mashed Potatoes

6-8 potatoes (preferably yukon gold or russet), peeled and cubed
1 wheel (150 g) of Boursin Garlic & Herb cheese (Costco sells a two-pack for a very reasonable price)
1/4 cup milk

Choose your method of cooking potatoes. Either boil in salted water on the stove top till soft OR microwave in a glass bowl covered with plastic wrap on high for approximately 10 minutes, stirring once. Then let stand for 5 minutes.

When the potatoes are soft, either place in a stand mixer, or use a hand mixer with the milk and cheese and whip with medium power until well combined and fluffy. Serve immediately.

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Recipe: Microwave Caramels – Two Ways

21 Dec

Those who are dedicated Pinterest surfers like I am have likely noticed the slew of microwave caramel recipes floating around. These are my versions and they’re so tasty, I’ll never go back to slaving over a pot with a candy thermometer again. Because the recipe calls for basically half a can of sweetened condensed milk, I decided to make two batches: one apple cider & cinnamon, and the other salted whisky flavour. Waste not want not, right?

This recipe is so quick and simple and makes such a great neighbour or hostess gift. I hope you’ll agree!

Microwave Caramels Two Ways

Apple Cider Caramels | baconavecbacon.com

For both versions you’ll need:
1/4 cup of butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk (Eagle Brand)
1/2 cup light corn syrup
1 teaspoon vanilla

For the apple cider and cinnamon version add all the ingredients to a large microwave safe bowl as well as:

1 packet of Lynch hot apple cider mix
1 teaspoon cinnamon

 Heat on high for 6-8 minutes, stirring every 2 minutes and pour into a well greased 8×8 or 9×9 pan. Dust the top with a bit more cinnamon and let cool in the fridge before slicing. 

For the salted whisky add all the original ingredients to another large microwave safe bowl as well as 2 oz. of Forty Creek whisky. If you’re not a whisky fan, this could work really well with spiced rum. Again, heat on high for 6-8 minutes, stirring every 2 minutes before pouring into a well greased pan. Sprinkle coarse sea salt over the top before refrigerating. 

Whisky Salted Caramels | baconavecbacon.com

I like to use my handy bench scraper to get nice straight clean lines when cutting the caramels.

You can either cut them into individual pieces and wrap each one separately (painful) or you can cheat like I do and cut them into about 5 long strips and wrap them in waxed paper for cutting as you eat them. Once packaged they should be kept refrigerated. Take them out of the fridge for about a half hour before serving. 

 

 

A Merry and Bacon Filled Holiday to You

20 Dec

First came the fireplace channel.

Then came the Swiss Chalet Rotisserie channel.

Now fire and and even better food have joined forces for your holiday enjoyment: the bacon fireplace channel.

Happy holidays!

Recipe: Quick Cheese Danish

14 Dec

Many, many moons ago I had a pretty awesome highschool history teacher. ‘Mr. Mac’ was a hulk of a man, a war veteran and totally no-nonsense. There are a lot of great Mr. Mac stories, most of them involve him disparaging disruptive students, however one day he came to class with a huge smile on his face which was definitely not the norm.

Standing at the front of the room Mr. Mac announced, “Class, I’ve discovered a new taste sensation: the danish.” He went on to talk about this awesome danish he had at the cafeteria for about five minutes. It was weird but I can definitely appreciate how discovering something new and tasty can really make your day.

This danish will certainly turn frowns upside down. In fact, I might make two of these for Christmas morning as they’re really quick to prepare and would go great with a warm mug of hot chocolate or cup of coffee. The version I made is blackberry, but this would be equally good with raspberries, lemon filling or some warm apple topping.

Quick Cheese Danish
(from Lauren’s Latest)

Quick Cheese Danish | baconavecbacon.com

1 tube Pillsbury crescent rolls (I’ve used both the regular and low fat with equal success)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fruit/filling

For the icing:
1/2 cup powdered sugar
2 tablespoons milk or cream
1/8 tablespoon vanilla

Preheat your oven to 375 degrees.

Blend the cream cheese, sugar, vanilla and flour together. Set aside. Mix together the icing ingredients and set that aside too.

Take some parchment paper and place it on a cookie sheet. Roll the crescents out on the parchment without separating them. Go over the seams and squish them together lightly if they’ve separated a bit. You should have one long strip of dough.

Spread the cheese mixture down the center in about a 2 inch strip. Place the berries (or whatever filling you’re using) on top of the cheese.

Now take a sharp knife and cut 1/2 inch strips along both sides. Fold these dough ‘arms’ over top of the filling, alternating sides so you get a bit of a braid pattern. It doesn’t have to be perfect so don’t fuss too much.

Place into the oven and bake for 15-20 minutes or until golden brown.

Remove from the oven and let cool. (This part is very very hard because you really just want to immediately shove it in your face.)

Drizzle liberally with the icing and cut into strips.

I have no idea if this keeps well because I’ve never had any leftovers to keep. It’s probably best then if you just have that second piece instead of hoping it’ll be OK tomorrow.