Chocolate Chip Zucchini Muffins

Or, as my four-year-old calls them: ‘Bikini Muffins.’

(I actually considered using that as the title of this recipe, but I realized I might get some, ahem, inappropriate traffic using those terms, together.)

This delicious recipe came about because my lovely neighbor gave us just a small, petite, little zucchini. (Insert sarcasm and see picture below.)

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Yeah. It was actually HUGE.

Anyways, I figured this was the perfect opportunity to bake using zucchini for the very first time. (Nope, I’d never done it before.) I looked through my Recipe list on Pinterest and found a recipe stating it was ‘Award-Winning.’

Sold.

And the four-year-old and I were off on our baking adventure.

The Recipe:

Chocolate Chip Zucchini Muffins, adapted slightly from Sally’s Baking Addiction

Streusel Topping:

2/3 c old-fashioned oats

1/2 c dark brown sugar

2 T  flour

1/2 t cinnamon

1/4 c butter, cold, cut into small squares

1 T semi-sweet chocolate chips

Muffins:

1 egg, beaten

1/2 c dark brown sugar

1/2 c sugar

1/2 c vegetable oil

1 c grated zucchini 

2 t vanilla

1 1/2 c flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt

2 t cinnamon

1/4 t ground nutmeg

3/4 c semi-sweet chocolate chips

Preheat oven to 425 degrees. Spray muffin tin and set aside.

Streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with a pasty cutter. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.

In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over-mixing.

Fill muffin cups all the way to the top (I only had enough batter for 11). Sprinkle streusal over the top of each muffin, covering completely. Gently press the streusel into the tops of each muffin. Bake for 5 minutes at 425 degrees and, keeping the muffins in the oven, lower the oven temperature to 350 degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.

The Results:

I think I’d always avoided baking with zucchini because I was afraid it would taste funny, but, boy – oh boy! – was I wrong. These tasted absolutely perfect. They were so moist and full of fall flavor. The cinnamon, nutmeg, and chocolate chips work so well together. And the streusel, wow, it just took these to a new level.

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So, by the time I got around to taking a picture of these – this was the only one left.

My only complaint was that this only made 11… but so easy to rectify by doubling. Believe me, you’ll want to make more.

(And since I only used about 1/5 of that huge zucchini, making another batch of these is on today’s agenda.)

Just look at inside of these:

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Perfection.

And I don’t have to feel bad. Because they have a vegetable in them.

Right? 😉

Strawberry Muffins

I have elite and discerning tastes.

(I mean, couldn’t you tell from my Disney Junior recipe.)

So maybe that’s a bit of a stretch, right now, with three littles running around.  I’ve learned that to be able to actually make something, I need to get their buy-in.  So that they: 1. Let me have the time to make it – and 2. Actually eat it after the fact.

The easiest way to do this is to let them pick the recipe.

That’s what happened this week.  I let my middle (chef-baker-wannabe) pick out anything he wanted for us to make.  He went to his trusty kids cookbook and picked one right out.

Let’s just say that today’s recipe is brought to you by the Letter S.

(Oh, how times have changed.)

The Recipe:

Strawberry Muffinsadapted from Abby Cadabby’s Disappearing Strawberry Muffins

1 1/2 c flour

1/3 c sugar

1/4 c cornmeal

1 t baking powder

1/2 t baking soda

1/4 t salt

1 c low-fat strawberry yogurt

1/3 c oil

1 large egg

2 c chopped strawberries (lightly sprinkle with flour)

Preheat oven to 400 degrees.  Line muffin tins with cups or lightly grease.  

Whisk together all dry ingredients and set aside.  Stir together yogurt and oil until incorporated.  Add egg and mix until well-blended.  Stir in dry ingredients until just mixed and then fold in strawberries.

Fill muffin cups 2/3 way full and bake for 20-25 minutes (until toothpick in center comes out clean).  Let cool on rack.

Makes 12 or so muffins.

The Results

Let’s just start with the beginning – a short trip to the grocery store to pick up some whole wheat flour.  (‘What?’ you’re saying – ‘I don’t see whole wheat flour in the recipe.’)  Well, of course you don’t… let’s just say our trip did not go exactly as planned (add car troubles, crying babies, and wrestling boys) and I ended up bringing home bread flour.  Really?!  The main thing I needed to pick up, and I did it wrong.  Sounds just about right around here.  So, as you can see, I just used regular flour instead because I was NOT going back.

Anyhow, other than that snafu, the recipe was super simple, and my four year old did pretty much all the work.  He was especially excited that I let him cut off the strawberry stems – it’s the little things for him.  🙂

And the muffins turned out pretty darn good.  The yogurt made them super moist inside and I loved the bits of fresh strawberries throughout.  And all three kids ate them right up, so I say a definite success!

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Pregnancy Craving #2: Banana with Peanut Butter {Peanut Butter Banana Bread}

Ahhh, the oven is fixed!

And I’m back in business.

This week’s recipe is brought to you by my craving for anything that combines the flavors of bananas and peanut butter.  (Best brought to my mouth by simply dipping a banana into, you guessed it, peanut butter – I have my own dedicated tub for just that purpose, by the way.)

Anyhow, when I saw this recipe, I knew I needed to make it.

The Recipe:

Peanut Butter Banana Bread, adapted from Joy the Baker

3 ripe bananas

1/3 c vanilla yogurt

1/3 c crunchy peanut butter

3 T butter, melted

2 large eggs

1 t vanilla

1/2 c granulated sugar

1/2 c brown sugar

1/2 c whole wheat flour

1 c all-purpose flour

3/4 t baking soda

1/2 t salt

1/2 t cinnamon

1/8 t ground allspice

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a mixer, beat bananas until light and creamy.  Add yogurt, peanut butter and melted butter. Blend in eggs, sugars, and vanilla.  Mix until no sugar lumps remain.

Add all dry ingredients, and fold together with a spatula until no more flour bits remain.

Pour the batter into the prepared baking pan and bake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

The Results:

Well, this is certainly great banana bread… but it’s not nearly as peanut buttery as I’d really hoped.  (Hubs didn’t even realize there was peanut butter in it.)

I could taste the peanut butter, myself, but it was a very subtle undertone instead of the salty burst of flavor I was looking for.  Not that this stopped me from eating it at all.  Somehow, I perservered. 😉

Anyways the texture is super moist with an almost barely crunchy crust, which delighted my senses.  And, honestly, you can never go wrong with a good banana bread regardless of what you’re craving.

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So, I still recommend trying this – but if you want the pb and banana combo, I think I’d double the amount of peanut butter.  Or just spread some on top.

Happy Hump Day!

Triple Chocolate Scones

I have some go-to recipe websites that I love.

(Besides all my inspiring blogger friends.)

You can never go wrong with these websites – epicurious, America’s Test Kitchen, Martha, etc.

Well, I just found another one.

I’m sure I’m probably last on the block to know about it, but I have to admit, I am currently in love with the King Arthur Flour website.  There are so many (well-reviewed) delicious looking recipes there that Hubs and I spent about two hours browsing and pinning the other day.

And this one was way too good-looking to resist.

The Recipe:

Triple Chocolate Scones adapted from King Arthur Flour

2 c all-purpose flour

2/3 c whole wheat flour

1/3 c Dutch-process cocoa

1 t instant coffee powder

1/2 c sugar

1 T baking powder

1/2 t baking soda

3/4 t salt

1/2 c (8 T) cold butter, cut into pats

1 1/2 c bittersweet chocolate chunks

1 t vanilla

1 large egg

3/4 c + 2 T milk

Preheat your oven to 375°F.  Line a baking sheet with parchment.

In a large mixing bowl, blend the flours, cocoa,instant coffee, sugar, baking powder, baking soda, and salt together thoroughly.  With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.  Stir in the chocolate chips.

In separate bowl, whisk together the vanilla, egg, and milk.  Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. You may need to add an additional tablespoon of milk, to make the dough come together.

Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6″ circles, each about 3/4″ thick.  Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing.  Make sure you press it into the dough quickly, without twisting or sawing.  This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.

Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.  Remove the scones from the oven, and transfer them to a rack to cool.

{Printable Recipe}

The Results:

I’m pretty sure you’ve already gotten the idea that these turned out fantastic… if not, then my writing skills are pretty darn rusty.

Anyways, these were a cinch to make – though I wasn’t sure if I was supposed to cut up the scones into the wedges, divide them, and then cook them… Or if I was to just basically deeply score them and let them bake still in the circle.  And then I remembered the last time (and pretty much only time) I made scones, and left them in the rounds.

When I was scoring each circle into the six wedges, I was feeling pretty good about portion size – they looked fairly small and perfect for a small chocolate treat.  When they baked, though, ummm, they kinda grew giant size.  And at that point, I mean really, what else could I do except serve and eat them as it.

(It was a tough decision, let me tell you. 😉 )

Anyways, be prepared that these scones are not overly sweet.  They have a soft, chewy, perfect scone texture with those delicious chunks of chocolate throughout.  I will suggest waiting until they are completely cooled in order to get the full flavor – for some reason, when warm, some of the chocolate flavor disappears.

They were tasty as a stand-alone treat, but with a cup of coffee – wow, they were amazing.

We had several mornings of delicious chocolateness, starting each day with a smile.

Nothing wrong with that, right?

Apple Cider Muffins

I was craving a warm, tasty apple muffin.

(Darn Pinterest and all the autumn treats floating around.)

But we didn’t have any apples – and I couldn’t get out of the house because of the napper.

We did have some apple cider and some applesauce, so I decided to see what I could do…

The Recipe:

Apple Cider Muffins, adapted from Lehighvalley.com

1 egg, room temperature

1/4 c applesauce

1 c whole wheat flour

2/3 c all-purpose flour

1 c apple cider

2/3 c sugar

1/2 c butter, room temperature

2 t baking powder

1 t cinnamon

dash of ground nutmeg

dash of ground cloves

1/2 t salt

Preheat oven to 350.  Grease or line 12 cupcake wells.  In large bowl, cream together butter and sugar.  Add egg and applesauce, beating well after each addition.  Whisk together flours, baking powder, spices, and salt.   Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

{Printable Recipe}

The Results:

Well, these certainly hit the spot.

And I think I did a pretty good job of taking a very sweet cupcake recipe and mellowing it out a bit into a muffin, with a couple healthier substitutions (though I did leave the sugar and butter alone).

I especially enjoyed the slightly dense texture that was full of the cider-y spice flavor.

I think if I were to make these again, I would add some apple chunks to give it that little extra ‘something’ to make them even better.  (And it would NOT use the cupcake liners – these babies stuck hard to the liners, so beware.)

Oh, and if you want another take on Apple Muffins, check out Smidge’s Saucy Apple Spice Muffins… hers look divine!  (And proof that great minds think alike.)

Easy Protein Breakfast Crepes

I am working on fooling myself.

I’m trying to convince myself that I can eat all my regular favorites… with just a little twist to make them healthy.

So far it’s kinda worked.

(I’m not going to lie when I say I still have a mad craving for chocolate.  And homemade white bread.)

Anyhow, when I saw this east recipe at Sweet Samsations for a 2-ingredient crepe, made with peanut butter, I had to give it a try.

(I love me some crepes.)

The Recipe:

Protein Breakfast Crepes, adapted very slightly from Sweet Samsations

2 eggs, well beaten

3 T peanut butter

3 T water

a pinch of salt

Preheat small skillet at medium low.

Mix all ingredients in a bowl until smooth (this took quite a while, but be patient, it will happen.)

Lightly grease pan.  Pour batter in, twisting your pan in a circular motion to cover evenly.

Cover and let cook for about 2 minutes.  Loosen edges with spatula and flip.  Cover and cook for an additional minute.

Remove from pan and serve.

{Printable Recipe}

The Results:

I have to admit, I was a little worried about this one… especially since I knew I wasn’t going to cover it up with a ton of delicious goodies.  But really, they’re pretty darn good.  I ate mine with fresh sliced banana (pb & banana are one of my (current) favorite flavor combinations).

I also had a small taste of the boys’ versions: one with 100% pure maple syrup – reminding me of a maple-bar flavor, and one with homemade strawberry jam – giving it a pb&j flavor.  All three were quite delicious.

(Also just think of how great they’d be slathered in Nutella!)

Simple, easy, and able to fool me into thinking I’m having something bad.

A perfect way to start the day.

Banana Oatmeal Muffins

So, as I’ve mentioned the last couple of weeks, we’re trying to eat better.

And for me, that means lots of cooking experiments.

Sometimes they turn out good… sometimes, not so much.

Now, I’m posting this recipe to see if any of you out there might have a suggestion for making them better…

(Though probably actually following the recipe would’ve helped.)

The Recipe:

Banana Oatmeal Muffins, adapted from Keeping Up with the Joneses

2 & 1/2 c oats (old-fashioned kind, not quick cooking)

3/4 c plain low-fat greek yogurt

1/4 c applesauce

2 eggs

1/2 c sugar

1/4 c vanilla protein powder

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

2 bananas

Preheat oven to 400 degrees.   Spray muffin pan with non-stick cooking spray.

Place all of the ingredients, including banana,s in a blender or food processor, and blend until oats are smooth.

Divide batter among tin, and bake for 15-18 minutes, or until toothpick comes out clean.

{Printable Recipe}

The Results:

These weren’t terrible, but they were certainly lacking something.  I had reduced the sugar from 3/4 c to 1/2 c – replacing the last 1/4 c with the protein powder.  Additionally, I didn’t have a full cup of yogurt, so I added the 1/4 c applesauce.  Perhaps it was those substitutions that made them bland.

They also did not turn out looking too pretty.  They actually looked decent coming straight out of the oven, but they soon collapsed, leaving behind a heavy-looking, flat muffin.

If I’d taken a side view, you’d see how truly flat they are.

There’s a definite banana taste, but it’s just kind of dull.  And the texture is really spongy, which is kind of weird in my opinion.

Anyways, they had mixed reviews in the family.  One of my boys liked them, the other did not.  I thought they weren’t too bad, but Hubs was not impressed.

So, now for your help…

What would you do differently or add to make these better?  I’d love any ideas.

Have a wonderful weekend!

Good Stuff Breakfast Cookies

I hate change.

Especially when it involves food.

But sometimes, change in food is good, like when you’re trying to eat healthier.  (That’s what I keep telling myself.)

Anyways, Hubs and I are trying to get into better eating habits.  And for some reason, me making at least one, or perhaps two, sweet treats a week has not been very helpful.  So, I’m trying to change.  (And it’s so hard!)

But, I do have to say, today’s recipe was kind of fun to make… mostly because I had absolutely no idea what I was doing.  All I had was this recipe from Blueberry Girl as inspiration – and I just fiddled from there.

I’m actually kind of proud of myself right now.

The Recipe:

Breakfast Cookies, inspired by Blueberry Girl

1/4 c ground almonds

1 T ground flax seed

1/4 c vanilla protein powder

2 c oats

1 1/2 t cinnamon (for me, to obscure the flax seed taste)

1/2 c raisins

1/4 c coconut flakes

1-2 bananas*, mashed

1/4 c olive oil

1 t vanilla

1/4 t salt

Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.

In bowl, mix dry ingredients (down to the coconut).  In another bowl, mix banana/s, oil, vanilla, and salt.  Add to dry mixture and stir well.  Using a round cookie cutter/mold, press a scoopful of dough until filled.  Remove cutter and continue with the rest of the dough.

Bake for 13-15 minutes, or until the top just begins to get golden.

*I only used one banana, but I think it could’ve used a little more.  You can try another half if you’d like.

{Printable Recipe}

The Results:

I seriously just threw things in a bowl, crossed my fingers, and figured if it turned into a complete miss, at least I’d have something to write about.  Instead, these turned out terrific!  They’re chewy, a little sweet, and full of good stuff for you.  I actually loved the coconut-cinnamon-raisin combination which surprised me.  (And a bonus for me, no flax seed taste.)

The kids even adored them, too.

And it’s just crazy to think that there’s no sugar, no butter, no flour, and no eggs.

Maybe I can rock this cooking change!

Apple, Gorgonzola, and Bacon Quiche

This was one of those recipes that I so could’ve given up on – at least once or twice – or eight times.

It wasn’t easy, it wasn’t pretty, but I did it.

And the results were pretty darn good, if I say so myself.

So bear with me (and this recipe) if you decide to read through my post or try making this.  (Though many of you, I’m sure, would totally rock this from the start.)

The Recipe:

Apple, Gorgonzola, and Bacon Quiche, a hybrid of Hub’s and my recipe

1 recipe of Pate Brisee:

(2 c all-purpose flour

1/2 t salt

1 t sugar

1 stick sweet butter

4 T vegetable shortening

1 t lemon juice

about 1/4 c ice water

Place flour, salt, and sugar in bowl of food processor.  Pulse to combine.  Break/cut butter and shortening into 1 T cubes and add to flour.  Pulse until the consistency of coarse sand.  Add liquid a little at a time, pulsing in between, until dough begins to come together.  Pour onto clean surface and form into a disk.  Chill 1 hour or overnight.  Remove 1 hour prior to rolling.

Preheat oven to 375 degrees.  Line crust with parchment or foil (spraying with cooking spray first).  Prick bottom with fork.  Fill pie with weights or raw beans.  Place weighted pastry in oven.  Cook for about 15 minutes.  Remove weights/lining and continue to cook until crust looks dry.)

5 pieces of bacon, cooked and chopped into 1/4 to 1/2 inch pieces

2 red delicious apples, unpeeled and grated (quick tip: squeeze out as much of the extra apple juice from the pieces as possible so your quiche isn’t extra liquid-y)

5 oz gorgonzola cheese, crumbled into small chunks

1 1/4 c half n half

3 large eggs

Cover bottom of crust with a thin layer of bacon.  Top with layer of cheese and then layer of apples.  Add additional layers if needed.

Mix half n half with eggs and beat with fork until yolks are broken and incorporated.  Gently pour over crust, filling to the top.

Place on cookie sheet in oven and bake at 375 degrees for at least 45 minutes, until puffed up and not jiggly in the middle.  (A knife inserted into middle should not reveal any liquid.)

{Printable Recipe}

The Results:

So, it all started out with the Pate Brisee.

I’d made this several times before, so I assumed it was going to be a breeze.  Until I got distracted when adding my ice water and accidentally poured in too much.  This made it a little sticky, but I just thought that maybe as it rested in the fridge, it would dry up a bit.

It didn’t.

Let’s just say when rolling it out on my lovely large counter-space using my brand new pastry roller, it stuck.

To everything.

And would not come off.

I thought about giving up (just for the day) and trying again tomorrow, but I decided instead to re-roll it into a ball, let it rest, and try again with a significant amount of flour-dusting on everything.  And hallelujah, it worked!

I placed it into my dish… and promptly realized I didn’t have any parchment paper or foil.

So, I improvised with a lightly greased (on the bottom) ceramic dish and some beans.  And that seemed to work pretty well.  Until I tried to remove it to cook the bottom of the crust.

And it stuck.

After much wrangling, using oven mitts and a little strength, I got it free with minimal damage.  I placed the crust back in the oven to finish baking, thinking all would be well.

And then the bottom of the crust puffed up like a little balloon.

(I was seriously getting frustrated at this point.)

I popped it with a fork, added a few more extra pokes of the tines, and placed it back in the oven until it finally looked dry.  Then I took it out to rest and started prepping and adding the filling.

This is what it looked like heading into the oven.

I cooked it about 40 minutes on convection and thought it looked done.

It wasn’t.  This picture was taken right before I cut out a slice that disintegrated all over my plate.  Sorry no pictures because at that point I was just too mad.

Anyways, I could’ve given up again… but I didn’t.  I placed my crust back in, scooped over the filling, covered the quiche with a pan lid (remember no foil), and put it back in to cook longer.

Finally, about 20 (yes 20) minutes later, it was finally done.

(At this point, Hubs had had to leave for his meeting, and I’d fed the boys since they were starving – and complaining – and all around driving me nutso.)

(Oh, and you get no pictures of the full final product.  Let’s just say it was not pretty.)

I cut myself a slice to enjoy alone… and enjoy it I did!

I’m going to admit here that I am not a fan of bleu cheeses.  At all.  Yet a mild and tangy gorgonzola, paired with a sweet red delicious apple and chewy salty bacon, over a crisp and buttery crust… Mmm-mmm-mmmmmm, it was good!

(Even all alone after a hugely frustrating experience.)

And when Hubs finally got home and had a slice, he couldn’t agree more.

So, if you’ve made it all the way through this story with me, you’ve probably got the patience to make this recipe.  And you’ve already know some of the pitfalls to avoid.

Crazily enough, I’m looking forward to making it again.

(Though probably not for a long while.)

Maple Bacon Biscuits

I’m kind of late to all the cooking trends out there.

I only started eating quinoa about a year ago.

I still sometimes mix up macaroons and macarons.

And whenever I hear about chia seeds I still think of the, um, inappropriate Chia Pet we had growing in our dorm room.

So, it’s not surprising that it took me until Summer of 2012 to finally give in to the maple-bacon craze.  (Hey, I’m only about two years behind, right?)

I figured Hubs deserved a decadent breakfast for Father’s Day since his birthday meals were pretty much a bust.  Plus, we’d saved all those calories by throwing out the cheesecake… so ooey-gooey maple bacon it was.

(Plus it was one of my New Year’s Resolutions.  Who knew I’d be just as bad at remembering delicious foods to make, than if I’d resolved to work out?)

The Recipe:

Maple Bacon Biscuits, adapted slightly from Eat, Play, Love

Syrup

1/2 lb bacon, cooked until medium brown

1/3 c brown sugar

1/4 c all-purpose flour

1/4 c maple syrup

2 T melted butter

Preheat the oven to 475 degrees.  Lightly grease a 9” round pan (a springform pan is helpful but not required).  Chop the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients.  Stir until thoroughly combined and spread over the bottom of the prepared baking dish.

~~~~

Biscuits

2 c all-purpose flour

2 1/2 t baking powder

1/4 t baking soda

1 t salt

1/4 c shortening

2 T butter

3/4+ c low-fat buttermilk

In a large bowl, combine flour, baking powder, baking soda and salt and sift together.  Cut in the shortening and butter with a pastry dough blender.  Make a well in the center of the dry ingredients and add the buttermilk.  Gently blend the dry ingredients into the buttermilk forming a ball of dough.  Add additional buttermilk as needed – one teaspoon at a time.  Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered. Bake for 10-15 minutes at 475 degrees and then turn the oven off.  Leave the biscuits in the oven for another 5 to 10 minutes, until golden brown.  Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter. Lift off the pan and scrape any remaining syrup over the biscuits.  Pull apart to serve.  Best served warm.

{Printable Recipe}

The Results:

Okay, let’s just go over the main ingredients again… we have maple syrup, we have bacon, and we have homemade biscuits.  Is there anyone out there that thinks this is a bad idea?  I mean seriously – when you take several very tasty items and put them together, of course you are going to end up with something exponentially amazing.

You need a close up?

I thought so.

Anyways, I think I ended up using a little more bacon than called for, but really, not a bad thing.  The combination of the sweet maple-y sauce with the salty bacon and butter-y biscuits… wow!  It certainly perked us all up first thing in the morning.

(I also have to add the stand-out ingredient for me was the biscuits.  We all absolutely loved them – and the next time we have a down-home meal, they’re going on the menu for sure.)

Maybe there’s actually something to all these culinary trends… 😉

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Be sure to enter my giveaway for a Williams-Sonoma gift card – go to this post for more information.  🙂