Baking Archives - Page 22 of 67

Bacon-Wrapped Grissini

These Bacon-Wrapped Grissini are crispy, sweet and salty. The breadsticks get wrapped in bacon and rolled in a brown sugar chili powder mixture and baked. They are so good that they don't last long!

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Prep: 5 mins
Cook: 25 mins
Yields: Makes 2 dozen breadsticks

I've been making a lot of different things for the freezer. I cook all the time, but sometimes I just don't feel like it. These Freezer-Friendly Egg Cups are basically like the Sous-Vide eggs you get at Starbucks. This recipe is very versatile and can be made with many different ingredients. For instance, I used bacon and Gruyère cheese, but you could easily make this vegetarian by using chopped up cherry tomatoes, cheddar (or pepper jack) and fresh basil, etc. Look through you fridge and come up with your favorite combination. I made mine in the Instant Pot with a silicone mold, but I have also included the instructions for your oven. You just take them out of the freezer and microwave for 1½ minutes and voilà, you have breakfast!

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Prep: 15 mins
Yields: 7 Servings

Amish Cheese Pennies

Amish Cheese Pennies are a cheesy cracker popular in the 1950's. These have few ingredients and are bound only by butter and cheese. You are supposed to roll them out to the diameter of a quarter. So why are they called cheese pennies!? The nice thing is the recipe makes 4 rolls that you can keep in the freezer and make them whenever someone stops by, which, let's face it, is unlikely to happen any time soon!

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Prep: 20 mins
Cook: 10 mins
Yields: Makes 8 dozen

Ginger Ale Pork Chops

If you are a fan of ginger, you must try these Ginger Ale Pork Chops. It literally couldn't get any more ginger-y! It has powdered ginger, ginger ale, fresh ginger, and crystallized ginger. It's a tad sweet because of the ginger ale (NO, do not use diet ginger ale!), but it's delicious and topped off with walnuts and golden raisins.

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Prep: 10 mins
Cook: 40 mins
Yields: 4 Servings

Harvey Wallbanger Cake

Harvey Wallbanger Cake. The Harvey Wallbanger is a mixed drink made with vodka, Galliano (a sweet, herbal Italian liqueur), and orange juice. According to folklore, a bartender named Donato "Duke" Antone invented the Harvey Wallbanger in 1952. It's said he named it after a Manhattan Beach surfer and bar regular named Tom Harvey, who is a complete mystery. The cocktail became popular in the early 1970s. I have no idea who decided to make a cake from the cocktail, but it's a rather good idea. I did not have Galliano, so I used Cuarenta y Tres or Licor 43, which worked well.

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Prep: 10 mins
Cook: 45 mins
Yields: 10 Servings

Cornmeal, Bacon, and Sun-Dried Tomato Madeleines

These Cornmeal, Bacon, and Sun-Dried Tomato Madeleines are about as good as it gets! For some reason, I happen to own 4 French Madeleine pans! I love the savory flavor that the bacon and sun-dried tomatoes impart. These are great to serve with a glass of wine.

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Prep: 15 mins
Cook: 20 mins
Yields: Makes about 18 Madeleines

Elvis Presley’s Favorite Pound Cake

My friend Chris made Elvis Presley's Favorite Pound Cake. It was really the best pound cake I have ever had. It has such a great texture and the vanilla really shines. According to legend, Elvis could polish off the entire cake in one sitting. This somehow doesn't surprise me! There seems to be many versions of this cake, but Chris's is the bomb!

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Prep: 15 mins
Cook: 1 hr 30 mins
Yields: Makes 1 - 10

Crispy Baked Parmesan Eggplant

I love eggplant, especially eggplant parmesan. This Crispy Baked Parmesan Eggplant is a healthier version, minus the marinara sauce. If it says "crispy", I'm all for it!

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Prep: 15 mins
Cook: 25 mins
Yields: 4 Servings

Hot Dogs in Puff Pastry

My brother David sent me a box from Omaha Steaks for my birthday last month and there were these jumbo hot dogs. Then I saw that Ina Garten made hot dogs wrapped in puff pastry, which really should be called Hot-dogs à la Pâte Feuilletée. I had no buns, but I did have and ALWAYS have frozen puff pastry. So of course, I made this for dinner because - Je t'adore hot dogs!

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Prep: 10 mins
Cook: 20 mins
Yields: 2 - 4 Servings

Socca

This recipe for Socca is from Drinking French, by David Lebovitz. I decided to make it because I have leftover chickpea flour from my Onion Bhaji recipe. Socca, farinata, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Elba island. The great thing is that it's gluten-free. It has a very interesting texture and is really good served with an ice-cold rosé from Province.

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Prep: 5 mins
Cook: 10 mins
Yields: 6 Servings

Cooking Method: Baking