Happy St. Patrick’s Day!!!!I love, love, love this holiday. Everyone is Happy-Go-Lucky, on the hunt for green beer, Lucky Charms, and classic corned beef and cabbage. Not to mention, this year it coincides with March Madness which is doubly fun! My class this afternoon put me up to the challenge to bring them a tasty treat, and I gladly obliged.
I knew I wanted something that fully takes on the spirit of the holiday – and what says that more than Lucky Charms and Baileys? Plus Coffee!? Sign me right up. I’m pumped about how these turned out. A little bit about the recipe….apple sauce? In cupcakes? It’s delish – and it adds such moisture to the cupcakes! I love how they smelled like Baileys when I took them out of the oven! And the coffee buttercream exceeded expectations!
The only picture I could capture before people started digging in!
Back in college, I had three main food groups – Eggo (waffles), Choco(late) , and Baco(n). Let’s be clear…I was NOT a good cook in college. My life’s motto was, “How is Maddy going to use her toaster oven today?”, which resulted in a lot of quesadillas, broiled hot dogs, dino nuggets, and Eggo waffles. It was by FAR my favorite kitchen appliance.
Now, I occasionally eat weird foodie whole grain waffles with fruit, antioxidant-filled dark chocolate, and last, but most certainly not least, a lot of bacon. Good ol’, thick cut, salty, fatty bacon. Balance, right? Or something like that…
So, when I was brainstorming potential burger toppings, I wanted to try and make homemade bacon jam. I’ve seen it on charcuterie boards in restaurants and thought it couldn’t be THAT hard, so I went at it! The process took a while, but it was incredibly rewarding. What resulted was this delicious, savory jam that I couldn’t wait to try on everything. We ate it on burgers that night which was DELISH – and I had some leftover and my mind started turning for the perfect appetizer combination that would wow a crowd. Bacon and Brie! Classic combination!
I used a variation of this recipe to create the jam. Check it out below and let me know what you all think!
I had to redeem myself this morning after a complete *kitchen FAIL* last night. I was prepared to make a zucc-noodle+cherry tomatoes+feta+WINE dish for you all, which I whipped up recently and L-O-V-E-D. But. Alas. I had no lemons to add some zest. I accidentally used smoked paprika instead of regular to recreate my Cajun Seared Salmon. I put too much oil in the pan and – I kid you not – when I dropped the salmon in, I sprayed hot-paprika-oil all over my beautiful white Michigan shirt and my NECK. Causing me to burn not only my neck, but the SALMON because I couldn’t flip it in time with the pure CHAOS in the kitchen. Needless to say, I spent the rest of the night finishing the bottle of wine and licking my wounds.
AnyHOO. I woke up this morning and needed a rejuvenation. A confidence boost. I went with what I know – the best BFast Sammies in the land. And darn-it-all, these ARE the best BFast Sammies ever!!! I do declare.
There’s something magical about oozy yolk and crispy bacon and creamy avocado all combined into one delicious bite. There’s also something magical about eating a breakfast that is not certified dairy-free, butter-free, cheesy-free, grease-free. OH and the SPINACH. I’m not one to just *throw in some spinach!* because I think breakfast should be largely vegetable-free. But the additional flavor is BOMB DIGGITY and I implore you not to skimp on the spin’ spin’ because it MAKES or BREAKS this sammie.
So, HUZZAH. Valentine’s Day is on a lazy, brunchy, Sunday morning this year. Perfect excuse to whip these up, turn on some superhero movie and just laze away the day. PS – a mimosa on the side would be perfect. But, I made these on a weekday morning and let’s be honest, that’s not entirely appropriate to *kick off my Thursday!* with a little mimosa. So I shall live vicariously through you all when you add some bubbly to your Sunday morning!