Slow Cooker Maple Bourbon Bacon Jam

I wanted to make an appetizer that travels easily so that I could bring it up to an engagement party I was attending on Long Island. Closet Cooking has a fantastic recipe for Maple Bourbon Bacon Jam that sounded perfect. I altered it to make it into a slow cooker recipe because I didn’t have time to keep something on the stove for 1-2 hours (I actually ended up making this overnight) and made it a bit less spicy. The jam can be made well ahead of time which made it perfect for traveling! Ingredients: 1 (16 oz) package uncured center cut bacon 1 large white onion, sliced 5 cloves garlic, roughly chopped 1/4 cup cider vinegar 1 cup brewed coffee 1/4 cup packed brown sugar 1/4 cup maple syrup 1/4 cup bourbon 1 chipotle chili in adobo, chopped, plus a teaspoon of the adobo sauce 1/2 teaspoon cumin 1/2 teaspoon smoked paprika ground pepper, to taste

Banana Split Cupcakes

The inspiration for this post is a bit convoluted. I was originally looking for some way to incorporate wet walnuts into a recipe for my dad. My dad is a huge fan of wet walnuts and he just had surgery so I wanted to make him a little pick-me-up treat. Wet walnuts are usually a topping on ice cream so I thought it would be fun to make a spin on a banana split in cupcake form. Later, I found out that Banana Splits do not traditionally even have wet walnuts as a topping. Oh well! I used a banana cupcake recipe from Martha Stewart and filled each cupcake with homemade whipped cream. I then topped 1/3 of the cupcakes with vanilla frosting, 1/3 with strawberry frosting, and 1/3 with chocolate frosting. I topped them all off with sprinkles, wet walnuts, and maraschino cherries! These are sugar overload so despite the photos showing all 3 types, stick to one cupcake at a time INGREDIENTS: Banana Cupcakes (makes 12 cupcakes): 1 ½ cups cake flour ¾ cups sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup butter (1 stick) melted 4 ripe bananas, mashed 2 eggs ½ … Continue reading

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