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  • in Recipes

    Bacon Wrapped Jalapeno Poppers

    Bacon Wrapped Jalapeno Poppers are perfect for parties and game day gatherings. They’re stuffed with cheesy goodness and wrapped in bacon which crisps in the oven as they bake.

    In spite of all the cinnamon-spiced, pumpkin-filled things I have on the blog agenda, this savory bake has edged them all out to be my first published recipe of Fall 2021. The reason? First of all, it’s football time in Tennessee. I don’t watch the game, but my dad is a fan. And I enjoy making, sharing, and eating all kinds of game day food. Second (and perhaps more pressing) the jalapeno pepper plants in my little garden overfloweth.

    The vegetables in my garden have been plentiful this year, but none more so than the jalapeno plants. They are so easy and fun to grow! Even now, when all the other plants are waning, the jalapenos are still going strong. I’ve let them grow on the vine too long, so now I have some really colossal peppers that need a purpose.
    This recipe is it! It’s a party staple but you don’t need an excuse to make them. They are so easy to make, not too hot, and everyone seems to love them.
    Cheese, please!

    Grate a block of good extra-sharp cheddar instead of using the pre-shredded stuff, if you can. It blends with the cream cheese better and melts like a dream! The pre-shredded stuff will work in a pinch, but you’ll love how melty and bubbly the block cheese becomes.
    Onion and garlic powders, along with freshly ground pepper add more savory flavor to the peppers. Some people leave those spices out, but they work a special magic on plain cream cheese. I say use them!

    The seeds and ribs carry most of the heat in the pepper, so put on some gloves and scoop them out. Use a spoon or a curled finger to scrape the ribs out.

    Once hollowed, fill them with the cheese mixture. Use the back of a spoon to press the mixture into the pepper cavities.

    That’s a wrap!
    Here’s my cheat. I use thin pre-cooked bacon. Hormel Black Label is what I keep on hand and it works well. It’s pliable enough for wrapping and crisps up perfectly by the time the peppers are cooked. If you prefer to use uncooked bacon make sure it’s THIN sliced.

    This classic appetizer is so simple and really satisfying. My peppers were so big, I had to use two strips of bacon per pepper half. The recipe I’ve written calls for more normal-sized peppers that you can easily find at the grocery store, for a yield of 24 poppers.

    These are so wonderful served with sour cream and a sprinkle of scallions or chives. I served these with the last of the garden’s cherry tomatoes. A fond farewell to summer.

    Bacon Wrapped Jalapeno Poppers

    Heather Baird

    These delicious baked bites are game day staples and a classic party appetizer. Instead of uncooked bacon, I use thin pre-cooked bacon (Hormel Black Label works for me). If you use uncooked bacon, make sure to get THIN CUT. This ensures that the peppers and bacon will be cooked through at the same time.Use gloves or two plastic baggies over your hands to scoop out the ribs and seeds from the peppers. Otherwise you may experience burning fingers from the capsaicin in the peppers.

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    Prep Time 15 minsCook Time 20 minsTotal Time 35 mins

    Course AppetizerCuisine American

    Servings 24

    Ingredients US CustomaryMetric 8 oz. cream cheese at room temperature1 cup grated extra-sharp cheddar block cheese preferred1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon freshly ground pepper about 12 turns from a grinder1/4 teaspoon fine grain sea salt12 fresh whole jalapeno peppers each 3 inches long12 slices uncooked thin sliced bacon or 24 thin slices pre-cooked baconSour cream for servingScallions or chives for serving
    Instructions Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foilPlace the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.Slice the jalapenos in half lengthwise. Put on gloves and scoop the seeds and ribs out with fingers, or use a spoon to scrape them out. Place the hollowed pepper halves on the prepared baking sheet.Fill the pepper halves with spoonsful of the cheese mixture, heaping them a little higher than the edges of the peppers (don’t overfill or the cheese will bubble out).If using uncooked bacon, cut the slices in half so you have 24 pieces of bacon. Wrap each filled pepper with a bacon half so that the ends of the bacon meet underneath the peppers (seam-side-down, so to speak).If using precooked bacon, wrap one whole piece of bacon around each filled pepper so that the bacon ends meet underneath the peppers.Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.Serve peppers warm with sour cream and chives. These are also great at room temperature.
    NotesBacon can be crisped further under a broiler for 2 minutes. Watch carefully!
    Larger or smaller peppers will change the yield of the recipe. My peppers were huge, but were still fully cooked at 20 minutes.
    Bacon pieces can be secured with toothpicks prior to baking, if they don’t want to stay put.

    Keyword bacon, cream cheese, extra-sharp cheddar, fresh jalapeno peppers, garlic powder, onion powder, pre-cooked bacon

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  • in Recipes

    Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

    Bring Bavaria to your backyard with our ultimate Oktoberfest party guide! Here you’ll find a feast of authentic savory German fare, tempting sweets, and festive drinks.

    A few weeks ago I had the opportunity to plan and develop recipes for an entire Oktoberfest feast, at the request of my friends at HGTV.com. My pal and colleague, Camille, (HGTV.com managing editor and all-around creative whirlwind) was putting together a shoot for a huge Oktoberfest party guide. I was beyond thrilled to be invited to contribute! And if that were not enough excitement, the party would be held in my own backyard. You guys. I was completely over the moon! (Still am.)

    While Camille and her team set up a beautiful biergarten/drink station under our big poplar tree, we dressed a buffet table nearby. We donned it in Oktoberfest party pennants, blue linens, and a white tablecloth that totally gave me peasant shirt vibes. Then we filled it to the brim with the best German fare we could find and make – including a German fare charcuterie board to rival all others. Read on for links to all of the recipes.

    Party-Perfect Recipes for German Fare.

    You could say this is the German version of mac-and-cheese. My mini Käsespätzle, pies recipe is a riff on the classic German cheesy noodle dish. Here I’ve transformed it into a hand-pie for your party. Get the recipe at this link: Mini Käsespätzle Pies.

    This classic Kartoffelpuffer recipe (German potato pancakes) is easy to make as appetizer-sized mini pancakes to feed a crowd. Serve the crispy mouthfuls with applesauce and sour cream for dipping. Get the recipe at this link: Mini German Potato Pancakes.
    Brezen and Brot.

    It wouldn’t be much of an Oktoberfest party without soft pretzels! These soft, chewy twists are a frequent sight in German biergartens and the perfect salty companion to spicy mustards and beer cheese. And! This recipe shortcuts the work with pizza dough. Get the recipe at this link: Easy Bavarian-Style Soft Pretzels.

    Homemade bread bakers, this one is for you! Dense, nutrient-rich dark seeded breads are well loved in German culture. And dreikernebrot, is the perfect example of dense, chewy German bread full of aromatic grain flavors. Making it is a bit of a production, but the end result is well worth it. Find the recipe at this link: Homemade German Seeded Bread Recipe.
    Old World Sweets.

    Black Forest Cakes in miniature! This rich chocolate cake hails from the Black Forest region of Germany (you may recall my full-sized version here). It’s a layered confection soaked with Kirsch (cherry liqueur), and filled with whipped cream and Morello cherry preserves. Find the recipe at this link: Mini Black Forest Cakes.

    These individual strudels have a crunchy phyllo wrapper with a sweet interior of shredded apples, golden raisins and walnuts. Find my recipe at this link: Mini Apple Strudel Recipe.
    A Cozy Sip.

    Although Oktoberfest is ALLLL about the beer, it’s also nice to have something warm to sip on a cool fall day. Traditional glühwein, which translates to ‘glow wine’ will make cheeks rosy and keep Oktoberfest and fall fun in full swing. Find the recipe at this link: Authentic German Mulled Wine Recipe.

    Speaking of cozy! Even Cashew got in on the fun. We found some puppy lederhosen, and he and brother Biscuit crashed the party in style. (Look for Biscuit in the image gallery – he’s the one eating cheese!)

    The real Oktoberfest in Munich was cancelled this year because of :: gestures wildly at everything:: so this is a great time to take party matters into your own hands. I hope this guide will inspire you to create your own Oktoberfest party at home!
    Be sure to browse the entire Oktoberfest party gallery on HGTV.com, with links to all the crafty details.
    xo-h

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  • in Drink

    Episode 205 – The Atlas of Bourbon & American Whiskey with Eric Zandona

    This episode’s featured cocktail is the Texas Grog. To make it, you’ll need:2 oz (or 60ml) Bourbon (bonus points if it’s Texas bourbon)2 oz (or 60ml) cold water (preferably filtered or distilled)½ oz (or 15ml) orange juice (fresh squeezed if possible)½ oz (or 15 ml) simple syrup2 dashes of an Aromatic bitters like AngosturaCombine all these ingredients in a cocktail shaker with ice, shake vigorously for about 10 or 15 seconds, then strain into a double-rocks or bucket glass over ice, and enjoy. According to Eric Zandona:“In the 19th century, several travellers observed Texans drinking in a wide array of grog shops, taverns, saloons, and ornate hotel lounges. Texan grog shops were most likely simple drinking establishments that served beer and a few simple cocktails, ‘grog’ being a term used to describe a mixture of spirits, water and citrus juice. Given that grapefruit, oranges and a variety of other citrus fruits have grown in the Rio Grande Valley on Texas’s southern border since the time of Spanish colonization, and early Texans were known for their fondness for whiskey, it’s not a stretch to imagine locals mixing these simple ingredients to make a refreshing drink.’ We love this cocktail not just because it’s a laid back proto-cousin of the whiskey sour, but also because it features ingredients that naturally occurred in a very specific environment. You go to the Caribbean, you drink rum. You go to Japan, you drink Sake and Shochu. When you go to Texas, there’s two things you can reliably count on: there will be whiskey, and you’ll more than likely be able to get your hands on some local citrus. LEGGI TUTTO

  • in Recipes

    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Celebrate the arrival of fall with this seasonal take on everyone’s favorite comfort food. Pumpkin Spice Bread Pudding is light and custardy while Maple Toffee Sauce sweetens it with butter and brown sugar notes.

    Fall doesn’t officially begin until next week, but it’s already arrived in my kitchen. Recently I’ve been seeking out the coziest, most delicious fall comfort foods that will fit all occasions. This Pumpkin Spice Bread Pudding is a perfect example. It’s simple and causal enough for a weekday bake, but also totally holiday dinner-worthy. The Maple Toffee Sauce really makes it special.

    Start this recipe with a loaf of soft brioche. Cube it up or tear it into bite-size pieces.

    Whisk together the custard ingredients and add a whole can of pumpkin puree to the bowl. When buying canned pumpkin, read he label carefully to make sure you’re buying pumpkin puree and not pumpkin pie filling – been there!

    Stir in the brioche and toss to coat. Brioche is soft and cottony, and will do a good job of soaking up all that delicious pumpkin spiced custard.

    Pour it all in a 2 quart shallow baking dish and cover with plastic wrap. Refrigerate for about an hour.
    You could also use French bread in this recipe, but it has a denser texture. So, if you use it instead of brioche, plan on letting it soak for at least four hours or overnight.

    The toffee sauce is so easy to make. Use English brickle toffee bits, which can be found next to the chocolate chips in most US grocery stores. You’ll stir them together with butter and maple syrup until melted, then whisk in evaporated milk. The sauce adds some sweetness and buttery toffee flavor to this pudding.

    You just can’t get any cozier than this, friends! It’s a lovely dessert, but I’ll admit to having this for breakfast a few mornings in a row. It’s a decadent way to start the day, and could be a nice breakfast offering if you’re having overnight guests for Thanksgiving this year.

    Bread pudding is often my go-to dessert for family gatherings and holiday dinners (like this one, which is over-the-top in the best way possible!). And who doesn’t love something you can make ahead?
    Pumpkin Spice Bread Pudding with Maple Toffee Sauce will be in heavy rotation at my house this season. I hope you’ll love it as much as we do!

    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Heather Baird

    Bread pudding gets a fall twist with pumpkin puree and spices. It’s simple to assemble and casual enough for a weekday treat, but also fitting for a holiday dinner. Serve it warm with scoops of ice cream for an extra-indulgent treat.

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    Prep Time 10 minsCook Time 35 mins1 hour chill time 1 hrTotal Time 1 hr 45 mins

    Course DessertCuisine American

    Servings 8

    Equipment2 quart shallow baking dish
    Ingredients US CustomaryMetric Pumpkin bread pudding1 1/2 cups half and half1/2 cup evaporated milk3 eggs1/2 cup packed brown sugar1/2 cup granulated sugar1 1/2 teaspoons pumpkin pie spice1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 teaspoons vanilla extract15 oz. can of pumpkin puree14 oz. loaf brioche bread cubed1/2 cup golden raisins optionalMaple toffee sauce
    Instructions Pumpkin bread puddingGrease a 2-quart shallow baking dish with cooking spray.Combine the half and half, milk, eggs, sugars, spices, and vanilla in an extra-large bowl and whisk to combine. Whisk in the pumpkin puree. Add cubed brioche, and toss to coat them in the mixture. Stir in the raisins, if using. Pour mixture into prepared baking dish. Cover and chill for at least one hour before baking.Preheat oven to 350 F.Remove bread pudding from refrigerator, and bake uncovered 35-40 minutes, or until set in the center. Test with a knife inserted in the center of the pudding. It will come out clean when done. Place the pan on a wire rack and let cool slightly, about 15-20 minutes before serving.Maple toffee sauceWhile the bread pudding cools, prepare the sauce. Combine the butter, maple syrup and toffee over medium high heat. Cook until the toffee begins to melt, then gradually whisk in the evaporated milk. Cook while whisking until the mixture is consistent. There will be a few bits of almonds from the brickle floating in the syrup, so expect this. Transfer to a small serving pitcher and let cool.Serve the bread pudding warm with a generous drizzle of warm maple toffee sauce.
    NotesBits O’ Brickle is a baking ingredient that can usually be found in grocery stores in the baking aisle beside the chocolate chips. Or order it online.
    French bread can be used in place of the brioche. It will need more time to soak up the custard due to its firmer texture, so plan on refrigerating it for 4 hours, or overnight before baking.

    Keyword bits o’brickle, brioche, pumpkin puree, pumpkin spice, toffee sauce

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  • in Recipes

    Pear & Apple Loaf

    Rustically simple, but delightfully rich and tender, this Pear & Apple Loaf is everything we love about fall swirled into a single loaf. Buttery soft brioche-style dough is cut into pieces and tossed with sweetly spiced bits of Honeycrisp apple and Bosc pear. After two rises, while it bakes, this loaf fluffs and puffs to […] LEGGI TUTTO

  • in Recipes

    Ekmak

    For this adaptation of , rich, double-cream ricotta works as the luxurious filling while honey, mixed into the filling and drizzled on top, sweetens the deal. A sourdough starter or culture isn’t necessary; instead, a combination of active dry yeast and apple cider vinegar brings a bit of lift and tang to the mix. Finally, fresh […] LEGGI TUTTO

  • in Recipes

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    This Bourbon-Apple Butter Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream. Seasonal fruit gilded with edible gold leaf and a crown of fresh rosemary make this little cake wedding-worthy.

    I made this cake last fall for a sweet couple’s small wedding reception, and I liked end result so much I asked them if I could share the recipe. With their approval, here it is! The flavor of bourbon-brown sugar cake is never out of season, but those warm notes taste even sweeter when the weather turns cool.

    Regular blog readers will already be acquainted with a slightly different version of this cake recipe. It’s from this Bourbon Vanilla Layer Cake. For this iteration, I soaked the cake layers with Four Roses single barrel bourbon. And I filled it with my mom’s homemade apple butter. A barely there coat of Swiss meringue buttercream holds it all together before the blue ganache drip is poured over.

    The blue ganache is made with dark blue candy melts and heavy cream. Very simple. It looks stunning with edible gold leaf brushed on. Honestly this picture does not do the real thing justice.
    Fresh details.
    Instead of a wedding cake topper, the couple opted for an autumn fruit and flower arrangement. It’s a nice alternative to the usual little plastic couple décor, although that can be super cute and kitsch.

    This is the sketch I sent them in the early stages of development. I’d planned for an autumn bounty on top with fresh figs, but I just couldn’t find any. (Turns out, nothing was a sure thing in 2020 – not even figs in fall!) However, I couldn’t believe my eyes when I found some beautiful cape gooseberries. So I snatched them right up!

    For those attempting this cake, bake and soak the layers a day or two ahead of time. As a result, the bourbon will mellow and the flavors will marry.
    The finished cake is delicious and SO quintessentially fall with apple butter, spices, deep caramel and oaky bourbon notes, and the vanilla Swiss meringue buttercream balances it all with a creamy note.

    Finding a presentable box for wedding cake delivery is a task unto itself. I lucked out finding this 10x10x2 windowed bakery box. Although the boxes come with ribbon (and a ‘best wishes card’), I tied some of my own blue velvet ribbon on to match the wedding colors.
    Big thanks to Jacob and Kayla for trusting me with the cake for their special day!

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    Heather Baird

    This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

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    Prep Time 1 hrCook Time 30 mins45 minutes chill time 45 minsTotal Time 2 hrs 15 mins

    Course DessertCuisine American

    Servings 28

    Equipment8 inch round cake pans, 4Pastry brushBench scraperCake turntableSmall kitchen-dedicated art brushGreen floral tape
    Ingredients  Bourbon cake layers2 cups unsalted butter softened4 cups light brown sugar packed1/2 cup molasses12 large eggs at room temperature2 tablespoon vanilla bean paste or pure vanilla extract6 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking soda8 oz. sour cream1 cup bourbon I used Four RosesBourbon simple syrup1 cup granulated sugar1 cup water1/3 cup bourbonSwiss meringue buttercream and filling12 egg whites3 cups sugar1/4 tsp salt5 cups unsalted butter softened1 tablespoon vanilla extract3/4 cup prepared spiced apple butterBlue ganache drip6 ounces dark blue candy melts finely chopped5 tablespoons heavy creamDecorateEdible gold leaf 4 small sheets1 blemish-free red pear12 long rosemary stems 7-8 inches each4 sprigs thyme6 cape gooseberriesWhite food safe flowers such as organic roses
    Instructions Make the cake layersPreheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.Bourbon simple syrupIn a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.Swiss meringue buttercreamSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.AssemblePlace a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.Blue ganache dripIn a microwave-safe bowl, combine the chopped red candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.DecoratePick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back. Serve slices at room temperature.
    NotesFruit and flowers arranged on the cake should keep fresh and beautiful for at least 24 hours kept in the refrigerator.

    Keyword apple butter, bourbon, bourbon simple syrup, brown sugar cake, swiss meringue buttercream

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