bacon, bacon and corn griddle cakes, Breakfast and brunch, brunch everyday, fun things with bacon, lazy sundays

Sunday Morning Griddle Cakes

Sunday is, without question, my favorite day of the week. It is a predominantly lazy day in our house, with a mild dose of productivity (there is usually laundry and a bit of cleaning to do, which then turns into mindless tv watching sometime after 2pm). But, what truly makes it my favorite is the fact that it’s the one day off a week that The Missus and I have together. I cherish it. Depending on our moods, and our disposable income, we switch back and forth between going out to our usual haunts for brunch and me cooking up an indulgent meal at home. This week we stayed in and I cooked up a savory stack of pancakes that I came across on Pinterest. (Can we just acknowledge that Pinterest is going to make us all ridiculously fat? Because it is.)

Bacon and Corn Griddle Cakes
from Recipe Girl

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.

3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

I used buttermilk in place of the regular milk and some Dinosaur BBQ ‘Foreplay‘ spice mix instead of the cayenne. The cakes were wonderfully fluffy and filling, with sizable chunks of smokey Black Forest Bacon and sweet corn. I used Pineland Farms Salsa Jack cheese, which added a wee bit more flavor to the mix than the Monterey Jack that was called for. While I was dubious of the maple syrup that the recipe called for, but the balance of sweet and savory flavors definitely worked here. They were, dare I say, even better than the griddle cakes I had at Farmhouse Tap and Grill.

Standard
baking, brunch everyday, caiola's, homemade, homemade pop tarts

Homemade Brown Sugar and Cinnamon Pop Tarts


It is absolutely no secret that I love Caiola’s Pop Tart. I have since passed that love on to friends, my sister and my mother. Now, because of the wonder and joy that is Chow.com–and their Make Your Own Pop Tart project–I’m making these bitches at home instead of enjoying them every few months on a rare Sunday off from work.

They are a bit labor intensive but they are worth every speck of flour you clean off of your counters.

TIME/SERVINGS

Total: 1 hr 20 mins, plus dough chilling time and tart cooling time
Active:
Makes: 6 pop tarts


INGREDIENTS
“For the dough: “
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fine salt
2 sticks 8 ounces cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup milk not nonfat

“For the brown sugar–cinnamon filling:”
5 tablespoons packed dark brown sugar
5 teaspoons granulated sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon

“To assemble the tarts:”
Flour, for rolling the dough
1 large egg
1 teaspoon water

“For the glaze:”
3/4 cup powdered sugar, sifted
4 teaspoons milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

INSTRUCTIONS

For the dough:
1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss
with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers,
cut the butter into the dry ingredients until reduced to pea-size pieces.

2. Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour
mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface
and knead briefly, smearing the butter into the dough with the heel of your palm until the dough
completely comes together, about 1 minute.

3. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightlyin plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the brown sugar–cinnamon filling:
1. Place all the ingredients in a small bowl and whisk until evenly combined; set aside.

To assemble the tarts:
1. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

2. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch
rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough
from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch
rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches
of space between each. Place the baking sheet in the refrigerator.

3. Whisk the egg and water in a small bowl until evenly combined; set aside.

4. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6
rectangles. Using a fork, prick the dough all over.

5. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Divide the brown sugar–cinnamon filling among the rectangles. Spread the filling into an even layer, leaving a 3/4-inch border.

6. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the
edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in
flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to
a wire rack and let cool completely before glazing.

For the glaze:
1. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add
more milk by the 1/2 teaspoon if the glaze is too thick.)

2. Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1
tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.

Standard