Bacon Wrapped Little Smokies

This is not my photo. It is off the website.

Little Smokies wrapped in crispy bacon and smothered in sticky brown sugar. An easy 3-ingredient party appetizer!

Author: Amanda Formaro

https://amandascookin.com/bacon-wrapped-little-smokies/#wprm-recipe-container-29154

This is my favorite little smokie recipe yet! SO Delicious!!! Annette

Servings: 10 servings 1 hr 45 mins Calories: 392 

Ingredients

1 pound bacon NOT thick sliced

14 oz little smoked sausages 1 package

1 cup brown sugar packed (I used less the second time I made these and it was great. 3/4 cup is fine)

Instructions

Cut the bacon into thirds.

Tightly wrap one piece of bacon around one little smokie. Place seam down in a glass 13x9 dish. Repeat with remaining little smokies.

Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.

Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.

Expert Tips & FAQs- these tips are great! Follow them!

Start with cutting the bacon into thirds. If you leave the strips any longer they will never crisp up. There may be a few pieces of bacon left over. 

You can make this ahead and bake when you are ready!

As for the pan you use, this makes a big difference. I asked my mom how she did it and she said she uses a glass baking dish, not a foil-lined baking sheet. To clean up after, she fills the pan with hot tap water and lets it sit for a few minutes. The caramelized sugar dissolves away.

Letting them marinate makes all the difference in flavor.

Nutrition

Serving: 4smokies | Calories: 392cal | Carbohydrates: 22g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 712mg | Potassium: 187mg | Sugar: 21g | Vitamin A: 15IU | Calcium: 25mg | Iron: 0.8mg

Pumpkin Snickerdoodles

 

Pumpkin Snickerdoodles

Author: Jamielyn Nye

This picture is off her website. It is not my own.

Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips and cinnamon sugar. All of the best fall flavors in one deliciously baked cookie!
https://www.iheartnaptime.net/pumpkin-snickerdoodles/#recipe

Prep Time: 15 mins

Cook Time: 10 mins

Chill Dough: 15 mins

Total Time: 40 mins

I REALLY REALLY liked these cookies. They were soft and I loved the flavor! Annette

INGREDIENTS

Cookie dough

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• ▢2 ¾ cups (360 grams) all-purpose flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢½ teaspoon Kosher salt
• ▢1 ½ teaspoons cream of tartar
• ▢½ teaspoon ground cinnamon
• ▢½ teaspoon pumpkin pie spice
• ▢¼ teaspoon ground nutmeg
• ▢1 cup salted butter , softened
• ▢1 ½ cups granulated sugar
• ▢1 large egg
• ▢¾ cup pumpkin puree , extra moisture removed with paper towel (see notes)
• ▢1 teaspoon vanilla extract
• ▢1 cup white chocolate chips , optional

Sugar mixture

• ▢½ cup granulated sugar
• ▢4 teaspoons ground cinnamon
• ▢1 teaspoon pumpkin pie spice

Instructions

Cookie dough

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, baking powder, salt, cream of tartar, cinnamon, pumpkin pie spice, and nutmeg.
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• In a large bowl, cream butter and sugar with an electric mixer for about 1 minute. 
• Add in vanilla and egg and mix until just combined. 
• Stir in the pumpkin until combined.
• Mixt in flour mixture until just combined. 
• Fold in the white chocolate chips, if using, and cover bowl with plastic wrap. 
• Place in the refrigerator at least 15 minutes to help it be less sticky when rolling.

Sugar mixture

• In a small bowl, mix together the remaining sugar, cinnamon, and pumpkin pie spice. 
• Roll the dough into 1-inch balls and then roll into the sugar mixture. 
• Place the cookies about 2 inches apart on the baking sheets.
• Bake 12 to 13 minutes, or until the edges are lightly golden. 
• Remove from the oven. 
• Let cool 1 to 2 minutes before transferring to a cooling rack to cool completely.

pumpkin snickerdoodles, pumpkin cookies

0 seconds of 1 minute, 11 seconds, Volume 90%

Notes

Pumpkin: I prefer to use Libby’s canned pumpkin puree. I measure it out and then dump it on a paper towel and pat it to remove the moisture. If you don’t remove the moisture they will be more cakey. 

Storage and freezer instructions: Let cool and then store in a covered container up to 3 days. For freezing place in a zip-top bag (remove as much air as you can) and freeze up to 3 months.

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Freezing dough: You can also freeze the dough balls dipped in sugar. Place on a baking sheet and freeze 30 minutes. Transfer to a zip-top bag once they are hard. When ready to bake, place on baking sheet to thaw 30 minutes prior to baking. An additional 2 minutes may need to be added for cooking. 

Nutrition

Calories: 186kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 118mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 962IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Chocolate Pots De Crème (or Chocolate Mousselike pudding)

 

Chocolate Pots De Crème

by MICHELLE DOLLPUBLISHED: FEB 12, 2022

https://www.delish.com/cooking/recipe-ideas/a39027070/chocolate-pots-de-creme-recipe/

This IS MY OWN image. This was how mine turned out. Super yummy and looks amazing! Annette

  YIELDS:                        PREP TIME:                    TOTAL TIME:

 4 - 6 serving(s)                10 mins                            3 hrs

Ingredients

2 c. heavy cream

3 egg yolks

3 tbsp. granulated white sugar

Pinch kosher salt

1 tsp. pure vanilla extract

6 oz. bittersweet chocolate, chopped or broken into pieces (plus more for garnish, I grated a small Hershey bar for the shavings and added some sprinkled Nutmeg on top as well )

Optional garnish: whipped cream (I used a spray whipping cream) and chocolate shavings (I used a small Hershey chocolate bar, a mini bar for shavings. One mini bar was enough for 6 dishes. I then used NUTMEG and sprinkled it on top as well).

Directions

Step 1

In a medium saucepan, heat the cream, yolks, sugar, and salt over medium heat. Do not let it come to a boil. Continuously stir the cream mixture until it thickens enough to coat the back of a spoon, about 5 minutes.

Step 2

Remove the pot from the heat and stir in the vanilla. Add the chopped chocolate and set aside for about 3 minutes.

Step 3

Using a small whisk, begin stirring in the center of the pot until the mixture is homogeneous. (If you accidentally overheated the mixture and created lumps, you can remove the lumps by straining the mixture into a bowl.) I turned the temp. on the stove back to low just to get a better melt of the chocolate but I stirred it the whole time. I did need to use a whisk to get it all mixed well.

Step 4

Transfer the mixture to ramekins and refrigerate for at least 3 hours.

Step 5

15-30 minutes before serving, let the pots de cremes sit at room temperature. Serve with chocolate shavings and fresh whipped cream if desired.