Candied Bacon and Pecan Blondie Recipe!

November 25, 2019

Recipe done in Partnership with McCormick Grill Mates Bacon 

Candied bacon and pecan blondies!
I've kept this recipe a secret for almost a decade. I'm not really sure why I was so scared to share it, but here it is. Sure it's a blondie, but I've been known to eat these bad boys for breakfast by themselves or sometimes as a sundae. Between the candied bacon, toffee chips and pecans it can be a sinful breakfast or a rich dessert. 

McCormick Grill Mates has launched 4 new bacon varieties. Their thick cut, premium bacon comes in four delicious flavors: Ultimate Bacon, Montreal Steak, Smoky Applewood and Brown Sugar Bourbon. It is currently available at Sedano’s and other independent grocery retailers. Ask your grocer if you don’t see it! To celebrate National Bacon Month, I’ve partnered with McCormick for this recipe which I’ll be using their Brown Sugar Bourbon

- 2 1/4 Cups of all-purpose flour
- 2 1/2 Teaspoons of baking powder
- Pinch of salt
- 2 Large eggs
- 2 1/4 Cups of brown sugar separated
- 1 1/2 Sticks of melted salted butter
- 1 Tablespoon of vanilla extract
- 2 Tablespoons of pure maple syrup
- 1 Heaping cup of chopped pecans
- 1/4 Cup of toffee chips

Preheat oven at 350 degrees. In a shallow pan, lay the bacon out and sprinkle 1/4 cup of brown sugar over the uncooked bacon. Bake bacon until dark golden brown, about 8 minutes then turn it over and sprinkle 1/4 cup of brown sugar over the other side of the bacon. Bake for another 8 minutes. Using tongs, transfer to rack and cool. The bacon can be prepared unto 4 hours ahead. 

Candied bacon in process
You must resist the urge to eat all of the bacon! Ok, maybe you can have a tiny bite, but don't over do it. While the bacon is cooling, combine the flour, baking powder, salt and pecans in one bowl. In a separate bowl, whisk together butter and sugar, slowly add in vanilla extract and maple syrup. Pour butter and sugar mixture into dry ingredients and whisk in one egg a a time. 

Pouring the wet ingredients into the flour mixture
Mixing the dry and wet ingredients
The mixed batter
Candied bacon about to be chopped
Fold in toffee chips. Lastly, chop the cooled candied bacon and gently fold it into the batter.

About to fold in the candied bacon
Pour mixture into a 9x9 baking pan that has been lined with parchment paper. 

Batter in the pan and ready to be baked
Bake in oven for 25 minutes and let cool completely before cutting.

Blondies ready to be eaten!
Check out the bacon, toffee and pecan goodness
These blondies will keep unto 4 days in an air tight container, but we both know they won't last that long. I personally like using them as the base for a kick-ass dessert including vanilla ice cream and homemade salted caramel.

Candied bacon and pecan toffee with vanilla ice cream and salted caramel

Pumpkin Pie Tres Leches Recipe

November 1, 2019

This recipe is for everyone that brines their Thanksgiving turkey in Cuban mojo. For the children and grandchildren of immigrants who’s Thanksgiving meals include side dishes from their parent’s homeland like pupusas, frijoles negros, yuca or gallo pinto. As a second generation immigrant myself, traditionally American celebrations always call for a marriage of both American food and food from my parent’s country of origin. I am forever caught between the country that I have called home my entire life and the culture/traditions my parents have passed down to me and want to make sure are not lost in assimilation. To me, a Thanksgiving meal is not complete without a pumpkin pie and the Macy’s parade. However, my mom scoffs at the idea of a pie served on Thanksgiving that is made from pumpkin, her exact words are, “Pie de Calabaza?! Mija, eso no es comida!” So there is always a flan or arroz con leche next to my pumpkin pie. 

Sanguich De Miami - The Hype Is Real

October 16, 2019

I remember hearing rumblings about a Cuban sandwich coming to Miami in a crate in the middle of Little Havana. I figured it was just another marketing stunt, like so many other things in Miami. I tried to make it out the crate on 3 different occasions and it was always closed. Then came the news that this magical sandwich producing crate had been shut down by the city. By the time the name Sanguich De Miami started popping back up, it had all but been forgotten.

Dulce De Leche Coffee Cake Recipe

August 21, 2019

Three years ago I developed an obsession with Crumb On Parchment and their dulce de leche coffee cake. It was glorious, rich and addictive. Then, their pastry chef abruptly quit and took the recipe with her. That bitch. So much time has passed and from time to time, I day dream about that coffee cake. A couple of days ago I decided to experiment in the kitchen and try to recreate this dulce de leche wonder. Before you even start this cake, you need to make dulce de leche or you can just buy a can of it at your local grocery. I started off with a basic coffee cake recipe, tweaked it here, nipped it there and ended up with something pretty freaking delicious.

Crumb Topping:
-  1/3 Cup of all-purpose flour
- 1/4 Cup of granulated sugar
- 1/2 Cup of brown sugar
- 1/4 Teaspoon of salt
- 3/4 Teaspoons of ground cinnamon
- 4 Tablespoons of unsalted, melted butter (3/4 of a stick)
- 1/2 Teaspoon vanilla extract
- 1/3 Cup of chopped pecans

- 1/4 Cup unsalted butter, softened
- 1/2 Cup of brown sugar
- 1 Large egg
- 1/2 Teaspoon vanilla extract
- 1/2 Cup sour cream
- 1 14 Oz. can of dulce de leche
- 1 Cup unbleached all-purpose flour
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/2 Teaspoon baking powder

Grease a 9x5 loaf pan and set aside. Preheat your oven to 350 degrees. Start off by making the crumble topping. In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Mix in the melted butter and vanilla extract. Whisk together until the butter is well incorporated and the texture is crumbs all about the size of peanuts. If the mixture turns into a solid dough, use your fingers to break it up. Try to avoid really large clumps as they'll bake into crunchy rocks and make it impossible to slice the cake. Set the crumb mixture aside while you work on the batter for the cake.

In a medium sized bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg. Beat in the vanilla, 1/4 cup of the dulce de leche and sour cream, scraping down the sides of the bowl with a spatula as needed. Slowly add in the flour, baking soda, salt and baking powder and mix until combined. Pour the batter into the prepared pan and spread it out as evenly as possible.

Using a spatula, make an indentation along the center of the cake. This will be the pocket for your dulce de leche filling. Using a spoon, carefully add the remaining dulce de leche into the indentation. Then, top the entire cake with the crumb mixture. Bake for 50-55 minutes or when the cake passes the toothpick test. Allow to cool completely before slicing.

French Onion Soup Recipe

January 21, 2019

This post was done in partnership with Sunions.

It’s a little known secret that I am obsessed with French Onion Soup, but I never make it for myself. There’s a few reasons why I never make it, but the main reason is that I HATE slicing onions. Every single time I have to cut onions, I have to wear sunglasses to try and avoid crying. What starts off as chopping onions for a recipe turns into me sobbing uncontrollably, so I always add as little onions as possible to any recipe.