Recipe done in Partnership with McCormick Grill Mates Bacon.  |
| Candied bacon and pecan blondies! |
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
Ingredients:
- 5 Slices of McCormick Grill Mates Brown Sugar Bourbon Marinated Bacon.
- 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.
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| Candied bacon in process |
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| Pouring the wet ingredients into the flour mixture |
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| Mixing the dry and wet ingredients |
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| The mixed batter |
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| Candied bacon about to be chopped |
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| About to fold in the candied bacon |
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| Batter in the pan and ready to be baked |
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| Blondies ready to be eaten! |
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| Check out the bacon, toffee and pecan goodness |
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| Candied bacon and pecan toffee with vanilla ice cream and salted caramel |
ENJOY!
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.
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