Gingerbread Pancakes

We had pancakes for breakfast, and I had to see what kinds of crazy ideas people used pancakes for. I actually found this amazing pancake recipe- I remember that I used to have these all the time, but I haven't had them in a while lately.

ORGANIC Maple Syrup

But, I really LOVE pancakes. Pancakes are definetly an amazing way to start the day.

Throw some chocolate chips in the batter, you've got yourself some chocolate chip pancakes. Mmmm... My mom uses organic maple syrup, which tastes different, but in a good way.



Chocolate chip pancakes- The Best Kind, in My Opinion!



And my Dad always puts corn in our pancakes, calling them 'Corn Fritters' or whatever. I never really liked those... But I like Corn and Cheese Ice Cream? Really?

Anyways... Read on, recipe reader!



Corn... In Pancakes... The Infamous Corn Fritter...



Gingerbread Pancakes

Ingredients:



1-½ cup All-purpose Flour
½ cups Packed Dark Brown Sugar
½ Tablespoons Baking Powder
¾ teaspoons Baking Soda
½ teaspoons Salt
½ teaspoons Ground Cinnamon
½ teaspoons Ground Ginger
⅛ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Water
½ cups Brewed Coffee, Room Temperature Or Cold
2 whole Large Eggs
¼ cups (1/2 Stick) Melted, Cooled Butter
⅛ cups Freshly Squeezed Lemon Juice



Directions:

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.



Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

In-Season: Pina Colada Fruit Salad

4th of July is coming up, and it'll be here before you know it! We're already stocking up on the best fireworks. I spent the last 4th of July at an amusement park in Texas, and it was incredible! So 4th of July really inspires me.
Anyways, here's an awesome festivity recipe for a perfect fruit salad!

I LOVE Pina Coladas- I'll have to add a recipe for them...

Pina Colada Fruit Salad:

Ingredients

• 1 1/2 cups green grapes
• 2 cups fresh blueberries
• 1 1/2 cups fresh sliced strawberries
• 1 (8 ounce) can pineapple chunks, drained
• 1 cup fresh raspberries
• 1 (10 ounce) can non-alcoholic frozen pina colada mixer, thawed
• 1/2 cup sugar
• 1/2 cup pineapple orange juice
• 1/4 teaspoon rum extract

Instructions

1. Place grapes, strawberry slices, blueberries, raspberries & pineapple chunks in a serving bowl. Gently toss to combine.
2. In a separate bowl, whisk thawed pina colada mixer, sugar, juice and extract until sugar is dissolved. Drizzle over fruit mixture. Serve immediately or cover and refrigerate.

Maraschino Cherry Shake

I just realized that, since summer is coming up, I should start posting some in-season recipes. So, here's another milkshake recipe to cool you off!

Pretty please? With a cherry on top?

Maraschino Cherry Shake:

• 2 (10 ounce) jars maraschino cherries, liquid drained and reserved
• 1/3 cup maraschino cherry juice
• 1 1/2 quarts vanilla ice cream
• whipped topping (optional)

1 whole maraschino cherry (to garnish)

Directions:

1. Blend cherries, cherry juice and ice cream in a blender or food processor until smooth.
2. Pour into 4 (12 oz.) glasses. Top with whipped topping if desired and garnish with whole maraschino cherries.

Paula Deen's Donut Bread Pudding

Paula Deen is the only one who could think up a dessert so ingenious.

Well, maybe she wasn't the first to make it, but I've always wanted to try donut bread pudding- it's definetly worthy enough to earn a spot on Incredible Eats, just maybe not bizzare enough to get into Bizzare Eats. But, bizzare or not, this is definitly something worth digging into. 

Turn these...



Into this! Bread puddings beware...



Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 (4 1/2-ounce) cans fruit cocktail, with their juice
• 2 eggs, beaten
• 1 (9-ounce) box raisins
• Pinch salt
• 1 1/2 teaspoons ground cinnamon
• 24 donuts, cut into cubes (recommended: Krispy Kreme)
• Butter Rum Sauce, recipe follows

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together all ingredients except for the donut cubes and Butter Rum Sauce. Add the donut cubes and toss until they have absorbed as much of the liquid as possible. Pour the mixture into a casserole dish and bake for 1 hour. Serve with Butter Rum Sauce.

Butter Rum Sauce:

• 1 stick butter
• 1 (1-pound) box confectioners' sugar
• Dark rum

In a saucepan, melt the butter and gradually stir in the confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding

Deep-Fried Oreos

Bizzare Eats

Hey, so, this is part of a series of articles I'll be making called Bizzare Eats. If you Bizzare Eats, or find it's label, a group of really awesome and weird recipes will pop up! Here's an interesting one that I've actually had before- Deep-Fried Oreos. Try it, it's seriously the bomb.

The All-Famous Fairground Treat

Deep-Fried Oreos:

You Will Need:

• 1 (20 ounce) package Oreo cookies
• 2 cups Bisquick
• 2 eggs
• 1 1/2 cups milk
• 3 teaspoons oil
• vegetable oil (enough for deep frying)

Directions:

1. Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
2. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
3. Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
4. Keep checking and turn over the cookie when bottom side of Oreo is brown.
5. Keep a close watch because it only takes a short time to brown.
6. Remove cookies and eat warm.

Emeril Lagasse's Chicken Cakes with Tangy Remoulade Sauce

I simply love crab cakes.

So when I discovered that CHICKEN CAKES were a real thing, I almost fell out of my seat (which is ridiculous, because it sounds like a well-known idea). Actually, I was really searching for a cake shaped like a chicken, but, like they saw, I was searching for silver but I found gold instead.



Delicious chicken cakes :)



Not THIS kind of chicken cake... :3

 

 

 

 

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped celery
• 3 tablespoons seeded and finely chopped red bell pepper
• 3 tablespoons seeded and finely chopped yellow bell pepper
• 2 teaspoons minced garlic
• 3/4 teaspoon salt
• Pinch cayenne pepper
• 3 cups cooked chicken, finely shredded while warm
• 3 tablespoons finely chopped green onion tops, green part only
• 3/4 cup dried fine bread crumbs
• 1/3 cup mayonnaise
• 2 large eggs, lightly beaten
• 1 tablespoon Creole mustard
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup vegetable oil
• 1 recipe Tangy Remoulade Sauce, recipe follows

Directions

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.

In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.

Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.

In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

Tangy Remoulade Sauce:

• 2 tablespoons Creole or whole-grain mustard
• 2 tablespoons chopped green onion tops, green part only
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon chopped garlic
• 1 teaspoon yellow mustard
• 1 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh parsley leaves
• 1 to 2 hard boiled eggs, chopped
• 1 1/2 tablespoons drained and coarsely chopped capers

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

50 Grilled Cheese Ideas! (Food Network)

Here are 50 awesome grilled cheese ideas (made by Food Network), sure to please! Grilled cheese is probably my favorite lunch sandwich, and I go crazy over it- it's one thing I CAN make! So, here are 50 different twists on grilled cheese!

1. Classic Sandwich 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.

2. Bacon and Tomato Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese. 4. Spicy Nacho Sandwich 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

5. Crunchy Nacho Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.

6. Goat Cheese–Peppadew Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

7. Grilled Cheese Fingers Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.

8. Diner Sandwich 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup. 9. Spicy Diner Mix 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture. 10. Cheddar and Pickles Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti and Chicken Salad Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden. 12. Garlic Ham and Cheese Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 13. Pesto Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.

14. Avocado Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.

15. Potato Chip Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden. 16. Swiss-Mushroom Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden. 17. Bagel Spread a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten. 18. Cajun Sandwich 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning. 19. Muffuletta Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese. 20. Roasted Tomato Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)
21. Blue Cheese and Onion Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden. 22. Italian Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden. 23. Fontina and Sage Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet. 24. Mediterranean Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil. 25. Gruyere and Sauerkraut Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden. 26. Roast Beef and Brie Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden. 27. Inside-Out Bun Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden. 28. Patty Melt Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden. 29. Hot Dog Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten. 30. Meaty Macaroni Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.

31. Spanish Olive Sandwich 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden. 32. Fig and Olive Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.

33. Bacon-Waffle-Cheddar Sandwich 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.

34. Egg in a Hole Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.

35. Pear-Camembert Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden. 36. Ham–Apple Butter Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden. 37. Hawaiian Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 38. Taleggio and Broccoli Rabe Sandwich 2 slices crusty bread with 2 slices taleggio and some sauteed broccoli rabe. Cook in a mixture of butter and olive oil. 39. Ricotta-Garlic Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.) 40. Fried Mozzarella Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.

41. Open-Face Cutouts Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts. 42. Open-Face Caprese Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.

43. Pizza Spread 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.

44. Open-Face French Onion Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.

45. Open-Face Pastrami Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.

46. BBQ Roast Beef Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.

47. Truly Grilled Cheese Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.

48. Brie and Marmalade Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.

49. Creamy Quince Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.

50. Nutella and Banana Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.

Enjoy eating all fifty of these (because we all know you'll try!)!

Classic French Chocolate Macarons

I've always looked into bakeries and wondered how they make those beautiful French macarons. They're actually jkind of hard to make yourself, but here's how to do it if you're willing to try:

Classic French Chocolate Macarons

INGREDIENTS

For the macarons:

• 2 cups powdered sugar
• 1 cup almond flour or almond meal
• 3 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 3 large egg whites, at room temperature
• Pinch cream of tartar
• 3 tablespoons granulated sugar

For the ganache filling:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

INSTRUCTIONS

For the macarons:

1. Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.
2. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.
3. Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.
4. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)  With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.)
5. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
6. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

For the ganache filling:

1. Place the chopped chocolate in a large bowl.
2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

To assemble:

1. Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half. Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving.

Blackberry Milkshakes

I went to Z-Burger recently, and I saw that huge menu of milkshakes. I got peanut butter and jelly, while my grandma got blackberry. The blackberry milkshake was incredible, so I found this recipe and wanted to make it! But I figured that while I was at it, I should post it first!

Ingredients:

• 2 ice cubes
• 1 cup blackberry
• 2 tablespoons sugar
• 4 scoops vanilla ice cream, about 1 1/2 cups total
• 1/2 cup milk

Directions:

1. Place the ice cubes in a blender and process to crush.
2. Set aside 4 of the blackberries and add the remaining berries to the blender along with the sugar.
3. Puree until smooth.
4. Add the ice cream and milk, and process until smooth or to the desired consistency.
5. Pour into 2 tall glasses and garnish with the reserved berries

Mais Con Queso Ice Cream (Corn and Cheese Ice Cream)

This is surprisingly a not very unusual flavor of ice cream. I've had it before, and I know many other who've had it as well. Though the thought of it may just make you want to slowly walk away, it's actually got a surprisingly balanced flavor, and tastes pretty good. I got a gallon of it at a Fillipino shop downtown, and I wanted to share the recipe with all of you :3

Mais Con Queso (Sweet Corn and Cheese)

RECIPE INGREDIENTS 2 large fresh sweet corn   4 egg yolks 1 cup heavy cream 1 1/2 c milk 1/2 cup sugar (adjust if your corn isn't the sweet corn variety) 1/2 cup minced cheddar cheese

DIRECTIONS

1. Grate corn kernels and milk off the cob.

2. In a pan over medium heat, combine cream, milk and corn kernels and corn milk. Let it simmer.

3. In the meantime, whisk sugar and egg yolks until pale and thick.

4. When cream mixture reaches a simmer, slowly temper your egg mixture w/ the cream mixture about a laddle or two, whisking constantly.

5. Reduce heat to low, add the warmed egg mixture into the saucepan and cook, whisking until mixture is thick.

6. Let this chill for at least an hour.

7. Add and mix the minced cheddar cheese right before you churn the mixture.

8. Pour the mixture in an ice cream maker following the manufacturer's instructions.

Enjoy!

Bacon N' Egg Muffins

Breakfast can be creative, too! Now you can make these amazing muffins- and they're beyond delicious! I give this recipe six stars- ******.

Ingredients

• 4 slices bacon, cut in thirds
• 5 eggs
• Salt and ground black pepper
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil or butter, melted
• 1/2 cup shredded cheddar cheese
• Maple or cane syrup (optional)

Directions

1. Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.

2. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).

3. Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

Classic Bacon Brownies

Bacon + brownie = Awesomeness
Ready for a sweet overload? This twist on chocolate-dipped bacon was probably meant to be. Who would've thought- Bacon Brownies. I can't believe I've never tried something like this before! Well, maybe now you can!

Ingredients:

1/4 pound bacon, cut into 1/4-inch dice

2 tablespoons honey

1/2 cup melted butter

1 cup brown sugar

1/4 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs, lightly beaten

3/4 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1/2 cup chocolate chips

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.
3. Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.
4. Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.

You can put some candied bacon on top for a nice touch.