Goat Cheese + Bacon Pops

These are my new favorite app. Make them tiny. Pop them in your mouth. Repeat. Don't forget to share.

The original recipe is on theKitchn blog under Bacon Pops.

I'm sure that version is just fine, but you know me... can't leave well enough alone.

I used fresh rosemary as my herb of choice and used a little less than called for. I also added some finely chopped and browned shallots to the mixture. Make sure the bacon is super crispy - the nice little crunch is rather unexpected for some odd reason. I served them on a tiny wedge of pear because we ate all our apples. Actually my husband used them to make a big pot of applesauce. He does that a lot.

Yet another reason to never be caught without a log of goat cheese in your fridge.

Gingerbread Houses

 'tis the season!

I learned how to make these sweet little houses when my kids were in preschool (RCP - woot!!) and I've managed to room-mom my way into making them a part of almost every school Christmas Party my kids have had since then.  I almost panicked when I couldn't find "The Icing" recipe.  I know it will show up and I will put my tattered RCP original back where it belongs - in my actual recipe file ("what's that?" you ask?) instead of some special place I was sure to never forget.  Fortunately, I've emailed this to so many people over the years I found it in my sent folder from, oh a couple of years ago.  

I double it to make about 25 houses, then make a single batch for the kids to decorate with.  You can find meringue powder in the Wilton section of Michaels or Hobby Lobby.

Gingerbread Icing
3 Tbs. meringue powder
1 lb. powdered sugar
1/2 tsp. cream of tartar
3 1/2 oz. warm water.

Mix dry ingredients.  Add water and beat 7-10 min.
(I don’t think a single batch needs much more than 7 min or it will get too stiff – just check it and stop when you like the way it feels)

You can make it the night before, just put a damp paper towel over the top of it to  keep it from getting crusty.

I've seriously made 100's of these over the years.  Don't be scared.  If I can do it you can do it!  May our kids never outgrow the love of sprinkles & icing & gumdrops.

Merry Christmas!

Lemon Glazed Persimmon Bars

I have been making these Gourmet 2004 Persimmon Bars (no recipe tweaking) for about 5 years, which is  how long I've known about persimmons.  Years ago, my husband played a trick on me with an under ripe persimmon.  Just mean, I tell you.

There's nothing wrong with the original (as long as you leave out the dates - haha) and it's one of my kids favorite fall treats.  They stare longingly at the first crop of firm persimmons for days, willing them to soften faster.  Anyway... I can't resist the urge to mess with a recipe that has white flour and white sugar in it.  I messed with this recipe and my son just said to me, "mom these are the best ones ever".  Boom.

Truth be told, I was out of eggs.  Since I was going to be sneaking in chia I figured I might as well go all out.  My slightly healthier version goes something like this:

BARS

3 very ripe/soft Hachiya persimmons (1 1/4 lb total)
1 1/2 tsp fresh lemon juice
1 tsp baking soda

1 1/2 cup flour
1/4 cup almond meal
1 tsp salt
2 tsp pumpkin pie spice (or your favorite combo)

1 egg substitute:  1 Tbs ground chia seeds (or ground flax) mixed with 3 Tbs water - let it sit till it's eggy texture
1/2 c brown sugar + 1/4 c honey
1/2 c coconut oil

Heat oven to 350.  Butter and flour 15x10 shallow pan.

Cut persimmons and force through sieve.  Put 1 cup puree into a small bowl and stir in lemon juice and baking soda.  Let sit for a few minutes.  It will jell.  So cool.

Combine flour/salt/spices in small bowl.
Whisk fake egg goo, sugar, honey and oil together.  Fold in about 1/3 flour mixture, then half persimmon jell, alternating/mixing, ending with flour.

Add nuts and dried fruit if you like.

Spread batter in pan and bake for about 20 minutes.

GLAZE
2 Tbs fresh lemon juice (I reduced down a half cup to make it more lemony)
1 cup powdered sugar
Stir till smooth.

Cool bars, glaze, and cut into 32 squares.

Easy Banana Muffins.

I don't mind fancy baking.  The kind where you end up using every bowl and kitchen gadget you own. But sometimes I just want something freshly baked, with the bonus of a quick get-away.  These muffins are super fast, and practically clean up after themselves.  One bowl, a fork, a couple of measuring things, and a muffin pan.  That's it.  

This is basically my mom's banana bread, tweaked.  It's a little lighter than the original version, and not quite as sweet.

Banana Muffins

Stir this together in a bowl:

1/4 c. coconut oil*

1/4 c. unsweetened applesauce

3/4 c. sugar

Add 2 eggs, one at a time, mixing after each.

Mix in:

1 cup flour

1/2 cup almond meal*

3/4 tsp soda

1/2 tsp salt

Mix well then stir in 2 mashed bananas.  If you like nuts, go ahead and toss in a half cup or so.

(I just learned about the trick where you mush up the banana in the peel.  Open it up and viola, mashed banana.)

Makes 12 regular size muffins.

Bake at 350 for 15 minutes, or until they spring back or the toothpick comes back clean.

*{In a pinch, you could sub canola for coconut oil and flour for the almond meal.}