Y’all, I’m fantastic excited to proportion this ridiculously easy and amazingly scrumptious recipe!  I’ll admit the flavors even amazed me with this one.

Easy Stromboli Recipes

There’s a extremely good neighborhood joint that makes my absolute favored!  however I’m not usually inside the temper to go out (or to spend that form of money).  Making this stromboli at home is so smooth.  The fine part is you could customise it along with your favorite toppings.  On this version, I used pepperoni, Italian sausage, and cheese, however you could use nearly whatever you need – olives, ham, onions, peppers, mushrooms, and so on, and so on. 

Line a big baking sheet with parchment.  Yes, that is crucial because it’ll help you roll it up as soon as the whole lot’s on there.  You can additionally use a silicone baking mat, if you have one.  Then open the dough, unroll it, and stretch it thin.

Easy Stromboli Recipes

INGREDIENTS :

  • 2 cups shredded mozzarella cheese
  • 1/3 cup pizza sauce plus extra for dipping
  • 1/2 cup sliced pepperoni about 2.5 ounces
  • 1 cup cooked crumbled ground Italian sausage
  • 1 (11-ounce) can thin crust refrigerated pizza dough

INSTRUCTIONS :

  1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.
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The Oreo Pie that tastes like warm Oreo cookie baked into a buttery pie crust thats half pie and half cookie served best with vanilla ice cream!

It appeared superb, like a traditional chocolate chip cookie baked right into a pie plate. The university I went to offered the quality ever Oreo bite Cookies and once I discovered the way to make the cookies I discovered the way to create the proper amount of filling for this pie and the effects are, properly, delicious.

Oreo Cookie Pie Recipes

This Oreo chunk Cookie Pie tastes like a delicious go among the Oreo chew cookies I made a month or so ago and a half baked chocolate cookie crumb crust by way of incorporating Oreo crumbs and chunks inside the batter.

Oreos are probably the most famous dessert flavor on the blog. We’ve Oreo Cake, of path the classic Oreo no bake dessert Oreo Balls (even Peppermint ones), Oreo Cheesecake, Oreo Popcorn and in all likelihood the pleasant ever viral warm recipe of the instant ever, Oreo Churros. In case you love Oreos, you’re in the right place!

Oreo Cookie Pie Recipes

INGREDIENTS :
  • 2 large eggs
  • 1 cup Oreo crumbs
  • 12  Oreos quartered
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch deep-dish pie shell
  • 3/4 cup butter 1½ sticks, softened
  • 1 cup white chocolate chips
INSTRUCTIONS :
  1. Preheat oven to 325° F.
  2. Beat the eggs in large mixer bowl on high speed until foamy.
  3. Add in the flour, Oreo crumbs, brown sugar, white sugar and vanilla.
  4. Beat in butter until combined.
  5. Stir in the white chocolate chips.
  6. Put mixture into pie shell and even the mixture out in the shell.
  7. Put the quartered Oreos on top of the pie and push them in about halfway.
  8. Bake for 60 minutes.
  9. You can insert a knife or toothpick but just be aware melted chocolate will get all over it.
  10. If the top looks browned and crisp after the timer goes off I would say you are good to go.
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This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy.  Add this chicken idea to your dinner this week.

Parmesan Crusted Chicken Recipe

Uninterested in the equal antique bird breast recipes? In that case, you are going to need to make this Parmesan Crusted chook recipe. I normally make hen recipes for dinner a couple of times in step with week.  My own family loves it after I make a number of our favorites like smooth chicken Pot Pie Casserole or our pink warm hen. the ones are go to chook recipes.

I never use to pound my chicken to make it thinner. I have changed my ways. When I butterfly our chicken breasts and pound them flat, they cook so much quicker. When we have a busy evening, time saving recipes are always a must. For this Parmesan Crispy Chicken, the pounding method saves me from spending way too much time in the kitchen.

Parmesan Crusted Chicken Recipe

INGREDIENTS :

  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 cup Shredded Parmesan Cheese
  • 2 lb Boneless Skinless Chicken Breast

INSTRUCTIONS :

  1. Cut each breast in half and pound to about 1/2″ thick.
  2. Beat egg and water in a shallow bowl until blended.
  3. Add garlic, salt and pepper and whisk to blend.
  4. Place parmesan in another shallow bowl.
  5. Dip each piece of chicken in egg mixture making sure to coat.
  6. Allow excess egg to drip off.
  7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
  8. Place butter and oil in a large skillet over high heat.
  9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
  10. Lightly press with spatula then turn over and again do not move until browned.
  11. Lightly press with spatula and remove to serving plate.
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Bacon wrapped chicken rolled in brown sugar and baked! I have no words for how delicious and flavorful these little bites of seasoned chicken are! Tender, scrumptious and oh so easy to make! 

I’m great excited nowadays because I’m headed out to a girls experience in Palm Springs with some of my girlfriends! I get to go away my crazy weekends of baseball and practices in the back of and experience the pool for some days.

Brown Sugar With Bacon Wrapped Chicken

I know, I understand. I was simply in Palm Springs. Permit’s just say that vacation turned into hardly categorised as a vacation. I chased after my kids and had to swim with them the complete time with a view to watch them carefully within the water. It was quite arduous. I’m looking forward to spending some time talking to the girls and playing the sun.

I recognize, I recognise. I used to be simply in Palm Springs. Allow’s simply say that excursion become hardly ever categorised as a vacation. I chased after my kids and needed to swim with them the whole time with a view to watch them carefully within the water. It became quite exhausting. I’m searching forward to spending a while chatting with the girls and enjoying the sun.

Brown Sugar With Bacon Wrapped Chicken

INGREDIENTS :

  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. garlic powder
  • bacon with pieces cut in half
  • 2/3 cup Truvia Brown Sugar Blend or and 1 1/3 cup light brown sugar
  • 1 1/2 pounds boneless chicken breasts cut into tenders

INSTRUCTIONS :

  1. Preheat oven to 350ºF. Generously spray a broiling pan with cooking spray and set aside.
  2. In a bowl, mix together the chili powder, cumin, garlic powder, salt and pepper. Stir to combine.
  3. In another bowl, pour in Truvia Brown Sugar (or brown sugar).
  4. Roll chicken pieces in chili powder mixture.
  5. Next, secure a piece of bacon around the chicken using a toothpick.
  6. Now roll in the brown sugar until well covered.
  7. Place on the prepared baking pan. Bake for about 30 minutes or until cooked through.
  8. If you like bacon crispier, place under broiler for a few minutes until bacon is brown and crispy. Enjoy!

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Frozen White Chocolate Cream Puffs. A terrific last minute dessert idea to have on hand in the freezer. They also make a great addition to a party buffet table as a perfect hand held dessert.

Thank you so much to all our readers, each veteran and state-of-the-art who’ve supported us alongside the manner. We virtually have plenty to rejoice as we head into Autumn and we have plenty more to come back as we’re planning new recipes for the Thanksgiving and excursion season.

Frozen White Chocolate Cream Puffs Recipe

To rejoice this weekend, I concept about making a new birthday party cake but because our fifth blog-iversary is across the nook, I’m saving that luscious idea for later. As a substitute, due to the fact i’ve been yearning a few easy Cream Puffs recently, I decided to make some to display in a brand new centrepiece presentation.

It includes some easy chocolate dipped sweet strawberries and a drizzle of melted white chocolate.

Frozen White Chocolate Cream Puffs Recipe

INGREDIENTS :
For the choux pastry shells:

  • 1 cup water
  • ½ cup butter
  • ¼ tsp salt
  • 1 cup all purpose flour
  • 4 large or extra large eggs

For the white chocolate cream filling:

  • 3/4 cup white chocolate chips
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 3 rounded tbsp icing sugar powdered sugar

INSTRUCTIONS :
To prepare the choux pastry shells:

  1. Add the butter and water to a medium sized saucepan and bring to a gentle boil.
  2. Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.
  3. Cook this mixture stirring constantly for an additional 3 minutes.
  4. Allow this mixture to cool slightly for about 10 15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.
  5. Cover and chill thoroughly in the refrigerator.
  6. Preheat oven to 400 degrees F.
  7. Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
  8. Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

To make the white chocolate cream filling:

  1. Melt the white chocolate in a double boiler over gently boiling water. Let it cool to almost room temperature.
  2. Beat the whipping cream, icing sugar and vanilla extract to firm peaks.
  3. Gently fold the melted white chocolate into the whipped cream.
  4. Place the white chocolate whipped cream in a piping bag with a star tip or large round tip . Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.
  5. Freeze the cream puffs on a baking sheet for several hours or overnight. Move to an airtight plastic container if you are storing them longer than a day.
  6. Serve with a dusting of powdered sugar and a drizzle of melted white chocolate if you like. Chocolate ganache dipped strawberries make a beautiful presentation with a plate of these cream puffs.
  7. These are also excellent when made at half size as profiteroles and served at a dessert buffet.
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These cauliflower buffalo wings with vegan ranch dip are the perfect comfort food! They’re super easy to make and they’re so delicious! We simply can’t get enough of them!

For the ones of you who have never heard of cauliflower wings: No, cauliflower didn’t develop wings overnight! Haha! Cauliflower wings are sort of like chicken wings but they’re made from cauliflower florets as a substitute.

Cauliflower Buffalo Wings Recipe

once I first made cauliflower wings, I simplest used a batter of flour, unsweetened almond milk, and spices to coat my cauliflower wings. however, over the years I perfected my recipe and the buffalo wings are so much higher whilst you coat them with panko breadcrumbs. They’re a lot crispier this manner!

when I first made cauliflower wings, I most effective used a batter of flour, unsweetened almond milk, and spices to coat my cauliflower wings. however, over the years I perfected my recipe and the buffalo wings are so much higher while you coat them with panko breadcrumbs. They’re so much crispier this manner!

Cauliflower Buffalo Wings Recipe

INGREDIENTS :
For the cauliflower buffalo wings:

  • 1 small head of cauliflower
  • 1 tablespoon olive oil
  • 3/4 cup unsweetened almond or soy milk
  • 1/4 cup water
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika powder
  • 1 cup panko bread crumbs
  • 1 cup Frank’s Red Hot Buffalo Wings sauce
  • 3/4 cup all-purpose flour (use chickpea flour for a gluten-free version)

For the vegan ranch dip:

  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 cup vegan mayonnaise

INSTRUCTIONS :

  1. Carefully cut the cauliflower into bite-sized florets.
  2. In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined.
  3. Dip the florets into the batter, so they’re completely coated.
  4. Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the panko breadcrumb coating.
  5. Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
  6. Combine Frank’s Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.
  7. Put the coated buffalo wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
  8. For the vegan ranch sauce, combine the vegan mayonnaise with dried dill and parsley and stir until well combined. Serve the freshly baked vegan cauliflower wings with the vegan ranch and enjoy! Also sprinkle some chopped green onions and freshly chopped parsley on top if you want.
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These homemade coconut chocolate bars (vegan Bounty bars) are the perfect dessert if you love coconut and chocolate. Only 7 ingredients and no oven required. 

I’m in all likelihood the most important coconut fan ever. Severely, i am keen on coconut and i additionally adore chocolate. So the mix of each is heaven! As a child my maximum favorite dessert was Bounty. These delicious coconut chocolate bars had been constantly on our shopping list. At the same time as a youngster I still cherished Bounty bars. as soon as I went vegan i was quite determined due to the fact I needed to surrender dairy (and consequently my cherished Bounty bars). However, there is probably not anything that we cannot veganize in recent times. 

Homemade Vegan Bounty Bars Recipe

I love that those vegan Bounty Bars have a tender middle. The center is soft due to the fact I didn’t upload coconut oil or cacao butter. In case you choose a hard center then you definately ought to upload 2 tbsp of cacao butter. You could also add coconut oil to be able to make the center tougher (but now not as tough as coconut butter). If you are much like me and love a soft center, then genuinely miss the oil! another gain of the gentle center is, that you may revel in them directly out of the freezer. You don’t need to thaw them and have a groovy dessert that’s best for the summer time!

Homemade Vegan Bounty Bars Recipe

INGREDIENTS :

  • 1 tsp vanilla extract
  • 1/3 cup + 1 tbsp coconut yogurt or cashew yogurt (100 g) (see recipe notes)
  • 1/3 cup powdered Erythritol or Xylitol (60 g) (see recipe notes)
  • 1 1/4 cup shredded unsweetened coconut (100 g)
  • Pinch of salt
  • 1/2 cup dairy-free chocolate chips (or chocolate of choice) (90 g)
  • 1 tsp coconut oil

INSTRUCTIONS :

  1. Process the shredded unsweetened coconut, the Erythritol (or Xylitol or powdered sugar), and salt in a food processor. Blend for some seconds, then add the coconut yogurt and vanilla extract. Blend again.
  2. Scrape down the sides with a spatula or spoon and blend again until all the ingredients are well combined. If the mixture is too wet, add more shredded unsweetened coconut. If it’s too dry, add more coconut yogurt.
  3. Take out about 1 heaped tbsp of the mixture and form it into a rounded bar (similar to the shape of bounty bars) with your hands. Do this until no coconut dough is left.
  4. Place all coconut bars onto a plate and freeze for at least 45 minutes or until firm (longer is better).
  5. Melt chocolate with coconut oil in a double boiler (or in the microwave).
  6. Dip each coconut bar into the chocolate sauce and freeze again for about 15 minutes.
  7. Store leftovers in the fridge or in the freezer! Enjoy!
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Brownies will remain my favorite dessert. Period. I just love them, especially when they are fudgy, super chocolatey, and rich. Like these healthy flourless brownies with the most epic sweet potato frosting. The recipe is vegan, gluten-free, grain-free, protein-rich, and easy to make. It takes only 10 minutes to prepare the batter, so there is no excuse to not make this delicious dessert.

Sweet Flourless Brownies

The flourless tarts, which i’m sharing with you these days, comprise chickpeas as the main component. Chickpeas (every so often referred to as garbanzo beans) are extraordinary, they are excessive in protein and contain lots of fiber, minerals, and nutrients. i love the usage of chickpeas in desserts, for instance in those No-Bake Cookie Dough Bars.

No longer handiest are those flourless brownies gluten-unfastened, but they are also grain-unfastened. Floor almonds, flax seeds, chickpeas, and cocoa powder are a number of the ingredients which you want to make those scrumptious wholesome muffins. I additionally made them as soon as with coconut flour. Both versions are proper!

Sweet Flourless Brownies

INGREDIENTS :
Dry ingredients:

  • 3/4 cup ground almonds (90 g) (see recipe notes)
  • 1/2 cup + 2 tbsp cocoa powder (60 g)
  • 2 tbsp ground flax seeds or ground chia seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 3/4 cup sugar or brown sugar (150 g)
  • 1/4 cup dairy-free chocolate chips (optional)

Wet ingredients:

  • 2 tsp vanilla extract
  • 1/2 cup plant-based milk (120 ml)
  • 1/3 cup nut butter or seed butter of choice (80 g) (see recipe notes)
  • 1/2 banana or 1/4 cup applesauce (60 g)
  • Two 15 oz cans chickpeas drained and rinsed (about 500 g)

Frosting :

  • Sweet potato frosting (optional)

INSTRUCTIONS :

  1. Blend the chickpeas with all wet ingredients in a food processor until smooth.
  2. Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
  3. Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9″x6″ (23 x 15 cm).
  4. Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don’t overcook the brownies! Let them cool completely. They’ll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
  5. Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!
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These Eggnog Cookies transform your favourite holiday beverage into a a delicious handheld treat!

Notwithstanding hating eggnog in its pure, thick, unappealing natural form, I genuinely love the flavour it gives to baked items. In reality swapping out milk for eggnog in a recipe will certainly transform it and give it a perfect amount of spice and flavour.

Eggnog Cookies And Rum Sugar Glaze

To make these cookies, I began with my very preferred chocolate chip cookie recipe. I halved the recipe to make a smaller batch, and with some quick additions and substitutions, these Eggnog Cookies have been born. I opted to put rum into each the cookies and glaze, but if you decide upon them without or want to lead them to kid friendly, you can use rum extract or vanilla extract alternatively. if you use extract, make sure to use the amount indicated in the recipe due to the fact they’re more concentrated than rum.

His isn’t a should-do, but I suppose it makes for prettier cookies. Additionally, don’t crowd your cookie sheets! I discovered that once I baked fewer cookies per sheet, they became out better. I suggest no extra than 6 in line with sheet, however again, it’s a preference aspect. The batches in which I had nine consistent with sheet maybe weren’t as crackly/pretty, however tasted every bit as scrumptious!

Eggnog Cookies And Rum Sugar Glaze

INGREDIENTS :
Cookies:

  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg ground
  • 1/8 tsp cinnamon ground
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light-brown sugar packed
  • 1 1/4 cups all-purpose flour
  • 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla
  • 1 large egg yolk room temperature
  • 1/4 cup eggnog room temperature

Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp eggnog
  • 1 tsp rum or 1/2 tsp rum extract or 1/2 tsp vanilla

INSTRUCTIONS :

Cookies:
  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. Beat butter and sugars on medium speed until pale and fluffy (approx. 2-3mins).
  3. Reduce speed and add egg yolk, eggnog, and rum. Beat until well combined.
  4. Add flour mixture and mix until just combined.
  5. Refrigerate cookie dough for at least 3 hours.
  6. Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
  7. Using a medium cookie scoop, portion cookies onto your baking sheets.
  8. Bake for about 9-11mins or until golden on the edges. Remove from oven.
  9. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.

Glaze:

  1. Stir all ingredients with a fork until well combined. Drizzle over cooled cookies and sprinkle with nutmeg if desired.

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Your favourite breakfast flavours in one delicious cake! Banana cake with a maple sugar glaze topped with chopped candied bacon.

I tossed around some ideas with buddies — the whole thing from lemon thyme to coffee orange, but none have been specially interesting to me. So, off I went to Google.Tthe primary link I clicked on led me to a few exciting alternatives. Chocolate and olive? Eww, no thank you. Banana William Maxwell Aitken changed into on that list, and i found it exciting. Ryan insisted it became the combo I should go with, so I did.

Delicious Banana Bacon Bundt Cake

Until, of route, you count the microwave kind, that you absolutely shouldn’t. I couldn’t truely come up with a purpose why. I imply, 1st baron beaverbrook is like the fine thing available (subsequent to chocolate cake, of course). I guess I just never got round to creating it. Evidently, this meant studies had to be executed at the “exceptional” manner to make Bacon.

Delicious Banana Bacon Bundt Cake

INGREDIENTS :
Bundt Cake:

  • 2 tsp vanilla
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 cups overripe bananas mashed, approx 4 medium
  • 1 cup buttermilk room temperature

Glaze:

  • 1 1/2 cups powdered sugar
  • 5 Tbsp pure maple syrup

Candied Maple Bacon:

  • 4 slices bacon
  • 1 Tbsp pure maple syrup
  • 1 Tbsp + 1 tsp light brown sugar packed

INSTRUCTIONS :
Bundt Cake:

  1. Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
  2. In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
  6. Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  7. Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Glaze:

  1. Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

  1. Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
  2. Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
  3. Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
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