Sweet P’s Cinnamon Pancake Cupcakes with Maple-Bacon Buttercream Frosting

 

Ingredients

Cupcakes

· 4 cups all-purpose soft-wheat flour

· 1/4 cup sugar

· 4 tsp. baking powder

· 2 tsp. salt

· 2 tsp. ground cinnamon

· 1 1/2 cups milk

· 4 large eggs

· 1/2 cup unsalted butter, melted

· Paper baking cups

· Vegetable cooking spray

 

Frosting

· 2 cups unsalted butter, softened

· 5 cps powdered sugar

· 6 tbsp. pure maple syrup

· 2 tsp. vanilla extract

· 1/4 cup cooked ad crumbled bacon slices

· 8 cooked bacon sliced, each broken into thirds

 

 

Steps

1) Prepare cupcakes: Preheat oven to 400°. Whisk together flour and next 4 ingredients in a large bowl. Make a well in center of mixture. Whisk together milk and eggs in a medium bowl; stir in melted butter. Add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

2) Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

3) Bake at 400° for 10 to 12 minutes or until puffed and just firm to the touch. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks and cool completely (about 20 minutes).

4) Prepare frosting: Beat butter at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, 3 minutes or until fluffy and creamy, stopping to scrape down sides. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. When all the powdered sugar is incorporated, whip on medium-high 1 minute or until fluffy. Add maple syrup and vanilla, and whip 1 more minute or until blended. Stir in crumbled bacon.

5) Pipe or spread cupcakes with frosting. Top each with a bacon piece

 

From: Off the Eaten Path Second Helping: Tasty eats and delicious stories from the South’s less-traveled trails

By: Southern Living’s Morgan Murphy

 

National Waffle Day

Waffles are a famous breakfast food loved by many, especially Donkey from Shrek, and Eleven from Stranger Things! Whether you’re team pancakes, or team waffles, you can’t deny that there’s something satisfying about filling up a waffle with syrup and butter, or watching that light turn green and opening up a perfectly symmetrical waffle. It only makes sense that there’s a National Waffle Day, which falls on August 24th each year. There’s so many yummy recipes to make your next waffle extra tasty, whether it be spicing up the batter, or smothering on a fancy topping - there’s something for everyone. Luckily, BPL has just the cookbooks for your next waffle endeavor. We recommend the titles The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls & Muffins by Caleb Warnock, Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New by Lauren Grier, and Breakfast Comforts: Enticing Recipes for the Morning by Rick Rodgers. Celebrate this national day with a sweet treat from our collection, either from Hoopla/Overdrive, or in the 641 Nonfiction collection.

Bacon-Wrapped Dates

 

Ingredients

· 16 pitted medjool dates

· 3 oz. cream cheese

· 8 slices thin-cut bacon, cut in half

· 16 toothpicks, soaked in water for 15 minutes

 

 

Steps

1) Line a rimmed baking sheet with foil or parchment paper. Preheat oven to 350°F.

2) Cut a slit into each date. Spread some cream cheese into the cavity and press the date closed. Wrap with a piece of bacon, insert toothpick t secure and place on the prepared baking sheet. Repeat with the remaining dates.

3) Bake for 15 minutes. Turn the dates over and bake for another 5 to 8 minutes or until the bacon is crispy and browned.

 

From: The Official John Wayne 5-Ingredient Homestyle Cookbook: Simple Recipes and Heartfelt Stories from Duke’s Family Kitchen

 

Buttermilk-Cereal Muffins

 

Ingredients

· 1 egg

· 3/4 cup buttermilk

· 1/3 cup shortening

· 1 cup slightly crushed toasted whole grain wheat flake cereal

· 1 1/4 cups all-purpose flour

· 1/2 cup sugar

· 1 teaspoon baking powder

· 1/2 teaspoon salt

· 1/2 teaspoon baking soda

 

 

Steps

1) Heat oven to 375°. Grease bottoms of 12 muffins cups, 2 1/2 x 1 1/4 inches. Beat egg in medium bowl; mix in buttermilk and shortening. Stir in remaining ingredients just until moistened. Fill muffin cups about 2/3 full. Bake until golden brown, 15 to 20 minutes. Immediately remove from pan.

 

From: Best Recipes for Weekend Breakfasts

By: Betty Croker

 

Kate's Staff Pick

Kate, Head of BPL’s Children’s Department, chose

as her staff pick for this month. This cookbook has over 100 recipes from 12 well-known mystery authors, including Avery Aames/Daryl Wood Gerber, Ellery Adams, Connie Archer, Leslie Budewitz, and Laura Childs. Kate stated that she loves this book because, “Cozy mysteries are one of my favorite genres to read and the recipes in this book help me recreate the recipes of beloved fictional characters”. This cookbook is unlike others because in between the recipes, these authors include little mysteries for the reader to solve. It’s full of baked goodies, soups, drinks, and sides/desserts - the perfect snacks to go along with a cozy mystery! This book can be found under the call number “641.5 Coz” in the Nonfiction section of the Adult Department. 

If you’re a fan of this recommendation, or if you’re simply a fan of cozy mysteries with tasty topics, try out the authors Jessica Beck, G.A. McKevett, Sarah Graves, and Joanne Fluke.

Steel-Cut Oats with Three Toppings

 

Ingredients

· 1 cup steel-cut oats

· 1 cup milk of your choice

· 2 cups water

 

For Banana-Cinnamon Topping (toss together)

· 1 banana, sliced

· 1 tablespoon sugar

· 1 teaspoon cinnamon

 

For Chocolate Topping

· 1/2 semisweet chocolate chips or shavings

· Plus cocoa powder for dusting

 

For Apple-Maple-Pecan Topping

· 1 apple cut into 1/4-inch slices

· 1/2  cup shopped pecans

· 2 tablespoons maple syrup, for drizzling

 

Steps

1) Combine the oats, milk, and water in the Instant Pot and stir to mix well. Lock the mid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook timer for 10 minutes at high pressure.

2) Let the steam release naturally for about 12 minutes, then turn over the valve to Venting to quick-release any residual steam. Carefully remove the lid. Stir to combine the oats with any remaining liquid. To serve, spoon the oatmeal into individual bowls and top as desired. 

 

From: Everyday Instant Pot

By: Alexis Mersel

 

Rocky Road Ice Cream Cake

 

Ingredients

· 1 cup graham cracker crumbs (from 9 crackers)

· 2 tablespoons granulated sugar

· 1 teaspoon ground cinnamon

· 1/2 teaspoon kosher salt

· 4 tablespoons unsalted butter, melted and cooled

· 1 pint chocolate ice cream, softened

· 3 cups mini marshmallows

· 1 cup semisweet chocolate chunks

· 1 cup coarsely chopped toasted pecans

· 8 ounces semisweet chocolate, finely chopped

· 1/2 cup heavy cream

 

Steps

1) In a large bowl, stir together the graham cracker crumbs, sugar, cinnamon, salt, and melted butter until the crumbs are evenly moistened. Transfer the crumbs to an 8-inch springform pan and press them evenly over the bottom and 1/2 inch up the sides of the pan. Refrigerate the crust for 3 minutes.

2) In a medium bowl, stir together the softened ice cream, 1 1/2 cups of the marshmallows, the chocolate chunks, and pecans until combined. Scrape he ice cream mixture over the crust, cover, and freeze until set, at least 8 hours or up to overnight

3) In a heatproof liquid measuring cup, combine the chopped chocolate and cream and microwave on high power, stirring halfway through, until the ganache is smooth and shiny. Pour the ganache over the ice cream cake and freeze until the ganache is set, about 30 minutes.

4) Sprinkle the remaining 1 1/2 cups marshmallows over the ice cream cake. If desired, use a kitchen torch to brown the marshmallows. Serve immediately.

 

From: Tasty Dessert: All the Sweet You can Eat