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  1. Maple Bacon Biscuits

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    May 9, 2013 by Emily

    Maple Bacon BiscuitsJenn and I both have musician sweeties, and they happen to be in the same band! Recently they were on a short tour in the south and we missed them so!

    As a welcome home/ “Please don’t go on tour again for a while” treat I made my Honey some Maple Bacon Biscuits… what’s not to love?! Biscuits?! Yum! Maple Syrup?! Delicious BACON?! Yes please!

    Maple Bacon biscuits

    These biscuits are light and fluffy just like my Gma taught me, with the added bonus of a salty/smokey/sweet kick!

    What You’ll Need:

    Makes eight 2inch biscuits

    6 Slices of Bacon
    2 cups All Purpose Flour
    1 Stick Cold Unsalted butter
    1 Tablespoon Baking Powder
    3/4 Cup Milk
    1/4 Cup Maple Syrup (plus 1 tablespoon for later)

    Method:

    Preheat your overn to 400 degrees. Dice and fry your bacon until it’s nice and crispy, blot away excess fat and allow to cool completely. In a large bowl mix the flour and baking powder then cut the cold butter into the flour until its the texture of fine pebbles (yes, there should be chuncks of butter left… thats what makes the biscuits rise and get flaky!). Mix together the syrup, milk and bacon, then gently combine with the flour and butter mix, do not over mix this! The idea is to get get all the ingredients to stick together, it’s no biggie if its not perfect! Place the dough on a floured surface and press until its about 1 inch thick, cut with a 2in circle cutter and place on a baking sheet about 1/2 inches apart from each other, brush the top of each biscuit with the extra maple syrup and bake on the center rack for 12-15 minutes or until the tops are golden brown.

    I know if will be difficult, but please let them cool (just a little, they’re AMAZING warm!) before devouring them! These beauties didn’t last long in our house!

     


  2. S’mores Cupcakes

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    March 24, 2013 by Emily

    Do you wanna S’more?

    I haven’t had anything yet, so how can I have some more of nothing?

    You’re killing me Smalls!

    smorescupcake2

    Ok, Ok, Ok I “tortured” my students last week by FORCING letting them watch “The Sandlot” and this has been bouncing around in my head for days. And now I NEED S’mores…Who doesn’t love S’mores?! A person who doesn’t love s’mores is a person who doesn’t love life! Fine, that might be a bit severe, but what’s not to love?

    While camping season is still a whiles a way for this girl, getting my S’mores fix is not. These  cupcakes are a perfect way to get a S’more fix, especially when there’s no fire around!

    What you’ll Need:

    Make 12 Cupcakes:
    1 sleeve of graham crackers, 8 in total
    4 tablespoons melted butter (I was out today and used equal parts coconut oil, just as good!)
    3/4 cup flour
    1/2 cup sugar
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 cup cocoa powder
    2 1/2 tablespoon vegetable oil
    1/4 cup coffee
    1/2 cup milk
    1 egg
    1 tablespoon vanilla

    Frosting:
    1/2 recipe of “7 minute frosting”, I use Martha’s becuase why mess with perfection?!

    smorescucpakes

    Method:

    Preheat over to 350 degrees, and place paper or silicone liners into a cupcake pan.

    1 – In the bowl of a food processor crush the graham crackers and add the butter, or coconut oil, until combined. It should look sandy but stick together a bit when pressed. 2 – scoop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, use your fingers or the bottom of a shot glass to press the mixture down. 3 – Mix the wet ingredients a set aside 4 – In a large bowl mix all the dry ingredients until evenly distributed, add the wet ingredients and stir until just combined 5 – fill each cupcake liner with the batter until 3/4 of the way full then sprinkle with the remaining graham cracker mixture. 6 – bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. 7 – Make the 7 minute frosting while the cupcakes are cooling . 8 – Pipe of top each cupcake with a decent amount of frosting and enjoy!!

    smorescupcake3


  3. Vegan Corn & Cheddar Chowder

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    January 13, 2013 by Jenn

    I love hearty soups. January is one of those weird months in Baltimore where it doesn’t really feel like it’s part of a season, it’s just cold and dark all the time. That makes me want to hibernate, snuggle up with some movies, and eat lots of soup. Due to my intentions of eating healthier this year, I made this soup vegan but I will also tell you the alternate ways to make it vegetarian or filled with meat stuff. It’s pretty versatile.. and super delicious.

    CORNCHEDDARCHOWDER

    Makes 6 servings.

    Ingredients:
    - 3 TBSP Vegan butter (Earth Balance)
    - 1 potato, peeled and chopped
    - 1 onion chopped
    - 1/2 TSP cumin
    - 1 bay leaf
    - 1/4 TSP sage
    - 3 TBSP flour
    - 2 cups vegetable stock
    - 1 1/2 cups soy milk
    - 1 1/2 cup frozen corn
    - 2 TBSP chopped parsley
    - 2 TBSP chopped chives
    - 1/4 cup dry white wine
    - 2 1/2 cups vegan cheddar cheese
    - pinch of salt and pepper

    * for vegetarian substitute regular cheese and milk
    ** for meat eaters do same as above but also substitute chicken broth and add 1 cup diced cooked chicken breast.

    Method:

    - In a large pot over high heat melt the butter, stir in the first 5 ingredients. Saute a few minutes until the onion is softer.
    - Sprinkle in the flour and evenly coat the potato and onion.
    - Add the vegetable broth and the milk and bring to a boil.
    - Reduce to medium heat and simmer, stirring frequently, about 25 minutes or until potatoes are soft.
    - Mix in the corn, chives, parsley, salt, pepper, and wine and return to a simmer.
    - Remove the bay leaf and add in the cheese, stir until all the cheese is melted.

    I’ve been making this chowder for years. It’s hearty and is bound to please everyone. It’s super easy to make and all together takes only an hour. It’s also freezable! Hello easy future lunches!!

    CORNCHEDDARCHOWDER1

    CORNCHEDDARCHOWDER1.5

    CORNCHEDDAR2

    CORNCHEDDAR4

    Happy cooking!!


  4. Roasted Eggplant and Tomato Soup

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    September 29, 2012 by Emily

      I may have gone a bit overboard at the farmers market. But when presented with a rainbow of heirloom tomatoes and perfect aubergine eggplants, I just can’t say no. My eyes may have been bigger than my stomach, and my refrigerator. After an enormous pan of eggplant parmesan, I was still left with two large eggplants and a basket full of tomatoes… what’s a girl to do except make a bowl of hearty and creamy soup?! keep reading


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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