[Recipe] "Summer Lovin'" Strawberry Tiramisu

It's easy to fall in love when you're on vacation.  You're far from home and all the stress and chaos or, alternatively, the humdrum, of normal, everyday life.  It's beautiful and sunny and fresh and new.  And then you meet someone, and you don't overthink anything-- you can't.  This handsome stranger lives hundred, thousands of miles from you, and this wine from a different state, a new country-- it's local here.

Thus starts 50% of all chick flicks.  And then, in those romantic movies, the object of your (brief) affections somehow winds up not being so brief but instead, coincidentally, the older brother/cousin/best friend of someone you've known forever, or they have always been meaning to move to the U.S. and away from Italy or Chicago.  Or wherever.

In real life, though, you leave your summer romance, your Roman Holiday, exactly where you found it.  And you know you'll always have Paris, but it's just not where you belong.

Soundtrack: Summer Nights (Grease)

Summer lovin', had me a blast, oh yeah
Summer lovin' happened so fast
I met a girl crazy for me
Met a boy cute as can be

Summer days drifting away
To, uh oh, those summer night

"Summer Lovin'" Strawberry Tiramisu
A recipe by Giada De Laurentiis 

Regular readers of my blog/followers of my Facebook or Instagram feed have likely figured out my not-so-secret secret: I'm very much into strawberries.  They are such a lovely summer fruit and yet easy to work with in baking (as opposed to, for example, watermelon, another summer love of mine that is somewhat more difficult to incorporate into delicious goodies-- although perhaps that should be my next challenge... ).   This strawberry tiramisu was a very popular, refreshing ending to the Sunday Supper summer run.

Ingredients
1-1/4 cups strawberry preserves
1/3 cup, plus 4 tablespoons of Grand Marnier or Cointreau (or another orange liqueur)
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
52 (approximately) crisp ladyfingers (Boudoirs or Savoiardi)
1-1/2 pounds strawberries, divided

Directions
1.  Whisk preserves, 1/3 cup Grand Marnier, and orange juice in a 2-cup measuring cup.

2.  Place the mascarpone cheese and 2 tablespoons Grand Marnier in a large bowl; fold just to blend.
3.  Using an electric mixer, beat the cream, sugar, vanilla, and remaining 2 tablespoons of Grand Marnier in another large bowl to soft peaks.

4.  Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten.  Fold in remaining whipped cream.
5.  Hull and slice half of the strawberries.  Spread 1/2 cup of the preserve mixture over the bottom of a 3-quart oblong serving dish or a 13x9 glass baking dish or baking pan.  Arrange enough ladyfingers over the strawberry mixture to cover the bottom of the dish.  Spoon 3/4 cup of the preserve mixture over the ladyfingers, then spread 2-1/2 cups of the mascarpone mixture over it.  Arrange 2 cups of the sliced strawberries over the mascarpone mixture.

 

6.  Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture.  Cover with plastic and chill at least 8 hours or overnight.

7.  Slice remaining strawberries.  Arrange over tiramisu and serve.

[Brunch Menu] [Recipe] "It's So Basically Fall" Butternut Squash Hash and Pumpkin Spice Pancakes

Brunch, perhaps even boozy or bubbly brunch, is a New York tradition-- one that makes sense.  It's always later than I would prefer, but there are eggs and bacon and pancakes and waffles and all of their exotic mutations.  Getting a large brunch table together, though-- that's a different story.

Which led me to throw my first ever brunch party-- also an excuse to showcase some of my favorite autumn flavors (so much pumpkin!) and crack open a few bottles of champagne (topped with peach nectar for some tasty bellinis).  It didn't hurt that the football games were on the TV (my way of convincing the guys to come over), either.  More than a few "we're so basic" groans and/or jokes were tossed around.

There is something in the autumn that is native to my blood—
Touch of manner, hint of mood;
And my heart is like a rhyme,
With the yellow and the purple and the crimson keeping time.
― Bliss Carman

"Wake Me Up Before You GoGo" Breakfast Potatoes
A recipe by Ree Drummond (The Pioneer Woman)

Breakfast potatoes with a kick, the perfect way to wake up.

Ingredients
5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper, to taste

Directions
1.  Preheat the oven to 425 degrees Fahrenheit.
2.  In a large Dutch oven (yes, there are that many potatoes involved), toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, and some kosher salt and pepper.

3.  Bake for 25-35 minutes, flipping the potatoes two or three times.
4.  Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
5.  Sprinkle with a little more salt and pepper, as necessary, before serving.

"It's So Basically Fall" Butternut Squash Hash
A recipe inspired by Darby's Cafe and featured on Diners, Drive-Ins, and Dives

I am obsessed with butternut squash-- plus, I knew it would be fairly easy to find a recipe that I could prepare at least half-vegetarian (for my vegetarian guests) starring this fall staple.  This recipe was perfect (and I made it even more "basically fall" by adding caramelized Brussels sprouts, which I can never get enough of), and the homemade sage sausage is worth the extra effort (though certainly you can buy some ready-made sage sausage at your local farmers' market to save yourself some time).

Butternut Squash Hash - Ingredients 
1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)
1 pound Brussels sprouts
Olive oil, for drizzling
8 ounces rosemary sausage (recipe below)
1 Granny Smith apple, chopped
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Eggs, cooked to order, for serving      
Cranberry-ginger chutney, to garnish (recipe below)

Directions
1.  Preheat the oven to 400 degrees Fahrenheit.
2.  Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Blanch them in a salted pot of boiling water for 3-5 minutes, until bright green, then remove from the water.  Mix the blanched Brussels sprouts in a bowl with the olive oil, salt, and pepper.  Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Sprinkle with more kosher salt.
3.  While the Brussels sprouts are roasting, peel, seed, and chop the butternut squash.  Distribute evenly in a new baking pan and drizzle lightly with oil.  Bake in an oven heated to 325 degrees Fahrenheit until soft to the touch, about 20-25 minutes.  Remove and cool.

While the vegetables are aroastin' (and if you're not planning on keeping the hash vegetarian), we make rosemary sausage from scratch:

Rosemary Sausage - Ingredients

1 pound ground pork
1/2 teaspoon ground fennel
1/2 teaspoon fresh minced garlic
1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh rosemary

Rosemary Sausage - Directions

Mix the pork with the fennel, garlic, sage, salt, pepper, and rosemary well by hand.
* Note: You can definitely make these the night before and keep overnight in Tupperware.

4.  Cook the rosemary sausage in a lightly oiled pan over medium heat, stirring often, until browned.

5.  Add the apples, onion, and peppers.  Cook, stirring regularly, for 3 to 4 minutes.  Add the squash.  Saute until the squash is lightly browned, 1 to 2 more minutes.

If chutney is your thing, follow these instructions:

Cranberry-Ginger Chutney (Optional) - Ingredients

1 cup fresh cranberries (can also be substituted with blueberries)
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

Cranberry-Ginger Chutney (Optional) - Directions

In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, about 5 minutes.  Simmer on medium-low heat for 10 minutes.  Add the sugar, garlic, ginger, lemon zest, and salt, and simmer for another 20 minutes.

6.  Cook eggs separately as desired.
7.  Plate the squash hash, drizzle with cranberry-ginger chutney, and top with the eggs.

"It's So Basically Fall" Pumpkin Pancakes
A recipe by Ruth of Allrecipes.com

Presented with only one comment: #SoBasic

Just kidding-- two comments: #SoFluffy

My friend Pizza actually whipped these up and flipped them.  If I'm being honest (and as much as it pains me to admit this), they and the champagne were the real stars of the morning.
 
Ingredients
1-1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Ingredients
1.  In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.
2.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

[Recipe] "November Firelight" Pumpkin Cheesecake Snickerdoodle Cookies

A few weekends ago, a friend and I went up to The Storm King Art Center, which is an outdoor modern sculpture museum spanning over 500 acres in upstate New York.  On your average day, it's beautiful and peaceful and interesting.  In the fall, though, it's a veritable wonderland of warmth and color:

Of course, I couldn't leave without getting the iconic shot from Storm King with Alyson Shotz's mirror fence, which is beautiful in its simplicity and produces the ultimate mirror selfie shot (note the super fall outfit).

After hours of trekking through the beautiful crunchy leaves, though, you inevitably feel the chill in your bones, which inevitably ought to lead to these cookies, which are so autumn they hurt:
"November Firelight" Pumpkin Cheesecake Snickerdoodle Cookies
A recipe by Bakeaholic Mama (reviewed by The Recipe Critic)

Cookie Base - Ingredients
3-3/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground ground nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Cream Cheese Filling - Ingredients
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract
¼ tsp. freshly-ground ground nutmeg

Cinnamon Sugar Coating - Ingredients
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

Directions
1.  In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.  Set aside.
2.  In a Kitchen-Aid mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.

3.  Blend in pumpkin puree, beat in egg, and then add vanilla.  Slowly add dry ingredients on low speed just until combined.  Cover and chill dough for an hour.
4.  To make the cream cheese filling, blend cream cheese, sugar, and vanilla together.  Chill for an hour.
5.  Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.  In a small bowl, combine the sugar and spices for the coating and set aside.
6.  To make the cookies, take a tablespoon of the cookie batter.  Flatten it like a pancake and place a teaspoon of the cream cheese in the center.  Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese.  Pinch the edges together, sealing in the cream cheese, and roll into a ball.  Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

7.  Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8.  Bake the cookies for 10-15 minutes or until the tops start to crack.  Let cool on the baking sheet for 5 minutes and transfer to a wire rack.

[Recipe] [Blue Apron] Laotian Larb Gai

One of the things I like about Blue Apron is that its recipes span all types of cuisines.  This might not work for everyone, but I'm luckily a fairly adventurous eater, and there hasn't been a bad recipe yet.  There are certainly recipes I prefer over others and some that I wouldn't make on my own again, but overall I've been pleased and introduced to a few things I've otherwise never experienced.  This recipe is one of those: simple, light, and refreshing, from a cuisine I've never had.

Laotian Larb Gai
A recipe by Blue Apron
 
Ingredients
10 ounces ground chicken
1/2 cup sushi rice
1 lime
1 Persian cucumber
1 red onion
1/2 pound green cabbage
1 bunch mint
2 tablespoons golden mountain sauce
1 tablespoon coconut palm sugar
1 serrano chile pepper
1/4 cup peanuts

Directions
1.  Cook the rice.  If you don't have a rice cooker, you can combine the rice, a big pinch of salt, and 1 cup of water in a small pot, then heat to boiling on high.  Once boiling, cover and reduce the heat to low.  Simmer 15 to 17 minutes or until the water has been absorbed and the rice is tender.  Remove from heat.  Fluff the finished rice with a fork.
2.  Prepare the ingredients.  While the rice cooks, wash and dry the fresh produce.  Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or, alternatively, use a zester).  Quarter the lime.  Peel and thinly slice the onion.  Thinly slice the cucumber on an angle.  Pick the mint leaves off the stems; discard the stems.  Cut out and discard the cabbage core; slice the cabbage into 1-inch-wide strips.  Roughly chop the peanuts.  Cut off and discard the serrano pepper stem; thinly slice the pepper into rounds.  (For a milder dish, remove and discard the ribs and seeds of the pepper, then thinly slice.)  Wash your hands and cutting board immediately after handling the pepper.

3.  Cook the chicken.  While the rice continues to cook, in a medium pan (non-stick, if you have one), heat 2 teaspoons of oil on medium-high until hot.  Add the ground chicken.  Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through.  Transfer to a bowl and set aside.  Wipe out the pan.
4.  Make the larb gai.  In the same pan used to cook the chicken, heat 2 teaspoons of oil on medium-high until hot.  Add the onion and as much of the serrano pepper as you'd like, depending on how spicy you'd like the dish to be.  Cook, stirring occasionally, 2 to 3 minutes, or until softened.  Add the lime zest, palm sugar, Golden Mountain sauce, cooked chicken, and the juice of 2 lime wedges; season with salt and pepper to taste.  Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.  Remove from heat.

5.  Plate the dish.  Top the cooked rice and larb gai with the peanuts and mint.  Serve with the cabbage and cucumber on the side.  Garnish with the remaining lime wedges.

[Recipe] "The Working Girl's" Avocado Pasta

I have a lot of energy-- what I don't have is time.  I work long, unpredictable hours and cram whatever I can into the little time left over.  And so I'm always excited by sexy words like "multi-tasking" and "30-minute (or less) dinner."  (Also "yoga pants," "doggy cuddles," and "Dr. Spencer Reid," but that might be TMI.)

Today's recipe is a gem because it can all be done in 20 minutes and is delightfully, deceptively rich and creamy when, in actuality, it's light and healthy.  The perfect weekday recipe for any girl who has a "head for business and a bod for sin."  (I'm just kidding, but this infamous line from The Working Girl seemed only apt.)

"The Working Girl's" Avocado Pasta
A recipe by Damn Delicious
Prep Time: 10 minutes
Cook Time: 10 minutes
Overall Time: 20 minutes

Ingredients
12 ounces spaghetti (though you can use any pasta you like)
2 ripe avocados, halved, seeded, and peeled
1/2 cup fresh basil leaves
2 cloves garlic
the juice of one lemon, freshly squeezed
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup corn kernels (I like to steam corn and then scrape the kernels off, but you can used canned corn as well, drained and rinsed)

Directions
1.  In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2.  To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper to taste.  With the motor running, add olive oil in a slow stream until emulsified; set aside.
* Note:  Don't be afraid to slightly overseason at this step-- the sauce will need to be spread over 12 ounces of pasta and may need the extra seasoning.  Alternatively, taste again once the sauce has been mixed in and salt to taste.

3.  In a large bowl, combine the pasta, avocado sauce, cherry tomatoes, and corn.

[Sunday Supper Menu] "Summer's Bounty" Menu - Roast Chicken and Summer Produce

I really like seasonal menus.  Many restaurants have them, but the one that stands out to me is Park Avenue, a restaurant in New York City that not only changes menus with the seasons but its decor as well.

While the decor in my apartment changes little (though occasionally I'll have seasonal flowers), Sunday Supper often follows the seasons.  It's unfortunately already the tail-end of summer, but to the extent you'll have company over one last time, I present the "Summer's Bounty" menu.

"Summer's Bounty" Endive and Sugar Snaps with Parmesan Dressing
a recipe by Jean-Georges Vongerichten
Buy the full recipebook here on Amazon!

This salad recipe makes me want to join one of those farm collectives-- they're called CSAs (community-supported agriculture) (and you can check them out here if interested).  The reality is that my schedule likely wouldn't allow for weekly preparation of 5 random pounds of produce a week, but a girl can dream.  Or, you know, just buy enough summer produce for a 12-person dinner party.

Ingredients
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1-1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons grapeseed or other neutral oi
1-1/2 teaspoons extra-virgin olive oil
8 ounces sugar snap peas, trimmed and strings removed
4 yellow or red Belgain endive, leaves separated
1/2 cup chopped fresh herb leaves, preferably a mix of flat-leaf parsley, tarragon, dill, and chervil

Directions
1.  Combine the cheese, vinegar, lime juice, mustard, salt, and pepper in a blender.  Puree until smooth.  With the machine running, add the oils through the feed tube in a slow, steady stream to emulsify the mixture.

2.  Bring a pot of water to a boil.  Fill a large bowl with ice and water.  Generously salt the boiling water and then add the snap peas.  Cook just until bright green, about 30 seconds.  Drain, transfer to the ice water, and drain again.  Slice very thinly at an angle.

3.  Toss the endive and snap peas with the dressing.  Top with the herbs.

"Summer's Bounty" Parmesan-Crusted Summer Squash - Recipe in This Post

"Summer's Bounty" Tagliatelle with Spinach, Mascarpone, and Parmesan
a recipe by Jamie Oliver
Buy the full recipebook here on Amazon!

I wanted a starch that would be light and tasty, allowing the chicken and chorizo to shine.  This very simple pasta fit the bill exactly.

Ingredients
1 lb. tagliatelle or spaghetti
olive oil
2 teaspoons butter
2 cloves of garlic, peeled and sliced
1/2 a nutmeg, freshly grated
14 oz. fresh spinach, washed thoroughly and finely sliced
sea salt and freshly ground black pepper
1/2 cup heavy cream
5 oz. mascarpone cheese
2 handfuls of freshly grated Parmesan cheese (or more-- to taste)

Directions
1.  Bring a large pot of salted water to boil, add the pasta, and cook according to the package instructions.
2.  Meanwhile, get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic, and nutmeg.  When the butter melts, add the spinach.  After 5 minutes, it will have wilted down and will be nice and dark.  A lot of the liquid will have cooked away at this point.  Season with salt and pepper t taste, then add the cream, mascarpone, and a little ladle of cooking water from the pasta.  Let this come to a simmer and then season again.

3.  Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce.  Add 2 handfuls of Parmesan cheese and toss everything together.  Loosen to a nice, silky consistency with some of the reserved cooking water so it doesn't become too dry.  Check once more for seasoning and serve right away.

"Rustic Charm" Spanish Roast Chicken - Recipe in This Post (To Come)

"Summer Lovin'" Strawberry Tiramisu - Recipe in This Post

Regular readers of my blog/followers of my Facebook or Instagram feed have likely figured out my not-so-secret secret: I'm very much into strawberries.  They are such a lovely summer fruit and yet easy to work with in baking (as opposed to, for example, watermelon, another summer love of mine that is somewhat more difficult to incorporate into delicious goodies-- although perhaps that should be my next challenge... ).   This strawberry tiramisu was a very popular, refreshing ending to the Sunday Supper summer run.

[Recipe] "Summer's Bounty" Parmesan-Crusted Summer Squash

I like vegetables.  I don't eat them all that regularly, likely due in part to my work schedule and due in other part to the difficulty of getting a lot of beautiful fresh produce in New York City.  There are farmer's markets, to be sure, but it just isn't that easy or cheap on a regular basis.  In the summer, though, it becomes slightly easier, as farmers' markets pop up all over the city and sometimes just a few blocks from my office.  I've learned to ignore stares as I take advantage of my lunch break to pick up ears of summer corn around the corner.  You've gotta do what you've gotta do.

"Summer's Bounty" Parmesan-Crusted Summer Squash
a recipe inspired by Jean-Georges Vongerichten
Buy the full recipebook here on Amazon!

As you'll see with this very easy recipe, sometimes less is more.  And the humblest ingredients can still yield Michelin-star results.  Who needs foam when you have parmigiano?

Ingredients
4 small yellow summer squash, trimmed and cut at a slight angle into 1-inch pieces
* Note:  If you can't get any yellow summer squash, green summer squash will work just as well.  I like to use both for color.
2 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more as needed
lemon wedges (optional)
fleur de sel or other coarse sea salt (optional)
freshly ground black pepper (optional)

Directions
1.  Preheat the oven to 375 degrees Fahrenheit.  Set a wire rack on a rimmed baking sheet.
* Note:  If you don't have a wire rack, the rimmed baking sheet by itself, covered with aluminum foil, will work.  However, as Jean-Georges says in his cookbook, by cooking the squash on a rack, it ensures that it won't wind up watery and soft.  Instead, the water is released and the squash will have a fluffy texture.

2.  In a large bowl, gently toss the squash, oil, and salt until the squash is evenly coated.  Arrange the squash in a single layer on the rack, spacing the pieces at least 1/2 an inch apart.  Sprinkle the cheese evenly over the squash.  Each piece should have a generous coating.
3.  Roast until the cheese is golden brown and the edges of the squash are dark brown, about 11-12 minutes.  Remove from the oven and let the squash cool on the rack for 10 minutes.

4.  Use a metal spatula to transfer the squash to a serving dish.  You should flip the spatula over so the bottom is facing up, then push the edge of the spatula against the squash, the way you would scrape paint off a wall.  Positioning the spatula this way creates an angle that helps lift the squash off the rack.
5.  Optional Steps: I skipped these last steps, which appear in Jean-Georges' recipe, because I thought the squash was already seasoned beautifully.  But you can also squeeze lemon juice over the top of the squash, then drizzle with a little extra-virgin olive oil.  Season with fleur de sel and pepper and serve immediately.

[Recipe] "Once Upon a Dream" Cheddar Apple Muffins with Maple Candied Bacon Topping

I don't usually dream.

Or maybe I do, but I seldom remember my dreams.  The ones I do remember are often hyper-realistic, with only a very slight element of fantasy in them to remind me that no, So-And-So wasn't actually a jerk to me (or no more than usual), and I shouldn't not be on speaking terms with them.  Or else they're super-fantastical and all in animation, like the time I had an entire dream starring the cast of Disney's Aladdin on skateboards.

But last night I slept early, and this morning I awoke early, rousing from a dream of bacon, cheddar, and apples.  Some might have rolled over and gone back to sleep, hoping for more dreams.  But I decided to get up instead and see about making those dreams come true, humming the theme from Sleeping Beauty all the while:

Soundtrack - Once Upon a Dream
I know you
I walked with you once upon a dream
I know you
The gleam in your eyes is so familiar a gleam
And I know it's true
That visions are seldom all they seem
But if I know you
I know what you'll do
You'll love me at once, the way you did once upon a dream

How about you, dear reader?  What's the most fantastic dream you've ever had?

"Once Upon a Dream" Cheddar Apple Muffins with Maple Candied Bacon Topping
an original recipe by tammiest (the Passionfruit Fashionista)
with inspiration from Wanna Come With? and The Clever Carrot
Makes 12-14 muffins

Muffin Base - Ingredients
1 large egg
1-1/4 cups milk
4 oz. lunchbox-sized applesauce
1 apple, small diced
2-1/2 cups all-purpose flour
1/4 brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup grated cheddar cheese

Candied Bacon - Ingredients
4-6 slices bacon
1 tablespoon pure maple syrup
1/8 cup brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Candied Bacon - Instructions
1.  Preheat your oven to 350 degrees Fahrenheit.
2.  Wrap a rimmed baking sheet with at least two layers of aluminum foil and top with a wire rack (if you have one).
3.  In a medium bowl, add the maple syrup, brown sugar, Dijon mustard, salt, and cayenne pepper.  Mix well.

4.  Add the bacon to the bowl and toss gently with your hands.  Make sure that all of the slices are evenly coated.
5.  Place the bacon in a single layer onto the wire rack or directly onto the pan (if you don't have a wire rack).
6.  Bake in the center of the oven for 15 minutes.
* Note:  In my vision, the bacon will finish its crisp with the muffins.  If you want to have true candied bacon, bake for 20-25 minutes, checking to make sure the bacon looks slightly dark and crispy.
7.  Remove from the oven and cool for 5 minutes on the rack or on paper towels.  Then, using a knife, shred/dice/crumble the bacon into small pieces suitable for topping.

Muffin - Instructions
8.  While the bacon is in the oven, you can start on the muffin base, but remember to preheat your oven to 400 degrees Fahrenheit before baking the muffins.  Either lightly grease your muffin tin or line with paper liners.

9.  In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, and grated cheddar cheese.  Whisk together well.

10.  In another bowl or a large measuring cup, lightly beat together the egg, milk, and applesauce.
11.  Pour the wet ingredients over the dry and gently stir until just blended.  Mix in the apple dices, but try not to overmix.

12.  Fill the muffin cups and bake for 6 minutes.  Remove from oven and top with a small amount of crumbled candied bacon.  Bake for another 7-1/2 minutes.