Bacon Jam: The Best Christmas Gift Ever

Bacon Jam 1I feel like I should start this post with an apology.

After all of the Thanksgiving festivities I should be posting something healthy – like a lentil soup or something. The last thing you probably want to be tempted with after Thanksgiving is this Bacon Jam..but I just couldn’t help myself.

You see, as a food blogger, I spend lots of time scouring the internets looking at all of the wonderful things other awesome food bloggers are posting about. And every once and a while I run across something that I simply can’t stop obsessing about. The last time it was homemade butter mints. This time it was bacon jam.

The first time I saw it I didn’t really dwell on it. I just thought “hmm…weird” and kept on moving. But then it just kind stuck in my brain. What on earth would bacon jam taste like? How would it work? And then I kept going back and staring the ingredients…

-bacon (obvi)

– coffee

-brown sugar

– garlic

– caramelized onions

….hoo boy. Those are some of my favorite things. And they get all cooked together till they get all jammy and stuff. Then spread on a fresh baguette? Who can blame me for obsessing a little.

So I started rationalizing. After all, this really would make the perfect Christmas gift! And it would be massively irresponsible of me to give said Christmas gift without testing it first to see if it was actually good….right? RIGHT??

Bacon Jame 2

So I threw caution to the wind, embraced the impending threat of thunder thighs, and spent yesterday afternoon standing over my dutch oven watching bacon, onions, coffee, and brown sugar caramelize into rich, jammy goodness.

And….wow…just wow.

I spread it on the aforementioned baguette and proceeded to have my mind blown.

It. was. amazing.

Bacon Jam 3

This bacon jam could be the answer to everything. Troubles at work? Bacon jam. Final exams? Bacon jam. Spouse that continues to leave his socks right NEXT to the hamper??? (ahem..) Yep. Bacon jam.

It is THE perfect gift to give to someone special in your life. Unless they are a vegan. Or are on any type of diet that isn’t Atkins.

I should warn you…..

“With great power comes great responsibility”. This jar of bacon jam should not be opened unless you are being supervised by friends. Because you will eat the whole jar. By yourself. Please consume bacon jam responsibly.

Bacon Jam 4

Bacon Jam

adapted from Martha Stewart

1 lb. bacon

2 onions, thinly sliced

4 Tbs. garlic

1/3 cup apple cider vinegar

1/3 cup brown sugar

1/2 cups very strong coffee

1/4 cup maple syrup

1 tsp. black pepper

1. Cut the bacon into 1 inch pieces. Add to a dutch oven over medium high heat and cook until the bacon pieces are browned. Remove the bacon and set aside on a paper towel lined plate. Drain all but 1 Tbsp. of the bacon grease and discard. (I always save some in the refrigerator for cooking with. That stuff is like gold!)

2. Add the onions and garlic to the 1 Tbsp. of bacon grease left in the dutch oven and turn the heat dow to medium. Cook until the onions are tender.

3. Add the coffee, apple cider vinegar, brown sugar, maple syrup, and black pepper to the onions and garlic. Bring the heat back up to medium high and bring the mixture to a boil. Let it boil for about two minutes and then turn the heat down to medium low. Add your bacon back to the pot.

4. Let the whole mixture simmer gently until the liquids are syrup and the onions are nice and carmelized. It should be very thick. If it looks like it’s starting to burn you can add in some water to keep it going.

5. When it looks about done, remove from heat and let it cool a tiny bit. When it’s just warm, place the mixture in the bowl of a food processor and pulse a couple times until the bacon is VERY finely chopped. (Some recipes called for pulsing it it resembled more of a ‘spread’ but I like having it more rustic with nice chunks of bacon).

6. Spread on a baguette and try not to eat the whole batch…..



Peanut Butter Nutella Cookies

Nutella makes me think of college.

Sometimes I wish I could go back to that college life…playing Texas Hold ‘Em until 4 in the morning at the local coffee shop, spending entire Saturdays in my pajamas having a Grey’s Anatomy marathon with my girls, the countless hours of practicing for juries, recitals, and concerts (which I totally didn’t think I would actually miss until I stopped doing it), and nutella.

Nutella spread on Nilla wafers…that was my jam.

I kept a box stashed in my desk and would binge on them when stressing about an upcoming recital or crying about the latest boy drama (oh did I love the drama….not proud).

And while I actually rarely indulge in the stuff now, every time I do I think of college and get a little nostalgic.

These cookies may just be my new favorite thing..

If they were a just a plain old peanut butter cookie, it would be a really good one. But then you have the nutella swirled throughout and it becomes nothing short of spectacular.

I usually don’t over-indulge in cookies…which may surprise some of you. But usually I can stop after one or two. Not with these ones…I’m addicted.

This is why I shouldn’t be allowed to bake things like this unless I have a horde of people that will eat them for me.

Peanut Butter & Nutella Swirl Cookies

From Sweetest Kitchen

1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used smooth, but if you want to go the crunchy route it would probably work too!)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
Approx. 1/4 cup Nutella

1. Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a stand mixer, combine butter, peanut butter, sugars, egg, and vanilla. Mix to combine.

3. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.



Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Okay friends, I’m in need of some help.

Steve and I are hosting Thanksgiving at our new house this year, which is super exciting. To get ready, I’ve been test driving all sorts of recipes which is beginning to result in a food overload here at the Resig household.

So, I need you to come here and help me get rid of it all so I can keep making stuff. I’m not kidding….at this rate I’ll be right back in my maternity pants. And as much as I looooooved them (seriously…they are the most comfortable thing in the world), I’m not looking to go back them anytime soon.

I came across this pumpkin pie recipe and I thought I would give it a whirl – and all in all I was pretty happy with it. I tend to be pretty attached to the traditional options so I haven’t yet decided if this will make an appearance on the big day, but it was definitely a fun spin on one of my favorites!

Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Make the Gingersnap Crust: 

3/4 cup finely crushed gingersnaps (about 12 cookies)

1/2 cup finely crushed graham crackers (7 squares)

2 tablespoons sugar

1/4 cup butter, melted

Preheat oven to 375 degrees F. In a large bowl combine gingersnaps, graham crackers, and sugar. Stir in butter. Spread evenly on bottom and up side of a 9-inch pie plate. Bake for 4 minutes. Cool on a wire rack. Makes 1 piecrust.

Make the Filling
1 15 ounce can pumpkin

1/3 cup sugar

1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup

1. In bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.

2. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges.

While the filling is baking…..make the meringue

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup packed brown sugar

1.In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

2. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.