Who remembers the coffee cake mix that came with its own pan? I remember begging my Mother to buy it for weekend breakfast. There was something fascinating about pan inside the box to me. Well, Caramel Pecan Streusel Coffee Cake ain’t that cake…….it’s a million times better!
Having a serious sweet tooth that rears it’s ugly head, ocassionally…….ok, well, daily, but sometimes it’s more intense than others. Recently it’s been awful! Maybe it’s the cold weather, and wanting to have the warmth of the oven, or maybe…..I just have a sweet tooth and want to eat everything sweet.Continue reading “Caramel Pecan Streusel Coffee Cake”
In the realm of summer grilling, nothing beats a bratwurst. Except maybe Brussels Brats with Honey Mustard Sauce.
Packed with flavor, hot and juicy off the grill with a twist of a topping and honey mustard sauce.
Last weekend was Memorial Day and a lot of grilling went on. I can’t leave well enough alone with traditional things, I have to mess with them……I know it’s a curse!
I have a minor obsession with brussels sprouts. Well, if they are cooked in bacon. Once again the praises of bacon are endless and they bring glory to the ho-hum brat.
Let’s have a brat lesson……According to Wikipedia…….Bratwurst, often shortened to “brat”, are a common type of sausage in the United States, especially in the state of Wisconsin. Germany ancestry. It is a common sight at summer cookouts, alongside the more famous hot dog.
Wisconsin is also the origin of the “beer brat”, a regional and my favorite, where the bratwurst are simmered in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal. Bratwurst has also become popular as a mainstay of sports stadiums, especially baseball parks, after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1954. The brats, which sold for 35 cents then, were grilled and placed into a container of a special tomato sauce before being served. ( I may have to check out said tomato sauce)
Every year, during the Memorial Day weekend, the city of Madison, Wisconsin hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival.”
I boil my brats in beer, onions, and throw in a few peppercorns. Boiling them first makes them much easier to grill……less chance of burning them. Plus, it add a little flavor and gets rid of a bit of the fat. Let’s be clear….. brats are not a healthy fat free food, but they taste damn good!
Ketchup, mustard, onions, sauerkraut and relish = traditional. Brussels Sprouts, bacon, pecans, and cranberries = untraditionally super yummy!!!
Brussels Sprouts, sliced thin, I like my mandolin for this……watch your fingers…..and sautéed in bacon fat. Add pecans and cranberries for a few seconds and you have yourself a delicious topping for a brat.
Top that topping with honey mustard sauce, and crispy bacon…….Brussels Brats with Honey Mustard Sauce.
When I made these the first time, I had two fails. First go-round I tried it with a hamburger….not so much in the taste department. Plus the pictures……..definitely not!!
Second go-round….swap beef for a brat and the pictures are…..well I don’t want to brag, but they are pretty awesome.
The brussels sprouts remind me of sauerkraut, in a far fetched way, but they are both cabbage, and I have a vivid imagination.
I wasn’t too sure about the whole idea of pickles with the topping for the brat, but they are the perfect side piece. Bite of brat, a bite of pickle. Make sure it’s a dill pickle……
Mustard is a must with a brat, but with the brussels sprouts, and bacon, honey mustard sauce…..oh yeah!!
Shake up your next cookout with Brussels Brats with Honey Mustard Sauce and you will own the cookout!!!
½ pound sliced bacon, cooked crisp and chopped, reserving 3 tablespoons of bacon fat
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
½ packed cup light brown sugar
3 tablespoons Kentucky bourbon
4 large eggs
1 teaspoon salt
¼ cup unsweetened cocoa powder
1½ cups all-purpose flour
Caramel or chocolate sauce if desired for topping
Preheat the oven to 350°. Line a 13 X 9 inch baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with non-stick cooking spray.
Place both chocolates with the butter in a large microwave proof glass bowl. Microwave for 1 minute at a time stirring between until melted.
Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
Pour batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for 30-35 minutes, or until the brownies are set around the edges but slightly wobbly in the center. Transfer to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares to serve. Top brownies with caramel or chocolate sauce if desired.