Caramel Pecan Streusel Coffee Cake

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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!

Caramel Pecan Streusel Coffee Cake

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”


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Brussels Brats with Honey Mustard Sauce

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In the realm of summer grilling, nothing beats a bratwurst. Except maybe Brussels Brats with Honey Mustard Sauce.

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!

Brussels Brats with Honey Mustard Sauce

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.

Brussels Brats with Honey Mustard Sauce

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.”

Brussels Brats with Honey Mustard Sauce

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.

Brussels Brats with Honey Mustard Sauce

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.

Brussels Brats with Honey Mustard Sauce

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!!

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Shake up your next cookout with Brussels Brats with Honey Mustard Sauce and you will own the cookout!!!

Brussels Brats with Honey Mustard Sauce
Author: 
Serves: 4
 
Ingredients
  • ½ lb. bacon
  • ⅓ lb. Brussels sprouts, thinly sliced
  • ¼ c. pecans, roughly chopped
  • ¼ cup dried cranberries
  • kosher salt
  • Freshly ground black pepper
  • 4 brats
  • 4 hot dog or hoagie buns
  • Honey Mustard Sauce (see recipe below)
Instructions
  1. Cook the bacon until it's crispy. Set aside.
  2. Sauté Brussels sprouts about 1 tablespoon bacon fat until they are just wilted.
  3. Add the pecans and cranberries. Stir for about a minute, then remove from heat and set aside.
  4. Boil brats in beer and grill or sauté in skillet until well browned.
  5. Place the brat in a hot dog or hoagie bun, top with brussels sprout mixture, honey mustard sauce and bacon. Serve with dill pickles.

Honey Mustard Sauce
Author: 
 
Ingredients
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup honey
  • 2 tablespoons mustard
  • 2 tablespoons Dijon mustard
Instructions
  1. Mix all ingredient until well blended. Refrigerate.

 

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BB Pecan Brownies

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The first Saturday in May is Derby Day! OMG that’s this coming Saturday………What better than Bacon Bourbon Pecan Brownies…….. BB Pecan Brownies to celebrate the winner.

BB Pecan Brownies
The Kentucky Derby is a long standing tradition of roses, mint juleps, and hats. It’s also the first leg of the Triple Crown of horse racing.

BB Pecan Brownies


So what about a dessert of the day. BB Pecan Brownies would be the perfect finish .

Super chocolatey, with a hint of bourbon…….Kentucky bourbon of course, these brownies are rich and decadent.

BB Pecan Brownies

Topped with pecans, and crispy bacon…….well what can you say about bacon…….it makes everything better.

I topped a few of them with caramel sauce……just in case they were not decadent enough. You can use chocolate or just have them plain…….psst……..use the caramel…..wink, wink!

BB Pecan Brownies

These brownies are the perfect finish line for your derby day party!!!

BB Pecan Brownies
 
Ingredients
  • ½ cup pecans, toasted & chopped
  • 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
Instructions
  1. 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.
  2. Place both chocolates with the butter in a large microwave proof glass bowl. Microwave for 1 minute at a time stirring between until melted.
  3. 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.
  4. 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.

 

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