Recipe: Heather Christo
For a second there, we were worried Burger King’s purchase of Canadian coffee chain Tim Hortons would give birth to all sorts of insane savory sweet bmash-ups, but it turns out the TH is capable of creating such monstrosities on its own, thank you very much.
Now available exclusively at the 2014 New York State Fair, the Buffalo Crunch Doughnut is a yeast-based pull-apart donut drowned in hot buffalo sauce and crushed tortilla chips. There’s also a “mild” version with ranch for spice-shy Frankendonut lovers. Each goes for about $2 each, reports First We Feast.
All you really need now is a box of Chicken Fries for dipping and you’ll be golden.
There’s not much you can add to bacon to improve on it. That being said, the idea of glazing it with the sweet creamy filling of an Oreo cookie might just be the thing to knock it out of the
Through trial and error, Nick of Dude Foods found a way to bring his vision to life. First, he grabbed a bag of Oreos and separated the fillings into a bowl. He then melted the creme in a microwave and glazed each strip on both sides with a pastry brush until the bacon was nice and coated. The bacon was then placed in the oven for about 10 minutes (time varies) on each side at 400 °F.
How much time your oreo-glazed bacon stays in the oven depends on how thick they’re cut, so you have to keep an eye on them or they’ll burn. Once they’re done, let them cool for a bit and they’ll start to shine like the sun. For garnish, just crush a cookie and sprinkle. If you’re feeling adventurous, get the full recipe over at Dude Foods.
Picthx Dude Foods
This novel take on palmiers, think puff pastry sliced and rolled in sugar, is a delightful way to infuse the spicy kick of Sriracha in a traditional sweet. The recipe calls for Sriracha blended with cream cheese, onions and parmesan, creating the perfect savory treat to snack on. For an extra kick, we recommend sprinkling in chopped jalapeños. Enjoy!
- 1/2 cup whipped cream cheese spread, at room temperature
- 4 teaspoons sriracha
- 1/3 cup minced green onions
- 3/4 cup grated Parmesan cheese
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
How to Make It
- Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Stir the cream cheese, sriracha, onions and cheese in a medium bowl.
- Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry lightly to remove the fold marks. Spread the cream cheese mixture on the pastry to within 1/2 inch of the edge. Starting at both short sides, roll the pastry toward the center, leaving a 1/4 inch space in the center. Fold one side over another, making a layered roll. Cut the roll into 20 (1/2-inch slices). Place the slices, cut-side down, on the baking sheets.
- Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes
November officially marks the return of the Thanksgiving Croissant at Momofuku Milk Bar. Think buttery flaky French pastry meets a traditional American Thanksgiving dinner. The croissant is made with celery salt to give it that savory stuffing flavor but it’s what’s inside the pastry where things get even more delicious. Wrapped up in this genius creation lies a surprise of traditional Thanksgiving fixin’s including turkey meat layered with sweet cranberry sauce and creamy gravy. *drool*
This portable holiday dinner is available for $4.50 through the month of November at Momofuku Milk Bar. To get that authentic “I’m so full I can’t even button my pants” Thanksgiving feeling we recommend you stuff your face with at least 4 of these seasonal treats.
H/T + PicThx Eater
I often lament, much to the impatience of those around me, how it’s unfortunate that they don’t carry ketchup chips in the US. As a uniquely Canadian item, you either have to ship it across the border or have visiting relatives and friends fill their luggage with the stuff. Still, I’m craving that salty, savory taste all the damn time.
For those missing the addicting flavor of ketchup-infused grub, this recipe for Heinz Ketchup Cake should hold you over. Think pumpkin spice cake — thanks to the cinnamon and nutmeg — with an extra oomph from the ketchup’s tangy sweetness. If your taste buds are still wary, know that the texture is absolute heaven (thanks to the butter) and that the savory cake pairs gloriously with the cream cheese frosting.
Now, follow this up with some SpaghettiO Cupcakes while you’re at it.
It’s that time of the year where pumpkins are literally everywhere you turn. Whether as a latte, in a soup or picked in a patch the Fall season’s iconic fruit is smothering us with it’s presence. Delectable in both sweet and savory recipes the pumpkin continues to annoy us with it’s ability to be amazing in everything. Hmph. Here’s some of the internet’s most nom-worthy ways to whip up that carve-able bastard.
Pumpkin Cream Cheese Truffles
Recipe: Gimme Some Oven
Recipe: Hungry Couple NYC
Pumpkin Crunch Cake
Recipe: Ask Chef Dennis
Pumpkin and Black Bean Burritos
Recipe: Closet Cooking
Creamy Pumpkin Pie Bars
Recipe: Joy The Baker
Savory Pumpkin Hummus
Recipe: Spoon Fork Bacon
Pumpkin Bourbon Milkshake
Pumpkin Mac & Cheese
Recipe: Oh My Veggies
Pumpkin Custard Pie
Recipe: Lol Foodie
Recipe: The Pioneer Woman
Pumpkin Cinnamon Overnight Pull-Apart French Toast
Recipe: Averie Cooks