Nutty Pig Omelet

Just now, I was inspired by an awesome and easy recipe I saw on The Kitchn (a great blog that can be found on my list to the right). They found a vintage book on canapes and photographed some of the pages. Here's the original canape recipe, paraphrased (cuz 40 words is too much to type):

Baconnette Canape
-Bacon
-Peanut butter

Spread slices of uncooked bacon with PB. Roll together, poke through with a toothpick, and cook under a flame until the bacon is done. Serve by inserting toothpicks into an apple.

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So here's me: "Peanut butter and bacon? Bacon, with peanut butter. ... YES."

My first idea for combining these is to use the dastardly duo as an omelet filling. Though I haven't tried this out yet, I'm thinking I'd fry up the bacon first, then crumble into a bowl with PB and a little milk to help smooth it out. Cook up the omelet as usual (I have no tips for you here...through my many attempts to make omelets, I inevitably end up with scrambled eggs). I'd suggest serving with a dusting of powdered sugar. Mmm. And of course, this dish must be called the Nutty Pig Omelet. You are hereby forbidden to serve it without calling it by its proper name.

On the flip side of the day, you could also use the filling as an ice cream topper...that would be so good...or if you are lucky enough to own an ice cream maker (I will get one someday!), you could TOTALLY ribbon the filling into vanilla ice cream. Can you imagine? Vanilla ice cream with peanut butter bacon ripple. Sign me up! By the way, if you attempt this, the rough steps are to first make the vanilla ice cream in the maker--meanwhile, put a large metal bowl and spoon in the freezer--when the ice cream hits the proper soft stage, pour it into the bowl and spread it out up the sides. Drizzle the filling all over, then fold the sides in over the top. Mix gently, because the more you do, the less the ripple will show. Then plunk it in a freezer container and freeze for at least 24 hours. You should totally call this Nutty Pig ice cream. And serve with more crumbled bacon and chopped peanuts.

YESSSS. Thanks to The Kitchn and that rad vintage book for the inspiration!

Easy Scout Donuts!

Joe showed me this recipe last night...all I have to say is, thank god for boyscouts. This is one of many delicious treats Joe learned to make while on the trail with the scouts...if you have young sons, you should coerce them into joining the scouts just so they learn how to cook. If it is easy enough to make while camping...you can probably pull it off at home with a minimum of effort.


Easy Scout Donuts:
1 can of refrigerated buttermilk biscuit dough
Enough oil to fill a small saucepan
Powdered sugar

1. Shape the donut. Crack open the tube of dough, remove one biscuit, and poke a hole in the middle. Squish the dough into a shape befitting a proper donut.

2. Fry the donut. After heating the pot of oil on the stove, drop in the dough. Make sure that it doesn't stick to the sides or bottom of the pot. After a minute, flip over the donut with tongs. The donut should be a nice golden brown on both sides before you take it out of the oil...generally about 2 minutes or so. It's a pretty quick process.

3. Season the donut. Put powdered sugar in a bowl with a lid, add the hot donut, and shake to coat. You could also create a glaze by boiling sugar water until it's thick...or you could coat with regular sugar...cinnamon sugar...maple syrup...just think of the possibilities!

Nom.