I bet you can’t eat just one! Never eat deep-fried jalapeño popper again!

Using breadcrumbs is totally optional. I’ve made them without and they were still delicious! The panko breadcrumbs just add a nice little crunch!

You’re welcome and I’m sorry all at the same time. These spicy bacon wrapped bites of perfection will put a serious wrench in your dieting plans! If you’re walking down the aisle this summer and are trying to fit into a wedding dress (like THIS girl) then close your laptop darling and read this post after the big day! I’m slightly kidding but for real, this recipe is très indulgent and a little  bit of a treat.

TIP! Buy yourself some inexpensive kitchen gloves and wear them when working with the jalapeños. After several times of learning the hard way; I always wear gloves!

Bacon Wrapped Jalapeño Poppers will be the star of your party! Don’t forget to slice the piece of bacon in half before wrapping it around the jalapeño!

These Bacon Wrapped Jalapeño Poppers are pretty much EVERYTHING you guys! I kid you not.

The individual ingredients each bring something different to the table. Jalapeño lends spice, bacon brings the savory component and both ingredients are cradled by the mellowness of cream cheese. The trifecta! It just works beautifully.

First things first, consider wearing kitchen gloves when slicing and de-seeding the jalapeños. I’ve made these a few times without gloves and every time I was cursing myself well into the night. Why did I do this to myself?! Never again! It’s worth the few dollars to purchase gloves and skip the burning hands chapter of the evening.

I like to dip these Bacon Wrapped Jalapeño Poppers in classic Ranch or sprinkle with a few dashes of Valentina’s hot sauce.

This recipe can be made the day before, packed in an airtight container and stored in the fridge. It’s great to be able to make this ahead of time and have one less one less thing you’ll be rushing to do. I’m always looking for ways to make my life easier and simplify so I’m not stressed about having people over. Count this as one for the books!

Enjoy xx

Bacon Wrapped Jalapeño Poppers

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

This spicy, savory and creamy recipe is the definition of a crowd pleaser! Bacon Wrapped Jalapeño Poppers are a great option when entertaining for a large group. Cocktail party, game day, girls night; You name it! This will be always be a hit and don't even think about leftovers!

Author: Peony

Recipe type: Appetizer

Serves: 24

Ingredients

• 12 Jalapeños, cut in half and seeded
• 12 pieces bacon, cut in half (I use applewood smoked bacon)
• 8 oz cream cheese, softened at room temperature
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• 2 splashes Lea & Perrins Worcestershire sauce
• ½ cup Queso de Oaxaca or Monterrey Jack cheese
• ¼ panko breadcrumbs
• 24 toothpicks to secure bacon in the oven
• ranch for dipping (optional)

Instructions

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup. Place a baking rack on top of the baking sheet. Set aside.
2. Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
3. Beat the cream cheese, garlic, Worchestershire sauce, smoked paprika and Oaxaca or Monterrey Jack cheese together until smooth. I prefer to use a standing mixer or hand mixer but you can certainly do this by hand. Season to taste with a bit of salt.
4. Fill jalapeño halves equally with cream cheese mixture.
5. Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
6. Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
7. Serve immediately!

Notes

Jalapeño Poppers can be made 1 day ahead and kept in an airtight container.
You can also use mini sweet peppers if you want a less spicy option.

3.3.3077

The post Bacon Wrapped Jalapeño Poppers appeared first on The Peony Life.

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!

When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.

CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST

Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!

Delicious honey from the mountains of Albania

MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!

APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

 

Print

Prep time

40 mins

Cook time

3 hours

Total time

3 hours 40 mins

 

Make ahead tip! The cupcakes can be refrigerated or 2 days.

Author: Joanne Chang foodandwine.com

Recipe type: Dessert

Serves: 12 cupcakes

Ingredients

• FROSTING
• One 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest, plus more for garnish
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• CUPCAKES
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup honey
• ½ cup fresh ricotta cheese
• ½ cup vegetable oil
• 2 tablespoons finely grated lemon zest
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• ¾ cup creme fraiche

Instructions

1. Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
2. Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
3. Beat in the honey, vanilla and salt.
4. Cover and refrigerate until firm and spreadable, about 3 hours.
5. Meanwhile lets make the cupcakes..
6. Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
7. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
8. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla
9. Whisk in the eggs and yolk
10. Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
11. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
13. transfer the cupcakes to a wire rack and let cool completely.
14. Frost the cupcakes and garnish with lemon zest.

Notes

Make ahead tip! The cupcakes can be refrigerated or 2 days.

3.2.1311

The post Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting appeared first on The Peony Life.