Bacon, Waffles, Ice Cream and Caramel Sauce!
If you haven’t tried my Bacon Waffles or read the “Ice Cream/Waffle Bacon/Waffle” story read how this all started with my Bacon Belgian Waffle post.
Our son Paul and his wife, Brooke are opening a brewery in Roundtop, Texas sometime in the Spring 2020 and I’ve been experimenting with different things he might want to try for the Brewery and came up with this idea for a dessert. This would definitely be a shared dessert although when I made it for the blog I gave it to my husband and told him that he didn’t have to eat it all, just give it a taste. Well, he cleaned his plate.
Thanks to the Beeroness for this recipe.
What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.
Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.
EASY RECIPES FOR YOU TO TRY WHILE YOU ARE HOME SAFE!
What’s a person to do these days? COOK? – YES
We can’t go to the movies, can’t go to the beach, can’t get together with friends, can’t play bunco, or go out to eat etc., etc., etc. I don’t like being told what I can’t do BUT it is helping us all to stay healthy and safe and will hopefully we’ll get through this sooner than later.
When I have spare time, and that’s all I have these days, I cook. I’d rather be in the kitchen cooking that just about anything else I do.
Most of my recipes aren’t easy; not hard either. Or, at least I don’t think they’re hard. I’ve never met a recipe that I didn’t want to try. Well, maybe, I’ve never made a real petit four with the marzipan and the cute toppings. Maybe I will put that on my list of things to make while held up in my house. But, then whose going to eat those cute little things; I sure don’t want to be the one tempted. Those may have to wait until we are all back doing our normal things.
Full of wine and food but enough room for this dessert.
This is the last (thank goodness, I’m sure you are saying to yourself) of our recipes from our feast over Thanksgiving weekend.
For our Hawaiian feast my part was to make the Hawaiian Coconut Shrimp with Orange Lime Dipping Sauce and I also helped with the Corn and Crab Bisque. The dessert recipe was orphaned so I decided to take that on too.
We had so much to eat and drink that night but believe me most of us cleaned our plates of this dessert. Always wanting to prepare as much as possible early, I made these pineapple upside down cakes in individual ramekins and frozen them about 5 days before our dinner. I was not sure if I would be able to turn them out onto the dish and have the gooey caramel sauce release from the dish. BUT, after rewarming in a low oven for about 30 minutes, they flipped out beautifully. The ice cream was made the day before and at the last minute I decided to make them a little more drunkened and I made the rum glaze that goes with a rum cake recipe I have been doing for years. — WINNER.