Bacon Cheddar 7-Up Biscuits

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Biscuits. Bacon. Cheddar.

Biscuits + Bacon + Cheddar = ??

Bacon Cheddar 7-Up Biscuits | Sempre Dolce

The answer is one awesome biscuit.

Or 12.

Bacon Cheddar 7-Up Biscuits | Sempre Dolce

Have you tried 7-up biscuits before? So southern, I know. But in all seriousness, if you haven’t tried them, you totally should! They are very easy to make – it doesn’t get much simpler than Bisquick + 5 ingredients – and only too delicious. They have become a family favorite over the past few years and are best enjoyed fresh out of the oven with a bowl of soup; comfort food at its best.

Bacon Cheddar 7-Up Biscuits | Sempre Dolce Bacon Cheddar 7-Up Biscuits | Sempre Dolce

There are already hundreds of 7-up biscuit recipes available (just google 7-up biscuits), so instead of adding another to the mix, I decided to give you a beefed (or should I say baconed?) up version. What I did was simply used my favorite 7-Up biscuit recipe and added crispy bits of bacon along with some shredded sharp cheddar cheese. Now, if you were so inclined, I can only imagine how delectable these would be with some caramelized onions – yummm.   Oh! Oh! And maybe, just maybe, sandwich an egg and some cheese (maybe some spinach or arugula too) in between for a killer breakfast sandwich. Ah, the possibilities – I love possibilities.

Bacon Cheddar 7-Up Biscuits | Sempre Dolce

These can be made for any occasion and meal you desire: breakfast, dinner, as a side for soup, chicken pot pie; holiday meals (hello? Thanksgiving!), you name it. Or, you could do what I contemplated doing the other day, which would be to um, just make them,  ahem, as a snack… (hey, I had leftover ingredients, ok?)

Bacon Cheddar 7-Up Biscuits | Sempre Dolce

Any which way, you can’t go wrong with these biscuits. I mean, can you ever go wrong with bacon??  Not to mention bacon stuffed inside a fluffy, buttery biscuit along with cheddar cheese. Come on, you can’t. You just can’t.

Bacon Cheddar 7-Up Biscuits | Sempre Dolce

The Lowdown: Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.

12

Bacon Cheddar 7-Up Biscuits

Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.

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Ingredients

  • 6 slices bacon
  • 4 C. buttermilk baking mix (such as Bisquick)
  • 2 tbsp. granulated sugar
  • 1/8 tsp. baking powder
  • 1 C. sour cream
  • 1 (7 oz) can lemon-lime soda (I usually use 7-Up)
  • 1 (heaping) C. sharp cheddar cheese, shredded
  • 1/4 C. (1/2 stick) unsalted butter

Instructions

  1. Preheat oven to 375° F. and line a rimmed baking sheet with foil.
  2. Place bacon (spacing about an inch or more apart) on baking baking sheet and bake for 13-15 minutes, or until crispy.
  3. Remove from oven and set aside to cool, reserving 1 tsp. of the bacon grease (this is optional - see directions further down).
  4. Take another (rimmed) baking sheet and lightly spray with cooking spray.
  5. In a large mixing bowl, whisk together the baking mix, sugar, and baking powder.
  6. Add sour cream and stir to combine.
  7. Add lemon-lime soda, a little at a time, until it forms a shaggy dough - most likely you won’t use the whole can of soda.
  8. Dice bacon and add to the dough along with the shredded cheese. Fold to combine.
  9. Turn onto a surface sprinkled with some of the baking mix (or flour) and gently pat dough into a ½ in. thick round (see note below!). The dough will be fairly wet, so what I do is sprinkle some baking mix onto the dough before I pat it out.
  10. Using a 3 in. round cookie/biscuit cutter (or a glass dipped in flour), cut out biscuits, placing on greased baking sheet. Place biscuits sides touching for soft biscuits, or about 1 in. apart for crispier edges.
  11. In a small microwave safe bowl, place butter and microwave until melted. Add in the 1 tsp. reserved bacon grease, whisking with a small whisk to combine (the bacon grease is optional - you can just do plain butter if you like :).
  12. Brush or drizzle the melted butter over the biscuit tops.
  13. Bake for 20-25 minutes, or until firm and light golden brown.
  14. Remove from oven and place pan on a cooling rack to cool.
  15. These are best eaten while still warm. :)

Notes

For really thick biscuits, pat dough into a 1 in. thick round instead of 1/2 in. thick. An IMPORTANT thing to note though, is that if you do that, the recipe will yield HALF the amount of biscuits (you would get about 6 instead of 12).

7.6.4
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https://sempre-dolce.com/bacon-cheddar-7-up-biscuits/

Recipe adapted from Deep South Dish

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Pumpkin Streusel Bread (with Maple Glaze!)

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Hello November! (Excuse me, but weren’t you just here?) Wait, where did the other ten months go?

Pumpkin Streusel Bread | Sempre Dolce

Who’s ready for Thanksgiving?

Ah, Thanksgiving – the food lover’s holiday.

Pumpkin Streusel Bread | Sempre Dolce

Today, we’re going to talk pumpkin bread. And we’re going to talk about the best pumpkin bread evverr.

This pumpkin bread is it.

Now, I’m not going to say this is THE only pumpkin bread I’ll ever make again because I always like to try different recipes for different reasons, but to be honest, this recipe comes the closest to end-all status.

Pumpkin Streusel Bread | Sempre DolcePumpkin Streusel Bread | Sempre Dolce

Let’s discuss its qualities:

  • It’s moist.
  • It’s full o’ flavor.
  • It’s versatile (you can add nuts, you can add chocolate, you can add nuts and chocolate…).
  • It has a deliciously thick streusel topping.
  • It’s finger licking, I’ll-have-another-slice-then-another good.

It’s… perfect.

Pumpkin Streusel Bread | Sempre Dolce

And you need it in your life stat. Now. Pronto.

OK, wait. Before you head to the kitchen I want to tell you more. I mentioned its versatility, so let’s talk about this for un momento.

I was first introduced to this recipe as a plain bread; no streusel, no glaze. And it was delicious. So if streusel is not your thing, leave it off.

Glaze not appeal to you? Leave it. What’s that? You like glaze but are not crazy about the maple? Well, make a plain glaze – it’ll still be 100% delicious, I’m sure.

Think it needs some chocolate? First of all, you’ve just become my friend. Second, go for it! Maybe add some mini chips to the streusel, or add regular (or mini) chocolate chips to the batter  – semi-sweet would be scrumptious.

If you’re a fan of nuts, feel free to go that route as well – you see? This bread awaits your creativity!

Pumpkin Streusel Bread | Sempre DolcePumpkin Streusel Bread | Sempre Dolce Pumpkin Streusel Bread | Sempre Dolce

OK, now go forth and make some bread!

Pumpkin Streusel Bread | Sempre Dolce

The Lowdown: Packed with flavor, moist, and extremely addicting, this pumpkin bread topped with a thick coating of brown sugar streusel and finished with a maple glaze, is a fall recipe you won’t want to pass up!

Pumpkin Streusel Bread (with Maple Glaze!)
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Ingredients

    Streusel:
  • ¾ C. all-purpose flour
  • 1/2 C. light brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. table salt
  • 5 tbsp. unsalted butter, melted
  • Bread:
  • 1 ¾ C. all-purpose flour
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • 2 eggs
  • ¾ C. dark brown sugar, lightly packed
  • ⅓ C. granulated sugar
  • 2 tsp. navel orange zest
  • 1 tsp. lemon zest
  • ½ C. canola oil
  • 1 ¼ C. pumpkin puree
  • Glaze:
  • 3/4 C. powdered sugar
  • 2 Tbsp. maple syrup
  • 2 Tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. Ground cinnamon
  • 1 pinch ground cloves

Instructions

    For the streusel:
  1. In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Drizzle melted butter over dry ingredients and stir until thoroughly combined. The mixture should feel clumpy and not sandy, when gently squeezed between your fingertips. If mixture is still too dry, add a little more melted butter until you reach the right consistency.
  2. Set streusel aside.
  3. For the bread:
  4. Preheat oven to 325° F.
  5. Spray a 9 x 5 x 2 ½ in. loaf pan with baking spray or grease generously with butter, set aside.
  6. In a medium-sized bowl, combine first 7 ingredients, whisking to combine.
  7. In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the eggs on medium-high speed for 2 minutes, or until lightened in color.
  8. Add the brown sugar, a little at a time and beating briefly after each addition.
  9. With the mixer still running, slowly pour in granulated sugar. (Scrape down sides of bowl as needed.)
  10. Next, add orange and lemon zests and beat for 1 minute, scraping down sides of bowl as needed.
  11. Reduce mixer speed to medium-low and pour in oil in a slow and steady stream, beating for 2 minutes, or until thoroughly combined.
  12. Reduce mixer speed to low and add pumpkin puree, mixing until thoroughly combined.
  13. Add dry ingredients in two additions and mix for 10-15 seconds, until just combined.
  14. Pour batter into prepared pan. Divide streusel evenly over the top, breaking up any large clumps.
  15. Bake for 65-70 minutes (mine baked 70), or until a toothpick inserted in the center comes out clean or with very little crumbs attached.
  16. Remove from oven and place on a cooling rack to cool. Once loaf is almost cool, invert onto cooling rack or a serving plate. Turn bread over so streusel is on the top.
  17. Prepare the glaze.
  18. For the glaze:
  19. Combine all 6 ingredients into a small bowl and whisk to combine. If you feel glaze is too thick, add a little more milk until you reach your desired consistency (make sure glaze is not too thin!).
  20. Serve fresh (the best!) or store at room temperature, covered in plastic wrap, for up to 5 days.

Notes

If you wish to add in chocolate chips or nuts, do so by folding into the batter with a rubber spatula before pouring into the pan.

7.6.4
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https://sempre-dolce.com/pumpkin-streusel-bread-with-maple-glaze/

Recipe adapted from: Carole Walter’s book: Great Coffee Cakes, Sticky Buns, Muffins & More (bread), Fine Cooking (streusel), and Epicurious (glaze).

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Halloween Shortbread Cookies

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Hello! And a Happy Halloween to all ghouls, goblins, and whatnots.

Halloween Shortbread Cookies | Sempre Dolce

Can you believe how close we are to November?? Wow. Time just needs to stop. Like, right now.

I’ve mentioned before to you how much I love Halloween but dislike the gruesome side of it – which, maybe you’re thinking “what exactly do you think the point of Halloween is?” Uh, cute costumes, pumpkins, festivals and, well, all that the holiday is just without the oozing blood and extreme obsession with death and darkness. This, of course, is coming from the person who went into a Halloween store once and was totally freaked out by the room they had dedicated to the darker side of things. Hey, I can take spook but in moderation, please. And let’s keep it family friendly, k?

Halloween Shortbread Cookies | Sempre Dolce

Really though, I think I always envisioned and loved the idea of Halloween being what I read about in children’s picture books; sort of a celebration of fall with the aforementioned cute costumes, candy… and all that good stuff.

Can I hear an amen?

Halloween Shortbread Cookies | Sempre Dolce

I tell you what though, one place I’ve been to and would not want to be on Halloween is Salem, MA (totally cheesy). I visited Salem several years back with high expectations and came away sorely disappointed (I wasn’t there on Halloween and sure wouldn’t want to be either!). It was nothing but a tourist trap.

Sooo, are you a Halloween fan or do you think it’s overrated?

Halloween Shortbread Cookies | Sempre Dolce

I don’t know what your plans are and whether you’ve had everything planned for weeks, or are more like me and tend to be running around like a chicken with its head cut off (← there, my attempt at Halloween gore) trying to make sure everything’s ready in time, but regardless you need these cookies in your life asap. And, they’re good for the planned and less planned as they are so easy (I ♥ easy!) and oh-my-goodness delicious. This shortbread is a family recipe and you’ve seen no shortage of it around here and won’t anytime soon. (Of course, I must note that to have it the authentic way, you need to experience it plain with nothing inside and nothing on top – this version will be coming your way soon! – but it is also a very versatile cookie and fun to create with.)

This version I have for you today is extremely easy to make. And if you are still in need of a Halloween treat, these will come together and be ready for eating in time for your parties or after-trick-or-treating crash. We all need a little ease in our life, don’t you think? Especially during these next two months – oh, these next two months… #notready

Halloween Shortbread Cookies | Sempre Dolce

The Lowdown: Rich, buttery shortbread covered in a marshmallow buttercream and topped with chocolate Halloween designs will beat any treat on the block! 

Halloween Shortbread Cookies
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Ingredients

    Shortbread:
  • 6 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 C. (4 sticks or 1 lb) butter softened and cut into 1 tbsp. slices
  • 2-3 egg yolks (please see note below!)
  • Marshmallow Buttercream:
  • 1 ½ C. powdered sugar
  • ½ C. (1 stick) butter, softened
  • ½ C. marshmallow creme
  • ½ tsp. Vanilla extract
  • For Decorating:
  • ½ C. chocolate chips (I used semisweet)

Instructions

    For the shortbread:
  1. In a large bowl using a large spoon, mix together flour and sugar.
  2. With your hands, knead butter into flour mixture until well blended, about 5 minutes. It will be done when dough forms a moist crumb and there are no visible chunks of butter.
  3. Using your hands, mix in egg yolks. Start with two, mix and form a small ball. If the dough is too dry and falls apart add the extra yolk. Keep in mind that this is a very crumbly dough in general, but it should still hold together when you squeeze some together in your hand.
  4. Preheat oven to 350° f.
  5. Form about 7 baseball-size balls of dough.
  6. On a lightly floured surface, take one ball at a time and lightly roll to about 1/4 in. thickness with rolling pin (you can also pat it out with your hands - I used a combination of the two). Again, keep in mind that this is a crumbly dough, so as you roll you might need to do some patching.
  7. With a 3 in. round cookie cutter (mine was a little over 3 in. round), cut out cookies, re-rolling/patting dough as needed.
  8. Repeat with remaining dough balls, re-flouring surface as needed. In all, you should get 22-23 cookies total.
  9. Place rounds on a non greased cookie sheet (they can be placed fairly close together as they won't spread while baking).
  10. Bake for 13-15 minutes, or until bottoms begin to brown and cookies are firm to the touch.
  11. Remove cookies from oven and transfer pan to cooling rack for about 10 minutes.
  12. After 10 minutes, remove cookies from pan and transfer directly to cooling rack to finish cooling. Make sure cookies are completely cool before frosting
  13. For the frosting:
  14. In a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes, scrape down sides as needed.
  15. Add marshmallow creme and vanilla and beat for an additional 2 minutes, scraping down sides as needed.
  16. To decorate:
  17. Spread a thin (not too thin! I would say a little less than a tablespoon) layer of frosting evenly on each cookie. Place cookies on a surface for decorating (tray, sheet of parchment or wax paper, etc.)
  18. Once cookies have been frosted, melt chocolate chips. Place chocolate into a piping bag with small tip (or do what I did and place in a sandwich-size ziploc with a small piece snipped of the corner, and use that :). Using chocolate, decorate cookies with Halloween-themed decorations - I went the easy route (decorating is not one of my strengths) and did spider webs and a boo! message.
  19. If you’ve added 3 egg yolks and still feel the dough is too crumbly to work with, add an egg yolk more until you feel you have the right consistency (this last time I ended with 4 yolks - 5 if I count the double yolk).
  20. Yields: 22-23 Cookies

Notes

If you’ve added 3 egg yolks and still feel the dough is too crumbly to work with, add an egg yolk more until you feel you have the right consistency (this last time I ended with 4 yolks - 5 if I count the double yolk).

7.6.4
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https://sempre-dolce.com/halloween-shortbread-cookies/

Frosting recipe adapted from The Kitchen Magpie.

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Pumpkin Spice French Hot Chocolate

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Have you ever tried French hot chocolate?

Pumpkin Spice French Hot Chocolate | Sempre Dolce
I remember the first time I did. It was experienced at Thinking Cup on a very chilly day in Boston.

We were visiting family for Thanksgiving (Boston is one of the best places to be for Thanksgiving, btw) and on the day of our departure home, we visited Thinking Cup Coffee Shop somewhere in Boston’s North End. It was a cozy place with an enjoyable atmosphere; unfortunately I haven’t been back since then. :( Anyway, while there, my brother and I ordered the French Hot Chocolate – now I must break here to say that before then, I hadn’t of heard of French Hot Chocolate and therefore did not know what I was in for. And hot chocolate from a coffee shop, bakery, etc. can be very hit or miss (and it’s usually the latter). But this hot chocolate, this French Hot Chocolate, was a hit – a big hit. It was the most decadent hot chocolate drinking experience e.v.e.r. My brother and I were in pure chocolate bliss, and probably in a state like something out of Willy Wonka. It was so luscious and rich – I had never been so happy drinking a cup of hot chocolate!

Pumpkin Spice French Hot Chocolate | Sempre Dolce

Pumpkin Spice French Hot Chocolate | Sempre Dolce

After that trip, I had to find a recipe for enjoyment at home. I’ve tried David Lebovitz’ recipe and more recently a recipe from Well Plated – both delicious. I mean, like you could ever go wrong with heavy cream and melted chocolate, right? So it should come as no surprise that when trying to figure out how I was going to execute a pumpkin spice hot chocolate, I ended up with this recipe as a result.

Pumpkin Spice French Hot Chocolate | Sempre Dolce

It took me a few tries, lots of chocolate (over one pound!), milk, cream, and pumpkin to get this where I wanted it, but I’ve finally put together a recipe for a rich, pumpkin-chocolaty experience I think you are going to ♥.

Pumpkin Spice French Hot Chocolate | Sempre Dolce

Before you go any further, though, I must note that this recipe is not for the faint of chocolate hearts; it’s like drinking pure chocolate (heaven for chocolate lovers!) and is extremely rich – to be enjoyed in small quantities only. You have been warned…

When making, I would recommend having all of your ingredients ready so nothing gets burnt. Every time I made this, I had my milk and cream measured out and all other ingredients ready to go. It’s not necessary, but highly recommended!

Pumpkin Spice French Hot Chocolate | Sempre Dolce

The Lowdown: This fall/winter beverage combines all that there is to love about pumpkin spice and hot chocolate: pumpkin and pumpkin pie spice blended with chopped chocolate, heavy cream, along with vanilla and a touch of espresso powder, take this French Hot Chocolate to a new level.

Pumpkin Spice French Hot Chocolate
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Ingredients

  • 6 tbsp. pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 2 tbsp. sugar
  • 1 tbsp. vanilla extract
  • 1/2 tsp. espresso powder (coffee granules can also be used)
  • 1 1/2 C. milk (I used and would recommend whole milk)
  • 1/2 C. heavy cream (or heavy whipping cream)
  • 1 C. bittersweet (or dark) chocolate, finely chopped

Instructions

  1. In a medium-sized saucepan (no smaller than 1 qt) set over medium heat, cook pumpkin and pumpkin pie spice for 2 minutes, whisking constantly.
  2. Add sugar and stir until it forms a thick syrup, about 30 seconds.
  3. Whisk in milk, heavy cream, espresso powder, and vanilla. Cook, stirring occasionally, over medium-high heat until very warm (what I mean is not boiling hot but definitely not lukewarm), about 7(ish) minutes.
  4. Remove pan from heat and add chopped chocolate, whisking until completely melted. (If chocolate is not melting all the way, put pan back on burner and whisk mixture until chocolate is thoroughly melted.)
  5. Ladle into mugs and serve with desired toppings - whipped cream with chocolate shavings is extremely tasty, just saying... :)
  6. This recipe serves 3-4

Notes

If you can get it, I highly recommend using Trader Joe's 72% dark chocolate bar (bittersweet) or their dark chocolate bar (I get the pound plus bars - so good for baking!).

7.6.4
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https://sempre-dolce.com/pumpkin-spice-french-hot-chocolate/

 

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