Nutella, Pecan and Candied Bacon Cookies

Well, this is it. All the things you love wrapped up in one cookie. Nutella is one of those things that I can't get enough of. I have been eating it since I was little and still can't stop. I found it challenging to actually get the Nutella into the cookie dough... but then I found a special trick! All you need to do is freeze little bits of Nutella on a cookie sheet before you make the cookies. Voila! Nutella chocolate chips.

I was going to just use normal bacon pieces in the cookies, but then my friend Ethan (tastesbetterwithfriends.com) suggested I make candied bacon. Wow, it tasted amazing... thanks for the tip!

Ingredients:
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups four
1 tsp baking soda
1/2 tsp salt
2 cups Nutella chips
1 package of bacon
1 cup pecans

1. Drop small amounts of Nutella onto baking sheet and freeze for a few hours
2. Preheat oven to 325F. Cover each piece of bacon with brown sugar. Lay bacon on baking sheet in oven and bake for approx 20 minutes or until it is cooked through. Set aside to cool.
3. Preheat over to 350F
4. Cream together the butter, white sugar, brown sugar until smooth.
5. Beat in the eggs one at a time and then stir in the vanilla
6. Dissolve baking soda into hot water
7. Add to batter along with a dash of salt
8. Stir in flour, bacon and pecans (keep some out to add on top of each cookie if desired)
9. Stir in Nutella at end as it will melt quickly
10. Drop in large spoonfuls onto ungreased cookie sheet and bake for 10 minutes or until lightly browned.

Butternut Squash, Caramelized Onion, Apple and Bacon Mac & Cheese

Who doesn't love good old Mac and Cheese???

My hips!

Here is a recipe that give you the comfort food you are craving but with most of the calories cut out. I first saw this on Pinterest and it led me to this blog: Pinch of Yum. I thought it looked delicious and was really intrigued at how squash would taste mixed in with the cheese.

Butternut Squash fun... 

The original recipe called for a can of butternut squash puree. Since the store didn't have any, we decided to roast the squash and puree it ourselves for a better taste. This turned out really well. I highly recommend roasting your own squash if you want to try something a little bit more fresh.

The result is really amazing. The apple and caramelized onion are delicious in the pasta and the tiny bit of bacon on top really give it a nice crunch. When I make it again, I might leave the onions till the end and put on top with the bacon. The squash mixed in really well and tasted great with the cheesy sauce. It was still a very heavy meal - but sometimes that is needed on a winter day!

Ingredients

1/2 box of whole grain elbow macaroni

1 butternut squash (see picture above, ha)

1/4 cup + 2 tablespoons evaporated milk

1/4 cup chicken broth

1 oz low fat cream cheese

1 teaspoon chopped garlic

1 teaspoon salt

1 teaspoon pepper

1/2 cup shredded cheddar cheese

1 tablespoon butter

1/2 cup onions

1 large apple

4 tablespoons crumbled bacon

Instructions:

1. Microwave squash for 5-7 minutes to soften it up. Cut in half and remove the seeds. Place on sheet in over with salt/pepper. Bake for 45 minutes or until soft. Puree in food processor when it has cooled with a little garlic.

2. Heat butter in a skillet over low hear. When melted, add onions and let caramelize for at least 30 minutes for the best flavour. Keep on low/low-medium.

3.  Cook pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, garlic, milk and cream cheese. When combined, add in salt and pepper.

4. Add apples to pasta. Stir to combine and add a tablespoon more broth or milk if needed.

5.  Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon and onions. Add hot sauce if desired!