Good day my friends! Did I ever tell you that I got featured in a magazine?

Spoonful collage.png

Yeah, it was back in 2015. I was contacted by a small independent new magazine called Spoonful Mag. You can see more about it on their website

It was such a fun experience. I got to make stacks and stacks of waffles and pancakes for a full outdoor photoshoot with my family. I mixed tons of fun flavors together for toppings and syrups. Everyone loved them.

Now, while I can't share the full article I thought I'd give you all a little peek of what was in it and include some of the leftover photos from it. If you want to read the full article you can purchase a copy of it - Summer 2016 – Volume One, Issue Two – “Dog Days”, or you can even get a yearly subscription.

And surprise! I'm sharing one of the recipes from the article.

Bourbon Caramel & Bacon Buttermilk Pancakes
Serves 3-4

Total Cooking Time: 50 minutes
Active Cooking Time: 35 minutes

Bourbon Caramel:
1 ¾ cups dark brown sugar
1 cup whole milk
¼ butter
2 tablespoons honey
¼ teaspoon salt
½ cup heavy whipping cream
2 tablespoons Kentucky bourbon
2 teaspoons vanilla extract

Bacon Buttermilk Pancakes:
1 pound uncooked bacon
1 cup + 2 tablespoons prepared pancake mix
1 egg
3 tablespoons reserved bacon grease
⅔ cup buttermilk
1 tablespoon prepared bourbon caramel

Method:

Bourbon Caramel:
Combine brown sugar, butter, milk, honey, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 10 minutes until it starts to get thick and develop a dark amber color. Add cream and bourbon and reduce heat to low. Simmer for about 5 minutes until sauce is thickened, then stir in vanilla and cool. Store in an airtight container until in refrigerator until ready to serve.

Bacon Buttermilk Pancakes:
Cook bacon in a medium skillet until crispy. Remove to paper towel lined plate and pour grease into a glass mixing bowl. Crumble bacon and set aside for later.
Add buttermilk and caramel to mixing bowl and mix until smooth. Whisk in egg, then add pancake mix and stir until smooth.
Heat a griddle over medium high heat and grease lightly. Pour about ¼ of batter per pancake, leaving about 2 inches between for flipping room. Cook pancakes for 2 to 3 minutes per side or until lightly browned.
Serve pancakes topped with bacon crumbles and warmed caramel.

Later I'll share the recipe for the mentioned "pancake mix" from this recipe and I just might share a little bit more if you guys are interested!

Also, check out some of my other recent food posts for more mouthwatering photos :)

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.