Sweet and Spicy Glazed Bacon

Here's a great way to spiffy up bacon.  The technique is very easy and it makes a ton so it's great any time, but especially when you have a house full of guests.  For the bacon purists out there, feel free to use this technique to make straight up unadorned bacon.   

The technique is real simple, just line a half sheet pan with foil (or not, but it makes for easy cleanup).  Place an oven-safe cooling rack in the pan and top it with as much bacon as the rack will allow, being sure not to overlap slices.  Use thickly sliced bacon.

Sprinkle the bacon liberally with brown sugar.

Then add as much freshly ground black pepper as you like.  This is my favorite peppermill.  It produces lots of ground pepper with hardly any effort.  Would make a great Christmas gift for the gourmet on your shopping list. 

Alrighty, ready for the oven.  Bake at 425F for 20-30 minutes, depending on whether your crew likes their bacon chewy or crispy.  I'm on team Chewy. 

Oh my, it smells incredible and tastes even better.  I hope you give it a try - Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3rclKfO

• cooling rack https://amzn.to/3uh4Crg

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Sweet and Spicy Glazed Bacon

Printable Recipe

Ingredients

• 1 pound thickly sliced bacon

• 2-3 tablespoons light brown sugar

• freshly cracked black pepper

Directions

1. Preheat oven to 425F.

2. Line a half sheet pan with foil and place a cooling rack inside the pan.

3. Place bacon slices on rack, being careful not to overlap.

4. Sprinkle evenly with brown sugar, followed by cracked black pepper.

5. Bake for 20-30 minutes or until the bacon reaches your preferred level of doneness.

6. Cool bacon on rack for 5 minutes before serving.

Gingerbread Pancakes

Pancakes are awesome any time of year, but these gingerbread pancakes are particularly good served during cold weather months.  The batter is a snap to make and leftover pancakes can be frozen for a quick treat another day.  Simply pop them in the toaster to reheat. 

Whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.

Add the brown sugar and mix it in well, being sure to break up any clumps.

Combine the milk, egg, and pure vanilla extract.

Add the milk mixture to the flour mixture and combine - it’s okay if a few small lumps remain. Cook as you would any other pancake mix and enjoy!

Items used to make this recipe:

(affiliate links)

• cake “pen” https://amzn.to/3rbLh8T

• really good non-stick skillet https://amzn.to/3odMwmm

• pure vanilla extract https://amzn.to/3r9wNGK

• pure maple syrup https://amzn.to/3g6yWwC

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Gingerbread Pancakes

makes eight 3-inch pancakes

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 teaspoon ground dried ginger

• 1 teaspoon ground cinnamon

• 1/4 cup light brown sugar, packed

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1 cup whole milk (more if you like your pancake batter a little thinner)

Directions

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.

2. In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.

3. Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened. A few small lumps in the batter is fine.

4. Preheat large nonstick skillet over medium heat and add a little butter or canola oil.

5. Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes.

6. Flip pancakes over and cook for another minute or two.

Notes

• Serve with butter and pure maple syrup or a sprinkling of cinnamon sugar.

• Pancakes can be made ahead and stored in an airtight container in the freezer. Simply pop them in the toaster to reheat.