just got home from a crazy wild portfolio review trip in the middle-of-nowhere, Montana. So pardon my MIA. Weeks of preparation leading up to the big trip followed by a weekend of trying to prepare an empty home for a Sunday party, life has been anything but quiet. But more on that trip and some super juicy/exciting details to come. I promise. I’ll reveal once I can wrap my head around exactly what I am preparing to do.
Change is good, or at least, I pray that it is. And i’m hoping you’ll be okay with the change too, because it’s going to affect you. Well not totally. But maybe a little. Or maybe it won’t at all. Which would be super awesome. Hopefully you’ll still like me. And if you didn’t like me before then now you definitely won’t. Or maybe you will.
i’m not a total basketcase at all. any who, on another wonderful and less confusing note:
Everything’s better with butter.
which is true. but everything is even better with bacon.
and then you add everything seasoning + coarse black pepper and maple syrup and you’ve made yourself a bed of heaven on earth.
zero exaggeration or stretch of any truth there. it’s the best.
Everything Peppered Maple Bacon for ya. Living life to it’s fullest potential. Bye Felicia.
l-a-y-e-r up your RIMMED baking sheet. emphasis on a rimmed baking sheet, because without one you’ll probably catch your oven on fire.
also don’t skimp out on layering your baking sheet with tin foil. seriously. this makes your mess so much less painful to clean. bacon grease pans = gross
oh…. but what isn’t gross? saving the leftover bacon grease for future pie or any type of fat use = winning. just freeze away.
this is a variation on everything bagel topping. I use garlic powder vs dried minced garlic because it’s less bitter in my honest opinion. plus things were starting to get a lil chunky on the bacon so i needed to slim up the topping. i also added coarse pepper because this originally was supposed to just be peppered bacon. and then my imagination ran wild.
maple syrup. pairs really well. with. this. trust me. if you’re a sweet + salty type of person, this is the perfect combination to feed your craving.
also, make sure to only let the bacon cool for a few minutes onto the foil. it shouldn’t stick to it, but it depends on how long you leave the bacon in the oven with the maple syrup on top. the sugar can harden once cooled very quickly and could make it possibly difficult to remove the longer it cools – if that makes sense 🙂
throw it in a bloody mary! or eat it solo. Or on top of toast. or with the most delicious BLT of your life. anything goes here. But this recipe was inspired by P-diddys craving for a mac daddy bloody mary. and you know what they say, go big or go home.
- Serves: 1 lb bacon
- Serving size: 3 slices
- Calories: 287
- Fat: 23g
- Carbohydrates: 15g
- Fiber: 2.6g
- Protein: 8.7g
- 1 lb bacon
- ¼ cup maple syrup
- 1 tbsp sesame seeds
- 2 tsp poppy seeds
- 2 tsp dried onion flakes
- 2 tsp coarse salt
- 2 tsp coarse black pepper
- 1 tsp garlic powder
- First DOUBLE line a rimmed baking sheet with foil and preheat oven to 375 degrees
- Next add your bacon to lined bacon sheet, spread out evenly.
- Place bacon into preheated oven and bake for about 20 minutes (should be almost done).
- Remove baking sheet and carefully brush syrup onto bacon (use all syrup evenly over pieces)
- Place bacon back into oven and bake for another 5-7 minutes, or until desired color/texture of bacon is achieved.
- Remove bacon from oven and sprinkle with peppered everything seasoning.
- Allow to cool for a minute before removing from foil and then EAT
*Fun fact: so many bamboo skewers and toothpicks were used to keep this Bloody Mary picture perfect ready. roof of mouth was poked a good 500 times.