Orange Habanero Candied Bacon

I am so excited to share that I am one of 25 bloggers chosen to compete in Saucy Mama's 2015 Recipe Contest! This means that not only do I have a chance to win a Golden Ticket to the 2015 World Food Championships, but I get to play with 6 different Saucy Mama condiments and I get to give away a 3 pack of sauces to one of my readers!

For those not in the know, Saucy Mama is a division of Barhyte Specialty Foods located in Pendleton, Oregon. They are the makers of fabulous mustards, marinades, and wing sauces. I've participated in a couple of Saucy Mama's contests in the past and I've enjoyed their products immensely. The stakes are especially high this year, as this contest is a qualifying event for The World Food Championships being held in Kissimmee, Florida!

My husband and I immediately tore into the Poblano Ranch Dressing and the Hatch Chili Mustard ... we couldn't wait for the official picture to be taken....

Okay--so I was in a bind the other day. I desperately needed a nice looking bun. Stop with the snickers. I needed a hamburger bun.  At any rate, I did what any normal person does and I stopped at the grocery store. Since it was so late, however, there weren't any good buns left. What to do?  Well, I made my own of course!

I feel serious eye rolling from the audience. I get it. Why would you make your own buns when you can buy perfectly good ones from the store and/or bakery? For starters,  they are damn good. And, while you may not believe it, they are easy to make with a few simple ingredients.

Homemade Buns

They may not be easier than the ones from the bakery...but they are so good!

Ingredients

• 1 cup warm water
• 1 envelope yeast (2 1/4 teaspoons)
• 3 tablespoons granulated sugar
• 3 1/2 - 4 cups flour
• 1 egg, room temperature, slightly beaten
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 egg yolk, slightly beaten
• poppy seeds, sesame seeds, or caraway seeds for sprinkling

Instructions

1. Whisk together the water, yeast, sugar, and 1/2 cup of the flour in the bowl of a stand mixer. Allow to sit for 15 minutes. Add the egg, butter, salt, and an additional 3 cups of the flour. Use the kneading attachment to knead the dough for 5 minutes, or until it starts to pull away from the sides of the bowl but is still a bit tacky to the touch. Add additional flour, tablespoon at a time, if the dough is too sticky.
2. Place the dough in an oiled bowl, turning once to coat. Cover loosely with a damp towel and allow the dough to rise in a warm, draft free spot until doubled, about 90 minutes to 2 hours.
3. Gently deflate the dough. Cut into 12 pieces (18 for slider size) and form into hamburger and/or hot dog shapes. Place on baking sheets lined with a silpat or parchment paper, cover loosely, and allow to rise until puffy, about an hour. In the mean time, preheat the oven to 350 degrees F.
4. Beat the egg yolk with 2 teaspoons of water. Lightly brush each bun with the yolk and sprinkle with desired toppings. Bake for 17-20 minutes or until golden brown. Move to a wire rack to cool completely.

The dough should just start to pull away, and feel just a bit tacky to the touch.

Once risen, the dough will be satiny and soft.

Sprinkle liberally with seeds of your choice....

I especially like a little caraway seed and sea salt.

Fill with whatever you desire....Pulled Pork with Poblano Ranch Dressing? Yes!

Even a simple hot dog will seem special with a homemade bun.

What do you put on your buns?

I'm taking a break from healthy posting in favor of something fun! Actually, I'm digging into my past for a recipe that I originally shared on my friend Kristin's blog, Frugal Antics of a Harried Homemaker. I am so craving dark chocolate right about now....

Everything in moderation, right? I went a little overboard yesterday on my diet change of lifestyle. A trip through the aisles of Costco will do that. They really need little calorie UPC codes at all of the sample stations to scan into the MyFitnessPal app. On second thought, maybe it's best not to know....

The best part of this Tres Leches Cake is how easy it is....just one bowl.

I first made a Tres Leches Cake a few years ago for a holiday post. It is a Cafe Latte copycat recipe that I use frequently...it's that good! This chocolate version is take on the original and I really like how it turned out. 

Dark Chocolate Tres Leches Cake

Making a Tres Leches Cake even better is no easy task....unless you make a Dark Chocolate version!

Ingredients

• Cake:
• ¼ cup oil
• ¾ cup granulated sugar
• 2 Eggs
• 1 tsp. vanilla extract
• ¾ cup flour
• ¼ cup dark cocoa
• ½ tsp. baking soda
• ½ tsp. baking powder
• ¼ tsp. salt
• ½ cup buttermilk
• Soaking Liquid:
• ½ of a (14 oz) can of sweetened condensed milk
• 1 cup half/half
• ¼ tsp vanilla
• 1 ½ tablespoons dark cocoa
• Frosting:
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons dark cocoa
• ½ tsp. vanilla
• Chocolate and/or White Chocolate Curls, for garnish

Instructions

1. Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
2. In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla.
3. In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
4. Fold the flour mixture into the egg mixture.
5. Slowly add the buttermilk, mixing until well blended.
6. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched.
7. Remove from oven and cool for at least ten minutes before removing from pan.
8. Carefully, cut the cake in half, horizontally.
9. Place each half sliced side up on a rack to cool completely.
10. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, the vanilla, and the cocoa.
11. Slowly pour the liquid over each half of the cake.
12. Cover and chill for several hours.
13. When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar and cocoa.
14. Place one of the cake halves on a serving plate, cut side up.
15. Spread whipped cream over the top of the cake layer, and then top with the second cake half.
16. Frost the top and the sides of the cake with the remaining whipped cream.
17. Garnish with raspberries or chocolate curls, if desired.

I topped mine with chocolate curls, but raspberries would make a tasty addition, yes?

Don't let the number of steps fool you...it's really quite easy. Now, I just need to figure out the Salted Caramel version........