Crispy Bacon-wrapped Chicken Hearts

Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good. 

At least a couple of times a year, we celebrate what we call Brazil Night, usually for our daughters’ birthdays. The meal starts with caipirinhas to drink and includes grilled chicken hearts and picanha (the cap of the rump, a popular cut in Brazil that has finally made its way stateside, much to our delight), black beans, rice, farofa (toasted manioc flour) and molha, which is very similar to pico de gallo. 

While I wouldn’t mess with the simple marinated chicken hearts we grill on skewers for a Brazil Night, I’ve long wanted to try wrapping them in bacon, similar to one of our favorite Christmas Eve appetizers: Angels on horseback aka smoked oysters wrapped in bacon. 

I am here to report that they were wonderful! Tender inside with crispy bacon on the outside. Definitely going on the “would make again” list!

Crispy Bacon-wrapped Chicken Hearts

This makes a bunch of chicken hearts, about 50. My husband and I munched on these for a couple of days since we weren’t throwing a party needing appetizers and it’s just the two of us at home. Still, no regrets. They are that tasty.

Ingredients

1.15 lb or 500g chicken hearts

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon fine sea salt

Freshly ground black pepper

1 lb or 450g thin cut smoked bacon

Method

Use a sharp knife to trim the fatty ends off of the hearts. This first step is optional and I totally skip it for the skewered chicken hearts we will grill over hot coals because the fatty ends get crispy. 

However, when wrapped with bacon and roasted in the oven, those fatty ends can’t crisp up as much, so I did trim mine somewhat. You don't have to get every last piece of fat off, just the majority, if you choose to trim. 

In a mixing bowl, stir the hearts in the lime juice, olive oil, salt with a few generous grinds of black pepper. 

Cover and refrigerate for one hour. When the hour is up, preheat your oven to 400°F or 200°C. 

Cut the bacon slices in three and wrap one piece around each chicken heart, securing it with a toothpick. A little tip: If one end of the bacon piece is fattier than the other, roll up from the meatier side so the fat is on the outside and can crispy up more. 

Place them on a large lined baking pan. I hate cleaning baked on grease so I line mine first with foil, then a silicone liner. 

Bake in your preheated oven for about 20-25 minutes or until the bacon is crispy and golden.

Drain on paper towels.

Transfer the hearts to a plate to serve. A glass of chilled rosé goes beautifully with them.

Enjoy! 

Welcome to the 9th edition of our 2024 Alphabet Challenge being brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H sponsored recipes below:

• Sneha’s Recipe: Homemade Hollandaise Sauce
• Culinary Cam: Halva with Fiori di Sicilia
• Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce
• A Day in the Life on the Farm: Corned Beef and Cabbage Hash 
• Jolene’s Recipe Journal: Spicy Hashbrown Waffles 
• Blogghetti: Grilled Hawaiian Ham Skewers 
• Palatable Pastime: Batter Fried Halloumi Cheese 
• Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 
• Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 
• Magical Ingredients: Hummus Herb Paratha
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

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Bacon-wrapped Smashed Redskin Puffs

Small red potatoes, cooked to tenderness then smashed flattish, covered with bacon and fried till crispy. You can serve these as a side dish but they also make a fabulous main course alongside a big salad or vegetables.

 

It’s Blogger C.L.U.E. Society time again, where I am assigned a blog to poke around in and find a recipe to make which fits our “clue” or theme. Which, this month, is potatoes. While I’m not the diehard fan my mother is – her last meal on earth would be potatoes and more potatoes of every recipe and description – I am quite a fan. I was also delighted to be assigned the blog A Day in the Life on the Farm, written by my friend, Wendy, a retired police officer who has taken up the life of a leisurely farmer. HA! Yeah, that was a joke. What she does do, between chores, is cook some pretty tasty dishes.

As I poked around in Wendy’s potato posts, it became apparent to me that my eyesight is failing. I have an annual checkup each summer but here we are in only March, and these contacts just aren’t quite working for me anymore. When I saw the first photo of her smashed redskin potato puffs crisping up in the frying pan, I thought, “Oh, my goodness, brilliant, she has wrapped the smashed potato with bacon!” Upon enlarging the picture, I realized that was just the red of the potatoes. But then I HAD to wrap them in bacon. There wasn’t any other choice. 

Let me say that if you are not a bacon person, I’m not sure we can be friends. Wendy’s original potatoes are still brilliant. The smashing opens the skins so the fluffy insides can fry up crunchy and crispy and more-ish. They would be an excellent addition to any meal!

I intended to serve these as a side dish, just as Wendy did, but with the addition of the bacon, I changed my mind and made them the main course, with a lovely mixed salad on the side, perfect for a meal when meat doesn’t have to be the center of attention. Since the salad was so big, we still only each ate two of the potatoes.

Ingredients
Small redskin potatoes – about 2 per person
1 slice of normal smoked streaky bacon per potato (Not thick cut.)
Handful chopped green onions to serve
Cayenne pepper – optional

Method
Boil your potatoes in a large pot of water until tender, testing with a pointy knife at about 20 minutes. Cook a little longer if you still feel resistance in the middle.

Yeah, I know I said two per person and we are only two people at home but who boils only four potatoes?
Exactly no one.

Drain the water from the pot and leave the potatoes to air dry, and cool a little, uncovered in the hot pot.

When your potatoes are cool enough to handle, but are still quite warm, heat a non-stick skillet on the stove over a medium flame.

Lay one piece of cold bacon on a plate and top with a potato. Use the potato masher to smash the potato till it is kind of flattish and about the same size as the masher.

Fold the ends of the bacon over to cover the smashed potato. With a spatula, lift the bacon-wrapped potato and place it - overlapped bacon-end side down - in the heated pan.

Continue until all the potatoes are smashed and wrapped with bacon, adding as many as you can comfortably fit to the pan and leaving the rest to wait on the plate.

Overlapped bacon end side down to start.

You don’t want to crowd your pan too much because these need room around them so everything can get crispy, instead of just steaming. Also, room to maneuver makes turning them over easier.

When the overlapped bacon on the bottoms are sufficiently browned and sticking together, use a spatula to gently turn the smashed potatoes over. If little pieces of potato try to detach, just push them back where they belong with the spatula.

Push down gently on the smashed potatoes with your spatula to reflatten them occasionally.

Cook until both sides are crispy then remove the smashed potatoes to a warm plate to keep warm. Sprinkle with a little cayenne, if desired.  Continue cooking until all your potatoes are done.

Sprinkle with the chopped green onions to serve.

Enjoy!



Many thanks to this month’s host and organizer, Liz of That Skinny Chick Can Bake.

One potato, two potato,

Three potato, four,

Five potato, six potato,

Seven potato, MORE!

Here’s the list of this month’s Blogger C.L.U.E. participants. Follow the links to see which blog they were assigned and which great potato or starch recipe they have recreated.

• Bacon-Wrapped Potatoes with Sriracha Sauce from Debra at Eliot's Eats
• Bacon-Wrapped Smashed Redskin Potatoes from Stacy at Food Lust People Love
• Balsamic Roasted Fingerling Potatoes from Wendy at A Day in the Life on the Farm
• Basil Lime Gin Gimlet from Christy at Confessions of a Culinary Diva
• Cheddar Scallion Potato Buns from Lora at Cake Duchess
• Chicken Pot Pie from Heather at girlichef
• Chipotle Sweet Potato Soup from Kim at Liv Life
• Chocolate Coconut Butterscotch and Oatmeal Cake Cookies from Lisa at Authentic Suburban Gourmet
• Daisy's Noisette Potatoes from Janet at Cupcakes to Caviar
• Honey Dijon Roasted Potato Salad by Ramona at Curry and Comfort
• Irish Brown Bread from Kathy at Bakeaway with Me
• Okie Peasant Potato Soup from Christiane at Taking on Magazines
• Potato and Celery Root Puree from Lea Ann at Cooking on the Ranch
• Potato and White Bean Soup with Sage from Kathy at A Spoonful of Thyme
• Potato Bread Rolls from Kelli at Kelli's Kitchen
• Potatoes O'Brien from Azmina of Lawyer Loves Lunch
• Slow Cooker Beef and Guinness Pie from Anna at Anna Dishes
• Smoked Salmon Chowder from Jean at Lemons and Anchovies
• Tchertma- Zucchini and Eggs from Kate at Kate's Kitchen
• Thin Crispy French Fries from Liz at That Skinny Chick Can Bake

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Banana Bacon Peanut Butter Chip Muffins #MuffinMonday

The Elvis sandwich in muffin form, these banana, bacon Peanut Butter Chip muffins will delight anyone who loves their sweets with just a little hint of salt and smoke. These are so good!

Today for the first time, I am joining a group of bloggers who make muffins every week for a celebration called Muffin Monday!  We get a specific muffin recipe, in this case, an easy to follow banana espresso chocolate chip one from Baked: New Frontiers in Baking and we are allowed to adapt it to our preferences.  At least, that’s the way I understand the rules so I hope I got it right.  I would hate to be booted out just as soon as I’ve gotten in.

I am not a big fan of coffee flavored things, except ice cream (well, and actual coffee – can’t live without that) and the chocolate banana combo didn’t do anything for me either, so I thought, what can I substitute for these two flavors, while still keeping the essential banana-ness of the muffin?

So bacon is the new espresso and peanut butter chips replace the chocolate ones. Truth be told, the bacon flavor is subtle, just four pieces in 12 muffins, but it adds a smoky, salty, sweet depth to the traditional banana-peanut butter sandwich combination.

Banana Bacon Peanut Butter Chip Muffins

If you are thinking the combination is odd, I offer you the review of my 66-year-old, relatively unadventurous-eater uncle, after eating a muffin without being told the ingredients: “That was really good!” Couldn’t have said it better myself.  To his credit (and as further proof of deliciousness) he continued to eat them with gusto despite being taken aback when I told him about the bacon. Adapted from Baked: New Frontiers in Baking

Ingredients 4 very ripe medium-sized bananas 1/2 cup or 115g sugar
1/4 cup (firmly packed) or 50g light brown sugar (I used dark brown for a deeper flavor.)
1/2 cup or 115g unsalted butter, melted
1/4 cup or 120ml whole milk
1 large egg
1 1/2 cups or 187g all-purpose flour
4 slices of streaky bacon
1 1/2 teaspoons baking soda
1 teaspoon salt
6 ounces or 170g peanut butter chips

Method
Preheat the oven to 350°F or 180°C. Spray your 12-hole muffin tin with nonstick cooking spray or line with muffin liners. Mix together the bananas, sugars, butter, milk, and egg with your beaters.  Set aside.

Meanwhile, fry your bacon strips until very crispy.  Drain on paper towels and then chop them finely with a sharp knife.

In another medium bowl, whisk together the flour, baking soda and salt and three-quarters of the bacon.

Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well and stir just until combined.

Fold in the peanut butter chips.

Distribute the batter between the 12 cups.

Sprinkle the remaining bacon bits on the top of each.

Bake in the center of the oven for 20-30 minutes, until a toothpick inserted in the center of the muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Enjoy! 

Cheesy Bacon and Tomato Lettuce Rolls #FoodieExtravaganza

These cheesy bacon and tomato lettuce rolls are simple to create. They make a wonderful lunch or snack full of freshness and flavor, from the smoky bacon and sharp cheddar to the crunchy lettuce, ripe tomatoes and especially the honey Dijon mayo.

I have mixed feelings about this post. Not the cheesy bacon and tomato lettuce rolls themselves. They are fabulous. Make them.

My problem is the post itself because I have some news to share that finds me conflicted. For a few years as a child and then since moving overseas in 1987, my identity has been largely defined by the many places I’ve lived, by being an expat. If you’ve read my About Me page, you know that the places I’ve had a bedroom makes a very long list. This week, that comes to an end.

Even as I type, the movers are packing things up around me, with the familiar screech of huge tape rolls sealing boxes, the noisy rustle of crushed wrapping paper and box knives slicing through cardboard. With so many workers in one room, it’s almost deafening at times. These sounds are familiar, normal, usually harbingers of a new life in a foreign land. Now they mean I am going home.

I look forward to spending more time with family and friends in the States, and also traveling with my husband for extended periods, with no deadlines looming or constant emails and phone calls to tend to.

But I am also going to miss the unexpected challenge of moving to a new country, the adventure of making new friends and figuring out how things work. And, of course, I am really going to miss the friends I made in Dubai. I know we’ll keep in touch, as I have with other special friends from other locations, but there’s always sadness to leave people behind.

I don’t want to trivialize that sadness but I can tell you that bacon always cheers me up. Hence, these lovely rolls.

Cheesy Bacon and Tomato Lettuce Rolls

You can switch out the thick bacon for thin sliced, if you’d prefer but I think the thick cut stuff gives a better bacon to other ingredients ratio. Make sure to cut enough of the hard ribs out because this will make the lettuce much easier to roll up.

Ingredients
For 6 cheesy BLT rolls:
6 slices thick cut bacon, fried till crispy but still pliable
2 ripe Roma tomatoes, sliced very thinly
6 heart of romaine lettuce leaves, washed and dried well
3 1/2 oz or 100g extra sharp cheddar, grated
Freshly ground black pepper

To secure the rolls: wooden skewers

For the honey Dijon mayo:
1/4 cup or 56g mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon minced green onion tops
1 teaspoon white balsamic vinegar
Optional but recommended: dash or two of your favorite hot sauce

Method
In a small bowl, mix together all of the ingredients for the honey Dijon mayo. Cover and refrigerate until needed.

Use a sharp knife to cut the thick hard ribs out of each lettuce leaf. Spoon some of the honey Dijon mayo on one side of the leaf.

Top this with a slice of bacon.

Sprinkle with cheese, the top with the thinly sliced tomato. Give the tomatoes a good couple of grinds of black pepper then drizzle with a little more mayo. 

Finally add a little more grated cheese. Fold the other side of the lettuce leaf over.

From the base of the romaine leaf, roll it up and secure the roll with a wooden skewer.

Repeat until all six rolls are done.

If you have a few tomatoes slices left over, serve them with a little of the mayo. Delish.

Enjoy!

This month my Foodie Extravaganza friends are celebrating National BLT (Bacon Lettuce Tomato sandwich) Month by sharing classic BLTs or variations on that theme. Check out the creative recipes below.  Many thanks to this month’s host, Sue of Palatable Pastime.

• Classic BLT Sandwich from Sneha's Recipe
• BLT Focaccia from Karen's Kitchen Stories
• BLT Panzanella from Palatable Pastime
• BLT Pizza from A Day in the Life on the Farm
• BLT Waffle Fries from Simply Inspired Meals
• Cheesy Bacon and Tomato Lettuce Rolls from Food Lust People Love
• Fried Chicken BLT from Cookaholic Wife

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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Crispy Cups of Bacon Joy

All my friends and family know that my favorite food item has to be bacon, hands down.  Since we live in Egypt most of the year round (at least since last January) bacon is not readily available and I find that just makes my longing stronger.  Since I am in Houston for a few weeks this summer, I am delighting in the availability of pork, alcohol and also, THAT I CAN DRIVE.   I am enjoying Cairo, don’t get me wrong, and I have a lovely gentleman that drives me around and knows everything there is to know about getting places in an expeditious manner and even where to shop for most things.   But I am reveling in the ability to wield my own car keys and steer my own vehicle where I want to go at any time of the day or night.  Captain of my own ship.  FREEDOM! 

Here’s a little item that I hesitate to call a recipe since it has but one ingredient, you guessed it, bacon.  So let’s just call it instructions for crispy cups of bacon joy that you can fill as you see fit.

Ingredients

BACON (Please keep up.)  

For 12 crispy cups of bacon joy you will need 18 slices of normal (not thick cut) streaky bacon.

Method

Preheat your oven to 400°F or 200°C.  

Put your muffin tin upside down in a bigger pan.  This will catch the bacon grease and prevent an oven fire while the bacon cups bake.  

Cut six of your bacon slices in half.  Fold the half slices in half again in a V, draping them over the top of each upside down muffin cup, trying as hard as you can to get total coverage, while still leaving a little bit of the bacon hanging over the edge.

Cover the rest of the muffin tin with a full slice of bacon, starting near the base of the muffin cup and working your way up till the final circle covers the overhanging bacon from the top.

Press the top down to make a nice neat upside down cup.

Bake in your preheated oven until the cups are crispy.  This should take about 20-25 minutes but could take longer, depending on your oven.  Just keep an eye on them. 

Remove from the oven and prop the bottom cooking pan up on one side with a towel or oven mitt to allow the grease to run off into the bottom pan.  (I save this bacon grease for future cooking adventures like Yorkshire puddings or even green beans.)

See the blue towel on the right?  It's under the bottom pan on one side. 

When the muffin tin is cool enough to handle, gentle wiggle the bacon cups free using a teaspoon to push up all around the sides.

Some of them will have holes in the bottom but this does not prevent them from being filled with much deliciousness.   (Or you could just eat some of them as is, which doesn’t make sense because of the time involved, but that didn’t stop me from doing it.  If you are not judging, I want to be your friend. ) 

Two suggestions:  Baked eggs (Sprinkle with salt and pepper and bake in a 350°F or 180°C oven for about 10-12 minutes or until white is just set.  Serve with buttered toast to dip.) 

I just made two of these.  They were the PERFECT dinner. 

Or my friend Sheila’s Cheesy Mexican Cornbread.  But, oh, my goodness!  Cheesy, spicy and succulent beyond belief baked in a crispy cup of bacon joy. )

Cheesy Mexican cornbread batter, going in!

\

I think quiche filling would be divine in these too! 

Enjoy!

Hey, see that little green Facebook symbol up in the right hand column?  If you click on it and then hit LIKE when Facebook opens, you will never miss a post because they are automatically updated to my Facebook page.  I mean, just if you want to.  Thanks!

Black-Eyed Pea Bacon Cocktail Muffins #MuffinMonday

These savory little black-eyed pea bacon cocktail muffins would be a deliciously easy appetizer for any holiday party, but I highly recommend them for New Year’s Eve or Day, where they also promise to bring your guests good luck!

In the southern United States, it’s common to eat black-eyed peas and cabbage on New Year’s Day. Tradition holds that the black-eyed peas bring good luck in the coming year and the cabbage brings money.

When my Muffin Monday bakers and I decided to delay our usual post for December to Wednesday, the 27th since the last Monday of the month was Christmas Day, I thought it would be a great idea to create a muffin for New Year’s Day. Or perhaps even a New Year’s Eve party that would, of course, last past midnight. Might as well start working on luck as soon as possible!

Black-Eyed Pea Bacon Cocktail Muffins 

Even if you don’t believe in luck, you will love these little spicy bite-sized muffins. They are baked with black-eyed peas and plenty of crispy bacon inside, with onions and garlic and a little peppery zip from cayenne and freshly ground black pepper.

Ingredients – for 2 dozen mini muffins
2-3 slices smoked streaky bacon
1/4 small onion, minced
1 clove garlic, minced
1 cup or 125g flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 freshly ground black pepper
1 egg
1/2 cup or 120ml milk
1/4 cup or 60ml canola or other light oil, plus extra for the muffin pan.
a generous 1/2 cup or 125g cooked black-eyed peas

Method
Chop the bacon into small pieces and fry until crispy in a skillet. Remove the bacon bits, leaving behind the bacon fat.

Over a medium heat, sauté the onion in the fat until softened and then add the garlic and sauté for a few more minutes. Set aside to cool, tipping the pan slightly with a pot holder so that the bacon fat will collect on one side and you can scoop the onions and garlic out from the other, leaving most of the fat behind.

Preheat your oven to 350°F or 180°C and grease two 12-cup mini muffin pans. I pour a little canola oil in one of the cups and use a pastry brush to grease the others.

Tip: If you only have one 12-cup mini muffin pan, make sure to cool the pan before filling it again to bake the second batch.

In a large mixing bowl, whisk together your flour, baking powder, salt and the two ground peppers. Stir in the black-eyed peas, coating them all with the flour mixture.

Add in the bacon pieces and stir again.

Whisk together your egg, milk and oil in a small bowl. Add in the sautéed onions and garlic and mix well.

Fold the egg mixture into the flour bowl, until just combined.

Use a spoon to fill your prepared mini muffin cups. Top with a few extra black-eyed peas, if desired.

Bake in your preheated oven for 15-17 minutes or until the muffins start to brown on top. Remove from the oven and leave to cool for a few minutes.

Serve warm or at room temperature.

Enjoy! And Happy New Year to you all!

Check out all the lovely muffins we are sharing for this last Muffin Monday (on Wednesday!) of 2017.

• Black-Eyed Pea Bacon Cocktail Muffins from Food Lust People Love
• Bloody Mary Muffins from Palatable Pastime
• Chicken and Corn Muffins from Passion Kneaded
• Ham, Broccoli and Cheese Corn Muffins from A Day in the Life on the Farm
• Shallot and Gruyère Cheese Muffins from Karen's Kitchen Stories

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Chili Maple Bacon Cookies #CreativeCookieExchange

Soft on the inside and chewy on the outside, these chili maple bacon cookies are also the perfect combination of sweet, salty and spicy.

This is the cookie for your bacon-loving friend who doesn’t usually eat cookies. (Like me.) The subtle maple flavor and the fresh kick of chili from the spiked syrup balance the smokiness and salt of the bacon. But make no mistake, these are still plenty sweet enough to be called cookies.

I’m not much of a cookie eater but these guys with bacon and chili have me hooked! If you like cookies with bacon, you might also want to try my Brown Sugar Bacon Cookies or my Bacon Dark Chocolate Bourbon Cookies.

Ingredients - for 2 dozen cookies
1 lb or 450g smoked bacon, divided (11-13 thin slices)
1/4 cup or 60ml maple syrup
1 small hot red chili pepper
2/3 cup or 156ml canola or other light oil
1 cup or 200g sugar
1 egg
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups or 250g flour +62g

1/4 cup or 60g turbinado or demerara sugar for rolling

Method
Mince the chili pepper finely and put it in a microwavable measuring cup or bowl with the maple syrup. Warm the syrup (about 30 seconds should do) and then leave to cool so the chili pepper flavor and heat will infuse the syrup.

Fry the bacon until crispy then drain on paper towels. Once cool, mince it finely. Divide the bacon bits into piles of about two-thirds and one-third. We’ll mix the bigger pile into the cookie dough and use the smaller one for rolling the dough balls.

Note: Once the maple syrup is cool, you can strain out the chili pepper if you’d like. I like to leave mine in.

In a mixing bowl, stir together oil, sugar, egg, maple syrup, baking soda, salt and vanilla.

Add in the bigger pile of minced bacon.

Mix well, then stir in the flour, stirring just until it is mixed in.

Refrigerate until stiff.

Preheat the oven to 375°F or 190°C and line two or three cookie sheets with baking parchment or silicone liners. These cookies do spread out so I baked them only six at a time.

Mix the turbinado or demarara sugar with the reserved minced bacon in a bowl.

Use a tablespoon or cookie scoop to divide the dough into 24 pieces. Roll the dough pieces into balls and then roll in the sugar and bacon.

Place the balls on the prepared cookie sheets and bake in the preheated oven for 10-12 minutes.

Cool on the cookie sheets then remove to a wire rack to cool completely.

Enjoy!

This month my Creative Cookie Exchange friends are sharing cookies with chili. Check out the great list of recipes:

• Black Pepper Romano Herb Shortbread from Cream and Butter Baking
• Chile Chocolate Coins from The Spiced Life
• Chili Maple Bacon Cookies from Food Lust People Love
• Chocolate Cayenne Cookies from Karen's Kitchen Stories
• Ginger-Chile Caramel Cookies from All That's Left Are The Crumbs

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

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