Sweet and Spicy Bacon Cocktail Sausages

If you are looking for an easy appetizer that will disappear in record time, may I suggest these sweet and spicy bacon cocktail sausages! With chili sauce and bacon wrapped around little sausages they are then topped with brown sugar and baked till sticky.

This recipe is easily doubled or trebled. The only limiting parameter is the size of your baking pan because you don’t want to crowd them in too tightly or the bacon won’t get crispy. I was home alone so I just made a dozen. At a time. Ahem. The photos you see here are actually batch number two. The package of cocktail sausages was 300g so it didn’t take me long to get through them all. It is hard to resist these sweet and spicy bacon-wrapped morsels once you've tried them the first time.

Sweet and Spicy Bacon Cocktail Sausages

An easy but delicious appetizer with bacon, cocktail sausages and chili sauce. These are highly addictive. Be warned.

Ingredients
1 dozen or about 90-100g cocktail sausages
2-3 tablespoons extra hot chili sauce (We love ABC brand from Indonesia.)
4 thin slices or rashers streaky bacon
2-3 tablespoons dark brown sugar

For serving: extra chili sauce for dipping, if desired

Method
Preheat your oven to 375°F or 190°C.

Put your bacon slices between two pieces of cling film and gently roll them out with a rolling pin from end to end. You can do a couple of slices at a time. This will stretch them so that they are even thinner so each little sausage can still be rolled in bacon twice around but it will still bake up crispy.

Cut each slice of bacon into thirds.

Smear a little chili sauce on one end of each piece of bacon. Roll them around the cocktail sausages and secure with a toothpick or, if you are feeling fancy, call them cocktail sticks.

Lay them out in a big baking pan and sprinkle on half the brown sugar.

Bake for six or seven minutes and then remove from the oven. Turn the sausages over and sprinkle on the balance of the brown sugar.

Cook for about six to seven minutes more or until the bacon looks crispy enough for your liking.

Remove from the pan and rest them briefly on paper towels to drain the fat away. I tend to use one sheet of paper towel (so the newsprint doesn’t get on the food) with newspaper underneath.

Serve with extra chili sauce for dipping, if desired. It’s a must at our house.

Enjoy!

You try to take photos without snitching one!  Can't be done. 

Jammy Gooseberry Oatmeal Cookies #CreativeCookieExchange

Sticky gooseberry jam makes these oatmeal cookies even chewier. And everyone knows that a chewy oatmeal cookie is the best oatmeal cookie. 

This month’s Creative Cookie Exchange challenge was to use produce that we each have in abundance, wherever we are living right now. The UAE still grows a few things this time of year like okra and eggplant but I just didn’t see using either of those in a cookie. I decided to be adventurous and try a fruit that I had never cooked or baked with before, gooseberries, which are abundant in the United Kingdom this time of year, and are brought in to the UAE in prodigious quantities, at least in my local supermarket. A little research revealed that most gooseberries are too sour to eat uncooked without added sugar, so jam seemed like the logical answer. I’ll share the jam recipe at some point, but meanwhile, feel free to use whatever jam you’ve got handy for these great cookies. Something marmalade-ly with little chunks of fruit would get you closest to the taste of these made with my tartly sweet gooseberry jam.

Gooseberries!

I’d also like to point out that, despite their stickiness, clean up was a breeze thanks to my new silicone mats, a gift of the folks at Kitchen Executive Chef who are trying to spread the word about their great new product. Unfortunately, the mats are out of stock at Amazon right now but, according to a post on their Facebook page, they will be back in stock in just a few weeks.

Ingredients
For the cookie dough:
1/2 cup (firmly packed) or 100g brown sugar
1/3 cup or 70g granulated sugar
1/2 cup or 115g butter, softened
1/4 cup or 80g gooseberry or your favorite jam
1 egg
1 tablespoon milk
1 cup or 125g flour
1/2  teaspoon baking soda
1/2  teaspoon double-acting baking powder
1/2  teaspoon salt
1 cup or 100g uncooked quick rolled oats

For topping: 1/2 cup or 160g gooseberry or your favorite jam

Method
Cream your butter with the two sugars then add in the jam and mix well.

Now add in the egg and milk and mix again.

Add in the flour, baking powder, baking soda and salt and beat until smooth.

Add in the oats and beat until well mixed.  Chill the dough for half an hour in the refrigerator.

When you are ready to bake, preheat your oven to 350°F or 180°C degrees and grease a cookie sheet or line it with a silicone mat.

Drop one tablespoon scoopful at least two or even three inches apart on your prepared cookie sheet. These cookies are going to spread out.

Dip your thumb in some water and press an indentation in the top of the scoop.

Spoon in a half a teaspoon or so of the jam.

Bake 8-10 minutes, or until light brown.  For chewy cookies, do not over bake!

These are fabulous with a cold glass of milk. Enjoy!

Check out all the fabulous recipes my Creative Cookie Exchange friends have made with summer's bounty!

• Blueberry Pecan Rugelach from Karen's Kitchen Stories
• Breskvice (Jam Filled, Peach Shaped Cookies) from Spice Roots
• Cherry Viennese Sandwich Cookies from Magnolia Days
• Chocolate Chip Oatmeal Cookies with Zucchini and Almond from The Spiced Life
• Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
• Lemon Blueberry White Chocolate Cookies from Hezzi-D's Books and Cooks
• Lemonade Poppy Seed Linzer Cookies from Made with Love
• Nectarine Drop Cookies from A Baker's House
• Raspberry Crumble Cookie Bars from From Gate to Plate
• Rhubarb Shortcake Cookies from Rhubarb and Honey

The Creative Cookie Exchange theme this month is Creative Uses for Summer's Bounty! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

Christmas Ham Muffins #MuffinMonday

For just a little taste of Christmas any time of the year, make ham, pineapple and brown sugar muffins, topped with pineapple in just a little brown sugar mustard glaze.

One of the early recipes I shared on this blog was for a baked Christmas ham, covered all over with pineapple slices and maraschino cherries and slathered with brown sugar mustard glaze. Just like my grandmother used to make. I was cooking with a friend in Cairo while I was there on a house-hunting trip before our move, so the photos were pretty sad, but I can tell you that the ham was spectacular.

I give you exhibit A.

These muffins are a little sweet and a little savory and the little drizzle of brown sugar mustard glaze on top is divine.

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup or 120ml milk
1/2 cup or 120ml pineapple juice
1/2 cup or 120ml canola oil
2 eggs
2 slices canned pineapple in juice (about 1/2 cup when chopped or 110g)
3/4 cup or 100g sliced or chopped ham

For topping:
12 small chunks pineapple
1 tablespoon dark brown sugar
1 teaspoon prepared yellow mustard
6 cocktail cherries

Method
Preheat your oven to 350°F or 180°C and grease your muffin tin or line it with paper liners.

Cut your pineapple into small chunks and put 12 pieces in a small bowl for the topping. Add the tablespoon of brown sugar and the teaspoon of yellow mustard. Mix well.

Cut your cherries in half and set aside.

In a large bowl, mix together the flour, brown sugar, baking powder and salt.  Mash the brown sugar lumps out with a fork, if necessary.

In another bowl, whisk together the eggs, milk, pineapple juice and oil.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Fold in the pineapple and ham.

Divide the batter evenly among the muffin cups.

Put one piece of the pineapple topping on each, along with a drizzle of the brown sugar mustard glaze. Add one cherry half.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack for a few minutes and then remove the muffins to cool completely.

Now aren't those festive?

Enjoy! Early Merry Christmas to you!