Crunchy Peanut Butter Cups

Peanut. Butter. Cups. Three words that get me excited for this time of year! I don’t do Halloween but I DO do chocolate. As a kid, I remember getting the “king sized” Reese’s cups and savoring every bite. But, never mind Reese’s: these homemade cups are 10x better. Here’s the secret: graham cracker crumbs mixed into the peanut butter filling. It adds the BEST texture and flavor. Combine that with silky, smooth chocolate and… you get the idea. Crunchy peanut butter enveloped in the lusciousness that is your favorite Halloween treat. This recipe is especially dear to me because my mother came up with it after years of trial and error. This makes 4 dozen cups (THAT’S RIGHT!) so you’ll be everyone’s best friend as you share these with family, co-workers, friends, and trick-or-treaters alike. Feel free to sub in your favorite nut butter!

Makes 48 cups

  • 1/2 stick salted butter
  • 1-1/2  cups all-natural crunchy peanut butter
  • 1/4 teaspoon salt (only add if your peanut butter does not already contain salt)
  • 1-1/2 cup powdered sugar
  • 1-3/4 cups graham cracker crumbs (process in food processor or purchase pre-made crumbs)
  • 1 and 3/4 (12 oz) bags of semi-sweet chocolate chips
  • 1/3 cup all-natural smooth peanut butter
  • 48 small baking cups
  1. Melt butter in a pot over medium-low heat. When melted, remove from heat and add finely pulsed graham cracker crumbs, crunchy peanut butter, salt (if using) and 3/4 cup of the powered sugar. Mix well and taste. If it is not sweet enough, add more powdered sugar. The consistency needs to be that of your typical cup– you should taste more peanut butter than any other ingredient. You want consistency that allows you to form into balls.
  2. Roll into 3/4″ – 1″ round balls.  Flatten slightly. Place baking cups into mini baking pan. If you don’t have a pan, a cookie sheet will work just fine.
  3. In a small sauce pan, melt chocolate chips. Add smooth peanut butter and stir until silky. If it’s too thick, add 1 Tablespoon or so of coconut oil to smooth out. To fill your cups, spoon about a half-teaspoon of chocolate into the bottom of each baking cup. One at a time, place each peanut butter ball into the pot of chocolate to coat.
  4. Place coated ball into each paper baking cup. Fill the rest of the cups with about a tablespoon of the chocolate mixture. Tap the pan to spread chocolate evenly. Place your pan of cups into the refrigerator for at least 1 hour to firm up. Store in the refrigerator. These are best enjoyed chilled!

SaveSave

Hazelnut Coffee Sugar Cookies

Photo Credit: Ashley Cuoco

Confession #1: my beautiful new KitchenAid mixer came in the mail yesterday and I had to bake something immediately. It no sooner arrived on my doorstep than I was tearing the top open, shaking the packaging like a box of crackerjack to get the machine loose and gazing at it all googley-eyed on my countertop. It is matte gray. It is magical. It is perfect! (Early Christmas gift from my husband, just in time for the holidays!) Confession #2: coffee. I love coffee. Sometimes I wake up a half hour earlier just to savor a cup of coffee in the calm of morning. I once added espresso powder to brownies and it was incredible. The coffee enhances the chocolate flavor, making it bolder and richer. Here we have your standard sugar cookie with the added bonus of hazelnut coffee!!! Coffee + Sugar were meant to be. Hazelnut is my favorite (of course any flavor will please will do). The grain adds a nice texture and color to the cookies. Instead of rolling them out and punching out shapes with a cookie cutter, I chose to roll them into balls and give them a criss-cross with a fork. You can do either. Drink your coffee and eat it too!


Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 Tbsp fresh ground coffee
  • 1/2 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In a mixer, cream together butter and sugar. In a separate bowl, combine eggs, vanilla, and coffee until fully combined.
  2. In another bowl, combine flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined. Do not over beat.
  3. Chill this dough for at least one hour. When you are ready to bake, preheat oven to 350 degrees.
  4. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet (or roll into 1 tsp size balls). Bake for 8-10 minutes, or until edges are slightly golden. Enjoy!

Recipe adapted from I Am Baker, www.iambaker.net

2

Photo Credit: Ashley Cuoco

Mulled Hot Apple Riesling

Photo Credit: Ashley Cuoco

For years, my family has taken an annual trip to a farm on the East end of Long Island. I close my eyes: the October air is crisp on my face. Corn mazes, hay rides, and apple trees await plucking from all sides. Children laugh with their siblings as they run though the pumpkin patch. Mom and Dad pull their youngest in a wagon and search for a pumpkin without flaw for their doorstep. The warm, inviting scent of roasted corn in butter, turkey legs and apple cider fill the air. This is my happy place.

After an hour or so of brisk fall fun, all I can think about is sinking my teeth into a roasted ear of corn and sipping on a cup of hot cider. There’s no better feeling than warming the chill in your bones with a hot, soothing drink. I adapted this version of a mulled cider with the addition of my favorite white wine and a little brandy. I imagine this to be just the ticket for pre-dinner on Thanksgiving Day. It’s smooth and warm all the way down. The Riesling and apple cider is mulled with rich cardamom and allspice. A “mulled” drink is one that has been heated with a combination of spices (typically cinnamon, allspice, cloves and nutmeg in addition to a fruit like apple or orange peel). Heated low and slow over your burner for an hour or two, all those beautiful spices infuse themselves into the drink. Of course, you can still mull the apple cider as follows without the alcohol for a kid-friendly version. Served hot or cold, this cocktail is a guaranteed Autumn winner! Garnish with a single thin apple slice and cinnamon stick (you’ll impress all your friends). Happy drink making!

Serves: 6 — Hands on time: 10-15 minutes — Cook time: 1 – 3 hours

Ingredients:

  • 1 (750 ml) bottle of Riesling (crisp, dry, sweet: perfect! I like Clean Slate Riesling from Germany at under $10)
  • 2 cups apple cider
  • 1 Tablespoon good maple syrup
  • 1/4 cup wildflower honey
  • 1 small piece of fresh ginger, sliced (about 1 Tablespoon)
  • 10 whole allspice
  • 8 whole cardamom pods
  • 1/2 cup apple brandy (I used Calvados)
  • Apple slices and cinnamon sticks for garnish
  1. In a large pot, combine Riesling, apple cider, maple and honey. Add ginger slices, allspice and cardamom to the pot. Cover and cook on low-heat for 3 hours or medium heat for 1 hour (I think low and slow works best, if you have the time. If using medium-high heat, make sure you do not boil).
  2. Stir in brandy. Pour into 6 cocktail glasses (each should hold about 1/2 cup to 3/4 cup) and garnish with apple slices and cinnamon sticks. Serve hot for my preference! If not serving hot, refrigerate and try serving on the rocks. Enjoy!

Photo Credit: Ashley Cuoco

5

Photo Credit: Ashley Cuoco

Pumpkin Maple Coffee Cake

1

Photo Credit: Ashley Cuoco

Kendra Vaculin’s witty post for this cake on Food52 had me giggling:

“There are two types of people in this world: the ones that resist baking with pumpkin because it is an annual fad, and the ones that go full-tilt cuhrazy until bars and muffins and cookies and pie tumble out of every shelf in their fridge and pantry…”

I’m going to confess…I air on the ‘full-tilt crazy’ side when it comes to baking with pumpkin. I mean does anyone actually resist baking with pumpkin? I think not. The fad is great, join on in people! It only comes but once a year so you may as well enjoy it as long as possible. For instance, my sweet mother enjoys the autumn season so much that she decorates her home in August. Some call it crazy. I call it thorough enjoyment!

I was so excited when my NordicWare Bundt pan came in the mail. I think I squealed. I love the simple, elegant spiral design. Then I went on a mission to find the perfect fall-inspired recipe. Be still my pumpkin-loving heart! This confection combines pumpkin, maple glaze and a crumble center for the ultimate upgrade. So versatile, I have no doubt this goes for both dessert and breakfast. And there is no lack of maple flavor– all components of this cake get a little. All I can think about is waking up tomorrow morning, brewing my favorite Kona coffee and slicing off a piece or two at my kitchen table. I also love my landlords so much that I’ll gladly part with a few slices for them. A happy cuoco shares the fruits of her labors with the world!! Savor this cake with the ones you love this season.


Serves 8

Cake Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups packed pumpkin purée
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla

Crumble and Glaze Ingredients:

  • 4 tablespoons butter, cold
  • 1/3 cup flour
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  1. Preheat oven to 350° F. Mix flour, baking soda, baking powder, salt, and spices together in a large bowl and set aside.
  2. In a medium bowl, mix pumpkin, brown sugar, oil, syrup, buttermilk, and vanilla until well blended. Add wet mix to dry ingredients and fold to incorporate. The batter will be thick! Don’t worry, all is well.
  3. Next, assemble the crumble. Place butter, flour, brown sugar, 1 tablespoon maple syrup, and cinnamon together in a bowl, cutting the cold butter into the rest with a fork, mixing until small chunks form. Set aside.
  4. Pour half of the batter into a prepared pan that has been well greased. I used a medium-sided bundt pan, which worked out really nicely, but a loaf pan or a small casserole dish situation would also be clutch. After the first half of the batter has been poured, sprinkle the crumble all over the dish, and then top with the remaining batter.
  5. Bake cake for 30 minutes, or until a toothpick inserted comes out clean.
  6. Let cake cool while you assemble glaze (whisking milk and remaining 1/4 cup maple syrup into powdered sugar). If using a bundt pan, invert cake onto a wire rack to cool. Drizzle glaze over cake once it has completely cooled. Enjoy!

Recipe courtesy of Food52, www.food52.com

2Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

Buttermilk Vanilla Birthday Cake

2Photo Credit: Ashley Cuoco

Vanilla + Buttercream: a true BIRTHDAY combo! Classic and simple. I know a cute little boy who turned 2 years old today. I decided he needed a big, pretty white cake to blow out candles beneath. Or just dig his little face into. Probably both! When I presented him with this sugary, buttery confection, his eyes widened and he screamed “CAKEY! CAKEEEEY!” over and over again. What enthusiasm!! But really. Why wait for a birthday to bake a cake? Try celebrating your anniversary…a new job…cardboard collection day…a Tuesday? Any reason will do. Satisfy your sweet tooth with this delight!


Cake Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 large cage-free eggs
  • 2 cups unbleached cake flour (I used all-purpose)
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 3/4 cup buttermilk
  • 2 tsp vanilla extract

Frosting Ingredients:

  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp buttermilk*
  1. Preheat oven to 375 degrees F. To make cake, start by creaming the butter and sugar in a stand mixer or hand mixer. Add eggs. In a separate bowl, mix flour, baking powder and salt. Gradually add this dry ingredient mixture to the wet while alternately adding buttermilk. Mix in vanilla.
  2. Divide batter into 2 (8″) round cake pans. Grease pans generously with butter. You can also try filling 3 (6″) round pans for a cute small cake.
  3. Bake 20-25 minutes or until edges are a light golden brown. I have a gas oven, and 21 minutes was perfect. Allow cakes to cool in pans for 10 minutes before removing. Transfer cakes to cooling racks. Allow to cool completely before frosting. This is super important!! Nothing is worse than a cake that is frosted when warm. It’s impossible. Letting it cool overnight is best– avoid all temptation!
  4. To make the buttercream frosting: in a stand mixer or in a bowl with hand mixer, whisk the butter for 1 minute. Add the powdered sugar, 1 cup at a time. Scrape the sides in between each addition. Mix for 20 seconds or so between each sugar addition. Add vanilla extract and buttermilk. Mix on medium high speed for 4-5 minutes. Frosting should look light and creamy. Chill for 30 minutes before frosting your cake.
  5. For best frosting results, use an offset spatula. It has a large surface area, making it easier to spread evenly. Then first frost with a “crumb coat,” which is thin layer of frosting. This ensures that the end result is clean. Chill cake in the refrigerator for 30 minutes before adding the second layer. Then be generous with the rest of the frosting and get creative!

*If your frosting seems too thick or hard to work with, add 1-2 teaspoons more.

1Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

Sweet Potato Spoon Bread

1Photo Credit: Ashley Cuoco

Spoonbread: it’s a southern American staple. Kind of like savory a bread pudding, kind of like a soufflé, kind of really delicious. Right now I’m imagining the menu for my perfect Thanksgiving Day meal… each guest with a tiny ramekin of this good stuff. I don’t have a big house or a large table to seat my family just yet, but I can dream! I think this is like if your sweet potato mash and cornbread had a baby. It’s soft and has wonderful flavor from the sweet potato and thyme combo. A fine cornmeal gives it just enough structure to hold up. I just love the idea of digging into this with a spoon. Warm, pillow-y goodness. It’s a home-cooked comfort side that’s sure to please!


Yield: 8-10 servings — Hands-on time: 1 hr — Total Time: 2 hrs

Ingredients:

  • 2 1/2 cups milk
  • 1 Tbsp fresh thyme leaves
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • Pinch of ground red pepper
  • 1 cup plain yellow cornmeal (I prefer the fine grain)
  • 6 Tbsp butter
  • 3 medium-size sweet potatoes, baked, peeled and mashed
  • 5 large eggs, separated
  • 2 tsp baking powder

1. Preheat oven to 350°. Bring first 5 ingredients to a simmer in a 3-qt. saucepan over medium heat. Whisk cornmeal into milk mixture in a slow, steady stream. Cook, whisking constantly, 2 to 3 minutes or until mixture thickens and pulls away from bottom of pan. Remove from heat, and stir in butter. Cool 10 minutes.

2. Place potatoes in a large bowl; stir in cornmeal mixture. Stir in egg yolks and baking powder, stirring until well blended.

3. Beat egg whites at high speed with an electric mixer until soft peaks form; fold into potato mixture. Spoon batter into a well-buttered 3-qt. baking dish (or small ramekins!)

4. Bake at 350° for 40 to 45 minutes or until golden brown and puffy. (Edges will be firm and center will still be slightly soft.) Cool 10 minutes on a wire rack before serving.

Recipe courtesy of Southern Living, www.southernliving.com

Classic Pumpkin Pie

1Photo Credit: Ashley Cuoco

I stepped out of the house this morning and thought: aaaaah. This autumn morning crisp is here to stay. You know what that means. It’s pie season! Where to even begin with such a staple: good ole pumpkin pie. My mom has been making this pie on Thanksgiving Day for as long as I can remember. Subtle pumpkin flavor, not too sweet and even better when topped with a dollop of whipped cream. That slice you see in the photo above was my breakfast yesterday morning. It was perfect! If the thought of making a pie from scratch has you nervous, don’t sweat it. I can honestly say that pumpkin pie is the easiest pie you can make. The filling takes less than 5 minutes and there is only a single crust to make. Leave it to King Arthur Flour to make one of the best crusts I’ve ever tasted. It’s part shortening, part butter, and 100% flaky and delicious! I’ve got some extra tips and tricks below. Happy baking!


Yield: 1 pie, single crust

Crust Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp salt
  • 4 Tbsp shortening
  • 5 Tbsp unsalted butter
  • 3 to 5 Tbsp ice water

Pie Filling Ingredients:

  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon + 1/2 tsp ground cloves (or, use 1 and 1/2 tsp Pumpkin Spice Mix)
  • 2 large eggs
  • 1 (15 oz) can Organic pumpkin
  • 1 can (12 oz) evaporated milk
  1. For the crust, whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly.* Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 2 tablespoons of water (must be ice cold!), and toss to combine.
  2. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.**
  3. Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
  4. Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out. When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.***
  5. Roll the dough to the size needed (about 12″ for a 9″ pie). Place it in a pie pan, and refrigerate it while you prepare your filling.
  6. To make the pie filling, mix sugar, salt, cinnamon, cloves (or spice mix) in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour mixture into pie shell.
  7. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes more or until a toothpick comes out clean. Cool on a wire rack for 2 hours before serving. Serve or refrigerate. Enjoy!

Crust recipe courtesy of King Arthur Flour, www.kingarthurflour.com

Notes:

*Add the shortening 1 Tbsp at a time and mix with pastry blender between additions. The goal is to coat the shortening crumbs with the flour. You’re just trying to cut the shortening into the flour, which is why a pastry cutter is best for this! Do the same with the butter, adding and mixing 1 Tbsp at a time. A little trick for the butter: freeze the 5 Tbsp of butter for 5-10 minutes and then grate with a cheese grater. This cuts the butter into smaller pieces, making it much easier to incorporate into the flour.

**My grandmother taught me to roll out dough between 2 layers of plastic wrap. I have had best success with this method. Also, be cautious of adding too much water. You only need enough to get dough to stick together. If you add more than necessary it will be too sticky to roll out. You can always add a tiny bit more flour to combat that, but be careful! It’s a balance between not too dry and not too wet. Stick to the recipe measurements for best results. This is something that will get easier to eye and feel with practice.

***You don’t have to refrigerate. Feel free to roll out the dough immediately.

2Photo Credit: Ashley Cuoco

Double Chocolate Mocha Cookies

7Photo Credit: Ashley Cuoco

Think of these as tiny bursts of chocolate-y heaven with just a hint of espresso. These are sure to satisfy any chocolate-lover, coffee-addict’s sweet tooth! The addition of the cinnamon and espresso powder adds a complexity in flavor that you’ll taste. Layers of sweet chocolate, semi-sweet, and cocoa powder pretty much make this a triple-whammy. I imagine these being great for after dinner dessert with coffee or as a sweet surprise for a friend. I’m sending my little brother away at college a batch of these in the mail. The best part: these are super quick to make. You’re done in a half hour!

Ingredients:

  • 1/2 cup (8 tablespoons) butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon to 1 tablespoon espresso powder, optional, to taste
  • 1 teaspoon ground cinnamon, optional*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Double-Dutch Dark Cocoa or King Arthur All-Purpose Cocoa
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chips: cappuccino, cinnamon, chocolate, or a mixture
  • *Use ground cinnamon if you like the cinnamon/chocolate combination, but aren’t using cinnamon chips.
  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. Combine the butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl. Beat until the mixture is smooth. Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK. 
  2. Beat in the cocoa. Add the flour, beating slowly to combine. Add the chips, mixing until they’re well-distributed.
  3. Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.
  4. Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart. Allow the cookies to cool right on the baking sheet. Enjoy!

Recipe courtesy of King Arthur Flour, www.kingarthurflour.com

1

Photo Credit: Ashley Cuoco

2

Photo Credit: Ashley Cuoco

3

Photo Credit: Ashley Cuoco

4

Photo Credit: Ashley Cuoco

6

Photo Credit: Ashley Cuoco

8

Photo Credit: Ashley Cuoco

Potato-Leek soup with Pierogi

1Photo Credit: Ashley Cuoco

Potato soup: humble, comforting and satisfying. For the many reasons you love the soft interior of a good French fry, so you love potato soup. Savory is my kind of soup. The leek and potato combination is a wonderful flavor– full and complete. This was my first time cooking with leek and my impression is that it is really not far from the onion and garlic. Similar flavor and I have seen it described as a more mild version of an onion. Now, take a lovely potato soup and add pierogi, bacon and chives. Woah! First, render the bacon until nice and crunchy. Then take that delicious pan, filled bacon fat goodness and sear the pierogi until golden on both sides. Top at the soup’s center, sprinkle on some chives and there you have it. Beautiful presentation and great flavors. My personal opinion is that this is more of a starter dish than a main course. Or a great lunch item, as I enjoyed earlier today. When the temperature in New York drops to 59 degrees (welcome October!) warm up and try this dish!

Yield: 4 servings — Active time: 35 min — Total time: 40 min

Ingredients:

  • 4 Tbsp unsalted butter
  • 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
  • 1 onion, sliced
  • 2 russet potatoes (about 1 pound), peeled and sliced
  • 3 cloves garlic, minced
  • Salt and freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 slices thick-cut bacon, chopped
  • 12 frozen or fresh mini pierogi (or 6 regular size)
  • Chopped fresh chives, for topping
  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
  2. Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
  3. Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi bacon and chives. Enjoy!

Recipe courtesy of Food Network Magazine, 2015.