Month: December 2015


Dec
2015

Bakn!

categories: Around Pittsburgh, Restaurant Review

The staff t-shirts actually say “I like pork butts and I cannot lie.” How fun is that? Super cool and totally trendy, I still haven’t figured out if the restaurant called Bakn in Carnegie, PA is a diner or a gastropub? I entered with an expectation for bacon overdone-ness. Bacon on everything, in everything, and of course the topping of choice. Although this is somewhat the case, you can definitely eat your bacon on the side if you wish.

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Serving as right now’s hot spot for revitalization, Carnegie is finding “new” from food to fashion. From the retail store of A. Ward’s Cheescakes, my favorite cheesecake ever, Fluhme GlamBar, which sounds like a princess’s dream, and every little cute boutique and coffee shop in between, Carnegie is movin’ on up!  Once a main street lined with empty store fronts, the town’s parking meters come at a premium. And now there’s a fresh, hip restaurant called Bakn…

Bakn has a bar. Check. Honestly, I wasn’t sure what to expect! With hours 8am-10pm Tuesday through Saturday and Sunday 8am-9pm, you can get your breakfast for dinner, dinner for breakfast, and everything in between. I started with a Bakn Bloody Mary which contained house Bakn-Infused vodka, spicy bloody mary mix, a pickle, a hot pepper, and peppered bacon.
Absolutely delicious, I tasted a bit of horseradish in mine. Not sure if this was a bartending preference or what, but I loved it.

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The Freshly Squeezed OJ is a must try along with the cocktails made with the OJ like Bakn’s Beermosa, Mimosa, Brunch Punch, or the 376 Standstill! Ha!

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On to the menu…


Mostly breakfast-inspired, the menu ranges from signature eggs and omelet items to burgers. Being a pork belly girl, what caught my eye were the pork belly options- tacos, cuban, and a reuben. Since I was dining during brunch, I ordered for breakfast, the Breakfast Sandwich #1 Fried Egg, Peppered Bakn, Jarlsberg Cheese, Oven Roasted Tomato, Arugula, and Baknaise on Sourdough and for lunch, the Pork Belly Reuben.

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The Bakn Flight was a perfect appetizer, a sampling of all five house bacon flavors of the day- Applewood Smoked, Maple, Boar, Peppered, and Cajun. The Breakfast Sandwich #1 was yummy! The creamy Jarlsberg and fresh sourdough made it! The pork belly Reuben did not disappoint. The pork belly was juicy with a pleasant sauerkraut, nothing overpowering. Baknaise is exactly what you think a bacon mayonnaise would taste like, a pairing light enough to love on probably anything!
I will go back to try the many different versions of pancakes and waffles with and without bacon!
We are so lucky to have local “foodpreneurs” dreaming, making it happen, taking the jump. Thank you! Pittsburghers are loving the dining diversity, the food, the fun!
Ciao!

Bakn
335 East Main St.
Carnegie, PA 15106
412-275-3637


Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

categories: Desserts, Fun for Kids, Party Time, Recipes

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

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Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

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Enjoy!
Ciao!


Dec
2015

Double Chocolate Cherry Chunk Cookies

categories: Desserts, Recipes

My holiday baking typically includes tons of nuts! I am not sure if it’s because I grew up with old school Italian recipes where heaps of nuts and/or raisins were added to every single simple cookie or because I loooove the taste and texture. Not a huge raisin fan, I tend to add dried cranberries or cherries instead.
These double chocolate chunk cookies are a holiday favorite cookie- a must try! I doctored them up with some dried cherries and walnuts! Get creative and add in your faves!

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Double Chocolate Cherry Chunk Cookies
(Makes 3 dozen 2 inch cookies)
Ingredients:
2 cups flour
1 tsp. baking soda
1/2 cup cocoa
1 cup butter, softened
1-1/2 tsp. vanilla extract
1 cup sugar
1 cup light brown sugar
2 eggs
1 11.5 oz package chocolate chunks
3/4 cup dried cherries, chopped (optional)
3/4 cup walnuts, chopped (optional)

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl combine flour, baking soda, and cocoa.

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs one at a time, beating well.

Beat in dry mixture a little at a time until well mixed.

Stir in chocolate chunks, chopped dried cherries, and chopped walnuts.

Drop by tsp. onto a parchment lined cookie sheet. 2 inches apart.

Bake 9-11 minutes until set.

Remove and let cool on sheet for 3 minutes then move to a wire rack to complete.

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Enjoy!
Ciao!


Dec
2015

Chocolate Pistachio Cherry Pie!

categories: Desserts, Recipes

We are totally sick of pumpkin pie! Ahhh! The pumpkin was so yummy and refreshing at first. Smothered with creamy cool whip, it was pretty much breakfast, lunch dessert, and dinner dessert while it lasted. Now we are so over it! For dessert tonight I changed it up and made a cherry pie edged in pistachios and chocolate chips.  A little edgy and a little holiday chic, this special little bundle of sweetness is sure to hit the spot! Here is the recipe…

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Chocolate Pistachio Cherry Pie
Ingredients:
1- 9 inch pie crust- your favorite mine is Ina Garten’s yummy crust
2 cups jarred dark cherries
3 tbsp. sugar
Approx. 1/4 cup corn starch
1/4 shelled pistachios, roughly chopped
1/4 cup chocolate chips

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Directions:
Preheat oven 375 degrees.

Grease and flour pie plate or shallow cake pan.

Roll out crust into a 9 circle.

Fit into the pan and push to form.

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Cover with aluminum foil.

Fill the top of foil with dry beans.

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Bake 20 minutes or until crust is set and begins to cook.

Meanwhile, cook cherries until boiling.

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Add sugar to taste.

Add cornstarch little by little by mixing with warm water and adding to cherries.

Remove foil and fill pie crust with cherry mixture.

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Bake until crust is golden brown.

Let cool.

Top with pistachios and chocolate chips around the edge.

Cut and serve.

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Enjoy!
Ciao!