Epic, Legit, Easy Cronuts

A Very Bacon Birthday

One year ago today, I posted my first recipe on Bacon and Legs. It was tasty, but not very pretty and the photography was definitely uninspired. I think I’ve come a long way throughout the past year. I’ve settled into my niche, I’ve found my voice and my recipes have improved as has my photography. I’m fucking growin’!

I have also met a ton of great people as a result of this blog. My Twitter family is amazing. The Philly blogging community is a truly wonderful and embracing bunch. I became a member of Philly Blog Love, which is a great network of local bloggers and all around great people. I couldn’t have had a better first year.

In May of this year, I was approached by Joel Murphy, editor-in-chief of Hobotrashcan.com. He had seen my Game of Thrones Theme Menu and thought I might be able to do more in the way of pop culture-themed recipes. I couldn’t have been happier about this idea. I was already constantly coming up with theme recipes and felt well equipped to start busting them out. I feel like this is when I finally felt comfortable and truly happy doing what I’ve been doing here.

So it’s been a therapeutic and wonderful trip, despite being chaotic and expensive. I couldn’t be more grateful for everything that has come along with it. So thank you. All of you. My readers, my supporters, the people that love me and the people that fucking hate me. You’ve all made this what it is, and I love it.

It's Always Yummy In Philadelphia: Cheesesteak Strata

It’s Always Yummy In Philadelphia: Cheesesteak Strata

Instead of posting a new recipe this week, I want to give you my favorites. A ranked list, based on how I feel about them, Letterman-style. Ease of recipe, taste, photography: everything coming together in my five favorite recipes. Allons-y!
5. Chicken Brat Pie. So delicious I ate half of it in one setting. And I usually have pretty good self control with my cooking. Warm, hearty comfort food with a meaty delicious twist.
4. Beer Battered Peanut Butter & Jelly. This was a recent one and I love how it turned out. PB&J is everyone’s favorite childhood food and I grown-up-ified it by battering it in Sweet Baby Jesus, a peanut butter and chocolate porter by DuClaw.
3. Fried Mozzarella Grilled Cheese. I make a LOT of grilled cheese sandwiches. It’s kinda my thing. It was hard to only choose one from the year, but when it comes down to it, this is definitely the best. Fried, crispy mozzarella sticks covered in cheese, sauce and greens, on crispy delicious fried bread. It’s a brick. But it’s so good.
2. It’s Always Yummy In Philadelphia. So quintessentially Philly and I’m so in love with this recipe. SO IN LOVE. A Cheesesteak and Soft Pretzel Strata. You can eat it ANY time of day and it’s so salty, cheesy, gooey, meaty, delicious.
1. Easy, Legit, Epic Cronuts. This is by far my favorite recipe. I wish it weren’t dependent on such a specific ingredient, but if you can get your hands on the frozen croissant dough, it’s so so amazing. Super easy, really fast and REMARKABLE. The light and flaky texture of a proper croissant, fried and glazed like a sweet perfect doughnut. Total foodgasm.

So there they are, my favorites. If you went by the stats, the list would have been:

5. Beer Battered Peanut Butter and Jelly
4. Adventure Time Cupcakes
3. Easy, Legit, Epic Cronuts
2. Prairie Bitch Corn Fritters
1. Monkees Grilled Cheeses 

I love that list too. Damn. Well there we go guys. One year of Bacon and Legs. Here’s hoping for many, many more!

XO,
Fontina



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


'A Very Bacon Birthday' have 3 comments

  1. September 23, 2013 @ 12:31 pm G-LO

    I say again, CONGRATS! Keep the great ideas coming.

    Cheers!
    G-LO

    Reply

  2. October 19, 2013 @ 10:21 pm mickmcneil

    Classy as fuck indeed! Nice blog, Cheers.

    Reply


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