Maple Bacon Crack

Ingredients
1 lb. bacon
1 pkg. Pillsbury crescent rolls
1/2 c pure maple syrup
3/4 c brown sugar

1. Preheat oven to 325 degrees°F.
2. Line a rimmed baking sheet (like a 15×10) with foil and liberally grease the foil with cooking spray.
3. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal.
4. Stretch the dough out to fit the size of the pan with your hands so it’s even.
5. Prick the dough with a fork all over. Set aside.
6. Meanwhile, cook your bacon till lighter in color and not quite crispy.
7. Drain the bacon on a paper towel-lined plate.
8. Drizzle 1/4 cup of the maple syrup over the crescent roll dough.
9. Sprinkle with about 1/4 cup of the brown sugar.
10. Top with torn pieces of the cooked bacon.
11. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
12. Bake for approx. 25 minutes or until bubbling and caramelized.
13. Remove from the oven and allow the pan to come to room temperature.
14. Cool before cutting into pieces.

Recipe from Get In My Belly.

Olive Oil & Blackberry Bundt Cake

Ingredients
5 large eggs
1-1/2 c sugar
2/3 c olive oil
1/2 tsp almond extract
1 tsp. vanilla
3/4 c almond flour
1-3/4 c unbleached cake flour
3/4 tsp. salt
1-1/2 tsp. baking powder
1/2 c milk
1-1/2 c fresh blackberries

Preheat oven to 325*. Grease a 10-12 c bundt pan.

In a large mixing bowl, beat together the eggs and sugar until very light and pale yellow, about 3 minutes. Add the olive oil and extracts and beat until incorporated.  In a separate bowl combine the flours, salt, and baking powder.

Add the dry ingredients to the liquid mixture alternately with the milk, starting and ending with the dry ingredients. Stir until smooth.  Gently fold in the blackberries. Pour the batter into the prepared pan and bake for 45-50 minutes, until a tester inserted in the center comes out clean.

Remove the cake from the oven and place it on a rack to cool. Turn it out of the pan onto a rack after about 10 minutes to cool completely.

Recipe adapted from King Arthur Flour.

Enjoy!