Slow Cooker Maple Bacon Beer Baked Beans

A hearty and flavorful baked beans recipe with a twist of maple syrup, bacon, and beer, slow-cooked to perfection. Perfect for gatherings and potlucks.

Ingredients:

• 1 lb dried navy beans
• 8 slices bacon, diced
• 1 onion, finely chopped
• 3/4 cup maple syrup
• 1/2 cup dark beer
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup tomato paste
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Dried navy beans should be rinsed and soaked overnight

Cook the chopped bacon until crispy in a skillet

Eliminate extra fat

Soak beans, cook bacon, chopped onion, maple syrup, dark beer, molasses, brown sugar, Dijon mustard, tomato paste, chicken broth, salt, and black pepper should all be combined in a slow cooker

Mix thoroughly to blend

Cook beans for 6 to 8 hours on low heat, or until they are soft

If needed, adjust the seasoning before serving

Cookie Dough Cupcakes with Biscoff Frosting

Enjoy the best of both worlds: cookie dough and cupcakes with a delicious Biscoff frosting. There's no better time than any to enjoy these cupcakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup mini chocolate chips
• For the Cookie Dough Filling:
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/4 cup mini chocolate chips
• For the Biscoff Frosting:
• 1/2 cup unsalted butter, softened
• 1/2 cup Biscoff spread
• 2 cups powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs, one at a time, followed by the vanilla extract

Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk

Mix until just combined, then fold in the mini chocolate chips

Fill each cupcake liner about two-thirds full with the cupcake batter

In a separate bowl, prepare the cookie dough filling by mixing together the softened butter, brown sugar, flour, and mini chocolate chips

Roll small portions into balls and place one in the center of each cupcake

Bake for 18-20 minutes or until a toothpick inserted into the cupcake not the cookie dough comes out clean

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

While the cupcakes cool, prepare the Biscoff frosting

In a mixing bowl, beat together the softened butter and Biscoff spread until creamy

Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until the frosting is smooth and fluffy

Adjust the consistency with more milk if needed

Once the cupcakes are completely cool, pipe or spread the Biscoff frosting onto each cupcake

You can garnish with extra mini chocolate chips or crumbled Biscoff cookies if desired

Enjoy your delicious Cookie Dough Cupcakes with Biscoff Frosting!