PUMPKIN PIE TRUFFLES. I'm just gonna leave these right here for you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is an oooooold recipe from the blog archives that I brought back to life with new photos- swipe to see the yummy filling! And if you hurry you can catch the original pics in my stories from approx. 5 years ago that are seriously laughable. But hey, it's a good lesson in perseverance and always rewarding to look back and see how far you've come- so whatever your goals may be, stick with it! You'll get there. My husband said, "in 5 years will you look back at these photos and cringe?" Ha! Who knows? But I'm excited to keep learning and growing.
Recipe in profile for these tasty little two-bite treats that would look adorable amongst any Thanksgiving dessert spread!
It all started with bacon... 🥓😍
So easy you have no excuse but to make this for yourself.
Started by cooking bacon, put on a plate and let cool so you can break it up into tiny pieces.
Parchment paper in a casserole dish (or whatever you got) and layered the bottom with tater tots.
Sprinkled it with lots of yummy cheese and the chopped bacon and then mixed six eggs with a little milk and poured it over the tater tots, cheese, and bacon.
Baked in a 420°oven for twenty minutes and then I turn it down to 375° for the last fifteen minutes so the egg cooks but the top doesn't burn. Pull it and stick a knife in to ensure it is cooked. If your knife has liquid runny eggs then you need to cook for a bit more but don't leave it unattended. You'll burn it, ask me how I know that! 🤔😏🤣
Once cooked I pull mine out of the casserole dish and place on a cutting board so it can form and cool a bit before I cut it. Serve with some hot sauce and enjoy!!
Though the waters are choppy, I must sail through. I tumble but I always get up. My inner light inside me will still shine albeit the dark world that surrounds me. It's a new day, a new week. The tide is still strong as ever but with each falter I learn how to preserve despite each blow