Wednesday, September 28, 2011

Mint Chocolate Cake

"Dang... that girl looks mean." This was my first thought when I saw Yen-Nei, one of my bestest friends. She was two seats ahead, one row over, in the front of the class wearing this ridiculous head band.  For some reason, she stuck out. Maybe it was that damn headband. Serious- she wore it religiously. Either way, I had no one to talk to and crossed my fingers she'd acknowledge me. College was kind of rough because I transferred. Most people have the convenience of making those freshmen bff's and stuck together the rest of academia.



Fortunately, b-girlin gave me an extended family and as fate would have it, Nei became friends with two of the guys that danced. They asked if it was cool if she and Asako, the third part of our whole, could come along for Spring Break. In 5 minutes of talking to Yen-Nei and Asako... I wanted to be their friend.


It goes without saying that's exactly what happened and I am grateful to have them in my life.  We shared an apartment in college and enjoyed many a night eating peppermint icecream  (though Asako prefers vanilla) over our books.  Now we are miles apart: Nei in California, Ako in Michigan, and yours truly reppin' that VA flavor. It's rough but makes you appreciate the time you do get to spend together all the more.


A few weeks ago, Nei came for a visit and I took it as an opportunity to make the birthday cake she didn't get in July. In honor of those long study nights, I went with peppermint. This is actually the cake I referenced in a previous chocolate cake post. It was impressive then- but with a few adjustments and peppermint? Good grief.



This cake... is effing delicious. You don't have to take it from me- I'm no biased baker! Everyone at our little dinner party paid heavy compliments and this was a crowd of blunt, old friends. No one smooths edges or holds back! It was the perfect balance of chocolate and mint- no listerine after taste. On point!


The garnish is Andes mints chopped up in the food processor. What's great about these mint candies is their subtlety; they're not overpowering and only heightened the flavor. The cake is moist and light; the frosting smooth and fluffy.

Anything for you Nei! Mwah!

Crazy Mint Chocolate Cake
from SixOneSeven

Cake
1 1/2 cups cake flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1/3 cup oil
1/2 teaspoon vanilla
1 teaspoon peppermint extract
1 tablespoon red vinegar
1 cup water
1/4 cup mini semi-sweet chocolate chips (optional)

Garnish (optional)
Andes Mints

Mix the dry ingredients and then add the wet ones, and mix until smooth. (I beat it for about 1 minute with a mixer.) Prepare pan(s) by greasing and flouring lightly. Pour into two 9-inch round pans. Bake at 350 degrees for approximately 30 minutes. Test with a toothpick to make sure it is done all the way through. Cool. Ice with favorite frosting.

Basic Peppermint Buttercream Frosting

1/2 cup butter (no substitutes), softened
4 cups confectioners' sugar, sifted
1-2 teaspoon peppermint extract
1/4 cup milk

Mix butter and sugar in a mixer until smooth. And yes, sifted sugar makes a difference in frosting- that's where those lumps come from.

Add vanilla and gradually add milk, until it's the consistency you desire.

Saturday, September 24, 2011

Pork and Napa Dumplings

Dumplings. That's what's up. If you're not on that dumpling tip, you need to be. They're delicious and nutritious, a delightful treat that's yummy for the tummy.



At first, the thought of making dumplings was intimidating. The dough looked magical and elusive- it was a mystery that I left to the pro's and restaurants.

Then I purchased "Asian Dumplings" by Andrew Nguyen during Border's going out of business sale (that never seems to go out of business). Sound familiar? That's because it's the same book I got the Incredible Chinese Chile Oil recipe. It is also the same sauce you see drizzled all over the dumplings... so good.


The book is very reader friendly and has simple illustrations to break down all the wrapper styles. In short, it's a gem for every level of dumpling maker. The recipes are delicious and the instructions are merciful. Don't have a food processor? It's cool. There are directions for every type of kitchen set up as well.



This is my first attempt and I stuck it out with 2 of the most basic recipes in the book: basic dumpling dough with pork and napa cabbage. This dough is the foundation of many Chinese dumplings and has a medium thickness; it's flexible and easy to work with. And do not freak out when you see the directions. It's flour and water. Done. You can make it ahead of time and leave it in the fridge or use it immediately.

 
As for the filling, it's hard to go wrong with pork and vegetables. The ground pork meat is hard to over cook and napa cabbage is amazing at absorbing flavor- especially if you cut it with the leaves stacked on one another and at a sharp angle. Don't go chop chop chop crazy. Put a lil love into it!



Don't fear the dumpling. I forbid it. Nobody cares if they're not picture perfect. The taste is what matters. Just give it a try and you'll be amazed with the results.

Basic Dumpling Dough
from Asian Dumplings

10 ounces (2 cups) unbleached all pupose flour
About 3/4 cups just boiled water
*dash of turmeric powder for that golden color (optional)

Yields: makes 32 medium dumplings and 24 fatty dumplings

To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.

Alternatively, make the dough by hand (which I did). Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon. 

Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.

After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Pork and Napa Cabbage Filling
from Asian Dumplings

2 cups lightly packed finely chopped napa
1/2 teaspoon plus another 1/2 teaspoon salt
1 tablespoon finely minced fresh ginger
1/4 cup chopped Chinese chives or scallions
2/3 pounds ground pork (fattier kind is better)
1/8 teaspoon ground white pepper
1/4 cup Chicken stock or water
1 1/2 tablespoon light soy sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon canola oil
1 1/2 tablespoons sesame

Put cabbage in a bowl and toss with the 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture. Drain in mesh strainer, flush with water, and drain again. Dry thoroughly.

Transfer cabbage to bowl and add ginger, chives, and pork. Stir until it comes together.

In a small bowl, stir together remaining ingredients. Pour over pork mixture and stir until there are no visible chunks. To develop flavors, set aside at room temperature for 30 minutes. It should be about 2 cups of filling.

Now would be a good time to make the wrappers if you haven't already.

Before assembling, line a baking sheet with parchment paper. For each dumpling, hold a wrapper in a slightly cupped hand and scoop about a tablespoon of filling. Place it slighly off center towards the upper half of the wrapper, pressing and hsaping it into a flat mound and keeping it 1/2 inch from all sides. Fold and pleat to to enclose filling.

Place finished dumplings on baking sheet and cover with dry kitchen towel. Repeat with remaining wrappers.
Once all are assembled, you can refrigerate in plastic wrap, freeze in ziplock, or cook immediately.

To cook, half fill a large pot with water and bring to a boil over high heat. Add half the dumplings, gently dropping into water. Nudge dumplings apart with wooden spoon to keep them from sticking together. And/or to the bottom of the pot. Return water to simmer and lower heat to mantain the simmer and gently cook; a hard boil can make a dumpling burst. Cook for about 8 minutes, or until they float to surface, look glossy, and are puffed up and a tad translucent. Use slotted spoon or skimmer to scoop up the dumplings. Cover serving plate with a bowl to keep dumplings warm. 

Return water to a boil and bring it back down to a simmer. Let it reheat for a minute or two and start all over again. Personally, as one dumpling finished I would another one to expediate the cooking process.

Serve with soy sauce, hoisin, etc.

Monday, September 19, 2011

Hazelnut Plum Tart

Sunday is kind of like the lotto in this house... you never know what you're going to get. Without fail, one of us comes home with something that our parent's pushed upon us. It's sweet. I love them for it.



A few weekends back, Mike's mom bestowed us with some plums. He insisted he would eat them within the week.

 

Over a week later... I found them in the fridge. Untouched and slightly soft. Okay plums. Rule of the house: no food goes to waste. What the heck do you do with plums though?


It was like the foodie energy aligned. I have a few standard issue blogs I check on the regular. One of which is (of course) Smitten Kitchen. Wouldn't you know it, her most recent entry incorporated plum.



And hazelnut. Hazelnut people... you know- the stuff that comprises nutella.

 
If that's not a sign... I don't know what is.

 
Meet the Hazelnut Plum Tart. Insanely good. You'll rub up against the oven like a purring kitten when you smell this baby baking. I was shocked!  Who knew plums were so amazing to bake? It's a whole new world! Plums, I welcome thee with open arms!



Everyone loved this tart, from mothers, to random office mates, to the boyfriend. It is signed and approved for future use. It's unique and rustic.


Note: Not too keen on hazelnuts because of that bitterness? Do a better job of getting the skins off! That's where the bitter taste resides. A trick from Smitten to get the skins off is toast them well (NOT BURNT) to create a strong flavor and loose skin. Rub them with dry hands until the skin comes off almost entirely.

Hazelnut Plum Tart
from Smitten Kitchen


Crust and crumbs

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
1/3 cup (1 3/4 ounces of 49 grams) hazelnuts or hazelnut flour
1 1/2 cups (188 grams) all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt

Filling

1 pound ripe but firm plums (about 4 standard black ones or 12 smaller Italian plums)
1 tablespoon (8 grams) all-purpose flour
1/4 cup plus 2 tablespoons (6 tablespoons) granulated sugar
1 large egg, lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
Grated nutmeg, optional

Preheat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 to 15 minutes, then let cool enough to remove the skins (see above). Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.

Transfer nuts to the bowl of an electric mixer and add 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumbs begin to stick together, about 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust; I like to use the bottom and side of a heavy measuring cup to help press the crumbs neatly down and up the side, forming a nice inner corner. Set remaining crumb mixture (about 1 1/2 cups) aside. Transfer crust to the oven; bake until it appears to be set, 15 to 20 minutes; go easy on this baking time as I found it was easy to overbake the outer corners of the tart base in the final baking. It’s going to slump a wee bit in the oven; feel free to press the sides back up the sides with the back of a metal spoon when it comes out of the oven to get them back in place. Set aside to cool (the fridge will expedite this for you).

Slice plums in half, and remove pits. Slice larger plums into eighths and smaller ones into quarters and arrange in cooled crust. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and a few gratings of fresh nutmeg. Pour custard over fruit; sprinkle with reserved crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting if serving warm. You can serve this warm or at room temperature but we much preferred it fully chilled.

Wednesday, September 14, 2011

Peach Picking at Catoctin Mountain Orchard

Last year, my co-worker blessed me with the gift of white peaches from an orchard. Remember those Ginger Peach Muffins? Delicious! Those peaches were fresh and divine- a true gift from the Earth. Since then, I changed companies but memory of their sweetness lingered. I contacted my old co-worker and he hooked me up with the location: Catoctin Mountain Orchard. 


We piled into the ol Rav 4 and made an afternoon of it. During the ride up, we held our breaths as gray storm clouds gathered. It was the last weekend in the season- the heck with it! A little rain never hurt anybody. 


When we arrived, it was not exactly what we had in mind. They told us we couldn't physically pick the peaches which was the battle plan.  Oh well, another day!


However, they have a kick ass store with fruit readily available for the choosing. There was an assortment of jams and local goodness. I grabbed some farm fresh eggs; the yolks were so much thicker than the store bought produce! You could even purchase peach cider and peach butter! 


Outside, there is a flower garden to pick bouquets, various tree groves, and a cute playground for uh... children? Oh come on- you would totally climb into an apple castle if you saw one too.



Then trouble struck: the bakery.


Oh my. These pies were fresher than toothpaste (boo).  You can watch the baker turn them in oven and there's a myriad of flavors. The hunny bun bought the group a Peach Pecan pie which we promptly destroyed in the gazebo. It was mad good. Thank you babe!



After doing some damage in the store, we went for a stroll through the orchard. It was a little overcast, but that didn't take away from the magic. Then...  decisions, decisions. What to do with all the lovely peaches that found their way to the kitchen? Cobbler time!

This recipe comes from Cooking Lite magazine hence it's not your standard cobbler. The crust is more dense and less flaky- not quite cake and very bready. This crust soaks up flavor like it's their job. The juice of the fruit coats everything- it's scrumptious. You don't have to use white peaches for this recipe- use any kind you want! Just make sure that they're not super ripe because the texture is softer. If they're only a touch ripe, they will hold better form and not turn to mush.

Also, I halved the recipe and substituted blueberries with straight peaches  Use an 8x8 pan if you do the same. Serve with warmed with vanilla icecream!

Lite Peach Cobbler
from Cooking Lite

5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6 3/4 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar 

Preheat oven to 375°.

Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Saturday, September 10, 2011

Chocolate Chip Cookies Before the Storm

This area can't catch a break! First the earthquake, then Hurricane Irene, and finally a dash of hardcore storming. Allllll right! Make the most of things. When we heard Irene was coming, we knew there was only one logical thing to do: have a party.


The night before the storm hit, friends and fam came over for an evening of relaxation. Video games, drawing, conversation on hammocks, music, and cookies (oh we'll get there in a moment). Good people make for good times. 


However, I'm pretty sure that the neighbors think our basement is a torture chamber now. It's the only room with a TV and having 12 adults crammed in there playing Smash Brothers made quite the ruckus. What can I say... we're passionate.  


The cherry to my sundae was being introduced to Kaliya. She's my friend's Pomeranian and I've facebook stalked her since she was a puppy. Yes, that thing is real. Real cute.


While everyone was getting heated under the collar, I vanished to the kitchen to make the chocolate chip cookies. I love company but can only be in a crowd for so long- my body craves calm. A few stragglers poked their heads in to see what was smelling so yummy...


Then they promptly destroyed the cookies. These are without a doubt, the best chocolate chip cookies to come out of this kitchen. Soft. Rich. Slightly crisp edges. Gooey center. Divine. I was truly impressed. No really... pour yourself a tall glass of milk and make them


Fortunately, I stashed a few for Sunday brunch. Irene didn't phase our neck of the woods too much. It came through Saturday and we stayed tucked away in the basement. I must admit, I was a bit nervous but Mike didn't even blink. PHEW!


The next morning, it was beautiful and the sun poured through the trees. We took it as an opportunity to sit on the front steps, sip some milk, and nibble on home made goodness.


Grateful.

Chocolate Chip Cookies
from Baked

2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips

In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds. Add the flour mixture, bit by bit, mixing after each addition. Using a spatula or wooden spoon, fold in the chocolate chips.

Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).

Preheat the oven to 375 F degrees. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies.

Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.

Monday, September 5, 2011

Key Lime Pie for Two

Peered outside the front door this morning and what do you know.... it's fall. Leaves coated the cars and ground. I need to post all the summer lovelies quick! Ahhh! People don't wanna read about berries when it's pumpkin season. Mmmmm.... pumpkin.

 
America's Test Kitchen recently published "Cooking for Two: 2011." I love America's Test Kitchen's stuff- it was recommended to me last year by a chef and is my only online subscription. Their recipes never disappoint and I love how they explain things- you're not just mindlessly adding ingredients. 

 
Don't let the "Two" part discourage you. Yes, it's annoying how society seems to gear everything for couples. Think of it as a generous helping- or leftovers for tomorrow's lunch. Either way, you don't lose and food is not going to waste. We have a hard time with leftovers in this house so perfect portions are refreshing. 


These Key Lime Pie tarts are just what the doctor ordered. Simple and basic. The flavor is exactly how key lime should taste like, though you can add in more lime zest if you really want it to sing. That's why making your own food is so much fun... you know what's in it and can tailor it to your palette.


First, make the filling. It needs about 30 minutes to thicken up. It's eggs, zest, lime juice, and sweetened condensed milk. The condensed milk is key.... it's hard not to lick the spoon.


While the filling settles, you make the crust. The recipe calls for a 6 inch pie plate. I do not have said 6 inch pie plate so I used two mini tart pans and it worked out just fine. However, you must keep a very close eye on them if you use the mini pans because they bake a lot faster. I burnt my first round of crust.



Once the crust is complete, you add the thickened filling and bake for another 15 to 20 minutes (if you're using the 6 inch pie plate). Think it's over? Here's the catch.....

Pie requires time to settle down and cool. That's 1 hour on the wire rack and another 3 hours in the fridge. You can rush it with the freezer- that's only going to make it cold. You want to let the ingredients blend together. Make this a day ahead or before you go out and run errands. There will be a zesty treat waiting for you at home.

Key Lime Pie
from America's Test Kitchen

Filling
2 large egg yolks
2 teaspoons grated lime zest
1/4 cup fresh lime juice (2-3 limes; 10 key limes)

Crust
4 whole graham crackers, crushed
2 tablespoons unsalted butter, melted and cooled
4 teaspoons granulated sugar

Whip Cream (optional)
1/4 cup heavy cream, chilled
2 teaspoons confectioner's sugar
Dash of vanilla extract

Whisk egg yolks and lime zest in a medium bowl until mixture has light green tint, about a minute. Whisk in milk until smooth, then lime juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.

Meanwhile, adjust oven rack to middle position and heat at 325. Process graham crackers in food processor or smash in ziplock bag until fine. Add butter and sugar and blend until incorporated. Sprinkle into 6 inch pie plate. Press evenly- use the bottom of a measuring cup if it helps keep things even.

Bake crust until fragrant, about 13 minutes. Transfer to wire rack-- dont' turn off the oven!! Add the filling. Return to oven for another 15-20 minutes. It should be firm but with a lil jiggle... (that's what she said, boooo).  Let it cool for about an hour then cover loosely with plastic wrap and refrigerate until set, about 3 hours.

Before serving, you can slap some whip cream on top. Whisk cream, sugar, and vanilla together until soft peaks form.

Thursday, September 1, 2011

Fancy Bacon and Egg Sandwich

Sometimes, the smallest gesture restores my faith in humanity. 



Went to Starbucks today and ordered a latte and one of those small lemon tart squares. I was clutching my treat bag, filled with little fat kid joy, when the cashier said the card had expired. OH NO!!

 
Immediately, I pushed back the nom nom and cancelled my drink. The baristas and cashier waved it off and insisted that I take my order and not sweat it. It's small thing- but it really made my day and I deeply appreciate the gesture. Much love and thanks. I'll be going to that store on the regular!



Not every morning can entail a Starbucks treat (though I prefer Caribou). Gotta make that guap! That doesn't mean breakfast can't be special. You deserve a lil pizzaz. Take basic things around the home and make them fancy, like this sandwich.

 

It starts with bacon. Need I say more? Probably not, but let me break it down.

 

Caramelize onions with a touch of butter and hot sauce with a lil residual bacon fat. The recipe says Tabasco but I used Sirarcha.



Brush off the pan and cook some eggs, nice and simple like.


Add your spices and layer it up on a slice of toasted bread with some arugula.


And just like that, a delicious breakfast/lunch cooked all in the same pan. Grab your head phones and run out the door!

Bacon and Egg Sandwich with Caramelized Onions and Arugula
from CookingLight

Makes 2 Samichs!

4 slices center-cut bacon
2 cups thinly sliced onion
1 tablespoon water
1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
1 tablespoon butter
Dash of sugar
Cooking spray
4 (1/2-ounce) slices whole-wheat bread
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup arugula

Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. 

Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm. 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm. 

Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.