Better with Bacon – Peach & Bacon Cake…

Wha…wha,,,what?

I have been writing this blog for close to four years!  This entire time, I have continued to find new, unique and simple bacon recipes for our “Better with Bacon” segment.  Just when you think you have seen it all, along comes something so easy to make, so mouthwatering and interesting sounding, that it just catches the most jaded baconphile by absolute surprise…

Pear & Bacon Cake!  From Russia of all places…

Ingredients:

40 grams margarine
25 grams sugar
1 egg
the peel from 1 lemon
pinch of salt
125 grams flour
1/2 tablespoon baking soda
0,125L milk
80 grams thin sliced bacon
1 can (240 grams) of pears

Directions:

Head over to BakeBakeBake

You know what…I’d bet if you switch out the pear for pineapple…ooooohhhhhhhhhhh…pork and pineapple my friends!

Originally posted 2012-08-02 19:37:59.

Related Stories:March 29, 2013 — Better With Bacon – Maple French Toast & Bacon CupcakesSeptember 30, 2013 — TEST KITCHEN – Maple French Toast & Bacon Cupcakes…


Originally posted 2013-12-12 01:36:06. Republished by Blog Post Promoter

Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Um…yes please!

Whiskey, Caramel, Marshmallow and Bacon Bark

Ingredients:

16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)

Directions:

Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

To get the Ingredients and Directions for the bacon crumble and the caramel, head over to endlesssimmer.com.  That’s where this incredible recipe came from!

Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace ;-)

Originally posted 2012-06-06 19:25:33.

Related Stories:May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…February 14, 2014 Better with Bacon – Bacon Bourbon Brownies…


Originally posted 2014-03-14 12:12:37. Republished by Blog Post Promoter

Better with Bacon – Bacon Bourbon Brownies…

Yup, that’s what I said, bacon + bourbon + brownies.  That equals deliciousness!

See that “crumble” on the top?  That’s diced bacon my friends.

I got wind of these from over at The Food in my Beard (now that sounds like a food blog I could get behind). He’s got great step-by-step photo instructions but no recipe.  For that, you’ll have to use what he did over at Food and Wine.

Originally posted 2011-12-26 21:44:30.

Related Stories:June 6, 2012 Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…September 20, 2013 Introducing The Baconery!!


Originally posted 2014-02-14 08:49:12. Republished by Blog Post Promoter

BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…

We are away on vacation until July 12th.  Until then, please enjoy these selected “Best Of” posts.  This was originally published 9/2/2009.

cake_fin

Yesterday’s “Better with Bacon” featured recipe, the Maple French Toast & Bacon Cupcake, came from the “Food Network Magazine” and provided yet another take on what is becoming a trend in the dessert world – sweet & savory desserts featuring bacon!

When I was a kid, I used to love to bake: Nestle Tollhouse Cookies, Skywalker Crunchies (I know…nerd), cakes, brownies, etc.  I need to say upfront that it has been quite some time since I actually baked anything but this looked so good that I had to try.

What I didn’t expect was the amount of time it took to make these.  The recipe said 40 minutes, but turns out that was just the baking time.  I started this project at 9:15 pm and didn’t finish until 11:30 pm.  Granted, my lack of current experience may have hindered me, but making stuff from scratch like this takes a while (that did also include clean up as the cupcakes were in the oven).

So when I start to make anything, I like to have all the ingredients pulled:

cake_ingreds2

Seriously, look at all this stuff.  Usually it’s just a box of mix, eggs and oil…this is when it hit me, you may have bitten off a little more than you can chew right out of the gate.

The only variation I had from the original recipe was using corn starch instead of potato starch.  I ran around to all the markets around my house and NO ONE carried potato starch.

So we started out with getting all the dry ingredients together:

cake_dry

Right off the bat, the cinnamon and nutmeg hit you.  It’s got a good aroma.

Then, time for the “wet” ingredients.  You should have seen me trying to separate the egg whites.  For a guy who watches as much “Food Network” as I do, you think I could have handled that one…but no.

cake_batter2

Here’s the completed batter.  I made a mistake here and whipped the dry ingredients in instead of a nice, slow mix.  I should have changed the head on the Kitchenaid.  My batter really was overworked at this point, but got to keep pressing through.

Now the good stuff…the bacon…

cake_bacon

Good, thick sliced smoked bacon from breakfast on Sunday.  I used only five strips and it turned out to be plenty.  Took my time and got all these bits folded in…

Looks like we’re ready for the oven.

cake_tins

After 40 (yes 40) minutes at 325,  presto…

cake_done

The Maple French Toast & Bacon Cupcake!

The frosting was a cream cheese base with maple syrup and cinnamon.  I screwed this up to and didn’t get enough air into it, so the frosting had this gloopy sort of consistency you can see in the photo.

I thought I had enough batter in each cup, but looks like I could have really filled them up more, as the cake really didn’t rise much.

The cake itself was a little dense.  I blame my overworking the batter for that.

So how did it taste?

cake_bite

Pretty good if I don’t say so myself.

You can really taste the cinnamon and nutmeg.  The bacon actually was pretty even throughout the cake and I had some in every bite.  The frosting provided the perfect level of sweetness to contrast the smoky taste of the bacon and the maple really works with the spice.  My co-workers all seemed to agree as the plate I brought to work the next morning was woofed down.  So even with all the problems I had, that was a good sign.

Would I make again?  I don’t know.  They were good, but really time consuming.  I am thinking of maybe using a simple spice cake mix and seeing how that plays out.

If you get the time, try it.  I think you’ll like it!

Originally posted 2011-07-05 19:00:00.

Related Stories:September 2, 2009 — TEST KITCHEN – Maple French Toast & Bacon Cupcakes…March 29, 2013 — Better With Bacon – Maple French Toast & Bacon Cupcakes


Originally posted 2013-07-19 08:27:50. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Ice Cream…

On “The Daily BaconFacebook page (come and be our fan) about a week ago month ago (wow, can’t believe it’s been that long) I mentioned that I thought it was time to make this…

Low and Behold what pops into my email machine today but this recipe for honest to goodness homemade Maple Bacon Ice Cream!

Hit the jump to find out how to make this creamy pork goodness…

Maple Bacon Ice Cream

Ingredients:

2 c heavy cream
1/2 vanilla bean
1 c maple syrup
1 T cornstarch
6 large egg yolks
1/2 c milk (skim or low fat is fine)
1/4 lb good smoked bacon, chopped into small pieces

Directions:

Put the cream into a large heavy saucepan. Cut the vanilla bean in half & scrap the seeds into the cream with the tip of a sharp knife. Add the bean to the pot too. Bring the cream to a simmer over medium heat.
Whisk the syrup, cornstarch & egg yolks together. Slowly whisk about a third of the cream into the egg mixture to temper it then add it back to the saucepan. Bring the mixture back up to a simmer over medium-low heat, stirring all the time. The mixture should get quite thick & coat the back of a spoon, do not let it boil.
Strain the mixture into a clean bowl, making sure to remove the vanilla pods. Stir in the milk. Let cool & then chill in the fridge overnight or until completely cold.
Cook the bacon in a skillet until crispy. Drain well on a paper towel. Put the bacon in the freezer until ready to add to the ice cream.
Process the ice cream according to your maker’s instructions. Add the bacon during the last 5 minutes of processing.

recipe and photo via A Good Appetite (adapted from About.com)

Originally posted 2010-07-21 20:29:06.

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Better With Bacon – Maple French Toast & Bacon Cupcakes

Yes, that is a mouthful…in more ways than one! ;-)

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This is a great recipe, although a little time consuming.  How do I know?  Cause I MADE THEM!!!!  Damn straight,  I got my bake on!

I’ll have a “Test Kitchen” post coming tomorrow, but today the recipe:

French Toast Maple Bacon Cupcakes

Ingredients:

For the Cupcakes:

1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)

For the Frosting:

1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Directions:

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Recipe from “The Food Network Magazine

Originally posted 2009-09-01 11:30:16.

Related Stories:September 30, 2013 TEST KITCHEN – Maple French Toast & Bacon Cupcakes…July 19, 2013 BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…


What’s the BEST Candy Ever???

It’s Ham Solo in CandyBaronite!

It’s a chocolate Han Solo with peanut butter and BACON in the center! This is Awesome wrapped in Awesomemer with Awesomeness!!

Don’t believe me? Look at this…and try not to blow your mind…

What kind of woman 1) makes a mold of Han Solo in Carbonite, 2) makes chocolate bars in said mold and 3) puts bacon in her chocolate bar in said mold of Han Solo and 4) comes up with the name Ham Solo??? 

The bestest kind!

See more over at booturtle.

I’m late in the game featuring this so if you’ve already seen it on the interwebs, sorry for my delay.  Blame it on SNOWGASM (c).

Originally posted 2011-02-03 22:32:37.

Related Stories:January 31, 2014 REVIEW – Man Bait, Maple Bacon LollipopNovember 30, 2011 Nerd News – Put that Chocolate in the Cargo Hold…