Bacon & Cheese Potato Nachos!

I just love the concept of this – and it doesn’t get any better than this. Cumin, chili powder, jalapeno peppers and bacon. Add a touch of sour cream and/or some ranch and you’re set! VIA: http://www.ohbiteit.com/2012/08/bacon-cheese-potato-nachos.html Fantastic website – BTW. For additional cooking and assembly instructions, please visit: http://www.ohbiteit.com/2012/08/bacon-cheese-potato-nachos.html ?

The post Bacon & Cheese Potato Nachos! appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Giant Homemade Girl Scout Cookies II: Do-Si-Do’s, Woot!

I'm sorry, but who doesn't need a giant, dense peanut-butter cookie cake in their baking repertoire? (Peanut-allergy sufferers aside) I know I?sure as hell do.

Which is why I came up with one! The cookie is salty, and the perfect blend of chewy and crumbly (and not too sweet).? The filling makes everything moist, and adds a sweetness that would be too cloying if it was present throughout the whole cookie, but is perfect in little bites as you eat each slice.

And so I present to you, darling hedonistic?readers,?my recipe for a Giant Homemade Do-Si-Do Girl Scout Cookie, with tips and tricks at the bottom.

For the cookie:
2 sticks of butter, softened
1?1/4 cups sugar
1 cup creamy peanut butter, room temperature
2 large eggs? and 1 egg yolk
1?tsp. vanilla extract
3 tsp. salt
1 tsp. baking powder
2 cups all-purpose flour

For the filling:
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/2 cup powdered?sugar

Preheat the oven to 350 degrees F.? Coat a 9 inch springform pan with nonstick cooking spray, line the bottom with parchment, and coat the parchment with nonstick cooking spray.

Mix the flour, salt, and baking powder together in a small bowl. Cream the butter and sugar together in a large bowl, with a mixer on medium-high, until combined and fluffy.? Beat in the peanut butter, then the eggs and vanilla. On low, mix in flour mixture until combined.? The?batter will be slightly pasty and thick, but pourable.

Spread 1/3?of the batter into the pan, and bake for 20-30 minutes, until browned on the edges and barely set up in the middle.? Remove from oven and cool for 15?minutes before removing from the pan to continue cooling on a rack. Prepare the pan once again with the cooking spray and parchment paper, and pour the remaining 2/3 of the batter into the pan.? Bake at 350 for 25-35 minutes, until browned and barely set.? Remove from the oven and use a small water glass to cut a circular hole in the top of the cookie, Girl Scout Cookie styles. Let cool.

To construct:

First, run a knife around the edge of the cookies to smooth and round them and remove any extra crispy bits.

Beat all of your filling ingredients until blended, and place in a piping bag with a large star tip.

Take the thinner cookie (the one you made with 1/3 of the batter) and put it on your display plate. Using the piping bag, run a thick bead of filling around the edge, and then "stack" another bead of filling on top of that. Use the piping bag to add a single layer of filling to the rest of the top of the cookie, reserving approximately 1 cup of the filling in the piping bag. Place the thicker cookie on the top of the filling on the thinner cookie, "sandwich" style. Pipe a decorative swirl into the whole you cut out of the top, and serve.

Tips and Tricks:
Don't over-bake the cookie.? It will firm up as it cools and sets.You could also probably use two cake pans to do this, and make both cookies at the same time, but then put parchment paper around the rim as well as on the bottom.Try to get the top cookie in the oven as soon as you can...if you dawdle, the baking powder will eventually lose its potency.

Now’s a Good Time for Us Fig Lovers

Fresh figs are on the market only for a few short weeks in the late summer. Now’s the time to use them up in dishes savory and sweet. David Tannis provides a few excellent uses in this NYT’s article. I like to eat them as snacks without any adornment, but they are also delicious grilled and served with a smear of goat cheese or as a simple sweet garnish to a butterflied and grilled leg of lamb. 

http://www.nytimes.com/2014/09/10/dining/september-rewards-the-fig-lover.html?rref=dining&module=Ribbon&version=context®ion=Header&action=click&contentCollection=Dining%20%26%20Wine&pgtype=article

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings


Polenta:
2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries?For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.??bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network