Better with Bacon – Peach & Bacon Cake…


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…


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


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


yields about 24 mini cheesecakes??For the bacon and crust:4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt

For the cheesecakes:1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg?Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.

Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.

Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.??bacon recipe courtesy of: Food Network Magazine

Originally posted 2013-08-02 01:28:00. Republished by Blog Post Promoter

The Ultimate Bacon Treats

As you may know, desserts are one of our favourite meals, and they are even better with the addition of bacon. Last year we created a list of the top 25 Bacon Dessert Recipes and this year we decided to follow through and create a list of the top 2012 bacon dessert recipes. This list […]

Originally posted 2012-11-26 17:03:49. 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.


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:


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:


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.


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…


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.


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


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?


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 – Chocolate Stout Bacon Cake…

This recipe courtesy of FoTDB Chris (SHOUT OUT)!  Link popped up in my Facebook feed and just reading it made my mouth water.  How could this NOT be absolutely delicious??

A little more complicated than the recipes we usually post, but it’s worth it!  Check it after the jump…

Chocolate Stout Bacon Cake

Ingredients (for cake):

2 cups stout (I used Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
1/2 pound cooked bacon, crumbled

Directions (for cake):

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. OR butter a large bundt pan and line 12 cupcake tins with cupcake papers (I did the bundt cake, came out great)
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Add bacon bits. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes (bundt cake will take longer, maybe 45-50 mins; use the tester). Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely

Ingredients (for stout frosting):

2 cups confectioners’ sugar
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup stout
1 teaspoon pure vanilla extract

Directions (for stout frosting):

Sift the sugar into a large mixing bowl. Set aside.
Place the marshmallows, butter, and beer in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners’ sugar over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny. You may need to add extra sugar to get the consistency you want – this comes out more like icing than frosting.
Use at once to frost the top of the cake.


Originally posted 2011-02-07 21:12:55.

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Better with Bacon – Apple & Candied Bacon Upside Down Cake

So it got cold quick here in Michigan.  It literally seems like God turned off Michigan’s heater the minute Fall officially began.  With a little nip in the air and the leaves beginning to change, my food cravings turn to apples…cider, donuts, golden delicious…yummy!

What’s a great way to enjoy the seasonal flavors of Michigan’s fall then with a little bacon?!?  Here’s a great recipe that does just that (albiet it is a little more complex than the ones I usually feature on this site).


Apple & Candied Bacon Upside Down Cake


4 strips thick cut bacon
2 tbsp, plus 1/4 c light brown sugar
1/2 tbsp maple syrup
3 apples, peeled, cored & each cut into 8 wedges
1 tbsp freshly squeeze lemon juice
3 tsp cinnamon
1 1/2 all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
9 tbsp butter
1/2 c granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 c apple sauce
1/2 c milk


Candy the bacon

Preheat oven to 350. Mix 2 tablespoons light brown sugar and maple syrup into a paste. Put bacon on a parchment lined baking sheet and spread 1/2 of the paste on the top side. Bake for 10 min.

Remove bacon from oven. Spoon 2 tbsp of bacon fat into a 9″ cake pan & set aside. Flip bacon and slather with remaining sugar-maple paste. Return to oven for 5-7 min, until it takes on a nice dark color, but is still lying flat. (You don’t want to crisp the bacon completely since it will cook more in the cake pan.) Remove from oven and set aside. Keep oven at 350.

Prep apple-bacon topping

Toss apple wedges with lemon juice and 1 teaspoon cinnamon.
When bacon is cool, chop and toss bits with apples.

Make cake batter:

Whisk together flour, baking powder, salt, and remaining 2 teaspoons cinnamon in a medium bowl. Set aside.
Beat 8 tablespoons butter and granulated sugar with an electric mixer until light and fluffy. Beat in eggs, vanilla and apple sauce until well incorporated. Using the lowest speed, mix in 1/3 of flour mixture; then 1/2 of milk; another 1/3 of flour; remaining milk; remaining flour.

Assemble the cake:

Add 1 tablespoon butter to the bacon fat already set aside in your cake pan. Add 1/4 c light brown sugar. Heat over a very low flame until all of the fat is melted and sugar begins to bubble. Remove from heat and spread sugar evenly (approximately!) across bottom of the pan.
Arrange prepped apples in a pinwheel on top of sugar coating, getting most of bacon bits onto the bottom of the pan.
Pour batter over apples and spread evenly.
Bake for 45-50 minutes, until the sides easily pull away from the edge of the pan and a toothpick inserted into the center of the cake comes out clean. Let rest in pan for 15 min before placing a plate on top of the pan and flipping the cake over.


Originally posted 2009-09-29 14:11:05.

Related Stories:November 5, 2013 Better With Bacon – Twofer: Cake & Tots!August 12, 2013 Better with Bacon – Chocolate Stout Bacon Cake…

Better With Bacon – Maple French Toast & Bacon Cupcakes

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


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


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)


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.

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