makes approximately 24 cupcakes

Cupcakes1 cup Guinness1 stick butter1/2 cup cocoa powder1 cup chocolate chips2 cups flour1-1/2 cups sugar1 1/2 teaspoons baking soda1 teaspoon salt2 eggs2/3 cup plain Greek yogurt1 teaspoon vanilla extract?

Maple-Glazed Bacon?
3 strips bacon
1/3 cup maple syrup?
Frosting?8 oz. block cream cheese, softened1 stick butter, softened1 cup powdered sugar1 tablespoons maple syrup1 teaspoon candied bacon drippings
Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting ?into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.

bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

Originally posted 2012-10-31 08:13:00. Republished by Blog Post Promoter


serves twelve

12 slices of thick-sliced apple or hickory wood smoked bacon, skewered lengthwise
2 cups high quality semi sweet chocolate chips
6 tablespoons butter?1/8 teaspoon sea salt?1/2 cup finely chopped marcona almonds1/2 cup finely chopped dried cherriesdemerara or turbinado sugar for sprinkling
Cook bacon: Preheat the oven to 400. Place skewered bacon on a broiling pan. When oven is ready, bake the bacon until crisp, about 20 – 25 minutes in the top third of your oven. When done, set the pan aside and let the bacon cool. Meanwhile, line a baking sheet with wax paper and set aside.?
Prep assembly line: Place bowl of finely chopped almonds and bowl of finely chopped cherries next to the bacon. Place Demerara sugar next to that. When your chocolate is done, you will have an assembly line of bacon, melted chocolate, cherries, almonds, and Demerara sugar.
Prep chocolate: Place semi sweet chocolate and butter in a shallow microwaveable bowl and microwave for 1 minute. Stir. Continue to microwave in 15 second increments, stirring after each one, until the chocolate and butter have melted. When melted, add a the sea salt and stir to combine.
Cover bacon in chocolate: Using a pastry brush, coat both sides of each piece of bacon with melted chocolate and place on baking sheet. If your bowl of chocolate sauce cools and hardens before you are finished brushing it onto the bacon, just stick it back into the microwave for 20 seconds or so.?
Sprinkle with almonds, cherries, and sugar: When all of the bacon is covered in chocolate, work with one piece at a time and cover with toppings. While the chocolate is still warm, place some of the chopped cherries over the chocolate on one side of a piece of bacon. The cherries are sticky so it is a bit of work. Sprinkle that side with the almonds and a pinch of Demerara sugar. Flip that piece over and do it again so that both sides are sprinkled with cherries, almonds, and Demerara. Do this for each piece of chocolate covered bacon. Refrigerate until hardened. Serve.

bacon recipe courtesy of: Waverly (member), Food52, New York City

Originally posted 2012-11-08 14:17:00. Republished by Blog Post Promoter


12 strips maple-smoked bacon, with 2 strips reserved for garnish
1 1/2 cups chocolate chips
1/2 cup peanut butter chips
1 can sweetened condensed milk
4 tablespoons unsalted butter
1/2 teaspoon maple extract

Coat an 8-inch-square pan with cooking spray. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish. Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. 4.)Remove from heat. Stir in bacon. Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight. Slice into 7 equal rows to create 49 squares. It’s a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.

bacon recipe courtesy of: Bacon Dessert Recipes

Better with Bacon – Bacon Chocolate Chip Cookies

It’s Tuesday…time for another simple, easy and yummy bacon recipe…

photo via foodival.blogspot.com

photo via foodival.blogspot.com

Now – for me, there is only ONE chocolate chip cookie recipe and that is the Nestle Tollhouse recipe!  But…what if I added bacon to that???  Hmmmmm??

If you are more adventourous than I and make your cookies from other recipes, then give this a try…looks like the key is candying the bacon first…

Bacon Chocolate Chip Cookies

1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/4 teaspoon salt
1 stick butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla
1 cup chocolate chips
3 strips of bacon
1/8 cup brown sugar
1 tablespoon molasses
ground pepper

In a small cup or vessel, mix together the molasses and brown sugar. Lightly coat the bacon with the sugar mixture and play on a baking sheet. Bake in the oven at 350 degrees while mixing the cookies, until crispy and cooked through. Remove from oven and let cool on a rack with some paper towels. Crumble and remove any sticky, fatty parts.

In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cardamom.

In a seperate bowl, cream together the butter and sugars until light and fluffy. Mix in the egg and vanilla and continue beating until thoroughly combined. Stir in the flour mixture with a rubber spatula or wooden spoon, until all mixed together. Gently stir in the chocolate chips and bacon.

Take tablespoon full amounts of cookie dough and place evenly on a cookie tray. Bake at 350 for 9-11 minutes, until just golden brown. Remove from oven and allow to cool.

Recipe from foodival.blogspot.com.  Check it out to read her review and see additional photos.

Originally posted 2009-06-16 15:00:32.

Related Stories:October 11, 2013 Test Kitchen – Nestle Toll House Bacon Cookies…June 15, 2014 Better with Bacon – Peanut Butter Bacon Cookies…


makes four servings

4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012


1 cup bittersweet chocolate chips
4 slices bacon, pan fried and fat drained
1/2 cup semi-sweet chocolate chips
1 cup milk
1 cup flour?
salt, pinch
1/4 cup sugar
1/2 pound butter
1/2 cup mascarpone

In a double boiler, melt chocolate chips. In a small bowl, combine milk and flour. Add a pinch of salt. Add sugar. If mixture is too thick, add milk. It should have the consistency of a batter. In a non-stick pan, add a pat of butter and swirl around to ensure bottom of pan is coated. When butter is foamy, add enough batter to coat pan. When crepe begins to cook, flip to cook other side. Cook all batter. On a flat surface, place 1 crepe. Coat with mascarpone and top with another crepe. Layer a thin chocolate spread. Rotate ingredients until you have used all crepes. Spread chocolate and sprinkled chopped bacon on top. Gently cut with square mold squares out of the stack. Serve.

bacon recipe courtesy of: Casey Thompson, Top Chef, Season 8, Episode 2, Quickfire Challenge, Bravo TV


1 1/2 sticks unsalted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar dulce de leche (recipe below)
One 14-ounce can sweetened condensed milk

Dulce de Leche
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Dulce de Leche recipe courtesy of: Alton Brown

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

bacon recipe courtesy of: LoveFeast Table, December 13, 2010 | Grace Parisi, Food & Wine