2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES

1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly.?Bake for 15-20 minutes.?Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.

bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

Originally posted 2013-03-31 01:34:00. Republished by Blog Post Promoter

Hot Choco-Bacon in a Can!

How did this get past me?

It’s starting to get cooler up here in Michigan, might just be time to pick up a can of chocolate and bacon cocoa (or for those of you who like things spicy, how about some chipotle?).

You can pick yours up straight from McSteven’s website. $7.95 for a 7 oz. can.

Thanks Foodbeast

Originally posted 2011-10-13 20:34:55.

Related Stories:September 20, 2013 Introducing The Baconery!!October 13, 2010 Choco-Bacon…Now Delivered!


2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON

serves 4

1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.

Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.

bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012