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

Saturday Evening Video Funhouse…

A little something celebrating the Thanksgiving weekend…

Click here to view the embedded video.

Oh Snoopy!

Now to bring it back to the bacon.  Alton Brown with a method new to me for cooking bacon!  Why not try your waffle iron?

Click here to view the embedded video.

hmmm…..I don’t know, but I’m willing to try!

Hope you are having a terrific holiday weekend!

Originally posted 2009-11-28 18:03:38.

Related Stories:June 24, 2013 Saturday Morning Video Funhouse…September 21, 2010 Some Food Network Love for Zingerman’s…


TEST KITCHEN – Maple French Toast & Bacon Cupcakes…

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 2009-09-02 14:22:57.

Related Stories:July 19, 2013 — BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…March 29, 2013 — Better With Bacon – Maple French Toast & Bacon Cupcakes


Better with Bacon – Bacon Wrapped Fried Mac & Cheese

Okay – this recipe may not be that good for you, but after my food experience in New Orleans, I thought it appropriate…

pa1111_fried_mac_lg

photo via Food Network

This comes from Paula Dean, Food Network Star and Lover of all things Butter and Pork and Cheese and everything else that is good but bad for you these days!

Recipe after the jump.Ingredients

1 recipe “The Lady’s Cheesy Mac” prepared, chilled in the refrigerator overnight, and cut into 15 squares, recipe follows
1 pound bacon
Flour
2 eggs, beaten
Plain bread crumbs
Peanut oil, for frying

Directions

Heat peanut oil to 350 degrees F.

Wrap each square of cheesy mac with 1 strip of bacon, and fasten with toothpick. Dredge each square in flour then egg and then bread crumbs to coat. Fry for about 3 minutes until golden brown.

To get the recipe for her Mac & Cheese and to see a video of her preparing this

Originally posted 2009-04-29 12:39:52.

Related Stories:March 9, 2010 — Better with Bacon – Dressed Up Bacon Mac and CheeseAugust 26, 2013 — Better with Bacon – BLT Dip


Saturday Morning Video Funhouse…

This is a lengthy, but informative video clip from Alton Brown’sGood Eats” show on the Food Network

Click here to view the embedded video.

Curin’, dryin’, smokin’, cuttin’ and cookin’ bacon!!!  Oh Yeah!

Have a great weekend everyone.

Originally posted 2009-08-01 08:30:23.

Related Stories:April 22, 2013 — Saturday Evening Video Funhouse…September 21, 2010 — Some Food Network Love for Zingerman’s…