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

#Bacon #Guinness #chocolate pancakes with a frothy whipped cream head & Guinness chocolate syrup


Bacon Guinness chocolate pancakes with a frothy whipped cream head and Guinness chocolate syrup recipe | Closet Cooking

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons Guinness or other Irish stout
1 egg
1/4 cup sugar
2 tablespoons butter, melted
4 strips bacon, cut into 1/2 inch pieces and cooked (optional)
1/2 cup heavy/whipping cream, whipped with 1/4 cup sugar
1/2 cup Guinness chocolate syrup – link this


Mix the flour, cocoa powder, baking powder and salt in a large bowl.
Mix the Guinness, egg and butter in another large bowl.
Mix the wet ingredients into the dry ingredients along with the bacon.
Heat a pan over medium heat and melt a touch of butter (or bacon grease) in it.
Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter.
Serve in a stack topped with a head of frothy whipped cream and Guinness chocolate syrup.

RECIPE REPRINTED FROM CLOSET COOKING! Thanks for another Slave to the Pig Hall of Fame
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Bacon Pic of the Day – One Ton Bacon Cheeseburger…

So this happened this weekend…

It’s a one (1) ton bacon cheeseburger cooked up by the Black Bear Casino Resort near Carlton, MN yesterday.

The burger, who’s final weight came in at 2,014-pound was 10-foot-diameter and set a Guinness World Record in the biggest burger one-off event category.

And you thought you were busy on the grill this weekend.

Hope you all enjoyed your Labor Day!

via the Superior Telegram

Related Stories:February 8, 2011 — Bacon Pic of the Day – Mondo Burger…September 14, 2012 — Bacon Pic of the Day – Nature’s Bacon Pt 2.