Mmmmacarons…with bacon!

At the Brooklyn Lyceum this weekend, I was on a mission to pick up some spicy BaconMarmalade, taste some MilkMade ice cream and see what other goodies I could find. Unfortunately, it was disgustingly hot and muggy up there preventing me from perusing all the tables very thoroughly. But on my quick loop around I spotted a sign through the crowd with the enticing words: Candied Bacon with Maple Cream Cheese Frosting. As I drew closer, I still had no idea what this candied bacon thing was… until I saw the pretty little display of macarons off to the side. I LOVE macarons! And now someone has put two of my great loves together? Yes, I know I have many great loves—but this is one I hadn’t even thought of. Macaron Parlour has a very unique take on the traditional macaron. Upon first bite, it is rather odd to find an actual piece of bacon sandwiched inside your delicate macaron. But the flavors are rather intriguing and work together quite well. Thanks to Simon for offering me a paper towel to mop myself up so that I may enjoy your macaron even more! Other interesting flavors I have yet to try:
S’mores
Black Sesame with Cookies & Cream Ice Cream
Might I suggest a new flavor collaboration? How about BaconMarmalade and chocolate… ooo.

Originally posted 2010-05-03 10:04:00. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Caramel Corn…

I am TOTALLY making this over the weekend…

Maple Bacon Caramel Corn

Ingredients:

5 slices bacon
6-8 cups air popped popcorn
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
1/4 cup butter
1 tsp. vanilla or maple extract
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)

Directions:

Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble or chop into chunky pieces and reserve 1-2 tablespoons of the drippings.
Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.
Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.
Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

via babble

Originally posted 2011-10-25 20:44:17.

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Originally posted 2014-02-15 08:53:08. 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.

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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:

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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.

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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.

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

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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

Better with Bacon – Maple Bacon S’mores…

That’s right, I said MAPLE…..BACON…..S’MORES!

Homemade maple bacon marshmallows!!  People, what more needs to be said?!?  I think I found my next “Test Kitchen” recipe!

Maple Bacon S’mores

Ingredients:

1/4 cup packed light brown sugar
1/4 teaspoon cinnamon, divided (1/8 for bacon, 1/8 for marshmallows)
6 slices hickory smoked bacon
Unflavored cooking spray
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
2/3 cup white sugar
1/2 cup maple syrup (use the high quality stuff here)
1/4 cup light corn syrup
1/4 cup water (filtered or bottled preferably)
1/3 teaspoon fine grain sea salt
1/2 cup confectioners’ sugar
1/3 cup corn starch
Graham crackers, for serving
Bittersweet chocolate, for serving

Directions:

Head over to Kitchen Konfidence (a new blog find, but one I’ll be bookmarking) to find out how to make these are see more great photos.

Originally posted 2012-02-23 20:17:22.

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Better with Bacon – Maple Bacon Ice Cream…

On “The Daily BaconFacebook page (come and be our fan) about a week ago month ago (wow, can’t believe it’s been that long) I mentioned that I thought it was time to make this…

Low and Behold what pops into my email machine today but this recipe for honest to goodness homemade Maple Bacon Ice Cream!

Hit the jump to find out how to make this creamy pork goodness…

Maple Bacon Ice Cream

Ingredients:

2 c heavy cream
1/2 vanilla bean
1 c maple syrup
1 T cornstarch
6 large egg yolks
1/2 c milk (skim or low fat is fine)
1/4 lb good smoked bacon, chopped into small pieces

Directions:

Put the cream into a large heavy saucepan. Cut the vanilla bean in half & scrap the seeds into the cream with the tip of a sharp knife. Add the bean to the pot too. Bring the cream to a simmer over medium heat.
Whisk the syrup, cornstarch & egg yolks together. Slowly whisk about a third of the cream into the egg mixture to temper it then add it back to the saucepan. Bring the mixture back up to a simmer over medium-low heat, stirring all the time. The mixture should get quite thick & coat the back of a spoon, do not let it boil.
Strain the mixture into a clean bowl, making sure to remove the vanilla pods. Stir in the milk. Let cool & then chill in the fridge overnight or until completely cold.
Cook the bacon in a skillet until crispy. Drain well on a paper towel. Put the bacon in the freezer until ready to add to the ice cream.
Process the ice cream according to your maker’s instructions. Add the bacon during the last 5 minutes of processing.

recipe and photo via A Good Appetite (adapted from About.com)

Originally posted 2010-07-21 20:29:06.

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Better With Bacon – Maple French Toast & Bacon Cupcakes

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

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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

Ingredients:

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)

Directions:

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.

Related Stories:September 30, 2013 TEST KITCHEN – Maple French Toast & Bacon Cupcakes…July 19, 2013 BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…


Better with Bacon – Maple Bacon Butternut Squash Soup…

Yup, it’s fall.   I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.

As it gets “crisper” outside, your insides start craving some warm, hearty goodness.  Maybe something like…

Maple Bacon Butternut Squash Soup

Ingredients:

2lbs butternut squash, peeled seeded and chopped into 2 inch cubes
6 slices of thick bacon
4 garlic cloves, chopped
1 shallot, minced
1 sweet onion, diced
1/2 cup small dice carrot
1/2 cup small dice celery
½-teaspoon caraway seeds
2 thyme sprigs, chopped
1 teaspoon chopped sage
2 bay leaves
2 teaspoons apple cider vinegar
1 1/2 quarts chicken stock
Kosher salt
Black pepper
Olive oil
Maple syrup (for garnish)

Directions:

Preheat oven to 400 degrees.
Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees.
Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside.
Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer.
Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste.
Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.

Recipe via Jon Watson, accessAtlanta’s Food & More blog, photo via finecooking.com

Originally posted 2011-11-03 19:46:24.

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