You’ve Got Artificial Bacon in my Syrup…

From Smucker’s Foodservice product catalog:

Bring fresh excitement to the day with the NEW Smuckers® Maple Bacon flavored syrup, a unique combination of two popular breakfast flavors.

Okay, I am posting this for two reasons:

1) It’s been all over the baconweb these last few days and
B) I am using this product to announce a new TDB rule. That rule? From this moment forward, we will not talk about any “bacon flavored” food item that does not contain actual bacon.

So let it be written, so let it be done!

Related Stories:May 22, 2012 — Taste Test – Snackle Mouth…August 29, 2012 — Better with Bacon – Maple Syrup, Bacon and Blueberry Bread Pudding…

Originally posted 2012-08-15 01:23:51. Republished by Blog Post Promoter

Taste Test – Snackle Mouth…

is gonna smack you in your mouth!

Snackle Mouth is a “gourmet” granola company out of Boulder, CO. that prides itself in it clusters with a high degree of “clumpability”.

These kind folks reached out and asked if I’d be willing to try their newest flavor – Bacon Maple.

The first thing I noticed…cooked bacon is listed as an ingredient!  BAM!  Those who frequent TDB know that I don’t have much tolerance for bacon flavored food that has no real bacon in it.  So Snackle Mouth was already ahead of many others.

Let’s crack this bad boy open…

Man I need a better camera.  My poor photos aside, you can still clearly see their product lives up to that promise of “clumpability”.

Second thing I noticed was the delicious smell sweet of maple.

So true granola nut clusters, aroma of maple…time to eat…and…

YUM!

Seriously, I really like this.  The sweetness of the maple and agave, full almonds and pecans surrounded by crunchy oats and a hint of sea salt.  Sweet and savory baby!

But as good as it is, I missed the bacon.  It’s physically there!  There are bits of bacon all over.  You just can’t really taste it.

I’m not going to quibble too much though because it’s a real good product! Plus, they get those real bacon points.

But hey, don’t take my word for it…I got two boxes I’m gonna give away to TDB’ers on Facespace.  The contest starts tomorrow.  If you win, hit me with a note and let me know if I missed anything.

Thank you Snackle Mouth and good luck.  You do make a good product and at the very least you have a new customer in me.

Originally posted 2012-05-22 20:31:26.

Related Stories:March 26, 2013 — Better with Bacon – Maple Bacon S’mores…August 14, 2012 — You’ve Got Artificial Bacon in my Syrup…


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


Bacon Maple Cheesecake & The Crazy Bacon Lady #slavetothepig

bacon in a cheesecake… #slavetothepig

From Not Quiite Nigella (one of my favorite foodies and one I have followed for over two years)

Bacon Maple Cheesecake & The Crazy Bacon Lady.

Nigella has been the inspiration for tons of incredible recipes of my own. I have her cookbook, I have watched her videos and stalked her everywhere. She is lovely and her food is amazing. PLUS she has fun, check out some of her incredible Halloween and TrueBlood inspired dishes!

For the inspiration behind and the recipe please go to Nigella’s site today —->
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#InternationalBaconDay #Bacon Wrapped Smoked Sausages #sexysaturday

The post Bacon Maple Cheesecake & The Crazy Bacon Lady #slavetothepig appeared first on BACON PORN.

Better with Bacon – Maple Bacon Cupcakes

In the few short weeks of this blogs existence, we have begun a few reoccurring “features” such as “Nerd News”, “Goin’ to the Market”, and “Makin’ Bacon”.  Today, we start something new…”Better with Bacon”.  “Better with Bacon” will call out a new recipe each week! I will be surfin’ the interwebs through my google machine to find what I deem as the tastiest of the tasty and then post them here each Tuesday.

To follow up on “Better with Bacon”, I am also introducing “Test Kitchen” where I get my behind into the kitchen and make one of the posted recipes.  This feature won’t have a set day due to my travel schedule at work, but I will try to feature something I made every two weeks.

So, let’s “officially” kick this off with:

Maple Bacon Cupcakes!!!

Maple Bacon Cupcakes
Makes 6 / 350F oven
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

Add the egg and beat until incorporated.

Sift the flour, salt, baking soda and powder together.

Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.Maple Syrup Frosting
4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.

Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Recipe courtesy of the blog “Vanilla Garlic“.

Enjoy!

Originally posted 2009-02-25 12:41:52.

Related Stories:March 29, 2013 — Better With Bacon – Maple French Toast & Bacon CupcakesJuly 5, 2011 — BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…


Better with Bacon – Maple Bacon Butter Pizza…

Let me say that again…MAPLE BACON BUTTER PIZZA

Yes, you heard that correctly…

MAPLE BACON BUTTER PIZZA!

How do you not want to make this right now?!?

Maple Bacon Butter Pizza

Ingredients:

3 tablespoons butter, softened
3 tablespoons granulated maple sugar
20-ounce ball prepared pizza dough, room temperature
1 cup grated mozzarella cheese
12 ounces bacon, cooked and crumbled
8-ounce ball fresh mozzarella, sliced

Directions:

Head over to the Washington Post online for instructions and photos!

Related Stories:February 23, 2012 — Better with Bacon – Maple Bacon S’mores…November 3, 2011 — Better with Bacon – Maple Bacon Butternut Squash Soup…
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You’ve Got Artificial Bacon in my Syrup…

From Smucker’s Foodservice product catalog:

Bring fresh excitement to the day with the NEW Smuckers® Maple Bacon flavored syrup, a unique combination of two popular breakfast flavors.

Okay, I am posting this for two reasons:

1) It’s been all over the baconweb these last few days and
B) I am using this product to announce a new TDB rule. That rule? From this moment forward, we will not talk about any “bacon flavored” food item that does not contain actual bacon.

So let it be written, so let it be done!

Related Stories:May 22, 2012 — Taste Test – Snackle Mouth…June 14, 2012 — Surprise on the Dinner Table…