2928. BACON BUTTERFINGER CANDIES

2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating

Butter two 8×8 disposable pans. Set aside.

Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.

Stir in the peanut butter until completely incorporated.

Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)

Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.

Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.

Allow to set in a cool place, or refrigerator until chocolate is set.

bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011

Originally posted 2013-05-15 01:20:00. Republished by Blog Post Promoter

Review: Bierkraft

Lunch at Bierkraft on 5th between Berkley & Union in Park Slope.Serrano sandwich:

Peanut butter gelato & brownie sandwich:

Originally posted 2010-05-02 21:42:00. Republished by Blog Post Promoter

2673. PEANUT BUTTER BACON COOKIES

makes 15 cookies about the size of your palm

1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. ?Dice up and set aside. Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

bacon recipe courtesy of: Joy the Baker, Los Angeles, California, September 5, 2009

Originally posted 2012-09-02 08:59:00. Republished by Blog Post Promoter

Better with Bacon – Peanut Butter Bacon Cookies…

I had this ready to post yesterday (on it’s regular feature day) but given my work schedule and complete lack of sleep the night before (thanks to a teething Lil’ Baird) I completely forgot to hit publish. Soooo anyway…here’s your day late “Better with Bacon” feature for the week.

Yeah, that’s right, bacon and peanut butter in a convienent cookie form!  Get the nice and easy recipe after the jump…

Peanut Butter Bacon Cookies

Ingredients:

1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced

Directions:

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment & set aside.
In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon.
Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.

(See step-by-step photos at ShutterBean.com. Recipe via JoytheBaker who adapted from The Gourmet Cookbook)

Originally posted 2010-05-25 08:07:27.

Related Stories:July 8, 2013 Better with Bacon – Bacon Chocolate Chip CookiesJanuary 16, 2014 Better with Bacon – Peanut Butter Bacon Chocolate Cookies…


Originally posted 2014-06-15 22:14:12. Republished by Blog Post Promoter

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Originally posted 2010-06-01 07:57:00. Republished by Blog Post Promoter

Peanut butter. Bacon. Burger??

My plans for Saturday already include a trip to Shake Shack to try the custard of the day: Pancakes & Bacon. I am all for bacon is desserts—bacon in anything really. Bacon is great on burgers. Bacon is great with peanut butter. But what to make of this very limited Shack offer (available this Saturday at the UWS location only): a peanut butter bacon burger? Could be interesting. Imagine beef satay sprinkled with bacon… that sounds tasty! But for some reason I just can’t see that combination being super awesome in a burger. And since I won’t be trekking all the way uptown, I guess I’ll never know.

Originally posted 2010-04-22 16:01:00. Republished by Blog Post Promoter

Pub 1842 Peanut Butter Bacon Crunch Burger

pub-1842-peanut-butter-bacon-crunch-burger

This recipe is from Chef Anthony Schutz, Executive Chef at Pub 1842 located in the MGM Grand, Las Vegas. This playful riff on the cheeseburger combines creamy peanut butter, salty bacon and crunchy potato chips to pack a surprising one-two crunch that is hard to forget! PUB 1842 is an American pub featuring a wide selection of global beers, unique cocktails and hand-crafted provisions. This is a place to have fun, smile and toast the everyday with a full beer in hand-and preferably a shot of whiskey too.

Chef Anthon Schutz’s exceptional management skills and passion for quality and service led him to his current role as executive chef of Michael Mina’s casual concept, PUB 1842 at MGM Grand where he continues to demonstrate his love of cooking nightly. “I am lucky to be surrounded by very talented people who all have the same goal. We want to be the best and know we can make our restaurant one of the best in Las Vegas.” Follow Pub 1842 and the MGM Grand on Twitter.

MGM Grand - Pub 1842 - Peanut  Butter Crunch Burger (square) - Credit Gary FX LaMorte
Serves: 4

Ingredients

For the Bacon Marmalade (Makes 1 lb. enough for 10 Burgers)

1 lb. Bacon
3 Tbsp. Brandy
6 Tbsp. Sherry Vinegar
1 Cup Yellow Onions, Sweet, diced
½ Cup Shallot
4 sprigs Thyme leaves
½ Cup Light Brown Sugar
4 Tbsp. Coleman’s Dry Yellow Mustard Powder
½ Tbsp. Salt
1 tsp. Black Pepper

For the Pimiento Cheese Spread (Makes 1 lb. enough for 10 Burgers)

½ cup canned Piquillo peppers, drained and chopped
½ cup roasted garlic
1/4 Tbsp. Paprika
1 Tbsp. Hot Sauce, such as Crystal’s or Frank’s
1 ½ Tbsp. Worcestershire Sauce
½ Cup Heavyweight Mayonnaise
1 Cup Cheddar Cheese

For the Burger

Four 8 oz. Burger patty
3 cups Ridged Potato Chips
4 Burger Buns, Sliced
8 Tbsp. Crunchy Peanut Butter, room temperature
2 Dill Pickles, cut in half
4 Pepperoncinis
12 Tbsp. Pimiento cheese spread (see included recipe)
12 Tbsp. Bacon Marmalade (see included recipe)

Directions:

To make the Pimiento Cheese Spread

Shred cheese and rough chop pimientos
Smash and rough chop garlic
Combine mixture with paprika, hot sauce, Worcestershire sauce, and mayonnaise.
Let the flavors combine overnight.

To Make the Bacon Marmalade

1. Dice the bacon well and add to a large shallow saucepan. Simmer the bacon in 5 ½ cups of water. Cook until all the water has been evaporated and the bacon is rendering in its own Fat.
2. Once the bacon has rendered 80% of the way pull 75% of the bacon out of the pan and spread it out on a sheet pan with parchment underneath. Cook the 75% of the bacon in a convection oven at 350? for 7 minutes until the bacon starts to become crispy. Pull the bacon out and let rest at room temperature to bring to a full crisp.
3. Add the shallots and onions to the saucepan and cook until translucent. Add the brandy and sherry vinegar and de-glaze the pan.
4. Add the brown sugar, salt, black pepper, and mustard powder. Mix it thoroughly and bring the liquid down to au reduce. Add the thyme leaves and set aside.
5. Take the shallot, onion and bacon mixture and put it into a food processor and blend thoroughly into a pulp. Place the pulp into a large bowl and fold in the crispy bacon.
6. Spread on a sheet tray to cool.

To assemble the burger
1. Season your patties with salt and cracked black pepper, grill, and rest.
2. Spread tempered butter on your buns and toast.
3. Spread 3 tablespoons of bacon marmalade on bottom bun, and 2 tablespoons of peanut butter on top bun.
4. Top burger with 3 tablespoons of pimiento cheese.
5. Assembly Sequence: bottom bun with bacon jam, burger patty with pimento cheese, ridged chips, top bun with peanut butter.

The post Pub 1842 Peanut Butter Bacon Crunch Burger appeared first on Bacon Today.