3983. MAPLE and CANDIED BACON BLONDE BROWNIES

Makes 1–8 brownies, depending on how you cut them


2 1/4 cups blanched almond flour

1 cup (6oz) maple granulated maple sugar
1/4 teaspoon baking soda
1/3 teaspoon salt
2 large eggs
1/2 cup sustainable palm shortening or ghee
1 tablespoon vanilla extract
1/4 cup pecans, finely chopped

3-4 pieces of bacon
About 1/3 cup maple syrup

For the candied bacon: Make the candied bacon before starting the brownies as it will need to cool down before breaking it up into tiny pieces for the topping.

Preheat the oven to 375 degrees

On a parchment paper lined rimmed cookie sheet, lay out the strips of bacon. You want the rim so that your bacon grease doesn’t run down into oven and start a grease fire.

Using a pastry brush, sweep a generous amount of maple syrup over each piece of bacon. You could also sprinkle maple sugar instead of using syrup, but I find that it takes less syrup and it goes on smoother and faster.

Bake in the preheated oven for about 10 minutes. Remove the baking sheet from oven and flip the bacon over. Brush the other side with maple syrup and return to the oven for another 8-10 minutes or until dark and caramel-y. Watch the bacon closely toward the end, it burns fast. Times will vary from oven-to-oven. For best results use an oven thermometer.

Remove from oven and cool.

Cut or break the bacon into small pieces. If they are too large the brownies will be difficult to cut later.

For the brownies:

Grease and line a 8×8 inch cake pan with parchment paper, leaving flaps on two sides of the pan for easy brownie removal. You don’t have to lay parchment paper both ways, just one set of flaps will suffice.

In a blender or coffee/herb grinder, pulse the maple sugar a few times to make it a finer grind.

Using a small sauce pan over medium heat, melt the palm shortening/ghee till it just becomes liquid. You don’t want it to be hot, just liquid. Remove from heat and let cool.

While the fat is cooling, combine the almond flour, sugar, baking soda and salt in a large bowl. Now add the eggs and vanilla extract to the liquid shortening/ghee and lightly beat together.

Combine the egg/fat mixture with the almond flour mixture, mixing till combined and there are no lumps in the batter. Transfer the batter to the prepared cake pan and smooth the batter out as best as you can.

Sprinkle the bacon and pecan pieces evenly over the top of the batter and bake for 22-25 minutes.

When they’re finished cooking, remove the pan and allow the brownies to cool. Slice into squares.

bacon recipe source: Jenni Hulet, The Urban Poser (@TheUrbanPoser), June 21, 2013

3978. CHOCOLATE COVERED BACON CHOCOLATE KISS COOKIES

makes about 40


1/2 pound unsalted butter, browned

2/3 cups granulated sugar

1/2 cup light brown sugar, packed

pinch salt

1 tablespoon vanilla extract

2 large eggs

2 1/2 cups All Purpose flour

2 teaspoons baking soda

12 pieces Chocolate Covered Bacon, chopped (see note)

1 1/2 cups semi-sweet chocolate chips

40 unwrapped Hershey’s Kisses

Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.

In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.

In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the bacon and chocolate by hand. Chill dough for 10 minutes.

Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.

Bake for 12 minutes, or until lightly browned around the edges. Remove and press a Hershey Kiss into the center. Return to oven for 2 minutes. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.

Serve and enjoy!

Notes:

These cookies appear undone at 14 minutes, but will be very light brown on the edges. They are done! Do not overbake.

To make chocolate covered bacon, you really only need two things: chocolate, and, um, bacon.

You can either use pre-cooked, store-bought bacon (that’s the easiest), or, you can bake the bacon until crispy, let it cool, and then pat the excess grease off of it.  From there, simply melt some dark chocolate and spoon it on to the bacon, thoroughly coating it.  Allow it to dry, and voila – chocolate covered bacon.

bacon recipe source: Susan Whetzel, DoughMessTic.com (@doughmesstic), February 18, 2013

3963. BACON SHORTCAKES with PEANUT BUTTER WHIPPING CREAM

Yield: 6 servings


For the shortcakes:

6 slices bacon
21/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon salt
4 tablespoons cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
1/2 teaspoon vanilla extract
2 tablespoons finely chopped roasted salted peanuts

For the whipped cream:

1 cup cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

For the caramel:

3/4 cup granulated sugar
Pinch of cream of tartar or 1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons dark rum
4 bananas, thinly sliced

Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.

Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.

Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.

Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes. Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble). Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon.

Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3941. PECAN-BACON SQUARES A LA MODE

Yield: 
9 squares




For the crust:

6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice


For the filling:

8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping

Vanilla ice cream, for serving



Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.



Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.



Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.



Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.


 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM

For the Cupcakes:

1/2 cup (1 stick) unsalted butter at room temperature, more for pans

1 cup cake flour or all-purpose flour

'2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk, at room temperature

3 ounces bittersweet chocolate chopped, or chocolate chips

3 tablespoons uncooked instant oatmeal

For the Frosting:

8 thick strips bacon, in 1/4-inch dice

1 cup (2 sticks) unsalted butter

3 tablespoons milk

3 tablespoons heavy cream

2 tablespoons crème fraîche

1 tablespoon vanilla extract

3 tablespoons maple syrup

1 teaspoon salt

3 cups confectioners’ sugar

Flaky salt or fleur de sel, for garnish.

To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.

In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.

Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.

To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.

Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.

In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.

With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.


bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009

3866. BROWN SUGAR PECANS and SWEET BACON with HAVARTI GRILLED CHEESE

Serves: 2 sandwiches


1⁄2 pounds thick-cut bacon
1⁄4 cups honey
4 slices cinnamon swirl bread
3 tablespoons butter
1⁄3 cups brown sugar pecans lightly chopped (recipe below)
4 slices Havarti (or 4 ounces grated)


For the Pecans
16 ounces pecan halves
1⁄2 cups butter
3⁄4 cups packed brown sugar
2 teaspoons vanilla
1⁄4 teaspoons salt
 
For the Pecans

Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.
 
For the Grilled Cheese

Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.

Place one slice of the grated havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.

Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.


bacon recipe source: Heidi, foodiecrush (@foodiecrush), April 12, 2015

3828. BACON CINNAMON BUNS

For the dough
2 1/4 cup + 1 cup all purpose flour
1 envelope instant yeast
1/3 cup white sugar
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup margarine
1 egg

For the filling
1 cup brown sugar
1 tablespoon cinnamon
1/3 cup margarine
1 cup chopped bacon [reserve 1/2 cup to sprinkle on top]

For the glaze
1 cup icing sugar
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
1 teaspoon milk

In the bowl of a stand mixer with the dough hook mix 2 1/4 cup flour, yeast, sugar, and salt.

Heat milk, water, margarine until warm and add to the flour mixture followed by the egg.

Once the mixture begins to come together add the remaining 1 cup of flour until a soft dough is formed.

Knead dough for 5-10 minutes then let rest for an hour, covered.

Once the dough has doubled in size roll into a thin square and begin to add the filling.

Start with the margarine, brown sugar, cinnamon and lastly the bacon bits.

Roll dough and cut into 2 inch slices.

Place in a 9x12 square baking dish and let rest a second time for 30 minutes, covered.

Bake at 350 degrees for 25 minutes.

While the cinnamon buns are baking, make the glaze by whisking the icing sugar, melted butter, vanilla, and milk in a mixing bowl. to get to desired consistency either add more icing sugar or more milk.

Brush the cinnamon buns with the glaze hot from the oven and sprinkle with remaining bacon bits.


bacon recipe source: Hey Modest Marce (@modestmarce), May 23, 2015

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3791. CHOCOLATE CHIP TOFFEE BACON COOKIES

makes about 48 cookies

2-1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 eggs

1/2 cup (1 stick) unsalted butter, softened

3/4 cup toffee bits

3/4 cup semi-sweet chocolate chips

3/4 + 1/2 cup (about 10 slices) baked bacon, crumbled

Heat oven to 350°F. Lightly grease 2 cookie sheets or line with parchment paper.

Whisk together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a stand mixer on medium speed until well blended. Add eggs; beat well. Gradually add flour mixture, beating on slow speed until well blended. Mix in toffee bits, 3/4 cup crumbled bacon and chocolate chips. Wrap dough in plastic wrap and chill for at least two hours to overnight. This will help prevent the cookies from spreading when you bake them.

Remove dough from the fridge 10 minutes before baking. Drop by rounded teaspoons onto prepared cookie sheet. Top each cookie with the 1/2 cup bacon crumbles. Bake 9 to 11 minutes or until lightly browned. Cool slightly then switch from cookie sheet to wire rack. Cool completely.

bacon recipe source: MarlaMeridith.com (@MarlaMeridith), December 31, 2015

3786. SWEET FRENCH TOAST with BACON

Serves 2

4 slices premium center-cut or thick-cut bacon

2/3 cup milk

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1/8 tsp nutmeg

4 slices hearty whole-grain bread

Butter for frying

Berries (strawberries or blueberries are good) or apple slices (optional)

2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food

3728. SALTED CARAMEL PANNA COTTA with CANDIED BACON

2 cups heavy whipping cream
3/4 cup granulated sugar
4 tablespoons cold water
1/4 oz. packet gelatin
1 teaspoon pure vanilla extract
salted caramel sauce

candied bacon to garnish

Into a heavy bottom saucepan over medium heat add whipping cream and sugar. Whisk to combine. Heat until small bubbles form around the side of pan. Into a small ramekin or bowl add water. Sprinkle packet of gelatin on top set aside until gelatin blooms. Remove pan from heat. Add extract and gelatin. Mix until dissolved. Equally divide mixture between jars. Transfer to refrigerator and chill for approximatley4 hours or until set up. Drizzle with caramel sauce and garnish with candied bacon prior to serving.

bacon recipe source: Paula Jones, bell'alimento (@bellalimento), August 30, 2014

3727. MINI BANANA CREAM PIES with BACON GRAHAM CRACKER CRUST

serves twelve 


For the crust:
⅓ cups pecans 
6 slices bacon 
6 pieces graham cracker (full sheet) 
1 teaspoon brown sugar 
1 teaspoon vanilla extract 

For the filling:
3 tablespoons water 
1-½ teaspoon unflavored gelatin 
⅓ cups brown sugar 
3 tablespoons all-purpose flour 
¼ teaspoons salt 
1-½ cup non-fat milk 
1 whole egg yolk 
2-½ teaspoons vanilla extract 
2 whole bananas 

For the whipped cream:
½ cups heavy whipping cream 
1 teaspoon brown sugar 
½ teaspoons vanilla extract

Preheat the oven to 350ºF. Spread the pecans on a parchment-lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water.

In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

While the pudding cools, slice the bananas, about 1/8 to 1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

To make the whipped cream, whisk (either by hand or with a hand mixer) whipping cream until it becomes frothy. Add the sugar and vanilla. Continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.


bacon recipe source: Carrie, Tasty Kitchen (@tastykitchen), January 13, 2012

3672. DUTCH APPLE BABY with BLACKBERRY HOISIN BACON

serves six


1 lb thick slice bacon

2 large apples

4 tablespoons granulated sugar divided

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup unsalted butter

3/4 cup flour

1/2 package salt

1/4 teaspoon ground nutmeg

1 cup milk

1/2 teaspoon vanilla extract

5 large eggs

1 cup blackberry jam

1/4 cup hoisin sauce

2 tablespoons coarse ground mustard

powdered sugar garnish

maple or blackberry syrup

 

For the bacon: Preheat oven 500ºF. Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine. Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process. To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon. Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400ºF. Brown remaining bacon slices and crumble for garnish.

 

For the batter: Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use. Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)

 

Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
 

Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400º oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup.

 

 

bacon recipe source: Rebecka Evans (member), Just a Pinch

3664. STOUT-INFUSED MARSHMALLOW and BACON S'MORES

Stout-Infused Marshmallows
1/2 cup powdered sugar
3 packets unflavored gelatin
1 cup cold, flat stout (beer), divided in half
2 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 tablespoon vanilla 

Bacon S’mores
graham crackers
chocolate bars
cooked bacon
coat hanger

Stout-Infused Marshmallows: To make the beer flat, whisk it in a bowl for a minute, then refrigerate for an hour. Pour half a cup of the beer in a mixing bowl and sprinkle gelatin over it, set aside.

In a medium saucepan, heat the granulated sugar, corn syrup, salt and other half cup of beer over low heat, stirring until the sugar is dissolved. Increase heat and bring to a boil until the liquid reaches 245°F.

Remove pot from heat and pour liquid over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture with an electric mixer on high speed until it has nearly tripled in volume, roughly 10-12 minutes.

In a separate mixing bowl, beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla to sugar mixture and beat until just combined.

Lightly grease bottom and sides of a square cake pan, dust bottom and sides with powdered sugar. Pour mixture into loaf pan and sift some powdered sugar evenly over top. Chill marshmallow, uncovered, until firm (at least four hours), then cut into squares. 

Bacon S'mores: Skewer the marshmallows on a stick (or coat hanger) and cook over a fire until brown on the outside and soft and gooey on the inside. Layer the s’more: graham cracker first, then chocolate, then beer marshmallow, then bacon, and cap it off with another graham cracker.


bacon recipe source: Ashley Routson, CraftBeer.com (@craftbeerdotcom)

3646. CHOCOLATE CASHEW-BACON BRITTLE BROWNIES

makes 30 brownies


Cashew-bacon brittle

1¹∕³ cups sugar

¼ cup light corn syrup

2½ tablespoons butter

¼ teaspoon, plus 1∕8 teaspoon baking soda

¼ teaspoon salt

1½ cups cashews

1½ cups cooked bacon, finely crumbled



Brownies

28 tablespoons (3½ sticks) butter, plus more for greasing

6 oz. quality dark chocolate, chopped

1 cup, plus 2 tablespoons cocoa powder

2 cups sugar

6 eggs

4 teaspoons vanilla

12 tablespoons (6 oz.) cream cheese

1 cup all-purpose flour

Generously butter a parchment paper-lined cookie sheet. 
For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.
 Whisk in the cashews and bacon.
 Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet. 
Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
 Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper. 
Using a double boiler, melt the butter and chocolate together.
 Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.
 With the mixer on medium, add the sugar to the bowl in a steady stream.
 Add the eggs 1 at a time, followed by the vanilla. 
Add the cream cheese, 1 tablespoon at a time, until blended smooth. 
Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined. 
Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set. 
Remove from the oven and sprinkle with the brittle.
 Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.
 Let cool before serving. 


bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013

3644. BACON FUNNEL CAKES with NUTELLA CREAM

Funnel Cakes
14 strips bacon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
½ teaspoon vanilla
1½ cups milk, 2% or whole
2 cups vegetable oil
¼ cup confectioners' sugar

Nutella Cream
¼ cup heavy whipping cream
½ cup Nutella

Funnel Cakes: Cook bacon until crispy and drain on paper towels. Once cooled, crumble 6 strips into pieces small enough to fit through the end of your funnel after being added to batter, and set aside. Reserve remaining 8 strips for garnish.

Sift together flour, baking powder and salt into a medium bowl. In a large mixing bowl, stir together eggs, vanilla and milk. Add flour mixture to egg mixture, and beat with a mixer until smooth. The mixture should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick, beat in a little more milk; if too thin, beat in a bit more flour. Add crumbled bacon and stir to combine.

In an 8-inch skillet, heat oil to 360ºF. Place your finger over opening of funnel, and fill funnel with ½ cup batter. Hold funnel close to surface of oil, and release batter into oil while moving funnel in a circular motion to create a small circle in the middle of the pan. Continue rotating the funnel around the pan to create larger circles until funnel cake is desired size. Fry until golden-brown. Use tongs to turn the cake over carefully, and fry 1 additional minute. Remove and drain on paper towels. Repeat until batter is gone.

Nutella Cream: Add cream to small saucepan and warm over medium heat, careful not to let it boil. Add Nutella, and when it starts to melt, stir until completely combined and warm.

To Serve: Drizzle funnel cakes with Nutella cream, sprinkle with confectioners' sugar and top with remaining strips of bacon. Serve immediately.


bacon recipe source: Angela Komis, Feast Magazine (@feastmag), Feast Media, 900 N. Tucker Blvd., 4th Floor, St. Louis, MO 63101

3600. CHOCOLATE BACON BUNDT CAKE

Chocolate Cake:

1 box devil's food cake mix

1 box instant chocolate pudding mix

4 eggs

2/3 cup oil

1 cup sour cream

3/4 cup buttermilk or milk

2 teaspoons vanilla extract

1 1/2 cups mini chocolate chips

 

Chocolate Glaze:

1/3 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

6-8 strips of bacon, cooked and crumbled

Preheat oven to 350 degrees and grease your Bundt pan well. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla. Stir in cake mix and instant pudding mix until smooth. Add chocolate chips and stir again. Dump into prepared pan and spread out evenly. Bake for 35-45 minutes or until an inserted knife comes out clean.

 

Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.

 

Pour glaze over cooled cake and spindle bacon on top. Go heavy on the bacon, your man will appreciate it.

 

 

bacon recipe source: Lizzy Mae Early, Your Cup of Cake (@LizzysCupOfCake), August 15, 2013

3595. BAKED MAPLE BACON DOUGHNUTS

makes six


For the doughnuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract 

For the maple bacon glaze:
1 cup confectioner's sugar
2 tablespoons maple syrup
1/2 teaspoons vanilla extract
1-2 tablespoons whole milk
5 strips bacon, cooked & crumbled 

Make the doughnuts: Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside. In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool. In a small bowl whisk together egg, buttermilk, and vanilla extract. Add browned butter and whisk into the wet ingredients. Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter. Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about  three-quarters full with batter. Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. While the doughnuts cool, make the glaze.

Make the glaze: In a medium bowl, mix the confectioner's sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze. You might only need 1 tablespoon so mix as you go. Add more if necessary.

Spoon glaze over each doughnut. While glaze is still wet, add the bacon crumbles on top of each doughnut. Doughnuts are best served the day they're made. Store in an air-tight container and refrigerate if you have any left after day one.


bacon recipe source: Tracy Benjamin, Shutterbean (@shutterbean), November 6, 2013

3590. BACON TOFFEE

yields about 3 cups 


1½ cups heavy cream 
1 (1-pound) box dark brown sugar 
2 teaspoons vanilla extract 
1 teaspoon salt 
5 ounces (10 tablespoons) unsalted butter, cut into small pieces 
2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.

Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.


bacon recipe source: Claudia Fleming, "Heralding the Holidays with an Apple Crostata," The New York Times, November 22, 2013

3581. BACON-CHOCOLATE MOUSSE with MAPLE WHISKEY CREME

makes 12+ servings


Mousse:
12 oz. best quality semi sweet chocolate chips 
1/2 cup sugar 
3 eggs 
1 cup hot milk 
1 tablespoon vanilla extract 
4 slices of thick sliced bacon, cooked crisped, drained and cooled 

Maple whiskey creme: 
1 cup of heavy cream 
1/2 cup of powdered sugar 
1/4 cup of pure maple syrup
1 - 1/2 tablespoons whiskey
1 teaspoon maple extract 
1 teaspoon vanilla extract 

Mousse: Combine chocolate, sugar, and eggs in a blender and blend until combined. Add hot milk and vanilla. Blend until smooth. Stir in finely chopped bacon. Pour into demitasse cups, mini martini glasses or ramekins and chill at least 2 hours. (This can also be poured into a prepared graham cracker crust and served like a pie.) Top with a dollop of maple whiskey crème

Maple whiskey creme: With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on mousse.


bacon recipe source: tamaralittrell (member), BakeSpace (@bakespace)