As so many of you already know, we sincerely value and appreciate our “human to human” personal connections and interactive relationships with our readers. We most definitely LOVE to hear from you when you have a fun, interesting, or just plan funny story or idea to share with the rest of us.
Here’s a really fun and “COOL” (pun intended) bacon recipe idea that was sent in and shared with us by our long time friend, Shah Brionez of Syracuse, Utah.
Thanks Shah, you rock buddy!
Shah wrote:
“Frozen Banana Dipped In Chocolate And Bacon!
Long time follower, first time poster.
So my Brothers-in-Law (Brandt & Gavin Crawford) had this bright idea
yesterday. We were dipping frozen bananas in chocolate then rolling
them in nuts and crushes Nilla wafers.
We thought, why not Bacon!?
Let me say it was actually very good! That salty from the bacon and
This creation deserves to go directly into the OMG – I WANT IT category.
Bacon Moon Pies. Three words that should make your taste buds stand up and shout. Rob, a confectioner from Northern California has come up with what may be one of the greatest bacon desserts of all time.
Rob says in order to create these amazing treats he must “render the fat out of the bacon and use it in place of butter fat in the shortbread and in the caramel so the flavor is extra intense.” This isn’t any ordinary shortbread, this is traditional Scottish shortbread made with bacon fat, stone ground rice flour, and bacon cracklin. Between two pieces of the shortbread Rob places “a marshmallow made with Vermont maple syrup and Evan Williams Single Barrel Vintage Bourbon, surrounding a bacon fat and bacon cracklin caramel.”
And as if that’s not enough, “the whole thing is coated with a thick layer of my favorite blended chocolate, Michel Cluizel’s 72% dark.”
Wow. Heaven in the shape of a moon pie.
Want one? You can order bacon moon pies on Rob’s web site. Not only do you get the bacon moon pies when you order, you’ll also get the recipe so you can make your own. You can also follow Rob on Facebook and Twitter.
Jessica Lada over at The Blargh Critic came up with this tempting recipe for bacon chip cookies (that’s right, replace chocolate chips with crispy bacon the way nature intended) that she was kind enough to share with us here at Bacon Today.
In her own words Jessica writes, “My fiancé, good country boy that he is, also loves bacon. But his roommate in Brooklyn was a vegan who very strongly discouraged any bacon in the apartment. He said it made his clothes smell. But as much as he hated bacon, he loved my homemade cookies.
One weekend I decided to create my own cookie recipe by combining two of my favorite things. I took my mom’s chocolate chip cookie recipe and made a few substitutions. In place of part of the shortening, I used bacon drippings. I added a third cup of maple syrup and some molasses. And instead of chocolate chips, I fried a pound of bacon and crumbled it up. (Needless to say, the bacon-hating roommate was not impressed.) I know it sounds bizarre, but the combination of crunchy golden cookie, little salty morsels of bacon, and just a hint of maple syrup is absolutely divine.”
I Can Has Bacon Cookiez Recipe
1 1/2 c. butter
1/4 c. crisco
1 Tbsp. bacon drippings
1/2 c. powdered sugar
3/4 c. brown sugar
1 Tbsp. vanilla extract
1/3 c. maple syrup
1 Tbsp. molasses
1/2 tsp nutmeg
1/2 tsp salt
1 lb. bacon, fried crispy and crumbled
3 cups flour
1 tsp. baking powder
Cream together everything but the bacon, flour, and baking powder, then gradually stir in the dry ingredients.
Globs the size of ping pong balls, squished to about 1/4?. Bake 14-16 minutes, 350 degrees. Makes 4-5 dozen.
Chicago-area confectioner Ginna Haravon has created a sweet and salty bacon-infused dessert that we are definitely going to try. Bacon Bourbon Caramel Corn is a handmade treat that is now available to the public. Ginna creates each batch with care and precision using her original caramel recipe along with just the right selection of bacon and a dash of salt.
Once again, the power of our Readers’ palettes has proven to be a valuable source of new reading material. Becca R. is a bit of a chef, and she has whipped up an amazing recipe for bacon apple crumble pie that we wanted to share with you today. Unfortunately, she didn’t send us any pictures, but YOU can help with that. If you get creative and make her recipe, just snap a shot and email it to us at bacontoday[at]gmail[dot]com. We just might post your photos in a future article.
– Mr. B
BACON CRUMBLE APPLE PIE
1/2 lb sliced bacon
1/2 cup flour
1/3 cup light brown sugar
3 tablespoons unsalted butter, chilled and cut into small cubes
1/2 cup extra-sharp cheddar cheese, shredded
3 golden delicious apples, peeled, cored and sliced 1/4 inch thick (about 1 1/2 pounds)
1/4 cup granulated sugar
1 1/2 teaspoons lemon peel, grated(OPTIONAL)
1 (9 inch) store-bought pie shells, prebaked according to package directions
Preheat oven to 400 degrees.
In large skillet over medium heat, cook the bacon until crisp; remove bacon., and crumble o not drain fat!
(I altered the recipe and i sauteed the apples in the bacon grease briefly , just to add that extra baconness)
In medium bowl, combine the flour and brown sugar, add the butter and, using your fingers, incorporate the butter until the mixture is crumbly.
Stir in the bacon and cheese; refrigerate.
Line a baking sheet with foil.
In medium bowl, toss the apples with the granulated sugar (if you choose to use lemon, add now, i personally did not)
Transfer to the pie shell and sprinkle with the topping.
Place the pie on the prepared baking sheet and bake for 15 minutes.
Cover loosely with foil and bake until golden and the apples are tender when pierced, 40-45 minutes.(if you choose the saute the apples in the bacon grease you shoul turn the Oven Temp to 425 degreese and you only need to bake the pie for 20 minutes, becuase the apples are more tender, but play aroun with it, see what you like!)
Let cool before serving.
Thanks BaconToday, this site always brightens my day, and I hope this recipe will brighten someone else’s day.
Bacon Today reader Becca R. shares with us her recipe for Maple Bacon Cupcakes. If you make these let us know how they turn out and take some photos to share with the world!
Bacon Maple Cupcakes
Ingredients
* 4 1/2 tablespoons butter, room temperature
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 4 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* tiny tiny pinch kosher salt
* 1/4 cup milk
* 1/4 cup of minced bacon, cooked and drained
What you’ll do–
* 1) 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.
* 2) 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.
* 3) Add the egg and beat until incorporated.
* 4) Sift the flour, salt, baking soda and powder together.
* 5) 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.
* 6) 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.
Maple Syrup Frosting
Ingredients
* 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).
What You’ll Do –
* 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.
(add some crumbled BACON TOO!)
Yesterday was a certain Bacon Today staff member’s birthday. In his honor we baked him a bacon cake.
Okay, I lied. We found a photo of a bacon cake on Flickr and sent it to him with a nice note about happiness, pork, and high profit margins.
Okay, I lied again. We grabbed the photo and wrote this article in hopes that he reads it and is honored by the very thought of us doing something nice for him.
Have you made a bacon cake? We want to share your story with the world. Email us photos & details at bacontoday@gmail.com or if you’ve already posted your story online leave us a link in the comments below.
As my personal search for the perfect bacon cupcake recipe continues, I am excited that I keep finding other bacon lovers who have already integrated the two savory treats.
The folks over at Tee and Cakes in Boulder, Colorado have dedicated themselves to makin’ bacon at least once a week. Every Saturday they whip up a batch of Chocolate Bacon cupcakes and unleash them on a world that they understand deserves many more bacon desserts than it already has.
