Bacon Lover’s Cookbook Review and Bacon Root Beer Cupcakes
The Bacon Lover’s Cookbook by Christina Dymock is just that: a cookbook for the true lover of bacon. This is a simple, unpretentious guide to incorporating bacon into breakfasts, lunches, dinners and desserts. It uses everyday ingredients that can be found at a regular grocery store.
What most impressed us is the variety and uniqueness of these recipes. We thought we’ve “seen it all” as far as bacon recipes go, but there are many recipes here we’ve never seen across the blogosphere or in another bacon cookbook. These include:
-Bacon Gravy Breakfast Sandwich
-Giant Cobb Sandwich
-Bacon Onion Artisan Bread
And of course, these Root Beer and Bacon Cupcakes! We are thrilled to share this recipe from the cookbook with our fans!
The Bacon Lover’s Cookbook contains 50 recipes accompanied by a full-color photograph, and most of the photographs take up an entire page. The photography concentrates on the food and is not over-stylized as is the trend in food blogs and cookbooks. This cookbook makes you want to try the food, not go shopping at Pottery Barn… And we very much appreciate that the author did not skimp on the Bacon Desserts chapter!
Every recipe is accompanied by “Bacon Bits” which consist of factoids and cooking tips. How to cook bacon with a waffle iron and on the barbeque are interesting additions to the “Methods For Cooking Bacon” chapter. Our one criticism is that the “Bacon Loaf” suggests the use of turkey bacon, but we will forgive the author this one faux pas and know that our fans would wrap dat meatloaf with pork bacon! Pick up a cover of this softcover book for yourself or fellow bacon lover. Cedar Fort Publishing & Media supplied us with a free copy of this cookbook in exchange for this review.
Root Beer & Bacon Cupcakes. Makes 12 cupcakes
Ingredients for Cupcakes:
½ cup brown sugar
¼ cup oil
1 tsp. vanilla
½ cup root beer
2 cups flour
¼ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
4 slices of applewood smoked bacon, cooked and chopped
For Root Beer Syrup:
2 cups root beer
½ cup butter flavored shortening
4 cups powder sugar
½ tsp. salt
1 tsp. vanilla
4-5 Tbsp. root beer syrup
2 slices of applewood bacon, cooked and crumbled
Directions for Cupcakes
Preheat the oven to 350° F. Line a muffin tin with cupcake liners and set aside.
In a medium-sized mixing bowl, beat the eggs until frothy. Add the brown sugar, oil, vanilla, and root beer. Mix well. Add the flour, salt, baking soda, and baking powder, and mix well. Stir the bacon pieces in by hand. Fill the muffin cups ¾ full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.
Bring the root beer to boil in a small sauce pan over medium heat. Allow to boil for 30 minutes. Remove from heat and set aside.
In a medium-sized mixing bowl, beat the shortening until fluffy. Add the salt, powdered sugar, vanilla, and 3 tablespoons of root beer syrup. Beat well. If the frosting isn’t moist enough, add another tablespoon of root beer syrup and beat again. If it’s still too thick, continue adding syrup until it forms the right consistence.
Once cupcakes have cooled, use a pastry brush to distribute the remaining root beer syrup between the cupcakes by simply brushing it across the tops of the cupcakes. Frost the cupcakes with the frosting and sprinkle with the bacon reserved for topping.