Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

In the Mood for Bacon Dessert? (Bacon Cookie Recipe)
The Sunday Times (Sri Lanka) ^ | Sunday April 25, 2010

Posted on 04/24/2010 8:09:42 PM PDT by nickcarraway

Pig Candy is not a dish you would expect a Michelin starred chef to serve, and you’d be right. The great chefs use their bacon with far greater artistry, adding it to cupcakes and ice cream, to pumpkin pies, jam, milkshakes, cookies, and even to baclava. Though such “bacon desserts” may have begun as gourmet adventures, they’re now counted among the most popular food trends in recent years.

If you’re feeling sceptical, remember that sweet and salty flavours often complement each other. When made with bacon, chocolate chip cookies, for instance, become richer, sweeter and more addictive. If you’d like to try for yourself, why not start with candy? Choose back bacon, or bacon that is thick, very meaty, but lean.

Strips of bacon are rolled in dark brown sugar, with a hint of black pepper to give you a tingle. The strips are then arranged on a cookie rack, with a deep pan underneath to catch the drippings. All that’s left to do is set the oven to 325 degrees and bake for approximately 20 minutes. Turn over once in the middle. If you’re feeling more adventurous, here are a few other recipes.

Chocolate Chip-Bacon Pecan cookies

Just when you thought chocolate chip cookies couldn’t be improved upon, along comes bacon chocolate chip cookies. Little bits of crisp, fatty bacon melt into the sweet, soft, chocolate-studded cookie dough, making these cookies chewy, rich and addictive.

Makes about 18 thin-and-chewy cookies

Ingredients:

5 strips bacon 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter at room temperature 1/2 cup white sugar 1/3 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 2/3 cups semisweet chocolate chips 1/2 cup chopped pecans

Preparation:

In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk flour, baking soda and salt. In a large bowl, using an electric mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough 2 to 3 inches apart (as they will spread) on baking sheet. Bake for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the centre. Transfer to a rack and cool for 15 minutes. Can be stored on countertop for one to two days, then refrigerated in an airtight container.

Variation: If you like your chocolate chip cookies thicker, follow this recipe.

Makes about 18 thick-and-chewy cookies

5 strips bacon 1 cup, plus 3 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 stick unsalted butter at room temperature 1/3 cup white sugar 1/3 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 2/3 cups semisweet chocolate chips 1/2 cup chopped pecans Follow the same steps from the thin version above.

Chocolate-Bacon-Peanut Bark:

Salty, crunchy bacon with smooth, rich chocolate and earthy peanuts. Makes 10 to 12 servings, depending on the size of the pieces

Ingredients: 8 strips bacon 16 ounces semisweet chocolate (chunks or chips are fine) 1 cup unsalted peanuts

Preparation:

In a large skillet over medium heat, cook the bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Line a large baking sheet with parchment paper. Add chocolate to a double boiler. If you don’t have one, fill a pan with a couple of inches of water.

Place a glass bowl over the pan, making sure the bottom of the bowl does not touch the water underneath. Once the water begins to boil, add the chocolate chips. Using a spatula, stir continuously, until smooth and creamy.

Stir in the bacon and peanuts. Pour onto the prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for a minimum of 1 hour. The bark should be hard and chilled.

Place bark on a cutting board and cut into pieces — any size or shape you’d like. Serve at about room temperature.


TOPICS: Food; Hobbies; Weird Stuff
KEYWORDS: bacondesert; cookies; napl; sodamntreyf

1 posted on 04/24/2010 8:09:42 PM PDT by nickcarraway
[ Post Reply | Private Reply | View Replies]

To: nickcarraway

Such a unique and interesting post could only have come from you!


2 posted on 04/24/2010 8:12:08 PM PDT by Steelfish (ui)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Steelfish

I’ll definitely take that as a compliment!


3 posted on 04/24/2010 8:14:03 PM PDT by nickcarraway
[ Post Reply | Private Reply | To 2 | View Replies]

To: Slings and Arrows

The most kosherest after-dinner treat in the world!


4 posted on 04/24/2010 8:14:36 PM PDT by nickcarraway
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

Well, bacon does make everything better.


5 posted on 04/24/2010 8:14:39 PM PDT by MAexile (Bats left, votes right)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway


6 posted on 04/24/2010 8:15:31 PM PDT by JoeProBono (A closed mouth gathers no feet)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

I was just about to ping you.


7 posted on 04/24/2010 8:27:32 PM PDT by savedbygrace (Rev 22:20 He which testifieth these things saith, Surely I come quickly. Amen. Even so, come, Lord)
[ Post Reply | Private Reply | To 6 | View Replies]

To: nickcarraway

Let’s carpet-bomb the Middle East with these cookies.


8 posted on 04/24/2010 8:40:35 PM PDT by fieldmarshaldj (~"This is what happens when you find a stranger in the Amber Lamps !"~~)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

Send a pan or two to CAIR, or perhaps Iran’s Ragheadijihad.


9 posted on 04/24/2010 8:41:06 PM PDT by MuttTheHoople (http://upload.wikimedia.org/wikipedia/en/9/9c/TeddyVWad.jpg)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

My mom used to make peanut butter cookies with a little bacon grease added in. :o) LOVED them!


10 posted on 04/24/2010 8:55:58 PM PDT by redhead ("If you can't make them see the light, make them feel the heat." --Ronald W. Reagan)
[ Post Reply | Private Reply | To 1 | View Replies]

To: MAexile

Only 30 days ‘til I get my Bakon Vodka


11 posted on 04/24/2010 10:40:56 PM PDT by norge (The amiable dunce is back, wearing a skirt and high heels.)
[ Post Reply | Private Reply | To 5 | View Replies]

To: nickcarraway
The important item to her is crisp bacon. “I’m a great bacon fan,” Julie exclaimed. “Our favorite eggs are basted with bacon fat, and I mean the drippings from the bacon I’ve just fried. I hate the taste of burned butter. Frequently I make bacon gravy by browning flour in the drippings. Then I add milk and coarsely ground pepper and cook it until its rich and thick. I make ham gravy the same way, it’s my husband’s favorite, and my kids adore it.”


what a woman Julie London was
12 posted on 04/24/2010 10:45:48 PM PDT by politicalamity
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

I know a woman who was using bacon fat in her cakes 40 yrs., or so, ago. I can’t tell you how surprised I was by the first bite of chocolate cake I tasted at her house!

I did NOT like it then, and I can’t imagine that my tastes have changed that much at this late date. lol.


13 posted on 04/24/2010 10:47:51 PM PDT by LucyJo
[ Post Reply | Private Reply | To 1 | View Replies]

To: politicalamity

Jack Webb and Bobby Troup? Lucky, lucky men.


14 posted on 04/24/2010 10:51:34 PM PDT by RichInOC (No! BAD Rich! (What'd I say?))
[ Post Reply | Private Reply | To 12 | View Replies]

To: RichInOC

Bobby was smarter though ;)


15 posted on 04/24/2010 10:53:38 PM PDT by politicalamity
[ Post Reply | Private Reply | To 14 | View Replies]

To: nickcarraway

YUM
16 posted on 04/24/2010 11:16:11 PM PDT by politicalamity
[ Post Reply | Private Reply | To 1 | View Replies]

To: politicalamity

Damn Army!


17 posted on 04/25/2010 12:02:23 AM PDT by higgmeister ( In the Shadow of The Big Chicken!)
[ Post Reply | Private Reply | To 12 | View Replies]

To: nickcarraway; MeekOneGOP; Conspiracy Guy; DocRock; King Prout; Darksheare; OSHA; martin_fierro; ...
The most kosherest after-dinner treat in the world!

Hold this, please.

*RUNRUNrunrunrunrunrunrun...*



18 posted on 04/25/2010 12:26:18 AM PDT by Slings and Arrows ("I can see November from my house!")
[ Post Reply | Private Reply | To 4 | View Replies]

To: higgmeister

I don’t get that one :) What do you mean by that?


19 posted on 04/25/2010 12:37:36 AM PDT by politicalamity
[ Post Reply | Private Reply | To 17 | View Replies]

To: Slings and Arrows

Okay, maybe not. I didn’t want the bacon tiramisu anyway.


20 posted on 04/25/2010 12:39:37 AM PDT by nickcarraway
[ Post Reply | Private Reply | To 18 | View Replies]

To: Slings and Arrows
"In the Mood for Bacon Dessert?"

Um, no.

21 posted on 04/25/2010 4:10:54 AM PDT by TheOldLady (Free Republic needs monthly donors. Pony up and end FReepathons forever!)
[ Post Reply | Private Reply | To 18 | View Replies]

To: nickcarraway
MMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! BACON!

Here is Course #6 of a 5 hour, 24 course meal:

06 BACON butterscotch, apple, thyme

As yes, the infamous bacon, a "single piece of limp bacon in butterscotch, apple and thyme and hung on a tiny silver clothesline," according to Esquire's John Mariani. If any dish were to be named "signature," this would be it. Though my piece was not limp, it was not exactly crisp from the frying pan either. Instead, it was rigid, yet flexible, a fine balance of texture going along with a fine balance of sweet and savory, an amalgam of smoky sweet flavor that goes together surprisingly well. The dish was a favorite of one of my dining companions.

To see the entire 24 cousre train wreck, complete with severl "EXPLOSIONS of flavor!": Alinea (Chicago, IL)

Plebian me, I'll take an Amish or Basque 'family style' meal.

22 posted on 04/25/2010 10:19:04 AM PDT by ApplegateRanch (If Liberalism doesn't kill me, I'll live 'till I die!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: politicalamity

That was the line Julie London’s husband, Bobby Troup, had in M*A*S*H.


23 posted on 04/25/2010 12:24:36 PM PDT by higgmeister ( In the Shadow of The Big Chicken!)
[ Post Reply | Private Reply | To 19 | View Replies]

To: nickcarraway

Zooks....trend had to have started in the south.

Even Chicken is fried in bacon grease to be properly southern fried.


24 posted on 04/25/2010 5:25:39 PM PDT by TASMANIANRED (Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
[ Post Reply | Private Reply | To 1 | View Replies]

To: higgmeister

Was that the movie or t.v. series? I never did see the movie and I should because I watched the tv show as a kid and enjoyed it.


25 posted on 04/25/2010 9:09:39 PM PDT by politicalamity
[ Post Reply | Private Reply | To 23 | View Replies]

To: politicalamity
The Movie.

MASH Moments to remember


At the one-minute mark, you can hear Bobby Troup’s cameo line. He played a motor pool Jeep driver chauffeuring Elliot Gould and Donald Sutherland around Tokyo. His line punctuated a really bad day.
26 posted on 04/26/2010 6:50:31 PM PDT by higgmeister ( In the Shadow of The Big Chicken!)
[ Post Reply | Private Reply | To 25 | View Replies]

To: higgmeister

Thanks for that. It’s always one of those movies on my list I have always wanted to see. I will make it a point to see it this weekend on DVD.


27 posted on 04/26/2010 10:34:19 PM PDT by politicalamity
[ Post Reply | Private Reply | To 26 | View Replies]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson