These easy cinnamon buns use pizza dough to decrease assembly time and bacon for added flavor.
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Proving that inspiration comes from the most interesting places, this recipe comes to Cookfight from New York Times fashion critic, Cathy Horyn. They are apparently a Swedish-American tradition from her hometown in Ohio. Traditional or not, they are a truly intriguing cookie, with a smoky sweetness that separates them from your standard 'snap.
Here's a recipe you can share with your canine companion, courtesy of The Dahlia Bakery Cookbook: Sweetness in Seattle. Peanut butter and bacon is a winning combination, and the use of wheat germ and whole wheat flour makes them hearty and satisfying.
This bacon praline is salty, smoky, sweet and rich. And best of all, didn't you always want to know how to candy bacon?
These days, bacon appears a lot of places it probably shouldn't. Not so with the Flap Jack cupcake from Baked and Wired. It's one bacon augmentation that doesn't feel forced.
If you're one of these inveterate bacon apologists, then you don't need this review to tell you whether to try Burger King's new Bacon Sundae. But if you're a bacon appreciator with a legitimately open mind regarding its place on fast-food soft serve, come right this way.
From common courtesy if nothing else, I knew I had to make the mix. So I rolled up my sleeves and quieted my fears that these scones would be of the same ilk as the lame, confused, meaty-sweet treats that gave the bacon trend its death knell.
After you bake up a batch of these guys, watch out, there's something magical about the combination of peanut butter and bacon in cookie form.
Even here in the States there's impressive doughnut variety. I grew up thinking that all stick shaped doughnuts were crullers, but the Serious Eats Doughnut Style Guide introduced me to the "Long John," a yeast-raised, frosted, bar-shaped doughnut that has become a popular vector for breakfast time bacon consumption.
If you're wondering how to entice a bunch of guys to eat cupcakes, the answer is pretty simple: add bacon. David Arrick, founder of New York's Butch Bakery and author of The Butch Bakery Cookbook, found this out pretty quickly and used this formula to create these Driller Cupcakes, maple cupcakes topped with milk chocolate ganache and candied bacon.
While almost everyone's heard of mincemeat pie, few people actually consume it regularly or even annually. I've crossed paths with various forms of it on more than one occasion, but these encounters were far from memorable. This week, I delved into the world of mince pies, hoping to finally get a taste of what has kept them relevant for so many years. This pie, though, enriched with bacon and bacon fat, is not the traditional mincemeat born in 13th century England.
All summer long I interrupted serious conversations about bills and travel and getting ready for the move to New York, cooing dreamily, "Wouldn't a date cake with bacon be so ahhh-maaaazing?" I was a girl smitten with a confectionary Prince Charming, this close to doodling "I heart bacon" and "Mrs. Medjool" on my binder.
The impetus for the recipe was my new found obsession with Black Pig Meat Company bacon. They dry cure the pork with brown sugar for up to 21 days, smoke it for 12 hours, then sell it in sinfully thick strips. I'm eating most of this bacon straight from the pan, but I couldn't resist cooking a few pieces, dicing them up, and tossing them into a fluffy muffin batter along with grated extra sharp cheddar cheese. The result is a cheesy, porky, salty muffin that has a hint of spice. And in case you're wondering, they're the perfect match for a plate of eggs.
Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon.
I pulsed the bacon in the food processor, which helped to infuse every last crumb of biscotti with smoky, meaty flavor. This is the stuff of dreams. The rich chocolate chunks are the perfect complement to the salty, meaty bacon. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors.
What's more appealing than sweet, gooey jam infused with the flavors of brown sugar, maple syrup, coffee, and bacon? I certainly can't think of anything.
When I first heard about the maple bacon biscuit ($3.75) at Huckleberry, the Santa Monica bakery and cafe, I figured, it's just the token bacon thing for all the bacon heads. There are plenty of other scrumptious-looking baked goods sitting there behind the glass counter. But I was a sucker, and ordered the darn biscuit—and it was amazing.
This year Valentine's Day falls on a Sunday. Instead of treating your sweetie to a fancy (and expensive) restaurant dinner, why not prepare a romantic breakfast in bed? My ideal meal would consist of champagne, strawberries, and Vosges's new Mo's Bacon Chocolate Chip Pancakes. At $12, the mix is far more expensive than your average box of Aunt Jemima, but trust me: it's worth every penny.
"As long as you stay on this side of the sweet-savory line, the meat and chocolate trend is a great one." Chocolate-covered bacon from Roni-Sue's. [Photographs: Robyn Lee] Chocolate and meat may have started with the Aztecs (in their thick,...