Okay, after not submitting recipes for BSI in a really long time… I think it’s time to throw my hat in the ring again. I mean, bacon is one of my true loves, who else do you know has a bacon dealer?! :laugh:
So for your perusal, I present two different recipes (I have quite a few but I won’t bombard you all, although sea salt caramel bacon brownies are pretty dang good!)
This first one showed up here last December in honor of my friend Chris, (who is my bacon dealer!)
Bacon Peanut Brittle
1 c white sugar
1/2 c light corn syrup
1/4 c water
1/4 tsp salt
1/4 tsp cayenne pepper
2 tbsp butter
1 tsp baking soda (make sure you have this and the butter measured out ahead of time!)
3/4 c peanuts (I roughly chopped them)
1 lb bacon, cooked and crumbled
In a 3qt heavy saucepan, combine sugar, corn syrup, water, salt and cayenne pepper. Bring to a boil and cook until the mixture reaches 200 degrees on a candy thermometer. Add the peanuts and bacon, and cook mixture until it reaches 300 degrees. Add the butter and baking soda (be careful because the soda makes it bubble up). Spread out thin on a well greased, aluminum foil wrapped baking sheet. When cool, about 15 minutes, break apart and package.
…and my other was shared at my friend Sandy’s blog, as a request from Iron Cupcake Bacon from last February. I love these cupcakes with or without the bacon, and it is one of my most requested cakes.
Strawberry Bacon Balsamic Cupcakes
Strawberry Balsamic Sauce
1 lb frozen strawberries
3/4 c sugar
1/4 c balsamic vinegar
In a sauce pan, combine the strawberries and sugar. Let macerate for a minimum of 20 minutes, I like to let mine sit for an hour while I have my coffee.
Add in the vinegar, and cook over medium heat for 20-25 minutes until the mixture thickens. Cool and blend until smooth.
For the cake:
I like to use Pioneer Woman’s recipe for yellow cake. You can just as easily use a white or yellow box mix or your favorite white cake recipe and just substitute the strawberry syrup for the water or milk. This recipe’s cooking time is for 12+ full size cupcakes, if you want mini’s, cut the cooking time in half.
(I pulled this recipe from Pioneer Woman’s site and changed the ingredients but the instructions are the same: Here is the link: http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/)
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- ¾ teaspoons Salt
- ½ cups Unsalted Butter, Softened
- 1 cup Sugar
- 3 whole Eggs Room Temperature
- 2 teaspoons Vanilla
- ¾ cups (plus A Tad More) strawberry syrup
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt.
With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes
Cream Cheese Frosting
16 oz cream cheese, softened
1 stick butter softened
1 tsp vanilla
2 c powdered sugar
Mix the cream cheese and butter together, add the vanilla and the sugar in 1/2 cup increments, after each addition is fully mixed.
You will also need 6 slices of applewood smoked bacon, cooked. The thick sliced is not the best for the cupcakes, although great for breakfast!
To assemble the cupcakes.
Use a pastry brush to paint the top of the cupcakes with the leftover strawberry syrup, this is the glue for the bacon. Take a half of a slice of applewood smoked bacon (Nueske’s is amazing!) and adhere it to syrup. Then frost with the cream cheese icing.