Tag Archives: baking with bacon

Bakin’ With Bacon and The King

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Greetings Fellow Baconians!   It’s me – your King – here with another whopper of a recipe!!!

Bear with me on this one………a lot of my recipes are rather easy to do and this one isn’t particularly TOUGH but there are a lot of ingredients……and as always you can substitute things (like all wheat pastry flour can be regular pastry flour) but never skimp on the bacon.   Right?    The recipe calls for making the bacon in a pan in the oven but of course you can do it in a skillet.   Remember what I’ve said before – recipes are an outline – you can improvise a little without compromising the deliciousness!

 

Bacon Chocolate Zucchini Bread

Yes, there are a lot of ingredients and Yes, it’s a little complicated BUT – oh me oh my is it gooood!

***NOTE THIS RECIPE IS FOR TWO LOAVES*** one for now and one to freeze for later!!  

Makes 2 loaves.

1.5 lbs. thick-cut bacon

5 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter
2 cups grated zucchini squash
3 eggs
1 cup vegetable oil
2 cups white sugar
¼ cup brown sugar
1 tsp. vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg

For the frosting:

1 cup (2 sticks) unsalted butter
2 cups powdered sugar
2 tsp. vanilla extract

1. Grease two 9” x 5” loaf pans or line with parchment paper. Wash zucchini and then grate it. Place in a colander and drain for an hour. Or, wring zucchini out using your hands, removing the excess liquid.

2. Cook the bacon. Lay strips of bacon on several rimmed baking sheets. Place in oven and set temp to 400 F. Bake until bacon is done, about 20 min. Place cooked strips on paper towels and allow to cool. Reduce oven temp to 350 F.

3. Microwave butter for 10-15 seconds or until soft. In a large bowl, add melted butter and cocoa powder. Stir until mixture is smooth and there are no lumps. If mixture is too thick, add some of the vegetable oil and stir until smooth.

4. Add the remaining oil, white sugar, brown sugar, vanilla extract and stir until smooth. Add the eggs and stir again. Then add the zucchini, stirring until incorporated.

5. In a separate bowl, mix the whole wheat pastry flour, all-purpose flour, baking soda, cinnamon, and nutmeg. Add to the wet mixture and stir gently until incorporated, being careful not to over mix the batter. Add ½ of the cooked, chopped bacon and stir one last time.

6. Pour mixture into the loaf pans, dividing equally. Bake at 350 F. for 60-70 minutes or until a toothpick inserted in the thickest part of the bread comes out clean. Allow to cool.

7. In a mixer with the flat beater attachment, beat 2 sticks of softened butter. Add the powdered sugar in batches, mixing until creamy. Add the vanilla extract and mix. Frost the cooled zucchini loaves generously, and then top with the remaining chopped bacon. Serve and enjoy!

 

We deserve things like this right?  AND you get your veggies along with the goodness of chocolate and bacon.  My Mom (The Royal Mom!) said when she first heard someone talk about zucchini bread she thought “YUCK”!!   She loved zucchini but making bread with it?    Then a friend made a loaf and brought it over and – well – now she understands.    So if zucchini bread wasn’t on your radar before you saw this recipe – by all means jump on the zucchini train!

It’s a WRAP!   See you next Saturday for more fun in the castle kitchen!!

 

Bakin’ With Bacon in Baconia for Christmas!

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Greetings Friends and Fellow Residents of the Kingdom of Baconia!  

Yes we are gathered together here in the kitchen of the Baconia Castle to dig into another delicious recipe I’ve found for you that involves our favorite ingredient – BACON!    Animals AND people love the stuff so I work hard to find some yummy recipes for you with lots of good old bacon.    This time of year when everyone is baking such yummy things for visitors and families, is there any such thing as TOO MANY BACON cookies?    No – I thought you’d agree with me.   That’s why today’s HOLIDAY RECIPE is for cookies!   Not just any cookies but these beauties!

 

Bacon-Maple Chocolate Chip Cookies

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/3 cup chopped cooked bacon (or – as usual – MORE if you like!!!!!!)
  • 1 cup bittersweet chocolate chips

 

DIRECTIONS

  1. Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonsful onto prepared cookie sheets.
  3. Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

 

Oh indeed it does!!   Cats know it…………….

Dogs know it………

Doctors prescribe it!……….

I think bacon should be a major food group and maybe you do too.    We just have to convince everyone else that WE are right!    Here in my Kingdom we don’t have to be convinced – WE RULE!

Now – get cookin’ !!   Christmas is just around the corner!

King Teddy

Bakin’ With Bacon

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Greetings Baconians!  It’s me – your King, playing in the castle kitchen again!

Today I have a truly yummy thing that I hope you will try – your family will be happy you’re serving potatoes to them in a DIFFERENT way, and your tummies will all be happy because it’s a recipe that includes our favorite thing – BACON!

Oh Monsieur King, this truly will be a grand addition to the royal menu!!

Ready?????  Let’s begin!

 

Potato Dumplings With Bacon

Ingredients:

2 large potatoes, peeled and chopped

2 large eggs

Flour

1/4 pound bacon cooked and chopped

1/2 large onion chopped

Directions:

  1. Bring a large pot of lightly salted water to boil.
  2. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.  (add a little flour at a time to get your dough thick so it will hold together in the water!)
  3. Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
  4. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

How great is this as an alternative to some other starch for dinner?   Not “just potatoes” but potato dumplings AND bacon – together – who knew???!!!!   YUM.

I hope you’ll give this one a whirl.    Meanwhile I shall be on the hunt for another fabulous baconized recipe to share with you NEXT Saturday when I again raid the castle kitchen and become your BACON CHEF DE CUISINE!

MY MENTOR – ANGEL SAMMY

See you next week……..King Teddy

Ahhh……comfy at last!

 

Bakin’ With Bacon

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Greetings Baconians! 

Another Saturday in the kitchen here at the castle – I’ve told the regular chef here to take the morning off while I destroy his kitchen and make a big mess.

I’ve got another easy recipe for you today………….I love “EASY” don’t you??

May I present what to me ought to probably be called “easy pizza” but instead it’s called Bacon and Tomato Squares………..I’ll let YOU decide what YOU want to call it – I know the one thing that is true no matter what you decide to name this dish is that it’s DELICIOUS and super easy and makes a great snack, appetizer OR dinner!

Bacon and Tomato Squares

Ingredients:

 Directions:
  1. Preheat oven 375 degrees F (190 degrees C).
  2. Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
  3. Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
  4. Roll pizza crust into a 12×15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
  5. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the into 24 squares.

I’d say the 24 square size is probably good “appetizer” size…………cut in larger squares if you’re going to just eat this like a slice of pizza.   It truly IS pizza when you think about it though – same ingredients and a pizza crust.   Why it’s called “Bacon and Tomato Squares” is anyone’s guess!

BRING IT ON – WE WILL EAT BACONIZED PIZZA STUFF ANY TIME!!!!!

See?  Excitement.   Trust me – you want to make this super easy pizza ASAP.   Then you’ll wish you’d made TWO.    HAHAHA

It’s good to be King……. 

Bakin’ in Baconia for Easter

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Easter and Passover Greetings My Fellow Baconians!

It’s me – your King of Baconia who enjoys spending time in his Castle Kitchen on Saturday morning whipping up some kind of bacon-related treat for his loyal subject – YOU!    Today I am giving you another EASY one – perfect for Easter morning……..and yes it’s a BREAKFAST item yet again but it’s totally cool because while it’s a QUICHE it requires NO CRUST!    Not only that but it’s QUICK to make.

 

Quickie Quiche

Ingredients:

8 slices bacon

4 oz. shredded swiss cheese

2 Tablespooons melted butter

4 eggs beaten

1/2 cup finely chopped onion

1 Teaspoon salt

1/2 cup all purpose flour

1-1/2 cups milk

Directions:

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold

The other cool thing is you really can add WHATEVER ELSE you might want to this quiche and it just makes it better……….little bit of cooked broccoli maybe?   Even things like cooked shrimp chopped up?    Why not add whatever you want………….it’s such a simple recipe you just can’t go wrong.    I particularly love that you don’t need to make a crust or BUY a crust.

WE LIKE EASY – DON’T YOU? 

How about some Easter fun before you leave the Castle Kitchen this morning????    I’m embarrassed to say that my Bunny name is (GULP):

Trixy Carrot Cake

Not very “mancatly” is it……..and certainly since I’m royalty I suppose it would be KING TRIXY but something about that is SOOOOOOOOOOOOOOOOO wrong!

All of us at Castle Baconia wish you a wonderful Easter or Passover

Have a blessed holiday my friends………Love, King Teddy

Bakin’ With Bacon In Baconia

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Greetings Baconians!  Welcome to the Castle Kitchen!

I have a dessert treat involving bacon today that I think you will have a hard time resisting.  

Monsieur Le King I can’t imagine anyone could resist zee delicious cake you are making today!!

Bacon Pineapple Upside Down Cake

Ingredients

  •  6 slices bacon (you can have MORE bacon if you want a more “bacon-ish” dessert of course!)
  •  1 1/2 sticks unsalted butter, at room temperature
  •  1 cup packed light brown sugar
  •  7 fresh pineapple rings (about 1/2 inch thick)
  •  2 cups all-purpose flour
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  Pinch of salt
  •  3/4 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  3/4 cup buttermilk

Directions

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

Voila!  One delicious dessert!

Easy peasy as we say in Baconia.   I am fairly certain that you could use regular milk vs. the buttermilk in this recipe and it would be just as delicious but buttermilk DOES have a unique flavor so it may be that it’s BEST with buttermilk.

I’m gonna hold my breath until you make this for me!!!!

Add this one to your “gotta try it” list……………….you know as King of Baconia I wouldn’t recommend something that wasn’t beyond yummy right?   Right!

Baking is exhausting – I shall now retire to my chair for a snoozer…….

Hugs, Your King