Tag Archives: fun with bacon recipes

Bakin’ With Bacon and King Ted

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Here I am – back again with another unbelievable BACONIZED recipe!

A lot of my recipes aren’t what anyone would call “healthy” but I can tell you one thing they DEFINITELY are………….they’re GOOD!     This is one of those.   It’s got chocolate, bourbon (just a little!) bacon – well let’s just say there MAY be a lot of calories involved but once in a while – we MUST MUST MUST indulge – spoil ourselves – do it ANYWAY.   This might be the one that pushes you over the edge.    It’s VERY tasty.

Chocolate Pound Cake With Bourbon Bacon Frosting

 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 2 3/4 cups sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk

BOURBON BACON FROSTING

  • 8 slices bacon, fried and crumbled
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Preheat the oven to 325 degrees F. Grease two 9×5 loaf pans with butter and sprinkle them with cocoa powder. Set aside.
  • In a large bowl, whisk together the flour, cocoa, baking powder, soda and salt. In the bowl of your electric mixer (fitted with the paddle), add the butter and beat until creamy and smooth. Add in the sugar and beat on medium speed until fluffy, scraping down the sides when needed, about 3 to 4 minutes. Beat in the eggs one at a time, mixing for a minute or so and scraping the sides and bottom of the bowl after each. Beat in the vanilla extract.
  • Add 1/2 of the dry ingredients and mix on low speed. Add the buttermilk and mix until combined. Add the remaining dry ingredients and beat on low, gradually increasing the speed to medium, beating until the batter is smooth, about 1 to 2 minutes. Divide the batter evenly between the two loaf pans. Bake for 65 to 75 minutes, or until cake is set in the middle. Let cool completely.

BOURBON BACON FROSTING

  • Add the butter and cream cheese to the bowl of your electric mixer and beat on medium speed until creamy and blended. With the mixer on low speed, gradually add the powdered sugar. Add in the bourbon and vanilla extract, then beat the frosting on medium to high speed until creamy, scraping down the sides when needed. Stir in half of the bacon with a spatula. Frost the cakes once cooled, then sprinkle the remaining bacon on top!

 

So was I right?    Are you salivating?   Of course you are………….Those of you who can’t eat bacon – I’m sorry about that………..and if you want to leave out the bourbon do – but really everything in this recipe is there for a reason.    This is serious pound cake and my Mom has always loved cream cheese based frosting – this has the extra added attraction of bourbon and bacon in the frosting.     Remember – a recipe is just a guide – you can modify to your own taste.    OK?  OK!

Yes it is……….TOTALLY!

 

Have a good weekend and I’ll see you back in Castle Baconia’s kitchen next Saturday for more yumminess.   Bring your appetite along.    You won’t be sorry!

Your King………..

Bakin’ With Bacon And King Teddy

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Greetings Bacon Fans – Welcome to the Halloween Edition of Bakin’ With Bacon!

This isn’t really a Halloween “treat” per se – at least not the traditional treat – but it definitely is a TREAT TO EAT!   The Royal Mom is a VERY BIG fan of bread puddings – all kinds of bread puddings and this one was a natural since it has cheese and apples in addition to bacon.    It’s just very tasty and the topping of syrup and walnuts is PERFECT with it.    Cool thing about this one is it’s nice for when you have company overnight – you can make it ahead – put it in the refrigerator, then take it out the next morning to bake.

 

Apple, Cheddar and Bacon Bread Pudding

 

Ingredients

  • 3 tablespoons butter
  • 2 medium apples, peeled and chopped
  • 1/4 cup packed brown sugar
  • 6 cups cubed day-old French bread (doesn’t HAVE to be French bread but it is best made with a country-style heavy bread vs. regular sandwich bread)
  • 1 pound bacon strips, cooked and crumbled
  • 1-1/2 cups shredded sharp cheddar cheese
  • 5 large eggs
  • 2-1/4 cups 2% milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • SYRUP:
  • 1 cup maple syrup
  • 1/2 cup chopped walnuts

Directions

  • In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
  • In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.
  • Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed and golden, and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.
  • In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.

Bake some TREATS for yourself this Halloween!!   

See you next week in the Castle Baconia kitchen……………..