If you ever decide to get on the band wagon of lard in desserts, now is the time. I have to admit I'm not always so excited, but after two attempts to merge the salty, smoky, crisp with sweet baked goods, I'm pretty sold. I made chocolate chip bacon with maple glaze and last year was a big fan of mixing flavors. I mean did not you ever had a pancake, syrup, bacon bite brunch in your plate?
These cookies, a recipe from the new cookbook Lindsay Breakfast at dinner were really good. And if you're on the fence about whether or not you are at all interested in this not matching flavor so classic, it may be a good place to start. The bacon is preserved in the brown sugar in the cocoa powder and broken into small crunchy pieces. The cupcake is full of brown sugar and maple syrup, chocolate and maple butter is at the top. The candied bacon adds that little something special without being over-feeding or "meaty".
The cookbook, which is full of photos and tons of recipes I like to try magnificent, comes out in a few weeks, but in the meantime I am far from give a copy here! (2/5 Giveaway closed.)
- 1½ all-flour cup all purpose
- 1 teaspoon baking powder
- ½ teaspoon of baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup brown sugar light, packed
- 2 large eggs, room temperature
- ¼ cup pure maple syrup
- ½ tsp pure vanilla extract
- ⅓ cup buttermilk
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ½ cup cocoa powder, sifted
- 2½ cups powdered sugar, sifted maple
- 2 tablespoons syrup
- maple extract ⅛ teaspoon (optional)
- 2 tablespoons heavy cream, more or less as needed
- big Festival Candied Bacon (recipe below)
- Preheat oven to 350F. Line a muffin pan with cupcake liners
- In a bowl, sift together flour, baking powder, baking soda and salt. Set aside
- In a large bowl or the bowl of a mixer, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy 2 to 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Combine the maple syrup and vanilla extract.
- Mix in the dry ingredients, a little at a time until incorporated. Stir in buttermilk low speed until just incorporated.
- Fill cupcake liners with some ¼ cup batter (cups should be a little less to ⅔) Bake for 18-20 minutes or until a toothpick insterted in the center comes clean. transfer pan to a cooling rack; When pan is cool enough to handle, place cupcakes on wire rack to cool completely
- Beat butter with an electric mixer on medium-high speed for 1 -2 minutes or until frothy. Add the cocoa powder until smooth rhythm. Slowly beat in the powdered sugar ½ cup at a time until the mixture is smooth. Stir in maple syrup and maple extract (if applicable). Add cream if necessary and beat on medium-high speed until light and fluffy. 2-3 minutes.
- 3 tablespoons light brown sugar, packed
- 1 teaspoon cocoa powder
- 4 slices bacon
- Preheat oven to 375. Line a baking sheet confectionery paper, to an oven wire evidence, upper grid cooking of the sheet and the grease with a cooking spray.
- In a shallow dish, whisk together brown sugar and cocoa powder until blended. Press the bacon in the sugar mixture to coat, shake off excess.
- Arrange the bacon on the prepared grill, leaving plenty of space between the slices. Bake for 3-40 minutes, turning every 10 minutes, until the bacon is golden and crisp. Remove from oven and cool completely
Recipe :. Breakfast for dinner, Lindsay Landis and Taylor Hackbarth