bacon makes everything better

Totally true!  I used to say that about butter (and still do sometimes) but now I say it about bacon too. 

A few years back people starting putting bacon in everything: donuts, scones, lattes, cupcakes.  Why oh why did it take so long for us to realize what a genius move this was?  Though as they say, better late than never.

A few months back I found a recipe for peanut butter bacon cookies on one of my favorite food blogs.  And while they sounded pretty good as is, I asked myself how could these be even better?  The answer was to candy the bacon prior to adding to the cookie batter.  While bacon is wonderful simply prepared, it is even better when it’s candied!  Salty and sweet at the same time!  I think the word I am about to throw out is seriously over-used in this day and age so I reserve it for times I really mean it and I really mean it when describing candied bacon: amazing.

I candied the bacon in the oven and it couldn’t have been easier.  With a little parchment paper, the clean-up was even super simple!  Then I chopped up the bacon finely and set out to getting the batter mixed up.

The batter consists of all-natural peanut butter, brown and white sugar, an egg, and baking soda– that’s it.  Oh, and then the bacon.  There’s no flour so it’s actually a gluten-free recipe.  The result is a crumbly batter that just holds together when you ball it up to make the cookies.

 These cookies are sweet and a little savory at the same time.  Heck, I ate two after baking them and called it dinner.  It’s got protein, right?  For sure.  Try some right away!

Candied Bacon (found at foodnetwork.com)

  • 10 strips thick-cut bacon
  • About 1/4 cup brown sugar

Preheat oven to 400 degrees F.

Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.

 Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don’t let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.

Peanut Butter Bacon Cookies (slightly adapted from a recipe joythebaker adapted from The Gourmet Cookbook)

  • 1 cup all-natural chunky or smooth peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • about 6 slices of bacon, candied, cooled and diced

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in candied bacon. Roll into large walnut sized balls and create a criss-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the criss-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to a wire rack.

 

3 thoughts on “bacon makes everything better

  1. Pingback: a tasty start to the new year « Baxter and Main

  2. Pingback: two brunch dishes courtesy of Martha | Baxter and Main

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