Tag Archives: bacon

Breakfast Cupcakes

breakfast cupcakes | pale yellowMy original vision had a perfect sunny-side-up egg in a basket of crisp hash browns.  But then I remembered two things: hash browns burn and I can’t cook eggs.  It’s true, I almost always eat scrabbled eggs because that’s just how things turn out.

breakfast cupcakes | pale yellowSo then my second vision was to make hash brown casserole.  You know, the ones with the cream-of-something soup and lots of cheese.  The ones every mid-westerner grew up with.  I’m not going to lie, that’s some good casserole and I wouldn’t mind a scoop or two; it’s been years since I’ve had any, but  I try not cook like that at home.  Throw cream-of-something soups in with boxed mixes and fried foods – just not for me in my kitchen.

breakfast cupcakes | pale yellowThrough extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for!  Crispy hash browns, cheesy goodness, lovely eggs, and easiness.  I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.

breakfast cupcakes | pale yellowDon’t skip the onions, caramelized onions add sweetness and depth of flavor.  Also, don’t skip the initial browning of the hash browns.  Also, also, use LOTS of baking spray in the cupcake tin, you’ll thank me!  I think that’s all of my tips.  This recipe shows how you can have cupcakes for breakfast in an appropriate manner!  These can be served warm, room temperature, or even cold; plus they heat up nicely for later.  I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!

breakfast cupcakes | pale yellowTwo Years Ago – Don’t get your panties in a bunch – Decorated Sugar Cookies

Print the Recipe!

Breakfast Cupcakes
Adapted from Tablespoon
Yield – 24 cupcakes

40 ounces frozen shredded hash brown potatoes, thawed
1/4 cup vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
olive oil
1 yellow onion, finely sliced
salt + pepper
4 pieces bacon, optional (8 slices in you’re adding to all the cupcakes)
14 eggs
1/4 cup + 1 tablespoon milk
1 3/4 cup shredded cheddar cheese
salt + pepper

  1. Preheat the oven to 400 ˚F and liberally spray 24 muffin tins with olive oil.
  2. Mix the thawed hash browns with oil, salt, and pepper.  Place a heaping 1/4-cup of hash browns in each muffin cup.  Press the hash browns down.
  3. Bake for 50-60 minutes or until the hash browns are brown and crispy.
  4. While the hash browns bake, saute the onion slices in olive oil in a small saute pan.  Sprinkle in salt and freshly ground pepper.  Cook until the onions are soft and translucent.
  5. Transfer the onions to a bowl to cool completely.  Cook the bacon in the same pan until crispy.  Let cool and then crumble.  Set aside.
  6. In a large bowl whisk together the eggs and milk.  Add a generous sprinkling of salt and pepper.  Stir in the cheese and the onions.
  7. Use a 1/4 cup to smash down each hash brown.  Add a 1/4 cup of the egg mixture on top of each hash brown patty.
  8. Sprinkle bacon on each cupcake if desired.
  9. Bake for 15 minutes or until the eggs are set.  Let cool slightly and then remove with a small spatula.breakfast cupcakes | pale yellow
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Caramelized Onion, Bacon, and Smoked Gouda Biscuits

caramilized onions, bacon, and smoked gouda biscuits | pale yellowSo I don’t know what happened last week, I guess exhaustion finally got the best of me.  The strange thing – I took Monday off work and was still beyond tired all week.  Life finally caught up with me.  In more pleasing news I’m finally healthy again!  Cough and cold are gone.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowOr maybe last week happened because of my excessive amount of time spent in front of the TV.  Between watching the first 5 seasons of Sons of Anarchy, the last 2 seasons of Dexter (BTW – WTF with the ending?  Lumberjack?  Deb?  All weird.), and now the Olympics, I’ve been out of commission.  Next on the to-watch list – Oscar movies; life is hard; there is so much tv to watch it never ends.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowDespite my overall laziness/exhaustion, there are hundreds of recipe ideas in my head I’m just itching to make.  First up, these biscuits.  I’ve been thinking about the biscuits for months now, scooping out ingredients and swapping ideas in my mind’s ese.  The right ideas were used and the combination of ingredients were perfect.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowThe biscuits were flaky and tender, soft and moist.  The bacon adds smokiness and a little crispy crunch.  Let’s talk about the melty bites of wonder from the smokey Gouda – delightful!  Throw in the some sweet, slow-roasted caramelized onions and the biscuits are complete.  Now you have yourself a fantastic savory breakfast treat sure to make all your friends happy!caramilized onions, bacon, and smoked gouda biscuits | pale yellow

Print the Recipe!

Caramelized Onion, Bacon, and Smoked Gouda Biscuits
Adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 13 biscuits

4 pieces thick cut bacon
1/2 large yellow onion
3/4 cup grated smoked gouda
3 cups flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup buttermilk + more for topping
1 egg
12 tablespoons (1 1/2 sticks) unsalted butter, cold
coarse sea salt

  1. Cut the bacon into small pieces; cook the bacon in a small saute pan until crispy.  Drain on paper towel.
  2. Slice the onions into small half-moons.  Saute in the bacon grease until golden brown; this takes about 30 minutes.  Drain on a paper towel and let cool completely.
  3. Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper.
  4. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  5. Whisk together the buttermilk and egg with a fork in a measuring cup.
  6. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled onions, bacon, and cheese into the flour mixture.
  7. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out on a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  8. Use a cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  9. Brush the tops with the extra buttermilk and then sprinkle with the coarse sea salt.
  10. Bake for 15-20 minutes or until the tops are golden brown.  Enjoy immediately!caramilized onions, bacon, and smoked gouda biscuits | pale yellow

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Brown butter, banana, bourbon, and bacon cupcakes with peanut butter frosting

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowYes, this happened; 48 mini cupcakes filled brown butter, banana, bacon, bourbon, and a peanut butter frosting.  All of your wildest dreams have come true in one tiny bite.  These little guys made a special appearance at our second annual (and final) Fall Fest!  Needless to say, they were a hit.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowDo you want to know what I did yesterday?  Regardless of the answer, I’m going to you anyway.  I volunteered at the NYC marathon.  I have watched the marathon for several years and was scheduled to volunteer last year, but due to Super Storm Sandy, I was unable to do so.  Volunteering is 10x better than being a spectator, for real!

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowEven though I was up at 5:30 a.m. and hauling boxes of Gatorade by 6:30, I had a fantastic experience!  I mixed Gatorade, poured Gatorade, handed out Gatorade, cleaned up Gatorade, and absorbed all the spilled Gatorade.  While all this was going on I was able to cheer on the elite men, women, and wheelchair racers.  I was also able to cheer on all the regular runners from New York, the United States, and all over the world.  When I looked down 4th Avenue and saw the thousands of runners coming, I was in awe.  It’s one of those moments when you’re glad to be alive and glad to be apart of your community.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowAs excited as I was to open a new chapter in my life and leave New York this summer, I’m glad I stayed and yesterday cemented that decision for me.  I was so proud to stand on the sidelines as New Yorker; I felt like a true representation of New York City!  It was a great day!

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowIt was also a great day when I ate the cupcakes.  The banana keeps the cake portion super moist and allows the brown butter flavor to shine.  Let me tell you a secret: I cooked the bacon on the stove and then added the butter to the same pan to brown, IN BACON GREASE!  Yep, brown butter bacon grease in cupcakes – it spectacular, make it happen!  Add in a peanut butter frosting, bourbon syrup reduction, and a piece of bacon and you’re golden.  Cupcakes out.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowOne Year Ago – Apple Pie Cheesecakes

Print the Recipe!

Brown butter, banana, bourbon, and bacon cupcakes with peanut butter frosting
Adapted from How Sweet it is
Yield – 36 mini cupcakes

Cupcakes
8 ounces bacon
1/2 cup (1 stick) unsalted butter
1 1/3 cup flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
3 large bananas, mashed

  1. Cook your bacon until crispy and set aside.
  2. Leave the bacon grease in the pan and add the butter.  Melt the butter and cook until it is browned.  Be sure to scrape off all the lovely bits at the bottom.  Measure out 1/2 cup of this mixture and set aside to cool slightly.
  3. Preheat the oven to 350 ˚F and line your mini muffin tins with papers.
  4. In a small bowl whisk together the flour, soda, salt, cinnamon, and nutmeg.  Set aside.
  5. In a larger bowl whisk together the egg and brown sugar.  Whisk in the vanilla, sour cream, and cooled brown butter.
  6. Stir in the the dry ingredients.
  7. Mash the bananas and stir into the batter.  The batter will be thick.
  8. Use a scant 2-tablespoon scoop of batter in each cupcake liner.  Bake for 11-12 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Frosting
3/4 cup unsalted butter, room temperature
1 cup peanut butter
4 cups (1 lb) powdered sugar
1 teaspoon vanilla
splash of bourbon
splash of cream

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter and peanut butter until well combined.
  2. Add the powdered sugar in small batches, thoroughly mixing between each.
  3. Beat in the vanilla and bourbon.
  4. Add the cream to reach the desired piping consistency.
  5. Use a large star tip to pipe a swirl on each cooled cupcake.

Bourbon drizzle
3/4 cup brown sugar
1/2 bourbon
1 tablespoon unsalted butter
cooked bacon

  1. Add all the ingredients to a small saucepan and heat until all the sugar has been dissolved and you have a thick syrup.
  2. Allow to cool slightly before drizzling over each cupcake.
  3. Top each cupcake with a piece of cooked bacon.Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale Yellow

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Bacon Cupcakes – Take 3

Does a six-month-old blog need 3 bacon cupcake recipes?  Obvi, yes!!!!  The first bacon cupcake recipe was just an ice breaker, it showed me bacon cupcakes are totally the way to go!  The second bacon cupcake, Man Cupcakes, was a total expression of the awesomeness that is a bacon cupcake!  Despite the Man Cupcakes’ deliciousness, it had a lot of breakfast overtones and I wanted to dial down the cinnamon and up the bacon. This third bacon cupcake does just that!

Replacing the butter with bacon fat adds fantastic flavor that really raises the bar when it comes to the overall bacon-ness of the cupcake.  I worried the cupcake would be too fatty, but it wasn’t and the cupcake was still tender, light, and moist.  The bacon fat adds a rich saltiness!  If you’re looking for a less salty cupcake leave out the salt.

The frosting is so amazingly sweet and delicious!  There is just the right hint of maple without being too sweet or overwhelming.  The sweet frosting pairs really well with the saltier cupcake.  And of course, the candied bacon on top is the perfect decoration and accompaniment to this beauty!

These cupcakes were made by special request for Jackie.  She wanted to surprise her husband, Justin, for their first anniversary. Get it?  Paper cupcake liner because paper is traditional for first anniversaries, genius idea!  Justin is lucky to have such a wonderful wife!!  Justin views my cupcake photos on Facebook and has been asking me to try one. When he asked me again about bacon cupcakes the day before I was scheduled to make them I had to completely avoid looking at Jackie so I wouldn’t ruin the surprise!  It’s really fun to bake when you know the person receiving the baked goods is going to love them!!

Print the recipe.

Bacon Cupcakes
adapted from my standard vanilla cupcakes
Yield -18 cupcakes

6 pieces bacon, cooked extra crispy
1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
4 tablespoons cooled bacon fat (I had been saving this bacon fat in the fridge)
2 eggs
1/3 cup non-fat Greek yogurt or sour cream
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup whole milk

  1. Preheat the oven to 350 F.  Saute the bacon on the stove top until it is extra crispy.  Let cool on paper towel.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the bacon fat and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the sour cream, oil, eggs, and vanilla.  Pour this in the mixer and combine.  Scrape the mixing bowl as needed.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Crumble up the bacon and mix in.
  6. Use a standard ice cream scoop and place the batter into lined cupcake pans.
  7. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Maple Swiss Meringue Buttercream
Adapted from Martha Stewart’s Cupcakes, page 304

5 large egg whites
1/2 cup + 2 tablespoons sugar
1/2 cup maple syrup, grade B
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature

  1. Place the bowl of your stand mixer over a small pot filled with a little water to use as a double boiler.  Add the egg whites, sugar, maple syrup, and salt to the bowl.
  2. Heat and whisk the mixture until it is frothy and there is no grittiness between your fingers when you feel the mixture.
  3. Move the bowl to the mixer and beat on medium speed until stiff peaks form and the bowl in completely cool to the touch.
  4. With the mixer running, add in the butter one tablespoon at time.  The mixture may separate, but just keep beating and scrape down the bowl every now and again.
  5. Add the frosting to a piping bag with a large star tip and then top with a piece of candied bacon.

Candied Bacon
6 slices of bacon
6 tablespoons brown sugar

  1. Cover a toaster oven tray in foil.  Place the bacon strips on the foil.
  2. Spread 1 tablespoon of brown sugar over each slice of bacon.  Press into the bacon.
  3. Bake in the toaster oven for about 10 minutes.  Watch closely and rotate the pan as needed. Bake until the sugar turns dark brown and bubbly.
  4. Let the bacon cool slightly and then carefully move to a sheet of parchment paper to cool and harden.  Once cool, cut each slice into 3 pieces.

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Man Cupcakes

“Made for a man, fit for a woman.”

You could also call these, “Cinnamon-Maple-Bacon Cupcakes with a Cinnamon-Maple Buttercream topped with candied bacon.”  Love it or leave it.

Clearly there are not a lot of men in my life.  I live with women, am friends with women, and I work with mostly women.  So when it’s time to make a cupcake for a dude, I want to go all out!  These cupcakes were made in honor of Rob’s birthday.

When I last made Bacon Cupcakes, it was definitely an experiment where I just threw bacon into a regular cupcake.  Not these babies!  These were well thought out and bacon was incorporated three ways; bacon fat inside the cupcake batter, crumbled bacon side, and candied bacon on top.  I really wanted to play off of the breakfast-ness of bacon, a breakfast cupcake if you will.

The cupcake is an adaptation of Martha Stewart’s snickerdoodle cupcake.  The cake itself is very moist and tender with excellent cinnamon flavor.  The bacon fat adds a subtle flavor and extra moisture.  Using a recipe from a regional cookbook is a little wonky and the buttercream was a bit troublesome, but came out well at the end.  It’s a sweet and delicious frosting that is perfectly creamy.  Candied bacon on top is A-mazing!  This is not just a garnish, this is a requirement.

Print the Recipe.

Man Cupcakes
(Cinnamon-Maple-Bacon Cupcake with a Cinnamon-Maple Buttercream and candied bacon on top)
Yield – 15

Cinnamon-Maple-Bacon Cupcakes
Adapted from Martha Stewart’s Cupcakes, page 151

8 slices of bacon, cooked crispy
3/4 cup flour
3/4 cup cake flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 tablespoon cinnamon
6 tablespoons unsalted butter, room temperature
3 tablespoons cooled bacon fat
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons maple syrup, grade B
1/2 cup + 2 tablespoons milk

  1. Preheat the oven to 350 F.
  2. Cook 8 slices of bacon on the stove top, cook until extra crispy and then cool on paper towel.  Pour the bacon fat into a container and set aside.  (I put mine in the freezer to cool faster)
  3. Sift together the flours, powder, salt, and cinnamon onto wax paper, set aside.
  4. Cream together the butter, bacon fat, and sugar in the bowl of a stand mixer with a paddle attachment.  Beat together until light and fluffy.  Add the eggs in one at a time and then beat in the vanilla and maple syrup.  Scrape down the bowl as needed.
  5. Turn the mixer on slow and add the flour in three additions with half the milk in between.  Mix until just combined.
  6. Crumble the cooked bacon and mix in by hand.
  7. Use a standard size ice cream scoop to place the batter in a lined cupcake tin.  Bake 15-18 minutes or until a toothpick comes out clean.
  8. Let cool completely on a wire rack.

Candied Bacon
5 slices of bacon
5 tablespoons brown sugar

  1. Cover a toaster oven tray in foil.  Place the bacon strips on the foil.
  2. Spread 1 tablespoon of brown sugar over each slice of bacon.  Press into the bacon.
  3. Bake in the toaster oven for about 10 minutes.  Watch closely and rotate the pan as needed. Bake until the sugar turns dark brown and bubbly.
  4. Let the bacon cool slightly and then carefully move to a sheet of parchment paper to cool and harden.  Once cool, cut each slice into 3 pieces.

Maple-Cinnamon Buttercream
Adapted from The Official Vermont Maple Cookbook, 3rd Edition, page 24

Yield – barely enough for 15 cupcakes, (if you like a lot of frosting, I upped the recipe by 50% in parenthesis & in red – you could always use the extra frosting for pancakes!)
1 cup maple syrup, grade B (1 1/2)
2 egg whites (3)
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature (18 tablespoons)
1/2 teaspoon cinnamon (3/4)

  1. Place the maple syrup on a small pot on the stove.  Boil until it reaches 235 F.  It starts heating really fast and then goes slow at the end.  Do NOT stir, just leave it alone.  Meanwhile, add the egg whites to the bowl of your stand mixer with the whisk attachment.
  2. Once the maple syrup reaches 235 F, turn on the mixer and whip the egg whites until they have soft peaks and are no longer foamy.  This takes about 2-3 minutes.
  3. When the maple syrup reaches 242 F, turn the mixer on low and slowly drizzle in the maple syrup.  Beat on high until you have stiff peaks.
  4. Add in the butter one tablespoon at a time.  Keep beating to combine everything and the frosting becomes stiffer.

My frosting went really liquidy at this point and I freaked out, threw everything in the fridge, and then started beating again.  I was about ready to throw it all away and start again, but then everything came together.   Sometimes you just need to beat the s&!t out of the frosting.

  1. Add to a piping bag and frost the cupcakes.  Add the candied bacon on top.

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Bacon Cupcakes

I have three darling students that serve as my monitors.  Last year they were my students and started helping me with bulletin boards, organization, and other such tasks and this year they asked to come and still help me as seventh graders.  These girls are awesome!  They keep me on my toes and it is an absolute joy to watch them turn from girls to young women.  I have been able to get to know them not only as students, but as people, and I am so excited about what their futures hold.  All three of these girls are bright, motivated, talented, generous, and just have a good head on their shoulders! These are the types of girls I hope to have someday as a daughter.

As a thank you treat, I told each girl to pick a day on my calendar and I would bake them something of their choosing. My first girl asked for bacon cupcakes.  Weird, I know, but so are middle school girls!  I was up to the challenge and I wanted to design a bacon cupcake that was simple and not intimidating.  I wanted to create a cupcake that had bacon flavor but wasn’t overwhelming.

This cupcake did the trick!  I used the ultimate vanilla cupcake recipe minus the vanilla bean seen here and here with a little crumbled bacon added in.  The cupcake was moist and tender with beautiful little bacon bits throughout.  There was a little cheating going on because I used the leftover vanilla frosting from the tie-dye cupcakes with bacon added.  The frosting was light and delicious and again, the little pieces of bacon were perfect!  However, I was not finished, this cupcake most definitely needed a garnish.  And with this garnish I have found a new love – candied bacon!  So simple, so sweet, so delicious!  This will not be the last of the candied bacon.

Conclusion?  Bacon cupcake success!!!  At first people were shy and intimidated, but then once Jackie was brave and took the first bite, the rest followed!  The student that requested the bacon cupcakes even proclaimed them “the best cupcake” she had ever had!  These puppies are good!  And the best part are all the possibilities these cupcakes have opened.  I hope to experiment further with bacon cupcakes.  There are a lot of ideas in my head!  My recent trip to Vermont will help me tremendously is carrying out these ideas!!

Print the recipe.

Bacon Cupcake
adapted Cupcake Project
Yield – 16 cupcakes

1 lb bacon
1 cup sugar
1 3/4 cup cake flour
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup skim milk

  1. Preheat the oven to 350 F.
  2. Place the 18-20 strips of bacon in a large pan on the stove.  Fry until the bacon is very crispy.  Let cool on a plate lined with several sheets of paper towel. (This will be for the cupcake and the frosting)
  3. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  4. While the mixer is mixing, whisk together the yogurt, eggs, oil, and vanilla.  Pour this in the mixer and combine.
  5. Slowly add the milk in and turn on high for a few seconds.
  6. Crumble 10 slices of bacon into the batter and fold in.  Using a standard ice cream scoop, place the batter into lined cupcake pans.
  7. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Garnish – Candied Bacon
6 slices of bacon
12 teaspoons of brown sugar

  1. Lay each strip of bacon on a foil covered sheet pan.
  2. Spread about 2 teaspoons of brown sugar on each strip of bacon.  Press in slightly.
  3. Bacon for 10-15 minutes checking often for doneness.  Rotate once during baking.
  4. Remove the bacon and let cool on parchment paper and then break into thirds.

Whipped Vanilla Frosting
Adapted from Can you Stay for Dinner
Yield – enough to decorate 17 cupcakes
1 cups whole milk
5 tablespoons flour
1 1/2 teaspoons vanilla bean paste (you can substitute extract, but you won’t get the little, adorable and delicious vanilla bean seeds)
1 cups (2 sticks) unsalted butter, room temperature
1 cups granulated sugar, NOT powdered!

  1. In a small saucepan over medium heat, whisk together the milk and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the vanilla bean paste, and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – the mixture will stay grainy, it’ll be ok, I was worried at first, too, but it really turns out wonderfully!
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy.
  5. Crumble in 8-10 slices of bacon into the frosting, mix with a spatula.  Use a spatula to frost the cupcakes and then place a piece of candied bacon on top.

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Bacon Wrapped Dates Stuffed with Blue Cheese

I made this recipe almost a month ago for our Super Bowl party, but I forgot to take pictures due to the Blood Orange Margaritas.  This was a recipe was also chosen for the New Foods list.  These little dates are so good, it was not difficult to want to make them again!  A lazy Saturday is the perfect time to enjoy some delicious dates!  They are so good!!!!  Like really, really good!  If you are having a cocktail party or you want to make a fancy appetizer, please make these, you will not be disappointed!

One note about dates – all by themselves, these little guys are so delicious!  I didn’t even know if I would like them, but I do!  They are sweet and chewy, almost like candy, but they are not candy, dates are a fruit!

Print the Recipe!

Bacon Wrapped Dates Stuffed with Blue Cheese with balsamic-honey sauce
Yield – 24 pieces
Adapted from Simply Scratch

8 slices of bacon
24 dates, pitted and split open
4 ounces blue cheese, I used gorganzola
3 tablespoons balsamic vinegar
2 tablespoons honey
pinch of Kosher salt
2 grinds of black pepper

  • Preheat the oven to 350 F.
  • Split open all the dates, I used kitchen scissors to cut open one side.
  • Stuff each date with some blue cheese crumbles.
  • Cut each strip of bacon into thirds so you have 24 pieces.
  • Wrap each date stuffed with cheese in a piece of bacon and secure with a toothpick.
  • Place the dates on a wire rack (I used the rack from the toaster oven) over a foil lined baking sheet.  This is all for easy clean up.
  • Bake for 23-25 minutes or until the bacon is crispy.
  • Drizzle with the balsamic-honey sauce

Balsamic-Honey Sauce

  • Combine the vinegar, honey, salt, and pepper into a small saucepan on medium heat.
  • Cook for 10-15 minutes or until the sauce reduces by two-thirds, stir frequently.

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