Maple Bacon Crack

Ingredients
1 lb. bacon
1 pkg. Pillsbury crescent rolls
1/2 c pure maple syrup
3/4 c brown sugar

1. Preheat oven to 325 degrees°F.
2. Line a rimmed baking sheet (like a 15×10) with foil and liberally grease the foil with cooking spray.
3. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal.
4. Stretch the dough out to fit the size of the pan with your hands so it’s even.
5. Prick the dough with a fork all over. Set aside.
6. Meanwhile, cook your bacon till lighter in color and not quite crispy.
7. Drain the bacon on a paper towel-lined plate.
8. Drizzle 1/4 cup of the maple syrup over the crescent roll dough.
9. Sprinkle with about 1/4 cup of the brown sugar.
10. Top with torn pieces of the cooked bacon.
11. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
12. Bake for approx. 25 minutes or until bubbling and caramelized.
13. Remove from the oven and allow the pan to come to room temperature.
14. Cool before cutting into pieces.

Recipe from Get In My Belly.

Pumpkin Apple Cake with Maple Pecan Bacon Topping

Ingredients

2 eggs

3/4 cup regular white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

4 cups apples, cored, peeled and diced

Maple Glaze

Pecan Bacon Crumble

Preheat oven to 350 degrees.  Make Pecan Bacon Crumble. Set aside. Keep oven temp at 350 degrees.

In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

Drizzle cool cake with Maple Glaze and Top with Pecan Bacon Crumble.

Maple Glaze: Whisk together 1 c confectioners' sugar, 1/4 c pure maple syrup, 1 T very soft butter, 1/2 tsp. vanilla, If too thick add more syrup; too thin, add more confectioner's sugar.

Pecan Bacon Crumble: Line a baking sheet with a silicon mat or parchment. In a medium bowl beat 1 egg white. Add pinch of salt, 1/4 c pure maple syrup, 4 strips of crisp cooked bacon, chopped fine and 1/2 c toasted pecans, chopped. Spread out on prepared baking sheet and bake for 15 minutes. Remove from oven and stir.  Mixture should be moist and sticky with no liquid. If liquid still remains, return to oven for another 5-10 minutes or until no liquid remains.  Stir and set aside to cool.

Recipe adapted from Julia's Album.

Cauliflower Soup with Roasted Brussel Sprouts & Bacon

Ingredients:

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, fine diced
2 cloves minced garlic
1 cauliflower head, cored and roughly chopped
2 T finely minced fresh parsley
8 c low-sodium vegetable stock
6 T all-purpose flour
2 c whole milk
1 c half-and-half
1-2 tsp. salt
Ground black pepper to taste
1 container of fresh, small brussel sprouts, cleaned and roasted with a little evoo & salt
3 strips of thick bacon, cooked crisp and cut into 1/2-inch pieces

Melt 1/2 stick butter in a Dutch oven over medium heat.  Add the onions and cook until translucent. Add the carrots, celery and garlic and cook for a couple minutes more. Toss in the cauliflower, stir well, and cook with lid on over very low heat for 15 minutes.

Add parsley and vegetable broth and simmer for 10 minutes.  Meanwhile, melt the remaining 1/2 stock butter in a medium saucepan over medium heat. Whisk in the flour.  Cook for 2 minutes stirring constantly.  Whisk in the milk until smooth. Remove from heat and add half-in-half.  Pour this mixture into the pot.  Add salt and pepper.  Simmer for 20-30 minutes.  Taste and and add more salt if needed.

Puree soup with an immersion blender for a smoother, thicker consistency.  Simmer another 10 minutes. Remove from heat and add the roasted brussel sprouts and bacon.  YUM!

(Recipe adapted from Ree Drummond of the Food Network.)

Enjoy!

Drunken Pumpkin & Bacon Cupcakes with Toasted Marshmallow Frosting

Can't you just taste them already just looking at the photo?

Ingredients (makes 14 cupcakes)

2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree
6 oz pumpkin ale
4 tbsp butter (1/2 stick)
2 eggs
1/3 cup granulated sugar
1/2 cup brown sugar
6 strips candied bacon (recipe below)

Preheat oven to 350*.  Add cupcake liners to a 12-cup cupcake tin.  Set aside. Dice 3 strips of candied bacon and set aside.
In a mixing bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt, set aside
In a non stick frying pan, melt butter over low heat until slightly browned
In a glass mixing bowl, combine browned butter with granulated and brown sugars, whisk together until combined, wait 1 minute and then whisk again
Add eggs, pumpkin and beer to the butter sugar mixture. Fold together with a rubber spatula. Add diced bacon. Carefully fold wet mixture into dry, being careful not to over mix.
Using a large scoop, scoop batter into prepared cupcake tins.
Bake for 16-20 minutes, until toothpick inserted comes out clean.
Cool

The Marshmallow Frosting:

8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons vanilla extract

Candied Bacon:
6 strips thick sliced bacon
1/2 c dark brown sugar
3 T pure maple syrup

Preheat oven to 400*. Combine brown sugar and maple syrup in small bowl.  Place strips of bacon on a rack on a foil-covered rimmed baking sheet. Spread with brown sugar mixture.  Bake for approximately 40-50 minutes until crisp-baked.  Let cool and prepared as directed in directions.

Place the cooled cupcakes on a baking sheet and set them aside.

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Using a stand mixer or hand mixer, whisk for 1 minute on medium speed. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.

Transfer the frosting to a large piping bag fitted with your preferred piping tip and pipe onto the cupcakes. Broil until the tops are starting to brown, about 20 to 30 seconds—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch).
Cut remaining 3 strips of candied bacon into 14 equal-sized pieces. Place one piece on top of each cupcake.

Chocolate, Whiskey, Marshmallow, Caramel & Bacon Bark

When I saw this recipe, it was so unusual, I knew I had to try it.  It is as good as it looks.  The sweet, the salty, the touch of whiskey and the chocolate all come together fabulously.

The only negative I feel compelled to point out is that it's very time-consuming and only makes an 8x8 product.  Next time I would use a large dish and make it thinner so it goes further.

Here's the recipe: http://www.endlesssimmer.com/2011/12/08/edible-holiday-gifts-whiskey-caramel-mashamallow-and-bacon-bark/

Candied Bacon & Pecan Buttermilk Scones

.
In a previous post I shared a recipe on how to make Slow Cooker Salted Caramel Apple & Pear Butter.  It made me think about what I could make that would compliment it perfectly.  I came up with this recipe, and they were great together.  These scones are so moist and tender and tasty.  You have the sweet 'n salty taste of the candied bacon and the nuttiness of toasted pecans all rolled into a rich, buttermilk dough.  Serve with the Slow Cooker Salted Caramel Apple & Pear butter or a favorite curd or jam.  Not overly sweet, so perfect on a chilly autumn morning.

Ingredients:

3 1/4 c all-purpose flour
2 tsp baking soda
1 T granulated sugar
4 T cold unsalted butter, diced
4 T vegetable shortening
1 1/4 c buttermilk
1 tsp vanilla bean paste or vanilla extract
6 strips candied thick sliced bacon (recipe below)
1/2 c toasted pecans, chopped
1 egg, beaten with a tsp of water for an egg wash

Candied Bacon:
5 strips thick sliced bacon cut into thirds
1/2 c dark brown sugar
2 T pure maple syrup

Heat oven to 350*F.  Line a cookie sheet w foil and place a rack on top.  Place the cut bacon on the rack, set aside.
Mix brown sugar and maple syrup together.  Cover the bacon slices with the mixture.  I use my fingers and drop pieces on the bacon and smooth it out with the back of a spoon.  Bake for approximately 20 minutes or until crisp.  Cool completely, then dice with a sharp knife. Set aside. Try not to eat too much of it while you are preparing the scone batter! ;)

Place flour, baking soda & granulated sugar in a large bowl and whisk to get any lumps out.  Add butter and shortening and with your fingers, work the mixture until the butter and shortening and pea size.  Make a well in the center and add the buttermilk all at once along with the vanilla.  Combine just until blended.  Toss in the diced bacon and pecan pieces.

Prepare the scone batter:
Cover a large cookie sheet w parchment paper, set aside.
On a lightly floured surface pat the dough out to about 1 1/2" thickness.  Using a floured biscuit cutter; one with a fluted edge will look nicer, cut out the scones and place them on the prepared cookie sheet.  It is okay if they touch.  With a pastry brush, brush the egg was all over the scones.  This will give them a nice browned color as they bake.
Bake approximately 12 minutes or until golden brown, but still tender to the touch.

Brilliant!  Absolutely Brilliant!