Loreleli
04-19-08, 02:58 PM
Obsession: Bacon's so popular, they're putting it in Chocolate-Chip cookies
01:43 PM CDT on Wednesday, April 16, 2008
By KIM PIERCE / Special Contributor to The Dallas Morning News
food@dallasnews.com
In the cult of bacon, "extreme" is just another word for love – love of sizzle, love of crunch, love of salty, smoky ribbons alternating flesh and fat.
[Click image for a larger version]
Blogger-born Bacon Chocolate-Chip Cookies With Maple-Cinnamon Glaze (pictured) are serious stuff. So is Grateful Palate creator Dan Philips, who's obsessed with all things bacon: microwave pork rinds, bacon brittle, BLT candles.
Food Network mainstay Paula Deen has canonized bacon with such excellently extreme creations as deep-fried, bacon-wrapped mac 'n' cheese.
If you're up Delaware way, Udder Delight Ice Cream House in Rehoboth Beach promises bacon ice cream.
Need more? Bacon Robots promises to send a bacon-cooking robot to your house.
As for ephemera, it's a snap to find bacon gift wrap, bacon wallets, gummy bacon, bacon butter dishes, even a bacon tuxedo and bacon mints on the Internet.
BACON CHOCOLATE-CHIP COOKIES WITH MAPLE-CINNAMON GLAZE
¾ cup butter, softened
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut or ½ teaspoon almond extract
½ teaspoon vanilla extract
2 eggs
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup dark or semisweet chocolate chips
2 cups crumbled cooked bacon (about 2 pounds), plus another ½ pound of cooked strips (divided use)
Maple-Cinnamon Glaze (recipe follows)
In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
Place dough on a sheet of wax paper and refrigerate at least 1 hour.
Preheat oven to 350 F.
Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon. Makes 3 dozen cookies.
Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
SOURCE: Adapted from neverbashfulwithbutter.blogspot.com
01:43 PM CDT on Wednesday, April 16, 2008
By KIM PIERCE / Special Contributor to The Dallas Morning News
food@dallasnews.com
In the cult of bacon, "extreme" is just another word for love – love of sizzle, love of crunch, love of salty, smoky ribbons alternating flesh and fat.
[Click image for a larger version]
Blogger-born Bacon Chocolate-Chip Cookies With Maple-Cinnamon Glaze (pictured) are serious stuff. So is Grateful Palate creator Dan Philips, who's obsessed with all things bacon: microwave pork rinds, bacon brittle, BLT candles.
Food Network mainstay Paula Deen has canonized bacon with such excellently extreme creations as deep-fried, bacon-wrapped mac 'n' cheese.
If you're up Delaware way, Udder Delight Ice Cream House in Rehoboth Beach promises bacon ice cream.
Need more? Bacon Robots promises to send a bacon-cooking robot to your house.
As for ephemera, it's a snap to find bacon gift wrap, bacon wallets, gummy bacon, bacon butter dishes, even a bacon tuxedo and bacon mints on the Internet.
BACON CHOCOLATE-CHIP COOKIES WITH MAPLE-CINNAMON GLAZE
¾ cup butter, softened
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut or ½ teaspoon almond extract
½ teaspoon vanilla extract
2 eggs
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup dark or semisweet chocolate chips
2 cups crumbled cooked bacon (about 2 pounds), plus another ½ pound of cooked strips (divided use)
Maple-Cinnamon Glaze (recipe follows)
In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
Place dough on a sheet of wax paper and refrigerate at least 1 hour.
Preheat oven to 350 F.
Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon. Makes 3 dozen cookies.
Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
SOURCE: Adapted from neverbashfulwithbutter.blogspot.com