Bacon Bit Chocolate Chip Cookies

Bacon makes everything better, right?  The more bacon the better!  However, at first I wasn’t convinced that mixing bacon bits into chocolate chip cookies would make a delicious dessert.  I found an easy recipe on Pinterest and I decided to put it to the test.  The results were these mouthwatering, chewy, sweet and savory cookies that were snatched up and gobbled in an instant.  And so dubbed a successful baking experiment and a recipe to keep stored for the future.  I’m posting the link to the original recipe by Girl Who Ate Everything below because it was so easy to follow and it made wonderful cookies.  Caramelizing the bacon in brown sugar first is what I think makes the cookies so rich and sweet.  A few notes and photos from me, but for the most part the kudos goes to the original recipe’s creator.  Thank you Girl Who Ate Everything for sharing this yummy recipe!

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Bacon Bit and Chocolate Chip Cookie Recipe

I cooked the bacon as the recipe called for, but when I flipped it over, about 10 minutes into cooking, I topped all of the bacon with more brown sugar and I recommend doing this.  I also used mini semi-sweet chocolate chips and I added a 3 oz bacon infused chocolate bar (broken into chip size) to add flavor.  I bought this Mo’s Dark Bar at Whole Foods for $7.99 for the right occasion and it was worth every cent.  Those melted triangle chunks of chocolate you can see in my cookies are pieces of this rich, dark, bacon infused chocolate.

The recipe says to bake for 13-15 minutes; I think 12-13 is good, I say pull them out as they start to look golden because softer is better for these cookies with their chewy texture, you don’t want them to overbake and taste crunchy or dry and hard.  Also, smaller balls of dough are better; my first tray of cookies baked into each other because I made them too big.  Let’s be honest, bite-size is better anyways…the more to share!

chococookies

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Bon appetite,

Chelsea

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Cupcake Cones

Yes, these are cupcakes…in ice cream cones…cupcake cones, I call them.  They’re cupcakes that wannabe ice cream.

Cupcake Cone Recipe

cupcakes

Easiest recipe ever and these cupcake cones make a delightful crowd pleasing dessert.  Plus it’s fun to watch people try to eat them, icing inevitably goes up the nose.

Ingredients:

12-24 flat-bottom ice cream cones (I used 12 jumbo sized cones and had enough leftover batter for 4 mini cones)

1 box white cake mix (follow recipe on the box for making the cake batter)

3 eggs (it says use only egg whites but I don’t waste the yolks, I use the whole eggs)

Vegetable oil

Water

1 tsp vanilla extract

2 drops of almond extract

3/4 cup white chocolate chips

Directions:

Preheat the oven according to the box of cake mix and follow the cake batter recipe mixing in the ingredients as specified.  Stir the vanilla and almond extract into the batter, and then stir in the white chocolate chips.

Stand the jumbo ice cream cones in a muffin tin and spoon the batter into them, almost filling them to the top, but leaving about a quarter of an inch.  When baking, they should rise to fill the cones evenly, or rise slightly above.  Bake for about 20-25 minutes and let cool completely before frosting.

icing batter

Amaretto Frosting Recipe

Time: 10 minutes

Makes about 2 cups (*you can substitute vanilla for almond to make vanilla frosting*)

Ingredients:

2 tablespoons heavy cream

1 tablespoon almond extract

pinch of salt

2 1/2 sticks unsalted butter, softened

2 1/2 cups powdered sugar

Directions:

Stir together the heavy cream, almond, and salt in a small bowl until the salt is dissolved.

Beat the butter with an electric mixer using the paddle attachment on medium-high speed until smooth and creamy, about a minute.  Reduce the speed to low and slowly add in the powdered sugar, beating until the mixture is smooth 4-5 minutes.  Beat in the cream mixture and increase the speed to medium-high, beating until the frosting is light and fluffy, about 6-8 minutes.

Fill your piping tool with the frosting and ice the cooled cupcake cones.  Decorate with sprinkles, because why not?

cakes

 

As far as frosting these cupcakes, I didn’t use any fancy kind of baking tool.  My method, as usual, was to cut the tip off of the bottom of a ziplock sandwich bag and then make a second tiny slit perpendicular to my first cut, so that when the icing squeezes out of the hole I’ve cut, it has four corners.

icing bag

To fill the bag with icing, put your fist in the bag to open it up and stand it in a tall standing cup or glass with the top of the bag folded over the edge of the glass.  This is the easiest way to fill the bag with icing and then seal it closed without air so it’s completely mess free!  Then, I hold the icing bag (ziplock) and start with the tip on the outside edge of the cupcake cone and continually swirl clockwise into the center of the cupcake making the rosette shape with frosting.  It may sound complicated, but it’s way easier that it seems, and it takes a few tries to get them looking good, so don’t get discouraged.

True confessions of a baker…these cupcakes are difficult to cover up and preserve over night.  I tried lightly covering them with plastic wrap and transporting them into the fridge, however, I had one fallen soldier (and a few got a little smashed, I got icing all over myself). Even the cupcake that hit the floor was absolutely delicious.  I have to admit that I ate it off the ground, it was too good to waste.  I scraped the icing off and topped it with new icing…As a matter of fact, I had to add a spoonful of frosting to each bite of my cupcake cone.  The more frosting the better!  As my friend likes to hastag, #dontwasteitletmetasteit.

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Sweet tooth to sweet tooth,

Chelsea

 

Cayenne Cocoa Cookies

Say that three times fast, “Cayenne cocoa cookies, cayenne cocoa cookies, cayenne cocoa cookies..” ok stop, shove these treats in your face and say no more.  Mmmmmm is what you’ll be saying.  I found this recipe on Pinterest and adapted it a little bit, but these cookies are most definitely a new favorite in my cookbook.

Note: Your generic grocery store may not carry pastry flour or spicy baking chocolate, but Whole Foods does.  I found whole wheat pastry flour which worked excellently and Vosges Haut-Chocolat Red Fire Bar for $7.99 (pictured beneath the recipe) at Whole Foods.  The Red Fire Bar has Mexican ancho and chipotle chilies, Ceylon cinnamon, and dark chocolate.  I did some research, thinking, “What is Ceylon cinnamon?” and I discovered there are two types of cinnamon – Ceylon cinnamon, and cassia cinnamon.  Cassia cinnamon is most commonly used and abused, and is even found to cause liver damage when over-consumed.  It’s grown in China and Indonesia, in contrast to Ceylon cinnamon which is grown in Madagascar, Sri Lanka, and the Seychelles and known as “true cinnamon” comparatively.  As a result, Ceylon cinnamon is more expensive and harder to find.  But if you use a lot of cinnamon in your daily life, you should make a conscious effort to switch to Ceylon cinnamon for health reasons.  This article taught me all about cinnamon if you want to know more.

Cayenne Cocoa Cookie Recipe

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Time: 45 min – 1 hour  Serves: about 35 cookies

Ingredients:

1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
1 1/2 tsp pink Himalayan sea salt (or any flaky sea salt)
3/4 tsp baking soda
3/4 tsp baking powder
1 heaping tsp ground cayenne red pepper
1 cup packed brown sugar (I had about 1/2 cup so I used 1/2 cup also of turbinado raw cane sugar, regular granulated sugar can also be substituted with a bit of molasses)
3/4 cup granulated sugar
3/4 cup unsalted butter (room temperature)
2 tsp pure vanilla extract
2 eggs
5 oz dark chocolate chips (about 3/4-1 cup)
3 oz spicy, dark chocolate chopped into about chip size
 
Directions:

Preheat oven to 375° and grease baking sheets

1) Whisk the first six ingredients together in a bowl (pastry flour, cocoa, cayenne, baking powder, baking soda, salt).
2) Using a mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, beat in sugars until smooth and fluffy again.
3) On low speed beat in vanilla and add in one egg at a time, scraping as needed until fully incorporated.
4) Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. “It’s a mighty batter, quite thick. So use your muscles.”
5) Finally dollop the dough onto your baking pans (taste some of the batter and be in awe of its pure chocolatey goodness), I made my cookies about a heaping tablespoon each, shaped to be about the size of a golf ball, as directed by the original recipe.
6) Bake for about 12-16 minutes (mine took 14, and I think they’re better soft).
Bon appetite!
 
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Here’s the baking chocolate I found at Whole Foods, I’m thinking about using the bacon infused chocolate and the red fire caramel chocolate for other recipes in the near future…

chocolate spicy bars
From my chocoholic heart to your stomach,
Chelsea

Original recipe found at Local Milk