Bacon Chocolate Chip Cookies

What? Bacon chocolate chip cookies? Yes, that's right. And they were delicious. I wasn't sure how I felt about this at first, but I've been seeing a lot of bacon and chocolate dessert recipes online lately and just had to try one. The cookie recipe itself was really good, I may have to use this as a basic chocolate cookie sometime! The mix of salty and sweet taste was just right, and the cookie was very buttery as well. I altered the recipe a bit - I used margarine instead of butter (usually a no-no in baking!). We only had one stick of unsalted butter left in the fridge and I was only making these for fun, so used the margarine instead. I also didn't add white chocolate chips and actually only did add about 1 cup of dark chocolate chips (not 1 1/2 since the white chocolate was omitted). I also used less bacon than was called for. I mixed in about 1 1/3 cups instead of 2 cups and it looked to be more than enough. And I didn't make the maple glaze, so I can't comment on that. Maybe bacon chocolate cupcakes will be next....?

Adapted from: http://www.creamandsugar.ca/


INGREDIENTS
1 cup butter, softened (I used margarine)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups of cooked bacon broken into pieces (I used about 1 1/3 cups and it was plenty!)
1 cup dark chocolate chips
1/2 cup white chocolate chips (I omitted and used all dark chocolate)
5 strips of cooked bacon, cooled and cut into one inch strips (to top the cookies - I didn't do this)

GLAZE (I didn't make the glaze)
1 cup powdered sugar
2 tsp maple extract
1 tsp vanilla
1/4 tsp cinnamon
1 tbsp water

DIRECTIONS
Heat oven to 375 degrees.
Combine flour, baking soda, and salt, and set aside. In a large bowl, cream butter, sugars, eggs, and vanilla, until light and fluffy. Gradually stir flour mixture into creamed mixture.
Add both chocolate chips and cooked bacon bits. Mix to incorporate.
Line two baking sheets with parchment paper. Using a cookie scoop or your hands, make approximately one inch balls.
Bake for a total of 9-10 minutes.
While the cookies bake, mix the Maple Cinnamon Glaze by combining the powdered sugar, maple extract, vanilla, and cinnamon, and mix together until smooth and creamy.
Once baked, move cookies to a cooling rack, add a small amount of glaze, and top with the reserved squares of crisp bacon.

The Ultimate Black Bottom Cupcake

I was looking through my blog and forgot to post this! I made these Black Bottom Cupcakes for Christmas and they were awesome. There are several recipes out there for this type of cupcake, but apparently this is the ultimate. I don't have another to compare it to, but I would definitely make this recipe again. I even had some left over batter and made a few mini-cupcakes. This way when they were finally cooled, I didn't have to eat an entire cupcake to do a taste test. However, I ate about 3 of the mini-cupcakes....hmm....

Adapted from: http://www.cookiemadness.net/

INGREDIENTS (Yields 18 cupcakes)

FILLING
16-oz cream cheese, cool room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature or regular size chocolate chips – or however many you want (I used regular sized chips, and it was more like 1/2 cup)

CAKE
1 3/4 cups all-purpose flour (7.9 oz)
3/4 cup unsweetened Dutch process cocoa powder – Hershey’s Dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk, room temperature
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F and line 18 muffin cups with paper liners. Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
Mix the flour, cocoa powder, baking soda and salt together in a small bowl.
In the actual mixing bowl, beat together the oil and sugar. You can do this with a whisk, spoon or hand-held mixer.
Mix together the buttermilk and vanilla. Add the buttermilk/vanilla mixture and the flour alternately to the sugar/oil mixture. Stir until smooth – be careful not to overbeat.
Divide the chocolate batter evenly among the muffin tins. Spoon large tablespoonfuls of cream cheese batter over the chocolate batter. You should have some cream cheese batter leftover.
Bake on center rack for about 25 minutes. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill.

Brown Sugar Streusel Baked French Toast

Great for Christmas morning breakfast! I prepared this the night before after being out for Christmas Eve dinner since I was baking all day and didn't have anymore time before we went out. It was really easy to prepare. It was also really nice to wake up Christmas morning, pop it in the oven and a half hour later have breakfast ready! (Along with eggs and bacon, of course.) I used french bread instead of regular white bread. I just thought it would taste better....and I'm sure it did!

Adapted from: www.BakingBites.com


INGREDIENTS
12 slices [white] bread (I used french bread)
2 cups milk
4 large eggs
1/4 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon

Streusel
1/4 cup brown sugar
3 tbsp all purpose flour
pinch salt
2 tbsp butter, melted

DIRECTIONS
Cut crusts off bread and cut each piece into triangles. (Or slice the french bread and leave on crusts like I did.) Arrange bread into three even layers (the exact number of slices will vary depending on the size of the bread you start out with) in a lightly greased 8-inch baking dish. In a large bowl, whisk together milk, eggs, brown sugar, salt, vanilla and cinnamon until smooth. Pour over bread. Press down to ensure all pieces are thoroughly soaked. (I still had some on top of the liquid, which I liked since those ones came out a bit crunchy.) Custard should just come to the top of the bread layer. It if covers it more deeply, add additional bread.In a small bowl, make the streusel. Stir together brown sugar, flour and salt. Pour in butter and stir with a form until mixture has the consistency of wet sand. Sprinkle evenly over bread and custard. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350F and bake for about 30-35 minutes, until french toast is a golden brown on top. Let the dish stand for a few minutes. The dish will be very soft and souffle-like, but should not be too runny. The french toast will continue to set and soak up the custard as it cools. Slice and serve warm, with maple syrup.
Serves 6-8

Pumpkin Molasses Cookies

I thought these were pretty good - a mix between pumpkin and gingerbread and I even added a few white chocolate and butterscotch chips on the top for extra flavor. However, my husband and brother-in-law were not crazy about them. They said they were a bit dry. I'm posting the recipe anyway since I thought they were good! That's all that really matters, right? ;)


Adapted from: http://www.mybakingaddiction.com/

Yields 24 cookies


INGREDIENTS
2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling



DIRECTIONS

Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack. Repeat with second batch of dough.

Cherry Almond Chews

These were really chewy and full of almond flavor - I'm a big fan! However, I'm not a huge fan of cherries (just the actual fruit, not all things cherry flavored). They looked nicer with it and very holiday-esque, so I had to keep them on top.



Adapted from: http://www.sugarduchess.com/ (Originally from The Taste of Home Baking Book)

INGREDIENTS

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups flaked coconut
3/4 cup chopped almonds or pecans (optional)
1 jar maraschino cherries, drained and halved


DIRECTIONS
In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350 degrees Fahrenheit for 12-13 minutes or until barely browned on the edges. Immediately remove to wire racks to cool. Store in an air-tight container for up to 10 days, or in the freezer for six weeks.

Thick and Chewy Chocolate Chip Cookies

While baking Christmas cookies, I was trying a few different and unique recipes, so I wanted one to be a classic. Chocolate Chip Cookies - you can't go wrong with that! I actually made half of the batch of these Thick and Chewy Chocolate Chip Cookies and half of a batch of Alton Brown's "The Chewy". The Chewy was great before, however, I didn't use bread flour (which I have since picked up) so I wanted to try the recipe again. I did a taste test and I am partial to this new recipe! It's originally from Baking Illustrated.

Adapted from: http://www.annies-eats.com/ (originally from Baker's Illustrated)

INGREDIENTS
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

DIRECTIONS

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Banana Gingerbread

Holiday baking, gotta love it! It seems like I spent all weekend baking and still have more to do on Christmas Eve. I found this recipe for banana gingerbread, which seemed perfect for the season. I altered the recipe a bit since I didn't have whole wheat flour on hand and did not have the spice cardamom. There seems to be no substitution for it, so I did without it. I actually didn't get to try a slice of this bread since I'm putting this in a gift basket, but poured some batter in a couple of mini-muffin tins so that I could taste it. Pretty good! :)

Adapted from: http://www.bakingbites.com/

INGREDIENTS

1 cup whole wheat flour (I used 2 cups all purpose since I didn't have whole wheat flour)
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground cardamom (I didn't have this so I omitted)
pinch freshly ground nutmeg
1/2 cup brown sugar
1 cup banana, mashed (about 2 large)
1/2 cup molasses
1/2 cup buttermilk
4 tbsp vegetable oil


DIRECTIONS

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan and sprinkle with coarse sugar, if desired. Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Makes 1 loaf, 8-10 slices.