One of my favorite shows is Good Eats with Alton Brown. This man is a culinary genius. Good Eats is so much more than a cooking show. Alton takes everything food related to the next level. He explains how science and food work together to create amazing flavors and textures. Every episode is part science lesson, part food prep and know how.
The other night Alton combined praline and bacon. BACON.Praline. I watched intently his every move, hoping to recreate this incredible, anytime sinful snack.
The other half of WE better hurry and get home or there won’t be any left for him!
(be sure and make enough to share)
1 pound thick cut bacon
2 1/2 ounces light brown sugar, about 6 tablespoons
1 1/2 ounces pecan halves
Heat the oven to 350 degrees F. (I changed the temp from the original 400 degrees)
Line a half sheet pan with aluminum foil or parchment. Arrange the bacon in a single layer on a cooling rack, (I did not use cooling rack) and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.
Meanwhile, combine the brown sugar and pecans in a food processor
and pulse about 15 times or until the pecans are finely chopped.
Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere.
Return to the oven a bake until the bacon is crisp, about 10 minutes.
I was craving something sweet and salty today, so I did what any woman would do, I searched for a bacon cupcake recipe. I found one recipe that stood out, but the reviews were mixed, so I used my standard dark chocolate cake recipe, and made cream cheese frosting infused with some of the bacon fat. These cupcakes are everything a dessert should be: sweet ,chocolaty, and just a little bit salty.
Cupcake Recipe – Makes 12 standard
6 slices bacon
1 cup all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold, esspresso
1/2 cup plain yogurt – I use Greek Yougurt
1/4 cup vegetable oil
Preheat oven 350 degrees. Cook bacon over medium-high heat until evenly brown. Drain, crumble and set aside. (reserve 2 TBS – refrigerate)
In bowl of electric mixer, using paddle attachment, stir together the flour, 1/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the egg, coffee, yogurt and oil. Mix until just blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, about 2/3rds full..
Bake until toothpick inserted in center comes out clean 20 to 25 minutes. Cool completely and ice with frosting, top with crumbled bacon.
Bacon Infused Cream Cheese Icing
4 oz cream cheese at room temperature
1 stick of unsalted butter at room temperature
2 TBS reserved bacon fat (chilled)
3 cups powdered sugar
1 tsp vanilla extract
1 TBS milk
In electric mixer using paddle attachment, mix cream cheese, butter and bacon fat until creamy. Add powdered sugar, and vanilla. Mix until smooth. (Add milk if frosting seems too stiff. )