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Archive for the ‘DESSERT’ Category

French Toast and Bacon Cupcakes

Wednesday, April 17, 2013 Review by Brian
French Toast and Bacon Cupcakes

French Toast and Bacon Cupcakes

Now MamaB knows how to make cupcakes. I choose to post this cupcake (among many), because of the ‘deliciousness factor’. Amazing photo.

VIA: http://mamabblog.com/2011/06/french-toast-and-bacon-cupakes.html

Ingredients

  • French Toast Cupcakes: ¾ cup butter, softened
  • 1 cup sugar
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • Maple Buttercream Frosting: 2 Sticks butter, softened
  • 2¾ cups powdered sugar
  • 2 teaspoons heavy cream, at room temperature
  • 1 teaspoon maple extract

For additional photos and baking instructions, please visit:  http://mamabblog.com/2011/06/french-toast-and-bacon-cupakes.html

Beer & Bacon Pecan Bars

Thursday, April 11, 2013 Review by Brian
Beer & Bacon Pecan Bars

Beer & Bacon Pecan Bars

I love it when I run across website’s like Jackie’s. The infusion of beer and cooking – it just doesn’t get any better. This reminds me of a take of a pecan pie – but with BACON! You’ll have to check it out.

VIA: http://thebeeroness.com/2012/09/06/beer-bacon-pecan-bars/

Ingredients:

For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups of flour
  • 1/4 cup brown sugar
  • 1/2 tsp of salt
  • 2tbs of water
For the Filling:
  • 1 cup of stout
  • 1 stick of  butter
  • 2 cups of chopped pecan
  • 2 cups of brown sugar
  • 1/2 cup of light corn syrup
  • 1/4 cup of heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

For additional photos and assembly instructions, please visit: http://thebeeroness.com/2012/09/06/beer-bacon-pecan-bars/

The Elvis Cake

The Elvis Cake

Ran across this delicious looking cake while looking for something to do with a bunch of bananas. If you like bacon and peanut butter, you’ll love this cake. I wouldn’t mind this for my next birthday party.

VIA: http://crumbsandcookies.blogspot.sg/2012/07/elvis-cake.html

Ingredients:

Note: This is my lazy way of preparing the batter- in just a blender. I assure you that the original steps are not like this but they do require a few more bowls.

1 very ripe banana
1/4 cup buttermilk
1 large egg
1 tsp lemon zest
3/4 tsp vanilla extract
85g sugar
1/4 cup oil
100g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Prepare a 6 inch round cake tin. Preheat oven to 350F.

In a blender (or food processor), blend the banana and buttermilk until creamy and smooth. Add the eggs, lemon zest and vanilla and blend until smooth. Add the sugar and blend on medium speed for one minute. Gradually drizzle in the oil, blending until completely incorporated. Add the dry ingredients and pulse them in, being careful not to over mix.

Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out mostly clean. Let it cool completely, preferably also chilled overnight, before slicing into two layers.

Peanut Butter Frosting
adapted from America’s Test Kitchen

This should yield more than enough to fill and frost the entire cake.

1 1/4 sticks unsalted butter, softened
2/3 cup creamy peanut butter
1 1/2 tbsp heavy cream (I didn’t need this)
1 1/4 tsp vanilla
pinch salt
1 1/8 cups icing sugar

Beat the butter, peanut butter, cream, vanilla and salt in a large mixing bowl until smooth, 1 to 2 minutes. Reduce the mixer speed to medium-low and slowly add the icing sugar and beat until incorporated and smooth. Increase mixer speed to medium-high and beat until light and fluffy.


Caramelized Banana Filling

You could double this quantity and omit the fresh sliced bananas.

1/2 tbsp butter
1 banana, sliced
1/2 tbsp brown sugar

Place a saucepan on medium high heat. Add the butter and when it melts and starts to sizzle, add the banana slices. Ensure that the banana slices are spread out in one layer. Cook until one side of the banana is caramelized before flipping. When the second side is almost done, add the brown sugar and stir it around to coat the bananas. Remove from heat. It’s okay if some of your bananas end up mushy.

For additional photos and assembly instructions, please visit: http://crumbsandcookies.blogspot.sg/2012/07/elvis-cake.html

Bacon Fried Cinnamon Rolls!

Thursday, March 7, 2013 Review by Brian
Bacon Fried Cinnamon Rolls!

Bacon Fried Cinnamon Rolls!

I have nothing more to say. You’ll have to check out the link – amazing photos. This is something we’re REALLY like to see at a state fair – on a stick! ahhaahhah

VIA: http://www.ohbiteit.com/2012/10/bacon-fried-cinnamon-rolls.html

Ingredients:

1 Roll of Pillsbury Cinnamon Rolls & its included Frosting!

1/2 Pound of Bacon (I started with an entire pound and sliced it in half for short strips)

1/4 Cup Maple Syrup

1/4 Cup Cinnamon/Sugar mixed

Oil for frying

Toothpicks

For additional photos and cooking instructions, please visit: http://www.ohbiteit.com/2012/10/bacon-fried-cinnamon-rolls.html

Piggy Bread?? Coin It.

Thursday, January 31, 2013 Review by Brian
Piggy Bread

Piggy Bread

Ran across this via Twitter. This is basically a caramel roll (or Monkey Bread) with bacon, however since they did such a good job with this, let’s coin it! Piggy Bread!

VIA: http://www.ohbiteit.com/2012/09/piggy-bread.html

Ingredients: 

One can of Pillsbury Grands Flaky Layers Biscuits

One pound of crispy & slightly crumbled up Bacon!

4 tbsp. Melted Butter

1/2 Cup packed Brown Sugar

1/2 tsp. Cinnamon

1/2 Cup Maple Syrup

 

For additional photos and cooking instructions, please visit: http://www.ohbiteit.com/2012/09/piggy-bread.html