Category Archives: Bacon Jumbles
I was not able to bake my intended Halloween treat, thanks to Hurricane Sandy. I am here in the NYC/NJ area and the storm packed quite a punch. I got power back in the wee hours of Wednesday, however my … Continue reading
Since I still haven’t finished my Peanut Butter Icebox Pie from earlier this week, I decided to make something less sweet for Cinco de Mayo. Today, I bring to you a Cheesy Jalapeño Dip, great for tortilla chips, veggies, pita, … Continue reading
I am so not into the royal wedding. Ok Will & Kate, we’re all happy for you, now you can go away. The Snow White soundtrack has been running through my head: “Someday my prince will come…”, as I wonder … Continue reading
Happy Easter! Here’s wishing you a season of life and hope! Admit it – you like Peeps. You are a grown adult and you like those sugar-y marshmallow-y bunnies and chicks. You like to squish them and bite their heads … Continue reading
The third and final installment in the Chocobacon Fest recipes is here. Chocolate Covered Brown Sugar Bacon. I got this idea after eating Praline Bacon at Elizabeth’s in New Orleans. For my version, I was originally calling it Chocolate Covered … Continue reading
The Chocobacon Coma continues, and the following recipe is no joke.
This Maple Chocolate Pudding is so insanely delicious you might not be able to control yourself. For the sake of decency, I cannot even post what a fellow Chocobacon Fest-er said upon tasting this treat. Let’s just say it was REALLY good, and leave the rest up to your imagination.
This pudding is not like the standard Jello in consistency, rather it is a runny, gooey, delicious mess. Also, do not be disappointed by the fact that this recipe yields only 5-6 servings of about 2 oz. each. Your teeth would rot out of you had more than 2 oz. Trust me.
Also, you will need at least 2 bacon spoons per serving. What, you think you’re going to lick the pudding off of the bacon spoon with each magical bite? No, no. You’re not. You’re going to bite a heavenly bit of bacon with each and every scoop of pudding and you are not going to feel guilty for it for even one second.
As you can see in the pictures below, I had to serve the pudding in plastic cups because we were on a picnic. But, it would look even better in glass tumblers should the situation allow.
Maple Chocolate Pudding with Bacon Spoons
adapted from: PeaceLoveAndChocolate.com
5 oz milk chocolate, melted (I used 45% cacao)
3 oz heavy whipping cream
2 oz maple syrup, preferably Grade A amber
Vanilla bean, sliced in half and seeded (optional)
Bacon (I used maple bacon)
soak vanilla bean and scraped pod in heavy cream for anywhere from a few minutes to overnight
in a 375 degree oven, lay bacon in a single layer on baking sheet and bake until golden brown. Remove, pat oil with papertowels, and set aside.
In a medium saucepan, bring cream and vanilla to a boil. Once boil is reached, turn off heat and let cool for 10 minutes. Remove pod.
Melt chocolate on a double boiler or in microwave
Pour cream over melted chocolate and add maple syrup. Using a whisk, combine to a glossy emulsion.
Fill glasses with warm pudding and serve with a bacon spoon (and extra spoons on the side!)
Also on the Chocobacon Fest Menu: BLT Stuffed Tomatoes and Chocolate Covered Brown Sugar Bacon
This past weekend my friends and I had a Chocobacon Fest.
I will pause now so that you can catch your breath. Yes, you are still alive. No, you have not died and gone to Bacon heaven. Yes, it really was that good.
Our menu included BLT stuffed tomatoes, bacon wrapped shrimp, bacon wrapped dates stuffed with almonds or chocolate, zucchini and squash sautéed in bacon grease, pomegranate sangria (ok, no bacon or chocolate there), maple chocolate pudding with bacon spoons, and chocolate covered brown sugar bacon.
Recipes for pudding and chocolate covered bacon will be posted later this week…once I pick myself up off of the floor from my Chocobacon induced coma.
For now, I offer you ….
BLT Stuffed Tomatoes
Source: Buns In My Oven
about 20 cherry tomatoes
8 ounces sour cream
4 slices bacon, cooked and crumbled
1 t grated parmesan cheese
2 t fresh parsley, chopped
chives, for garnish
salt and pepper to taste
Wash cherry tomatoes and slice them in half. Use a paring knife or spoon to scrape out the insides. Dab the inside of each tomato with a paper towel to dry it and then sprinkle with salt.
Mix together the sour cream, bacon pieces, parmesan, parsley, salt, and pepper. Spoon or pipe the filling into each tomato and sprinkle the tops with chopped green onions.