Bacon, it's "What's for Dessert?"

 Bacon, whether it is flavored with maple or honey, seasoned with hickory or apple wood, bacon is yummy goodness and ups the ante on taste for anything it is included in, even dessert. That's right, I said bacon for dessert; even I had my doubts about trying out dessert recipes with bacon in it, but had to try nonetheless. After seeing bacon cupcakes on a few cooking shows, I was curious to how they actually tasted.   I cannot believe how many hundreds of bacon dessert recipes were found on the internet! Which one to choose was a total mystery, so printed out a few, compared notes, and came up with my own concoctions.

Now Roy was not happy about the whole experiment thing at all.  Bacon is bacon and should not be made into candy, or added to cake. He still does not like the idea of it at all, but he did have to agree that my recipes came out pretty well, and he was impressed at my accomplishments. I likened the taste to French toast in syrup, but without the bread; and it was the perfect garnish for the cupcakes.

Hmm, first my Monte Cristo Sandwich mentioned French toast, now this article.  Seems to be a theme developing for a future article on, what else, French toast! 

 

Candied Bacon

Ingredients:

1 lb. regular bacon

½ cup sugar

1 Tbsp. vanilla extract

1 Tbsp. ground cinnamon

Preparation:

In a large nonstick skillet, on high heat, cook the bacon until it is darkened in color, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp. of ground chipotle powder.

Then came the cupcakes, the fat from the bacon gives the cake a moister and richer consistency. The meat of the bacon does cook during the baking process, and it is like a little chewy surprise within the cake...think bacon gummy bears! There is not an overpowering taste of bacon, you know it is there, but it all comes together well.

 

Chocolate Bacon Cupcakes

Ingredients:

1 1/3 cups all-purpose flour

¼ tsp. baking soda

2 tsp. baking powder

3/4 cup unsweetened cocoa powder

1/8 tsp. salt

3 Tbsp. unsalted butter, softened

1 ½ cups sugar

6 egg yolks

1 cup milk

½ lb. regular uncooked bacon, chopped

Preparation:

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not a mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

 

Alternative: divide batter in half between 2–8-inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

 Vanilla Frosting

 Ingredients:

1/3 cup unsalted butter, softened

3 ½ cups confectioners’ sugar

2 tsp. vanilla extract

2 Tbsp. cold milk

Preparation:

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 - 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2–8-inch cakes, double the recipe.

Dead set on not transforming bacon into a candy, but still curious on the concept?  There is more to Mr. or Ms. Piggy than bacon, let’s make “other white meat candy”!  Candied bacon becomes a hardened food product that can be eaten as a snack, or used as a garnish on a dessert. This main dish recipe I am giving you is a pork dish with a sauce as sweet as candy, and a perfect enhancement for the meat itself.

"Candied Pork Chops"   Yes, I admit it, I ended up licking any excess sauce off my plate; and while it is probably good for rice or noodles, we much prefer mashed potatoes with this dish. Another point is, while the recipe calls for pork chops, boneless ribs, roast or tenderloin would work very well also.   Hmmm, I wonder how it would be as a glaze and sauce for barbecued ribs?  Looks like another adventure in the making.  Also, this is a great dish for a potluck meal, and with holiday events being planned out, you might be seeing this sometime sooner, than later.

Candied Pork Chops

Ingredients:

6 bone- in pork chops.

1 cup milk

1 large egg

½ cup all-purpose flour

½ cup Italian seasoned dried bread crumbs

1 tsp. garlic salt

1 tsp. onion powder

1 cup canola (my preference) for frying

Sauce

Ingredients:

2 cups brown sugar

1 and ½ cups ketchup

2 cups water

Preparation:

In a wide bowl, whisk together milk and egg; in a separate bowl, whisk together flour, bread crumbs, garlic salt and onion powder. Submerse each chop in liquid, then coat sides and edges, of each chop with dry mixture.  Set onto a plate to rest before frying.  

On medium-high heat, fry coated chops five minutes on each side.  They will not be cooked all the way through, but will finish up in the oven.  Drain on paper towels and place into a 9x13 baking pan, or casserole dish.  Preheat oven to 375F.

In a large bowl, whisk together brown sugar, ketchup, and water. Pour sauce over the chops; bake 30 minutes, uncovered.

Makes 6 servings. 

Mary Cokenour

A Sweeter New Year

Happy New Year Everyone!  It is 2020 and jokes about our vision are bandied about.  At the time I am writing this article, it is still 2019.  Unease has not only hit our vast corner of Utah, but the entire United States is facing chaos.  Impeachment looms on the horizon, maybe, for our current President, Donald Trump.  Politicians in Washington, DC, are against term limits, so it seems the ones making a mockery of our rights; well we are kind of stuck with them for now.  In our county, taxes are going up, economic development is being kept at bay, and everyone notices the underlying racial tension.

Took one of those silly Facebook tests, one on focus for 2020.  The three words that I noticed immediately were: Happiness, Energy and Powerful.  Wow…wow!  At a time when happiness is a minor commodity, grabbing, and holding, onto it makes perfect sense.  Energy, depression saps energy, and who is not depressed over our current state of affairs!?!  Again, grab, and hold, onto your inner energy; make yourself shine with it!  Powerful, how can anyone feel empowered when every Tom, Dick and Harry seems to want to own, and run, your life!?  Stand up straight and tall, and say, “No way!  I refuse to give my power to anyone.  I refuse to have anyone dominate me with their power.”  Seems easier to say than do, but not if you believe in yourself, and you surround yourself with others of a positive attitude.  Personal empowerment can be achieved by acknowledging a fear, then conquering it.  Fear, indeed, is the mind killer.  Once again, Happy New Year Everyone!

To start off the New Year, I will entertain you with a recipe that I have, myself, feared.  Cinnamon rolls are an exquisite example of comfort food.  The yeast smell from the dough assails the nostrils.  Cold winter nights outside, but cuddly warm inside wrapped in flannel blankets while a fire snap, crackles and pops in the fireplace.  Kneading the dough moves the arm and hand muscles, yet soothes them at the same time.  The soothing is due to a satisfaction of accomplishment; the yeast lived, proofed, and rose the dough.  Rolling it out, brushing sweetened, melted butter and then a savory scented layer of brown sugar and cinnamon.  Roll out the barrels…oops, Octoberfest just popped into my mind.  Rolling the dough, cutting slices that are place into buttered pans, a little more rising and then the baking begins.  Within minutes, the scent of yeasty, sweet bread is mixing with the sweet brown sugar and savory cinnamon.  The scent wafts throughout the entire home, even the noses of the pets are twitching, and they sigh in their sleep.

Picture it, the Happiness of warm memories.  The Energy which accomplishment brings overall to mind and body.  The Powerful knowledge that a fear has been conquered.  Yes, I did fear making cinnamon rolls from scratch.  I thought it would be frustrating and difficult, and I feared the failure.  Now I know better, and am so much happier for it.

I do not know what this New Year, of 2020 Vision, will bring to myself, friends, and family, to anyone really.  While I would love to see a coming together of all, for the good of all, well, human nature is unpredictable.  Personally, I believe that letting a small handful of individuals, make all the major decisions for a community, is not a working concept any longer.  It is time that all groups concerned, put on their big boy/big girl panties, and begin doing what is best for the majority.  Perhaps others will finally understand this message too, and greater, more positive changes, will develop.

Until then, make some cinnamon rolls and share them; sit down together and have calm conversations.  It is amazing, how something so small, can bring people together.

Cinnamon Rolls

Ingredients:

Dough:

2 packages active dry yeast

1 cup warm water (105-115F)

2/3 cup sugar plus 1 tsp

1 cup warm milk

2/3 cup butter, softened

2 tsp salt

2 eggs, slightly beaten

7 cups flour

Filling:

1 cup melted butter, divided in half

2 cups brown sugar, divided in half

3 ½ Tbsp. cinnamon

Glaze:

2/3 cup melted butter

4 cups powdered sugar

2 tsp vanilla

6 Tbsp. hot water

Cream Cheese Frosting:

2 packages (8 oz.) cream cheese, softened

1 cup butter, softened

3 tsp vanilla

6 cups confectioner's sugar

2 Tbsp. warm milk

Preparation:

For the Dough:

In a small bowl, mix together yeast, warm water and one teaspoon sugar; set aside. Yeast will be ready when bubbles begin forming.

In a large bowl, beat together thoroughly 2/3 cup sugar, milk, butter, salt and eggs; mix yeast mixture. Add 4 cups of flour, beat until smooth; add in remaining flour one cup at a time, until dough is slightly stiff, but still sticky. Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover with a clean linen towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 minutes; roll out on floured board into a 15x20" rectangle.

For the Filling:

Spread dough with 1/2 cup melted butter. Mix together 1-1/2 cups brown sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll style, pinching edge together to seal. Cut into 16-18 slices.

Brush bottom and sides of a 13x9 inch baking pan and a 9 inch square or round pan (6 slices per pan) with remaining melted butter; sprinkle with remaining brown sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 1 hour.

Preheat oven to 350F; 25-30 minutes, or until rolls are golden brown. Allow rolls to cool slightly before glazing or frosting.

For the Glaze:

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water one tablespoon at a time until glaze reaches desired thickness.  Add more water if necessary.

For the Frosting:

In a large bowl, beat together all ingredients on medium speed until smooth and creamy.

Makes 16-18 rolls.

Mary Cokenour 

What’s Black and White, and Found in a Bakery?

If you’re from the tristate area of New York, New Jersey and Connecticut, and let’s throw Philadelphia, PA in for good measure, you don’t even have to think twice about what the answer to this riddle is…Black and White Cookies.  While it was debated whether it is a cookie or a cake; in 1998, columnist William Grimes, of the New York Times, finally defined it as a “drop cake”.  In his article, “Look to the Cookie: An Ode in Black and White”, Grimes tells the tale of its origin, Glaser Bake Shop on First Avenue near 87th Street where they’ve been making black and whites since 1902.

Growing up, and working, in New York City, every bakery worth its flour made them; they’re as popular for breakfast as bagels with cream cheese and lox.  Moving out to Utah, well like I keep telling folks, the only thing I truly miss from the east coast is the food!   I tried ordering some online, but the shipping costs were just too high; so who came to the rescue, but my mother.  She was able to find a supply of them at her local supermarket (small ones in a plastic container; large ones individually wrapped), and send them via priority mail.  Receiving the box, opening it and discovering these treats; it was like hitting the lottery big time!  I ripped open one of the containers of small black and whites, and ate three; oh the pleasure was indescribable.

Now what the heck is a Black and White Cookie you are asking, if you’ve never had one.  Well, it’s a large round vanilla, as Grimes describes, drop cake made from a thickened cupcake batter; one side is white (vanilla) fondant, the other is black (chocolate).  If you’ve seen cakes that have those perfectly smooth sides, when cut the frosting barely moves away from the cake; yes, that’s fondant.  Fondant is a thick frosting that can be softened up enough to spread like frosting; then firms up to remain on the item it has covered. Or it is rolled out into a thin sheet, placed on a cake and pressed to form a seamless covering.  The fondant frosting, once dried and firm, will have the same shiny consistency that rolled out fondant has; it’s just easier to get on the cookie when spread as a frosting.  That’s the best way I can describe black and whites; you’ll just have to eat one to truly understand.

I know many readers are bakers, so here’s the recipe to try.  Fondant powder and fondant sheets can be found in larger supermarkets, in stores that supply cake decorating supplies or ordered online, if not inclined to make it totally from scratch.

Black and White Cookies

To Make the Cookie

Ingredients:

1 cup granulated sugar

1 and ½ cups plus 1 Tbsp. vegetable shortening

1 tsp. melted butter

½ tsp. salt

½ cup plus 2 Tbsp. nonfat dry milk

1 tsp. light corn syrup

3 eggs

4 cups plus 2 Tbsp. cake flour

1 ½ tsp baking powder

2/3 cup cold water

1 ½ tsp vanilla

Preparation:

Pre-heat the oven for 350 degrees.

In a large mixing bowl, medium-high speed; beat together the sugar, shortening, butter, and salt; add in nonfat dry milk and corn syrup; cream together.  Gradually add in one egg at a time until mixture becomes fluffy.

In a large bowl, combine the cake flour and the baking powder in a separate bowl.  Add 1/3 of dry ingredients plus 1/3 cup of water to creamed batter.  When well incorporated, add 1/3 of dry plus other 1/3 of water; when well mixed, add last of dry ingredients and mix well.

Using two cookie sheets, nest one cookie sheet inside the other to make a double-thick cookie sheet; line the top cookie sheet with baker’s parchment paper.   Hint: For a guide, draw 3” circles on one side of the parchment paper with a pencil; place pencil side down on cookie sheet.  Spread batter over the 3” circles; make sure thickness is even (1/4” will puff up to ½” thickness).

Bake for 18 minutes; remove cookies to wire rack to cool.

Makes 18 cookies.

To Make the Frostings

Vanilla Fondant

2 ½ cups fondant powder   

¼ cup cold water

2 tsp vanilla

Put tap water in the bottom of a double boiler and bring to a simmer.  To the upper part of the double boiler, add the fondant powder, ¼ cup cold water and vanilla   Keep extra cold water nearby as fondant tends to be a dry frosting; without sufficient water the frosting will dry too fast, harden, and crack on the cookie. When the ingredients are well blended and thin (it should run slowly off of a spoon), frost one half of the cooled cookies; set aside to allow the frosting to harden.

Chocolate Fondant

2 ½ cups fondant powder

¼ cup cold water

2 tsp vanilla

½ cup semisweet chocolate chips 

Follow the directions for the vanilla fondant, but include the chocolate chips. When the frosting is melted and well mixed, frost the other half of the cookies. Make sure the vanilla frosting has set before starting to frost them with the chocolate frosting.

Let the cookies continue to set on a wire rack. When the frosting is no longer warm and pliable, you can store the cookies individually in food storage bags or wrapped in wax paper. 

Mary Cokenour

Election Day! Which Candidate are you Voting For? Frosted or Glazed!

Today, in the United States, it is Election Day; a day when we cast our vote to see which politicians will run our country. We hope they will run it wisely and in the best interest of the American people, not for their own egos or gain.

As Americans, it is our RIGHT to vote, to give our opinions freely. If one does not vote out of laziness or non caring, that person gives up any right they have to complain about the politicians. In other words, if one wants to be heard, then do it especially when it counts the most, at Election time.

So, in the spirit of the American freedom of voting, I ask you now which do you cast your vote for, Frosted or Glazed?

Cinnamon Rolls

Ingredients:

Dough:

2 packages active dry yeast
1 cup warm water (105-115F)
2/3 cup sugar plus 1 tsp
1 cup warm milk
2/3 cup butter, softened
2 tsp salt
2 eggs, slightly beaten
7 cups flour

Filling:

1 cup melted butter, divided in half
2 cups brown sugar, divided in half
3 ½ Tbsp cinnamon

Glaze:

2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water

Cream Cheese Frosting:

2 packages (8 oz) cream cheese, softened
1 cup butter, softened
3 tsp vanilla
6 cups confectioner's sugar
2 Tbsp warm milk
 
Preparation:

For the Dough:

In a small bowl, mix together yeast, warm water and one teaspoon sugar; set aside. Yeast will be ready when bubbles begin forming.

In a large bowl, beat together thoroughly 2/3 cup sugar, milk, butter, salt and eggs; mix yeast mixture. Add 4 cups of flour, beat until smooth; add in remaining flour one cup at a time, until dough is slightly stiff, but still sticky. Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover with a clean linen towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 minutes; roll out on floured board into a 15x20" rectangle.

For the Filling:

Spread dough with 1/2 cup melted butter. Mix together 1-1/2 cups brown sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll style, pinching edge together to seal. Cut into 16 slices. Brush bottom and sides of a 13x9 inch baking pan and a 9 inch square pan with remaining melted butter; sprinkle with remaining brown sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 1 hour.

Preheat oven to 350F; 25-30 minutes, or until rolls are golden brown. Allow rolls to cool slightly before glazing or frosting.

For the Glaze:

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water one tablespoon at a time until glaze reaches desired thickness.  Add more water if necessary.

For the Frosting:

In a large bowl, beat together all ingredients on medium speed until smooth and creamy.

Makes 16 rolls.

Mary Cokenour

The Help Serve a Southern Cake.

In 2009, Kathyrn Stockett introduced us to the Southern black maids' view of the 1960's Equal Rights Movement. Even though the book was supposed to be written by a white young lady; "Skeeter" made sure that the maids were the focal point of our understanding. In 2011, the movie version of the book came out; it was a story that made many reminisce about the 1960's era, or introduced itself to those ignorant of that part of American history.

However, this post is not about the book, its meanings or the history behind it; this post is about the cake. Caramel cake to be more precise, which is mentioned time and again by the maids. It was served for special occasions, luncheons or simply as a feel good food. Depending on what recipe you read, the cake itself could be yellow or white; dense, or as airy as angel food cake; even the frosting differed from thick and smooth to thin and running down the sides of the cake.

Well I'm going to give you my simplified version of this most sinful cake and I hope it make you feel good, no matter why.

Caramel Cake

For the Cake
Ingredients:

8 Tbsp (1 stick) butter, softened
1 cup sugar
3 eggs
2 cups cake flour
1 tsp baking powder
½ tsp baking soda
1 cup milk
2 tsp pure vanilla extract

Preparation:

Preheat oven to 350F; coat 2 (8 inch) round cake pans with baking spray and line the bottom with parchment paper. Lightly spray the paper with the baking spray; if you cannot find baking spray, use regular cooking spray and lightly dust with flour.

In a large bowl, at medium speed, beat the butter and sugar together until creamy; beat the eggs in one at a time. In a small bowl, sift together the flour, baking powder and baking soda. Add half the flour and half the milk into the large bowl and beat on low speed until just combined; add the remaining flour, milk and vanilla extract; blend well.

Pour even amounts into each cake pan; bake for 25 minutes or until toothpick comes cleanly out of the centers of the cakes. Cool cakes in pans for 10 minutes before removing; peel off parchment paper from bottoms and cool cakes on wire rack while making the frosting.

For the Frosting
Ingredients:

1 cup dark brown sugar
6 Tbsp butter
2 tsp pure vanilla extract
¼ tsp salt 2 (14 oz) cans sweetened condensed milk

Preparation:

In a large saucepan, medium heat, combine all frosting ingredients and bring to a boil. Stirring constantly, continue cooking mixture until it thickens.

Assembling the Cake

Place one cake layer on plate and spread 1/3 of the frosting over the top. Place other cake layer on top of first; frost top and sides with remaining frosting.

Options: sprinkle with chopped pecans or peanuts; Heathbar or Skor bits. Makes 16 servings.

Mary Cokenour

Another Adventure in the Realm of Baking.

The first time I ever saw and tried Red Velvet cake was in Pennsylvania. It was being sold at one of the many farmers' markets: slices, whole cakes, half a cake and whoopie pies. I tried a slice and while it was good, I still preferred my old fashioned yellow cake with milk chocolate frosting. Call me a creature of habit, but I like what I like.

Red Velvet cake gets a good dose of its flavor from cocoa powder. A myth is that the red coloring in the cake comes from a chemical reaction between the cocoa powder and the baking soda, but that only creates a brownish-gray color. The red comes from either red food coloring or beetroot juice; frosting for this cake is usually a white frosting or cream cheese. Origins are pretty iffy; the Waldorf Astoria in New York claims to be the inventor of this cake. However, in the Southern United States, a Red Velvet cake was commonly the groom's cake at weddings. Then there are the Amish and Mennonite in Pennsylvania who are known for their outstanding baked treats.

A few weeks ago I purchased some Red Velvet cupcakes at a supermarket and they were absolutely delicious. Being adventurous, I decided it was time for me to tackle this cake. I found many a recipe in books and online, narrowed it down to three, saw what ingredients were listed exactly alike and averaged out the rest. Not bad really and while the cream cheese frosting was pretty good, I found it a bit too sweet for my tastes. Next time I'm going with a plain white frosting.

Red Velvet Cake with Cream Cheese Frosting(makes 8 servings)

Ingredients:
2 ½ cups cake flour (or finely sifted all purpose flour)
1 tsp baking soda
3 Tbsp cocoa powder
1 cup softened butter
1 ½ cups sugar
2 large eggs
1 cup buttermilk
2 Tbsp canola oil
1 tsp distilled white vinegar
3 oz. red food coloring
2 tsp vanilla extract

Preparation:
Preheat oven to 350F; spray 2-9 inch round baking pan with nonstick baking spray; or a light coating of oil with a dusting of flour.

In a large bowl, sift together flour, baking soda and cocoa powder; set aside.

In a small bowl, cream together the butter and sugar until smooth; set aside. In another small bowl, whisk together the eggs, buttermilk, oil, vinegar, food coloring and vanilla. Add liquid mixture to creamed mixture, beat until smooth.

Add the creamed mixture to the large bowl; mix until smooth scraping down the sides as batter is mixing. Divide batter between the 2 baking pans; bake for 30 minutes, or until toothpick comes cleanly out of center of the cakes. Let cool before frosting.

While cake is baking, prepare the Cream Cheese Frosting:

Ingredients:
2 (8 oz) packages cream cheese, softened
1 cup unsalted butter, softened
4 cups confectioners’ sugar
1 ½ tsp vanilla extract

Preparation:
In a large bowl, begin mixing the cream cheese and butter together. Add one cup of confectioners’ sugar at a time, until each cup is well incorporated. Once the entire mixture is smooth; mix in the vanilla. Place in the refrigerator to firm up before frosting the cooled cakes.

Makes enough to cover sides, top and in-between 2-9 inch cakes.

Mary Cokenour