Thread: August 2013 Recipe Challenge.... Cooking with Bacon.... in a Dessert! SIGN UP HERE!

Welcome to our very first Monthly Recipe Challenge!

This month's recipe challenge is going to be:

Cooking with Bacon.... in a Dessert!

Here is how the challenge works:

To enter the challenge, simply reply to this post with the recipe you plan on making. Once you make it, take a photo of your dish, post the recipe in the "Monthly Recipe Challenge" forum, and tell us about the recipe you chose. Did you love it or hate it? Did it need something different? Next time you make it would you change anything?

No matter how the dish turns out, we will have a lot of fun trying new ingredients, testing our pallettes, and exploring new cooking adventures together!

Each participant will receive the gorgeous new Magenta Ribbon Award to "Spice" up their user profile with!

Can't wait to find my recipe! Everything's better w/bacon!

I'm in, we are going to be making candy bacon


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Mini Bacon Cheesecakes

Ingredients
For the bacon and crust:
4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt
For the cheesecakes:
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg
Directions
Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. (I used foil liners) Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.


DO NOT cool your candied bacon on paper toweling!!! Luckily I had more bacon and started over with this step.


Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. (I do not have a food processor, or a stand mixer, but just used my hand mixer for all of the mixing)

Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.

Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes.
Take a picture of your bulldog puppy patiently waiting for you to drop something and completely forget to take a picture of this step:

Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.



Source: foodnetwork.com

Our Review:
They are slightly putzy to make and I don't do putzy very often. So I'm not likely to make again real soon. However I took a dozen with us to a bully get together today. Sally and Nicke loved them. A mixture of salty sweet that is quite good.

Bruce wasn't a fan of these at all. He said he much prefers cheesecake sans the bacon. On the second ones I ate I'd have to say I agree. Cheesecake is a stand alone in my book most times anyway.

Originally Posted by cali~jenn

Found a couple to choose from, now to find an excuse to splurge on dessert....

Blame it on TTR


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I'm in! I can't wait to try this! It's going to our next faculty meeting!

Peanut Butter Bacon Fudge
12 strips maple-smoked bacon,with 2 strips reserved for garnish
1 1/2 c chocolate chips
1/2 c peanut butter chips
1 can sweetened condensed milk
4 Tbs unsalted butter
1/2 tsp maple extract

1. Coat an 8-inch-square pan with cooking spray.

2. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.

3. Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth.

4. Remove from heat. Stir in bacon.

5. Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.Slice into 7 equal rows to create 49 squares. It’s a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.

Alrighty... Here is the recipe I am going to make I think.

Peanut Butter Bacon blondies

1 cup of butter, melted
2 cups of brown sugar
2 eggs
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour
6 sliced of bacon, fried and crumbled


Preheat oven to 350.
In a large bowl, whisk together sugar and melted butter until smooth. Add in eggs and vanilla.
Combine dry ingredients together, and whisk into the batter. Fold in bacon.
Spread evenly in an 9 x 13 pan. Bake for 30-35 minutes, or until done.



Peanut Butter Frosting


1 stick butter, softened
3/4 cup creamy peanut butter
2-3 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk
6 slices bacon, fried and crumbled


Cream butter and peanut butter. Add sugar gradually. Add vanilla. Add milk 1 tablespoon at a time until desired consistency is reached. More liquid may be needed depending on how thick or creamy you want the frosting.
Frost blondies, then top with crumbled bacon.