I’m making Toll House cookies the other day (the absolute best chocolate chip cookie recipe – bar NONE – I will not even hear your comments to the contrary) when a light pops over my head…

There is bacon that I cooked in the fridge, I write a bacon blog and since day one I have consistently run into stories/recipes for chocolate chip bacon cookies.

Hmmmmm.  How could this NOT be a good idea?

So with one trays worth of dough left, it was time to add the bacon!

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We’ve got a new entry into the ChocoBacon universe…this coming from Christopher Michael Chocolatier in Newport Beach, CA.

(c) Christopher Michael Chocolatier

It’s the Sizzling Bacon Bar!  What makes this Sizzlin’?  How about POP ROCKS?!? (or as they call it, “popping candy”)

Yes, it’s chocolate and bacon but also sea salt and popping candy.

WOW!

Yes, my head started spinnin’ and mouth slobberin’.  A strange mix but color me intrigued. 

An order has been placed (not cheap – $7.00 a pop) so expect a review soon!

In the meantime, check out all the chocolate over on their site!

Okay – so this isn’t a traditional “Better With Bacon” post where I give you the full recipe for one tasty lookin’ bacon dish.  No, today I found two interesting posts that I thought I would share. 

First – The Bacon Cake:

It’s a cake that looks like a slice of bacon that has candied bacon in it!  Very Nice!  You need to pop over to notsohumblepie to find out how they made this wonderful cake.

Next is the Bacon Wrapped Tots…this via rabidscottsman’s photostream on Flickr:

I can not believe that I never thought about this.  This is literally better than Reese’s…the ultimate two great tastes that taste great together!

• You need bacon and tots.
• Wrap the tots with bacon.
• Cook at 400 until crispy.

KA-POW! Life is good.

Holy moley…(smack, smack, smack)…behold Alice’s Bacon Salted Caramel Pecan Bars.

Drawing inspiration from last week’s find – the “Sir Francis Bacon Peanut Brittle” – here is another sweet and savory treat that you can make right in your own little kitchen.  It’s a very involved recipe but I couldn’t help but share…I mean look at the photo!!!

Ironically (or not) this sweet and savory treat comes via savorysweetlife.com.  You can find the recipe along with step-by-step photos and “glutton free” instructions over on their website.

Enjoy!

I think I found this year’s holiday gift for everyone…

Sir Francis Bacon Peanut Brittle…Brilliant!

Artisan smoked bacon, peanuts and lots of carmalized sugar.  How could this be wrong?  And if it is (all together) then I don’t want to be right.

COMING SOON - chocolate covered.

So I don’t know if I should wait for the choco-bacon brittle or commit now?!?

Decisions, decisions.

Interested in picking some up?  They offer a 3 oz. / 3 box pack or a standard 8 oz. box. and you can order direct from their site.

Happy eatin’!

Apples and pig ALWAYS go together!!  So in that spirit, today we feature a nice twist to that seasonal staple the caramel apple.

Sadly, there was no photo of this wonderful treat, so you’ll have to suffer with this incredibly poor artist rendition…

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Oh my gawd…..

I have never heard or seen such a thing and I truly believe I am a better person for now knowing this exists.

This recipe was submitted to “Red Eye“, the Chicago Alt Paper, for a contest called the Virtual Kitchen Stadium where readers submit recipes for “Top Chef” winner, Stephanie Izard to judge.  After three weeks, a finalist is selected and will cook their dish with Stephanie at one of her Wandering Goat dinners.

Just read below and see if you don’t have the same reaction I did, along with your mouth watering profusely!

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So it got cold quick here in Michigan.  It literally seems like God turned off Michigan’s heater the minute Fall officially began.  With a little nip in the air and the leaves beginning to change, my food cravings turn to apples…cider, donuts, golden delicious…yummy!

What’s a great way to enjoy the seasonal flavors of Michigan’s fall then with a little bacon?!?  Here’s a great recipe that does just that (albiet it is a little more complex than the ones I usually feature on this site).

Apple & Candied Bacon Upside Down Cake

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Yesterday’s “Better with Bacon” featured recipe, the Maple French Toast & Bacon Cupcake, came from the “Food Network Magazine” and provided yet another take on what is becoming a trend in the dessert world - sweet & savory desserts featuring bacon!

When I was a kid, I used to love to bake: Nestle Tollhouse Cookies, Skywalker Crunchies (I know…nerd), cakes, brownies, etc.  I need to say upfront that it has been quite some time since I actually baked anything but this looked so good that I had to try. 

What I didn’t expect was the amount of time it took to make these.  The recipe said 40 minutes, but turns out that was just the baking time.  I started this project at 9:15 pm and didn’t finish until 11:30 pm.  Granted, my lack of current experience may have hindered me, but making stuff from scratch like this takes a while (that did also include clean up as the cupcakes were in the oven).

So when I start to make anything, I like to have all the ingredients pulled: [Read more →]

Yes, that is a mouthful…in more ways than one!

This is a great recipe, although a little time consuming.  How do I know?  Cause I MADE THEM!!!!  Damn straight,  I got my bake on!

I’ll have a “Test Kitchen” post coming tomorrow, but today the recipe: [Read more →]