These aren’t exactly raspberry jelly doughnuts, but rather my play on one, with bacon, of course! They are more similar to a bacon-wrapped date, but those aren’t so fun sounding. Here’s how you can easily make them at home:
Preheat your oven to 350 degrees F. Line your pan with tin foil and place your cooling rack on top.
To make the filling pulse in the blender for about 20-30 seconds:
- 1/2 cup Medjool dates
- 1/2 cup salted roasted almonds
- 1/4 cup fresh raspberries
- 1 TBS raspberry liqueur
- pinch of cayenne pepper
- About 10-12 pieces of your favorite bacon
Place 1 TBS of the filling at the bottom of your bacon pieces and roll them up. Bake for about 30-40 minutes depending on how you like your bacon. I prefer mine on the crunchy side. Allow your bacon to cool completely before finishing with powdered sugar. They are best eaten as soon as you finish decorating them and are perfect for any party hor d’oeuvre, dessert or any time snack!
BACON SALT! “I wrote a song about it. Like to hear it? Here it goes…”
It’s so easy that even a bacon-loving monkey can do it! Here’s how to make it:
Bake 1lb of bacon until extra crispy at 350 degrees F. Pat dry and cool. Blend into tiny bits in your food processor or blender. Add to 1 cup of sea salt with 1tsp fresh ground black pepper and 1tsp of cayenne pepper, or more if you’re feeling extra spicy. Keep airtight in the fridge. Use on whatever you fancy, like your morning eggs, avocado, steak, chicken, salad dressings, etc!
This is most certainly a sexy bacon recipe at its finest. This sinful tart starts with a Nutter Butter cookie shortbread crust and is then filled with a smooth and creamy peanut butter center, crunchy smoked bacon bits and topped with a dark chocolate ganache.
One of my favorite store bought cookies, besides Oreos, are Nutter Butters – hands down. I mean, who doesn’t love those crunchy, peanut buttery things? I also love making and devouring freshly baked shortbread. So, it was only natural that I created this tart with a Nutter Butter shortbread crust. The center is much like a peanut butter budino, or pudding. I even think chopping up some fresh or caramelized bananas would go quite nicely, as well.
There are four easy steps to making this delicious Nutter Butter Chocolate Peanut Butter Bacon Tart.
First, the crust…
I used a 9.5″ tart pan.
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 cup crushed Nutter Butter cookies in a food processor
Preheat your oven to 325 degrees.
In a large bowl, combine the flour, sugar, salt and Nutter Butters. Add the butter and with your hands work the butter into the flour mixture until there are no chunks of butter left and the dough starts to hold together.
Now you are ready to line your tart pan with the dough. Chill the dough in the refrigerator for 20 mins.
Bake for 25 mins, just until the dough loses its sheen, but do not brown it. You will want to line it first with wax or parchment paper and fill with pie weights or beans or rice so that the dough does not start to puff up and rise. Allow to cool.
You are going to chop 12 slices of bacon into 1/4″ strips. I first cut the bacon lengthwise and then into tiny squares. Pan fry them until crispy and then set them on paper towels to strain and cool. You should have about 1 cup of bacon bits.
Once your tart shell is cool and your bacon, add the bacon to the bottom.
Now for the peanut butter center…
- 1-1/2 cups whole milk
- 1/4 tsp salt
- 3 large egg yolks
- 1/3 cup brown sugar
- 4 tsp all-purpose flour
- 1/2 cup creamy peanut butter, I like natural peanut butter – not Jif or Skippy
- 1/2 tsp vanilla extract
- 1/2 cup milk chocolate
In a medium saucepan bring the milk and salt to a simmer over medium heat, stirring occasionally. Whisk the egg yolks in a small bowl with the brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil. Continue to cook, whisking constantly, for 1 min. Remove the pan from the heat and add the peanut butter, milk chocolate and vanilla and whisk until well blended.
Pour the hot peanut butter mixture into the crust and spread evenly. You’ll want to cover the tart with plastic wrap so that a skin does not form on the surface. Chill the tart overnight.
And finally the chocolate ganache…
Once your tart is fully chilled, in a small bowl you’ll want to melt 1/2 cup of dark chocolate either in a double boiler or in the microwave. Once melted whisk in 1/4 cup of unsalted butter and 1 TBS corn syrup. With and offset spatula spread your ganache evenly over the tart and chill again for at least 30 minutes for it to set before serving.
I like to garnish a piece with a Nutter Butter cookie right on top!
Have fun with this bacon recipe and let me know how yours turns out.
Peace, love and bacon!
Tara – The Bacon Vixen
Bacon jam is both sweet and savory and gooey and sticky and there’s lots of fun ways to use this stuff. You can spread it, slather it or slap it on an type of fresh baguette for a quick appetizer, use it as a topping for a burger or even as a base for a pizza with caramelized onions and Gruyere cheese.
How did you spread your bacon jam?
For this bacon jam recipe I used a slow-cooker, but you can certainly do this on the stove on the lowest heat you can manage.
Here’s what you’ll need…
- 1 1/2 pounds sliced bacon of your choice, cut into 1-inch pieces
- 1 large sweet onion, diced
- 1 small jalapeno, or pepper of your choice, diced
- 3 garlic cloves, peeled
- 1/2 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee, any type
- 1/2 cup bourbon
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
*If you don’t want it spicy, omit the peppers
Cook your bacon in a large skillet over medium-high heat until just brown. Remove from pan and drain on paper towels. Discard bacon grease, but keep about 1 TBS. Saute onions, garlic and jalapeno in bacon grease until the onions are translucent. Add the vinegar, sugar, maple syrup, bourbon and brewed coffee and bring to a boil as you stir. Add the bacon, cayenne and cinnamon until well combined. Transfer mixture to a slow-cooker and cook on high for 4-6 hours. You are looking for the liquid to almost disappear and the consistency to be sticky. Transfer to a blender or food processor and pulse until coarsely chopped. It will last in the refrigerator, tightly covered, for up to 4 weeks.
Can be used cold, fresh from the fridge or warmed up and spread however your little bacon-loving heart desires.
We love to have a little fun with our bacon candy and in honor of Valentine’s Day we decided to do a little naughty and sexy fun photo shoot to celebrate our newest Specialty Flavor for the month of February. Her name is Aphrodite, after the goddess of beauty, love and sexual pleasure, of course. She is a bacon treat filled with sweet balsamic glazed strawberries and lemon curd with a hint of fresh basil all covered in rich milk chocolate and decorated with a beautiful candied (and edible!) rose petal.
Forget about giving your lover boring roses and chocolate-dipped strawberries this Valentine’s Day, give them something much more sinful and unforgettable…The Sticky Pig!
I tried my hand at avocado ice cream this weekend with the addition of bacon, of course!
OK, some of you might be thinking: avocado and ice cream sounds a bit weird. It’s not. Let me break it down for you. If you know the taste and texture of an avocado then you’d describe it as having a slight nutty flavor, nothing too overpowering, and a creamy and smooth texture, thanks to it’s good fats – the perfect addition to an ice cream, really! The bacon does its job of rounding out the flavors by adding a salty, smokey and crunchiness.
So stop sticking up your nose and give this recipe a try. And if you were sold by the words bacon + avocado + ice cream like me, then you rock!
Makes about 1.5 quarts.
Avocado Bacon Ice Cream Recipe:
- 10 bacon strips, cooked and crumbled
- 4 cups heavy cream
- 1 cup sugar, divided
- 1.5 tsp vanilla extract
- 2 whole eggs
- 1 egg yolk
- 3 ripe avocados, peeled and pitted
- 1/8 cup fresh lime juice
Cook your bacon and crumble it and set aside.
Combine milk, 3/4 cup sugar and vanilla in medium saucepan. Cook and stir over medium-high heat just until milk begins to boil; remove from heat.
Combine remaining 1/4 cup sugar, whole eggs and egg yolk in large bowl. Beat mixture until combined. Continue whisking mixture while very slowly pouring in 1 cup hot milk mixture.
Slowly pour egg mixture into saucepan and cook over medium heat and whisk slowly until it coats the back of a spatula or spoon. Do not boil.
Pour custard mixture through fine-meshed sieve into medium bowl set in ice water.
Combine avocados and lime juice in medium bowl and blend until smooth in a blender. Stir into custard mixture.
Cover and refrigerate until cold then put in your ice cream maker and freeze according to manufacturer’s directions. When your ice cream is just about to be done add the bacon bits.