Angel of Death Brown Sugar Bacon Bites

In honor of tonight's premier of The Walking Dead, I chose to try a heavenly treat from The Snacking Dead combining the peppery pop of cayenne with the warm palate embrace of cinnamon served up on a little slice of bacon bliss.  Enjoy.

Angel of Death Brown Sugar Bacon Bites
variation on original recipe because I need new reading glasses

8 slices of bacon, each cut into 3-inch pieces
   I used a full pack, 12 slices, and cut them into thirds
1/4 cup light brown sugar
1/4 tsp. ground cayenne pepper
   I used 3/4 tsp. because of the reason italicized above
1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. Line a baking sheet with foil and add the bacon pieces in a single layer.

Line another baking sheet with paper towels and place a cooling rack on top.  Spray the cooling rack with nonstick spray and set aside.

In a small bowl, stir together brown sugar, cayenne and cinnamon. Sprinkle the brown sugar mixture evenly over the bacon pieces.

Bake until the bacon is well browned, crisp and bubbling, 16-18 minutes.

Remove the baking sheet from oven.  Transfer the bacon pieces to the cooling rack and set aside to cool completely and firm up before serving.

ah, that would be Dad not waiting until they are cooled

Deadly delightful.

Did I mention you need to get this cookbook?

Cheesy Egg Bake

 

Last weekend went to my Annual Girls Night Out Birthday Brunch.  Everyone makes a fabulous contribution and this year my friend Carol made a yummy Amish style breakfast casserole. We never did figured out what the Amish part was, perhaps it was meant to be baked by candlelight.  We each got a copy of the recipe and I decided to bring it to you...only with a few changes because I can't leave a recipe alone without adjusting to my taste.  So here is my version of it...

Cheesy Egg Bake

1/2 lb. turkey bacon, diced
1/2 medium onion, minced
1 tsp. minced garlic
4 eggs, beaten
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
1-1/2 cups frozen shredded hash browns, thawed
1 cup cheddar cheese, shredded
3/4 cup shredded Mexican cheese blend
3/4 cup cottage cheese, small curd

In a skillet, cook the turkey bacon and onion together until the bacon is crispy.

Turn the heat off and add the minced garlic.  Set aside.

In a large bowl, mix eggs, salt, pepper, hash browns, and all the cheeses.

Mix in the bacon and onions, then pour the mixture it a baking dish.

Bake at 350 degrees for 35-40 minutes or until its browned on the top.

Let the dish sit for a few minutes before cutting and serving up (for 4-6 peeps).

Whiskey Maple Bacon Mini Cupcakes

As promised, some yummy little treats, perfect for any holiday party...or just noshing in front of the fire.

Whiskey Maple Bacon Mini Cupcakes
Petite Treats, p. 53-54.

FOR THE CUPCAKES
4 strips bacon
1/2 tsp apple cider vinegar
1/2 cup soy milk
1-1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
1/2 cup pure maple syrup
2 tbsp brown sugar
1/2 tsp vanilla

FOR THE FROSTING
1/4 cup (1/2 stick) unsalted butter
1/4 cup shortening
2 cups powdered sugar, sifted
1/4 cup soy milk
1 tbsp whiskey
2 tsp pure maple syrup
bacon bits (cooked during cupcake making)

MAKE THE CUPCAKES

1. Preheat oven to 350 degrees F and line 24 mini muffin wells with paper liners.

2. Cook the bacon in a frying pan until crispy curls form, making sure not to burn it.  Save 1/3 cup of the drippings.  Cook and drain the bacon on paper towel.  Crumble and reserve it for topping the cupcakes.  My bacon strips didn't produce 1/3 cup drippings so I supplemented with vegetable oil to get the full 1/3 cup.

3. Combine the apple cider vinegar with the soy milk in a small bowl and set aside.  Do not be surprised, the mixture will curdle a bit.

4. Sift together the flour, baking powder, baking soda, salt and nutmeg in a large bowl.

5. In a stand mixer fitted with the paddle attachment, combine the soy milk mixture, maple syrup, bacon drippings, brown sugar, and vanilla on medium speed.

6. Reduce the speed to medium-low and, with the mixer running, gradually add the flour mixture and mix until no lumps remain.

7. Using a mini ice cream scoop (or two small spoons for the scoop-and-scrape method), scoop the batter into the liners, filling each to just below the brin.

Bake until the tops area light golden brown, 18 to 20 minutes.

8. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.

MAKE THE FROSTING

1. In a stand mixture fitted with the paddle attachment, beat together the butter and shortening on medium speed until fluffy.  If your butter is not at room temperature yet, cut it into small cubes and then blend with the shortening, will make them cream together better.

2. Add the powdered sugar and whip on medium speed for 3 minutes.  Add the soy milk, whiskey, and maple syrup and whip until creamy, 5 to 7 minutes, adding more soy milk if needed.

3. Using a pastry bag or cupcake froster, frost the cooled cupcakes.  Top with the bacon bits.

4. Store at room temperature in an airtight container for up to 2 days.

NOTES

If you don't have pure maple syrup, you can substitute whatever maple syrup you have on hand without losing flavor.

You could probably substitute the bacon with turkey bacon or fake-on as long as you use veggie oil in lieu of the drippings.

If you want to tee-total the recipe, just leave out the whiskey.  In lieu, add another 1 tsp of vanilla and 2 tsp of water.