Sorry, one whiff of the cupcake and I set it down. If I wanted pancakes and bacon, I’d go to a breakfast joint and order it! (I know, I’d be a terrible critic. I’m all for trying new things—when those new things don’t taste like tried & true classics.) Sorry! —Jennifer Medema That cupcake was extremely flavorful. One taste of the buttercream, and I thought I was actually drinking syrup. I thought it complimented the bacon bits nicely, but I am not sure if I would be able to eat a whole cupcake. It was a little too rich. —Amy Simms
Thinking of more recent foods, on Thanksgiving my stuffing recipe uses bacon to great results. Bacon for breakfast at any time is fantastic. The pig really does rule, and most particularly the smoked and cured parts. I made a pork loin roast the other night with bacon strips over top. I made red cabbage with apples and bacon Muffins for breakfast with maple syrup and bacon mixed in were out of this world. Rhapsodizing over the taste and smell of bacon is a widespread phenomenon and it starts close to home.
Our last savory stop was Pizza Moto (come on, there's no way I wasn't getting in at least one Italian stop!). And let me tell you, this pizza was awesome! For me, there is nothing better than pizza Napolitana (that's Neapolitan style thin crust to all of you non-Italians). We had the Margherita and were thoroughly impressed. Being Italian myself, and having lived in Italy for many years, I am quite the pizza snob, and really did not expect to be wowed. The crust was perfectly cooked in their mobile wood-fired oven, it was thin and had the unmistakable chargrilled taste which no ordinary oven can achieve.
I combined three different recipes for my final cake. The first recipe was for Double Chocolate Bundt Cake from Food and Wine Magazine I left off the glaze and used dark chocolate instead of semi-sweet. For the glaze I followed a recipe for Vanilla Bean Bourbon Glaze. Instead of using a vanilla bean I used vanilla extract. Additionally I increased the amount of bourbon to two tablespoons. For the bacon topping I baked my bacon in the oven following a recipe from the Food Network Then I dipped the chopped bacon in a small amount of dark chocolate.
To make the maple icing sugar, all you do is pulse the maple sugar a few times in a coffee grinder (which I use for spices) or in a food processor, and you end up with powdered maple sugar. Since it’s so intense on its own, I add a little bit of regular powdered sugar to balance it out when I make the frosting. Recently I was craving cinnamon rolls and wanted to make a “new” version.