0 BACON...CARAMEL...FUDGE...help me...!?

okay...let me just state for the fact...
YOU GOTTA TRY THIS !!!

lately, i'll admit, i've become a bit preoccupied with bacon. can't seem to get enough of it. i keep putting it in stuff or think about what i can add it to. i'd probably consider wearing eau de bacon if Kiehl's would come out with a new scent. stange, but i don't think my friends and taste testers are feeli' my obsession.

i think this idea started when i heard there was chocolate dipped bacon at the orange county fair. i was dying to go fight the traffic and parking JUST to try the darn bacon, but, alas, i couldn't get anyone to go with me so i thought i'd try my hand at it. of course, i had to one up the idea...so i came up with this...

i love that it accidently turned out looking like bacon

CARAMEL DIPPED BACON FUDGE

there's no real need for a recipe here. i mean, what you see is what you get. but i do have a few suggestions.

1st...start with good thick bacon. i like to trim some of the big chunks of fat off. (you know, like the ends sometimes have about an inch of plain fat). don't get me wrong, there's nothing wrong with bacon fat, but for this i like the meaty crispy parts.
2nd...it's important to get your bacon good and crispy. i prefer the microwave method. it takes a while, but if tended to, it will come out nice and pretty with all the grease soaked up in the paper towels.
next, choose your favorite caramel recipe. i'm definitly a novice at this candy making so i have no pointers for this step. dip your bacon and let it cool and set on a silpat or buttered wax paper or what ever you recipe calls for.

now for the FUDGE...i have a new (new to me, but old school) quick recipe for chocolate fudge and i got it from the Eagle Brand recipe site for their fool proof chocolate fudge. i know there's all kinds of better fudge rcipes out there also known as fool proof (marshmallow cream is a good one), BUT THIS ONE IS NO FAIL !!! EASY and QUICK.
it kinda comes out like putty, so don't be alarmed AND don't try to continue melting it to liquid...it ain't gonna happen...just make sure everything is incorperated. now would be a good time to add some HEAT...i forgot to add the red pepper flakes i wanted. a bit bummed about that but YOU try it. anyway...i lined my dish with foil instead of wax paper...i just find it easier to work with.
spread 1/2 the fudge in your dish. layer your caramel bacon down in pieces or chunks (whatever you have left....if you haven't eaten it all). press it down lightly so you think there will be no air between. then spead remainder of fudge. again making sure there's no air trapped. smooth out the top or make it however you want it to look, cuz, trust me...it ain't gonna move...no budge fudge...
okay...let's wrap this up...i don't know if my pieced together instructions help, but like i said...just try with this combo you'll love it.... however you put it together will be fabulous...

0 BAKEWELL TART

ahhh..finally, i think i got this one right...

the imfamous BAKEWELL TART

2nd try, but the first was so disapointing that i thought the English might have failed on this one...because, of course it just couldn't have been MY fault...right?

i definitely owe this one to Natilie @ Natilie's Killer Cuisine

for some reason her recipe, discription and photos caught my eye and made me want to try again. i also saw a ton of beautiful examples at tastespotting.com for the daring baker's challenge. that reminds me...i still have to try to get into the daring bakers and sign up.

this little english nibble was so good i can't wait for the opportunity to try another combo of flavors. so many ideas from the challenge.

i do love this combo with the apricot jam. i used Bonn Maman. i think the key is to use really good jam, one that you really like AND my secret weapon was GOOD almond flour. the first time i used almond meal from Trader Joe's (absolutely NOTHING wrong with this, but just not for this recipe)...love Trader Joe's...anyway, i found some beautiful blanched almond flour/meal at a Persian store in Irvine. nice and white and finely ground. i have yet to try to grind it myself. i'm afraid i'll end up with almond butter.

i wont get into the recipe or discription, because it was explained all too well in all the challenge blogs. i DO suggest trying a bakewell tart of your choice. once you try FRANGIPANE ANYTHING i know you'll become obsessed with it and start searching out other recipes involving this yummy almondy rich goodness.

0 QUINTUPLE CHOCOLATE CAKE

ok, ok, ok...i'll be the first to admit that the base of this cake is from a BOX!!! but, it not really about this cake it's more about this easy peezy chocolate glaze using condensed milk, chocolate chips and a bit o'vanilla.

hmmff...now that i've got that off my chest we can discuss...
i say,"don't be afraid to think INSIDE the box". i wanted to make a chocolate cake for my friend Edie's B-day. she loves chocolate so i googled double choc cake...then i thought why not triple?...quadruple?...well, i'll just make it quintuple then!

the whole cake is sooo easy, but it looks sooo impressive and it's pretty much a no-fail kinda deal.
the cake is a fudge cake mix with added chocolate pudding mix and sour cream. then some mini chips folded in. so there's 3 outta 5. by the way...i found the recipe here at cooks.com then i stumbled on this easy chocolate glaze at allrecipes.com and i think it's a winner. i'm sure there are quite a few more involved and more decadent glazes out there, BUT this one really takes no time, few $'s and little thought AND it's pretty tasty

had to show the slice pic...you can almost count the 5 chococlates. chocolate cake, chocolate pudding, chocolate chips, chocolate glaze AND chocolate shavings...mmmmm

it's all about this glaze...SOOO EASY !!!!

many thanks to ALLRECIPES.com

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

DIRECTIONS
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

0 MAPLE PECAN SHORTBREAD BARS

well, once again this shortbread recipe has not failed me. it's pretty much my go-to for some quick standard shortbread base.

i just love the tight sharp corners and edges these cookies keep after baking. i think it has to do with the dough using the powdered sugar, and the dough should be chilled and kept cold right untill the oven. i even stick the whole sheet in the fridge for a few min, then put it straight into the oven. OH, and one more thing i did for this batch was upped the temp by 10-20 degrees for the first 4-5 mins then lowered back norm...i don't know if that helped, but the combo of everything kept a nice edge on the cookie.

i adapted this recipe from Smitten Kitchen's espresso chocolate chip cookies, who adapted it from Dorie G. if you haven't already, you should check out Smitten Kitchen's index...so many gooood things!

Makes 32 cookies

2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.

Beat in the vanilla (or another flavor).

Then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

Fold in what ever you want to add to the mix at this point.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares (you can, obviously cut into any shape. i used a cookie cutter a few times and had to RE-ROLL and they came out just fine).

Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color (check the bottom of on...take a peek).

Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

oops...sorry ... i forgot to say i used 1/2 tsp maple extract and 1/4 vanilla

also i used about 1/2-3/4 c. toasted pecans

0 Cherry Tart with Almond Streusel

The premise behind the monthly event You Want Pies With That is to make a pie based on a given theme. Then everyone who made a pie can vote for their favorite pie and the baker with the most votes gets to host and choose the theme. This month's host Jacque chose the theme "Nuts About Pie".



The last of the season's sweet cherries are still available in the markets so I wanted to make a tart with them before they're all gone. I knew I could incorporate nuts into the tart crust, but I wanted my pie to be nuttier. Then I found inspiration in a past issue of Bon Appétit - a streusel made with almonds, crystallized ginger and orange zest. I knew it would go perfectly with the cherries. I used meyer lemon zest instead of orange zest and I think it was a good decision. But I am always looking for ways to use up my endless supply of meyer lemons so it was not only a good decision but an easy one.

The crumbly streusel clung to the sweet cherry filling providing each mouthful with the toasted nuttiness of almond, the subtle spice and mild heat of ginger and the floral fragrance of meyer lemon. Even though the almond crust, cherry filling and streusel are magical together, I wanted to scrape off the streusel from the top of the tart and eat it all. Yes, the streusel topping was that good. It would've been a crime not to share something so delicious so I had to show restraint. But believe me when I say I'll be using that streusel to top anything that I can.



Sweet Cherry Tart with Almond Streusel
(makes one 9 1/2 x 1-inch tart)

Almond crust:
2 ounces ground blanched almonds
3 tablespoons granulated sugar
4 ounces (8 tablespoons) unsalted butter, cold, cut into 1-inch cubes
5 ounces (1 cup) all purpose flour
1/8 teaspoon salt
1 large egg yolk
2 tablespoons heavy cream

Streusel topping:
2/3 cup all purpose flour
1/3 cup granulated sugar
2 tablespoons finely chopped crystallized ginger
1 teaspoon finely grated orange or meyer lemon zest
1/8 teaspoon salt
4 tablespoons (2 ounces) unsalted butter, chilled and cut into 1/4-inch cubes
1 teaspoon almond milk (or cream or milk)
2/3 cup sliced almonds

Cherry filling:
24 ounces sweet cherries, pitted (I used Bing)
1/4 cup granulated sugar
2 teaspoons freshly squeezed lemon juice
3 tablespoons cornstarch

Make the dough for the crust:

In a food processor, add the ground almonds and sugar and pulse to combine. Add the butter cubes and pulse about 15 times or until no loose bits of almonds/sugar remain. Add the flour, zest and salt and pulse about 15 times or until the butter is about the size of small peas.

In a small bowl, whisk the egg yolk and the cream. Add it to the mixture in the food processor bowl and pulse until the ingredients are just barely incorporated, about 8 times.

Dump the mixture into a plastic Ziploc bag and flatten the dough. Chill dough in refrigerator for 30 minutes or until firm enough to roll out.

Roll the dough to an 11-inch dough circle and line a 9 x 1-inch tart pan with a removable bottom. Trim the dough so that it's even with the edge of the pan. Patch any holes or tears with the excess dough. Chill the tart shell in the refrigerator for at least 30 minutes before baking. [Note: If you find the dough too sticky to roll out, you can press the dough into the tart pan with your fingers. Try to get an even thickness. You probably won’t use up all the dough. Excess dough can be baked like a sugar cookie.]

Make the streusel topping:

Blend flour, sugar, crystallized ginger, zest, and salt in a food processor. Add butter; using on/off turns, blend until coarse crumbs form. Blend in milk (mixture will resemble moist coarse crumbs). Transfer mixture to medium bowl. Stir in almonds. Set aside. [Note: Streusel can be made one day ahead. Cover and chill in refrigerator until needed.]

Make the cherry filling and bake the tart:

Position rack in center of oven and preheat to 400F.

Gently toss cherries, sugar, and lemon juice in large bowl. Let stand 10 minutes. Add cornstarch to cherry mixture and toss gently to coat. Place chilled crust on a rimmed baking sheet to catch any possible spills from the tart. Transfer cherry mixture to chilled crust. Bake at 400F for 30 minutes.

Remove tart from oven and reduce oven temperature to 375F. Sprinkle streusel topping evenly over cherry filling. Return tart to oven and bake until crust is golden brown and cherry juices are bubbling thickly, about 30-40 minutes. Transfer to a rack and cool completely before serving.

0 MINI CHERRY CRUMBLE PIES

these lil'pies are way too good. if you love crumbles and crisps, you'll love these. i don't know about you, but i'm the one that likes to eat most of the topping off leaving the rest of the guests with some crumbs and alot of sugary fruit. so shoot me! well, these are basically all crumble topping with a little fruit...YUM!

so i'm the first to admit i can get a little obsessed with something and just not let it go untill i've either run the idea into the ground OR found the perfect solution. stating this because i got a bit osessed with crumbles and crisps. we've been so lucky with all this beautiful fruit this summer and i couldn't help myself. well, on my search for the perfect recipe i came across this one. larissa called them mini cherry pies, but i gotta say, to me it's the perfect crumbly crisp combo. larissa's recipe is found here . many thanks to larissa for solving and ending my obsession...for now.

my only alteration was the filling. i had a few bing cherries and a handful of ranier cherries AND i happen to have a good ol' can of retro cherry pie filling in the pantry. so i improvised and used a bit of all three. i think the little spoonfull of pie filling really added a good "goo facter". actually kind of a good glue facter. they just might have been a bit too crumbly without it. who knows? you gould probably use a small spoonful of any flavor jam as well.

whatever you decide to put inside, these are fun and easy to make and would be great for a brunch party...hmmmm maybe dressed up with a bit of vanilla bean ice cream?...

0 BACON BLACK SALT CARMELS

that's right!...bacon, salt AND sugar !!!!!

1st and formost i must thank notwithoutsalt.com for this killer recipe

my only addition was the black salt idea. it works...and it looks cool. next time, and there WILL be a next time, i think i might add a bit of heat, like some cayenne or some red pepper flakes might be even more visually enticing. i passed these out to some friends and i must say, they had a hard time wrapping thier head around the idea of bacon in a candy, but after they wrapped thier lips around one, eyes lit up with surprize.

as for making these gems, well, that's another story...i am definitely a newbee to the candy making world. i proved that to myself when i tried making the bacon prailines i found on tastspotting.(i'll try to find the website, but you can do a search on tastepotting.com , sorry...they look killer to). anyway, i totally flubbed that one up. i wont blame it on the cheap thermometer i hurried to the market for in my excitment, but i'd like to. what a waste of good crispy bacon and toasted pecans...i was soooo bummed. then i found this yummy recipe , and once again, couldn't help myself. oh, and yes...i used the same lame thermometer!!!...hence the reason they didn't quite get to the correct caramel consistancy i would have liked...instead they were pretty soft. some people prefere thier carmels this way. kinda reminded me of the scotch kisses they have at SEE's candy...still yummy, but not chewy.

anyway...to make a long story short, if this is a story at all, ...i will be testing these puppies again soon as i hope you do as well. they are a definte treat, let alone a great conversation piece...