Whiskey Bacon Jam

This recipe looks absolutely un-believable.   I’m going to make this as a gift for a few of my co-workers (that I actually like), and I’m going to split it into ‘little to no spice’ and ‘super-spicy’ for giving to different people.  I’ll update this once I have reviews for how the spiciness affects the overall flavor.

  • 500 g streaky bacon, chopped into small dice (just over 1 lb, or 17.6 oz)
  • 4 cloves garlic, finely chopped
  • 1 red onion, finely diced
  • 50 g brown sugar (1.76 oz)
  • 50 ml maple syrup (1.69 oz)
  • 50 ml cider vinegar (1.69 oz)
  • 150 ml freshly-brewed coffee, not instant (5.07 oz)
  • 100 ml whiskey of choice (3.38 oz)
  • 1 Tbs red wine vinegar
  • 2 fresh red chilies, finely chopped – adjust to taste

Sauté the bacon over medium heat until beginning to crisp.

Remove bacon from pan and pour off most of the fat; leave enough to fry the onion.

Sauté the onion in the bacon fat about 5 minutes (until soft but not colored).  Add garlic and sauté for another minute.

Transfer bacon and onion/garlic to a large pot with sugar, maple syrup, cider vinegar, coffee, whiskey, and chilis.

Simmer gently for 1 hour, adding a little water if necessary towards the end.  

Add red wine vinegar and simmer another 5 minutes.

If you chopped everything very small, it can be served as-is; if it’s too coarse, pulse it briefly in a food processor, but don’t get rid of all the texture!

Optionally, can in small mason jars to use as gifts!

Source: http://eatlikeagirl.com/2011/12/22/recipe-whiskey-bacon-jam/

Rich Chocolate Cake

Another cake recipe that I want to try… there’s a lot of places here where I think I could shortcut, but I’m going to try it their way and then try it “my” (quicker and lazier) way and see if there’s really a noticeable difference.

  • 1 c. freshly brewed hot coffee
  • 1/2 c. Dutch-processed cocoa powder
  • 3/4 c. packed light brown sugar
  • 1/2 c. plain whole-milk yogurt
  • 2 tsp vanilla
  • 8 Tbs (1 stick) unsalted butter, room temperature
  • 1 & 1/4 c. granulated sugar
  • 1 & 1/4 c. flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1.5 tsp kosher salt (optional)
  • 1/2 c. dulce de leche (optional)

Preheat oven to 350 F.

Prepare 10-inch round cake pan by greasing with cooking spray and lining the bottom with parchment paper.

In medium bowl, combine hot coffee and cocoa powder until fully dissolved.  Incorporate brown sugar, then add yogurt and vanilla.  Stir until completely homogenized.

In electric mixer with paddle attachment, cream together the butter and granulated sugar until light yellow and fluffy, about 3 minutes.  Add eggs and mix well, about 2 minutes.

In medium bowl, whisk together flour, baking soda, and salt.  With mixer on low speed, add 1/3 flour mixture and 1/2 coffee mixture.  Scrape down bowl of mixer, mix until homogenized.  Add another 1/3 flour mixture and remaining coffee mixture, mix, scrape down, remix.  Remove bowl from electric stand and fold in remaining flour mixture with rubber spatula.  Stir until all ingredients are thoroughly incorporated.

Pour batter into prepared cake pan, then bake 25 minutes.  Rotate pan; bake another 20 minutes, or until cake passes toothpick test.

Remove pan from oven and allow to cool for 20 minutes.  Turn cake out onto clean plate, remove parchment, and turn cake back over onto a wire cooling rack.  Allow cake to cool completely.

If desired, melt dulce de leche in microwave until just barely liquid, and drizzle on cake.  Sprinkle with kosher salt.

Note:  There is supposed to be hazelnut brittle on here too, but the recipe already looks quite rich, and I refuse to put anything on this site that lists pure corn syrup as an ingredient, so I’m omitting that whole section of the recipe.  If you think that what this cake really needs is more butter, corn syrup, sugar, and hazelnuts, then check out the source:

Source: http://www.huffingtonpost.com/2012/02/29/rich-chocolate-cake-with-_n_1310887.html

Cappuccino Crinkles

My dad gave me a Better Homes and Gardens cookbook when I was in high school, and I kept a few of the recipes.  This is, hands-down, my favorite thing from that book!

  • 1/3 c. butter
  • 1 c. packed brown sugar
  • 2/3 c. unsweetened cocoa powder
  • 1 Tbs INSTANT coffee granules
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 egg whites
  • 1/3 c. low-fat vanilla yogurt
  • 1.5 c. all-purpose flour
  • 1/4 c. granulated sugar

Preheat over to 350 F.

In bowl of stand mixer, beat the butter until softened.  Add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined.

Beat in egg whites and yogurt until smooth.

Beat in flour last.

Place granulated sugar in small bowl. Drop dough by teaspoon into sugar and roll into balls.

Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes until edges are firm.  (Do not overbake! Top may seem soft, but they harden as they cool, so check the edges, not the top.)

Makes about 40.