In my quest to find the best ways to use our year’s supply of bacon, I stumbled onto this recipe in Oprah’s magazine that sounds devine.
Gayle King says: “”Best thing I ate while judging the Vendy Awards—a cook-off among New York’s incredible street food vendors—this fall: the Cupcake Crew’s maple bacon cupcake. I knew I liked maple and that I also like bacon, but who knew how much I’d like them together?”— Gayle King
You can find out more about the Cupcake Crew and where they’ll be serving cupcakes (in the Big Apple only) on their website or Facebook page.
Photo by: Molly Rundberg
And here’s a link to the recipe on Oprah.com.
Have you ever had a cupcake like this? If so, what did you think? I’ll let you know our vote when we have a chance to try it out.
Oh, and did I tell you that my husband took Chocolate Dipped Bacon to a work potluck the other day? It was a big hit! Sadly, I forgot to get a picture of it. I know, can you believe it! I forgot!
It was super simple.
A pound of (Oscar Mayer, of course) Super Thick Cut Bacon, cut into thirds – cook until starting to crisp, but not overdone. It will cook more after you take it out of the pan.
A container of dipping chocolate (this is what I had on hand).
Melt chocolate according to package directions.
Once the bacon is crisp and cooled and the chocolate is melted and still warm, dip as much of the bacon as you want in the chocolate. We left about half of each piece of bacon exposed so the chocolate flavor didn’t overwhelm the bacon. Set it on wax paper to cool, then arrange on a plate to serve. Of course you could add sprinkles or nuts or whatever, but I prefer the pure chocolate and bacon flavors.
This photo from the Taste of Aloha website looks most like what we made.
Hey and next time you see a great bacon recipe, don’t forget to pass it along.
Unexpected Wonder 