Categories
Cravings

If Nutella & Bacon Had a Baby, This is What it Would Look Like

nutella-bacon

A Nutella Bacon Baby, is what this “Sweet and Spicy Bacon Coated with Nutella” recipe should really be called. Paula, the woman behind this masterpiece, promises that you’ll love it so much, you’ll “LURVE it.” And there’s no better love than LURVE love.

Categories
Humor

This Bacon Poem is Actually Super Romantic

baconbroquet

Maybe I’m just a sucker for bumbling crushing boys with hearts of gold (here’s looking at you, Peter Parker.) But something about a guy who might not be the smoothest of cats, but who still puts his whole heart into expressing his love, regardless of how silly it might seem – I dunno, something about all that just screams “OMG GET INSIDE ME.”

Take this poem, posted outside a small butcher shop, for instance. Surface non sequiturs aside, it just makes sense. The color of romance is red, right? Roses are red. And you know what else is red? Bacon.

With that in mind, check out the surprisingly thoughtful chalk poem below:

baconpoem

See? Now isn’t that sweet?

H/T + Picthx 9GAG, FastCompany

Categories
Hit-Or-Miss

Join the Darkside: DoubleTree Has Chocolate Chip Martinis Garnished with Cookies

DoubleTree by Hilton sure knows how to lure a customer to the darkside: Upon arrival each hotel guest receives a chocolate chip cookie.  But it doesn’t end there — if you make your way over to the bar, you can order yourself a Chocolate Chip Martini garnished with a cookie. Forget reading consumer reviews when deciding which hotel to stay at. Chocolate Chip Martinis are the new deal breaker.

Fortunately, you don’t have to skip town to try it. Just fill a shaker with 1.5 ounces of vodka, half an ounce of butterscotch liquor and another half ounce of Bailey’s. Shake, shake, shake and strain into a martini glass. Garnish with a cookie. Drink your dessert.

Get the recipe at Mommy Factor

Categories
Recipes

Here’s How to Make Mojito Doughnuts

Boozy desserts are the new bacon, and what better way to celebrate than with doughnuts you can almost get drunk off of?

That’s right, here’s a fun recipe for some beautiful looking Mojito Doughnuts that comes by way of our food blogging friend Katerina. All you’ll need is some select ingredients, about an hour of alone time in the kitchen, and some special people you want to share these with.

Katerina tells us that she initially whipped up these doughnuts as a treat for both her husband and her father. The dessert was made because both the men in her life love mojitos, and they love soccer, and maintain a tradition that if Real Madrid wins, the father makes the mojitos. If Barcelona wins, her husband makes the mojitos. Lucky for us, the day that Katerina made these doughnuts, Real Madrid lost — to heal her husband’s wound, she made him boozy doughnuts.

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Mojito Donuts

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

INGREDIENTS:

  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 tablespoon rum
  • 1 whole egg
  • 3 tablespoons butter, softened
  • For the Glaze:
  • 2 tablespoons whole milk
  • 1 teaspoon fresh lime juice
  • 1 cup powdered sugar
  • 1/8 teaspoon dried mint

INSTRUCTIONS:

  1. Preheat oven to 350.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt; set aside.
  3. In a small saucepan bring together the milk, rum, egg, and butter.
  4. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one to two minutes.
  5. Remove from heat and add the milk mixture into the flour mixture; mix until combined.
  6. Grease a doughnut pan with cooking spray.
  7. Using a large tablespoon, spoon the doughnut mixture into the pan.
  8. Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
  9. Remove and immediately invert the pan onto a cooling rack.
  10. While the doughnuts are cooling, begin to work on the glaze.
  11. Place the milk, lime juice, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
  12. Remove from heat and set the saucepan over a bowl filled with hot water.
  13. Stir in the dried mint.
  14. Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put a baking sheet underneath the rack because some of that glaze will drip off.
Categories
Recipes

Salty Caramel Brownies

It always feels good to unwind after a stressful day/week/month with some good, old-fashioned kitchen therapy. Spending time in the kitchen has become such a zen experience for me. Something about baking in particular is very therapeutic. It even gives you extra time to wind down in the middle of the process. While things are baking you can clean the dishes you used, read a magazine, watch a show, dust the book shelves, have a cocktail… ya know, relax.

This recipe can be found in Baked Explorations (the second book released by Baked Bakery in NYC- still unclear how BFF and I missed it when we went… we really have to get back there). Since I have been too poor/cheap to purchase this particular book, I’ve been stuck just leafing through the recipes in stores and staring longingly at it through store windows. :-( That is, until I saw Brown Eyed Baker‘s post for “Sweet & Salty Brownies”. Finally, my first glimpse into the wonderful world of Baked Explorations.

The Baked Brownie alone is intense, rich, and decadent. This version basically takes the Baked Brownie – which is already a 10 on intensity, and turns it up to 11. I was expecting this to be: layer of brownie > layer of caramel > layer of brownie. Nope. Somehow this magical thing happens where the caramel becomes one with the batter, forming this crazy sweet-salty-caramel-brownie hybrid dessert that has just enough brownie “crust” to make it a solid piece. You can actually tell which brownies have more of the caramel in them, because they look “wetter” than the ones that have less. (So you know which ones to go for ;-))

My attempts at describing the brownie really do it no justice, you will just have to try one for yourself. Just trust me when I say that the salty caramel accents the chocolate brownie perfectly… and to make sure you have a tall glass of milk nearby when you eat one.

Sweet & Salty Brownies – Recipe from Baked Explorations

Caramel Filling:
1 C sugar
2 Tbsp light corn syrup
½ C heavy cream
1 tsp fleur de sel
¼ C sour cream

Brownie Batter:
1¼ C AP flour
1 tsp salt
2 Tbsp unsweetened cocoa powder (I used Valhrona)
11 oz dark chocolate, coarsely chopped (my least favorite part of brownie-making)
1 C (2 sticks) unsalted butter, cut into 1-inch cubes
1½ C sugar
½ C brown sugar
5 eggs, at room temperature
2 tsps vanilla extract

Topping:
1½ tsps fleur de sel
1 tsp coarse sugar

For the Caramel:

1. In a small saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat (I started on medium, then turned it up to medium-high when I was ready to give it my full attention) until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color, 6 to 8 minutes.

2. Remove from the heat, and carefully add the cream (it will spit) and the fleur de sel. Whisk in the sour cream. Set aside to cool.

Make the Brownie Batter:

Preheat oven to 350 degrees F.

1. Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.

2. In a medium bowl, whisk together the flour, salt and cocoa powder.

3. Melt chocolate and butter together in a heat-proof bowl over simmering water. Once melted to a smooth consistency, turn off the heat, and add both sugars. Whisk until completely combined and remove the bowl from the pan.

4. Add 3 of the eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overmix!

5. Sprinkle the flour mixture over the chocolate & gently fold into the wet ingredients.

Assembling the Brownies:

1. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn’t come in contact with the edges of the pan. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.* (see tips)

2. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

3. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.

4. Cool the brownies completely before cutting and serving.

*Tips

*Every time I make Baked brownies I’m afraid I under-baked them. Despite my toothpicks coming out clean, even over-baking a batch, they are always ooey-gooey inside to the point that I’m not convinced they’re fully cooked. Rest assured that they are. (or that I’m certifiably crazy)

*When you’re doing the top brownie layer, I suggest spooning the batter from the outside in. I am bad at following directions and just started dumping the batter in which caused the caramel to push through its “1/2-inch border”… oops!

*Again, be careful with the 2nd brownie layer, as the leaked caramel glued some of my brownies to the pan, and made a terrible, terrible mess…

*A lot of people are afraid of cleaning up after caramel, it’s really not that bad. Remember- caramel is made out of sugar, which dissolves in water. All you need is hot water, let it sit, and voila- you’re done!

*It was easier to cut the brownies after chilling them in the fridge for an hour

*The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

[original post here]

Categories
Celebrity Grub

NFL Linebacker Creates His Own Cupcake

Stephen Tulloch is on top of the world. He’s young, in good health, a linebacker for the Detroit Lions. So what more could a guy want? Turns out: his own cupcake.

Tulloch, in collaboration with Just Baked, has developed a cupcake that will be forever known as “The Linebacker.” The Linebacker is a blue velvet flavored cupcake that will be topped off with a cream cheese frosting.

Just Baked, a chain of bakeries in Michigan, will sell the cupcake at all of their stores Thursdays through Sundays at $2.95 a piece. Sales of “The Linebacker” will help raise money for The Stephen Tulloch Foundation (ST55).

I’ll eat as many cupcakes as it takes to help the kids. And I think Tulloch knew this.

[THX: Detroit News] Photo Credit: Streeter Lecka/Getty Images

Categories
Cravings Sweets

Fritos and Reese’s Cup Pancake

It just got very interesting… Fritos, Reese’s Cups and pancakes just unofficially joined forces to make this Fritos and Reese’s Cup Pancake! The mix of salty and sweet is definitely going to make your taste buds stand up when you take a bite out of this pancake! Maybe you can add some syrup or jelly for an extra kick if you’re feeling short on sugar! (Thx TheCerealBaker)

Categories
Products

Fortune Cookie Bandages

It’s like dessert for your injuries. Always keep your scratches sweet as candy with these Fortune Cookie Bandages. Urban Outfitters offers up a unique way to cover your boo-boos by telling the truth about your life, while protecting your cut. (Thx IncredibleThings)