Tuesday, May 17, 2016

Peanut butter bacon time (Peanut butter bacon cookies)

Let's talk bacon.

I am not from a bacon household, we always had sausage growing up and when there was bacon it was always fried to a crisp which never appealed to me. I've come to realize it's because I want something that has two textures to it as opposed to being just soft (or crispy!) all the way through. Go ahead and tell me that the crunch of a pretzel covered in soft chocolate isn't the best of both worlds.

In that binary world where people think you can only be one thing or another, say liking salty or sweet things, I have always been the anomaly. I like that contrast of something sweet balanced out by a healthy pinch of salt. It's why I always include salt in my recipes, it enhances the other flavors and can add another dimension to your baked good.

I also happen to know way too many people who have stopped eating gluten, whether by allergy or by life choice. I know, in 2016, shocker.  So in my refusal to stop baking just because people have stopped eating gluten, I found a recipe that makes everyone happy (except for vegetarians, and people with peanut allergies. Whoops). Peanut butter bacon cookies.




Yes, they're real. And they're amazing. With the amount of sugar added and the freshly cooked chopped up bacon, you hardly notice the peanut butter taste. I have a friend who hates peanut butter cookies, and yet every time I see him in Boston, I bring a container of these and have to pry it out of his hands.

Mostly because of the bacon
This week in particular these cookies mean a lot to me because there are a lot of people in Boston celebrating the end of an era. The school I went to just happened to sell the few buildings on campus that I had a particular attachment to, including the theatre. School's out for the year and so there will be one last party in the space, giving people the opportunity to say goodbye.

It breaks my heart a little that I won't be there, despite having said my goodbyes in the fall.

Which is why I'm posting two recipes this week. These two recipes are the things that I'm asked about every time I go back. They're treats that have been carried cross-country in a suitcase just because I could. It helps that they're both fairly easy to make. Come back Friday for part two.

But first some credit to be given, the original recipe is from The Gourmet Cookbook and then was adapted by JoytheBaker which as then taken and posted by Tracy at Shutterbean.com, which is more or less the recipe I use. Both ladies are hilarious and have awesome recipes and you should go read their blogs.

I, of course, have added more bacon.

Mmmm bacon


Peanut butter bacon cookies
Makes 2 dozen

1 C peanut butter
1/2 white sugar
1/2 brown sugar
1 egg
1 tsp baking soda
8 slices of bacon, cooked and then chopped

Cook your bacon. You can fry it but my preferred  method is to preheat the oven to 400 and bake it on a cookie sheet (a cookie sheet covered in tin foil makes for easy clean-up) for around 18 minutes. My oven makes perfect bacon in 18 minutes but yours may take anywhere between 15 and 20.  Set them up on a paper towel to drain the grease off and cool down. When they're cool, give them a chop.

In a bowl (or your handy-dandy stand mixer) mix the peanut butter and sugars. Add the egg and baking soda. Fold in the bacon. The dough may be greasy. Scoop into balls the size of a tablespoon and place on your parchment/baking spray covered baking sheet. Take a fork and make a criss-cross pattern on each one. Bake 8-10 minutes.

I always pull them out after 9 in my oven. They've got a really nice brown color to them but are still soft. This way they stay soft and don't dry up on me. Let them sit on the baking sheet for a minute before moving them off, otherwise they'll fall apart.

Have patience, don't be Nora. 

Into the oven!

Out of the oven!




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