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littlebluedog
littlebluedog
Tim
Sunday, April 19th, 2009 07:21 pm
bacondoodles

It's abrichar's fault. Honest. After sistermaryeris posted a bacon peanut butter cookie recipe and I voiced my skepticism, Amanda went ahead and made them and proclaimed the recipe incredible. So the other day via IM, we jokingly discussed a trend of converting every type of regular cookie into a meatcookie:

Bacoroons!
Bacon lemon cookies!
Bacondoodles!
Er -- actually, hmm.

And that was that. This weekend, she gave them a try, and so did I.



We both repurposed this snickerdoodle recipe, substituting bacon fat for the shortening (not that much of a stretch), and adding the crumbled bacon from frying and draining about 2-1/2 pounds of meat.
 
 
 

The dough was surprisingly not greasy, but I had to futz around with the temperature and cooking time. Nic, who has become an expert on the idiosyncrasies of our oven, coached. Here is what 12 minutes at 375 looks like:
 
 

Well, I have to admit, these are good snickerdoodles, but as Nic said, unless we actually knew the chunks of dark stuff was bacon, it might be a little hard to guess. Even with the additional flavor from the bacon fat, these were not bacony enough.

Some possibilities for future attempts with this recipe include:
  • adding a little liquid smoke to the dough
  • adding a sprinkle of salt to the top of each dough ball
  • (Amanda's idea, an adaptation of the bacon chocolate chip cookie recipe) adding a piece of bacon as a garnish to each baked cookie, secured with a little dollop of sticky cinnamon syrup or frosting
  • (the "why fuck around?" approach) eliminating the dough entirely and sprinkling cinnamon and sugar directly onto the cooked bacon

Tags: , ,

11CommentReply

sistermaryeris
sistermaryeris
Bake, Love, Kickbox.
Monday, April 20th, 2009 03:28 am (UTC)

Haha on the "why fuck around" approach. I support that :)

Here's my take:

-GROSS on the shortening and the bacon fat additions. Not necessary!

-Just use butter ONLY next time. If there is a next time.

-I would use part brown sugar, part white.

-I'm shocked that the bacon wasn't enough.. maybe the pieces aren't big enough?


ReplyThread
sistermaryeris
sistermaryeris
Bake, Love, Kickbox.
Monday, April 20th, 2009 03:42 am (UTC)

I'm also thinking that the chocolate in the "other" cookies maybe is a natural accompaniment to the bacon.. while peanut butter perhaps is not.

So adding chocolate might be the trick.


ReplyThread Parent
littlebluedog
littlebluedog
Tim
Monday, April 20th, 2009 03:53 am (UTC)

I'm not following -- how would the bacon flavor be increased by using butter instead of bacon fat? Or is it more of an "ew gross" thing?

The bacon pieces were about 1/4" square and less ... it was a bit difficult to control the size, because a lot of it crumbled smaller. This was ok because I figured smaller pieces would be more dispersed through the dough to give more flavor. So actually I thought maybe the pieces were too big.



ReplyThread Parent
sistermaryeris
sistermaryeris
Bake, Love, Kickbox.
Monday, April 20th, 2009 03:55 am (UTC)

It's way more of a health/ew gross kind of thing. Bacon grease doesn't taste like bacon.. it's just nast-ay.

I'm curious as to why the bacon flavor didn't permeate...

I GOT IT. What if they sat in the refrigerator overnight.. like a sugar cookie? I bet that would help. It would also help with the crumbling.


ReplyThread Parent
pynk_gyrl
pynk_gyrl
pynk_gyrl
Monday, April 20th, 2009 03:35 am (UTC)

The why fuck around approach sounds like our "Sunday Bacon" recipe. We bake bacon in the oven at 350 after putting a good helping of brown sugar on each slice. Takes about 25 minutes - a tich more depending on fat content. SOOO good.


ReplyThread
thatsassylassie
thatsassylassie
thatsassylassie
Monday, April 20th, 2009 04:03 am (UTC)

This sounds an awful lot like something we make called Praline Bacon. Which is pretty much what you said with a little chili powder, cayenne and finely chopped pecans. SOOOOO friggin good! (I think we actually got the idea from Screen Door)


ReplyThread Parent
girl_on_a_stick
girl_on_a_stick
stickgirl
Monday, April 20th, 2009 04:16 am (UTC)

Please make some bacon ice cream and report back
ktnx


ReplyThread
thatsassylassie
thatsassylassie
thatsassylassie
Monday, April 20th, 2009 05:04 am (UTC)

There's a food cart on Mississippi called Junior Ambassadors that is all homemade ice cream. This is one of their flavors. We are planning to try it very soon. And then the dieting begins!


ReplyThread Parent
littlebluedog
littlebluedog
Tim
Monday, April 20th, 2009 05:16 am (UTC)

As Nic mentioned, this ice cream cart apparently sells it. I also hear tell Le Pigeon offers a bacon maple ice cream dessert.


ReplyThread Parent
tronochick
tronochick
tronochick
Monday, April 20th, 2009 12:24 pm (UTC)

i'd suggest putting UNCOOKED bacon in the recipe. I suspect part of the problem with the lack of bacon-y taste could be that since it was already cooked all the flavor was gone before you started.

If you start with uncooked bacon, the heat will allow the bacon fat to permeate into the flour, which is where the bacon taste needs to be to give the cookie it's full effect.


ReplyThread
littlebluedog
littlebluedog
Tim
Monday, April 20th, 2009 03:17 pm (UTC)

Believe me, the bacon was quite tasty when I started. :)

I think the thing about putting uncooked bacon in the dough, apart from a concern that it probably wouldn't get crispy while cooking, is that you'd get really greasy cookies.


ReplyThread Parent