Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting


Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting
I combined recipes I found and made this moist yummy cupcakes.
  • For the Candied Bacon
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons unsweetened dutch process cocoa powder
  • 12 slices bacon
  • For the cupcakes
  • 1 cup (2 sticks) unsalted butter
  • 1 cup stout (such as Guinness)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-process)
  • ¾ teaspoon salt
  • 1½ teaspoons baking soda
  • 2 cups sugar
  • 2 cups all purpose flour
  • ⅔ cup sour cream
  • 2 large eggs
  • For the Whiskey Ganache Filling
  • 8 ounces bittersweet chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 2 teaspoons Irish whiskey (optional)
  • For the Dulce De Leche Frosting
  • 1 cup dulce de leche
  • 8 oz cream cheese room temp
  • 1 teaspoon vanilla extract
  2. Preheat oven to 350 and set a rack on a foil lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a med bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop the bacon to desired size and set aside.
  4. Preheat oven to 350 degrees and line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  5. Using a stand up Mixer, whisk the flour, sugar, baking soda, and ¾ teaspoon salt till blended. beat the eggs and sour cream in to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat on low speed until completely combined. Divide the batter among the cupcake liners, fill two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 16-18 minutes. Cool the cupcakes on a rack completely.
  7. Chop the chocolate and place in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth (if there are still pieces of unmelted chocolate after whisking for a couple of minutes, you can heat it over a double boiler, whisking constantly until it's completely smooth). Remove from heat and add the butter and whiskey and stir until combined.
  9. Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a small sharp knife, cut the centers out of the cooled cupcakes. Put the ganache into a piping bag with a wide tip (or a plastic bag with a corner snipped off) and fill the holes in each cupcake about ⅔ of the way from bottom to the top.
  11. Beat the dulce de leche, cram cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip and refrigerate 30 minutes.
  12. Pipe the frosting onto the cupcakes and top with the candied bacon.
  13. Enjoy!

Cabbage and Bacon

Cabbage and Bacon
My husband would love me to make this delicious side dish several times a week. It is easy, quick and goes with just about everything. As bacon always does!
Recipe type: side
  • 1 package of bacon chopped in 1 inch pieces
  • 1 whole green cabbage center removed, chopped 1 inch squares
  • salt and pepper to taste
  1. In a large pot, cook chopped bacon on med high heat till crispy. Add the cabbage and stir until all combined and cabbage is completely cover with the bacon juice. cover and let cook for about 20 minutes stirring frequently. The cabbage will have reduced by half and will be very tender.
  2. goes awesome with mashed potatoes!


Mexican Style Eggs in a Poblano Tomatillos Sauce


Mexican Style Eggs in a Poblano Tomatillos Sauce
Mexican style eggs in poblano tomatillos sauce
Recipe type: Breakfast
Cuisine: Mexican
  • 1 pound tomatillos, husked and rinsed
  • 3 poblano or 4 jalapeño, stemmed and seeded (see Note)
  • 1 ½ cups chopped cilantro leaves and stems
  • 3 scallions, coarsely chopped, plus sliced scallions, for garnish
  • ¾ cup low-sodium chicken broth
  • 3 ounces thickly sliced bacon, cut into ½-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 8 large eggs
  • 2 tablespoons grated Mexican cheese
  • Warm corn tortillas, for serving
  1. Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
  2. In a large skillet that you can also put in the oven, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
  3. Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of mexican cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Mexican cheese and the sliced scallions and serve right away with warm corn tortillas.
For an extra-spicy dish, add the jalapenos with its seeds to it.