Tag Archives: bacon


I made bacon jam.

What is bacon jam, you ask? It is heaven. It is delicious, smoky, salty spreadable bacon in a bath of caramelized onion and garlic goodness. My roommates say the end product smells like barbecue sauce, but this is way better than barbecue sauce. 

Bacon Jam
Bacon Jam

The last time I made bacon jam, I had no idea how to eat/use it. I served it with cheese and crackers at a dinner party and it was gone in minutes. I’m not joking; this stuff is like crack. That was in November, and friends have been bugging me for months to make it again. So you’ve been warned: make this jam and you (or your fam/friends) might turn into an addict.

Bacon Jam
Bacon Jam

Anyway, eating crackers with bacon jam is fine and dandy, but I don’t think that simplicity allows the jam to live up to it’s full potential. When I made the jam this time around, I used it in three different recipes–and ohmigod this shit is good. I totally blindly subscribe to the foodie bacon craze but even sometimes I can admit that bacon doesn’t make everything better. Bacon JAM, however… this really does make everything so much better. Below are the three ways I used the jam (yanno, besides eating it straight off a spoon).

Breakfast: So easy but insanely tasty. I toasted a slice of oatmeal bread, spread bacon jam on top, and topped it with a fried egg. The runny yolk and the little bits of bacon… okay … I can’t even talk about this anymore because I’m salivating all over my keyboard. Just do it. Trust me.

Toast with Fried Egg and Bacon Jam
Toast with Fried Egg and Bacon Jam

Lunch: Grilled Cheese with Bacon Jam. Self explanatory, no? Very good, very delicious, very cheesy. I used smoked gouda and fontina cheese. I would eat this for every meal if I didn’t have to squeeze into a bridesmaid dress in a few weeks! Well, also, I’m lactose-intolerant, but whatever, this is too good to give up. The tubby life is both a blessing and a curse.

Grilled Cheese with Bacon Jam
Grilled Cheese with Bacon Jam

Dinner: I roasted vegetables and chicken thighs and stuffed bacon jam under the skin. SALTY SWEET, people. If you haven’t figured it out… I love salty-sweet flavor combinations.  The jam also does a killer job at keeping the thighs moist–not that they need much help anyway.

Roasted Chicken with Bacon Jam
Roasted Chicken with Bacon Jam

Okay, without further ado, the recipe! Also, I promise my next tubbytuesday post will not have bacon in it. Actually, I can’t promise that, but I will try my hardest. Maybe.

And for your food porn viewing pleasure, this is what two pounds of cooked bacon looks like. YUM. I can hear your arteries clogging from all the way over here!


Bacon Jam (adapted from thekitchn and theperfectpantry)
recipe makes ~1 pint of jam
2 lbs of bacon
1 medium onion, peeled and thinly sliced
6 cloves of garlic, chopped
3/4 c coffee
1/2 c apple cider vinegar
1/3 c pure maple syrup
1/2 c packed light brown sugar
1 tbsp dijon mustard
1 tsp ground pepper (I eyeballed this)

1. Chop bacon into 1 inch strips. Cook the bacon over medium-high heat until bacon is browned. I did this step in two batches, draining the bacon fat in between. Remove bacon from pan and set aside.
2. Drain all but one tablespoon of bacon fat from the pan and add onions and garlic. Turn the heat down to low-medium and cook until the onions are soft–around 5-10 minutes.
3. Add the remaining ingredients: coffee, apple cider vinegar, maple syrup, brown sugar, mustard, and ground pepper. Turn the heat back up to high and let this mixture come to a boil. Once it comes to a boil, let it boil for about two minutes.
4. Add the bacon and let this simmer for an hour.  Feel free to add more coffee or water if it looks like it’s drying out. When the onions have become essentially mush and the liquid becomes more viscous–think more like cold syrup–then it’s done!
5. Let it cool for 5 minutes before transferring to a food processor or blender. Pulse and check frequently–you want it to be spreadable but you still want little bits of bacon-y goodness. Don’t blend it so much that it becomes a thick paste! Store in an airtight container in the fridge.
6. Enjoy! Eat it on everything! It is amazing.


Bacon Sugar Cookies

I’m back! I don’t know why it’s taken me so long to post on my blog. Actually, that’s a total and complete lie. I’ve been busy moving back to Philly and finishing up a summer class. But now I’m back and I’m never leaving (that’s another lie, I will most likely forget to blog again).

But ANYWAY. I made bacon sugar cookies. I saw them on @tworedbowls’ instagram and decided I had to make them.  She makes hers with sweet corn ice cream, which sounds wickedly delicious. But alas, I have no ice cream maker, so I couldn’t completely replicate her genius ideas.

… I really need to get an ice cream maker.

Bacon Sugar Cookies
Bacon Sugar Cookies

If I’m being honest, the bacon-brittle mixture was a pain in my tubby butt. It was delicious and wonderful, but I’m not sure that I’ll make these again. I don’t think I got the sugar to melt at the perfect temperature, so I had problems when it cooled and had to re-melt the entire bacon-y concoction. PLUS do you guys know how hard it is to have bacon (that you can’t eat because it’s covered in a hot caramel that will burn your tastebuds off) in front of you? Meh. No fun.

I used my favorite sugar cookie recipe – one I found at AllRecipes years ago – and subbed out some butter for cooked bacon grease (Yum! And totally great for your arteries!).

Bacon Sugar Cookies
Bacon Sugar Cookies

Look, I don’t like to toot my own horn, but these cookies are pretty delicious. They’re salty and sweet. The cookies are soft, but the sugary bacon bits provide a nice texture contrast. I’m a fan. Enjoy!

Bacon Sugar Cookies
bacon coating (from mynameisyeh)
1/2 lb bacon, I used a thick-cut applewood
1/2 c sugar
1/4 c water
1/2 tsp baking soda

sugar cookies (adapted from allrecipes)
2 3/4 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 c butter, softened
1/4 c bacon fat, reserved from above
1 1/2 c white sugar
1 egg
1 tsp vanilla extract

bacon coating
1. Cook bacon until crispy. Reserve fat and coarsely chop bacon. Set aside.
2. Combine chopped bacon, sugar, and water in a small nonstick pan. Cook until caramel brown. Stir often so the sugar does not burn.
3. Once desired color is reached, remove from heat and add baking soda. Pour onto lined (with parchment paper) cookie pan and left to cool.
4. Once cooled, break into pieces and pulse in a blender or food processor until it reaches a grainy, sugary consistency. Set aside.

sugar cookies
1. Preheat the oven to 375ºF.
2. Mix all dry ingredients in one bowl.
3. In a second bowl, cream butter, reserved bacon fat, and sugar until smooth.
4. Add egg and vanilla to butter mixture.
5. Slowly add dry ingredients.
6. Roll rounded teaspoons of dough into balls, cover in bacon coating, and then place onto an ungreased cookie sheet.
7. Bake for 10-12 minutes or until cookies are golden. Move to a wire rack to cool (or the sugar might solidify and you’ll have cookies stuck on your cookie sheet! I’m not speaking from experience or anything, though…..).

brown sugar banana cupcakes with peanut butter frosting and candied bacon

Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon
Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon

AKA the Elvis cupcake. Aaaaand, I’ve decided I’m going to name it the Kris cupcake. Why? Because if/when Michael and I finally open our #BARkery (bar + bakery), we want to name everything we sell after people we know. My friend Kris requested this cupcake back in September and I completely forgot about it until today.  It consists of all his favorite things, but let’s be honest–who doesn’t love banana peanut butter sandwiches? And then when you add the bacon… So good!

And ugh I’m sorry (not sorry) but I candied the bacon. CANDIED BACON. Candying bacon was surprisingly way more difficult than I thought it would be. And by “difficult” I meant it was really hard for me to wait and not eat the bacon because candying bacon requires that it bakes in the oven for over 30 minutes… AND THEN when it comes out, you have to wait some more for it to cool down. As it were, I have no patience so… my impatience + bacon that I can’t eat = some form of my own personal, delicious hell. Obviously I snuck a bite… or two… okay ten.

Anyway this is probably one of my favorite cupcakes because like Kris, I love the juxtaposition of salty bacon with sweet banana and savory peanut butter. I’m drooling even though I’ve already had two cupcakes.

Without further ado, the recipe:

brown sugar banana cupcakes (from howsweetitis)


1 1/3 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 pinch of nutmeg
1 large egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup unsalted butter, melted


  1. Preheat the oven to 350ºF and line a cupcake/muffin tin with liners.
  2. Combine the dry ingredients in a small bowl – flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix egg, brown sugar, sour cream, melted butter, and vanilla.  Add mashed bananas.  You can mash the bananas separately if you want, but I just threw them into my Kitchenaid and let my mixer do the dirty work.
  4. Scoop into tin. I made mini cupcakes so it only took about 10 minutes for mine to finish.

peanut butter frosting


1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup heavy cream


  1. Mix butter and peanut butter until smooth.
  2. Add powdered sugar until completely blended.
  3. Add heavy cream and mix until smooth and creamy–about 3 minutes (I used my Kitchenaid with the paddle attachment)
  4. Chill (I did for about 10 minutes) before piping/spreading onto cupcakes.

candied bacon


1 lb bacon, thick-cut
1/4 cup brown sugar (and a little more for final sprinkling)
2 tablespoons pure maple syrup
dash of cinnamon


  1. Preheat oven to 400ºF.
  2. Mix brown sugar, maple syrup, and cinnamon in a bowl.  Add bacon and mix thoroughly, making sure each slice of bacon has a coating of the brown sugar mixture.
  3. Line a baking sheet with aluminum foil and place bacon in strips–I used two baking sheets.
  4. Bake for 30-50 minutes.
  5. Try not to eat the bacon before it’s done candy-ing.
  6. The bacon will be crispy and browned–but not burnt–when it’s ready to come out of the oven.  Place the bacon on parchment paper to cool (or else it will cool and stick to itself/the aluminum foil and you do not want to deal with that mess).
  7. Eat. All. The. Bacon. Just kidding, make sure you save some so that you can top your cupcakes!