BACON TOFFEE
This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar is magical," was her reply.
Provided by Claudia Fleming
Categories quick
Time 15m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
- Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 19 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 148 milligrams, Sugar 28 grams, TransFat 0 grams
BUTTER TOFFEE COOKIES
Make and share this Butter Toffee Cookies recipe from Food.com.
Provided by Amber 505
Categories Drop Cookies
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda.
- Cream together butter, sugar, brown sugar, and vanilla.
- Add eggs one at a time.
- Add toffee pieces to mixture.
- Mix creamed mixture and dry mixture together.
- Use rounded tablespoon to measure dough.
- Place dough at least 2 inches apart on baking sheet.
- Bake for 10 to 12 minutes.
- *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Nutrition Facts : Calories 139.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 94.4, Carbohydrate 23, Fiber 0.3, Sugar 13, Protein 1.9
BANOFFEE COOKIES RECIPE BY TASTY
Here's what you need: banana, toffee sauce, brown sugar, butter, eggs, vanilla extract, plain flour, baking powder, salt, chocolate chips
Provided by Ellie Holland
Categories Desserts
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Mash the banana and mix in the toffee sauce.
- Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
- Fold in the flour, baking powder, salt, and chocolate chips.
- Chill the cookie dough in the fridge for about an hour.
- Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
- Spoon onto the tray and bake for about 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
BACON TOFFEE
From the foodie blog Off The Bone.... Ever since I visited the restaurant Animal in L.A. I have been obsessed with bacon desserts... their Chocolate Bacon Crunch Bar is possibly the best dessert I've ever put in my mouth.... and in Googling the recipe (unsuccessfully) I found this and immediately had to save it here!! Their description: "The novelty value of the concept gets the first piece in people's mouths, but the balance and complexity keep you eating. It's got salt and sweetness, smoke and caramel, and this intriguing combination of crisp and chewy - try finding this sort of bacon chewiness in another dessert."
Provided by Raquel Grinnell
Categories Candy
Time 30m
Yield 1 lb. toffee, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking tray with a silpat, or oil it very well.
- Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
- Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
- Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
- Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
- Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.
BACON CHOCOLATE CHIP COOKIES
As a Southerner, I know that you should never, ever waste rendered bacon fat. So naturally I had to try and incorporate that liquid gold into one of my favorite foods: chocolate chip cookies. Over time, this evolved into actually putting the bacon into the cookie as well, which adds some extra crunch alongside the chocolate chips. While bacon fat can cause cookies to get very thin and crispy, the addition of molasses, cornstarch and an egg yolk help ensure that these cookies stay soft and chewy long after they've come out of the oven.
Provided by Sarah Holden
Categories dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
- While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
- Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
- Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
- Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
- Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
- Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
- Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
- While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
- When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
- Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
- Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).
BACON TOFFEE COOKIES
It's true, everything is better then bacon! If you like sweet and savory combos, this is the cookie for you.
Provided by thecookieadaychalle
Categories Drop Cookies
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
- In a medium bowl sift together flour, baking soda and salt, set aside.
- Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
- Add eggs one at a time.
- Slowly add dry ingredients.
- Chop bacon into small pieces and add to the cookie dough.
- Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
- Bake for approximately 10-12 min until edges of the cookie are golden brown.
- Remove from oven and cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
- Enjoy!
Nutrition Facts : Calories 211.7, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.5, Sodium 237.7, Carbohydrate 22.1, Fiber 0.3, Sugar 13, Protein 2.9
BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE
All the flavors that make up the perfect breakfast in one cookie!
Provided by Moonsinger38
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
- To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.8 g, Cholesterol 28.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 237.3 mg, Sugar 18.6 g
BACON COOKIES
Pliable chewy Bacon Cookies with a touch of maple. You must keep your eyes on these during the last couple of minutes. They get brown significantly faster during the end of baking. Slice Bacon into small pieces before frying then you won't have to crumble it. Press the Bacon between layers of paper towels when cool enough. You will have a buttery cookie with Bacon and not a Bacon grease cookie.
Provided by Gina Rae Vinson
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy.
- Stir in eggs and maple syrup and beat for 1 more minute.
- In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate.
- Stir in the bacon pieces by hand.
- Drop by tablespoons 2 inches apart onto cookie sheets.
- Bake at 375 degrees for 7-10 minutes, until golden brown.
HELOISE'S TOFFEE COOKIES
This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking.
Provided by JRICE
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 19 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 80.5 mg, Sugar 9.1 g
OAT N' TOFFEE COOKIES
Make and share this Oat n' Toffee Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugars.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Mix flour, oats, baking soda, baking powder and salt.
- Gradually add to creamed mixture.
- Stir in toffee bits.
- Drop by rounded TBS onto ungreased baking sheets.
- Bake at 375* for 10-12 minutes, until light golden brown.
- Cool 1 minute before removing from pans to wire rack.
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