Bourbon Bacon Chocolate Chunk Cookies: International Bacon Day

Bourbon Bacon Chocolate Chunk Cookies

Today is International Bacon Day! Here's an easy recipe for Bourbon Bacon Chocolate Chunk Cookies to Celebrate! These cookies contain all the food groups! How can you go wrong with bourbon, bacon and chocolate?

Maker’s Mark has a website that gives fans more of the content and information highlighting the culinary versatility of Maker’s Mark. The site features a section of recipes, selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.

Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook

This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke.

Ingredients
3 Tbsp Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sweet butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**

Directions
In large sauté pan, cook out diced bacon until bacon pieces are golden and crisp. Remove bacon pieces from fat and drain on paper towel. Strain fat through fine sieve and measure out 1/2 cup of bacon fat and chill bacon fat until it congeals and sets.

Preheat oven to 375°F.

Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in cooked bacon pieces and chopped chocolate bits.

Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.

* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

Chocolate Coconut-Crust Ice Cream Pie: Retro Ad & Recipe

Today is World Coconut Day, so here's a great and easy recipe for No-Bake Chocolate Coconut Crust Ice Cream Pie. It's another of those great Retro Baker's Ads with recipes. This one is from 1953. Love that "It's a dream with cherry vanilla ice cream!" That's a blast from the past. Today I usually use Ben & Jerry's Cherry Garcia--love the extra chocolate chunks! This ice cream pie is also great with Chunky Monkey ice cream. Bananas, coconut and chocolate.. what's not to like?

This Chocolate Coconut-Crust Ice Cream Pie is perfect for the Labor Day weekend.

No-Labor Labor Day Chocolate Pudding Cake

I saw this Labor Day recipe from the Portland Monthly a few years ago. I've posted variations on Chocolate Pudding Cake before, but this is a slightly different recipe, and, as you know from reading this blog, I can never have too many recipes. This is a great No-Labor Labor Day Dessert. Decadent and delicious. Make this recipe with the kids. It's a great chemistry lesson--dry ingredients, water, oven..and a molten treat! You probably have all the ingredients in your pantry and frig. Serve with whipped cream, ice cream, and/or fruit and nuts.

NO-LABOR LABOR DAY CHOCOLATE PUDDING CAKE

Ingredients
1 cup flour (sifting optional)
3/4 cup sugar
2 Tbsp unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 egg
2 Tbsp oil (vegetable or corn oil are fine)
1 tsp Madagascar vanilla
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp unsweetened cocoa
1 1/4 - 1 1/2 cups boiling water

Directions
Sift dry ingredients together. Mix milk, egg, and oil together in a large bowl. Add dry ingredients to wet ingredients in big bowl. Stir until smooth. Add vanilla to bowl. Pour mixture into baking dish (1 1/2 - 2 quart casserole dish). Mix together additional dry ingredients (brown and white sugars and cocoa) and pour on top of everything already in baking dish. Pour boiling water on top of whole concoction. (No stirring!) Bake at 350 degrees F. for about 45-50 minutes.

Chocolate and Migraines: Good News

For those of you who suffer with migraines or know someone who does, there's good news! Researchers from Missouri State University say an animal study shows that dietary supplements of cocoa might repress inflammatory responses in the brain linked to migraines.

I'm not surprised by this. Chocolate and red wine seem to be too food items that people think trigger migraines. However, whenever I get a migraine, I eat chocolate or drink red wine (if it's afternoon.. I still can't get past that) or drink a coke. It works for me.

This study on the benefits of chocolate and migraines was presented at the International Headache Society's 14th Congress in Philadelphia several years ago. Basically the result shows that consuming a diet enriched with 10 percent cocoa increased levels of anti-inflammatory compounds in the brain, as well as repressing levels of pro-inflammatory processes.

Considering that 36 million Americans have migraines, this is definitely good news.
Read more here.

So throw off the myth that chocolate causes migraines. It might be more about what's in the chocolate: how much sugar, milk, or additives. A different study showed that chocolate contains tyramine and phenylethylamine, and although that can trigger migraines, they are found in such low concentrations that it's very rare that chocolate alone can bring on a migraine.

Here's a list of Food Triggers according to Health.com. Before you blame the chocolate, check to see if you didn't have some cheese or raisins or bacon at the same meal.

Food triggers
Here's a partial list of major food triggers, according to the National Headache Foundation.

* Ripened cheeses (such as cheddar, Emmentaler, Stilton, Brie, and Camembert)
* Chocolate
* Marinated, pickled, or fermented food
* Foods that contain nitrites or nitrates (bacon, hot dogs) or MSG (soy sauce, meat tenderizers, seasoned salt)
* Sour cream
* Nuts, peanut butter
* Sourdough bread
* Broad beans, lima beans, fava beans, snow peas
* Figs, raisins, papayas, avocados, red plums
* Citrus fruits
* Excessive amounts (more than 2 cups total) of caffeinated beverages such as tea, coffee, or cola
* Alcohol (including red wine and beer)

My migraine cures are listed as migraine causes. So wrong--at least for me!

Chocolate is so good for you in so many ways!