Chocolate-Bacon-Beer Muffins

Yep, you read that right. I can't take credit for this recipe in any way, but I loved it so much that I have to share the experience.

The original recipe can be found here: http://thebeeroness.com/2012/01/24/chocolate-bacon-porter-muffins/ . The only thing I changed was that I used a bock beer instead of a smoked porter, on recommendation of the beer expert at my local grocery store. I couldn't find a smoked beer anywhere in early August, so he recommended this as a comparable beer:

Bonus: I got to drink the leftovers.

I used a good thick-cut smoked bacon to and a little extra smoked paprika to add the smoked flavor that was missing from the beer. My whole apartment smelled amazing while these were baking. I doubled the recipe and yielded 16 delicious muffins. I thought these muffins still hot from the oven could possibly be the most delicious thing I've ever created.

 My boyfriend, however, thought they were "gross." I was shocked. These muffins should be the key to any man's heart. I mean chocolate, bacon, and beer? Come on. How could this be anything but delicious?

After much discussion and taste-testing by other friends, we came to some conclusions about this recipe:

1. It needs more bacon. Not just sprinkled on top, but mixed throughout the batter.
2. If you like dark chocolate, you will love this recipe. If you are more of a milk chocolate fan, you will hate it.
3. I have to learn how to make chocolate-covered bacon.

I will definitely be making this recipe again, only next time I won't double it (since apparently I'm the only one in my home who will eat it) and will add more bacon. I'm looking forward to finding a smoky porter this fall and trying it again.

References:
http://thebeeroness.com/2012/01/24/chocolate-bacon-porter-muffins/

Triple Chocolate-Cherry Biscotti

It's getting late, so this will be short - I'm driving to Chicago in the morning to help the writer of The Shepwell Kitchen (http://shepwellkitchen.blogspot.com/) shop for a wedding dress! I had a stressful day of doctors' appointments, tests, and shortness of breath (verdict: bronchitis), so I was in need of some serious kitchen therapy by the time I got home. Here is the amazingness I created.


Ingredients:


2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 t baking soda
1 t salt
1 stick unsalted butter, room temperature
1 cup sugar*
2 eggs
1 t vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips**
1/2 cup dried cherries, chopped


*I used organic, unrefined Demerara sugar for the first time and am happy with the results.
**I used Ghirardelli 60% dark chocolate chips.


Preheat oven to 350 degrees.


Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Cream sugar and butter together in a large bowl. Add eggs one at a time, mixing between. Add vanilla. Add flour mixture slowly, mixing in small amounts until all dry ingredients are mixed in.

In a separate bowl, combine chocolate chips and chopped cherries until mixed well. Add to dough and fold together using your hands or a large spatula until chips and cherries appear uniformly mixed throughout the dough. Cut dough in half. Line a large baking sheet with parchment paper (I finally broke down and bought some when I realized how cheap it was). Form two logs on the parchment paper from the two halves of dough.

*Insert immature yet obvious joke here*

Bake at 350 degrees for about 35 minutes. After loaves are removed, drop the oven temperature to 300 degrees. Let cool on baking tray for 5-10 minutes before sliding onto a baking rack to cool, still on the parchment paper. After 30-45 minutes out of the oven, slide parchment paper and loaves onto a cutting board. Using a very sharp knife, carefully cut loaves into 1-1/2" slices. Spread on large baking sheet on a clean piece of parchment paper. 

Can I eat it yet?

Bake at 300 degrees for 15 minutes, remove from oven, flip all pieces over (carefully or they might break!), and bake for 15 more minutes. Remove from oven and let cool on baking tray until pieces feel hard enough and cool enough to easily move to a rack. I plan to leave mine out to cool overnight to make sure they are nice and stale and hard, perfect for dipping in coffee. This is not recommended if you have an ant problem in your house.

I can't WAIT to eat some of these for breakfast tomorrow!