Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

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    Photo by Analiese Trimber

  29. Serve!
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Breakfast, Dairy-Free, Gluten-Free, Paleo, Sweet

Paleo Bacon Encrusted Pumpkin French Toast

There is a beautiful time right before sleep where most ponder the meaning of life or think about all the things they have to do the next day but for me, this time belongs solely to bacon. Now, bacon is in my heart and mind most of the time, but you must know these pre-sleep thoughts are the most valuable thoughts my brain produces each day. For some reason, I come up with all of my recipes in this sweet, sweet moment before departing from the real world for the next seven (or hopefully more like ten) hours. And when I wake in the morning, it’s like it was all a dream, but one that I can immediately make into a reality.

This french toast recipe is the product of one of these late-night unintentional food brainstorms. My sleepy, half-conscious rationale: bacon belongs in breakfast. Bacon and pumpkin are a completely underrated duo. Paleo people constantly crave bread. Bacon belongs in everything, so my first two points are moot. So with these thoughts, I say why not make Paleo English Muffins, soak them in pumpkin because hello, it’s Fall, and then crust it all up with some bacon and shredded coconut because coconut is also awesome. Then spread almond butter everywhere, add your favorite fruit, and stack it all up because I’ve been obsessed with stacking things lately. Then douse in syrup or honey or BOTH because I actually used both. Just do it.

Level: Medium

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 2

Ingredients:
English muffins adapted from Running to the Kitchen
1/2 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon coconut oil
4 tablespoons water
French toast
6-7 slices bacon, diced
1/4 cup pumpkin purée
2 eggs
1/2 cup non-dairy milk (I used coconut)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1-2 tablespoons maple syrup, plus more for topping
1/2 cup unsweetened shredded coconut

Directions:

1. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5-6 minutes, or until fully cooked.
2. Using a slotted spoon, remove the cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
3. Once bacon has cooled, crush up into the tiniest pieces possible, or use a Vitamix/food processor to do your dirty work.
4. While the bacon is in the frying pan, combine all ingredients for English muffins in a small bowl.
5. Grease two threeish inch glass Pyrex dishes or something equally as microwaveable.
6. Separate the batter into the two separate microwave-safe dishes.
7. Put one dish in the microwave and cook for two minutes. Repeat this process with the second dish. I didn’t do them together because that would change the cook time. You know, science.
8. After each muffin is finished cooking, remove from dish onto a cooling rack.
9. Once the muffins are cool enough to touch, slice in half creating two half as thick pieces. Use a bread knife, people. These things are fragile.
10. In another small sized bowl (sorry for all the bowls), combine pumpkin purée, eggs, milk, vanilla extract, cinnamon, cloves, nutmeg, and maple syrup.
11. Pour mixture into a dish large enough to fit all slices of English muffin without touching. I used a long, rectangular glass Pyrex dish. I swear this isn’t an ad for Pyrex.
12. Place English muffin slices in pumpkin and egg mixture and let soak for about a minute. Flip over and wait equally as long on the other side.

Photo by Analiese Trimber

Photo by Analiese Trimber

13. While your English muffins are soaking, combine crushed bacon and unsweetened shredded coconut in a shallow dish.
14. Grease and heat a large frying pan over medium-high heat. I like to let mine heat up while I crust the muffin slices.
15. Dip soaked English muffin slices in bacon and coconut mixture, covering every inch possible.
16. Add to frying pan and cook for about 2 minutes on each side, or until golden brown.
17. Stack it all up with your favorite fruit and something creamy and delicious like almond butter and douse (at least three steps past drizzle) it all in maple syrup and honey. Both. It’s an order.

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Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Bacon Snickerdoodle Ice Cream Sandwich

If you own an Instagram account, you probably know everyone is freaking out about ice cream sandwiches this summer. From classic approaches like vanilla ice cream sandwiched between two chocolate-chip cookies, to untraditional versions where cookies are replaced with things like donuts, pop-tarts, or churros, for what I’m convinced is solely for straight-up shock value, the general population is definitely glad this old-timey dessert is making a comeback.

Now, I’m on Instagram far more than I should be, and I have not seen nearly enough ice cream sandwiches that include bacon (or that are paleo, but that’s a different story). As a matter of fact, I don’t even think I’ve seen one with bacon at all. What. A. Crime. Well don’t worry, The Bacon Princess is here. And to compensate, bacon appears not once, but TWICE in this ice cream sandwich. First, bacon magically hops into the bowl with cinnamon and sugar, intent on being rolled all over that snickerdoodle dough. And THEN, it decided to candy itself with some espresso powder, hell-bent on corrupting the pureness of vanilla ice cream (in the best way). The bacon…it has a mind of its own!

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: about 15 minutes
Total Time: about 40 minutes

Servings: 4 sandwiches

Ingredients:
6 slices bacon, diced
2 cups almond flour
1/4 teaspoon baking soda
1 pinch salt
1/3 cup coconut oil
1/4 cup + 2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon coconut sugar, optional
2 tablespoons espresso powder
ice cream – your choice. Paleo ice cream exits, I promise. Or you can make it using a recipe like this.

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5 minutes, or until fully cooked.
3. Using a slotted spoon, remove half of the cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
4. Remove as much grease from pan as possible.
5. Over low heat, add espresso powder and two to three tablespoons of maple syrup to the bacon left in the pan. You can use coconut sugar if you have it, or maple syrup will be fine.
6. Cook for a couple minutes, or until the maple syrup bubbles for a little while.
7. Remove to a plate lined with parchment paper (not paper towel or it will stick!). Let sit until you are ready to assemble the sandwiches.

Photo by Analiese Trimber

Photo by Analiese Trimber

8. Once the cooked plain (not candied) bacon is cooled and as much of the grease as possible has been absorbed, put in a food processor/Vitamix and pulse until very fine. If you don’t have an appliance, chopping as finely as you can will do.
9. In a medium-sized bowl, combine almond flour, salt, and baking soda.
10. In a separate, small bowl, combine coconut oil, 1/4 cup maple syrup, and vanilla.
11. Add wet ingredients to dry and combine fully.
12. In another small bowl, combine cinnamon, ground bacon, and coconut sugar, if you are using.

Photo by Analiese Trimber

Photo by Analiese Trimber

13. Grab a heaping tablespoon of dough, roll into a ball, and then roll in the cinnamon/ground bacon mixture, making sure all sides are covered.
14. Place covered balls of cookie dough on your baking sheet, at least 2-3 inches apart. This batch of dough yielded 8 cookies for me.
15. Tear yourself a small piece of parchment paper, place over a cookie ball, and, using a measuring cup, gently flatten each cookie. The parchment paper is so the dough doesn’t stick to the measuring cup. Also, don’t go too overboard, just gently press until the balls turn into semi-flattened discs.
16. Bake cookies for 10 minutes, or until bottoms of cookies are slightly golden brown.
17. Let cool on baking sheet for about 2 minutes, and then remove to a cooling rack to cool completely.
18. Take cooled candied bacon, add to food processor/Vitamix and pulse until fine. Again, if you do not have an appliance, chopping as fine as you can will be okay.
19. Transfer candied bacon bits to a plate.
20. Once cookies are cooled completely, scoop your favorite ice cream (I used vanilla Luna & Larry’s Coconut Bliss– the best Paleo ice cream there is!) onto one cookie and smooth out.
21. Sandwich other cookie onto the one with ice cream and roll in the candied bacon bits.
22. Eat the hell out of it. Just a note: you can totally assemble these babies, put them in a Ziploc, and throw them straight into the freezer to enjoy later.

IMG_0744

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Dairy-Free, Gluten-Free, Paleo

Just In Time for the Weekend: Paleo Maple Bacon Donuts

Maple bacon donuts, I love you. I love you so much, I wrote you a haiku:

“I really know now
that I can’t live without you
I think this is love”

While my poetry skills speak for themselves, I have a couple other things I need to say about these donuts. First of all, they’re gluten-free, dairy-free, AND paleo. Say what?! Yeah, you heard me.

Secondly, if you don’t have a donut pan, just make muffins. They’ll taste the same, and look a little different. Embrace your individuality.

Last thing I want to bring to your attention: I got a vegetarian to try these donuts. What? A vegetarian? Yeah. Consider that a small step for bacon-obsessed kind. She couldn’t resist the wafting smell of maple and bacon. But then again, who could? We’re all only human.

Level: Medium

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings: makes about 12 small donuts

Ingredients:
For the donuts
8 slices bacon, diced (yeah, baby!)
1 3/4 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking soda
1 pinch salt
1 1/2 teaspoons cinnamon
4 eggs
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla
For the glaze
1/4 cup maple syrup
2 tablespoons coconut oil, melted
2 tablespoons ghee or coconut cream

Directions:
1. Preheat oven to 350 degrees and grease donut pan.
2. Place diced bacon in a medium-sized skillet over medium heat for about 5 minutes or until fully cooked.
3. Once bacon is cooked, remove almost all pieces to paper-towel lined plate to absorb the grease.
4. With about three pieces-worth of bacon left in the pan, pour some maple syrup on it.
5. Cook for about 1 more minute. Put these caramelized pieces on a plate without a paper towel, or else they’ll stick to the paper and that will be a nightmare. Reserve these pieces as garnish.
6. Once all bacon pieces have cooled, chop up into beautiful little bacon bits, but keep the non-caramelized and the caramelized separate.
7. In a medium-sized bowl, combine all dry ingredients.
8. In a separate medium-sized bowl, combine all wet ingredients.
9. Add wet ingredients to dry, and mix in the non-caramelized bacon bits.
10. Using a spoon, fill donut pan with batter.
11. Bake for 15-20 minutes, or until a toothpick comes out clean.
12. When cool enough to touch, move donuts to cooling rack and let cool completely.
13. While donuts are cooling, combine maple syrup and melted coconut oil for the glaze.
14. Add Earth Balance, and stir until melted and fully incorporated.
15. Dip donut in glaze. This glaze probably won’t harden like the donuts you’re used to, but it will taste just as good and will adhere those caramelized bacon bits you haven’t forgotten about to the top like a pro.
16. Sprinkle caramelized bacon bits on top of donuts.
17. Eat all twelve in one sitting.

Photo by Analiese Trimber

Photo by Analiese Trimber

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