First, I am excited and patiently awaiting for the Brooklyn Bacon Takedown to occur on Sunday, October 17th from 4-6 pm at the Bell House in Brooklyn. I asked the site owner to add me to his mailing list through which he will disseminate ticket information at any moment. Check it out at http://chili-takedown.com/ As soon as I grab tickets, I will post their availability.
Second, a member of the Brooklyn Brunch crew shared a delicious recipe from http://iluvpork.com/?p=547 for Bacon Chocolate Chip Cookies!
Ingredients:
1 lb of thick cut smoked bacon
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup unsalted butter, melted
1 cup packed dark brown sugar
1 cup packed light brown sugar
1 cup white sugar
2 tablespoon vanilla extract
2 eggs
2 egg yolks
2 cups bittersweet chocolate chips
1 cup semisweet chocolate chips
1. Cook your bacon until crispy and set aside on paper towels to drain excess grease. Yes it is a lot of bacon but we are making a lot of cookies!
2. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper. I used a little bacon grease.
3. Sift the flour, baking soda and salt together and set aside
4. In a medium bowl, cream together the melted butter and all sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and chopped bacon by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
