Peanut Butter Bacon Cookies

30 Dec

Yes people, it’s happening. Peanut butter and bacon. Together in a cookie. That has no flour.

What is the world coming to?!?!

Well since we’re all supposed to fall off the fiscal cliff in just a few days and the country be overtaken by zombie gnomes I was like hey, let’s just go for it. 

The real reason I chose to make these cookies because I was looking through my Joy the Baker (myfemalenonlesbianbakingcrush) cookbook yesterday and came across this recipe. I thought they sounded really unique and would make for an interesting blog. 

And to make these cookies even more tantalizing is the fact Joy described them as “man bait.” Seriously guys, peanut butter and bacon mixed together are two of the surest ingredients to snag you a man. I asked my mom if I should put chocolate chips in them also and she said that they for sure would become man bait then. There was also something thrown in about trolling around during the witching hour with them but that’s neither here nor there. Plus I don’t think it’s wise for me to be setting any man bait traps right now. I’ve already had one child out of wedlock this year and more shenanigans would send my father over the edge. 


But back to business! And cookies!

The recipe calls for roasted peanuts and all we had was raw, so I roasted them in a dry pan on a low flame. You just shake them every so often and wait until you can start to smell them; that’s when you know they’re done. It’s also kind of a pain to remove the skins from the roasted peanuts and I’m sure there’s an easier way to do it, but I decided to be hard headed today.

This recipe only makes about 2 dozen cookies and has 8 strips of bacon in it! The bacon, however, makes the cookies very chewy and slightly salty. It also has a lot of sugar in the recipe so the balance of saltiness with sweet is really nice. I have to say I was surprised by the turnout on these cookies. Since they had no flour and were primarily peanut butter I wasn’t quite sure what the consistency would be but I think it turned out quiet nicely. When I had to make balls out of the dough and squish it together, it was pretty crumbly and very greasy which was slightly disgusting but just go with it. Any guy would fall head over heels in love with you (or maybe a girl!) if you presented them with these cookies. 



I better go check my traps!!

Just kidding dad. Cool your jets.

Peanut butter bacon cookies- from the Joy the Baker cookbook

makes about 2 dozen

8 slices bacon

1 cup peanut butter

1 1/2 cups granulated sugar

2 tsp molasses

1 large egg

1 tsp baking soda

generous pinch of grated nutmeg

1/2 cup coarsely chopped roasted, salted peanuts

Place a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with foil and place bacon slices in a single layer. Bake bacon until cooked through and crisp, 12 to 15 minutes. Remove from the oven (keep the oven on), let cool slightly, then transfer to paper towels to cool completely. When cool enough to handle, coarsely chop the bacon and set aside.

Line a clean cookie sheet with parchment paper and set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter, 1 cup of the sugar, and the molasses until thoroughly combined, about 3 minutes. Add the egg, baking soda, and nutmeg and mix on medium speed for another 2 minutes.

Remove the paddle attachment and the bowl and use a wooden spoon to fold in the bacon and peanuts. Roll the dough into large walnut-sized balls and roll in the remaining 1/2 cup sugar. Place on lined cookie sheet, and use a fork to make that distinctive peanut butter cookie crisscross pattern. If the cookie dough begins to stick to the fork, dip it in sugar before pressing into cookie. Dough will be a little crumbly, just press together with your fingers as necessary.

Bake for 10 minutes, until lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 



Sugar Cookies!

22 Dec

So of course I had to start out with one of the quintessential holiday treats: sugar cookies.


There’s nothing better than a sugar cookie. Well, there are a few things that may squeeze in right above them.

Bags of money that you suddenly find on your doorstep. Baby giggles. Third kisses. First kisses can sometimes be all kinds of bad.

But sugar cookies are right up there! Especially when they’re frosted with yummy royal icing, very similar to what I use on my cupcakes. 


So this was a very easy dough to make. It comes from the baking bible (Betty Crocker) and anybody can do it! Even you!!



The recipe says it makes 5 dozen 2 inch cookies, but I used fairly large cookie cutters so it made about 2 1/2 dozen. My mom pulled out all her cookie cutters, including some old antique ones, so it was fun to make multiple shapes to keep it interesting.




Most traditional royal icings call for egg yolks, or sometimes it’s just powdered sugar and milk, but I found a recipe for butter royal icing and it was very yummy. I added just a hint of food coloring because when you tend to add a lot of food coloring to frosting, the color starts to separate and give your frosting this grainy look.





Pretty pretty cookies!!


 Sugar Cookies Recipe

From Betty Crocker

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch (really? like really?) thick on a lightly floured board. Cut into shapes. Place on lightly greased baking sheet and bake until edges are light brown, 7 to 8 minutes. Frost and decorate.

Butter Royal Icing


Enough for 2 1/2 dozen generously frosted cookies

4 1/2 cups powdered sugar (sifted)

1./2 cup plus 1 tblspn butter, softened

3 tblspn vanilla

3 tblspn milk

food coloring of your choices

Combine powdered sugar, butter, vanilla, and milk, beating until creamy. Add more milk or sugar until you reach your desired spreadable consistency. Spread frosting over cooled cookies and have fun!!



Guess who’s back, back again

21 Dec

Welllllllll hello everybody!!! I took a little peak and my last post was on August 29, 2011. Pretty pitiful, I know. But I have good excuses!!

Well first off I didn’t have Internet at the apartment I had moved to and then the whole getting pregnant followed by getting dumped, having to move home with the parents threw me for a loop so now I feel like I’m finally getting back to normal. I’ll admit, I got a bit depressed there for a while (how could I not be) but now I’m back working and really into the swing of being a mommy. And seriously, who could resist this little baby?


I’ve decided to get back into the swing of things and start blogging again but I have no idea what to make!

So I’m asking for help! Please leave a comment including what you think I should bake and I promise to do it ASAP!!

Whipped Vanilla Bean Frosting

29 Aug

So I am writing this blog from my iPhone which is highly irritating but I don’t have the Internet anymore nor do I feel like driving to Safeway or Starbucks to use their wifi so I am stuck to typing this out on a teeny tiny keyboard.

Another unfortunate thing about using the phone is I don’t know how to upload photos from it into the blog. So no pictures. Sorry kids.

What I’d like to talk about is whipped vanilla bean frosting. I was introduced to this frosting via Naomi and it’s from Sweetapolita (remember I have a cake crush on her). This frosting is so light and fluffy and when I asked Naomi why, she said its because you beat the butter for a very long time.

This is true. You beat 3 sticks of butter (hellllll yeah) for 8 minutes and then you add the vanilla, vanilla bean ( this is essential), powdered sugar and milk and you beat it again for an additional 6 minutes.

What I like about this frosting is it holds it’s shape in the heat. I left a frosting cupcake out on my table in the middle of the day for a few hours and the frosting showed no sign of melting or sagging. I wouldn’t recommend leaving it out in direct sunlight all day but this was an interesting and helpful discovery.

The vanilla bean is essential because it gives this frosting the iknowwhatimdoingbecauseimsmartenoughtosplitavanillabean look without putting in a lot of effort. The beans are expensive, but I found them at Safeway for $6 apiece and it was buy two get one free. Not too shabby. It makes the frosting extra fancy to see it speckled with little black dots. Don’t you feel fancier when you eat French vanilla ice cream as opposed to regular vanilla?

Side note-when I used to work at 31 flavors our French vanilla was yellow because it had egg yolks in it which made it French. Whaaaaat?

Anyways this is an easy, go to vanilla recipe.

My elbow and finger are started to hurt from typing. I’m done now.

Whipped Vanilla Bean Frosting


3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes

3 cups sifted (480 grams/7 ounces) confectioners’ sugar (icing, powdered)

3 tablespoons (45 mL) milk

1 vanilla bean, scraped

1 teaspoon (5 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

pinch of salt


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

4. You can eliminate the vanilla bean and use a total of 1 1/2 teaspoons (of pure vanilla extract.

*Adapted from Donna Hay

I’m baaaaaaaaaaaack

28 Aug

Well I’m sorry it’s been floppity jillion years since I’ve done a blog but a LOT has happened!!

1. I moved. To a way better place. I can actually hear my own thoughts and don’t have to be subject to roaring engines and people’s bad taste in music while I’m trying to sleep. And it has a bathtub. And it’s $165 cheaper a month. And…the best part…

Awesome huge kitchen. It has a skylight so it makes it super bright and cheery. I love it.

2. My dear friend Naomi moved back to Virginia. But never fear, Crumb. will still carry on!

I’ve still been baking….

This cake tasted amazing. It was a three layer vanilla cake with a layer of marshmallow filling and raspberry filling. It, however, did not like the heat and the freaking raspberry frosting on the outside kept sliding down. When I poured the ganache on the top, it decided to drag down the entire sides of the cake with it. No bueno. But myself and my cousins fixed it as best as we could and it turned out alright.

Chocolate espresso cake with a chocolate cinammon glaze. Yum.

Lemon cake with a lemon glaze.

Strawberry rhubarb pie…

Mixed berry pie…

Ruffled Amazingness

8 Jul

I’m pretty sure this cake is too sexy for its shirt.

I’m also pretty sure this cake is also a lady. Likes to be taken out for a nice dinner, maybe a couple drinks, we’ll see how the night goes.

So I discovered this cake on Sweetapolita. I have a new baking crush on Rosie, the lady who runs the site. The cakes she makes a freaking insane and she looks like a model and her husband is super hot and she has adorable little babies and I hate her so much. The worst part is that she has an amazing writing style! Read her. She rocks.

Anyways I saw her ruffled cake which can be found here and I was like ohmagod I have to try that cake because it looks ridiculous and girly and everything that I love. She has a link to a video on YouTube on her page and the girl who did it made it look really easy. And you know when things look easy, that means they are not easy.

I used her chocolate cake recipe which can be found on the page for the rich and ruffled cake and I’m so glad I did. It was super moist and light and incredibly easy. But unfortunately, tragedy did occur…

One cake round turned out perfect. You could not ask for a better cake round. However…

About fifteen minutes into the cooking process, I was like “something smells burning.” And sure enough, one of the cakes had like exploded out of the side and was dripping all over my oven. This also caused the round to be lopsided, which I did not notice until I had assembled the cake. Oh well. Trial and error.

The frosting that Rosie says she likes to use for this recipe is Swiss Meringue Buttercream, but it kinda sounds like a diva frosting. In order to have enough for this recipe, you need to whip up 15 egg whites. Hells no. And the frosting doesn’t really like to be frozen. Sounds like a lot of hooping jumping, especially when this cake was made purely to practice technique. Just choose your favorite buttercream recipe and basically times it by 4. You need to have about 15ish cups of frosting in order to do this properly. I know it’s crazy. I had a little left over so I popped i in the freezer.

What you do is you get a petal tip and you hold the pastry bag straight up and down next to the cake. Parallel I guess. You have the small end of the tip facing towards you and you just do a zig zag motion back and forth up the side of the cake. Make sure you do a crumb coating first so the ruffles have something to adhere to. I kept having to pop my cake in the freezer since it’s so hot it was getting a little melty.

Messy kitchen!

I had to make more frosting, which is why the top is pinker than the sides.



Red, White and Blue Cupcakes

4 Jul

‘Tis that time of year again. Time for people to bust out their inner patriot that they keep hidden every other three hundred and sixty four days of the year.

This oh so wonderful holiday does not, however, give random citizens the right to wear star spangled swim trunks out in public with obviously no underwear on underneath. I’m pretty sure George Washington would’ve sent him back to England for doing that.

So at work we were having a fourth of July potluck and of course I wanted to bake something, mostly because I wanted to bake something awesome and get people interested in Naomi and I’s company. After looking at a few recipes, I decided on red velvet cupcakes with a blueberry center and cream cheese frosting.

I had made red velvet once before and I was disappointed that it didn’t turn out very red. Probably because recipe didn’t call for food coloring. Duh. I vaugely remember the recipe saying the cocoa mixes with the vinegar and it creates some type of reaction and blah blah but it was a bunch of hooey in my opinion. I used Joy the Baker’s recipe because I totally trust her.

There are some crazy vegans out there that don’t approve of food coloring and say to use beet juice instead to color the batter, but that it might “slightly alter the flavor.” Yeah no shit. Beets are freaking disgusting. If something is potent enough to turn your pee pink then it most definitely is going to alter the flavor of your batter. That whole vegan business is kinda sketchy to me. Just eat some damn cheese and eggs and pepperoni and whatever else is apparently off limits. I guarantee life will be more fun if you do.

So I know it’s a little hard to see, but there’s a gooey blueberry present in the middle. What my orignial plan was was to just layer the blueberry filling between the batter, but it wasn’t really having the affect I wanted so I punched holes with my (clean) index finger in the cooked cupcakes and filled it with more filling.

The blueberry filling took me a while to make because I was making such a large quantity. What you do is cook blueberries down with brown sugar and lemon juice for a while until it’s nice and syrupy. I ended up having to add some corn starch to it to thicken it up. If you do that, make sure you dilute it down with water before hand that way there’s no clumps.

I was pretty satisfied with the finished product. Using an ice cream scooper to put the batter into the pans helped the cupcakes stay consistent sizes and have them bake evenly, so I recommend that you do this as well.

Some shameless self promotion….email us! Please!

My Favorite Red Velvet Cupcakes

recipe from Joy the Baker

makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

3 Tablespoons unsweetened cocoa powder

2  Tablespoons red food coloring

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan. If you decide to use the filling, you can put in a little batter, a little filling, and then more batter, being careful you don’t have the tin more than 3/4 full. You can skip this part and just make a hole with your index finger in a cooled cupcake and fill with the blueberries. Or you can just skip it all together. 

Bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cream Cheese Frosting

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

Beat the powdered sugar, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

Blueberry Filling

recipe from The Noshery

3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided

2/3 cup (packed) golden brown sugar

2 teaspoons fresh lemon juice

1/2 teaspoon finely grated lemon peel

Pinch of salt

For Filling:
Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.