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Baking

Bacon Blondies with Peanut Butter Frosting

Bacon blondies with whipped peanut butter frosting.

It’s hard for me to imagine that I’ve been blogging for long enough to have classic recipes but this definitely is one of them. Back in December 2009, through luck and well-placed drinks, I managed to capture the crowd favourite prize at a Foodimeet bake-off with these blondies.

In my youthful exuberance (well, the blog was young, I wasn’t really) I wrote a post about the event, the blondies, and the bacon that I cured myself for them. I might have made the recipe once or twice more then promptly retired it to my dishes-I’m-bored-with-making list.

Thankfully, after more than two years there I’m ready to bring the bacon blondies back. For the Super Bowl party I went to this year I added an extra layer of indulgence in the form of whipped peanut butter frosting with a chocolate swirl.

Bacon Blondies just out of the oven.

Bacon Blondies just out of the oven.

The other change that I think really turns up the good came as a suggestion from Michelle Edgar, co-owner and head dessert wizard at The Sweet Escapes. When Michelle makes blondies she browns the butter instead of just melting it give the squares another level of a richness and complementary sweetness. Coincidentally, Michelle also took a trophy home from that bake-off two years ago, but hers was in the pro category. (more…)

Bacon Garlic Fingers with Donair Sauce

Three-Cheese Bacon Garlic Fingers served with Donair Sauce.

These garlic fingers are ridiculously easy to make and the results are absolutely delicious. We upped the ante with three types of melted cheese, minced fresh garlic, and top-notch bacon but this is the sort of recipe that could be brought together from on-hand ingredients.

As well as convenient it’s also easy. As in the type of project that three guys in their twenties who are well into their fourth or fifth beer could tackle around midnight. Also, more delicious, marginally healthier, and much cheaper than delivery pizza as part of a weeknight family meal. (more…)

No Knead Bread in Stop Motion

How to make homemade no-knead bread in stop motion video.

I have a terrible video voice. When that light on the front of a camera is lit in red I sound like my grade nine gym teacher teaching us about the various rules of badminton when clearly he was just thinking about his next coffee-donut-smoke break. Why this happens is beyond me and I’m working on it but in the meanwhile I think I have a solution.

What’s the problem? Well, I know that many of you are visual learners and like to have a demonstration of techniques that you don’t have to read. Video seems weird if the presenter doesn’t opt to talk about what they’re doing. Last week a link to a very good stop-motion video demonstrating how to make yogurt crossed my Twitter stream and I knew instantly I’d have to borrow the idea for my own purposes.

The original was created by Agnes “bob” Gentili (bby_su on Twitter) and I encourage you to take a look at it on Vimeo. She makes yogurt and for my first attempt I went with Jim Lahey’s no-knead bread. ┬áThis is the pane integrale (fancy for “partly whole wheat”) recipe from his book My Bread. (more…)

Halloween Candy Bars

Leftover Hallowe’en candy presents a problem for which I have a solution more inventive than foisting it on coworkers and more elegant than eating it all yourself. Inspired by this Serious Eats post from a couple years ago I melted two pounds of fun-size chocolate bars onto an adapted version of the crust from Martha Stewart’s lemon squares.

Two pounds of unused Halloween candy.

Two pounds of unused Halloween candy.

It’s an abomination and looks like a dog’s breakfast–if the dog were about to risk some serious heart palpitations from all that chocolate–but I’m telling you it’s addictive. Like dessert-crack addictive. (more…)

Winter Clafouti

Straight out the oven the clafouti is golden brown and puffed but will fall when cool

I can’t be the only who spent all summer putting fruit and vegetables in jars and now begins to wonder what to do with all of these preserves. Holiday sharing helped take a bite out of the surplus but there is still a ways to go and I’m tired of hearing about how well it all works with ice cream.

I called a 250 ml jar of my strawberries in syrup and the heel of a jar of balsamic cherries into service to make the clafouti recipe from the Earth to Table cookbook. (more…)