I recently returned from a five-day trip to Taipei with nothing but a weekender bag. “That’s the true sign of a jetsetter,” my editor said.
Actually, that’s the result of busing to and from Boston once or twice a month as I’m in a long distance relationship. Because I’m a starving journalist, traveling via bus means trekking to the subway and running up and down the platform stairs instead of catching a cab. Given my 4’11” frame, I’m obviously not keen on hauling luggage twice my size with me–so here’s what I’ve learned about packing light for weekeend trips. (Thanks, LDR!)
There aren’t many ingredients I love more than bacon, so it’s not a huge surprise that I turned to The Bacon Cookbook for my next culinary project. Though I was looking for dinner dishes more than dessert, as someone who loves sweet-and-savory concoctions, I couldn’t resist some bacon peanut butter truffles.
These did turn out a little messier than I’d prefer. Part of this was probably due to substituting some of the butter with bacon fat, following The Wicked (Awesome) Whisk’s adaptation, for a stronger flavor of bacon. The chocolate coating didn’t set and harden perfectly, since the recipe doesn’t call for tempering, and I opted to skip the cocoa powder. I’m guessing it didn’t help that I used chocolate chips instead of bars, which are better for tempering, or that I might’ve been a little impatient and heated up the chocolate a little too quickly.
Some other notes: I didn’t have a food processor, so I chopped the peanuts with a knife. Because the peanuts weren’t ground as finely as they would have been if they were put through a blender, the truffle filling was slightly lumpy. Next time, I’d up the peanut butter and use less peanuts. The bacon was easy to handle, since it was so crispy.
Despite the messiness, the truffles were amongst the most delicious things I’ve made. What can I say — bacon never ever fails to please!