Here’s a quick list of basics, because it was surprisingly difficult to find all the important information in one place… Read more Taking the Long Island Railroad from NYC’s Penn Station to JFK Airport
The plan was to stop by for a mere five minutes, but even before I step under the bright lights… Read more The sights and sounds of Taipei’s ShiDong traditional wet market
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!