Mmm...bacon.
I’ve been on a baking kick lately. Two weeks ago, I was inspired to whip up some brown butter ice cream with caramelized bacon (recipe courtesy of the Coolhaus truck) and Amy Sedaris’s vanilla cupcakes with rosewater frosting.
Too pretty to eat? Nah.
Today I’ve got to finish a magazine feature, but after that, I plan on using my mad scientist skills again to create Earl Grey cookies and chili chocolate truffles. Neither recipe looks particularly difficult, though as I don’t eat much chocolate, I’m always a little wary about how anything chocolate-themed will turn out unless I have a tester around. So, post feature, I’ll be heading off to Surfas to pick up dried ancho chilies and ancho chili powder to make these truffles extra spicy.
What’s Surfas? It’s an incredibly well-stocked restaurant supply store. It’s also within biking distance which makes it very very dangerous.
Update: Here are the photos of the finished truffles and cookies. I loved these cookies – they’re so easy to make and the best part is you can have them anytime because you store them in the fridge and just slice off a few when you’re in the mood for something sweet…and a little spicy!
