Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling

Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling.  Take a moment to savor those words and let them fully sink in.  These Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling may just be everything you have ever dreamt of … and more.  Imagine breakfast all rolled up into one decadent, handheld sandwich of oatmeal, smokey bacon, and maple syrup.  It’s as epic as it sounds, and you totally need this in your life.

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Oatmeal Whoopie Pies with Maple Bacon Filling

Makes about 24 two-inch whoopie pies
(from Whoopie Pies: Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes)

Ingredients

Oatmeal Whoopies

4 tablespoons unsalted butter, at room temperature
1/2 cup (packed) brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not fast-cooking), separated into 3/4 cup and 3/4 cup
3/4 cup all purpose flour
1/2 cup baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

Maple Bacon Buttercream Filling

4 thick strips bacon, cut into 1/4 inch dice
1/2 cup (1 stick) unsalted butter, at room temperature
2-3 cups confectioners’ (powdered) sugar
3 tablespoons heavy (whipping) cream
1 tablespoon sour cream
1 tablespoon vanilla extract
1 tablespoon maple syrup
1/8 teaspoon maple flavoring
1/2 teaspoon salt

Directions

Oatmeal Whoopie

  1. Preheat the oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, granulated sugar, and brown sugar at medium speed until light and fluffy and smooth.
  4. Beat in the eggs one at a time.
  5. Add the vanilla, and beat until light and creamy.  Set aside.
  6. In a food processor or blender, process 3/4 cup of oatmeal until it resembles whole grain flour.
  7. Transfer the ground oatmeal to a medium bowl and add the remaining 3/4 cup of oatmeal, flour, baking soda, cinnamon, and salt.  Stir well to combine.
  8. Add the oatmeal mixture to the butter-sugar mixture, and beat on low speed until just combined.  Do not overmix.
  9. Using a spoon or a cookie scoop, drop about 1 tablespoon of batter onto the prepared baking sheet, making sure to leave at least 2 inches between each scoop of batter.
  10. Bake one sheet at a time for 8-11 minutes or until the cakes begin to brown.
  11.  Remove from the oven and let cool on the cookie sheet for 5 minutes.  Then transfer to a cooling rack to cool completely.

Maple-Bacon Filling

  1. In a medium skillet, cook the bacon over medium heat until crisp.
  2. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain and cool.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar on low until combined.
  4. Add the heavy cream, sour cream, vanilla extract, maple syrup, maple flavoring, and salt, and beat on low until smooth.
  5. Using a wooden spoon, stir in the bacon bits until just combined.

Assembling the whoopie pies

  1. Spread the filling onto the flat side of one of the cakes using an offset spatula, knife, or spoon.
  2. Top it with another cake, flat side down.  Very lightly press down.
  3. Repeat with the rest of the cakes and filling.

Note:  I store these in the refrigerator so that they stay as fresh as possible.

Candied Bacon Brownies

THIS is how you make brownies epic-ly delicious – swirl candied bacon throughout the brownie batter and sprinkle even more candied bacon on top.  The result is a fudgey, chewy, rich brownie with a smoky, salty kick.  Never have pork and chocolate tasted so good together.

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Candied Bacon Brownies

Makes one 9×13″ pan of brownies
(from King Arthur Flour)

Ingredients

Candied Bacon

12 ounces thick cut, uncooked bacon
light brown sugar, to coat

Brownies

1 cup Dutch-process cocoa
2 1/4 cups granulated sugar
3/4 cup confectioners’ sugar
1 1/4 teaspoon salt
1 1/2 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder, optional; for enhanced chocolate flavor
4 large eggs
3/4 cup vegetable oil
4 tablespoons water

Directions

  1. Preheat the oven to 350°F.
  2. Line a 9×13″ pan with aluminum foil and grease lightly, or line with parchment paper (I prefer to line with parchment paper because it’s less mess to clean up, and it’s easy to lift the brownies out of the pan).

Candied Bacon

  1. Spread the bacon in a single layer on a wire racked placed over a large, rimmed baking sheet.
  2. Coat the strips of bacon with a heavy sprinkling of brown sugar.
  3. Bake the bacon until it’s crisp but not totally browned (about 20 to 25 minutes).
  4. Remove the candied bacon from the oven, and place it on a plate or parchment to cool. Do not cool the bacon on paper towels as it will stick. When the bacon is cool, crumble or chop it coarsely.

Brownies

  1. In a large bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
  2. Add the eggs, oil, and water, mixing just until smooth.
  3. Stir half of the chopped candied bacon into the brownie batter.
  4. Spoon the brownie batter into the prepared pan, smoothing the top.
  5. Sprinkle the remaining candied bacon on top of the brownie batter.
  6. Bake the brownies for about 35 minutes or until a toothpick inserted into the center comes out mostly clean, with a few wet crumbs clinging to it.

Note: Brownies should be stored in an airtight container in the refrigerator for no more than 4-5 days.

Peas and Bacon

It’s not easy making frozen vegetables taste delicious, but with the help of a little bacon and some shallots, frozen peas are transformed into a quick and easy side dish that everyone will want seconds of.
Peas & Bacon- Ina Garten

Peas and Bacon

(Adapted from Ina Garten’s “Make It Ahead”)
Makes 4-5 servings

Ingredients

1 tablespoon olive oil
2 1/2 ounces bacon (1/4″ dice)
1 large shallot (halved and sliced)
10 ounces box frozen peas
Kosher salt and freshly ground black pepper

Directions

  1. Heat the olive oil in a medium (10-inch) sauté pan.  Add the bacon and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the bacon is browned and the shallot is tender.
  2. Add the frozen peas, 1 teaspoon of salt, and 1/4 teaspoon of pepper, and cook over medium-low heat for 4 to 5 minutes, until the peas are hot.
  3. Taste for seasonings, and serve.