Just a small portion of the epic batch of oatmeal chocolate chip cookies (Brad’s mom’s recipe!) that I baked up on the 4th of July
Hey guys! How was your 4th of July? I spent the day cooking, loungin’ by the pool, and of course watching fireworks! Dinner consisted of panzanella salad, our favorite brown sugar garlic flank steak, and, of course, way too many of the above cookies. Such good eating!
Guys. I finally did it.
I put bacon in a baked good and it’s exactly as so-wrong-it’s-right as I wanted it to be.
Bacon in baked goods has been a little food trend for a while now, but I’ve always been skeptical. I obviously love bacon in just about everything, but I just feel that there is a time and a place for bacon baked goods. I didn’t want to just add bacon to my brownies just BECAUSE. I wanted to find something sweet that the bacon flavor would really complement, a baked good that was just screaming for some smoky MEAT, ya know?
We’re still in serious St. Patrick’s Day prep mode over here! On Sunday we took care of breakfast, and today we tackle dessert.
Hm…breakfast, beer, dessert. Those are the 3 most important meals of the day, right?
Chocolate chip cookies will forever have a place in my heart as one of the first things I ever “baked.” Nothing would make me happier than buying break-and-bake chocolate chip cookies with little peanut butter cups in them, throwing 11/12 onto a baking sheet (I’ll let you figure out what happened to the 12th), and under-baking them by about 2 minutes. I’d have a perfect dessert ready in less than 20 minutes, hot and gooey and met with praise and excitement from everyone around the house. Making those cookies was what made me realize I love baking – the ability to make people so happy with a combination of butter, chocolate, and love was, and continues to be, my favorite feeling.