Thank you for showing so much love to all our guest posters so far! Y’all are the best readers, I swear to the high heavens of food blogging. We’ve got lots more good stuff to come, but as for our next guest post…anyone who claims to love double entendres and puts it in their blog biography is totally a friend of mine. Meet Hillary. She loves double entendres, and she has a blog. In other words, we’re friends.
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Hey, Everythingtarian readers!
My name is Hillary, and I blog over at Go With the Dough, where you can usually find me talking about a wide range of topics including my random life adventures and travels, exercise, and above all else, food.
I love food. I love shopping for food, talking about food, making food, and (obviously) eating food. While I try not to discriminate against savory dishes, I can’t deny the fact that my sweet tooth is overpowering. Forget sweet tooth; I have entire mouth full of sweet teeth. Some days, without even realizing it, I’ll only eat sweet foods from breakfast through dinner (yup, it’s possible)—and then I’ll have dessert.
To make matters worse, I love the process of baking way more than I like the process of cooking. I have no idea why this is; maybe it’s the challenge of getting things just right (as baking is literally a science and cooking can be a little more haphazard) or the fact that raw cookie dough just tastes better than anything else in the world. Whatever it is, my heart belongs to sweets and baked goods in particular.
Then Holly sent out a call for guest bloggers, and I saw my chance to break out of my typical baking shell for a hot minute. One of the things I love most about Holly’s blog is its name. I love that Holly refers to herself as an “Everythingtarian” and that she tries everything at least once. So, just for today, I’m going to consider myself an Everythingtarian as well and try something I’ve never tried before:
Maple Bacon Chocolate Chip Cookies
(makes about a dozen cookies)
- ¼ C. + 2 tbsp butter (at room temperature)
- ¼ C. + 2 tbsp sugar
- ¼ C. + 2 tbsp brown sugar
- 1 egg
- ½ tsp vanilla
- 2 tbsp maple syrup
- 1 ¼ C. flour
- ½ tsp baking soda
- ½ tsp salt
- 2 slices bacon, cooked until brown and crispy, then chopped
- ⅓ C. chocolate chips
- Beat butter and sugar in a stand mixer until well combined.
- Add in egg, vanilla, and maple syrup.
- In separate bowl, combine flour, baking soda, and salt.
- Slowly add dry ingredients to wet and mix until fully incorporated.
- Fold in bacon and chocolate chips.
- Refrigerate dough at least 45 minutes and up to one day.
- Drop dough onto cookie sheets using a tablespoon. Bake at 350* for 10-12 minutes or until golden brown.
Ok. So I didn’t break out of my shell TOO much with these (yes, they are still cookies and, therefore, still satisfy my sweet teeth). But never before have I put a savory spin on my baked goods; usually my cookies are loaded with candy or even other cookies. But bacon?! This was a longshot.
And it was also delicious.