Carrot soup revisited

I first shared this recipe back in January 2012 because, in spite of my lack of love for carrots, I absolutely adored this carrot soup. I initially tried this recipe due to an abundance of leftover carrots in my fridge and I am so glad I did! It’s easy, doesn’t take long to complete (the prep might be the longest part), and tastes like heaven in a bowl. Plus, my ex-husband really liked it so it was a healthy dinner that was guaranteed to make him happy.

A few weeks ago a couple of close friends and I decided to do a soup swap. We would each make a few different soups and give them to each other for easy lunches or dinners to accommodate our busy (and sometimes medically difficult) lives. One of the requests was for vegetarian and vegan options, which isn’t my usual fare, but I was willing to adapt. In order to maximize my chance of success I decided to simply adjust my current favorite soup recipes to be either vegetarian or vegan rather than trying anything completely new. I wasn’t 100% successful making the final products vegan, but I definitely made some big strides in that direction.

For the carrot soup I substituted vegetable broth for the chicken stock, and replaced the heavy cream with canned coconut milk. I figured because curry was involved in this recipe coconut milk was appropriate, but I really wasn’t sure how it was going to taste. One thing I didn’t swap out was the butter, so this recipe is vegetarian, but not vegan. However, I see no reason you couldn’t simply use all olive oil for sautéing the onions and carrots rather than a combination of butter and oil. I’m sure it would turn out just as good. Also, I quantified the amount of salt and pepper rather than leaving it open ended. I’ve never liked when recipes do that so I made sure to note how much I used this time. Once I finished making a batch of this carrot soup last week I tried a spoonful to make sure it wasn’t terrible. The verdict? It was incredible! Surprisingly so, even. I recommend this vegetarian version of carrot soup even more than the original recipe!

INGREDIENTS:
4 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
1 c diced yellow onion (about 1/2 large onion)
3 c (1 lb bag) sliced baby carrots
3 c vegetable broth
1 1/2 tsp curry powder
1 tsp salt
1/2 tsp black pepper
1 c coconut milk (canned)

DIRECTIONS:
In a stock pot, melt the butter and heat the olive oil over medium heat. Once the butter is melted, add the onions and saute until transparent, about 5 minutes. Don’t let them brown. Add the carrots and stir well to coat with the butter and oil mixture, adding more oil if needed. Cook over medium heat, stirring occasionally to avoid browning, until the carrots are soft, 12-15 minutes. Sprinkle curry powder, salt, and pepper over the vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add the vegetable broth and bring to a boil. Reduce heat and simmer until carrots are completely soft, 20-25 minutes. Remove the pot from the heat and, using an immersion blender, carefully puree the mixture until smooth. Stir in the coconut milk (use a whisk if it’s clumpy) and return to the stove over low heat just until the soup is warm. Enjoy!

NOTES: Makes 4 servings (1 c each), but can be easily doubled!

Based on Senegalese Curried Carrot Soup from Serious Eats.

Ultimate pumpkin bread

After the usual ordeal of preparing for air travel I finally made it to LAX and sat down at my gate with my laptop expecting to be able to connect to wifi and update my webpage. Due to several factors yesterday was just too busy, and by the time I was able to think about blogging it was really late and I needed sleep a little before my flight today. However, when I got to the airport today my laptop wasn’t recognizing the LAX wifi connection for some reason. And then I discovered that internet access on my flight was $24! Needless to say, I didn’t pay that hefty price. So that brings me to the present, sitting in my Disney World hotel room for a few minutes to charge my phone before heading to Magic Kingdom for the Halloween party. After such a long day I’m taking advantage of this brief window of down time to publish this post.

All throughout October I knew how busy Halloween was going to be for me. Not only was it the day of the annual chili cook-off at work, but I figured I’d be scrambling to finish getting ready for my trip to Disney World. Add a 12-hour workday on top of that and I barely had time to eat dinner last night! I’ll write more about that tomorrow. The point of this little rant is to explain why I planned ahead of time to share this year’s pumpkin bread recipe on Halloween rather than writing a more extensive post. So here it is!

I mentioned this pumpkin bread last year, but didn’t deem it worthy of a formal recipe post at the time. This year I’ve used it twice and it’s absolutely the most delicious pumpkin bread I’ve ever made. The amount of spice is perfect and the combination of the pumpkin puree and pudding mix makes this bread incredibly moist. I took half a bundt cake to my Galloway running group’s end of the season breakfast a few weeks ago and they devoured every single crumb. Since I was doing Whole30(-ish) at the time I shared the rest with my co-workers and it disappeared in record time. I don’t know anyone who doesn’t like pumpkin bread, and this recipe is so easy to make and perfect for fall and winter. Just remember to grease the bundt pan or, as I learned firsthand, your cake will be ruined!

INGREDIENTS:
5 large eggs
1 1/4 c canola oil or extra light olive oil
1 can (15 oz) pumpkin puree
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cardamom
1/2 tsp salt
2 packages (3 oz each) cook-and-serve vanilla pudding mix
1 tsp baking soda
2 c all-purpose flour
2 c granulated sugar (or half white sugar, half light brown sugar)

DIRECTIONS:
Beat the eggs in a large mixing bowl with an electric mixer. Add the oil, pumpkin puree, and vanilla and beat until smooth. Add the cinnamon, nutmeg, pumkin pie spice, cloves, ginger, allspice, cardamom, and salt and beat until combined, scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla pudding mix and baking soda and beat until combined. Lastly, add the flour and sugar and beat until combined. Pour the batter evenly into a 12 cup bundt cake pan with every nook and cranny coated with cooking spray. This is important because you don’t want the cake to stick! (This happened to me the last time so I speak from experience.) Bake at 325 deg F for about 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before inverting the cake onto a wire rack. Cool completely before slicing. Enjoy!

Based on Taste of Home’s Delicious Pumpkin Bread.

Famous peanut butter bars

I wish I had a video compilation of people’s reactions when they taste these peanut butter bars. In my experience their eyes get wide and they exclaim something like, “Oh my god!” Then they ask me for the recipe. These are seriously the most delicious and addictive treats I’ve ever had. Once I start eating them I have trouble stopping. One time back in high school I received a marriage proposal when a friend of mine tried one. I think I can safely say that if you like peanut butter, you’re going to love these peanut butter bars. I first wrote about them back in 2011, but I halved the recipe and it just wasn’t the same. But since I needed a boatload of goodies for holiday parties and other get-togethers this week I whipped up a full batch (a whole jelly roll pan’s worth) and served them on three different occasions. I ate more than my fair share too! Didn’t I say they’re addictive?

INGREDIENTS:
1 c (2 sticks) melted butter
16 oz (1 jar) chunky peanut butter
1 1/2 c graham cracker crumbs
1 lb powdered sugar
8 oz Hershey bar (I used two 4.4 oz bars)

DIRECTIONS:
The original recipe, which is handwritten on an index card in my mom’s recipe organizer, simply says “mix together all ingredients except Hershey bar.” But I’ve found that it works best if you stir together the melted butter, peanut butter, and graham cracker crumbs in a large bowl first. You can just use a wooden spoon for this. When those ingredients are thoroughly mixed add about half of the powdered sugar and stir to combine. At this point you’re going to wonder how in the heck you’ll ever be able to get the remaining powdered sugar to mix in, but it will work. Dump the rest of the powdered sugar into the bowl and stir in as much as possible with the wooden spoon. I always have to resort to using my hands near the end before the mixture gets so thick. I promise if you work at it long enough you can get all of the powdered sugar incorporated! Press the peanut butter mixture into the bottom of a large jelly roll pan (mine is 15x11x1″), using whatever you can find to smooth it out (a rolling pin or round glass works best, but I used the bottom of a measuring cup).

In a small microwave-safe bowl, melt the Hershey’s chocolate. This should take about 1-2 minutes on high. Spread the melted chocolate evenly over the peanut butter mixture with a spatula. Put the whole pan in the refrigerator to cool. Wait until the chocolate has solidified to slice into squares. Enjoy!

Based on Jane’s Peanut Butter Bars (written on an index card).

Welcoming fall with pumpkin bread

When September rolls around it means that it’s late enough in the year for me to bake with pumpkin again, but somehow I waited eighteen days to take advantage of that freedom in 2016. What a shame! But I think this pumpkin bread was worth the wait. I first tried this Taste of Home recipe over a decade ago with great success, but one of the ingredients was a tad problematic. Finding cook-and-serve vanilla pudding in 3 oz packages was impossible! I had to buy a larger box and just roughly guess at the right amount to pour into the batter. It was annoying so I found other recipes to try instead. But this year I was browsing the grocery aisles and found the little 3 oz pudding packages! It was a sign that this tried-and-true pumpkin bread recipe needed to make a comeback this fall.

As I was baking today I did make a couple of minor changes to the Taste of Home recipe. Actually, they were more like augmentations. The original recipe called for just 1 teaspoon of cinnamon as seasoning, but one of my other go-to pumpkin bread recipes (see my spiced pumpkin bread recipe here) calls for a host of other spices as well. So I also included nutmeg, cloves, ginger, and pumpkin pie spice in today’s baking endeavor. Similarly, I added 2 teaspoons of vanilla because it makes everything better. The result was absolutely fantastic. In spite of being on a diet I tried a piece this evening. This may be the best pumpkin bread I’ve ever tasted! The perfect fall treat to share with my co-workers tomorrow!

INGREDIENTS:
5 large eggs
1 1/4 c canola oil
1 can (15 oz) pumpkin puree
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 packages (3 oz each) cook-and-serve vanilla pudding mix
1 tsp baking soda
2 c all-purpose flour
2 c granulated sugar

DIRECTIONS:
Beat the eggs in a large mixing bowl with an electric mixer. Make sure it’s a really big bowl because this recipe makes 2 loaves which means a lot of batter! Add the canola oil, pumpkin puree, and vanilla and beat until smooth. Add the cinnamon, nutmeg, cloves, ginger, pumpkin pie spice, and salt and beat until combined, scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla pudding mix and baking soda and beat until combined. Lastly, add the flour and sugar and beat until combined. Pour the batter (it’s pretty thin and easily pourable) into two 8×4″ loaf pans coated with cooking spray. (I only have one loaf pan at the moment so I used a 12 cup bundt cake pan instead. If you go this route make sure that every nook and cranny of the pan is coated with spray because you don’t want the cake to stick!) Bake at 325 deg F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before inverting the loaves (or cake) onto a wire rack. Cool completely before slicing. Enjoy!

Based on Taste of Home’s Delicious Pumpkin Bread.

Foodie Friday – Buttermilk pumpkin bread

Fall officially started over a week ago, but we’re still waiting for it to arrive here in Los Angeles. But luckily according to my self-imposed rules I can bake with pumpkin again since it’s after September 1st! Until it finally cools off (although this week has been slightly more comfortable) at least we can enjoy pumpkin-flavored treats! Like this delicious pumpkin bread. Last year I posted a great recipe for spiced pumpkin bread, but I’ve been wanting to try a slightly different version for a while. This new recipe contains buttermilk which is always a plus. It does amazing things for banana bread so why not pumpkin bread too? I’m really glad I tried this recipe because it is delicious. Everyone at work loved it, and I ate a few too many pieces of it myself. This pumpkin bread was the perfect way to welcome the fall and celebrate the approaching holiday season.

INGREDIENTS:
1 c canola oil
3 c sugar
1 can (15 oz) pumpkin puree
4 eggs
2/3 c buttermilk
1 Tbsp vanilla
2 Tbsp pumpkin pie spice (I mixed a homemade version since I was out)
1/4 tsp cardamom
2 tsp salt
2 tsp baking soda
3 1/2 c flour

DIRECTIONS:
In a large bowl, mix together the canola oil, sugar, pumpkin, eggs, buttermilk, and vanilla. I usually use an electric mixer for this to make sure the batter is smooth. Add the pumpkin pie spice (or homemade mix of spices like I made), cardamom, salt, and baking soda and beat until combined. Add the flour to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Divide the batter between a couple of greased loaf pans. The original recipe calls for three small loaf pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. (There was actually some batter leftover in this configuration so next time I’ll try three 8×4″ pans and make slightly smaller loaves.) Bake at 325 deg F for at least 1 hour (mine took a bit longer to set in the middle), or until a toothpick inserted in the center comes out clean. Enjoy!

Based on The Mommy Mess’s Buttermilk Pumpkin Bread.

Foodie Friday – Amazing bacon chili

When the chili cook-off at work rolled around on Halloween I still wasn’t 100% satisfied with the recipe I had been working on. In the end I whipped up a batch that I called “When Zombie Pigs Fly Double Bacon Chili” that used a whole pound of bacon, but I wasn’t sure it would be a success. People seemed to like it (I knew the bacon would be a crowd pleaser), but I actually didn’t even taste my own concoction! I was a little afraid to considering how badly my previous batch had turned out. I’m not sure what I did differently the last time, but I threw half of that batch out because I simply didn’t like it. What a waste. I’m pretty sure the chili cook-off version was better than that since my co-workers at every last bite, but I still had a nagging feeling that it was just mediocre. So a couple of weeks ago when I decided to make a batch of chili for my weekday lunches I was nervous that it would be another flop. Fortunately I couldn’t have been more wrong. It was amazing! Here’s what I did differently: 1) I used maple-flavored bacon (the hint of sweetness made all the difference), and 2) I cooked in on the stove rather than in a Crockpot. Those tweaks turned this chili into one of the best things I’ve made all year. I even made a batch for my co-workers this week and they loved it.

Note: This chili recipe is completely customizable. If you want some heat, add a little cayenne pepper or some diced chili peppers. I can’t handle spicy food so I simply leave those kinds of ingredients out. Also, you can throw in a couple of cans of beans (drained and rinsed), like I did in the batch I made this week. Black beans and red kidney beans are my favorite. You can also use other meats or vegetables. Whatever you want! I think I’m going to try sweet potato chili next. The sky’s the limit!

INGREDIENTS:
1 lb maple-flavored bacon
1 c diced sweet onion (about 1/2 large onion)
1 c diced red bell pepper (about 1 large pepper)
1 lb ground beef (preferably grass-fed)
2 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 Tbsp paprika (mine is smoked)
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 cans (14.5 oz each) diced tomatoes
1 can (14 oz) tomato sauce (can use two 8 oz cans instead)

DIRECTIONS:
Cut the bacon slices into 1/2 in pieces. In a large nonstick skillet (I have an aptly named chili pot that I love), cook the bacon over medium heat. Use a splatter guard if you have one because that bacon grease is hot! Once the bacon pieces are crispy, remove them from the pan and set aside for later. Add the ground beef, diced onions, and peppers to the pan with the leftover bacon grease and cook until the beef is no longer pink. Add the chili powder, cumin, paprika, coriander, garlic powder, oregano, salt, and black pepper. Stir and cook until fragrant, about 2 minutes. Add the diced tomatoes, tomato sauce, and reserved bacon and bring to a boil, then reduce heat to a simmer. Cover, and cook for at least an hour (longer if you want), stirring occasionally. Enjoy!

Based on Kate’s Healthy Cupboard’s Bacon Chili (Gluten Free).

Old recipe – Spiced pumpkin bread

Forgive me for posting more than one recipe in a week, but I haven’t been able to get it together enough to write anything else this in the last few days. I was pretty busy at work last week and I’ve been all over the place this weekend. At the beginning of a weekend I always feel like I have tons of time to do everything that I want to, but then the two days pass so quickly that I hardly know how I spent them. It’s a bit frustrating, really. But that’s a subject for another time.

Getting back to the food, I can’t believe I’ve never posted either of my favorite pumpkin bread recipes before! I must remedy this error as quickly as possible. Since fall technically started last week I decided to bake some pumpkin bread for my co-workers. Of the two most successful recipes I’ve tried, this one is the easiest since it doesn’t require any out of the ordinary ingredients. (The other recipe calls for “cook and serve” vanilla pudding mix which I never have just lying around.) I’ve had a couple of cans of pumpkin sitting in my cupboard since last year, begging to be made into yummy treats, so I didn’t even have to get any at the store before whipping up this delicious seasonal treat! By far the best thing about this pumpkin bread is the mix of spices. I added the pumpkin pie spice myself, and maybe next time I’ll throw in a little cardamom for good measure. You really can’t go wrong. I’m not sure anything tastes more like fall than this pumpkin bread. Plus, the recipe makes 2 or 3 loaves. It’s so good you’ll need that much to go around!

INGREDIENTS:
1 c canola oil
1 can (15 oz) pumpkin puree
2/3 c water
4 eggs
2 tsp vanilla
3 c granulated sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
3 1/2 c all-purpose flour

DIRECTIONS:
In a large bowl (or extra large if you have it – this recipe produces a lot of batter!), stir together the canola oil (you can substitute 1/2 c butter and 1/2 c oil if you want), pumpkin, water, eggs, vanilla, and sugar (you can use a mix of white and brown sugars if you want). Add the baking soda, salt, cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice, and stir until combined. Now it’s time to break out the electric mixer (if you haven’t already). Add 2 c of the flour (I used a combination of all-purpose flour and whole wheat flour) to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Add the other 1 1/2 c of flour and blend until combined. Divide the batter between a couple of greased loaf pans. The original recipe calls for three 7×3″ pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. Bake at 350 deg F for about 60 minutes, or until a toothpick inserted in the center comes out clean. Keep in mind that if you use pans of different sizes, like I did, the smaller one will be done faster. Enjoy!

Based on All Recipes’s Downeast Maine Pumpkin Bread.

Old recipe – Pumpkin oatmeal chocolate chip cookies

Pumpkin desserts are still acceptable after Halloween, right? Good because I have three cans of pumpkin puree in my cupboard and I’m planning to make some cookies this weekend. But before I try anything new I want to share my favorite pumpkin cookie recipe of all time. It had been a long time since I made them, but I whipped up a batch one weekend this month while watching the Gators lose a football game and I was reminded how much I love them. I pretty much follow the Taste of Home recipe, but replacing some of the chocolate chips with butterscotch chips was my own stroke of brilliance. It really puts these cookies over the top. And adding a few more spices besides just cinnamon helps too. As usual, I make these as cookie bars, but you can make drop cookies instead if you want. They are delicious either way!

INGREDIENTS:
1 c butter, softened
3/4 c sugar
3/4 c brown sugar
1 egg
1 tsp vanilla extract
1 c pumpkin puree
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 c all-purpose flour
1 c quick-cooking oats
3/4 c semisweet chocolate chips
3/4 c butterscotch chips

DIRECTIONS:
In a large bowl, cream together the butter and sugars. You can use un electric mixer or just a wooden spoon some manpower. Add the egg and vanilla extract and mix until combined. Add the pumpkin puree and mix until combined. Add the baking soda, cinnamon, nutmeg, cloves and mix until combined. Add the flour and mix until almost combined. Fold in the oats, semisweet chips, and butterscotch chips and stir until no streaks of flour remain. Spread the dough into a 13×9″ pan lined with aluminum foil and coated with cooking spray. Bake for about 30 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!

Based on Taste of Home’s Pumpkin Chocolate Chip Cookies.

Foodie Friday – Cranberry cream cheese pound cake

After a ridiculously unnecessary visit from a Time Warner technician I am back online! The less than helpful service rep yesterday didn’t even bother to add my new modem to my account so that’s why it wasn’t working. So stupid. But it’s fixed now and I’m very happy. So on to the recipe!

The week before I left for Florida I did a lot of baking to use up all of the butter and eggs that would have gone to waste otherwise. For some reason I also had a package of cream cheese in my fridge so I had to find a way to use that. Cream cheese pound cake seemed like the obvious choice. And I still had a lot of dried cranberries leftover from my DC business trip (One of my co-workers there unloaded a huge bag of dried cranberries on me because he was moving and didn’t want to just throw them in the trash) so those got thrown in too. This cranberry orange pound cake turned out AMAZING. It was incredibly dense and tasted delicious. This is going to be my new go-to pound cake recipe. You can easily replace the cranberries and orange extract with other mix-ins and flavors. It’s a definite winner!

INGREDIENTS:
1 c (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 1/2 c sugar
1/4 tsp orange extract
1 1/2 tsp vanilla extract
4 eggs
1 1/2 tsp baking powder
1 1/2 tsp salt
2 c all-purpose flour
2 c dried cranberries

DIRECTIONS:
Put the dried cranberries in a medium bowl and add enough water to just cover them. Microwave on HIGH for 1 minute. Stir and microwave on HIGH for 1 more minute. At this point the cranberries should be pretty plump and a lot of the water should be absorbed. Let the bowl sit and cool while you mix up the rest of the batter.

In a large bowl, cream together the butter, cream cheese, and sugar. You can use an electric mixer or just a wooden spoon, which is what I do. Add the extracts and eggs and mix until combined. Add the baking powder and salt and mix until combined. Add the flour until almost completely incorporated. Drain the plumped cranberries and dry them a bit between a few sheets of paper towels. Fold the dried cranberries into the cake batter and mix until the flour is completely incorporated. Divide the batter between two loaf pans (I used one 9×5″ pan and one 8×4″ pan) coated with cooking spray and bake at 350 deg F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on a wire rack for about 10 minutes before turning them out on the rack to cool completely. Enjoy!

Based on Sophistimom’s Cranberry Orange Cream Cheese Pound Cake.

Maple bacon chocolate chip cookies

I want to post something about my first few days in Florida, but I’m really not in the mood to write this evening. I’ve had two disastrous runs since I’ve been here and I’m extremely frustrated. So until things looks a little brighter here’s a recipe for some awesome chocolate chip cookies!

Yes, I’m sharing a recipe for maple bacon chocolate chip cookies. I made these as chocolate chip cookie recipe #34 in May, and like I said back then, they were AMAZING. These are not your everyday chocolate chip cookies, but trust me, you won’t care that they aren’t 100% traditional. When you eat one of these sweet and salty cookies you’ll be thanking whoever had the idea to add crumbled bacon and maple extract to chocolate chip cookie dough! Who know that would make it so incredible? It’s a whole new level of delicious. And since they do have maple and bacon, feel free to have some of these cookies for breakfast! In all seriousness, it really doesn’t take much to elevate your usual chocolate chip cookie recipe so try adding some bacon and maple extract next time. You won’t regret it!

INGREDIENTS:
10-12 strips bacon
1/2 c (1 stick) unsalted butter, softened
1/2 c granulated sugar
1/3 c light brown sugar, packed
1 egg
3/4 tsp maple extract
1/2 tsp vanilla extract
1 c flour
1/2 tsp baking soda
1/2 tsp salt
2/3 c chocolate chips

DIRECTIONS:
Place the bacon on a cookie sheet completely lined with aluminum foil (to catch the grease and make clean up easy), making sure the strips don’t overlap. Bake at 350 deg F for 15-20 minutes or until crispy, rotating the pan once and keeping an eye on the bacon so it doesn’t burn. Cool the strips on a few layers of paper towels to absorb the excess grease. When the bacon has cooled crumble or chop it as finely as possible.

In a large bowl, cream together the butter and sugars. Add the egg, maple extract, and vanilla and mix until combined. Add the flour, baking soda, and salt and mix until just combined. Fold in the chocolate chips and crumbled bacon. Spread the dough into an 8×8″ pan lined with aluminum foil and coated with cooking spray. Bake at 350 deg F for 25-30 min or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool to room temperature on a wire rack before slicing. Enjoy!

Based on Noble Pig’s Maple Bacon Chocolate Chip Cookies.