Is bacon still cool?
Bacon’s always cool, right?
I feel like I can’t keep up with the trends anymore. I’m getting old.
Years ago I told you guys about the time I made those awesome bacon cookies for a football party and none of our guests were brave enough to try them until they saw someone else eat one first. (There wasn’t a cookie left at the end of the night, for the record.)
I don’t understand that reaction. It’s BACON.
If I see something with bacon in it, I want it. I want 10 of them. Because, duh, bacon.
I made these shortcakes and I’m almost positive I’ll get at least 4 “EWWW!” comments but you guys, they are so good. There’s bacon in the cakes and then you make a sauce of caramel, sliced bananas, and more bacon. And then you top it off with peanut butter whipped cream.
Which btw, peanut butter whipped cream? Quite possible the greatest thing on earth. I feel like I had that exact reaction the first time I made peanut butter cream cheese frosting so I don’t know why it took me so long to make peanut butter whipped cream. But it is perfection. Now that I know this, I probably won’t be fitting in my ball dress come December.
You should make these. And when your friends walk in and say “Ewww, bacon shortcakes?” just eat them all yourself. It’ll be more fun that way anyway.
Make sure you follow me around the internet!
adapted from Food Network Magazine
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.
- To make the whipped cream:
- Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.
- Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.