Bacon Carmelitas 

 Warning. These are totally addictive.  

I made these for a Bacon Day Party. They were a hit. 

Bacon Carmelitas 

64 caramel squares, unwrapped

12 oz center cut bacon cooked until crisp then coarsely chopped  

1 cup heavy cream

1 1/2 cup butter, melted

1 1/2cup brown sugar, packed

2 cup flour

2 cup rolled oats

2 teaspoon baking soda

12 ounces semisweet chocolate chips

Coarse sea salt.   

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of two 8×8″ pans or one 9×13″ Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips and bacon over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven, sprinkle sea salt over the top and cool completely before cutting.

Serve at room temperature.

If you are pressed for time you can also pop then in the fridge for a bit.  To cool them off.  

Bacon Maple Cake Balls 

Bacon Cake Balls

Today is International Bacon Day. So we are on our way to a Bacon Day Party. One of the tasty treats I concocted are these little goodies.  

 
Here is how I did it. The shopping list is at the end. 

These are just like your standard cake ball or cake pop recipe where you crumble up your cake and stir in icing and goodies before hand forming balls. Typically you use one container of icing per cake mix however due to the addition of the maple syrup you may need only 1/2 to 2/3 of the container. Just enough to make your cake balls form.  

Once my cake was baked and cooled i crumbled it up stirred together the cake crumbs, maple syrup, packaged bacon, and frosting. I hand formed my cake balls and put them in the fridge over night to firm up.  

The next morning I melted my candy melts in a double boiler and dipped my cake balls. Finishing them with bacon sprinkles.  
Here is the shopping list. 

Super moist Yellow Cake Mix baked as directed 

Vanilla frosting,

2 packages of Real Bacon Bits 

1/2 cup of maple syrup 

4 packages of candy melts 

1 pound of bacon cooked until crisp and chopped into bacon sprinkles 

Mini cupcake cups for cake balls or lollipop sticks for cake pops.  

Mini pretzel rods to use up the extra chocolate. 

There is always extra chocolate in the double boiler that is to shallow to properly dip your cake balls. I also had some pretzels on hand to use up the extra chocolate. Who doesn’t like bacon chocolate covered pretzels. 

White chocolate macadamia coconut cookies

Somedays I want to run away. Unplug from everything and live off grid. Maybe on a macadamia farm some where doing a work exchange for room and board. But I am just a bit too rooted in everything and my cats would protest if the didn’t have their house and my lap. So instead I bake cookies. This makes everyone around me happy since one of my favorite things about baking is sharing to goodies.

One if my standbys and highly requested treats are my white chocolate macadamia coconut cookies. I have included the gluten free conversion at the bottom for those that are interested.

White chocolate macadamia coconut cookies

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Ingredients.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
1cup sweetened shredded coconut
2 large eggs
2 teaspoons pure vanilla extract
1 cup coarsely chopped macadamia nuts
1 1/2 cups white chocolate chips

Directions:

1
Preheat oven to 350°F.
2
In medium bowl combine flour, soda and salt. Mix well, set aside.
3
In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4
Add the coconut and mix until incorporated.
5
Add the flour mixture and blend on low speed until just combined.
6
Fold in nuts and white chocolate chips
7
Drop by rounded spoonfuls onto cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Yield aprox 4 1/2 dozen cookies

Want it Gluten Free.

My GF all purpose mis is 6 parts rice flour, 2 parts potato starch and one part tapioca starch. I keep this mixed up on a container and measure out as needed.

For this recipe substitute the all purpose flour for 2 1/4 cups of your GF mix and add 3/4 tsp xantham gum. Be sure that you sift your xantham gum into the dry ingredients before combining with anything wet.