Maple Bacon Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Bourbon Barrel Smoked Salt
- 12 TBS butter, room temperature
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1/3 cup chopped cooked bacon
- 1 cup bittersweet chocolate chips
Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Coat bacon and chocolate chips in extra AP flour, then add to mix. Scoop by rounded tablespoonfuls onto prepared cookie sheets. Cookies will spread. Definitely only 3 to a row or 12 on a sheet.
Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.
Blueberry Sour Cream Tea Cake
- 2 C granulated sugar
- 2 sticks (1 C) unsalted butter
- 2 eggs, beaten lightly
- 1 C sour cream
- 1 TBS vanilla extract
- 2 C all-purpose flour
- 1 TBS baking powder
- 1/4 tsp salt
- 1 (13 oz) jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
Preheat oven to 350 F. Butter a 10” bundt pan and lightly dust with flour. Cream sugar and butter until light and fluffy. Add eggs, blending well, then sour cream and vanilla. Mix until well combined. Whisk together flour, salt, and baking powder. Gently fold flour into batter. Reserve 1/2 C of batter and mix with 3/4 of the jar of blueberry jam. Set aside. Pour 3/4 of remaining batter into pan and create a “trough” with spatula. Spoon blueberry mixture into trough. Pour remaining batter over the jam and smooth. Bake for about 60 min or until cake pulls away from sides. Cool on a wire rack for at least 30 minutes. Turn onto plate, sprinkle with powdered sugar, and drizzle with remaining jam!
Bourbon Sugar Buttermilk Waffles
- 2 cups All Purpose flour
- 3 TBS Bourbon Barrel smoked sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup milk
- 1/3 cup unsalted butter, melted
Whisk together first 5 ingredients in a large bowl. Whisk together eggs and next 2 ingredients in a medium bowl. Add to flour mixture, and whisk just until blended. Whisk in melted butter. Cook batter, in batches, in a preheated, oiled Belgian-style waffle iron until golden. (Cook times will vary.) Garnish if desired with fresh fruits, whipped cream, syrups, nuts, etc.