Bacon and Eggs Ice Cream Recipe – Seriously

  • Difficulty:
  • Preparation Time:
    30 Minutes

Now, just hold on a second. Before you turn your nose up at me, let me explain myself here.

Again, yes, I know I’ve gone a little crazy. This goes without saying. But have you ever had REAL French Vanilla Ice Cream? Did you lick the bowl? I thought so. Guess what’s in there… Yep, Eggs.

French Vanilla Ice Cream is given its name because it’s made from a custard base called Crème Anglaise – Kind of the same thing we used for our Crème Brulée. So I figured, if there are eggs in that stuff, it will probably go with bacon. Was I right? Absolutely.

We’re adding caramelized bacon again in this dish. Every time I use this stuff, the final product is stupidly delicious. I seriously think I literally get a bit dumber when I eat caramelized bacon because it’s so damn good and it’s all I can think about for about a week and a half.

But, back to the ice cream. If you have an ice cream maker, do yourself and everyone you love a favour and make this stuff. I’m not kidding when I say it will change your life. Hopefully it won’t drop your IQ for a week like it does to me.


10 strips Maple Leaf Bacon

¼ cup Brown Sugar (plus lots more for coating the bacon)

½ cup White sugar

8 Egg Yolks

2 cups Heavy Cream

2 cups Milk

1 Vanilla Bean

Pinch of salt


1. Prep your caramelized bacon. For instructions, see our Bacon Cookie Recipe. Hmmm… this gives me an idea. Stay tuned for more with the Bacon Cookies.

2. In a sauce pan, dump in your heavy cream and your milk. Slice your vanilla bean down the middle and scrape out the seeds into the cream and milk with your knife. Go ahead and throw the whole pod in there, as well. Everything has flavour! I used 1% milk because, well, that’s what I had in the fridge. Whole milk would probably give you the richest overall flavour at the end, but 1% worked just fine for me. I’d stay away from skim here. I never said this recipe was for your Atkins diet….

3. Slowly let the cream and milk raise in temperature until its hot, but not simmering or boiling. If it starts to bubble, take it off the heat. It’s ready.

4. While the cream and milk is warming, whisk together your 8 egg yolks with both kinds of sugar and a pinch of salt. Yes, salt. The salt will help to bring all the flavours together. Trust me, it won’t be salty but you need it! Don’t skip this step!

5. Continue to whisk your eggs, sugar and salt vigorously until everything is fully incorporated and completely smooth. The eggs should almost triple in volume and you should be able to make ribbons if you pull your whisk out of the mixture, like pictured. Now, you could do this with an electric or stand mixer, but I have neither and I did just fine. It’s always good when you get to feel when things are done!

6. Slowly, slowly, slowly add your hot cream to your eggs while you continue to whisk. We want to temper the eggs, not cook them into scrambled eggs. If you add the cream too quickly, the eggs will curdle and you’ll have to start all over. You literally can’t go too slow here, so just take your time.

7. Once the eggs and cream is fully combined, put it back into your pot and back on the stove. We’re going to slowly bring this back up to temperature and now cook the Crème Anglaise. You have to continually stir this, or else it will burn on the bottom. You’ll know your custard is done when it coats the back of a wooden spoon, or your quick-read thermometer reads 180°F. I highly recommend investing in one of these – it’s been a lifesaver on more than one occasion.

8. Pour your finished custard back into a bowl that’s sitting in an ice bath. We want to stop the cooking process and cool everything down before we put it in our ice cream maker. The colder it is going into the machine, the creamier the texture will be when it’s done. I could talk about the physical-chemical principles behind why this is true, but I’m not going to bore you with those details. E-mail me if you’d like to learn more!

9. Once cool, let your ice cream maker do its job. Add in your chopped caramelized bacon with about 5 minutes left and you’ve got yourself some Bacon and Eggs Ice Cream. Perfect for breakfast or desert… or lunch… or dinner… or brunch… or….

Roasted Garlic, Roasted Tomato BLT Soup Recipe

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  • Preparation Time:
    Prep Time: 5 Minutes Cook Time 1:45hrs
Roasted Garlic, Roasted Tomato BLT Soup Recipe

Thanks to Andrew Back Bacon, I now know that April is BLT-Sandwich Month. Who knew?

I’ve already made a fantastic BLT sandwich for you guys, but I needed to do something different. Yes, I could have done a variation on the sandwich. Yes, I could have maybe changed the bread or some of the toppings. But I wanted to something completely different.

What if the sandwich wasn’t a sandwich at all?

What if the sandwich was something that went along with a sandwich?

What if the sandwich was a soup?

In this way, if you were at a restaurant with a soup and sandwich special, you could order the BLT with the BLT. Wouldn’t that be fantastic?

Did the boldness create any hype? Did it not make you want to know how to make a BLT Soup!!


3 lbs Roma Tomatoes

12 strips Maple Leaf Bacon

1 head Garlic

2 Shallots

1 Carrot

4 sprigs Fresh Tarragon

5 sprigs Fresh Thyme

1 small handful Flat-Leaf Parsley

2 cups Chicken Broth

¼ cup Heavy Cream

½ cup Crème fraiche

2 Jalapenos

Romaine Lettuce Hearts

Olive Oil, Salt and Pepper


1. Preheat your oven to 375°F

2. Take your tomatoes (should be about 12 of them) and cut them into quarters and arrange them on a baking sheet that’s been lined with foil. Drizzle all of the tomatoes with a good amount of olive oil, then season them with salt and pepper.

3. Cut the very top off your head of garlic to expose some of the insides. Put your garlic in the middle of a 12”x12” square of foil and, again drizzle with olive oil. Bring up the sides of the foil to make a pouch.

4. Whack your tomatoes and garlic into the oven for 45 minutes to an hour. You’ll know it’s done when the tomatoes are dark and your whole house smells like heaven.

5. Cut up your twelve strips of bacon into nice big pieces and fry them until they are crispy in the bottom of a large soup pot or dutch oven. Remove them from the pot when they are done, but leave all the remaining fat in the pot.

6. Slice up your shallots and dice your carrots. Fry these along with your tarragon, parsley and thyme in the bacon fat until the carrots have gone soft. Just throw the whole sprigs into the pot, don’t worry about just getting the leaves. We are going to blend everything in a minute so it doesn’t matter. This should take roughly 3-5 minutes, depending on how big you cut your carrots.

NoteYou don’t have to use tarragon, parsley, and thyme! You could use oregano, basil, rosemary, chervil, sage…. Experiment! Be creative. The wonderful thing about tomatoes is that they accompany so many different herbs extremely well.

7. Squeeze out about half of your roasted garlic in with the carrots, shallots, and herbs and fry that all together for about 30 seconds, then dump in all of your tomatoes and about a cup of chicken broth. Stir everything up and mash up the tomatoes with your wooden spoon. Let this simmer for about 20 minutes.

8. Using a blender, puree the soup mixture. Just like when we made our Mole Poblano, let the mixture cool before you go crazy with the blender. It will make a mess! Take your time and be patient.

9. Before you return your blended soup back to the pot, pass it through a mesh strainer to remove any of the pulp. We want the final texture to be very smooth. Continue to let the soup slowly simmer.

10. Add in your cream, and adjust the thickness of the soup with the remainder of the chicken broth to your liking. If you like it a little thinner than I do, go ahead and use more chicken broth! Nobody’s gonna stop you.

11. I found a great little suggestion to freshen up the final product and give it a little kick- adding a garlicky, jalapeno crème fraiche swirl. To make this, all you have to do is blend a couple jalapenos with about ½ cup of crème fraiche and the rest of your roasted galrlic. Add this only as you’re serving!

Serving and plating:

I know what you’re thinking, what about the lettuce?! Well, I wanted to keep the crunch factor with the lettuce to add a contrasting texture, so cooking it wouldn’t do. What I decided to do is use the lettuce as a quasi-spoon.

So what you’re gonna do is serve your roasted tomato soup with your jalapeno crème fraiche swirl, then add your bacon croutons (that we’ve saved from the beginning) and a few leaves of lettuce.

So fancy, a prince would feel uncomfortable!

Bacon Cheeseburger Soup Recipe

  • Difficulty:
  • Preparation Time:
    Prep Time: 2 minutes Cook Time: 40 minutes
Bacon Cheeseburger Soup Recipe

So here’s the story…

It has been cold and rainy for the last couple days here – real soup weather. I definitely needed something to warm me up. Unfortunately, I had no idea what kind of soup I wanted to make.

I was sitting at home watching the Food Network and “Diners, Drive-Ins and Dives” with Guy Fieri came on. He was visiting Grover’s Bar and Grill in East Amherst, NY. What’s so special about East Amherst, you ask? Well it’s one of the few places you can get Cheeseburger Soup. Yes, Cheeseburger Soup.

I know it sounds kind of weird, but I imagined it to be just a cheesy, hearty, cream-based soup. That can’t be bad! Now, Bacon Cheeseburgers are where it’s at, so why not turn THAT into a soup! Throw a few jalapenos and some cayenne pepper to kick things up a bit and you’ve got yourself something that’ll keep you warm for hours! If not  DAYS!


Bacon Cheeseburger Soup Recipe: Ingredients

10 strips Maple Leaf Reclosable Bacon

1lb Lean Ground Beef

1 Large Onion

1 cup Carrots

1 cup Celery

2 Jalapenos (more if you like it spicy)

½ tbsp Cayenne Pepper

1 L Beef Stock

1 ½ cups Half and Half Cream

4 tbsp All Purpose Flour

LOTS Old Cheddar

Salt and Pepper to taste

*Optional: Sour Cream


Bacon Cheeseburger Soup Recipe: Directions

1. Almost every soup begins with the aromatic Holy Grail: onions, celery and carrots. When these are cooked down, they take a kind back seat to enhance the rest of the flavours (whatever they may be) and allow them to be the star of the show. So we need to dice these things up first. Go ahead and cut up your jalapeno, as well.

Bacon Cheeseburger Soup Recipe: step 1

2. Cut your bacon into one inch pieces and fry them until crispy in the bottom of a large pot or Dutch oven. Once crispy, remove them from the pot with a slotted spoon.

Bacon Cheeseburger Soup Recipe: step 2

3. Into the remaining bacon fat, fry your jalapenos until soft, then toss in your ground beef. Break it up with a wooden spoon and keep stirring it. You’ll notice the ground beef will remove everything that was stuck to the bottom of the pan. This is a good thing; it’s soaked up all of that gorgeous bacon flavour.

Bacon Cheeseburger Soup Recipe: step 3

4. Once the ground beef has been browned, toss in your aromatic trio – the carrots, celery and onions. Let these sweat until they’ve softened up and the onions are completely translucent. Add your cayenne pepper and season with salt and pepper.

Bacon Cheeseburger Soup Recipe: step 4

5. Toss in all of your beef stock. If you think there is not enough liquid, you can always add some hot water. It should be sufficiently soupy. I know that’s vague, but how else do you describe it? Let this simmer for at least 20 minutes. The longer, the better.

6. When you feel all the flavours have melded together as they should, toss in your cream and stir. Next, in a separate container (preferably something with a tight fitting lid) put your flour and about twice as much water. Mix or shake this up vigorously to create an even mixture, then pour this into the soup to thicken it up. If you just put flour directly into the soup, the flour will clump up and the soup will not look very appetizing, with white flour chunks floating everywhere. I learned this the hard way a few years ago.

7. Bring everything back to a boil until the soup is sufficiently thickened. You can always add more cream if you like it creamier, more flour (pre-mixed in water, of course) if you like it thicker, or more water/beef stock if you like it thinner.

8. CHEESE! Shred it, and add it. All of it. I used that whole block pictured with the rest of the ingredients. There is never too much cheese in this recipe. I recommend taking it off the heat, and adding the cheese at the last moment. The soup should be sufficiently hot to melt the cheese readily, but not boiling. That leads to some wacky textures.

9. Plate it, top it with a dollop of sour cream. Don’t forget those bacon pieces that we saved right from the beginning ; throw those on top as well – way better than crackers!

Bacon Cheeseburger Soup Recipe: done

Caramel Brownie Chocolate Fudge Bacon Sundae Extravaganza

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  • Preparation Time:
    No Cook Time!

What do you do when you have a whole bunch of leftover bacon products left in your fridge/freezer? You make a sundae, that’s what! I had some leftover bacon pieces from the BLT soup in my fridge, as well as the last of the Bacon and Eggs Ice Cream in my freezer.

I had also made some mini Bacon Brownie Cookies recently for my family. I had to clean up the scraps, so I put them all together with some chocolate and caramel and called it a day.

Now I need more bacon…


2 scoops Chef Rob Bacon’s Bacon and Eggs Ice Cream

¼ cup Fried Chopped Bacon

1 Ultimate Bacon Cookie

1 tbsp Caramel

2 tbsp Chocolate Fudge

2 cups Graham Cracker Crumbs

2 Cream Filled Rolled Wafers

1 stick Softened Butter


1. Grab a Martini Glass (or parfait glass if you have one).

2. Dump your graham cracker crumbs on a plate and spread it out nice and evenly

3. Take a martini glass, or parfait glass, and rim the edge with your softened butter stick. You just have to leave your butter on the counter for like 15-20 mins to get it perfectly soft.

4. Shove the rim of the glass into the graham crackers. We’re going to rim it just like we would for a ceaser or bloody mary. I could go for one of those with some Bakon Vodka right about now.

5. Grab your caramel and make a swirl on the inside of the martini glass. Get creative here!

6. Take your brownie cookie and break it up in the bottom of the glass. I recommend you pop the cookie in the microwave for 15-20 seconds before you do this to get it nice and warm and gooey and just mmmmmmmmmm…..

7. Top with 2 big scoops of your Bacon and Eggs Ice cream.

8. Dump your chocolate fudge on top of that


10. Finally, finish with a couple of your cream filled wafers. I love the way they look with ice cream. I love the way they taste even more.

11. Pretend you’re 4 again and get ice cream ALL over your face.

Bacon Caramel Donuts Recipe

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  • Preparation Time:
    Prep Time: 30 Minutes Cook Time: 5 Minutes
Bacon Caramel Donuts Recipe

Let me paint you a picture about how these came to be.

It’s the first long weekend of the summer – the Victoria Day long weekend, or May 2-4 as we canucks call it. I’ve been out on a restaurant patio for a good 4 or 5 hours with a few of my best friends soaking up the sun and sipping back a couple beers – StoneHammer to be exact.

Needless to say, we had a “couple” pitchers and we were quite thoroughly enjoying ourselves. The waiter actually commented a couple times that he wanted to join us.

It then crossed my mind that I was about due to write another article for this, the Republic of Bacon, and I was drawing a complete blanks (hence why this was published late). Now I’m sure that about 50 ideas flew across the table, only a few of which I remember at this point, but it was my vegetarian friend who delivered the gold. Vegetarian, I kid you not. Bacon donuts with a caramel topping. We discussed methods, but this is what I came up with.

Yeah. Vegetarian


Bacon Caramel Donuts Recipe: Ingredients

6 strips Maple Leaf Bacon

2 cups All Purpose Flour

½ cup Mashed Potato

½ tsp Salt

¼ cup Sugar

1 cup Milk

5 tsp Yeast

2 tbsp Butter

½ cup Brown Sugar

½ cup Heavy Cream


Bacon Caramel Donuts Recipe: take our potato

1. First thing we have to do is take our potato, yes potato, and poke some holes in it with a fork. The starch in the potato will do wonders in the final product. Whack it in the microwave for about 5 minutes.

Bacon Caramel Donuts Recipe: step 2

2. Into some warm milk, measure out 5 tsp of yeast. If the milk is cold, the yeast will not ferment. If the milk is too hot, the yeast will die. Warm milk is key. Let that sit and do its thing for a bit.

Bacon Caramel Donuts Recipe: step 3

3. Take your potato out of the microwave and let it cool until you can handle it. Then give’er a peel and mash’er up with a fork.

Bacon Caramel Donuts Recipe: step 4

4. In a big bowl mix together your flour, salt, sugar and mashed potato, then add in your milk and yeast mixture. If you were paying attention, you would have seen the yeast form some bubbles in the milk!

5. Mix that all up together with your hands (or a mixer with dough hooks if you’re dainty) then knead it on a floured surface once it’s all encorporated.

Bacon Caramel Donuts Recipe: step 5

6. Let this rise for a little bit. What I actually did was turned on my oven for a couple minutes, then turned it off and THEN put the dough inside to create a nice warm environment for it to rise.

7. Flatten it out with a rolling pin until it’s about a half inch thick and cut rounds from it. You can put these rounds back into the warm oven as well to rise a bit.

Bacon Caramel Donuts Recipe: step 5

8. While you’re letting your dough do its thing, cut your bacon into tiny pieces and give them a good frying.

9. When it’s just crispy, add in your butter and brown sugar and stir it up until it all melts.

Bacon Caramel Donuts Recipe: step 9

10. Add in your heavy cream and continue to stir until it comes to a boil. Let it do that for about a minute or two, then take it off the heat and let it cool.

Bacon Caramel Donuts Recipe: step 10

11. Fry your donuts in vegetable oil until they are golden brown. If you have a candy or quick-read thermometer, the oil should be at 375°F.

12. Drizzle your caramel bacon topping all over those bad boys.

Bacon Caramel Donuts Recipe: step 12

Yeah. A vegetarian gave me this idea! Go figure.

Homemade Bacon Butter Recipe

  • Difficulty:
  • Preparation Time:
    Prep Time: 20 mins Cook Time: 5 min
Homemade Bacon Butter Recipe

Don’t be scared. I know this sounds overwhelming. It may seem overwhelming for multiple reasons. Making your own butter? Sounds ridiculous. Bacon in your butter? Sounds fantastically mind blowing that you probably can’t handle its awesomeness.

Don’t fret, young Republic of Baconites, this needs to be in everyone’s household. All you need is an electric mixer of some sort – a hand blender, a food processor or a stand mixer. Each work equally well. Heck, you could even do it by hand by shaking a jar. You’d get one hell of a workout, too!

But, seriously, this NEEDS to be in your house right now. Imagine spreading butter with a hint of bacon smokiness over your morning toast, or pancakes, or waffles or at dinner with your bread or on your sandwich or in any dish that you need butter in.

And if you’ve never tasted homemade butter by itself, this will be a truly magnificent treat – homemade butter has such subtlety that you can’t get in store-bought stuff. This is true household staple and only requires two ingredients!


4 strips Maple Leaf Bacon

2-3 cups Heavy Cream (Depending on how much butter you want to make)

Ice water, for rinsing


1. Grab your bacon strips and pulse them in your food processor to get nice tiny pieces…

2. … And fry those little guys until they’re crispy. DON’T DISCARD THE RENDERED FAT. WE WANT THAT!

3. In the bowl of a stand mixer (or regular bowl if you’re using a hand blender, or in your food processor) dump in all your cream.

4. Beat that stuff on high while slowly drizzling in your bacon and rendered fat for the first 25 seconds. Continue to beat your cream (with the whisk attachment) for somewhere in the range of 3-6 minutes until the milk separates from the fat.

This will go through a few stages: whipped cream, then stiff whipped cream, then somewhat of a scrambled egg texture, then all of a sudden the fat will separate. You’ll know its time when your stand mixer starts making a huge mess – I kept a towel over the opening of the stand mixer to prevent my counter being covered in buttermilk. Also, I switched to the paddle attachment at the end just to coax out the last bit of buttermilk.

5. Pour off the buttermilk from the fat. You can discard this if you want, but I highly recommend saving it and putting it in tomorrow’s pancakes or waffles. This will be the most delicious buttermilk you’ll ever have.

6. Add in about a quarter cup of ice-cold water (the colder the better) to the butter. Mix the butter around in the water with a fork or a spatula for a minute (I used both) to rinse the butter of any remaining buttermilk. Discard the water and repeat the process.

7. Continue to rinse with cold water until the water no longer turns cloudy. By taking out all the buttermilk from the butter, it removes the slight sour taste from the butter, and makes the butter last longer in the fridge.

8. Pack your butter into your favourite container and eat it on anything you could imagine.

The Best Bacon Soups the World Has Ever Seen

We may think that the time for soups is coming to a close for the year, but the thing about soups – the secret fact that no one seems to realize – is that they are awesome and should be eaten pretty much every week.

And it should also be pointed out that we haven’t had a very good spring and winter in some parts of the country. It never feels like it is getting warmer. So why not eat some bacony soup? Mama, tells you to!

Below, I’ve collected my favourite bacon soups from across the web, and I’m delivering them safe to the comfort of your computer screen.

The Best Bacon Soups The World Has Ever Seen

Top 7 Best Bacon Soups

Bean and Bacon Soup

The weather hasn’t been that great. Just the other day, my umbrella blew inside out in the middle of a gusty rain storm. I hate when that happens. That’s why we should probably curl up with some heartening-type dealios like this one: bacon and bean soup. I can almost feel a snugly sweater being wrapped around me as I think about eating this baby.

Beer, Cheese and Bacon Soup

Sometimes, I just have to say, Wha? Cause, like, dudes – this is bacon soup with beer. I kinda feel like this is one of those cases where we trick everyone into letting us eat something wholly redonkulously amazing simply because it is poured into a classy bowl and served as an “appetizer.” Guys! It’s basically beer and cheese and bacon whizzed in a blender. We really can’t be fooling anyone by calling it soup, can we?

Thick and Creamy Potato Bacon Soup

You know how I say that cheese and bacon belong together, or that bacon and chocolate are a perfect match, or that bacon and avocados are really, like, the best thing ever? Well, scratch all of that. Bacon and potatoes were always meant to be joined together in the bonds of creamy soup.

Pumpkin and Bacon Soup

A lot of the soups I’ve highlighted today are pretty heavy. You won’t mistake this one for water anytime soon, but its use of pumpkins gives it a bit of a less gooey consistency. Also, pumpkins – with bacon. I can’t wait for Halloween to come around, so that I can make some bacon soup from my leftover Jack-O-Lanterns.

Lentil, Kale and Bacon Soup

Continuing to lighten our soups a bit, this one is even more brothy, and less creamy. And it has the ever-wise addition of kale. I may not look it, but I am one of the world’s foremost authorities on kale. My first rule of kale: never eat it without including some bacon for seasoning. This is the secret of kale, and why it is not more popular. I plan to write a book about this very problem.

Zucchini and Bacon Soup

As the author of this recipe notes, “a very good place for bacon, possibly even the best, is in soup.” Very true! Have you ever noticed how bacon, added before you cook all of the vegetables, seems to take the soup to another level of deliciousness? It’s probably because the bacon has always meant to be there. In fact, even if you are soup isn’t about bacon, I recommend sneaking it in somehow, just for that “secret weapon” effect. Trust me, you’ll be thankful I told you this.

Bacon Cheeseburger Soup

It wouldn’t be a round-up of the Internet’s best bacon soup recipes if I didn’t include one of Rob’s. Like everything tasty and amazing, this recipe includes cheese. It also includes burger. This, I believe, is how you make gold out of silver and bronze and a whole slew of other metals that are kind of as good as gold, but not really.

Even More Great Bacon Soup Recipes

Cabbage Bacon Soup

Cabbage is not the most loved vegetable. I don’t think anyone’s gone out of their way to hug a cabbage. But this recipe might just get you there: Cabbage Bacon Soup. With frost nipping at our heels, it only makes sense that you’d want to eat something as tummy-filling as cabbage bacon soup. And for those recession-prone times, cabbage is a perfect choice: each serving of this soup will likely cost just over a dollar. That’s some bacony value for your money!

Cauliflower Bacon Soup

We’ll keep the economy soup flowing with this entry: Cauliflower Bacon Soup. A whole head of cauliflower will only set you back a buck or two, and with a head of cauliflower, you pretty much have half of this soup! (The other half is bacon.) I’m also a big fan of cauliflower, and think it is wildly underrated. Trust me – this soup will make you a cauli-convert as well.

Pumpkin Soup with Bacon

This is the time of pumpkins, so it does seem to make sense to turn them into delicious soup. This recipe just crumbles the bacon on-top, but you can also try out this one, which incorporates it into the main part of the soup. Either way, I think this is a great way to celebrate the time of Halloween and falling leaves by baconing-up some pumpkins.

Sweet Potato, Celeriac and Bacon Soup

It’s freezing out there! After so many months of not even really considering what the weather was like outside before I left my house, I’m finding it hard to remember to put on my sweater, jacket and – much as I hate to admit it – toque. But my secret weapon to staying warm is to fill up on soups like this one – a heating mixture of sweet potato and celeriac, giving it a sweet and fresh flavour that won’t weigh you down as it wards off the cold. And it comes with bacon? I believe this is what we are supposed to call bliss.

Hearty Lentil Soup with Smoky Bacon and Sweet Onions

Lentils are one of those things I always forget about: they make any food they touch taste hearty and filling, and they add a lot of nutrients. They also go great with savoury foods like bacon and onions. This recipe will probably not just fill you up on those winter nights, it will probably put you into a sweet food coma that you’ll probably have difficulty getting out of when you wake the next morning. Thus, I recommend eating it only the weekends, and only when you are not going to operate heavy machinery afterward.

Top 25 Amazing Bacon Dessert Recipes

We’ve been doing this so long that I feel like I’ve seen every possible bacon dessert out there. I’m sure I’m wrong though – every day I see something new about bacon that I couldn’t have possibly considered before. Because I’ve seen so many, I thought it would be helpful to give you a wrap-up of twenty-five of the best Bacon Desserts.

But hey! If you know of some more, comment below. This list is in no specific ranking order and yes I included our bacon dessert recipes. Why? Because Chef Rob is awesome and makes the best bacon recipes in the world. Chef Rob bribed me to say that, I’d say he is second best… Chef Massimo Capra is the best.

The full list appears after the break.

Top 25 Amazing Bacon Dessert Recipes

1. In one of our first posts, we told you about the delicious benefits of making bacon candy. This remains one of the best ways to incorporate bacon into desert.

2. Chocolate-covered bacon is the next step in dessertifying bacon.

3. If you make this one, you might spend the next few hours picking bacon toffee out of your teeth. That’s part of the fun, isn’t it?

4. Bacon Brownies. Before it gets eaten, bacon has a single last request: that it can be sprinkled into some brownie batter.

5. If you are a fan of bacon brownies, why not try adding some Bourbon? (Only recommended if you are over 18. Under 18, just add more bacon.)

6. This recipe wisely just sticks to the basics of good brownie construction: peanut butter, bacon and beer.

7. While we’re talking about peanut butter, there is nothing preventing you from putting bacon in your peanut brittle.

8. Our good friend Chef Rob kindly suggested this recipe for Caramel Bacon Donuts.

9. But it’s never a bad idea to give your donuts a little Canadian zing. Try making some maple bacon donuts. Or you could make some maple bacon donuts the next time you are at Tim Hortons.

10. Another Canadian treat, Nanaimo bars, can also handle a bit of bacon.

11. The cupcake craze has engulfed bacon, with tasty results. This recipe is for maple bacon cupcakes.

12. And this one is for chocolate bacon cupcakes.

13. This cake looks like bacon, but actually is just cake.

14. Our friends at Mr Baconpants give us this recipe for bacon cheesecake.

15. I wish I could eat this bacon bread pudding right now.

16. David Lebovitz has a very precise and informative recipe that describes how to make bacon ice cream.

17. Once again, Chef Rob gives us the gold with this delicious Caramel Brownie Chocolate Fudge Bacon Sundae Extravaganza.

18. One of the first bacon desserts to spread through the Internet was bacon ginger snaps.

19. Everyone knows that chocolate chip cookies and bacon go together like Angelina Jolie and Brad Pitt. (Minus the many adopted children.)

20. Flag this recipe and save it for next Thanksgiving: Bacon Pumpkin Pie.

21. Our American friends will certainly appreciate the bacon apple pie.

22. Our Greek friends will probably prefer the bacon baklava.

23. The French will inevitably prefer bacon brioche.

24. The camping aficionados will love the bacon smore.

25. But I, on the other hand, am pretty much in love with these bacon cinnamon rolls.

The Top 10 Best Bacon Sandwich Recipes

Well, we know you all loved our top 10 favorite breakfast bacon recipes. So today, and without further ado, here’s our list of our favourite bacon sandwich recipes. Enjoy!

1. Egg Sandwich with Spinach, Brie and Maple Bacon

bacon sandwich

Image Provided by Framed Cooks

Brie is sort of the greatest thing ever (aside from bacon). It has an incredible odour part of its charm. Melt that sucker over some bacon and I can almost (almost) overlook the fact this baby has some spinach on it. I know, I know – spinach tastes fine. It’s just that I know that bacon and spinach are mortal enemies and want to remain forever apart.

2. Candied Bacon Sandwich

This one isn’t much beyond some candied bacon between a couple pieces of bread. But any excuse to eat candied bacon, and I’m willing to go for it. The plus of eating it as a sandwich means that anyone calls you on the fact you are kind of eating dessert, you can point out that it’s actually lunch.

3. Grilled Cheese, Apple and Bacon Sandwich

You know how I said above that it’s irritating that a sandwich would have both bacon and spinach? This sandwich avoids the problem of spinach and bacon contact by substituting sweet apple instead. Mmmm. They use “cheese” in their recipe, but you could try using brie. Just suggesting.

4. Bacon, Fig and Pork Sandwich

Yah, that’s right. Bacon and figs. DEAL WITH IT, OKAY? I’m already very angry that this is not in my mouth right this moment. I demand the universe fix this situation immediately.

5. Chipotle Guacamole and Bacon Sandwich

You had me at “Chipotle.” And then you sealed the deal with “Guacamole.” And, I of course knew that was the truest love that could be because bacon was clearly included in there. I’m naming my children in honour of this sandwich.

6. Bacon, Cheese and Pickle Sandwich

This is kind of a down home version of the Rouladen that we showcased last week, except in sandwich form. I’m particularly excited about what the pickle will do to the cheese. I can only imagine it will be breathtaking.

7. Barbecued Brisket and Bacon Sandwich

This dish is sort of a bit of a cross-cultural tease. Jewish cuisine is famous for crafting beautiful briskets; however, they are also famous for not having a fondness for bacon. Clearly, someone needed to fix this situation, and I’m glad they did.

8. Elvis Bacon Sandwich

Elvis is famous for many things: his music, his leisure suits, his hair. But the one thing we here at the Republic of Bacon love most about him was his bacon innovation. His sandwich – the Elvis Sandwich – is a genius combination of peanut butter, bacon, bananas and marshmallow fluff. You really have to hand it to the man. He knows how to hit a home run.

9. Bacon, Pear and Brie Sandwich

You can tell I like bacon and cheese together, right? Yeah. I thought so.

10. Chicken Club Sandwich

Any mention of great bacon sandwiches needs to save some room for a traditional chicken club sandwich. A great meal to have at brunch, lunch or dinner, it’s also a popular hangover-remedy snack. Clearly, the gods of bacon were smiling on us the day the Chicken Club sandwich was born.

Twelve of the Best Bacon Appetizer Recipes

With summer’s clock quickly winding down (it’s almost September already?!?), we are all trying to cram as much summer fun into our warm days and nights as possible. BBQs, of course, remain the go-to get-together. But even with all of that meat and drink drawing your guests, you still have to prepare some nibblies for the wait between their steak order and when it’s finished on the grill.

Best Bacon Appetizer Recipes

With that in mind, I’ve gathered together some great bacon-related appetizer recipes. Follow us after the link for the top twelve.

1. Bacon Pops! Goat Cheese Pops with Herbs, Pecan and Bacon. These are like little bacon lollipops. If the words, “bacon lollipops” doesn’t make you immediately toss your laptop off your lap and rush into the kitchen to make something, anything that resembles bacon lollipops, I think you might be reading the wrong website.

2. Baked Potato Skin Appetizers with Bacon and Cheese. These feel like they’d slide really easily onto any BBQ menu. And then, just as easily, slide into your guest’s bellies.

3. Bacon-Wrapped Chicken BitsLittle chicken bites doused in spicy brown sugar and wrapped in bacon. All you need to know.

4. Bacon and Eggs Appetizer. Not only does this appetizer combine bacon and eggs in a delicious way, it is also served on a little spoon, making rapid consumption relatively easy and greasy-finger-free.

5. Bacon-Wrapped Bananas with Apricot Glaze. I’m sorry. Were you talking to me? I couldn’t hear you. I was too busy paying attention to BACON-WRAPPED BANANAS.

6. Bacon Mushroom Appetizers. For all those fun-guys out there! (Yes, I am allowed to make ridiculous jokes.)

7. Duck Breast and Bacon-Pineapple AppetizerThis recipe is for all those times when you have duck breast kicking around your kitchen. Kidding, of course, but it’s always good to try something new, isn’t it?

8. Peanut Butter, Scallion, and Bacon Appetizers. As Samuel Johnson said on his deathbed in the 18th century, “When one is weari’d of bacon and the buttered peanuts, one is tired of life.”

9. Bacon Appetizer Crescents. This new century has been definitely the Century of the Mash-Up. So why not mash-up some crescent rolls with a few bacon slices? All the hipsters are doing it.

10. Bacon and Cheddar Devilled Eggs. We will give you this list of a few Christmas appetizer recipes below, including the Devilled Eggs. But like white shoes, devilled eggs are no longer confined to a specific time period. Those eggs are dying to see the sun, too!

11. Bacon Wrapped Pineapple Shrimp Recipe. Rachel Ray promises me that this will only take sixteen minutes. And when she promises something, she really means it. So, if you are concerned that other app recipes leave too much time between thinking about shrimp, bacon and pineapple and the consuming of shrimp, bacon, and pineapple, this one has you covered.

12. Bacon and Cream Cheese Roll-Ups. The creator of this recipe advises getting out-of-the-way of the tray when it is served, lest you get hurt by stampeding partygoers.

BONUS: Five Amazing and Easy Bacon Appetizers for the Holidays

Bacon Appetizers for the Holidays

The holiday party season is upon us. My favourite part of the holidays is definitely all the eating that goes with it, particularly when that eating includes some bacon.

I’m also a big fan of making things for the holidays that have as few steps as possible between the ingredients and eating those ingredients. The holidays are for enjoying yourself with friends, not sweating in a kitchen.

On that note, here’s five delicious bacon-based appetizers that require minimal cooking.

1. Bacon-wrapped fruit

The easiest-peasiest recipe possible. Take your favourite fruit. Chop it up into pieces. Wrap some cooked bacon that has been cut into strips around the fruit. Skewer away. And voila! You are instantly everyone’s favourite host/hostess. The best fruits are melon-y ones like cantaloupe or mango. The flavour of these fruit complement the flavour of bacon. However, other tropical fruits can also be surprisingly delicious, like kiwi. If you use a sturdy fruit like pineapple, you can actually wrap the fruit before you bake the bacon in the oven. This will make the flavour of the bacon and the pineapple mix. Mmmmmm. I’m getting hungry! We found a great pineapple recipe from the people at Zesty Cook.

2. Bacon-wrapped scallops

Pretty much like the same idea as the fruit, except for this you’ll definitely have to cook each portion and cook them separately. Sear the scallops in a medium-hot pan with some butter and oil (or bacon grease!). When you are searing them, try not to move them around. Just let them cook for about a minute and a half. After that, flip them to let them cook on the other side for another minute. Remove, let them cool, and wrap with bacon. Skewer ‘em up. And then enjoy your very own surf n’ turf.

Stephanie from CopyKat Recipes has made a delicious Bacon Wrapped Scallop dish.

3. Bacon and chicken wraps

Cook your chicken until it’s browned but tender. A good way to do this is on a George Foreman-type grill, but any old cooking method will do. And you won’t need too much – one boneless chicken breast is enough. Cook your bacon. Wrap thin strips of that bacon around a little sandwich of an olive and a small piece of chicken. If you are doing this before your party, you can store the apps in the fridge and then heat them for about ten minutes in the oven. The gooey olivey goodness will put everyone into the Christmas cheer. sure knows how to make a good chicken bacon wrap!

4. Peanut-bacon toasts

This one sounds a little low-brow, but it’s a great treat for kids. Take some extra-thin bread and cover about four slices with your favourite peanut butter. Cut the bread into ninths – cut each piece three times vertically and three times horizontally. Wrap each piece with some bacon. (You’ll probably have to cut the bacon into strips so that it wraps properly.) Put the pieces on a tray and pop into the oven at 350 degrees for about 20 minutes. This sort of recipe calls for all sorts of variations. A nutella version would probably work out great. BokehBunny made it with Peanut-bacon French Toast!

5. Bacon-Cheddar Deviled Eggs

It’s devilled eggs, with a cheesy-bacon filling. For this, you’ll have to cook some bacon until its super crispy – crispy enough to fall apart when you crumble it. Then, take twelve hardboiled eggs. Cut them lengthwise and scoop out the yolks. Mash the yolks in a bowl with about half a cup of mayo, two tablespoons of cheese that’s been grated, a tablespoon of Dijon, and your crumbled bacon (about four slices). Add salt and pepper to taste. When it’s all mixed up, scoop it back into the eggs. It’s probably a good idea to make more than just twenty-four for a big party: these things will go fast. Feels Like Home Blog mentions this awesome recipe.

How about you? Do you have any bacon-related apps you like to bring out at the holiday time?