the only elk I saw at Strathcona Park, BC.

This was the maiden summer voyage of ENID our cedar strip canoe (the major asset to my Dowry for marriage) since she had major surgery, earlier this year. See BLOG entry in winter re: tree branch punching a giant hole through her. Well, ALFRED (I remembered, Corey!), did an amazing job, locally, of patching her up!  ~~~~~~I got the ‘ol digital SLR out and shot some photos of my dog, a catapillar on a pitchy tree and some that we won’t ever show the public from around the campfire / Jager-times*. These are again, from  my iPhone.  Here are a few that I thought were BLOG worthy. ~~~~enjoy.   

 

Make Something Every Day

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what’s better than chocolate and bacon and coffee? Having them all together.

Dark Chocolate Bacon Cupcakes

“Dark Chocolate. Bacon. What’s not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success. “

Prep Time: 15 Min Cook Time: 25 Mins. Ready In: 40 Min

Original Recipe Yield 2 dozen cupcakes

Ingredients
  • 12 slices bacon
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon unsweetened cocoa powder, for dusting
Directions
  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
THE REVIEWS: We made these beauties ( thanks Kate for the recipe!) last week. We used maple bacon and espresso instead of coffee ~as per advice from allrecipes.ca. Jen took some to work and we took some up the lake with the Milsoms. One review was a spontaneous hug from a twelve year old boy. Husband: “it’s everything I like, all together. I love it”. These were super fantastic and I’d make them again for sure.

Make Something Every Day