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ROUSES.COM
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Dessert
Growing up, mole was a staple in our house.
I can’t think of anything much better than a
grilled pork loin smothered in mole.
Maybe it’s my Mexican roots, but I’m always
trying to find new ways of incorporating
the savory into my baking. And bacon
makes everything better. If you’re ever in a
friendly cooking competition and want to
ensure victory, add bacon. I once won a $50
bar tab in a “dip” contest using baked thick-
cut bacon as “chips” to dunk into a creamy,
spicy jalapeño popper dip.
Sporktacular!
Bacon & Chocolate Chip
Cookies
WHAT YOU WILL NEED
2 cups all-purpose flour
1
cup granulated sugar
1
teaspoon baking soda
½ cup light brown sugar
1
teaspoon Rouse salt
2 teaspoons pure vanilla extract
1½ teaspoons cinnamon
1
large whole egg plus 1 large egg white
¼ teaspoon nutmeg
1½ cups Rouses cooked bacon, chopped
1
cup chilled bacon fat
(you can substitute Hot Belly)
1½ cups semisweet chocolate chips
HOW TO PREP
Preheat the oven to 350 degrees.
Line two large baking sheets with parchment
paper and set aside. In a medium bowl,
whisk together flour, baking soda, salt,
cinnamon and nutmeg; set aside. In the bowl
of an electric mixer fitted with the paddle
attachment, beat the bacon fat with both
sugars on medium speed until light and fluffy.
Add the vanilla, whole egg, and egg white.
Beat on low speed until well combined,
scraping down the sides of the bowl as
needed, about one minute. Add the flour
mixture in two batches, mix until just
combined. Mix in the bacon and the chocolate
chips.
Using a spoon or an ice cream scoop, shape
2 heaping tablespoons of dough at a time
into balls and place about 1½ inches apart
on prepared baking sheets. Bake, rotating
sheets halfway through, until cookies are
golden brown, about 10 to 15 minutes. Let
cookies cool completely.
Caramel Popcorn with
Spiced Nuts & Bacon
Spiced Nuts
WHAT YOU WILL NEED
1
cup pure maple syrup
3 cups unsalted, roasted nuts
½ teaspoon dry mustard
1
tablespoon fresh thyme, minced
½ teaspoon cayenne pepper
4 ounces thick sliced bacon
1
tablespoon kosher salt
HOW TO PREP
Preheat the oven to 325 degrees
Place the bacon on a parchment lined sheet
pan. Bake until the bacon is crisp - transfer
on to paper towels to drain, than finely chop.
In a medium bowl, mix the thyme, salt,
cayenne and dry mustard. Add the nuts,
maple syrup and bacon and toss until the
nuts are evenly coated. Scrape the nuts
onto a parchment lined sheet pan. Bake until
the maple syrup has thickened, about 30
minutes, stirring once halfway. Let the nuts
cool completely, stirring frequently to break
up any large clumps. Set aside.
Caramel Popcorn
WHAT YOU WILL NEED
1
tablespoon Rouses vegetable oil
⅓ cup popping corn
1
tablespoon butter
½ cup Rouses honey
½ cup granulated sugar
¼ teaspoon baking soda
HOW TO PREP
Heat oil in a saucepan over medium heat.
Add the popping corn and cover with a
lid. Cook lightly, shaking the pan,
until all the corn has popped.
Place in a bowl. Place the butter,
honey and sugar in a saucepan
over low heat. Stir until the
butter is melted. Increase heat to
medium and bring to a boil for 3
to 4 minutes or until golden and
thick. Remove from heat, add the
baking soda and stir to combine.
Pour the caramel over the popcorn
and toss to combine. Spoon onto
a baking pan to set. Once cooled,
break up and place in a large bowl.
Add the spiced nuts. Enjoy!
Baker’s Tip
Scoop the cookie
dough balls onto
a parchment lined
cookie sheet. Place
uncovered in the
freezer. Once the dough
balls are frozen solid,
transfer to a freezer bag.
Stash back in the freezer.
Next time you’re ready
to “pig out” on a cookie
or two, all you have to do
is bake.