WELCOME !
Hi, I'm Cherie :)
A novice self-taught baker. Everything here are made from scratch!
I also love the outdoors, reading books, tea, thrift store shopping and hockey (Pittsburgh Penguins and #87)
Thanks for stopping by! :)
My personal favourites.
Pink strawberry ombre cake. I love everything about this cake!
Flamingo Cupcakes for my first baking blog anniversary.
Spring Chicks cake pops. They’re super cute!
Matcha green tea cupcakes these cupcakes got accepted to foodgawker!
Bacon chocolate chips with maple glaze, my first submission to foodgawker and got accepted! :D
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oreo stuffed chocolate chip cookies
cinnamon rolls with icing glaze
I am not a dessert person, but baking while on a dairy free is never easy. Since I bake, take pictures and give them away it’s not an issue for me. I’m also good at controlling myself ;)
If you love bacon and chocolate chip cookies this recipe would be a great addition on your to do list! These cookies with a maple syrup glaze are heavenly according to my friend!
How inviting are these?
TRY THEM!
Bacon Chocolate Chip Cookie with Maple Glaze from The baker chick
Makes about 2 dozen of cookies
Ingredients
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter room temperature
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
1 lb package of bacon strips- cooked until very crispy and cut into small bits.
3/4 cup powdered sugar
pure maple syrup
Directions
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips and 1 cup of the bacon bits.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
To make glaze- in a small bowl, add 1 tablespoon of maple syrup to the powdered sugar and stir. Add more maple syrup as needed until the glaze is a good, thick drizzling consistency. Sprinkle with remaining bacon bits.
