I’ve been blogging here at n00bcakes since May of 2010. Baking started as a hobby I muddled around with, but over time it has morphed into a real skill that both I and others are confident in. I love having built a set of baking tools over the years, being able to make recommendations and offer advice to friends, and being the person who’s always going to bring a tasty dessert. And I’ve made two wedding cakes for friends and family I care for. Who would have thought I’d get that far??
Over the last year, though, my posting has slowed down and the quality – compared to how I used to write – has been slipping; I just don’t have the time to devote to blogging and chronicling my baking exploits that I used to. Not being able to post good content consistently also means that n00bcakes readership has dropped, so except for a few friends the blog is mostly me talking to myself. Which is fine! …just a little bit of a bummer.
But recently it occurred to me that my good friend Emily of Spatialdrift, of whom I’ve spoken on multiple occasions, had recently taken on several contributing writers and perhaps n00bcakes would be a nice addition? I brought up the idea with her and she was very receptive, even to the point of allowing me to keep my “n00bcakes” brand. Being a contributor to a larger blog takes the pressure off of having to post with a weekly regularity to keep up readership, but still allows me to talk about what I’ve been baking and enjoy the creative process of taking pictures and writing about it. It also gives Emily another contributor, allowing her to expand her content and get more hits. Everyone wins!
So n00bcakes is packing up its boxes and moving in with Spatialdrift, and I have full confidence we’ll be awesome room mates. Over the next month we’ll be polishing up some branding and finishing the move to completion. Spatialdrift will be hosting all of n00bcakes’ (and !Blog’s) old content, all of which will go live sometime in June. I’ll be setting up redirects for some of the more popular posts here, but in August this URL will go down completely, and any links you haven’t yet updated will be dead – so make sure you fix them by August!
All that to say, thank you for being a n00bcakes reader! And I hope that you’ll continue following my exploits over at Spatialdrift.
I know, I know: it’s a little lame for my last “recipe day” of Bacon Week to be full of recipes that aren’t mine, but hey – if you knew the physical (though delicious) toll a week of non-stop bacon-eating takes on a human body you might understand. Besides, some of my friends have made some great recipes this year, and it would be a shame if I didn’t feature them and their lovely pictures before the week ends.
Thanks to these ladies for participating and prolonging the Bacon Week tradition! Make sure you check out their posts – they’re pretty fun.
Bacon Week will end with my final post tomorrow, all about BaconFest! It’ll be raining, so here’s to hoping I can get in a few great pictures!
This was one of the more fun experiments I tried this week. I’ve never made candy before, and this one sounded so good, I figured the simple addition of bacon bits certainly couldn’t hurt. Thus came, maple bacon honeycomb candy!
This candy is light and fluffy, and actually pretty easy to execute. As with any recipe requiring boiling sugar, though, it does take patience and time; walking (or even turning!) away at the wrong time means your candy can go from light brown to a black nightmare. Take it from me!
The honeycomb candy only takes a few ingredients (seen above!).
After cooking up your bacon to a nice, crisp texture, you heat together the sugar, maple sugar, and a dash of water and wait for it to get up to 300 degrees. Once there, you toss in a tablespoon of baking soda, which turns your cup of boiling sugar water into this bubbling mess:
The mixture goes wild and expands while you whisk like crazy to get the soda mixed thoroughly.
Once it’s expanded, you pour it out onto a covered surface. It’s supposed to pour smoothly….though because mine was – alas – a bit over-cooked, it wouldn’t pour and had to be coaxed by my room mate with the spoon. It turned out a little…chunky.
Once spread, I took my previously chopped-up bacon and sprinkled them on top. Word of warning: make sure you do this immediately, as the candy hardens super-fast. Mine didn’t stick very well…next time I’ll have to move faster.
The original recipe calls simply for flaky salt, and I was correct in assuming that replacing that salt with bacon was quite good! The dark, caramely flavor of the candy blends well with little flecks of salty bacon. My candy ended up being a little too over-done, but it was still pretty good!
Wondering why this is called “honeycomb” candy, despite having not honey in it? Now you know!
The candy reminds me a lot of pumice in terms of its weight (not taste); it’s so light and airy, it’s
This candy is yet another testament to the fact that anything with little bacon on it is even better!
Bacon Week’s almost over – have you done any bacon-ing?
Recipe from Food52 – plus crispy bacon sprinkled on top!