Baking is not my thing....too precise for me.

For those of you who know me well, you know I am not a baker by any stretch of the imagination. For me baking is too precise and I am just not that guy. I prefer to throw things together and see what happens. When cooking you can always change and adapt on the fly that is why I enjoy it so much. With baking that just doesn't happen, if you mess it up it's a pretty good guarantee its gonna fail. That being said I have spent the better part of the last year teaching myself to bake, so I am going to start posting recipes that I have been learning and maybe even a few that I came up with just to add another level to my blog. My first true attempt is listed below in the form of Bourbon-bacon chocolate chunk cookies, followed by a baked apple pie that is just amazing. Neither one of these recipes are original to me, but they are a couple of my favorites that I wanted to share so far. As always I hope you enjoy and I look forward to your feedback.  

Apple pie baked in an apple**
Prep Time: 25 minutes
Cook Time: 45 minutes
Cool Time: 5 minutes

5 to 6 Granny Smith apples( can stand on own)
1 TBSP ground cinnamon
1/4 Cup granulated white sugar
1 TBSP brown sugar
1 Can pre-made pie crust.

PREHEAT OVEN TO 375 DEGREES

Cut the top of 4 of the apples and discard. Remove the inside of each apple with a spoon carefully so you don't tear the peel.

If needed peel remaining 2 apples and slice thinly to use as additional filling for your "pies".

Mix apple pieces, with both sugars and cinnamon. Adjust to your taste by adding more or less depending on what you like. When well coated scoop the apple mixture into the hollowed out apples.

Roll out the pie crust and cut into 1/4 inch strips. Cover the top of the apples in a lattice pattern.

Place apples in an 8x8 baking dish and add enough water to cover the bottom of the dish. Cover with foil and bake 20-25 minutes. Remove foil and bake an additional 20 minutes or until crust is a golden brown and apples are soft. Let cool 5 minutes before serving.


** Not one of my recipes, got this one off facebook a little while back and really wanted to try it.

Bourbon bacon and chocolate chunk cookies **

Prep Time: 30 minutes
Cook Time: 9-10 minutes
Rest Time: 5 minutes

3/4 LB thick cut bacon, 1/4 inch diced
2 1/2 Cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking powder
1/2 Cup room temperature unsalted butter
1/2 Cup reserved bacon fat, chilled
3/4 Cup granulated white sugar
3/4 Cup packed brown sugar
3 TBSP of your favorite bourbon(don't be cheap, good stuff works the best)
1 tsp vanilla extract
2 Large eggs
8 oz dark chocolate, chopped up(Hershey's special dark is my favorite)

PREHEAT OVEN TO 375 DEGREES

In a large skillet cook the bacon pieces until they are golden brown and crisp. Remove bacon from pan onto a paper towel to drain. Reserve 1/2 cup of the bacon fat for use later. Place in refrigerator so it has a chance to solidify until needed.

In a large mixing bowl, whisk together flour, baking powder, salt and baking powder. In a separate bowl use an electric mixer to combine butter, bacon fat, both sugars, bourbon and vanilla. Mix in eggs one at a time until well combined and then beat in flour mixture. Stir in bacon and chocolate chunk pieces until everything is well combined. If you like save a few bacon and chocolate pieces to drop onto the top of the cookies before baking.

Drop by the spoonful onto lightly greased baking sheets about 2 inches apart. Bake 9-11 minutes or until the cookies are lightly browned. Let rest for 5 minutes before removing them from the cookie sheet to cool completely. Store in an airtight container up to 5 days or freeze up to 6 weeks.

**This is not my recipe, it came from one of the many bourbon recipe books I own. But I hope you enjoy all the same.