Sometimes a good idea doesn't always pan out. While playing around with Cream Cheese Clouds for The Cream Cheese Cloud Project, I had an idea. Why not have a savory bite of joy? So, I thought of my favorite combination - bacon and onion - and decided I would give it a whirl.
After whipping up the mix, I thought I was a genius. It was like I had hit the lotto. It was so tasty I thought I wouldn't have enough to actually freeze into clouds, because I kept "tasting" it. That's what I'm calling it. Tasting...
So what happened? I froze it, popped one in my mouth and hated it! It had taken on such a weird taste. Surely this wasn't the same yummy concoction I had just made. Grrrrr. There was no way in the world I was going to waste this! I put all of the clouds into a bowl, and warmed it up just a little in the microwave so that it was back to being somewhat stir-able again. Tada! It tasted great again. What a relief.
Now what to do with it? I threw it into a mason jar and decided to call it a spread. The next morning, I warmed up a Swedish Breakfast Bun, put a spoonful on the inside and watched it soften up into a creamy buttery bacony oniony delight. Of course later on it ended up on some steak, then the next morning on some eggs, then some veggies, chicken.... You get the idea, it's great on anything.
Wanna make it too? Here's what you'll need:
- 1 stick (4oz) butter, softened
- 1 block (8oz) cream cheese, softened
- 6 slices of crispy cooked bacon, drained and blotted with paper towels, finely diced
- 1 Tbsp dried chives
- 1/4 tsp onion powder
- scant 1/4 tsp black pepper
In a large bowl, beat together the cream cheese and butter on high with an electric mixer. When well combined, add in the seasonings, and beat again until very smooth. Stir in bacon bits. Scoop into the container of your choice, and store in the fridge. I have no idea how long this will keep seeing as how my batch is already almost finished just a few days later, but if you don't plan on using it all quickly, you could portion it out and freeze it (like a cream cheese cloud), and just pull out a bit as you need it.
Labels: bacon, breakfast, induction friendly