Search This Blog
Thursday, June 18, 2015
Saw a jar of this at our local gift basket store and just had to have it. It’s exactly what it sounds like, bacon-flavoured mayonnaise. And while it tastes like the real article, there’s no actual bacon in it so it can also be enjoyed by vegetarians.
Of course, it’s not exactly cheap, and at 80 calories the tablespoon, a bit rich to be used as a chip or vegetable dip. Not to worry, however. The flavour’s strong enough that you can dilute it with one to two parts light mayonnaise, bringing down the price and calorie count while still getting that bacon flavour.
Not only does it make a fantastic dip, it’s also great in grilled cheese sandwiches or on hot dogs or burgers. I’ve also used it in deviled eggs.
You can check it out on their webpage. I see they also offer a bacon scented pillowcase. Quite sure that is NOT a good idea.
Friday, June 12, 2015
(recipe courtesy and copyright Rodelle Inc.)
I returned from my latest excursion to Costco with an industrial-sized container of Rodelle’s Gourmet Baking Cocoa. It had a recipe for brownies printed on the label, so I figured I’d try it. It was so good I’m passing it on. You can also find the recipe on the Rodelle website HERE (though under a different name), along with several other recipes that sound interesting. The Cocoa Lip Balm, for one. The Rodelle Candied Bourbon Vanilla Bacon intrigues me as well.
½ pound butter
2 ¼ cups sugar
1 ½ teaspoons Rodelle Vanilla Extract
¾ cup + 1 tablespoon flour
¾ cup + 1 tablespoon Rodelle Cocoa Powder
¼ tablespoon salt*
½ cup semisweet chocolate chips
¾ cup chopped nuts (optional)*
* I left this out
Preheat oven to 350°F. Line 9 x 13 pan with parchment paper and spray lightly with cooking spray (I just used a non-stick pan). Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool and transfer to a large bowl (I just used the saucepan). Add eggs gradually, mixing well. Add Rodelle Vanilla Extract. Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add chocolate chips and nuts. Pour into the pan (batter will be thin) and bake approximately 35 minutes. Do not over bake. Cool before cutting. Turn onto a surface and peel parchment paper off. Cut into squares and enjoy.
The recipe claims that it makes 12 servings but I think that must be a misprint since each serving would be roughly 3 x 3 inches. Trust me, they’re far too rich for that. I cut my batch into 24, which seemed reasonable.