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I just finished watching the series Breaking Bad. Just wow is all I can say. It was one incredible television show. Who else is a fan? The show was just so darn good and I did not want it to end…ever. I was honestly delaying watching the last three episodes because I really could not deal with the idea of not binge watching it every night.

We have now moved on to Better Call Saul, which is affiliated with the Breaking Bad series as a prequel. Written and made after the Breaking Bad series ended. We’ll see how it goes. It’s hard to imagine Breaking Bad could ever be rivaled in any way. But I have no choice, I have to move on.

These cookies were actually inspired by Breaking Bad. In one of the seasons, there is an attorney doing some shady work. His weekly money deliveries to the bank are accompanied by over-the-top treats as a sort of distraction for the bank employee letting him in the safe deposit vault. One of those treat deliveries were bacon banana cookies. My jaw kind of dropped when I heard it, knowing I would be making my own version soon. So glad I did. You will thank me later.

When adding bacon to a cookie (or any baked good), it needs to be crispy. You do not want any fatty edges left on the bacon a whatsoever. Make sure to cook your bacon until it is really done so it crumbles easily and has a nice texture.

The reason my cookies turn out perfectly round and fluffy comes from baking them in a whoopie pie pan. The wells of this type of pan are shallow and let the cookie spread slightly and then bake upward, which gives you a beautiful looking cookie. I use the pans to make eggs too. Having several of these pans on hand are a great asset to the kitchen. They are very thin and easy to store as well.

With such a mild flavor, I love adding French Grey Sea Salt to so many recipes, especially baked goods. Don’t leave this out, it absolutely made these cookies over-the-top and really brought home the whole salty-sweet combination.

The peanut butter glaze was a bit of an after thought, but it really made all the flavors of this cookie come full circle. You will have to experience it for yourself.

The consistency of the glaze should be just runny enough to drizzle over the cookies and not have it run off the sides too quickly, leaving behind these little glaze soldiers on the pan. This is how you know you got it just right.

Other Banana Bacon Peanut Butter Recipes You Might Enjoy:
Bacon Wrapped Bananas
Peanut Butter Banana Bacon Pancakes
Peanut Butter and Bacon French Toast with Caramelized Bananas
Peanut Butter Banana Chocolate Chip Muffins

Three Years Ago: Streuseled Honey Butter Breakfast Muffins
Five Years Ago: Roasted Radish and Potato Salad
Six Years Ago: All You Can Eat Crisp Cornmeal Shrimp
Seven Years Ago: Asian Noodle Salad with Peanuts and Mint
Eight Years Ago: Chambord-Vanilla Ice Cream

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The post Bacon Banana Chocolate Chip Cookies with Peanut Butter Glaze appeared first on Noble Pig.

These yummy, little bites will have you menu planning for a party. Whether you’re celebrating a holiday, feeling patriotic, or just enjoy the red color scheme, these tassies look festive all together on a platter.

While maraschino cherries usually remind us of a Shirley Temple drink, it turns out they do well in baking recipes too. What you’ll find most surprising about this recipe is how well sweet cherries and peppermint complement each other. You won’t be able to stop eating them.

By perching the bright red long-stemmed cherries in these tender pastry pouches and using coarse sugar on top for glitz, you have a real winning dessert! These tassies are small enough that they can be eaten out of hand without a fork, making them a memorable sweet ending for any upcoming gathering.

What Is a Tassie?

By dictionary definition, “tassie” means cup, and in terms of dessert translates into individual pastry cups filled with a mixture of nuts, sugar, candy and in this case cherries.

Tassies are most popular in the Southern United States, where pecan tassies are the cookie version of southern pecan pie.

The filling possibilities are endless for these little bites and they bake up perfectly.

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Ingredients You’ll Need for Cherry Tassies

There are two main components in this fabulous tassie recipe: a pastry pouch crust and the simple cherry filling (which really isn’t a filling at all).

You’ll be be surprised how easy the pastry dough is to prepare from scratch. To make the homemade peppermint flavored pastry dough you’ll need:

• butter – European butter is always best when making a pastry crust
• confectioners’ sugar
• baking powder
• salt
• peppermint extract
• vanilla extract
• egg
• all-purpose flour
• striped peppermint candies – found in the candy or bulk aisle 

For the filling you’ll need:

• stemmed maraschino cherries – that’s it, the crust bakes around and fills in around the cherry so you couldn’t ask for an easier filling recipe

Extra items:

• cooking spray – for the mini-muffin tin
• coarse sugar – for garnish, don’t skip this

Making Cherry Tassies

1. Preheat your oven to 350^o F. Generously coat a mini-muffin pan with cooking spray; set aside. (You can use a 48 count mini-muffin tin or two 24 count mini-muffin tins on two different racks of the oven.)

2. In a large mixing bowl beat butter on medium to high speed for at least thirty seconds. Gradually beat in 1-1/2 cups of confectioners’ sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.

3. Place remaining 3/4 cup confectioners’ sugar in a shallow bowl. Shape the dough into 1″ balls; roll in confectioners’ sugar. Press each ball into bottom and up sides of prepared muffin cups.

4. Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.

5. Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.

Frequently Asked Questions

Can I Use Stemless Maraschino Cherries?

Yes you can. The stems are for more dramatic effect and have nothing to do with the success of the recipe.

How Do I Store Them?

Place cherry tassies in a single layer in an airtight container. Store tassies at room temperature up to twenty-four hours or refrigerate them up to three days. Return tassies to room temperature before serving.

Can I Make An Adult Version?

Use whiskey-flavored cherries or any type of flavored cherry you prefer for this recipe.

MORE MARASCHINO CHERRY RECIPES

Maraschino Cherry Ice Cream
Soft Baked Maraschino Cherry-Chocolate Chip Cookies
Adult Shirley Temple Cocktail

Print

Cherry Tassies

Long stemmed maraschino cherries burst right out the top of these pillowy-soft and bite-sized pastry pouch cookies. They are the perfect addition to any dessert table.

 

Course Dessert

Cuisine American

Keyword Cherry Tassies

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 48 tassies

Calories 109kcal

Author Cathy Pollak

Ingredients

• Cooking Spray
• 1-1/4 cups butter, room temperature
• 2-1/4 cups confectioners' sugar, divided
• 1 tsp baking powder
• 1/2 tsp table salt
• 1 tsp peppermint extract
• 1 tsp pure vanilla extract
• 1 large egg
• 2-1/2 cups all-purpose flour
• 1/2 cup finely crushed striped peppermint candies (about 18), (I pulverized them with my food processor)
• 48 red maraschino cherries with stems, drained
• coarse sugar for garnish

Instructions

• Preheat oven to 350^o F. Generously coat a mini-muffin pan with cooking spray; set aside.
• In a large mixing bowl beat butter on medium to high speed 30 seconds. Gradually beat in 1-1/2 cups of confectioners' sugar, baking powder and salt. Beat in peppermint extract, vanilla and egg. Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour and candies.
• Place remaining 3/4 cup confectioners' sugar in a shallow dish. Shape the dough into 1" balls; roll in confectioners' sugar. Press each ball into bottom and up sides of prepared muffin cups.
• Place cherry, stem side up, in each cup (cherry will not fill cup). Bake about 12 minutes or until pastry is slightly browned. Sprinkle with coarse sugar. Cool 10 minutes in pan.
• Using a small, sharp knife, loosen tassies from cups. Transfer to wire rack. Cool completely. Makes about 48 tassies.

Video

Nutrition

Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Calcium: 10mg | Iron: 0.1mg

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The post Cherry Tassies appeared first on Noble Pig.