Here’s the recipe my friend used from BaconToday.com (Yes, there’s a BaconToday, lol)
4 1/2 tablespoons butter, room temperature
1/2 tablespoon bacon drippings (left in the fridge to become solid)
5 tablespoons brown sugar
4 tablespoons maple syrup
1 1/4 cups self rising flour
1 teaspoon baking soda
1/2 teaspoon baking powder
tiny tiny pinch kosher salt
1/4 cup milk
1/4 cup of minced bacon, cooked and drained
Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
Add the egg and beat until incorporated.
Sift the flour, salt, baking soda and powder together.
Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
Maple Syrup Frosting
4 tablespoons of butter.
2 tablespoons of maple syrup.
1 cup of powdered sugar.
turbinado sugar (optional, but recommended).
coarse grain sea salt (optional, but recommended).
Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor. (add some crumbled BACON TOO!)
Sales of Greek yogurt are booming, benefiting from a perception that the food is healthier than regular yogurt and other snacks.
Heather Ainsworth for The New York Times
Chobani takes in some three million pounds of milk a day, from which it makes a million pounds of yogurt.
“It’s an indulgent texture, but it’s also guilt-free,” said David J. Browne, a senior analyst for Mintel International Group, a consumer research firm.
Greek yogurt has certainly been healthy for the economy in New York. Two of the leading brands, Chobani and Fage, have their main production plants in upstate New York and are expanding their operations.
To assess the individual and combined effects of weight loss and weight training on body weight and body composition, 40 obese women were randomly assigned to one of four groups for an 8 wk weight-loss study. These groups were control (C); diet without exercise (DO); diet plus weight training (DPE); and weight training without diet (EO). Body weight decreased for DO (-4.47 kg) and DPE (-3.89 kg) compared with C (-0.38 kg) and EO (0.45 kg). Lean body weight (LBW) increased for EO (1 .07 kg) compared with DO (-0.9 1 kg) and C (-0.31kg) and for DPE (0.43 kg) compared with DO. Upper-arm muscle areas (determined by radiograph) increased for DPE (1 1.2 cm2) and EO (10.4 cm2) compared with C (2.7 cm2) and DO (2.1 cm2). Adding weight training exercise to a caloric restriction program results in maintenance of LBW compared with DO.