This week continues the month theme of Cookies for Breakfast.
Of course, I am taking the definition of cookie with an extreme grain of salt. Like huge, the size of Gibraltar.
This is more classified as a make. As in it has breakfast type items in it. I would almost call them a biscuit but then that’s not correct, either.
It started when I say these packages of cooked jalapeño bacon at Aldi when I was grocery shopping. They were on steep discount but still within expiration date. I believe they were less than $1.50/each. So I bought 3, with this exact make in mind. Aldi also has a knock off of Pillsbury Crescent Rolls, which were $1.29. I bought 3.
Not having to cook the bacon? Priceless. But the entire make cost me less than $9.00.
I became aware of this recipe through a video series called “Dead Greg’s Recipes”. A relative of the cook had died and had left their cousin a ziploc bag full of recipes. The cousin gave the cook the bag of recipes and said let’s try them. There’s a whole schtick where the cook has labeled each bag onto a spinny wheel and they spin the wheel and the pointer lands on a category.
Kind of fun.
I should’ve checked the fridge before beginning the recipe though. I had less than 1/4 c of maple syrup and I could not find the bottle I had bought to replace it. Oops. But this recipe didn’t exactly have measurements for the ingredients. Beside the bacon, it called for 1 pound of bacon. The rest of the recipe was Crescent Roll tube, maple syrup, and brown sugar. No details on any of them.
I persevered on.
You open the Crescent roll tube by peeling the paper to reveal the fault line. It’s supposed to open itself from that point. Guess what didn’t happen! I used a spoon along the fault line, as directed. I opened and spread out 2 on a parchment lined cookie sheet, pinching the perforations together. I layered in what maple syrup I had, and then the bacon, and then 3/4 c brown sugar. I topped the entire thing with another Crescent Roll tube.
The entire make baked at 350 degree Fahrenheit. Again, no time limit was given so I just baked until browned. This was about 15 minutes.
Interesting result. I cut the entire structure with a pizza cutter after it had cooled. I have thoughts. The result was not very structurally sound. I think it needs a bit more on the bottom layer.
Next time I will definitely have more maple syrup, probably 1/2 c for the size I made. I would also mix that with 1/4 softened butter because this is the bottom layer and I feel it needs to be more substantial. Next is the chopped up bacon. I would increase the brown sugar to 1 c, dependent on the size of the dough. I would also add a spice into the brown sugar. Of course I might feel that way because it is nearly fall and pumpkin spice is EVERYWHERE. I would brush the top with butter and maybe a bit of cinnamon sugar.
Not a bad make with the scant details of the recipe. But sometimes that is fun.
I will not kick this out of the cookie jar, I’ll just tweak it a bit.
Dispatches from the Evening Shift 