An Asian on Occasion.

A little layer cake with boiled chocolate icing beautifully crafted by Martha Meadows of Slocomb, Alabama.

To read the article in its entirety, click that beautiful cake!

Thanks to a lonely lime in the fruit basket hiding amongst the Satsumas, I am enjoying some ice water with lime.

I must be dehydrated because I’ve had 1,500 ml already and the taste is simply fantastic.

Maple Bacon Chocolate Chip Cookies
Courtesy of Cathy at Noble Pig

• 5 strips maple smoked bacon (8 strips if you want extra to sprinkle on the cookie)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 3/4 teaspoon maple extract
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Cook bacon in a large skillet over medium heat until browned and cooked through.  Drain on a paper-towel lined plate and chop finely.

In a medium bowl whisk flour, baking soda and salt.

In a large bowl, using an electric mixer, cream the butter and sugars; about three minutes.  Add egg and maple extract and beat until just blended.  Add the dry ingredients; beat until just incorporated and the flour is dissolved.  Stir in the chocolate chips, walnuts and bacon.

Drop one large Tablespoon of cookie dough 2-3 inches apart.  Make sure you only do about 6 cookies on a sheet.  If they spread and touch each other, you will have a mess.  Bake 10-12 minutes in a 350˚ oven only until the edges are brown and slightly soft in the center.  Let them finish cooking out of the oven, on the pan.  The edges will get too dark if you leave them in the oven.  Transfer to a wire rack and let completely cool.

*Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough.  I also pressed in some extra chocolate chips too.  This is completely optional.