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[nverland]

Black Velvet

Ingredients
Guinness stout, chilled
Champagne or other dry sparkling wine, chilled

Procedures
Take an 8- to 12-ounce Collins glass and gently fill halfway with Champagne. Fill remainder with Guinness (go slow unless you’re fond of mopping up mounds of foam). Give a very gentle stir with a plastic or glass rod and enjoy.


Bacon Brownies

Ingredients:

4-8 strips of bacon, cooked to your desired doneness
4 large eggs
1 cup sugar
1 cup brown sugar
2 sticks (8 oz.) butter, melted
1¼ cup natural cocoa powder
2 teaspoons vanilla extract
½ cup flour
½ teaspoon kosher salt

Fry bacon until crispy. Drain on paper towels, removing as much grease as possible. When cool enough to handle, chop into small bits.

Preheat the over to 300-325 degrees

Sift all of the dry ingredients: sugar, brown sugar, flour, salt, and cocoa. Sifting brown sugar, however, is not the easiest task in the world, but it is possible.

Next, crack the eggs into a large mixing bowl or your stand mixer bowl, and begin to beat the eggs on medium speed until they’re a nice light yellow color and beginning to look a little fluffy. Not too much, though. Then turn your mixer to its lowest speed and slowly start incorporating the sifted dry ingredients. After they’re all gone, toss in the vanilla extract, and then - and this is important - slowly add the melted butter. You should now have a nice gooey (extremely delicious) brownie batter. Stop mixing, and using a spatula, fold in the bacon pieces, and if you like, save some to sprinke over the top.

Spray your 8″ square baking pan with cooking spray, then cut a piece of parchment paper to about 8″ by 16″ to fit inside the pan with the 2 ends extending out from the sides, in essence making a “sling” of sorts for the brownies. The cooking spray will make the parchment paper stick to the bottom and sides of the pan. Now you can pour the batter into the pan, smoothing the top with a spatula, and if you saved some bacon, go head and sprinkle it on the top of the batter. Bake for 45 minutes or so until a toothpick inserted in the center of the brownies comes out clean-ish.

When the brownies are done baking, let them cool for a minute or two, just to set up a little, then, using your parchment sling, lift the brownies out and onto a cooling rack for another 7 minutes or so. You want to cut the brownies before they cool entirely so that they don’t crack, use a pizza cutter for extra ease.


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