Three Little Pigs {Multiple-Part Dessert}

Caramelized Bacon

¼ light brown sugar {lightly packed} | 5 pieces of bacon

Lay strips of bacon on baking sheet lined with silicone mat or foil. Sprinkle ¼ cup of brown sugar onto bacon. Bake for 12-16 minutes. Midway through the baking process, flip over bacon and drag through the sugar. Once cooked, chop bacon.

Bacon ice cream

4 egg yolks | 3 cups cream | 1 cup milk | 5 pieces caramelized bacon bits | ½ cup brown sugar {lightly packed} | ¼ cup granulated sugar | 2 tablespoons butter

In a sauce pan melt the butter until lightly brown {butter should have a nutty, caramel smell to it}. Add the brown sugar and dairy. Heat to a simmer.

While heating, whisk yolks and granulated sugar until slightly pale in color. Temper egg mixture with hot cream mixture {pour a little cream into the egg while whisking}. When all of the cream is added, strain mixture into container and chill for 6 hours. Once chilled, freeze mixture in you ice cream maker according to manufacturer’s instructions. Add bacon bits at the end when you remove ice cream from machine.

Bacon shortbread cookies

5 pieces bacon {chopped fine} | 1 cup butter {2 sticks, softened} | 2 cups all-purpose flour | ½ cup powdered sugar | ¼ tsp. salt | 1 teaspoon vanilla

In an electric mixer beat butter until smooth and creamy, about 1 minute. Add sugar and salt and beat another minute. Add vanilla and bacon and gently stir in flour until just incorporated. Form to a disc and slightly flatten. Cover with plastic wrap and refrigerate for at least one hour.

 Preheat oven to 350 degrees. Roll out do on a lightly floured surface to about ¼ inch. Cut into any shape and refrigerate for 15 minutes {this will keep the cookies’ shape when baked}. Bake for 8-10 minutes or until golden brown.

 Bacon Cheesecake

5 pieces caramelized bacon bits | 1 pound cream cheese | 1 cup sour cream | ½ cup brown sugar {lightly packed} | 2 eggs | 1 teaspoon vanilla extract | ½ cup granulated sugar | ¼ cup maple sugar

 Preheat oven to 350 degrees.

In a stand mixer with paddle attachment, cream the cheese and sugars on moderate speed until light and creamy. Scrape down the sides of the bowl and add in sour cream and vanilla. Keep beating until well incorporated. Scrape down sides of the bowl and beat in eggs one at a time. Add maple syrup and vanilla extract. Stir in caramelized bacon.

 Bake with a shortbread cookie crust for 1.5 – 2 hours in a water bath. Cool in refrigerator for at least 3 hours before serving.

 Completely decadent, right? We can’t wait to hear if you whip up one {or all three. Come on, live a little!} of these plates!