English Wassail (Warm Winter Citrus Punch)~ Family

  This wonderful warm winter drink has plenty of vitamin C.

It is served in our home throughout the month of December.

                              
Ingredients:
1 or 1 1/2 cups honey or sugar (depending on how sweet you want it)
5 cups of water
1 1/2 teaspoon whole cloves

5 sticks cinnamon
1/2 teaspoon ground nutmeg
2 (12 ounce) cans frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate

Method:
Mix sugar, water, cloves, cinnamon and nutmeg in a pot on stove. Boil 2 minutes. Let sit (covered) overnight.
On second day, strain and add defrosted orange juice, prepared as directed, with added water. Also add  defrosted frozen lemonade, prepared as directed, with added water. Let sit for 2 hours. Heat, don't boil. Serve. Store leftovers in refrigerator. Reheat by the cupful in microwave. Makes 23 cups.
Even though this makes lots, the recipe can be doubled.

Notes: 
I combine the syrup and juices in my crockpot and heat on low. When heated, I lower the heat to the "warm" setting. After serving, I let the wassail cool and then store in glass or plastic bottles or pitchers with lids. 

Brewing English Breakfast tea in a cup of wassail.

Sometimes, for an added "pick me up," I add a teabag to my hot cup of Wassail . Sometimes, on a chilly evening, people like to add a dash of Gran Marnier, Rum or Whiskey to their mug of wassail, but it really is great just as is.

Low Carb Rich & Healthy Triple Chocolate Cake (Gluten Free)

This Decadent (but guilt free) KETO Friendly 
Chocolate Cake has 3 layers of rich chocolate goodness!

Cake Ingredients:
1 cup coconut flour
1 cup unsweetened dark cocoa powder
1 1/2 cups Lakanto Baking or Classic Monkfruit sweetener**
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil
8 eggs, beaten
2 teaspoons vanilla extract
3 cups shredded zucchini

Frosting Ingredients:
1 cup (2 sticks) butter, at room temperature
1 cup Lakanto powdered sweetener
2/3 cup unsweetened dark cocoa powder
4 tablespoons unsweetened almond milk 
2 teaspoons vanilla extract
20 drops chocolate liquid Monkfruit sweetener (optional)
3/4 cup sugar free dark chocolate chips (optional) 

Method:
Preheat oven to 350*. Lightly grease a 9 x 13 inch baking pan. Stir together the coconut flour, cocoa, monkfruit sweetener, baking soda, baking powder and sea salt in a large bowl. 
Add the eggs, oil and vanilla. Mix until well blended. Stir in the zucchini. Pour and spread evenly in the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a cooling rack. 

Once the cake has cooled, cream the butter, until fluffy, with an electric mixer.  Add powdered sweetener and cocoa to the butter and continue to mix until well blended. Add the milk, 1 tablespoon at a time, beating after each addition. Mix in the vanilla and if desired, the liquid sweetener. Once the cake has completely cooled, spread the frosting over the top. If desired, sprinkle the chocolate chips evenly on top of the frosting. Cut into 15 to 20 equal portions. Store in an airtight container in the refrigerator. 

**Lakanto Baking sweetener provides a superior texture to all desserts. You can create a similar product by adding Classic sweetener to a food processor and processing until it becomes finer in texture.

Nutritional info per serving (1/15), approximately:
153 calories ~ 27 grams fat ~ 8.8 grams net carbs ~ 7.3 grams protein

Nutritional info per serving (1/20), approximately:
115 calories ~ 20.34 grams fat ~ 6.6 grams net carbs ~ 5.47 grams protein

Note: This cake is so rich and moist that even non Keto eaters love it!

Fancy Ribbon Jello

Festive and delicious Ribbon Jello

Ingredients:
4 (3 ounce) boxes of jello (2 to 4 different flavors/colors)
2 envelopes of knox unflavored gelatin
1/2 cup hot water
2 cups milk
1 cup sugar
1 teaspoon vanilla
16 ounces (2 cups) sour cream

Method:
Layer 1: Prepare one box of jello as directed on the package. Pour into a 9 x 13 inch dish. Refrigerate for 45 minutes, until set. Place the unflavored gelatin in a small bowl. Stir in the 1/2 cup of hot water. Set aside.
While the first layer is setting, heat the milk to a boil, slowly, while stirring. Add the sugar, vanilla and softened gelatin. Stir continuously and return to a gentle boil. Set aside to cool, at room temperature. After the mixture has cooled, stir in the sour cream, until well blended. Divide the vanilla mixture into 3 equal parts. (Stir occasionally, to prevent the mixture from getting too thick.)
Layer 2: When the first layer is firm enough, add one portion of the vanilla gelatin. Chill for 45 minutes. 
Layers 3 - 7. Repeat the process, alternating colored and vanilla layers. (To avoid spilling, add upper layers by gently pouring the liquid jello, into the dish, while it remains in the refrigerator.)

Notes: 
Worth the effort!
Choose colors and flavors to match holidays or school colors. (At Christmas, I use raspberry and lime jellos.)
This recipe was shared with me, in the early 1990's, by my friend Kim Marie. (She received it from her mother, Judy Overman.) It quickly became a family favorite!

KETO Friendly No Bake Mini Blueberry Cheesecakes (Fat Bombs)

A petite little blueberry cheesecake.

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 3/4 cups almond flour
1/2 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
1 cup sliced fresh or frozen blueberries
additional fresh blueberries for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes. 
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 18 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the powdered sweetener and the vanilla to the cream cheese and butter. Puree with an immersion blender or electric mixer. Add the blueberries and blend with the immersion blender until well mixed. (If using an electric mixer, mash the blueberries before adding to the cheese mixture.) Spoon or pipe the blueberry cream cheese mixture evenly between the pastry crusts. Place in the freezer, to set, for 1 1/2  to 2 hours. 

Store in airtight containers, in the refrigerator. If desired, top with fresh blueberries, before serving. makes 18.

Nutritional information: Each tart contains approximately 223 calories, 24.9 grams fat, 3.23 net carbs & 4.1 grams protein

KETO Friendly Mini Almond Shortbread Cookies Gluten Free)

Mini Almond Shortbread Cookies

Ingredients:
1 cup almond flour, sifted
3 tablespoons butter, softened
3 tablespoons Lakanto powdered sugar sweetener
dash salt (1/8 teaspoon)
1/2 teaspoon almond extract

Method:
Preheat oven to 350*. Line a baking sheet with parchment paper.
Place all of the ingredients into a bowl and mix thoroughly, until well blended.
Divide the dough into 12 equal portions and roll into balls. 
Place the dough balls, about 1 1/2 inches apart, on the lined cookie sheet.

Use a fork to flatten each ball to about 1/4 inch thickness and to create a criss cross pattern on top.
Bake for about 8 minutes, or until the tops of the cookies turn a light golden brown.
Remove from the oven and cool on the baking sheet for 10 minutes, before transferring to a rack to finish completely cooling.
Store in an airtight container in the refrigerator. Makes 12 mini shortbread cookies.

Nutritional Information: Each cookie contains approximately 78.8 calories, 7.6 grams fat, 1 gram net carbs & 2 grams protein

Notes: 
These tasty little cookies taste better after being chilled.
If desired, add a 1/2 cup of chopped almonds to the dough. Form the dough into a 2 inch wide log. Wrap in plastic, or waxed paper, and refrigerate for 30 minutes or longer. Slice into 12 sections and bake as directed, above.

Low Carb Mini Maple Pecan Shortbread Cookies (Gluten & Sugar Free)

Tasty Mini Maple Pecan Cookies

Ingredients:
1 cup almond flour, sifted
2 tablespoons butter, softened
3 tablespoons Lakanto powdered sugar sweetener
1/8 teaspoon (dash) salt
1/2 teaspoon maple extract
1/3 cup chopped pecans

Method:
Mix together the flour, butter, sweetener, salt and extract. Add the pecans and  work in to create a well mixed dough. Form the dough into a small log, about 2 inches in diameter. Wrap in plastic, or waxed paper, and chill in the refrigerator for 30 minutes or longer.
Preheat oven to 350*. Line a baking sheet with parchment paper.  Slice the chilled dough into 12 portions, about 1/4 inch thick, and place on the prepared baking sheet. Bake for about 8 minutes, or until the edges of the cookies are golden brown. Cool on the pan for 10 minutes and then finish cooling on a cooling rack. Store  in an airtight container in the refrigerator. Makes 12 mini cookies.

Nutritional Information: Each cookie contains approximately 101.9 calories, 10 grams fat, 1.3 grams net carbs & 2.3 grams protein.

Note: These cookies taste best after they have been chilled.

VERY LOW CARB ~ Triple Dark Chocolate Cake Cookies (Flourless & Sugar Free, With a Dairy Free Option)

Delicious & Decadent Triple Dark
Chocolate Cake Cookies

Ingredients:
1 cup natural creamy almond butter
2/3 cup Lakanto powdered sugar sweetener
2 tablespoons unsweetened dark cocoa
2 tablespoons peanut butter powder
2 large organic eggs
1 tablespoon butter, melted**
2 tablespoon water
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 cup Lily's sugar free dark chocolate chips
and
1/3 cup Lily's sugar free dark chocolate chips
1 teaspoon coconut oil

Method:
Preheat oven to 350*. Line 2 rimmed baking sheets with parchment paper.
Add  the almond butter, powdered sweetener, cocoa, peanut butter powder, eggs, butter, water, vanilla extract and baking soda into a large mixing bowl. Use an electric mixer to blend the ingredients until they are well combined. Fold in the 1/4 cup chocolate chips. Cover and refrigerate the dough for 1 hour. Form the dough into twenty 1 1/2 to 2 inch balls. Place the balls onto the prepared baking sheets. Bake for 8 minutes. Remove from the baking sheets and cool completely on cooling racks. 

Transfer the cookies to a waxed paper liner baking sheet. Place the 1/3 cup  chocolate chips and the coconut oil in a microwaveable bowl. Heat in a microwave oven for 30 seconds. Stir. (If not melted, heat for a few more seconds.) Drizzle the melted chocolate over the cooled cookies. Place in the refrigerator to set the chocolate. Store in an airtight container, between sheets of waxed paper. Makes 20.

**If you follow a dairy free diet, melted coconut oil may be substituted for the melted butter.

Nutritional Information: Each cookie contains approximately 105.5 calories, 9.2 grams fat, 1.3 grams net carbs  & 3.6 grams protein. 

Note: These cake-like cookies are a delicious, guilt free treat!

KETO Friendly Apple Cider

A delicious glass of low carb cider.

Ingredients:
1 quart water
1 - 2 tablespoons Lakanto classic sweetener
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
3 - 4 tablespoons apple cider vinaegar

Method:
Add the water, sweetener and spices to a glass container. Shake to mix. Add the vinegar and refrigerate overnight. Shake before serving. Enjoy.

Nutritional Information: Each one cup (8 ounce) serving contains 3.1 calories, 0.1 net carbs, 0 grams fat & 0 grams protein. 

Notes:
Here is a KETO Friendly  0.1 carb option to enjoy instead of 1 cup of regular apple cider, which contains 30 carbs!
I use a large, empty vinegar bottle to make "cider" in.

No Bake Mini Strawberry Cheesecakes (KETO Friendly "Fat Bombs" & Gluten Free)

One Mini Strawberry Cheesecake

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 cup sliced fresh or frozen strawberries
1 3/4 cups almond flour
1 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
4 fresh strawberries cut into small slices for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes.
If using fresh strawberries, wash the strawberries and use a plastic straw to remove the cores and stems.

Push a straw through the bottom point of
the strawberry to remove the core and stem.

Pat the strawberries dry. Slice and mash with a fork, or puree in a blender. (I used a bowl and an immersion blender.) Add the powdered sugar substitute and the vanilla. Set aside and allow to become room temperature.
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 16 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the strawberries to the softened cream cheese and butter. Whisk until well blended, or beat with an electric mixer or immersion blender. Divide the cream cheese mixture evenly between the pastry lined cups. Place in the freezer, to set, for 1 1/2 to 2 hours. 

Carefully remove from the muffin pans and store, in the refrigerator, in airtight containers. If desired, garnish with small slices of fresh strawberry before serving. Makes 16 servings.

Nutritional Information: Each serving contains approximately 249 calories, 24.9 grams fat, 3.1 net carbs & 4.1 grams protein

Notes: These mini cheesecakes are delicious and guilt free!

LOW CARB Crispy Fried Eggplant (Gluten Free)

Two fried eggplant rounds
with marinara sauce.

Ingredients:
1 one pound eggplant
sea salt
2 eggs
1 1/2 cups pork panko** or crushed pork rinds
3/4 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
olive oil or avocado oil
1 cup marinara sauce (optional)
1 cup mayonnaise with sriracha (optional) 

Method:
Peel the purple skin from the eggplant with a vegetable peeler. Slice crosswise into 10 to 12 1/2 inch thick medallions. Sprinkle the sliced eggplant with salt and place in a colander to drain for at least 15 minutes. Remove from colander and pat dry with paper towels.
Beat the eggs, in a shallow bowl, large enough to hold an eggplant slice.
Mix the pork panko, cheese and spices in a shallow dish or bowl.

Pork Panko mixture

Line one baking pan with waxed paper. Line another baking pan with paper towels. Preheat oven to low/warm setting. 
Use a fork to dip both sides of an eggplant slice into the beaten eggs. Let the extra egg run off. Placed the egg coated eggplant into the crumb mixture. Cover and press the crumbs  onto the top. Turn over and repeat. Lift the eggplant slice and gently shake off any excess crumbs. Place onto the waxed paper lined baking sheet. Repeat this process for all of the eggplant slices.
Heat a skillet over medium high heat. Add 3 to 4 tablespoons of oil to the pan. After the oil is heated, add 3 or 4 prepared eggplant slices to the frying pan and cook for 3 minutes on each side. Remove to the paper towel lined baking pan and place in the oven, to keep warm, until all of the slices have been fried. Add more oil to the skillet, as needed to fry the remaining slices. Top with marinara sauce, mayonnaise mixed with sriracha sauce, or eat with no sauce at all. Serves 4 (2 1/2 to 3 slices each).

**I don;t like the smell of pork rinds, but I do like using Pork Panko in some of my Keto recipes. (I order my Pork Panko online.) If you don't have the panko, you can use crushed pork rinds, instead ~ place the pork rinds in a zipper style baggie and use a rolling pin, mallet or wooden spoon to crush.

Nutritional Information: Each serving contains approximately 280 calories, 20 grams fat, 6 net carbs & 17 grams protein.

Note: This recipe is worth the effort. Even my husband, who hasn't cared for other eggplant he has tried, said that this eggplant is excellent!

KETO Friendly Avocado Fries

Avocado fries with a sour cream &
green salsa dip.

Ingredients:
1/2 cup sour cream
1/4 cup green or red chunky salsa
2 ripe avocados
1 cup pork panko**
3 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 cup finely grated cheddar & jack cheese Blend, Monterrey Jack or Pepper Jack Cheese
parchment paper

Method:
Preheat oven to 4oo*. 
In a small bowl, stir together the sour cream and salsa, until well blended. Set aside in the refrigerator.
Pour the pork panko into a shallow bowl. Set aside.
Peel and cut each avocado into 8 slices. Place the avocado slices onto a sheet of parchment paper. 
Combine the spices in a small bowl. Add 3 teaspoons of the spice mixture to the bowl of pork panko. Sprinkle the remaining spices over the sliced avocados. 
Roll each avocado slice, one at a time, in the seasoned pork panko, gently pressing to coat. Return the coated avocado slices to the parchment paper. Repeat this process with each avocado slice, making sure that each slice is completely covered.
Lightly grease a cast iron or other oven proof skillet. Arrange the avocado slices in the skillet, with space between the slices so that they can crisp evenly.
Bake for about 25 minutes  or until golden brown. Sprinkle with the cheese and return to the oven for another 4 minutes. Remove from the oven and serve with the sour cream and salsa dip. Makes 16 pieces; serves 2 to 4.

**I cannot stand pork rinds. (The smell nauseates me.) But, pork panko when used in place of bread or cracker crumbs really works well in many recipes. (I ordered pork panko online and I store it in the refrigerator.)

Nutritional information: 4 pieces contain approximately 270 calories, 22 grams fat, 3 grams net carbs & 14 grams protein.

Note: My husband is not fond of avocados, so we were both pleasantly surprised when he liked this appetizer dish.

Low Carb Carne Asada Salad

Carne Asada Salad

Ingredients:

3/4 - 1 pound sirloin steak, cut into thin strips

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

3 tablespoons lime juice

1/2 cup sour cream

sea salt or pink Himalayan salt

1/2 cup large pieces of yellow onion

2 1/2 cups shredded cabbage

1 avocado, sliced

1 1/2 cups (6 ounces) grated monterey jack cheese

1/4 cup pepitas (shelled pumpkin seeds)

Method:

Place the steak in a shallow dish and season with garlic powder, chili powder and cumin. Sprinkle both sides. Drizzle the lime juice over the seasoned steak and marinate for 1 hour. Remove from the marinade and cook quickly on a George Foreman Grill, under the oven broiler, or stir fry in a skillet.

Make a salad dressing by mixing the leftover marinade with the sour cream and salt and pepper to taste.

After the meat is grilled, place the onion slices on the grill to char. Divide the shredded cabbage and sliced avocado between to plates. Divide the steak and onions on top of the cabbage on each plate. Sprinkle each salad with cheese and drizzle with the sour cream dressing. Top with the pepitas. Makes 2 dinner servings.

Note: Just something that I put together with ingredients I had on hand, that I really enjoyed.

Nutritional info per serving, approximately:
613.35 calories ~ 83.7 grams fat ~ 20 grams net carbs ~ 78 grams protein

Low Carb No Bake Freezer Cookies (Gluten Free & Non-Dairy Option)

Chocolate & Peanut Butter Goodness

Ingredients:
1 1/3 cups creamy or crunchy natural peanut butter
2 teaspoons vanilla extract
2 tablespoons dark or regular unsweetened cocoa
2 cups unsweetened flaked coconut
3 tablespoons Lakanto classic sweetener***
2 tablespoons butter or coconut oil, melted

Method:
Line a baking sheet with parchment or waxed paper.
Add all of the ingredients to a large bowl and mix with an electric mixer until well blended.
Scoop about 2 tablespoons of the mixture onto the prepared baking sheet. (Making 15 equal mounds.) Gently flatten to form 3 inch circles.

Place in the freezer for 30 minutes to solidify. 
Store in an airtight container, in the refrigerator, with waxed paper between layers of cookies.
Makes 15.

***If you are not following a KETO Friendly or diabetic meal plan, you can use regular sugar in this recipe.

Nutritional Information: Each cookie contains approximately 204 calories, 18 grams of fat, 5.3 grams net carbs & 6 grams protein.

Note: These taste great, but eat just one, since each cookie has 5.3 net carbs. (Or, make the cookies smaller.) If you make 30 cookies, each one would contain less than 3 carbs.

KETO Friendly Almond & Lemon Squares (Gluten Free)

Two delicious pastry squares.

Ingredients:
1/2 cup (one stick) butter, melted
1 3/4 cups almond flour
1 cup Lakanto powdered monkfruit sweetener ( or erythritol)***
1/3 cup chopped slivered almonds
1/4 teaspoon almond extract
3 or 4 fresh lemons
3 large eggs
salt
additional 1/3 cup powdered monkfruit sweetener

powdered sweetener

Method:
Preheat oven to 350*. Lightly grease the sides of an 8 inch square pan and line the bottom with parchment paper. Mix together the butter, 1 cup of the almond flour, 1/4 cup sweetener, almond extract and almonds. Pour into the prepared pan. Use a spatula to spread and pat the mixture evenly on the bottom of the baking pan. Bake for 20 minutes. Set aside to cool for 10 minutes.

Zest the skin of one lemon into a bowl. Juice the lemons to create 1/2 cup of juice. Add the juice, eggs, 3/4 cup sweetener, 3/4 cup almond flour and a pinch of salt to the bowl with the lemon zest. Mix well.

Pour the lemon mixture onto the crust and bake for 25 minutes. Remove and set aside to cool for 15 minutes.

Use a sifter, or sieve, to lightly cover the top of the pastry with the additional 1/3 cup powdered sweetener. Cool completely, in the refrigerator, for 1 hour. Cut into 16 equal squares.

***If you are not following a KETO or diabetic meal plan, you may use regular powdered sugar in this recipe.

Nutritional information: Each square contains approximately 143.5  calories, 7.5 grams fat, 2.7 grams net carbs & 4.2 grams protein.

Nutritional info without almonds: approximately 130.6 calories, 6.4 grams fat, 2.5 grams net carbs & 3.8 grams protein

Notes:
For a less chewy crust, and a lemon only pastry, omit the almonds and almond extract. Add 1/2 teaspoon vanilla extract to the crust batter. 

I brought some of these squares to my godparents, and they were amazed that they were sugar and gluten free!

Low Carb Slow Cooker Country Style Pork Ribs (Or Beef Short Ribs, Or Chuck Roast)

Tender slow cooked pork on shredded
tri color cabbage.

Ingredients:
2 1/2 - 4 pounds country style pork ribs, beef short ribs or chuck roast
sea salt
freshly ground pepper
2 tablespoons olive oil
1 cup beef broth
1 1/2 cups chopped onion or 1 tablespoon dried minced onion
3 cloves fresh garlic, minced or 1 teaspoon garlic powder
2 tablespoons worcestershire sauce
2 tablespoons tomato paste
1 1/2 cups red wine

Method:
Cut the ribs in half crosswise. (If using chuck roast, cut into large 2 inch by 3 inch chunks.) Heat the oil in a large skillet over medium high heat. Season the meat on all sides with the salt and pepper. Add to the skillet and cook on all sides to lightly brown the meat. 

Add the beef broth to a slow cooker. Add the meat. 
In the same skillet, saute the onion and garlic, until tender, about 5 minutes. Add the remaining ingredients and bring to a boil. Pour the wine mixture over the meat in the slow cooker. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours. Makes 6 to 12 servings.

Nutritional Information: 
Each 6 ounce serving contains approximately:
500 calories ~ 43 grams fat ~ 3 grams carbs ~ 17 grams protein.

Note: This recipe creates a very tender and flavorful meat and sauce.

Chocolate & Candied Bacon Cupcakes

One lucious & moist chocolate
cupcake with candied bacon.

Cake Ingredients:
1 pound bacon, cooked (not crispy) and chopped or 1 1/3 cups cooked real bacon bits**
1 1/2 cups dark or regular unsweetened cocoa powder
1 1/2 teaspoons sea salt
3 cups all purpose flour
1 tablespoon baking soda
1 tablespoon baking powder
3 cups white sugar
3/4 cup vegetable oil
1 1/2 cups buttermilk
2 teaspoons vanilla
3 eggs
1 1/2 cups hot water
4 tablespoons brown sugar

Frosting Ingredients:
1 cup salted butter
3 cups powdered sugar
1/3 cup dark or regular unsweetened cocoa
1 tablespoon vanilla
1 tablespoon lemon juice
2 tablespoons milk, half & half or cream
2 envelopes Dr. Oetker Whip It (optional)

Whip it helps to stabilize so that
the frosting keeps it form. 

Method:
Preheat oven to 350*. Line cupcake pans with 30 paper liners. Set aside.
In a large mixing bowl, sift together the cocoa, salt, flour, baking soda, baking powder and sugar. Make a well in the center of the dry ingredients. Add the oil, buttermilk, vanilla and eggs and beat until the batter is smooth. Carefully add the hot water and mix until blended in. (The water liquifies the mixture and can splash out of the bowl.)
Divide the batter evenly between the 30 cupcake liners, filling about 3/4 full. Sprinkle half of the crumbled bacon on top of the cake batter in each cup.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center of a cupcake, comes out clean. Cool completely, before icing.

While the cupcakes are baking, line a small baking sheet or pan with foil. Place the remaining crumbled bacon in a small bowl with the brown sugar. Stir to mix. Pour onto the foil lined pan. When the cupcakes come out of the oven, bake the bacon for about 5 minutes, being careful not to burn. Set aside to cool.

For the frosting, put all of the ingredients into a bowl and beat together with and electric mixer, until smooth. 

Spread on to of the cupcakes with a knife or pastry bag. Sprinkle a small amount of the candied bacon of top of each cake, pressing lightly to make stick. 

Makes 30 cakes. Store in airtight containers in the refrigerator. Let stand at room temperature for 15 to 30 minutes, before serving.

Note: Family and friends went "crazy" for these cakes and were surprised at how moist and tasty they are. Definitely a favorite.