About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Braised Cabbage with Ribs and Smoked Sausage | Main | Roasted Vegetable Soup »

Parsnip & Candied Bacon Breakfast Cookies

By Deborah


I made two cups of parsnip puree a couple of weeks ago and stuck it in the freezer hoping that lightening would soon strike, leaving behind parsnip inspiration. The other day, I finally realized that inspiration was going to have to be created. Drinking my second cup of coffee and watching Dan make himself a BLT, I jokingly commented that perhaps I could use his left over bacon with the parsnips. He asked how much sugar I'd need to make that work. I said that sugar, with a little help from butter, makes everything work. One thing led to another...


Parsnip & Candied Bacon Breakfast Cookies

1/2 cup room temperature BUTTER
1/2 cup brown sugar
1/4 cup white sugar
1 cup cooked, mashed parsnips that have been forced through a sieve to remove all fibers.
1 tablespoon maple syrup
1 room temperature egg
1 1/2 cups whole wheat flour
1 teaspoon baking powder
Pinch of salt
1/4 teaspoon black pepper
1/4 teaspoon NUTMEG
1/4 teaspoon cinnamon
1 cup candied bacon bits (see instructions)
maple glaze (see instructions)

For candied bacon:

Cook bacon strips until most of fat has melted away but not so crisp that bacon will crumble when you try to cut it into dices. Cut into 1/4 pieces. Put in small saute pan with one tablespoon maple syrup and 2 teaspoons brown sugar. Heat until sugar melts, stir to coat pieces. Then transfer to a sheet of parchment and spread out in a single layer to cool.


While bacon is cooling, mix together butter, sugars, parsnip puree, maple syrup, and egg until smooth and fluffy. Mix together dry ingredients and add to butter mixture.


Break cooled bacon apart if any pieces have stuck together and mix all but a couple of tablespoons into batter. Drop heaping teaspoons of dough onto parchment lined cookie sheets. Lightly press a few extra pieces of bacon into the top of each cookie. Bake in 375 degree oven for about 20 minutes, or until bottoms are lightly browned. Don't over bake, the tops won't really brown.


While cookies are cool make a maple glaze with 1/2 cup powdered sugar and 1/8 cup maple syrup. Drizzle glaze over cooled cookies in a zigzag pattern. Makes 24 two-inch cookies.


I have to say that I figured this would be one great big flop. But, they actually were very good. You have to get over the idea that they are cookies and think of them more like savory breakfast scones. I took them to the store and they dissappeared pretty fast. I'll be making these again soon. I do still have a second cup of parsnip puree in the freezer.

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Comments (2)

Inspiration indeed! They look really good...and I think the idea of them as scones would be a really happy thought...cookies, well, why not? Very creative.

Irene :

They look good. I need to taste your next batch.

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This page contains a single entry from the blog posted on December 11, 2011 3:26 AM.

The previous post in this blog was Braised Cabbage with Ribs and Smoked Sausage.

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