Today's recipe was going to be for "The Elvis," a cookie that takes the King's favorite snack--a fried banana, peanut butter, and bacon sandwich--and puts it in cookie form. I "healthy-up" this heart attack on a plate by adding oatmeal and a little bit of chocolate and by replacing the bacon with Bacos--a soy-based bacon alternative. You know--health food.
This is a recipe I've made before that turned out OK but that I felt could use a little tweaking because the cookies came out a little more banana bread-y than I had intended. Ug...there's nothing worse, in my eyes at least, than a cakey cookie.
Despite Jon's stamp of bring-in-able approval, I'm still not entirely satisfied with the reworked recipe and will have to revisit my fresh-to-dried banana ratio.
And I know what you're thinking. No, it wasn't the Bacos. The salty/smoky flavor is an excellent foil for the sweetness of the bananas, peanut butter, chocolate. If you don't trust me, drip some maple syrup on your bacon the next time you're having that Lumberjack Special at your local greasy spoon. Or try some chocolate topped with sea salt. You don't know what you're missing.
Until I perfect "The Elvis" and elevate it to Oatmeal Cookie Guy standards, the recipe will remain under wraps. And so today I (again) give you Raspberry-Chocolate Fondue, a taste-tested crowd favorite.