Sunday, February 27, 2011

Bacon Cheesecake!

I posted something on a social networking site about enjoying a bacon cheesesteak and one of my friends commented: "For a second I saw 'bacon cheesecake'", which gave me an idea.

After some searching I found out that yes, it HAS been done. I just wasn't that pleased with the recipes I saw. I want a simple cheesecake with the addition of bacon. So I made up my own recipe.

This is for you, Scott.


  • 10-12 strips of bacon (go for thick-ish and meaty, fatty bacon is not very good for this)

  • 2c graham cracker crumbs
  • 2 Tbsp brown sugar
  • 6 Tbsp butter (OR a mix of butter and bacon grease if you want it REALLY good!)

  • 24 oz cream cheese (3 - 8oz packages) at room temperature
  • 3 eggs
  • 3/4 c white sugar
  • 2 tsp vanilla extract

Bacon Prep:
Bake 6-8 bacon strips crispy enough to crumble well. Make sure the fat is all crisp - chewy bits in a cheesecake are kind of gross. (See my Baking Bacon post for directions if you need to know how to do this.)

Dredge 4 additional strips of bacon through some brown sugar and bake some candied bacon as well.

Turn the oven down to 350 and set the bacon aside to cool. SAVE THAT GREASE! Make the crust while it cools, then crumble 2 strips of the plain bacon very finely (I used a food processor) and 4 strips finely and keep separate. Eat the extras, if you haven't already. Crumble the candied bacon coarsely and keep separate.

Crust Prep:
Grease a 9 inch springform pan, making sure to get a bit up the sides.  (Some people suggest putting parchment paper on the bottom of the pan, but I've never tried that.)

Blend your graham cracker crumbs and sugar well.

Soften your butter until it's almost melted (and/or bacon grease) and slowly pour into your dry mix, stirring to blend. Add the 2 strip pile of very finely crumbled bacon and pull out any chunks that are too chunky.

When it is completely mixed and sticks together well, start pressing the mixture into the bottom of your pan and up the sides a bit. You can get it smooth and even using the bottom of a drinking glass or similar.

Bake at 350 for 8 - 10 minutes, but keep an eye on it - you don't want to burn it or bake it too much or the crust will be hard and gross. You're shooting for nice and browned.

Take it out and let it cool completely, then grease the sides of the pan well above the crust.

Filling prep:
Beat the softened cream cheese until it is creamy.

Add the sugar and vanilla and beat creamy.

Add the 4 strip pile of bacon and beat creamy.

Now comes the tricky part. Add the eggs one at a time, slowly, and just beat well enough to blend - do NOT beat the hell out of it once you add the eggs or it will force too much air into the batter and it will fall when you take it out of the oven. Scrape the sides as you blend to make sure you've gotten those eggs mixed in really well.

Pour your batter into the greased pan on top of the baked/cooled crust and put it in the oven for 35 minutes. Place a pie dish filled about 2/3 full of water on the bottom rack while you bake your cheesecake. This helps keep the oven steamy and your cheesecake creamy! You can also do a water bath if you're familiar with it, but they scare me so I don't do those.

When the timer goes off take out your cheesecake and run a very thin bladed knife carefully around the inside of the pan so it can pull away from the pan properly. Put it back in the oven, turn off the oven and crack the door. Let your cheesecake stay in the oven as it cools to finish the baking and prevent cracking. About 40 minutes is usually good.

Take it out and sprinkle the candied bacon crumbled evenly across the top. You can remove the springform sides now, or let it chill in the fridge overnight before removing the pan. Regardless, let it chill at least three hours before you eat it.

NOTE: Cheesecake is evidently pretty tricky. This is something you'll have to experiment with and learn what works best for you.  Everyone has their own way of doing cheesecake.

I beat the hell out of my batter the first time after I added the eggs and my poor bacon cheesecake fell when I took it out of the oven. It was still creamy and delicious, though.

I mean, we all strive for the perfect cheesecake, but are you really NOT going to eat one that's not absolutely perfect?

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Thursday, February 24, 2011

Oh Google, what have you done? Recipe search?

Guess what?
The Google added a recipe search!

So... now when you're in the mood for a nice bacon recipe you can just go to the Google and type in "bacon".

Yeah, okay, so I'd rather have you go to my bacon recipes page, since I'll be pre-sorting all the REALLY good bacon recipes out for you there, but I think this is going to be a great tool for those of us who love to cook!

Now I just need to read up on how to get the Google to list my stuff!

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Wednesday, February 23, 2011

Makin’ Bacon at Home Day!

Remember when I blogged about the 4th Annual Blue Ribbon Bacon Festival coming up in Des Moines, Iowa? Did you know that there's actually something called the "Iowa Bacon Board"?

In celebration of the Blue Ribbon Bacon Festival coming up this weekend, they've announced a week of ways to get ready for the big event!

Today is MAKIN' BACON AT HOME DAY! Yep, everyone should cook a little bacon at home today, even if you can't make it to the festival.  (The tickets sold out within hours this year, btw.)

Everyone can participate in the fun. Go to your local grocer and buy a pound of your favorite bacon. Fry it, bake it or grill it…just please don’t nuke it. Feel free to share your bacon experience on the Blue Ribbon Bacon Festival Facebook wall.

Oh, and tomorrow is the Bacon Queen contest if you happen to be a bacon babe living in Des Moines!  Prize is two tickets!

The Bacon Goddess loves the guys at the Blue Ribbon Bacon Festival.  TOTALLY planning on going next year!

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Sunday, February 20, 2011

Vosges Bacon Chocolate

I have something better than the bacon roundup today!

One of the best things about being a bacon blogger is when your readers send you products to review.  Oh okay, so it was my sister, but I swear she reads my blog!

So I get the mail this week and what to my wondering eyes should appear but TWO bars of BACON CHOCOLATE!  Not only that, but it's gourmet bacon chocolate!

It's made by Vosges, a gourmet chocolate company, and it comes in two types:  a deep (41% cacao) milk chocolate and a dark (62% cacao) chocolate.  Called Mo's Bacon Bar, both of these large 3 oz. chocolate bars feature bacon!  Of course I had to rip them open and start nomming.

The description of the product tells you that it is applewood smoked bacon + Alder wood smoked salt + chocolate.  The chocolate bars are divided into 8 squares (serving size: 4 squares) with the logo and a delightful little picture of a girl with a shopping bag imprinted on them.  They both smell like chocolate, no bacon smell that I could pick up.

I broke the bars and saw the bacon!  It wasn't very big chunks, but definitely noticeable.

The hardest part was deciding which to try first.  I settled on the deep milk chocolate because dark chocolate is my favorite and I wanted to save that for last.

Okay, so the deep milk chocolate is delicious.  This is some beautiful creamy smooth chocolate right here. The bacon is interesting and adds a little smoky crunch and salt with just a hint of pork, but overall I'm more impressed with how delicious this chocolate is itself.

The dark chocolate, on the other hand, is the PEFECT medium for highlighting the bacon.  The semi-sweet of the 62% cacao mingled with the salty smoky bacon crunch is simply divine.  I might be a bit biased, though, because I sure do love me some dark chocolate!

I'd definitely say that Vosges came up with the perfect ratio of bacon/chocolate for these.  It's definitely bacon chocolate, but not so bacon-y that you lose the beautifully crafted chocolate.

The inspiration for these really tickled me:
"I began experimenting with bacon + chocolate at the tender age of 6, while eating chocolate chip pancakes drenched in Aunt Jemima® syrup, as children often do. Beside my chocolate-laden cakes laid three strips of sizzlin' bacon, just barely touching a sweet pool of maple syrup. And then, the magic—just a bite of the bacon was too salty and I yearned for the sweet kiss of chocolate and syrup, so I combined the two. In retrospect, perhaps this was a turning point; for on that plate something magical happened, the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it—chocolate."
 You can buy these online at along with some other really really cool looking bacon & chocolate products!

For example:
Bacon and Eggs
Redefining bacon and eggs. Five dark chocolate half eggs arrive nestled in straw and are each filled with soft buttery bacon caramel. Bite, crack, ooze, salty-sweet delight. Five 1 ounce bacon caramel filled half eggs, presented in a purple gift box.

It's a chocolate egg with chickens on it!

They also have a flying bacon chocolate pig and Mo's Bacon Chocolate Chip Pancake Mix!   <3

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Sunday, February 13, 2011

Random Bacon Roundup

I've decided that Sunday will be Random Bacon Roundup day!
Here are this week's choices of weird and/or awesome bacon stuff from around those internets we all love so dearly.

The top story in bacon this week was
It's like having breakfast AFTER breakfast!
Luckily Archie McPhee is more than happy to provide a product description for us:
"It's the perfect way to keep your teeth and gums healthy while coating your mouth with the delicious flavor of smoky meat!"
And it's a steal at $4.50!

BACON CUFFLINKS by elementAg on Etsy!
"Inspired by my 'foodie' brothers these copper strips of bacon are hand etched and inlaid with sterling silver to create 'fat veins'."
Are they $225 awesome?  You'll have judge that for yourself.

If you're not a cufflink wearing type, maybe you'd like some earrings instead?
BACON EARRINGS by Birdcage Creative on Folksy
These resin drop earrings are going to be hard to pass up!  They'll cost you about $14.50 shipped to the U.S.

Are you following THE BACON SHOW?
If not, you should!  They have one bacon recipe per day, forever.

WHAT?  No, really...what?
I guess if bacon makes everything better...

POCKET BACON!  An iPhone app!
You can fry virtual bacon, get bacon news and even find restauarants that serve bacon near you.

And I will leave you with:
Bacon Beer
I don't know what they're saying, but it certainly looks exciting!

This actually gave me an idea.  I have a friend who is a uber beer aficionado and I seem to recall him posting something about a beer that had a bacon flavor to it.  Hmmmm.  Might be time for a guest blogger.

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Friday, February 11, 2011

Baking Bacon

No, this isn't a new weird recipe, it's cooking tips!

Growing up, I learned how to cook bacon.  You get your skillet or griddle and lay out your bacon strips, turn the heat up to medium high and either use a bacon press or sit there with your spatula pushing the edges down so it doesn't curl up.  Flip it occasionally until it's nice and crispy after being fried in its own grease.  Make sure you wear pants.

Pretty simple, huh?

Well, in all my years I had never even thought of BAKING bacon!  Evidently this is kind of a big thing now in the world of cooking and it supposedly yields some great results... so I had to try it. I read up on the procees and experimented a little bit, then came up with the following way to get yourself some easy yummy baked bacon in the oven with no flipping.  You don't even have to wear pants.

Okay, first off you are going to line a cookie/jelly roll/baking sheet that has sides of some sort with foil, but in a special way.  What you're going to do is pinch  ridges in the foil before you lay it on the pan.  Just little ridges - not mountains.  You want to lift the bacon just a bit out of the main grease accumulation, but not leave it high and dry.  This also helps to give the baked bacon a little wave - for aesthetic purposes. Don't want to go through all that trouble?  Put a baking rack on top of the foil and put the bacon on that.

Lay your bacon down on the foil (or rack), making sure to not let the strips touch. If they touch, they will stick together and not get crispy. The bacon will shrink as it bakes, so leaving a lot of space is not necessary, just don't let them touch.  Use a big enough baking sheet and you can fit a whole pound of bacon on it.

There are two schools of baking bacon: preheated and cold. I've tried both and I prefer the cold/cool oven method.  It seems as if it just gets the bacon a bit crispier.

Get your sheet ready, turn on the oven, lay out the bacon and then just pop it in the oven while it's still heating up. I've also heard a lot of different oven temperatures for baking bacon, but I find that setting the oven at 400 gives the best results. About 15-20 minutes gives me good crispy bacon using this method, depending on the thickness of the bacon. You'll need to keep an eye on it your first few times to see how long you need to cook it to get your perfect bacon every oven is different and everyone's idea of "pefect bacon" varies.

When your bacon is done, remove it from the oven carefully.  While baking bacon is a no-splatter method, be really careful of the collected grease.  If you tilt the pan too much the grease might ride up the side of the pan and pop or splatter a bit.  Also, the bacon is still cooking in its internal grease as you remove it from the oven so it is still very very hot.  Carefully remove it from the rack and set it on a plate lined with paper towels to cool for a few minutes.

NOTE: One of the absolute best things about baking bacon is that you can add things to it before you cook it without having them get washed away in the grease from a skillet.  Grind some black pepper onto it before you bake it or roll it around in a bowl of brown sugar first for an interesting flavor change!  My favorite so far?  Grind some rosemary into almost a powder in a food grinder/mortar & pestle and dredge the bacon in it before putting on the baking sheet. Delicious!

Okay, you're NOT going to let that bacon grease go to waste, are you?  Give it just a minute to cool so it doesn't splatter and then drain that goodness right into your grease crock.  WHAT?  You don't have a crock for saving your bacon grease?  What do you cook your eggs in or spread on your toast or pop your popcorn in?  Here is my bacon grease crock.  You can buy it on Amazon for under 20 bucks.

Oh! You can also bake a bacon weave to put on top of something else if you don't want to wrap your food in bacon before cooking. Maybe a casserole?  A nice baked macaroni & cheese? A pizza? Hmmmm... now I want to experiment!

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Tuesday, February 8, 2011

Random Bacon Roundup

Occasionally I find cool bacon news/stuff and don't want to do a full review or article on it, so I've decided to do a weekly (?) roundup of the weird and/or wonderful things I find on these internets relating to bacon.

Pepper. Bacon. Doritos. Twists.
You can buy "Japanese Snack Treat" right here.

Bacon habenero infused vodka.
Brandon Matzek at will teach you to make this!

I saw this awesome photo of bacon nail polish and tracked it down to The Daily Nail. This was actually Day 28 in her 365 days of nail art project a few years back.  So cool.  I would totally lick them all day, though.

Beer and Bacon Mancakes.
Yes, they called them "mancakes".  It's a Betty Crocker recipe!  Getting a bit daring in your old age there, aren't you, Betty?  The link takes you to the video - the recipe link is below that.

Yes, I was saving the best for last...

This is the most awesome thing ever.  And Booturtle is the most awesome wife ever for making this for her husband!  I think I have a girl crush on her... even if she IS a vegetarian.

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Sunday, February 6, 2011

Potato Bacon Corn Chowder - in a Crock Pot

I made this today, based roughly on a recipe I saw online, but kind of took off and did my own thing according to what I thought would be tasty - including the addition of bacon. It came out delicious!

You can use my recipe as a starting point and do the same thing, or follow it exactly if you want what I had. This should make you a pretty big pot of soup, I still have half a crock pot left after my husband and I each had a pretty huge bowl. I'm going to say this makes 6-8 servings, but it could be more or less depending on how big you like your bowls of soup.

This is an all-day crock pot recipe.  It will take 6-8 hours to cook this way.  You might be able to do it quicker on the stove in a stock pot if you want to try it that way.

  • 4-5 red potatoes - peeled and cut into bite sized pieces
  • 1/2 large onion - diced
  • 1 clove garlic - diced
  • Carrots - diced fine (Use as much as you'd like. I used three baby carrots, for very subtle flavor and a hint of color)
  • Celery - diced fine (Same as carrots - I used a half stalk)
  • 1/4 - 1/2 cup crispy bacon crumbles depending on how bacon-y you want it (plus extra for garnish if you desire)
  • 1 cup sweet corn (canned or frozen is fine - use more or less to suit your tastes)
  • 2 cans chicken broth
  • 1 Tbsp chicken bullion
  • A splash or two of worcestershire sauce
  • Butter (To cook the onions and a Tbsp to put in the soup)
  • Parsley flakes
  • White pepper
  • 1 Tbsp brown sugar
  • 1 can evaporated milk
  • Shredded cheese and sour cream to garnish (I used a jack/cheddar mix)

Cook your bacon crispy and crumble it up.
Cook your onions and garlic either in butter or bacon grease until they are soft and just a bit browned.
Pour the cans of broth into your crock pot and stir in the bullion, then add everything EXCEPT the evaporated milk and cheese/sour cream garnish. Just keep those in the fridge for now.
Give it all an eyeball. The liquid should just cover the potatoes. If it doesn't, add a bit of water. Stir well and turn the crock pot on.
Cook that on low for about 6 hours or high for about 4 hours.  Give it a stir and check the done-ness of the potatoes occasionally.

Okay, here's where we get all tricky. When the potatoes are cooked tender, you are going to remove some of them, mash them in a bowl and put them back in the soup.  This will give it the right consistency to be chowderlike.

How thick do you like your chowder?  If you like it VERY thick, you're gonna mash up a LOT o'them 'taters. I mashed about half of them, which got me a chowder of medium thickness that still had some delicious potato chunks in it. You could probably puree half of it in a blender with some heavy cream if you wanted a cream-like soup. After you mash and put the potatoes back in, stir in the can of evaporated milk and let it cook another hour or two.

Stir occasionally and taste it too, to see if it "needs" anything.  I ended up adding a bit more white pepper to my soup towards the end.

When it's ready, ladle it into a bowl and sprinkle some cheese and bacon on the top.  Add a dollop of sour cream and eat up!

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Friday, February 4, 2011

Bacon Recipes for Game Day

I hear there's some big sportsball game on Sunday? Well, I don't really get into the whole sportsball thing... but I do get into cooking up good eats for my friends that do enjoy that sort of thing!

So, of course, I will post my favorite bacon recipes for game day nomming right here for everyone.

Today I will feature three delectable dishes. We'll have your appetizer, your entree and your dessert. The appetizer is a yummy bacon vegetable dip that goes great with chips OR vegetables. The main course is what I like to call hogs in a blanket. You know what pigs in a blanket are? Like that, but bigger and with bacon. For dessert we'll be having maple french toast and bacon cupcakes. This is not MY recipe, I got it from, but it sounds delicious and I'm going to try it soon.

Let's get started.

  • 1 16oz sour cream
  • 1 envelope Knorr vegetable soup mix (Do not substitute this! Knorr is the BEST for dips.)
  • 4 strips of crispy cooked bacon - crumbled
  • Veggies or chips to serve with the dip

This is very easy to make but oh so tasty!
  1. Get a plastic or glass bowl with a lid that will hold 16oz of sour cream
  2. Scoop in 1/2 of the sour cream
  3. Dump in the package of soup mix
  4. Add about a tablespoon of water to facilitate easier stirring
  5. Stir it up, making sure you get all the sour cream from the bottom
  6. Once it's blended a bit, add the rest of the sour cream and stir well
  7. Okay, time for the bacon! Stir in those crumbles. Make sure the bacon is cooked so all the fat is crispy - if you put non-crispy bacon in this it will turn rubbery and icky as the dip sets. The bacon should also be crumbled very finely so the delicious bacon flavor can spread evenly throughout the dip.
  8. Stir and stir and stir and stir until it's all blended as evenly as possible
  9. Now you need to be patient and let it sit. Making this the night before you want to eat it is the best, but as long as you give it about three hours for the vegetables to rehydrate, you should be okay. Longer is better.
  10. Give it another good stir before serving and jump on in with your chips and veggies!

After you've warmed up your eating muscles with the dip, you'll need to eat something more substantial. Hogs in a blanket are a good choice! This recipe makes 8 of these bad boys, but you can double/triple the recipe to make more if you need it.

  • 1 package (8) hot dogs
  • 2 tubes (8 count) crescent roll dough
  • 8 slices of bacon
  • 8 hot dog length/width slices of cheese
  1. Slice your hot dogs lengthwise about 3/4 the way through, so they open like a book
  2. Shove in one slice of cheese and one slice of bacon and close it up as well as you can.
  3. Unroll your crescent dough and break off the pieces in groups of two
  4. Pinch the seams of the two doughs together to make one big dough.
  5. Carefully roll the hot dog in the dough, pulling gently where necessary to make it fit. You want to kind of squeeze the hot dog tight while you roll it up to make sure the bacon and cheese stay in there. Depending on the size of your hot dog/dough you can enclose the whole dog in the dough or leave the little hot dog ends peeking out. If you enclose it, you will have less juice & cheese leakage, but it looks cuter with the ends showing.
  6. Carefully pinch the dough to seal it on to the hot dog.
  7. Place your wrapped up hot dogs on a foil lined cookie sheet and cook according to the directions on the crescent roll package.
They will be HOT when they come out of the oven, so be careful biting into them!

I've made these with the bratwurst that comes in the same size as hot dogs and smoked gouda and they were delicious!
The harder the cheese you use, the less it will drip. For example, that smoked gouda barely dripped at all, but american cheese leaked a bit more.

Photograph by Kate Sears
for Food Network

So you've started in on the serious eating now, right?  Well, after the delicious hogs in a blanket, you will totally need a cupcake. Totally.

Here is the recipe featured at to finish off your bacon bowl feast!

(Recipe Courtesy Kara Scow for Food Network Magazine)

For the Cupcakes:
* 1 cup all-purpose flour
* 1 cup cake flour
* 1 3.9-ounce box instant vanilla pudding mix
* 1 teaspoon baking powder
* 1 tablespoon potato starch
* 1 teaspoon cinnamon
* 1 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt
* 1 stick unsalted butter, at room temperature
* 1/4 cup packed light brown sugar
* 1/4 cup granulated sugar
* 1 1/2 teaspoons vanilla extract
* 4 large egg whites, at room temperature
* 1/4 cup maple syrup
* 1/2 cup half-and-half, at room temperature
* 1/2 cup chopped cooked bacon (5 strips)

For the Frosting:
* 1 8-ounce package cream cheese, at room temperature
* 2 tablespoons unsalted butter, at room temperature
* 2 cups sifted confectioners' sugar
* 1/4 cup maple syrup
* 2 teaspoons ground cinnamon
* 3 strips bacon, cooked and chopped (optional)

Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.

Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.


Well, there you have it - a nice selection of recipes for your big sportsball game.
Go team whoever you root for!

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Wednesday, February 2, 2011

Bacon Baby Formula. Wait. What?

Bacon Baby?  April Fool's!
I love you J&D. Really, I do. I mean, you're the guys who brought us Bacon Salt and Baconnaise!  But I think you might be pushing it a bit this time. Bacon Baby formula?  Really?

Okay, no it's not real - but it sure is funny!

This is pretty old, but in case you missed it, I'm going to post about it. You know, just to tide you over while I gather my recipes for some big sportsball game going on this weekend.

J&D cooked up a wallop of a April Fool's Day prank in 2010 with their Bacon Baby baby formula. They had a good number of folks going for awhile as well.

The Huffington Post bought it:
"What's especially scary is that this could easily become the norm. In fifty years, the leaders of our country may never have lived in a world where babies were not greeted with bacon the moment they emerged from the womb."
 A blogger named Pat Dollard believed everything he read on April Fool's Day:
"J&D cites in their announcement post on that this isn’t a hoax or even just another bacon-flavored product, it’s a formula to improve your baby’s quality of life, can help them excel at a young age and they say they have legitimate research to back up with."
Several news sites and mommy blogs also picked up the story, but most of the articles ended up being taken down after people realized what day it was. 

I mean, come on guys - did you not READ the description?  Of course J&D had to test their formula.  The results were amazing:
"So we consulted with pediatricians and began to experiment with drying and grinding bacon into a fine powder, then applying a patent-pending process to concentrate this powder into the most essential nutrients and ingredients for brain development. This potential infant superfood was then added to a test subject’s infant formula. 

The results were absolutely impressive.  By the age of 4 months, our test subject started to exhibit some amazing abilities including walking and talking. By 6 months of age, she could read and memorize her early stage children's books and showed an extreme level of coordination and balance – so much so that she was enrolled in gymnastics and ballet with children 5 years older than she was! At two years old, she read her first 300 page book, memorized the Declaration of Independence and (this is absolutely true) began composing her first symphony."
Definitely one of the most fabulous pranks ever. Love it!

The best thing?  The product is still up on their store!

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