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Nov 19, 2018







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Candied bacon cupcake topping

Recipe from the kitchen of Chelsea Stoddard, owner of Queen City Cupcakes. Stoddard uses this recipe as a sweet and salty garnish on top of cupcakes like Maple Bacon and Maple Bacon Rocky Road.
12 slices bacon
⅓ cup brown sugar
1 teaspoon cinnamon
 
Preheat oven to 325 degrees. Toss uncooked bacon with brown sugar and cinnamon. Cover baking sheet with parchment paper and arrange bacon in single layer. Sprinkle remaining sugar on top of bacon. Top with another layer of parchment paper and baking sheet. Bake for 20 minutes. Then check to see if bacon is golden and fairly crispy; if not, recover and bake another 10 to 15 minutes. Allow to cool completely. Crumble on top of a freshly frosted cupcake.




In the Kitchen with Chelsea Stoddard


07/03/14



What is your must-have kitchen item?

Our radio, because we jam in here when we’re baking. … We definitely get you pumping; [it] gets you excited.
 
What would you choose for your last meal?
I love filet [mignon], some asparagus, bleu cheese. … The good stuff. 
 
Favorite restaurant besides your own?
Totally a tie between Mint Bistro and Firefly. Totally different, but they both have great food, awesome service, great atmosphere. I could go back and forth between the two of them all the time.
 
What celebrity would you like to see eating at your restaurant?
We tried to get the president to come in last time he was in town, definitely. I’m going to the top. We want to meet the president, even if it’s next time [he’s in town], because we get a lot of the politicians down here for all the primaries. Diane Sawyer came in here last primary, so we’re hoping maybe the president will swing by.
 
 
What is the biggest food trend in New Hampshire right now?
Either gluten-free or sweet and salty. You see it everywhere. We obviously do a lot of the sweet and salty; it’s delicious, so why not? … We have both, the gluten-free and the sweet and salty, and we have different versions of it.
 
What’s your favorite meal to cook at home?
I think I make a pretty delicious chicken pot pie, from what I hear. It’s just the pot pie fillings and the crust that I make goes on to the top and is baked on top of it. You just scoop into it and you get a nice big crust, and it’s creamy. It’s just more comfort food. I don’t make it as much in the summer. In the summer, I love making pulled pork in the slow cooker.
 
What is your favorite dish on your restaurant’s menu?
The Rice Krispie Treat cupcake. It’s my favorite because it’s sweet and crispy, kind of buttery. It’s vanilla cake, marshmallow frosting, dipped in frosted Rice Krispies, and then drizzled with a little bit of chocolate. It’s my all-time favorite.
— Emelia Attridge 
 
As seen in the July 3, 2014 issue of the Hippo.





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