Bourbon Sweet Potato Cupcakes

Bourbon Sweet Potato Cupcakes with Candied Pecans

Bourbon Sweet Potato Cupcakes
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon

• Preheat oven to 350 degrees.
• Line cupcake trays with 24 baking cups.
• Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.
• In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.
• Add sweet potatoes and vanilla. Mix well.
• Add 1/3 of flour mixture to sugar mixture until combined. Add bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3 flour mixture.
• Mix well with each addition.
• Fill baking cups.
• Bake for 12-15 minutes or until done.
• Cool completely.

Candied Pecans
sugar
water
pecan halves

• Add equal parts sugar and water to a pot. (I used 1 cup each.) Add pecans. Simmer for about six minutes. Drain syrup off.
• In a deep fryer at about 375 degrees add pecans to oil. Heat for about 30 seconds to a minute or until frying noise stops. Be careful. The first attempt I made with these, I burned my pecans to a crisp. I guess my oil was too hot.
• Lay on parchment paper lined tray and cool slightly.
• Sprinkle some extra sugar on top to make them prettier.
• Allow to dry completely.
• Note: These rocked! They can be made by themselves and served as a sweet snack.

Vanilla Glaze
2 cups sifted confectioner’s sugar
1 Tbsp butter, room temperature
1 tsp vanilla
3-4 Tbsps milk

• In a medium bowl, mix sugar and butter. Add vanilla.
• Add milk 1 Tbsp at a time until you get the desired consistency. (Adding more milk will make it thinner.) Mix until smooth.
• Transfer glaze to a small, deep bowl and you can just dip the tops of your cupcakes in it.

Bourbon Syrup/Glaze/Frosting Concoction
1 1/2 cup sugar (book says 1 cup)
1/2 cup water
1 tsp butter
2 tsp vanilla (book says 1/2 tsp)
2 Tbsp bourbon

• In a small saucepan, bring sugar and water to a boil.
• Boil for five minutes and add remaining ingredients. Cook until a syrupy consistency.

• Then, I removed it from the stove and let it cool for a minute. I added 1/2 cup confectioner’s sugar and 2 Tbsp milk to get it more like the consistency of the vanilla glaze. Either dip the tops again or spoon it on top so you can see the vanilla glaze underneath. Add one candied pecan to each cupcake if you don’t eat them all first.

Cupcake and glaze recipes amended ever so slightly from the cookbook, Bundt Classics

Spiced Bourbon Apple Pie

Spiced Bourbon Apple Pie

Just in time for autumn! 

Ingredients:

3-4 sour apples, 1/2 cup milk, 1 tablespoon corn starch, 2 tablespoons bourbon, 2/3 cup brown sugar, 1 teaspoon cinnamon and 1/2 cup chopped pecans (optional).

Directions:

Peel and thinly slice the apples. As you can see from the photo I believe in very thinly sliced apples. The thinner your slices the more area for the spiced bourbon coating to stick to. I use a Mandoline and highly recommend them. It's one of my favorite kitchen tools. Set aside your apples and in a small bowl whisk together the milk, corn starch, bourbon, cinnamon and sugar. Pour over the apples and gently mix them up so that all slices get coated. Add in the pecans if using. Roll out your pie crust and lay in your prepared baking dish. Pour in the filling and lay on the top pie crust. Make sure to add a few slits to the top pie crust to allow steam to escape as baking. I crimped my edges using the side of a fork and I added a little label using Alphabet Cookie Cutters. Brush the top with an egg wash and bake at 375 F for an hour.

Bourbon Old Fashioned Glazed Pecans

Bourbon Old Fashioned Glazed Pecans

...for pairing with an Old Fashioned

Ingredients

• 1/4 cup bourbon whiskey
• 1/4 cup dried cherries
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1/ 4 teaspoon freshly ground black pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cups raw pecan halves
• 2 tablespoons unsalted butter
• 1 tablespoon zest from 1 small orange

Procedures

1. Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
   
2. Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
   
3. Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
   
4. Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
   
5. Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve.
   
   

   

Peach Shortcake With Whiskey Brown Sugar Cream

For those deliciously fresh summer peaches...

Peach Shortcake with Whiskey Brown Sugar Cream

SCONES:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• Additional whipping cream for brushing scones
• Additional granulated sugar, for sprinkling
PEACHES:
• 3 pounds peaches, peeled, pitted, and cut into 1/2-inch slices
• 2 tablespoons lemon juice
• 1/3 cup packed brown sugar
WHISKEY-BROWN SUGAR CREAM:
• 1 cup chilled heavy cream
• 2 tablespoons packed brown sugar
• 1 1/2 tablespoons whiskey
TO MAKE THE SCONES:
1.  Preheat oven to 425˚F.  Line a small heavy baking sheet with parchment paper and set aside.  In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt.  Pulse until blended.  Add the butter and pulse again until the butter is the size of small peas.
2.  In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream.  Add the flour-butter mixture and stir together with a fork just until combined.  Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick.  Try to work the dough as little as possible.  Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet.  Gather together the remaining dough and cut 2 more rounds.
3.  Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with  sugar.  Bake in the middle of the oven for approximately 14 minutes or until golden.  I found, the 2 times I baked these scones, that the bottoms will become quite dark.  A heavy baking sheet is recommended.  Cool the scones briefly on a wire rack before splitting and filling with the peaches.
 
TO MAKE THE PEACHES:
1.  Gently stir together the peach slices, lemon juice, and brown sugar.  Set aside at room temperature for 2 hours, stirring occasionally.
 
TO MAKE THE WHISKEY-BROWN SUGAR CREAM:
1.  Combine the heavy cream, brown sugar, and whiskey in a medium bowl.  Whip until soft peaks form.  Cover and chill in the refrigerator until filling the shortcakes.
 
TO SERVE:
    To serve, slice the scones in half and spoon some of the peach juices onto the bottom halves; top with the sliced peaches, whipped cream and other half of the scones.
    The scone are best eaten the day they are made.

Old Fashioned (Bourbon & Orange) Ice Cream

For those hot summer nights when an Old Fashioned on the rocks isn't enough to cool you down...

Old Fashioned Ice Cream

Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 5 tablespoons bourbon
• 1 teaspoon orange zest from 1 orange
• Dash Angostura bitters
• 1/2 teaspoon kosher salt
• Maraschino cherries (optional)

Procedures

1. In a heavy saucepan, whisk egg yolks and sugar together until pale in color and thickened. Slowly whisk in cream, then milk. Once fully incorporated, put over medium heat and whisk frequently until a custard forms on the back of a spoon but a swiped finger across the back leaves a clean line.
   
2. Remove from heat and pour base through a strainer into an airtight container. Stir in bourbon, orange zest, bitters, and salt. Cover and rest in refrigerator overnight.
   
3. The next day, churn in ice cream maker according to manufacturer's instructions. Optional: For a flawlessly smooth ice cream, pour base through a strainer again to remove bits of orange zest before churning. I never bother.
   
4. Serve immediately as soft serve or transfer to freezer for at least three hours to harden. For full Old Fashioned effect, top with a spoonful of maraschino cherries. 
   
   

   

   
   
   

Whiskey Burgers

For those hot summer grill days...

 

Whiskey Burgers

Ingredients:

• 2/3 cup finely chopped scallions, plus 1/3 cup
• 1/3 cup whiskey, plus 2 tbs
• 1/4 dry bread crumbs
• 2 tbs Worcestershire sauce, plus 1 1/2 teas
• 2 tbs butter, melted
• 4 garlic cloves, minced
• 1/2 teas seasoning salt
• 1/4 teas crushed red pepper
• 1/4 teas freshly ground black pepper
• 1 lbs ground beef
• 1 lbs ground pork
• 2 cups shredded cheddar cheese
• Lettuce, onion, tomato for topping
• Hamburger buns
• 1/2 cup barbecue sauce

Preparation:

In a large bowl combine 2/3 cup green onion, 1/3 cup whiskey, bread crumbs, 2 tbs Worcestershire, melted butter, 2 minced garlic cloves, seasoning salt, red pepper flakes, and ground pepper in a bowl with the ground beef and pork. Shake into 16 1/2″ thick patties.

Make the cheddar-whiskey filling: In a food processor combine the cheddar cheese, 1/3 cup green onions, 2 tbs whiskey, 1 1/2 teas Worcestershire, and 2 minced garlic cloves. Pulse until nearly smooth.

Place 1 tbs of the cheddar filling in the center of 8 patties. Top with the remaining patties and pinch together the sides.

Preheat grill to medium heat. Place patties on grill, cover and cook for 10 minutes. Flip each patty, cover and cook an additional 5 minutes. Open grill and top each burger with the remaining cheese mixture (I just used slices), cover and continue to cook for 5 minutes more.

Spread barbecue sauce over buns, layer on a burger and desired toppings and serve.

Bourbon Butterscotch Latte Popsicles

 

Bourbon Butterscotch Latte Popsicles

16 oz. strong or extra bold coffee, room temperature
4 oz. heavy cream
4 oz. bourbon
2 oz. butterscotch sauce
1. Add all ingredients into a blender and mix to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Bourbon & Brown Butter Brownies

Bourbon & Brown Butter Brownies

(makes 16 brownies)
250g good quality bittersweet chocolate (if you want them to be less gooey/fudgy then only use 175g)
100g butter
120ml (about 1/2 cup) bourbon
2 eggs
3 tbsp dutch process cocoa powder, sifted
75g (about 1/2 cup) plain flour
190g (about 3/4 cup) sugar

Preheat oven to 160 degrees C. Grease very well and line the bottom and two long sides of a 20x30cm slice/brownie tin (can be substituted with a 20cm square cake tin but you may have to bake it slightly longer as it will be thicker). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Prepare the brown butter; place butter in a small saucepan on low heat until it melts, continue to stir over low heat but keep a close eye on it, as it begins to bubble and the milk solids separate and settle at the bottom of the pan. Stir it frequently at this point, so that the milk solids do not settle at the bottom of the pan for too long and burn. Continue until the mixture turns brown and smells nutty but take care not to leave it for too long or it will taste burnt. Remove from the heat.

Chocolate Pecan Bourbon Pie with Bourbon Sauce

Chocolate Pecan Bourbon Pie with Bourbon Sauce

Chocolate-Pecan-Bourbon Pie

Adapted from Michele Stuart’s “Perfect Pies”

Makes one 9-inch pie

Crust
• 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW)
• 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES)

Filling
• 3 LARGE EGGS, ROOM TEMPERATURE
• 1/2 CUP PLUS 1 TABLESPOON SUGAR
• 1 1/4 CUPS DARK CORN SYRUP
• 1/2 TABLESPOON PURE VANILLA EXTRACT
• 1 TABLESPOON BOURBON
• 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM
• 1 1/2 CUPS CHOPPED PECANS
• 3/4 CUP SEMISWEET CHOCOLATE CHIPS

1. Preheat the oven to 350 degrees F.
2. To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
3. Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
4. Using your thumb and index finger, crimp the edges of the pie shell.
5. Brush the edges with heavy cream to create a golden brown finish. Set the pie shell to the side.
6. For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
7. Add the warm melted butter, and mix well.
8. In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
9. Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
10. Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
11. Serve with a drizzle of Bourbon Sauce or ice cream.

Note: This pie is best served at room temperature or warmed at 350 degree F for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.