Please tell us we’re not the only ones who watch TV baking competitions like they’re the Olympics. As we binge watch our way through talented bakers, chocolatiers and pastry chefs whipping up scrumptious delights on screen, there's just one question we keep asking – "Can you add bourbon to that?"
The answer is: oh YES you can!
(And, yes, Netflix, we’re still watching. How dare you?)
From warm and buttery pan-fried bourbon apples to heavenly Michter's Bourbon & Butterscotch blondies, browse your way through seven dessert recipes that take boozy bourbon goodness to a whole new level.
Please tell us we’re not the only ones who watch TV baking competitions like they’re the Olympics. As we binge watch our way through talented bakers, chocolatiers and pastry chefs whipping up scrumptious delights on screen, there's just one question we keep asking – "Can you add bourbon to that?"
The answer is: oh YES you can!
(And, yes, Netflix, we’re still watching. How dare you?)
From warm and buttery pan-fried bourbon apples to heavenly Michter's Bourbon & Butterscotch blondies, browse your way through seven dessert recipes that take boozy bourbon goodness to a whole new level.
2, 28-ounce can peach slices
1 ½ - 2 cups Cooper’s Mark Peach Bourbon
½ cup melted unsalted butter
1 cup tightly packed dark brown sugar
2 large eggs
1, 15.25 ounce box yellow cake mix
In a bowl, add peach slices, drain the syrup from one of the cans and leave the syrup in the second. Add bourbon and let soak for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line bottom of cake pan with parchment paper and butter the edges. Add melted butter and sprinkle over brown sugar. Arrange soaked fruit in a spiral pattern at the bottom of the cake pan, reserving liquid. In a separate bowl, add 1 cup of peach and bourbon liquid, 1/3 cup water, 2 eggs and yellow cake mix. Whisk until combined and pour over arranged fruit. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Take it out of the oven, let sit for 5 minutes, then turn it upside down onto a cake platter or dish.
2 ounces Brother’s Bond Bourbon Whiskey
2 tablespoons water
2 tablespoons vegan butter
4 small apples, cored and diced
2 tablespoons brown sugar
½ teaspoon cinnamon
3 tablespoons raisins
Vanilla ice cream (optional)
In a large skillet over medium heat, combine bourbon, water and butter. Stir until the butter melts. Add apples, brown sugar, raisins and cinnamon. Stir until the apples are coated. Bring to a boil, reduce heat and simmer, stirring frequently for about 10-12 minutes. Remove from heat and serve warm. If desired, top with vanilla ice cream.
1 ½ sticks unsalted butter, melted
1 ¼ cup packed light brown sugar
2 large eggs
1 teaspoon coarse salt
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 cup milk chocolate chips
½ cup butterscotch chips
¾ cup toffee bits
Preheat oven to 350 degrees Fahrenheit. Butter and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang. Set aside. In a large bowl, whisk together melted butter and brown sugar. Add eggs, one at a time, whisking until combined. Add bourbon and salt. Gently fold in flour and baking powder, scraping down sides of bowl as needed. Add ½ cup milk chocolate chips, ¼ cup butterscotch chips and ½ cup toffee bits. Mix until combined. Pour batter into pan and top with remaining chocolate, butterscotch and toffee bits. Bake until golden and a toothpick inserted comes out clean, about 30-35 minutes. Cool completely and remove to cutting board and cut into squares.
½ pound unsalted butter
1 pound and 2 cups confectioners’ sugar
2 tablespoons Maker’s Mark Bourbon Whisky
1 cup bourbon soaked pecans
8 ounces unsweetened baking chocolate
4 tablespoons grated edible paraffin
Whole pecans
In a large bowl, cream the butter by using an electric mixer. Add 1 lb. confectioners’ sugar and Maker's Mark alternately to the butter until blended. Gently stir in pecans. Refrigerate for 20 minutes to allow the mixture to stiffen. Place 2 cups sugar into a small bowl. Line a baking sheet with parchment paper. Remove mixture from refrigerator and scoop tablespoon-sized portions from the mixture. Drop into the sugar bowl then roll into a 1-inch ball. Place on the baking sheet and refrigerate for 2 hours. Melt the chocolate and edible paraffin in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth. Using a toothpick, dip each ball into chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool. Serve at room temperature.
1 ½ ounces Bulleit Bourbon Frontier Whiskey
½ cup chocolate sauce
Aromatic bitters
1 scoop vanilla ice cream
1 scoop peanut butter ice cream
¼ cup crumbled pecans
½ cup cinnamon toast crunch
1 teaspoon cardamom cacao shavings
1 double shot coffee espresso
In a bowl, mix bourbon, chocolate sauce and 5 dashes of bitters. Set aside. Scoop vanilla and peanut butter ice cream into a bowl. Add pecans, cereal and cardamom shavings. Top with bourbon chocolate sauce. Pour espresso over ice cream and serve.
Butter pecan ice cream
1 ounce Pinhook Flagship Bourbon
Scoop ice cream into a bowl, pour over bourbon and enjoy.
¼ cup Garrison Brothers Texas Straight Small Batch Bourbon Whiskey
1 – 1 ½ ounce pack chocolate pudding mix
1 ¼ cup milk
1 graham cracker pie crust
9 ounces marshmallows
Dark chocolate, shaved
Put oven on a low broil. In a small mixing bowl, add bourbon, chocolate pudding mix, and milk. Mix until pudding is fluffy. Pour mixture into graham cracker crust and spread evenly. Top with marshmallows. Bake for 2-3 minutes, watching carefully until marshmallows are toasted. Garnish with dark chocolate shavings.
