Posts Tagged ‘bourbon’
Bourbon fudge brownies are not for the faint of heart. These thick, rich, fudgy brownies are baked with bourbon inside and out. Bourbon in the batter and the glaze!
For those of you wondering, I did not accept the part-time job offer for which I painstakingly debated in my post on Friday. While the experience would have been beneficial I could not see myself retaining sanity, driving to the other side of the state every week for 10 weeks for 6 hours of work. On the bright side, I was told to keep in touch for any future job posting in which I may be interested. Sounds like a good deal to me!
Decision making is hard, but instead of winding down the stress levels with a stout beverage just go ahead and spike some brownies. These bourbon fudge brownies live up to their name because they are so fudgy you may actually think you are eating fudge. Rich, dense, liquored up fudge brownies and topped with a bourbon glaze. And then ice cream and fudge sauce. And a shot of bourbon on the side.
Everything you love about pecan pie now in a single serving size. This bourbon pecan pie for one is easy to prepare, complete with a mini pie crust recipe.
Today everyone’s nuts are on display for Grab Some Nuts Day! A group of bloggers got together to play with their nuts in celebration of this awesomely silly holiday, creating nutty recipes featuring tanned nuts, salty nuts, nut butters and nut balls. So grab some nuts and get ready to show them off.
I’m not sure when my love of nuts began but I naively proclaimed it during my high school AP English class. The assignment was to write a letter in the form of a poem (we were learning the different styles at the time) and as usual our teacher was anonymously reading them in front of the class. One student wrote a letter to a candy bar company protesting all the nuts they put in their products – at which point I gasped and exclaimed “but I love nuts!” As I am sure you can imagine, the 17/18 year-olds in my class stifled their laughter as I suddenly became aware of what I had said and felt the blood rushing to my face, but thankfully our teacher continued reading and I was spared.
For my contribution to Grab Some Nuts Day I got my nuts drunk and gooey in a single serving bourbon pecan pie because it’s not the size that matters, it’s how you use it (and because today is Single Serving Sunday as well).
Be sure to visit all the other Nutty Participants for Grab Some Nuts Day:
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Dark Chocolate Chip + Hazelnut Cookies by Spiced
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Cashew and Pistachio Truffles by Culinary Ginger
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands
Guess that if you are what you eat, we’re all nuts.
Happy National Cheesecake Day! After recently making mini cheesecakes, I decided to dig out that pan again for another variation. I actually made these for Kathy, in honor of last lab-lunch-outing before moving to Chicago. She will be missed dearly by all members of the lab, and we’re not entirely sure how we will function without her around.
Since she loves bananas foster I made little banana cheesecakes topped with that very thing! Sadly, two of them jumped to their deaths off the platter and onto the floor, but the remaining 10 each found a happy home in someone’s belly. These are best served when the cheesecakes are cold and the topping is still warm, so prepare the cheesecakes ahead of time if possible.
Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).
While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!
These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results ;-).
Want to join the Holiday Recipe club? Make contact HERE.
One year ago: Cashew Chicken
GLUTEN-FREE BANANAS FOSTER MUFFINS
Makes 12 muffins
1-1/2 cups chopped pecans
1/3 cup gluten free all-purpose flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter
3 medium bananas, sliced
3 Tbsp unsalted butter
1 cup dark brown sugar, divided
1 Tbsp banana liqueur
1/2 tsp grated nutmeg
1/4 cup bourbon
2 cups gluten free all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp allspice
1/2 cup Chobani plain 2% Greek yogurt (or regular)
1 tsp vanilla extract
3 Tbsp milk
4 Tbsp unsalted butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup bourbon
- Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
- Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
- Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
- On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
- While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
- Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.