These rye bourbon dark chocolate chunk cookies are the most grown up chocolate chip cookies I’ve ever made. So chewy, nutty, and flavorful – instant favorites.

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It’s been a hot minute since I came up with a new variation of my favorite chewy chocolate chip cookies, almost exactly 3 months to be exact as the last one I posted was on my blog’s golden 11th anniversary.

This is also only the third new recipe of 2022 I am posting! Not to say that I haven’t been busy working on this blog of mine, it’s just been more focused on updating old content. But it’s finally time to give you something new.

In short, these cookies are dreamy.

I don’t know if it’s just been too long since I’ve made my chocolate chip cookies, but these were incredible. The rye flour gave these cookies almost a nutty flavor and the texture was extra chewy. That combined with the aromatics of the bourbon, hint of rosemary, cardamom and cinnamon, and the rich dark chocolate chunks made these an instant favorite the moment they hit my taste buds.

Now, these cookies might not first strike you as he most Valentine’s Day themed cookie but they certainly captured my heart.

As such I have decided to post them on this day in particular, not just because Valentine’s Day is 2 days away (!!), but because today bloggers from all over the internet are sharing recipes as part of the Good Cookie Food Bloggers’ Valentine’s Event benefitting Cookies for Kid’s Cancer. Read more and find out how you can join in the fight below!

RYW BOURBON DARK CHOCOLATE CHUNK COOKIES

Print

Yield: 3 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour, spooned and leveled
• 3/4 cup rye flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp fresh minced rosemary
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp bourbon
• 1 tsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cup dark chocolate chunks

Directions

1. Sift together the flours, baking soda, salt, cinnamon, cardamom, and rosemary; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the bourbon, vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chocolate Chip Cookies and Two Cups Flour.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This tangy and citrusy grapefruit mint julep will have you ready to celebrate the good times and to enjoy a sunny day with friends.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I have enjoyed mojitos for quite awhile, in fact I’ve shared more than a couple mojitos and mojito–inspired recipes. But somehow I’ve only recently gotten into juleps. Which is odd considering the almost 8 years that I lived in Tennessee and grew to love bourbon. Because the biggest difference is rum versus bourbon! 

So all I really had to do was take one of my mojito cocktail recipes and make that substitution. But then I added an equal part of grapefruit juice too. Oddly enough I normally think grapefruit tastes like acetone, but in this cocktail it was quite delicious! Guess all the sugar and mint helped.

Want a non-alcoholic version?

Just substitute the bourbon for more grapefruit juice or try club soda. 

This recipe was made with Melissa’s Produce grapefruit and a key lime (but you can use regular lime) as well as Dixie Crystals sugar. Simple ingredients but essential!

While this is my last recipe, but there are plenty more shared today (listed below) and another day of #SpringSweetsWeek tomorrow. Double check that you’ve entered the giveaway located at the bottom of each post this week! For more info on what’s up for grabs, check out my #SpringSweetsWeek giveaway post.

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen’s Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Citrus Biscotti by Pook’s Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n’ Cooks
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor’s Adventures
• Lemon Raspberry Parfait by The Carefree Kitchen
• Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Three years ago: Chai Apple Cake

Four years ago: Monthly Meal Plan: April

Six years ago: Inedible Favorites – Luke’s 3rd Birthday & Tool Cut-Out Cookies

Seven years ago: Inedible Favorites – Luke’s 2nd Birthday

Eight years ago: Inedible Favorites – Luke’s 1st Birthday

Nine years ago: Jalapeno Popper Buffalo Chicken Pizza

GRAPEFRUIT MINT JULEP

Print

Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

JULEP

• Crushed ice
• 10 fresh mint leaves, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 4 fl oz. mint simple syrup, divided
• 4 fl oz. bourbon*
• 4 fl oz. grapefruit juice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the julep, fill 2 glasses with crushed ice to the very top; set aside.
3. Add the mint, lime, and 2 oz. simple syrup to a cocktail shaker and crush with a muddler (or something blunt). Add bourbon, grapefruit juice, and remaining simple syrup. Shake well and strain over ice in the glasses. Serve with an additional sprig of mint and grapefruit wedge.

Notes

* Want to make it non-alcoholic? Substitute the bourbon for grapefruit juice or club soda.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Muddled blackberries are perfect in this bourbon smash, and also perfect for porch sipping. Cheers to summer!

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What happens when you are coming up with recipes to celebrate #BerryWeek but don’t want to turn on the oven again? You pour yourself a cocktail with mashed up berries in it!

With all the mint growing in our garden right now it seemed almost necessary to make this blackberry bourbon smash. But now that I know how easy it is to whip up one of these cocktails that mint may not be so plentiful for much longer. Especially knowing I could also make a bourbon peach smash. Here’s hoping this weather continues the way it has been ::knock on wood::.

Speaking of nice weather, our nighborhood Friday happy hours have re-started with appropriate social distancing spaced out on 2 front yards on our street. I miss the shared snacks but it’s just nice to see everyone and catch up!

This is actually my last recipe for #BerryWeek but there are plenty more to check out today and tomorrow!

Thursday Berry Week Recipes

• Blackberry Bourbon Smash by The Spiffy Cookie
• Blueberry Upside Down Cake by Blogghetti
• Raspberry Coconut Mojitos by The Baking Fairy
• Strawberry Crumb Bars by Cheese Curd In Paradise
• Strawberry Rhubarb BBQ Sauce by A Day in the Life on the Farm
• Triple Summer Berry Fluff by Daily Dish Recipes

Two years ago: Oatmeal White Chocolate Chip Cookies

Five years ago: S’moreo French Silk Pie

Six years ago: Fresh Strawberry Pie

Seven years ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

BLACKBERRY BOURBON SMASH

Print

Yield: 1 cocktail

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6-8 fresh mint leaves, plus more for garnish
• 4 fresh blackberries, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 1 Tbsp honey
• 1/2 cup crushed ice
• 2 fl oz. bourbon
• 1-2 fl oz. ginger beer

Directions

1. In the bottom of a mixing glass, place mint leaves, blackberries, 3 lime wedges and honey. Crush with a muddler (or something blunt). Add ice and bourbon and shake well.
2. Pour into a chilled glass and top off with ginger beer. Serve with an additional sprig of mint, remaining lime wedge, and/or blackberry.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I know it’s not even November yet but if you are hosting for the holidays, it’s time to start thinking about what you are going to make. For Thanksgiving, I thoroughly enjoy coming up with themed menus (as if I don’t like themed menus any other time of year). Last year we smoked our turkey and made a Southern inspired meal to compliment it and to satisfy my cravings of missing Southern food. But since no one would have needed those recipes after Thanksgiving last year I am finally sharing them starting with this sangria.

Sweet tea is a staple in the South (not to be confused with iced tea) so I used a cranberry sweet tea made by Simple Times Mixers to make this festive sangria. Don’t live in Columbus? Never fear, you can order their mixers from anywhere in the US. And no this is not a sponsored post, I just love their mixers and love using it to make easy cocktails or fun sangrias like this (however I do earn a tiny commission when you use my code SPIFFY10 to receive 10% off). But you could also substitute with a little cranberry juice and regular sweet tea.

Two years ago: Peanut Butter Mississippi Mud Brownies

Four years ago: Pumpkin Corn Spoon Bread

Five years ago: Slow Cooker Vegetarian Pumpkin Chili

Six years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Eight years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

CRANBERRY SWEET TEA SANGRIA

Serves 4-6

Ingredients:

1 navel orange, sliced and seeds removed

1 lemon, sliced and seeds removed

1 cup fresh cranberries, rinsed and drained

1 (750 ml) bottle of sweet white wine

1/2 cup triple sec

1/2 cup bourbon

1 cup Simple Times cranberry sweet tea (or 1/4 cup cranberry juice + 3/4 cup sweet tea)

2 Tbsp preferred sweetener (I used Winter Park ginger honey)

Fresh mint or rosemary, for garnish

Directions:

1. Place fruit in a large glass pitcher. Add remaining ingredients and stir until sugar is dissolved. Cover and store in the refrigerator for at least a couple hours, best overnight.
2. Serve over ice, with a splash of lemon-lime soda or other sparkling beverage if desired. Garnish with more fruit.

Source: Adapted from my Pomegranate Sangria.

This Voodoo daiquiri inspired by Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street in New Orleans will put a spell on you!

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Today marks the end of Southern Decadence in New Orleans, LA. Last year Bob and I were unintentionally in town for it and ran into some friends from Memphis and had a complete blast!

If watching your newly minted husband get relentlessly hit on isn’t the best way to spend your honeymoon, I don’t know what is. I just love how comfortable he is in his own skin and being able to play along. So when our friends said it wouldn’t be the same without us this year, we seriously considered going but it didn’t work out.

Instead I decided to mix up my very own Voodoo Daiquiri aka Purple Drank from Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street. Last year, Bob didn’t get the memo that you shouldn’t have more than a one (hello Everclear).

Not only did he have more than one, he ordered the large. Twice. And possibly two smalls, we’re not entirely sure O:-). But we made it back to out ArBNB just fine with our memories in tact. This time we will enjoy a glass in the comfort of our own home. ;-)

Looking for more New Orleans inspiration?

Four years ago: Top 10 Favorite Football Worthy Appetizers

Five years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Seven years ago: Root Beer Cake Brownies

Eight years ago: Biscoff Cheesecake Ice Cream

VOODOO DAIQUIRI

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. bourbon
• 1 oz. Everclear (or vodka)
• 4 oz. grape juice
• 1 cup crushed ice

Directions

1. Add bourbon, vodka, grape juice and ice to a blender. Blend at a medium speed until smooth (<1 minute).
2. Pour into a chilled glass filled with more crushed ice (or foam cup for full effect).

Source: Food.com

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

How do you turn an old fashioned into a brunch cocktail? You infuse the bourbon with bacon and add maple syrup for the sweetener!

When it comes to brunch cocktails, the options used to be pretty limited. The typical options were either a bloody Mary or a mimosa and since I don’t like bloody Mary’s (cold tomato-soup like drink, no thanks) that meant I always had mimosas. And I have to say, as someone who never particularly loved champagne I’m kind of over mimosas (we didn’t even have champagne at our wedding because neither of us care for it). I revived them for my taste buds one year by making a mimosa bar with different flavored juices, but I still craved something different.

Taking the step towards a different kind of brunch cocktail wasn’t all that difficult once you accept that not all brunch cocktails have to be made with tomato juice or tropical juice, and vodka or champagne, respectively. In fact the only thing you need to have a cocktail be a brunch cocktail is to, well, serve it at brunch! Crazy idea, I know. So I took a classic favorite old fashioned cocktail and served it for brunch in a Joyjolt revere triangle glass. Of course I did add some extra brunch-like elements to it, such as infusing the bourbon with bacon and using maple syrup instead of simple syrup. It would be even better paired with a bacon muffin for brunch!

My cocktail is in good company with several other brunch cocktails shared today by other #BrunchWeek bloggers. Check out the list below to see those and other non-liquid recipes to drool over. And if you somehow missed it, there’s also a giveaway which you can enter using the widget located at the end of this post. Want to know more about our prizes and sponsors? Click HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Maple Bacon Old Fashioned from The Spiffy Cookie
Pimm’s Iced Tea from Books n’ Cooks
Sparkling Strawberry Peach Punch from For the Love of Food
Spicy Bloody Mary from Sweet Beginnings
Starbucks Copycat Chai Tea Latte from Snacks and Sips
Strawberry St Germain Gin and Tonic from Caroline’s Cooking
Triple Orange Julius from The Crumby Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?

BrunchWeek Appetizers and Salads:
Breakfast Nachos from Culinary Adventures with Camilla
Cheddar Cheese Bites from Family Around the Table

BrunchWeek Egg Dishes:
Amish Breakfast Casserole from Platter Talk
Cheesy Poblano Frittata from Shockingly Delicious

BrunchWeek Breads, Grains, and Pastries:
Berry Baked Oatmeal from Kate’s Recipe Box
Galaxy Donuts from Hezzi-D’s Books and Cooks
Vegan Mango Peach Toaster Pastries from The Baking Fairy
Waffle Casserole with Maple Sausage from Karen’s Kitchen Stories

BrunchWeek Fruits, Vegetables and Sides:
Bacon and Cheese Loaded Hashbrown Waffles from Big Bear’s Wife

BrunchWeek Desserts:
Brunch Cake from April Golightly
Cream Cheese Coffee Cake from PasstheSushi
Lavender Mimosa Cupcakes from Strawberry Blondie Kitchen
Orange Creamsicle Cupcakes from Cookaholic Wife
Peachy Keen Buttercream from Cooking With Carlee
Raspberry Lemon Cake from The Redhead Baker
Salted Caramel Blondie Trifles from Jolene’s Recipe Journal
Sugar Cookie Fruit Pizza from Hardly A Goddess

Four years ago: Breakfast Grilled Cheese

Six years ago: Nutella-Stuffed Brown Butter Chocolate Chip Cookies

Seven years ago: Dark Chocolate Peanut Butter Granola Bars

Eight years ago: Bacon-Corn Fritters

MAPLE BACON OLD FASHIONED

Serves 1

Ingredients:

BACON-INFUSED BOURBON

2 slices of cooked bacon

375mL bottle of bourbon whiskey

ASSEMBLY

2 oz. bacon-infused bourbon

1/4 oz. maple syrup

2 dashes Angostura bitters

Ice

Orange peel and bacon, for garnish

Directions:

1. In a mason jar, place the bacon and cover with bourbon. Cover and let sit for 12-24 hours or overnight.
2. Place in freezer overnight or until fat solidifies. Using a coffee filter fitted into a funnel, strain out the fat and bacon from the bourbon. Store in fridge until ready to use.
3. Assemble the cocktail by adding bourbon, maple syrup, and Angostura bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
4. Strain into a serving glass with one large ice cube (or a few cubes of ice).
5. Express the oils from the back of the peel over the cocktail, rub around the rim of the glass, and drop into the cocktail along with a slice of bacon. Enjoy!

Source: Adapted slightly from The Loveless Cafe and The Kitchn.

a Rafflecopter giveaway

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram,

Who says you can’t have cheesecake for breakfast? With a granola crust, vanilla Greek yogurt filling, and topped with bananas foster!

Are you a sweet or a savory breakfast/brunch person? I love both but since being coming an adult I tend to lean towards the savory options as they seem more practical. But I do frequently have yogurt with fruit for breakfast on weekdays so I took them up a notch for weekend brunch by serving my Greek yogurt in granola cups topped with bananas foster! All you have to decide is if you want it for brunch or dessert? I confess, I had it as dessert after the BLT benedicts haha.

In this recipe I used Cabot vanilla Greek yogurt for the filling because not only are they a BrunchWeek sponsor it’s the best dang vanilla Greek yogurt I’ve ever had! I also used Dixie Crystals brown sugar in both the granola cup and the bananas foster. When one of the main ingredients in bananas foster is sugar it’s makes all the difference to have good quality! Want to win your own sponsor swag? Locate the Rafflecopter widget below the recipe to enter. Full info about the prizes and sponsors can be found HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal

BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata with Bacon & Cheese from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories

BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen

BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen

Two years ago: Mimosa Bar

Four years ago: Lemon-Lime Raspberry Mojitos

Five years ago: Strawberry Shortcake Cobbler

Six years ago: Whole Wheat Hamburger Buns

Seven years ago: Pineapple Pancakes with Honey Greek Yogurt Topping

BANANAS FOSTER BREAKFAST YOGURT CHEESECAKES

Makes 12 cups

Ingredients:

GRANOLA CUPS

1/4 cup Cabot unsalted butter

1/4 cup Dixie Crystals pure cane brown sugar

1/4 cup honey

1/4 cup creamy peanut butter

1 tsp vanilla extract

3 cups old fashioned rolled oats

TOPPING

1/4 cup Cabot unsalted butter

1/2 cup Dixie Crystals pure cane brown sugar

1/2 tsp cinnamon

2 Tbsp banana liqueur

2 bananas, sliced

1/2 cup pecan halves

2 Tbsp bourbon

FILLING

16 oz. Cabot Vanilla Bean Greek yogurt

Directions:

1. To make the granola cups, first lightly coat the cups of a muffin pan with non-stick cooking spray. Set aside.
2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Add the oats and stir until well coated. Divide evenly into the cups of the prepared pan. Press the mixture into the bottom and up the sides of each cup (I used a shot glass).
4. Place in the refrigerator and let cool for at least 30 minutes to set, or until ready to serve.
5. Right before serving, prepare the topping. Melt butter in a medium skillet.  Stir in the brown sugar and cinnamon and whisk until sugar melts and is blended. Add the liqueur, bananas, and pecans. Allow bananas to soften and brown slightly, then add the bourbon and either simmer for a couple minutes or light on fire.
6. Spoon Greek yogurt into the granola cups, top with bananas, and serve immediately.

Source: Adapted from my No-Bake Peanut Butter Granola Cups and Bananas Foster Mini Cheesecakes.
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This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

No one outside of the Kern family truly knows the secret to the “Derby Pie” but many have attempted to recreate it. This chocolate walnut pie is as close to the real thing I’ve ever had.

It’s the Monday after Thanksgiving and what am I sharing? PIE! Seems like I should have posted this sooner doesn’t it? But there’s a method to my madness and it comes in the form of a virtual baby shower for Kayle of The Cooking Actress!

Kayle is my cookie idol, creating all kinds of delicious cookies that make me wish she lived closer (then again my jeans collection may be thankful). But I have had the pleasure of hanging out with her in real life, the last of which involved a foodie tour of Columbus. It was during this adventure that she told me about planning to expand their family soon so I was ecstatic to hear the news not long after!

While I didn’t create a cookie recipe for today’s celebration, this pie is what would happen if a pecan (or walnut) pie and a chocolate chip cookie got together and created their own child. This pie is called the Derby Pie, although technically I cannot call it that since it’s official recipe is guarded by the Kern family who first created it. So how about Kentucky Derby chocolate walnut pie?

There is some debate on the internet on whether this pie uses walnuts of pecans, and if it contains flour or not. I went with walnuts because that seems to be the consensus and added a little flour just because I thought it’d give it more of that cookie appeal that I so love in Derby pie. The result was perfection! It may not be the prettiest pie I’ve ever made, but it’s certainly up there for one of the best in flavor.

Also, check out the rest of the baby shower recipes made by my fellow hosts!

Turtle Thumbprint Cookies – by Confessions of a Confectionista

Cookie Dough Billionaire Bars – by That Skinny Chick Can Bake

Derby Pie – by The Spiffy Cookie

Chocolate Chip Rice Krispies Treat Cookies – by Pies and Plots

Eggnog Crinkle Cookies – by The Domestic Rebel

Cookie Dough Cups – by The Pajama Chef

Homemade Salted Caramel Oreos – by Eats with With Others

Double Chocolate Peppermint Cookies – by Blahnik Baker

One year ago: Weekly Meal Plan #40

Two years ago: Monthly RawSpiceBar Review

Three years ago: I Mustache You Some Questions

Four years ago: Cranberry-Walnut Oat Bread

Five years ago: Red Velvet Rice Krispie Treats

Seven years ago: Leftover Turkey Tetrazzini

DERBY PIE

Serves 8-12

Ingredients:

1 refrigerated pie crust

3/4 cup semi-sweet chocolate chips

6 oz. walnut (or pecan) pieces

6 Tbsp unsalted butter, melted

1/2 cup sugar

1/4 cup dark brown sugar

1/2 cup corn syrup

1/4 cup maple syrurp

3 eggs

2 Tbsp bourbon

1 tsp vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

Directions:

1. Preheat the oven to 350 with the rack in the middle.
2. Fit pie crust into a deep dish pie pan. Sprinkle the chocolate and nuts evenly in the bottom and set aside.
3. In a medium bowl using a hand mixer, beat together the butter, syrups, and sugar until creamy. Add the eggs, bourbon, and vanilla and beat until incorporated. Add the flour and salt and beat again until incorporated.
4. Pour the filling mixture into the pie crust and bake on the middle rack for 30 minutes. Move to the bottom rack and cook for another 15 minutes or until center is set.
5. Remove from oven, place on a wire rack and allow to cool to room temperature before slicing and serving. (Can also microwave briefly and serve with ice cream.)

Source: Adapted from Kasey Trenum.

Happy International Bacon Day! To celebrate I mixed sweet and savory together in these mini cheesecakes. They were inspired by a post my friend Haley saw, somewhere on the internet. We have a habit of sending each other links/images to various delicious things and eventually got the bright idea to create a shared Google sheet to keep track of them all for later recipe inspiration. Which brings me back to these cheesecakes. The crust is a mixture of graham cracker and pecans, the cheesecake itself is flavored with brown sugar, maple, and bourbon, and then it’s all topped off with a maple-bourbon sauce and BACON! I made these for the last night Haley was in Columbus when we had people over for a game night and they disappeared without a trace.

One year ago: No-Bake Chocolate Hazelnut Pie

Three years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Five years ago: Stone Fruit Hand Pies

BOURBON, BACON, AND MAPLE MINI CHEESECAKES

Makes 12 mini cheesecakes

Ingredients:

CRUST

2 oz. graham crackers

1 oz. pecans

2 Tbsp unsalted butter, melted

CHEESECAKE

8 oz. cream cheese, room temperature

1/2 cup brown sugar

1 egg

1 Tbsp bourbon

1/4 tsp maple extract

1/4 cup (2 oz.) plain Greek yogurt

TOPPING

2 Tbsp unsalted butter

1/4 cup maple syrup

2 Tbsp whipping cream

2 Tbsp bourbon

Pinch of salt

4 slices bacon, cooked and crumbled

Directions:

1. Preheat oven to 350 degrees.  Add graham crackers and pecans to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat (I used a tall shot glass).  Partially bake for 5 minutes, or until slightly golden, then remove from oven.
2. In a large bowl with an electric beater, beat the cream cheese and sugar until smooth.  Beat in egg, bourbon, and maple extract until combined.  Stir in the Greek yogurt until incorporated.
3. Pour the cheesecake mixture evenly into the 12 cups.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely, remove cheesecakes from pan, and refrigerate.
4. While the cheesecakes cool, prepare the topping. Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

Source: Adapted from my Bananas Foster Mini Cheesecakes, Mini Rainbow Cheesecake Bites and Epicurious.

Welcome to #BurgerMonth 2015! This delicious event is hosted by my girl Kita of Girl Carnivore and she has rounded up enough bloggers to bring you a different burger recipe for every day of the month. Make sure you check out her kick off post for more information!

Since it’s the beginning of the month I decided to start you off right with a burger you can enjoy for breakfast. Or for dinner if you want to do the whole breakfast for dinner thing, which I completely support. Either way this monster of a burger will leave you satisfied for hours. A toasted English muffin is spread with a maple-bourbon aioli before being sandwiched around a pile of bacon, a beef-sausage patty, cheddar cheese, a corn fritter, and a fried egg. All that’s left to desire is a side of crispy hash browns.

If you loved this burger, you’ll also enjoy my eggs benedict burger.

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist & Woodbridge Wines! Snag some #BurgerMonth swag by entering the giveaway using the widget located at the bottom of this post.

One year ago: Bourbon Pecan Pie for One

Four years ago: Deviled Strawberries

CORN FRITTER BREAKFAST BURGERS

Serves 4

Ingredients:

MAPLE-BOURBON AIOLI

1/2 cup plain Greek yogurt

1 Tbsp maple syrup

1/2 Tbsp bourbon (optional)

BURGERS

4 slices bacon, halved

1 lb. ground beef

3/4 lb. breakfast sausage

Salt and pepper, to taste

4 slices sharp cheddar cheese

4 eggs

4 English muffins, toasted

FRITTERS

1 egg

1/4 cup milk

1 cup pancake mix

1 (14.75 oz.) can cream style corn

Cooking oil to depth of 1 inch

Directions:

1. For the aioli: Mix all ingredients in a small bowl. Refrigerate until ready to use.
2. For the burgers: In a large skillet over medium heat, cook bacon until crispy. Remove from pan and drain on paper towel-lined plate. Leave grease in pan.
3. While the bacon cooks prepare the burgers: In a large bowl mix together the two meats and season with salt and pepper to taste. Form into 4 patties.
4. When the bacon is done cooking, place burgers in the same pan and cook in the bacon grease until browned on each side and cooked through to desired doneness. Top with a slice of cheese and remove from pan.
5. While the burgers cook, prepare the fritters: In a medium bowl, whisk together the egg and milk. Add pancake mix and stir until mixed. Fold in corn until just incorporated.
6. In a second large skillet, heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop batter by 1/4 cup-fuls and cook until golden, about 1-2 minutes per side. Drain on paper towel-lined plate.
7. While the fritters cook, crack 4 eggs into the pan in which the burgers were cooked and cook a few minutes until the whites are set.
8. To assemble: Spread aioli on the bottom half of each English muffin. Top with bacon, burger, corn fritter, egg, and the top half of the English muffin. Serve immediately.

Source: The Spiffy Cookie original.

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