A Refreshing Bourbon Sour, Starring the Season’s Last Plums

We’ve partnered with Basil Hayden’s®—makers of smooth, spicy-sweet Kentucky Straight Bourbon Whiskey that’s perfect for mixing into cocktails or sipping neat—to celebrate moments of togetherness, even though they might look a bit different this year. A…

We've partnered with Basil Hayden's®—makers of smooth, spicy-sweet Kentucky Straight Bourbon Whiskey that's perfect for mixing into cocktails or sipping neat—to celebrate moments of togetherness, even though they might look a bit different this year. All season long, we'll be sharing delicious ideas for enjoying bourbon with your closest loved ones at small, intimate gatherings, from low-key backyard hangouts to special holiday dinners with family.

Here, we're sharing our Resident Bartender Elliott Clark's recipe for an end-of-summer cocktail to sip outside with friends: a refreshing bourbon sour made with fresh plums.

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Autumn Cheese Board with Bourbon Crackling Caramel.

Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Oh how I live for a fall cheese board!

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And this one is better than the rest because of… bourbon crackling caramel. WOW.

Yes, say it with me!

pouring bourbon crackling caramel on cheese

Oh man guys. When we shot this cheeseboard… it was just SO good.

So incredibly good.

Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard. 

It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.

And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious. 

The combo between the salty and the sweet? Couldn’t handle it. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it. 

The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!

To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.

OH MY GOSH.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated. 

But it does just that. 

For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.

These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board. 

With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.

Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now I hope I’ve convinced you that this should be dinner tonight.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Fall Cheese Board with Bourbon Crackling Caramel

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Autumn Cheese Board with Bourbon Crackling Caramel

This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 1 wheel brie cheese
  • 1 wheel goat cheese
  • 1 block ski queen gjetost cheese, (this is a caramel cheese)
  • salami slices
  • baguettes and crackers
  • apple wedges
  • grapes
  • figs

smoky honey roasted pepitas

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

bourbon crackling caramel

  • ½ cup brown sugar
  • 2 tablespoons bourbon
  • 2 tablespoons water

Instructions

  • Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
  • Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
  • Serve!

smoky honey roasted pepitas

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
  • Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

bourbon crackling caramel

  • Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
  • Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!

Notes

inspired by bon appetit

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Just add a chilled glass of pinot noir.

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Kentucky Derby Chocolate Bourbon Walnut Pie

Kentucky Derby Chocolate Bourbon Walnut Pie
This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as “derby pie” is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a g…

Kentucky Derby Chocolate Bourbon Walnut Pie

This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as "derby pie" is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a good splash of bourbon, this will become a fast favorite.

READ: Kentucky Derby Chocolate Bourbon Walnut Pie

Drunken Peach Jam

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam. Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I […]

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam.

Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I mean, what’s better than a spoonful of sunshine in the dead of winter? How about a boozy spoonful of sunshine (indeed!)

Glass jars of orange peach jam on a pink background, with a small glass of bourbon and peaches cut in half.

Peach season is far too short, if you ask me.

May is really too early, even if you see peaches starting to pop up at the markets they are usually not the best, having been picked prematurely.

June is when the peaches really start to shine, and by July, when the heat of summer has infused the fruit with liquid sunshine and sugar, well, that’s your cue to eat all the peaches your stomach can handle.

But for the rest… the extra peaches sitting on the countertop, starting to soften and wrinkle… why not turn those peaches into homemade jam so you can enjoy them all year round?

Open glass jar of drunken peach jam with a gold spoon and hang tag label, showing the perfect texture of the jam.

I really haven’t felt like making much jam lately. Let’s just say I’m all jammed out. Which, if you count just how many jars of jam I’ve made over the past few years, sort of makes sense.

But… when faced with a giant box of seconds peaches, ripe and juicy and just begging to be used, I simply couldn’t resist getting out my canning pot, gathering a mishmash of random leftover jars, and diving right in to a big bubbling batch of this beautiful boozy jam.

Seconds are a great option if you’re willing to accept a few bumps and bruises. But for jam, since you’re peeling and processing the fruit anyway, it’s really not a problem (just cut out any bruised areas and make sure the fruit hasn’t gone rotten, otherwise it doesn’t matter what the peach looks like as long as it’s ripe and juicy!)

(more…)

Bourbon Peach Cooler

Depending on your point of view, I’m either the best or the worst person when it comes to shopping for fruit at the outdoor market in the summer. I tend to buy way, way too many fruits; since they ripen at different rates, I want to have my pick of the crop when I feel like eating a peach or nectarine. On the other hand,…

Depending on your point of view, I’m either the best or the worst person when it comes to shopping for fruit at the outdoor market in the summer. I tend to buy way, way too many fruits; since they ripen at different rates, I want to have my pick of the crop when I feel like eating a peach or nectarine. On the other hand, I find myself with way too much fruit on my hands at any given time and in between coddling the fruits through their different stages of ripeness, to refrigerating any overload that I can’t use right away, it seems like my entire summer is all about managing fruit. (When, to be honest, I could use some beach time.)

This week I bought way too many peaches. For some reason, they didn’t just ripen all at once, but they all went from unripe to almost overripe, within a day. I’ve been thinking about a bourbon and peach-based cocktail for a while and had been eyeing my bottle of Bonal, figuring the earthiness of the French apéritif would pair nicely with all-American whiskey in a fruity, refreshing summer drink, and knew I got it right when I took my first sip of this Peach Bourbon Cooler, which really hit the spot.

Continue Reading Bourbon Peach Cooler...

Cherry Donuts with Bourbon Glaze.

Making mornings better with alllll these cherry donuts. I’ve wanted to make these for years and finally! Here they are! Today is unofficially but officially national donut day! I think it was started by Dunkin a few years ago? Either way, I’m into it!  For today’s donuts, I made what is probably my favorite donut […]

The post Cherry Donuts with Bourbon Glaze. appeared first on How Sweet Eats.

Making mornings better with alllll these cherry donuts.

cherry donuts with bourbon glaze

I’ve wanted to make these for years and finally! Here they are!

chopped maraschino cherries

Today is unofficially but officially national donut day! I think it was started by Dunkin a few years ago? Either way, I’m into it! 

For today’s donuts, I made what is probably my favorite donut of all time. If you follow our adventures in northern michigan, then you know that every summer we wait and wait for cherry donuts. They are the best ever. My favorite – nothing compares. Except maybe apple cider in the fall, but you know.

Cherry in the summer for sure! Yes.

So I made ‘em!

cherry donut batter

I even went as far as actually frying them, which I rarely do these days because KIDS, and they are worth it. So so so worth it. 

Of course, that comes with its own set of issues – you have to pretty much each the donuts right after frying. I always think of the donut experiment in The Five Year Engagement when it comes to fried donuts. And the people who would eat the day old doughnuts before the new ones were delivered.

Sort of like that, these need to be eaten soon after making to enjoy the fresh, cakey bite. 

raw cherry donut dough

Though I must say that I have been known (in fact, all of my family has) to eat the cherry donuts on vacation for a day… or even two… after we buy them.

YES I’m admitting it.

They are cakey and wonderful and can actually hang for a day or two!

Oh and here’s the other thing – for that classic cherry flavor, you have to use maraschino cherries. If regular maraschino ingredient lists freak you out, try these merry maraschino cherries. We LOVE these and have been using them for years. Perfect for cocktails but also desserts. 

Another ingredient that helps with flavor is cherry extract. It’s not totally necessary, but it does make these extra cherry-like and delish. 

cherry donuts with bourbon glaze

We aren’t sure yet if we will get to go on that family vacation this year due to the pandemic, but if we do, I might go in and ask for the secret cherry donut recipe to compare!?

Oh and I almost called these manhattan donuts. You know, the cherry and the bourbon! There is just a touch of bourbon in the glaze, and if you don’t drink or don’t want to use it, you can use all cherry juice! 

If you need a few more donut ideas to make for national donut day, we have salted dark chocolate fudge donuts! Strawberry sprinkle donuts! Or chocolate pistachio donuts?! I could go on and on.

Donuts for everyone! 

cherry donuts with bourbon glaze

Cherry Donuts with Bourbon Glaze

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Cherry Donuts with Bourbon Glaze

These are my favorite cherry donuts! Cherry cake donuts covered in a cherry bourbon glaze make for the perfect weekend treat!
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 to 16 donuts
Author How Sweet Eats

Ingredients

  • 1 cup maraschino cherries, stems removed and chopped (I like to get 2 (14oz) jars, to have cherries for serving them
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maraschino cherry juice
  • 1 large egg
  • 1 teaspoon vanilla extract, or cherry extract! - or both!
  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • vegetable or canola oil or frying

cherry bourbon glaze

  • 2 ½ cups powdered sugar
  • 2 to 3 tablespoons maraschino cherry juice
  • 1 tablespoon bourbon

Instructions

  • Whisk together the milk, butter, cherry juice, egg and vanilla extract until combined.
  • Stir together the flour, sugar, baking powder and salt, then sift it into the bowl of your electric mixer fitted with a paddle attachment. Add in the milk mixture and pour it into the dry ingredients with the mixer on medium speed. Mix until combined, about 3 to 4 minutes.
  • Add the chopped cherries into the dough and mix until combined. The dough will be sticky but you want it to start to pull away from the sides of the bowl.
  • Place the dough on a floured surface. Roll it out until it’s about ¼ to ½ inch in thickeness. Use a round biscuit cutter (about 2 ½ inches in diameter) to cut out rounds. Use something smaller, like the wide end of the frosting tip, to cut out the center. Place the dough on a parchment paper lined baking sheet and repeat with remaining dough.
  • Heat the oil in a pot fitted with a candy thermometer over medium heat until it reaches 375 degrees F. Add 2 to 3 donuts at a time and cook until golden about 2 minutes per side. Remove the donuts with a slotted spoon and place them on a paper towel to drain excess grease. Repeat with remaining donuts.
  • Dip each donut in the glaze and let them sit for 5 minutes. Eat!

cherry bourbon glaze

  • Whisk together the ingredients until a smooth glaze forms. If it’s too thick, add more cherry juice 1 teaspoon at a time. If it’s too thin, add more powdered sugar ¼ cup at a time, whisking after each addition. Dip each donut in the glaze and place it on a wire rack or parchment paper to set.

Notes

lightly adapted from cooking channel

cherry donuts with bourbon glaze

Plus, they’re pink!

The post Cherry Donuts with Bourbon Glaze. appeared first on How Sweet Eats.

New Orleans Bread Pudding with Bourbon Sauce

Old-fashioned New Orleans bread pudding layered with bourbon-soaked raisins then drizzled with bourbon sauce. A southern classic perfect for any holiday!

The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.

This bread pudding is absolutely phenomenal; toasted French bread cubes are soaked in a custard mixture spiced with cinnamon and nutmeg and spiked with bourbon. The mixture is layered with bourbon-soaked raisins, baked, then drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.

Two plates of bread pudding.

I fell in love with bread pudding years ago when my husband and I went to a cozy little Italian restaurant to ring in the New Year the very first year we were dating. We were served dessert right at midnight (which now, over 10 years later, astonishes me because I can’t even fathom being up and OUT at that hour, let alone eating a meal, HA! Oh, the seasons of life…); he ordered a chocolate bread pudding, and I… can’t remember what I ordered.

He gave me a taste of his and he could tell I was totally enamored with it, so he offered to trade me desserts. I have been infatuated with all things bread pudding ever since. This is the first one that I made myself and it remains my all-time favorite version!

Bread cubes, custard, and raisins for bread pudding.

Stale Bread + Custard + Lots of Flavors!

If you’ve ever wondered how bread pudding is made, the formula is quite simple >> take stale (or intentionally dried) leftover bread and combine it with a custard mixture that usually includes milk or cream, eggs, and sugar. Elevate it to another level by adding more flavor in the way of vanilla, cinnamon, nutmeg, and liquor like bourbon, whiskey or rum, then bake it all together and wait for the magic to happen.

Bread pudding has the consistency of the middle of a huge stack of French toast – that custard-soaked, soft middle that is drenched with custard-y flavor in each and every bite. Plus, bread pudding gives you all of those wonderful crunchy edges, which is a phenomenal texture contrast to the center, and probably my favorite part ;-)

Side by side photos of bread pudding in the pan before and after baking.

Dry Bread is Key!

Don’t be tempted to use fresh bread or skip the toasting step in this recipe. If you do so, the bread will fall apart, disintegrate, and/or turn to mush in the custard mixture; using stale or dried bread allows it to soak up the custard mixture and retain its shape, which gives the dessert both a sturdy body and an ultra-creamy texture.

Note that if you assemble the bread pudding ahead of time (see success tips, below), the longer that it sits before baking, the softer and more custard-like the interior will be.

An overhead shot of a plate of bread pudding.

Bread Pudding Success Tips

A few quick tips on substitutions, alternatives, and make-ahead instructions:

  • While a French baguette is preferred for this recipe, you can use another type of bread if you’d like, but do not use pre-sliced bread – you want to be able to get nice big chunks.
  • If you do not care for raisins, they can be omitted or substituted with another dried fruit, like cranberries or cherries. You can also add chopped nuts or chocolate chips!
  • The bourbon can be substituted with another liquor if you’d like to switch up the flavor. Some ideas would be whiskey, rum, Kahlua, amaretto, etc.
  • The bourbon can also be omitted entirely if necessary. You can plump the raisins in water and replace the remaining bourbon in the recipe with milk or cream.
  • Make-Ahead Instructions: You can prepare the bread pudding through step #5 (before baking), cover and refrigerator for up to 1 day before baking. The bourbon sauce can also be prepared up to 2 days in advance and kept in the refrigerator, then reheated before serving. Alternatively, you can bake the bread pudding, cool, cover, and refrigerator for up to 2 days, then reheat in the oven, covered at 350 degrees before serving.
  • Freezing Instructions: The bread pudding can be baked, cooled completely, refrigerated for at least 2 hours, then frozen. To freeze, cover the pan tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered, until warmed through, about 15 minutes.

A plate of bread pudding half-eaten.

More Pudding Recipes!

New Orleans Bourbon Bread Pudding with Bourbon Sauce

This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.

For the Bread Pudding:

  • 1 18 to 20-inch French baguette, torn into 1-inch pieces ((10 cups))
  • 1 cup raisins
  • ¾ cup bourbon (divided)
  • 8 egg yolks
  • 1½ cups light brown sugar
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1½ teaspoons ground cinnamon (divided)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter (cubed and chilled)

For the Bourbon Sauce:

  • ¼ cup bourbon (divided)
  • 1½ teaspoons cornstarch
  • ¾ cup heavy cream
  • 2 tablespoons sugar
  • Pinch salt
  • 2 teaspoons unsalted butter (cut into small pieces)
  1. Preheat oven to 450 degrees F. Butter a 9×13-inch baking dish; set aside.
  2. Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
  3. Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
  4. In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
  5. Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
  6. Meanwhile, mix the granulated sugar and remaining ½ teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is just set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes.
  7. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve alone or with Bourbon Sauce (I strongly recommend the bourbon sauce).
  8. Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.

  9. Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in the cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
  10. Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.

  • While a French baguette is preferred for this recipe, you can use another type of bread if you’d like.
  • If you do not care for raisins, they can be omitted or substituted with another dried fruit, like cranberries or cherries.
  • The bourbon can be substituted with another liquor if you’d like to switch up the flavor. Some ideas would be whiskey, rum, Kahlua, amaretto, etc. 
  • The bourbon can also be omitted entirely if necessary. You can plump the raisins in water and replace the remaining bourbon in the recipe with milk or cream.
  • Make-Ahead Instructions: You can prepare the bread pudding through step #5 (before baking), cover and refrigerator for up to 1 day before baking. The bourbon sauce can also be prepared up to 2 days in advance and kept in the refrigerator, then reheated before serving. Alternatively, you can bake the bread pudding, cool, cover and refrigerator for up to 2 days, then reheat in the oven, covered at 350 degrees before serving.
  • Freezing Instructions: The bread pudding can be baked, cooled completely, refrigerated for at least 2 hours, then frozen. To freeze, cover the pan tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered, until warmed through, about 15 minutes.

(Recipe adapted from Ezra Pound Cake)

Update Notes: Originally published in 2012, this recipe has been updated with more in-depth descriptions, new photos, and clearer instructions.

[photos by Ari of Well Seasoned]

The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.

Hot Buttered Bourbon.

Oh but why have I waited so long to make hot buttered bourbon?!  Okay, in truth, I’ve had this on my list for the last three years. YES THREE. Time got away from me each season, or I had a new baby, or something “better” came through my mind and I never stuck to my […]

The post Hot Buttered Bourbon. appeared first on How Sweet Eats.

Oh but why have I waited so long to make hot buttered bourbon?! 

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

Okay, in truth, I’ve had this on my list for the last three years. YES THREE. Time got away from me each season, or I had a new baby, or something “better” came through my mind and I never stuck to my plan of making hot buttered bourbon.

Well, I regret it. Big time!

hot buttered bourbon batter

This is theeeee winter drink. Your cozy, sit-by-the-fire new years eve drink. It’s better than a glass of champagne if I do say so myself. And I LOVE champagne. 

hot buttered bourbon batter

What blows my mind about hot buttered bourbon is that you actually make a sweet, spiced butter ahead of time. Or right before, but what I’m saying is that it lasts a long time, so you CAN make it ahead of time if necessary. Isn’t that wonderful?

You can prep the butter, stick it in the fridge and bring it out when you’re in dire need of a bourbon drink. 

hot buttered bourbon batter

Let me tell you about this butter!

Here’s the thing: it is basically frosting. YEP.

When you think about it, it’s brown sugar, butter, cinnamon, nutmeg, spices – it’s basically spiced brown sugar buttercream. Sure, the ratios would differ if you’d use it to frost a cake, but oh my word. This is incredible.

Since it’s “basically frosting” you do realize that you could technically take a taste of the butter with a spoon, right? No idea how I know that… 

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

Anyhoo – we’re going to whisk this butter into our booze. It’s a thing. Usually a thing done with rum, but I don’t really care about rum. It’s not that I dislike it, I just… am quite MEH about it. Bourbon tastes so much better to me!

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

So, top off a mug of bourbon with some hot boiling water, then whisk the butter into the bourbon. It’s insane. Seriously wonderful and comforting and tastes like absolute heaven. It melts in your mouth, which I realize sounds weird since it IS butter, but it’s so smooth and spiced. I adore it. 

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

Things only get better when we top it with some fresh whipped cream. I leave it unsweetened and it cuts the bourbon and sweet sugary mix so well. It’s lovely. I also like to whip it just until peaks are about to form. So they haven’t formed yet – which means this is ridiculously soft whipped cream. Again, it kind of melts into the bourbon too. 

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

HELLO! What a fantastic way to end the year.

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

Hot Buttered Bourbon

Hot Buttered Bourbon

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you’d like!

buttered bourbon batter

  • ½ cup unsalted butter, (softened)
  • ½ cup packed brown sugar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice

to make 1 drink:

  • 1 to 2 shots bourbon ((I love Bulleit))
  • 4 to 5 ounces boiling water
  • 1 to 2 tablespoons buttered bourbon mix
  • whipped cream for serving
  1. In a bowl of your electric mixer, place the butter, sugar, maple syrup, spices and salt. Beat on medium speed until combined and smooth. At this point, you can place the butter in a sealed container and store it in the fridge!
  2. To make the drink, bring a pot of water to a boil. Fill your mug with 1 to 2 shots of bourbon. Add 1 to 2 tablespoons of the butter mixture into the bourbon. Fill the mug with boiling water and whisk constantly until the butter melts and dissolves. Top with whipped cream and serve.

Hot buttered bourbon is a warming, spiced cozy drink that is perfect for chilly nights! Save batter in the fridge so you can have it whenever you'd like!

Decided this is my grown up hot cocoa. 

The post Hot Buttered Bourbon. appeared first on How Sweet Eats.

Classic Manhattan Cocktail

Do you love a good Manhattan cocktail? I do. Manhattans are one of my go-to cocktails when we’re out and about. I’ve been working on my repertoire…

The post Classic Manhattan Cocktail appeared first on Cookie and Kate.

Classic Manhattan cocktail recipe

Do you love a good Manhattan cocktail? I do. Manhattans are one of my go-to cocktails when we’re out and about. I’ve been working on my repertoire of classic cocktail recipes, and decided it’s time to learn how to make a great Manhattan at home.

Manhattans were served as early as the 1870s in New York, so I’m almost one hundred and fifty years late to the party. I found guidance on how to make the best Manhattan in this Punch article, which examines how leading bartenders craft their Manhattans.

Manhattan cocktail ingredients

Here’s the good news: Manhattans seem fancy, but they are truly one of the easiest cocktails to make. You’ll only need three ingredients (plus a cherry garnish). The trick is selecting quality ingredients that play well together.

Once you have those, you’ll be sipping a great Manhattan cocktail in no time. Manhattans should always be stirred, not shaken, so you don’t even need to bust out the cocktail shaker for these. Cheers!

Continue to the recipe...

The post Classic Manhattan Cocktail appeared first on Cookie and Kate.

Whiskey Caramel Sauce

Rich and creamy, sweet and boozy – this whiskey-infused caramel sauce makes a perfect homemade holiday gift! The boozy secret ingredient in this luscious homemade caramel sauce will garner praise and awe from all those who taste it. My mom regularly makes double batches of my whiskey caramel sauce to accompany my chocolate whiskey bundt […]

Rich and creamy, sweet and boozy – this whiskey-infused caramel sauce makes a perfect homemade holiday gift!

The boozy secret ingredient in this luscious homemade caramel sauce will garner praise and awe from all those who taste it.

Three jars of homemade whiskey caramel sauce, one jar mostly empty with a few drips, and printed black and white labels.

My mom regularly makes double batches of my whiskey caramel sauce to accompany my chocolate whiskey bundt cake recipe, claiming that the sauce itself (not the cake, mind you) always gets tons of raves and compliments whenever she makes it and she likes to have extra on hand to send home with her dinner guests.

Which got me thinking that maybe this recipe, simple as it may be, deserved its own post.

A spoon drizzling homemade whiskey caramel sauce into a jar full of caramel

Whether you drizzle it on a moist chocolate bundt cake or over homemade vanilla bean ice cream, slather it on yeasted Belgian waffles or boozy French toast, swirl it into fudgy pecan brownies or spoon it on top of a slice of New York-style cheesecake… this spiked caramel sauce is not only incredibly versatile, it’s a revelation.

Bonus that it makes a great homemade holiday gift too (and be sure to scroll to the bottom to download my free printable gift labels!)

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