4-INGREDIENT BOURBON CARAMEL SAUCE
A dreamy 4-ingredient bourbon caramel sauce that makes the perfect addition to sundaes, crisps, cookies, cakes and more.
Provided by Minimalist Baker
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.
- Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
Nutrition Facts : ServingSize 1 serving, Calories 51 kcal, Carbohydrate 10 g, Fat 1 g, SaturatedFat 0.5 g, Sugar 10 g
CHOCOLATE BOURBON CAKE
This recipe is for a 12-cup Bundt cake pan. (Alternatively, you can also use two 9-inch round cake pans for a layer cake with two layers and fill it with this maple mascarpone frosting or a buttercream filling of your choice. The layers take less time to bake than the bundt cake does, start checking them at about 30 minutes.)
Provided by Adapted from Epicurious.
Categories Dessert
Time 1h10m
Number Of Ingredients 21
Steps:
- Head on over to Epicurious for instructions. (Use the teaspoon of instant espresso powder and the 1 ½ cups of water instead of coffee).
- Add cream, butter, espresso powder, vanilla and salt into a saucepan, bring to a boil and stir until you have a uniform consistency.
- Take off the heat and add the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
- Pour over the cake and let set.
- Serve with whipped cream and/or raspberry jam.
Nutrition Facts : Calories 536 kcal, Carbohydrate 64.4 g, Protein 6.2 g, Fat 28 g, SaturatedFat 17.2 g, Cholesterol 85 mg, Sodium 253 mg, Fiber 4.5 g, Sugar 43 g, ServingSize 1 serving
BOURBON WHIPPED CREAM
Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
BOURBON WHIPPED CREAM
This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie!
Provided by Susan Hissam
Categories Desserts Frostings and Icings
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 1.6 g
BOURBON WHIPPED CREAM
Provided by Rose Levy Beranbaum
Categories Condiment/Spread Bourbon Milk/Cream Mixer Dairy Dessert Fall Chill
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)
- Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.
- Store
- Refrigerated, 2 to 3 days.
CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
CHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM
Categories Bourbon Food Processor Mixer Chocolate Dairy Nut Dessert Bake Christmas Thanksgiving Cranberry Pecan Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
- Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
- Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
- Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
- Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
- Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
- Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
- Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.
CHOCOLATE WHISKEY BUNDT CAKE
Categories Cake Coffee Chocolate Egg Dessert Bake Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
- Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
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