Tag Archives: alcohol

Apple Bourbon BBQ Sauce- N2MCC3

Alright… I made this Bourbon Apple BBQ sauce for week 3 of 2014’s New 2 Me Cooking Challenge. I went to bed thinking about bourbon/apples/pork one night last week and I couldn’t get it out of my head. So of course I had to try it this week.
 
I adapted the recipe from THIS website.
 
I had 2 problems when I made this. The first is… my onion chopping is horrible. I left them in pretty big chunks, but it’s all personal preference. Chop ‘em real small if you have the patience. The second issue I had was the reducing… it takes FOREVER. At least that’s what it felt like. I eventually got too hungry to wait for the sauce to reduce any longer, so I whisked in a tablespoon of cornstarch. I think I waited about 30 minutes before I added the cornstarch.
 
I used this sauce with some pork chops I cooked in a skillet. I cooked them almost all the way done, and then I added the (hot) BBQ sauce and some sliced Granny Smith apples to the skillet. The next time I make this I’ll be using sweeter apples instead of the GS. I’d also like to find a way to get boozier flavor. Overall the BBQ recipe was a win. Hubs ate all of his, so I assume he liked the combination. He did say the sauce was “really really good”…
 
Happy Making!
-Hey Waitress!!
 
Click for the Apple Bourbon BBQ Sauce recipe.
 
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Bourbon Apple Cinnamon Rolls

Have you ever REEEEEEAAAAALLY wanted to make something, and then proceed to mess it up 2x before you finally get it right? Because that happened to me when I was making these aaahmazing rolls. I’m not kidding.
 
The first time I tried these was Sunday. I forgot to add the melted butter to the dough, and didn’t realize it ‘til 30 minutes into the rising period. Awful. I threw it out, and made Apple Cinnamon Muffins instead.
 
The second mess up was today. I followed the original dough recipe that said “add all wet ingredients together”. Eggs are wet, right? Do you know what happens when you add eggs to warm (maybe too warm) butter/milk/water? They scramble. I gag. Awful. Tossed that and changed the recipe a smidge. Also, when I say “warm” I mean between 120-130 degrees, and you’ll want to make sure the butter isn’t any warmer than that also. Any warmer, and your yeast will die!
 
The third time is a charm apparently, because these rolls are freaking awesome! At least I think so.
 
I used 3 Empire apples. They’re smallish, sweet, and crisp. Use your favorite variety. My cheese grater has a side for slicing things so I used that to get nice thin pieces. Then I soaked the apples Sunday night (until I was ready to use them), in Wild Turkey American Honey. I may or may not have cut up and soaked an extra apple for eating. Don’t judge.
 
These rolls are very cinnamony, with a nice touch of apples & bourbon. The next time I make them I’ll probably use more apples, and skip the cinnamon in the glaze. Hubs devoured the one I gave him to test and asked for another!
 
The dough & filling recipe was adapted from this Apple Cinnamon Pull-Apart Bread.
 
If you don’t want to deal with the yeast and rising times, try using these cinnamon rolls instead… that recipe makes fewer rolls, so you won’t need as much filling, apples, or glaze.
 
CLICK HERE to see my Bourbon Apple Cinnamon Rolls.
 
All’s well that ends well.
Happy Baking!
-Hey Waitress!!
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Grand Marnier Madeline Cookies & Amaretto Fudge

Hey! Guess what!? It’s Sunday and I’m actually posting my Sunday Bakery! Wow.
Ok, So I’m super duper wicked excited about how yummy both these recipes came out today! There really isn’t much to share, but I’m going to break it down anyways. 😉
 
 
I based the Madeline Cookie recipe off of the one in The Boozy Baker Cookbook (Lucy Baker), with only a few small changes. I added the orange zest, and changed the liquor. I also changed from a glaze to a frosting. In my copy of the Boozy Baker there’s a misprint and the amount of powdered sugar isn’t specified. Ooops. I just kind of “winged it”. I also added a teaspoon of melted butter, but you could probably switch that out for an extra teaspoon of vanilla. This frosting is VERY boozy, and a bit thicker than the glaze pictured in the book.
I’d also like to note that this is the first time I ever greased & floured a pan! Hah! I’m pretty proud of myself. However, I think I over-floured. A few of my shell sides didn’t get as defined as I hoped. I’m almost positive that’s because there was too much flour in the grooves.
One last thing with the Madelines is… they kind of stuck to my wire racks a little bit, so put the “non pretty” side on the wire rack, and move them once or twice while they’re cooling…
 click here for my version of  the Grand Marnier Madeline Cookies recipe
 
NOW, on to the fuuuuudge! I used the recipe for THIS Amaretto Fudge from Crazy For Crust. I just defined what chocolate chips I used, and added a frosting.
I started melting my chocolate on the low (2 on my stovetop); some of the chocolate was starting to stick to the bottom of my sauce pan, so I lowered the heat to simmer. Then my chocolate started to firm up! Drat. I just added  the Amaretto & vanilla, turned the heat on back up to 1 on the dial (still low of course), and it finally finished melting! After I poured and spread it in the pan I sprinkled the almonds on top and started making the frosting. I should have gently pressed the almonds into the fudge, because most of them didn’t stick to it when I started spreading the frosting. Ooops.
Speaking of frosting… I also “winged it” when I made this one. I basically dumped ALL the ingredients together then attempted to whisk it. I should have beat it in the stand mixer. I wrote the recipe like I should have made it. It’s a very thick and very sweet frosting, just how I like it…
 Click here for my version of the Amaretto Fudge recipe
 
Happy Sunday Baking!
-Hey Waitress!!
 
 
 
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Red Hot Cookies w/ Goldshlager Frosting

Seriously, I LOVE these cookies. I love cinnamon. I also have an… umm… affection of Goldshlager that dates back to my college/ partying days.
 
When I saw these on Mom’s Test Kitchen last year… this happened: “SQUEEE! Cinnamon! Valentine’s Day! Sprinkles! Pretty!”
Followed by this: “Cinnamon! GoldShlager! NomNom FROOOSTING!”
 
I changed the recipe a VERY small amount, and added the frosting. I used Hot Tamales because I couldn’t find “Red Hots”, but I’m pretty sure they’re the same thing. I also tried to find those little cinnamon heart-shaped candies, but I haven’t seen those since I was a little kid.
 
At the risk of sounding weird (and un-baker-y) today was the first time in my life I ever used corn starch. And I learned that you can use it to make “homemade” cake flour. Yup, I totes got excited about that.
 
When I made the frosting I didn’t want to cream it, so I melted it most of the way in the microwave. When I say “most of the way” what I mean is microwave for about 10 seconds until it is liquidy, but not yellow and clear. If you melt it all the way the frosting will be thinner (more like an icing). If you don’t melt it enough it will be too thick to whisk. I dipped the tops of the cookies directly into the frosting/ icing when I made it… mostly because I was too lazy to find a knife to spread it.
 
But the number one reason I love these cookies is the texture. They’re the perfect bite sized cakey cookie! The dough is delish, I’m already thinking about other cookies I can make with it… pretty much anything with candy in it. Or maybe cereal box cookies…
 
Happy Sunday Bakery!
-Hey Waitress!!
 
click here for MY RECIPE!
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