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”…
Click for the Apple Bourbon BBQ Sauce recipe.
Oh. Em. Gee. Really, that’s all I can say.
I adapted this recipe from SmittenKitchen’s homemade PopTart recipe.
I used a round biscuit cutter because I couldn’t get the dough to roll out into a rectangle. I’m a little challenged when it comes to dough rolling. I also added the (Empire variety) apple slices and reduced the amount of filling.
I didn’t get my edges sealed quite enough on some of the pies, so the filling leaked out a little. I also didn’t make the holes big enough, so my pies got a little more puffy then I wanted.
I’m not sure how long I actually baked these for, because I forgot to write it down. I think it was closer to the 15 minute mark.
Other than those few small things… these are so yummy! They’re also going to be the last apple recipe for the year, I’m all apple-ed out. 😉
Click here to make THIS recipe!
I made these muffins on Sunday after a (slight) disaster trying to make Bourbon Apple Cinnamon Rolls… read that post here.
They’re simple, and slightly adapted from AllRecipes, which happens to be one of my favorite places to go when I want to make something but don’t know what.
I made 6 large muffins & 12 regular muffins. You could easily do all one size.
This recipe went off with out a hitch. no problems at all.
I only put a middle layer of strudel in the large ones, but I had a bunch leftover, so the next time I make these I’ll be putting it in the middle of ALL of them. I’ll also probably add more apple slices.
There wasn’t exactly enough. I used Empire apples, but that’s just because I had them on hand. Substitute your favorite variety if you’d like.
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.