BOURBON AND WATER RECIPES

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CHOCOLATE BOURBON PECAN MONKEY BREAD RECIPE: HOW TO …



Chocolate Bourbon Pecan Monkey Bread Recipe: How to … image

Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 20 minutes

Prep Time 01 hours 30 minutes

Cook Time 50 minutes

Yield 18 servings.

Number Of Ingredients 18

3/4 cup butter, divided
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons bourbon or whiskey
4-1/2 to 5 cups all-purpose flour
1-1/4 cups sugar, divided
3/4 teaspoon salt
2 semisweet baking chocolate bars (4 ounces each) plus 1 ounce, broken into 1/4-ounce pieces (36 pieces total)
BOURBON CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup bourbon or whiskey
1 cup chopped pecans
BOURBON CHOCOLATE GLAZE:
1 semisweet baking chocolate bar (4 ounces), chopped
1/4 cup bourbon or whiskey

Steps:

  • Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.

Nutrition Facts : Calories 445 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 52g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

BOOZY BOURBON CHOCOLATE CUPCAKES RECIPE - BETTYCROCK…



Boozy Bourbon Chocolate Cupcakes Recipe - BettyCrock… image

Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate “holiday helpers.”

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 40 minutes

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar
1/4 cup coffee liqueur

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.
  • For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.
  • To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Nutrition Facts : Calories 340 , CarbohydrateContent 38 g, CholesterolContent 55 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 10 g, ServingSize 1 Cupcake, SodiumContent 230 mg, SugarContent 27 g, TransFatContent 0 g

More about "bourbon and water recipes"

CHOCOLATE BOURBON PECAN MONKEY BREAD RECIPE: HOW TO MAKE IT
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Reviews 4.6
Total Time 02 hours 20 minutes
Category Desserts
Calories 445 calories per serving
  • Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.
See details


BOOZY BOURBON CHOCOLATE CUPCAKES RECIPE - BETTYCROCKER.COM
Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate “holiday helpers.”
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 340 per serving
  • To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
See details


CHOCOLATE BOURBON PECAN MONKEY BREAD RECIPE: HOW TO …
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Reviews 4.6
Total Time 02 hours 20 minutes
Category Desserts
Calories 445 calories per serving
  • Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.
See details


BOOZY BOURBON CHOCOLATE CUPCAKES RECIPE - BETTYCROCK…
Taste for yourself what the buzz is all about! A bit of bourbon, a hit of coffee liqueur and some vanilla vodka-spiked frosting make these sophisticated chocolate cupcakes the ultimate “holiday helpers.”
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 340 per serving
  • To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.
See details


BOURBON STREET NEW YORK STRIP STEAK RECIPE | ALLRECIPES
i didn't use as much bourbon. rubbed on brown sugar. dropped a bunch in the bourbon and rubbed both sides. sat for an hour and a half. on the grill, once it was a nice even hot grill, seared 1 side for about 3 minutes, flipped and did the same. flipped back to side 1, and added more Bourbon …
From allrecipes.com
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CHEF JOHN'S BOURBON GLAZED CARROTS - ALLRECIPES
Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some …
From allrecipes.com
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BOURBON VS. WHISKEY: WHAT'S THE DIFFERENCE? | TASTE OF HOME
Aug 14, 2019 · Bourbon must be made in the US (and 95% of it is made in Kentucky!) It must be made from a fermented mash of at least 51% corn, though most are closer to 70% corn; Bourbon must be distilled at no more than 160 proof, and be stored at no more than 125 proof; Bourbon …
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BOURBON | BULLEIT BOURBON WHISKEY
Bulleit Bourbon is inspired by the whiskey pioneered by an old family recipe over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water.
From bulleit.com
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BOURBON STREET NEW YORK STRIP STEAK RECIPE | ALLRECIPES
i didn't use as much bourbon. rubbed on brown sugar. dropped a bunch in the bourbon and rubbed both sides. sat for an hour and a half. on the grill, once it was a nice even hot grill, seared 1 side for about 3 minutes, flipped and did the same. flipped back to side 1, and added more Bourbon …
From allrecipes.com
See details


CHEF JOHN'S BOURBON GLAZED CARROTS - ALLRECIPES
Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some butter,the seasoning, fresh parsley and garlic. I …
From allrecipes.com
See details


BOURBON VS. WHISKEY: WHAT'S THE DIFFERENCE? | TASTE OF HOME
Aug 14, 2019 · Bourbon must be made in the US (and 95% of it is made in Kentucky!) It must be made from a fermented mash of at least 51% corn, though most are closer to 70% corn; Bourbon must be distilled at no more than 160 proof, and be stored at no more than 125 proof; Bourbon …
From tasteofhome.com
See details


BOURBON | BULLEIT BOURBON WHISKEY
Bulleit Bourbon is inspired by the whiskey pioneered by an old family recipe over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water.
From bulleit.com
See details


BOURBON STREET NEW YORK STRIP STEAK RECIPE | ALLRECIPES
i didn't use as much bourbon. rubbed on brown sugar. dropped a bunch in the bourbon and rubbed both sides. sat for an hour and a half. on the grill, once it was a nice even hot grill, seared 1 side for about 3 minutes, flipped and did the same. flipped back to side 1, and added more Bourbon …
From allrecipes.com
See details


CHEF JOHN'S BOURBON GLAZED CARROTS - ALLRECIPES
Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some …
From allrecipes.com
See details


BOURBON VS. WHISKEY: WHAT'S THE DIFFERENCE? | TASTE OF HOME
Aug 14, 2019 · Bourbon must be made in the US (and 95% of it is made in Kentucky!) It must be made from a fermented mash of at least 51% corn, though most are closer to 70% corn; Bourbon must be distilled at no more than 160 proof, and be stored at no more than 125 proof; Bourbon …
From tasteofhome.com
See details


BOURBON | BULLEIT BOURBON WHISKEY
Bulleit Bourbon is inspired by the whiskey pioneered by an old family recipe over 150 years ago. Only ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water.
From bulleit.com
See details


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