BOURBON LIME RECIPES

Name: Fudgy Bourbon Balls
Total time: 8 h 15 min
Yield: 4 dozen balls
Ingredients: 2 1/2 cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers); 1 1/4 cups/125 grams pecans, whole, halved or pieces; 1/2 cup/120 milliliters good bourbon; 1 cup/120 grams confectioners’ sugar, plus more for rolling; 3 tablespoons unsweetened cocoa powder; 1 tablespoon honey

FUDGY BOURBON BALLS RECIPE - NYT COOKING

Fudgy Bourbon Balls Recipe - NYT Cooking image

This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They’ll keep for up to two weeks stored at room temperature.

Provided by Melissa Clark

Total Time 8 hours 15 minutes

Yield 4 dozen balls

Number Of Ingredients 6

Ingredients

2 1/2 cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
1 1/4 cups/125 grams pecans, whole, halved or pieces
1/2 cup/120 milliliters good bourbon
1 cup/120 grams confectioners’ sugar, plus more for rolling
3 tablespoons unsweetened cocoa powder
1 tablespoon honey

Steps:

In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
In a separate bowl, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners’ sugar just before serving.

BREAD PUDDING WITH BOURBON SAUCE RECIPE: HOW TO MAKE IT

Bread Pudding with Bourbon Sauce Recipe: How to Make It image

There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does most of the work! —Hope Johnson, Youngwood, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1-1/4 cups 2% milk
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4-1/2 cups day-old cubed brioche or egg bread
1-1/4 cups raisins
BOURBON SAUCE:
1/4 cup butter, cubed
1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons bourbon

Steps:

In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

Nutrition Facts : Calories 477 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 354mg sodium, CarbohydrateContent 84g carbohydrate (59g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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