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Bourbon Whipped Cream
Dessert American

Bourbon Whipped Cream

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 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.

By Susan Hissam

Cherry Bourbon Balls
Dessert

Cherry Bourbon Balls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
  2. 2 In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
  3. 3 Store in an airtight tin for at least a week before serving.

By Cindy Laudico

Missy's Oatmeal-Bourbon Cookies
Dessert

Missy's Oatmeal-Bourbon Cookies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream margarine and brown sugar together in a bowl using an electric mixer. Add 1/2 of the cake mix, water, and egg; blend thoroughly. Stir in remaining cake mix, oats, pecans, and bourbon.
  3. 3 Drop batter by teaspoonfuls onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven on the top racks until edges are set and golden, about 10 minutes.

By eyegug

Kentucky Bourbon Balls
Dessert American

Kentucky Bourbon Balls

4.8

Prep
20 min
Cook
10 min
Total
990 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight.
  3. 3 Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
  4. 4 Line a baking tray with waxed paper; set aside.
  5. 5 Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  6. 6 Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.

By KY Piano Teacher

Pecan Bars I
Dessert

Pecan Bars I

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
  2. 2 To make crust: In medium mixing bowl, combine flour and salt. Add in shortening until mixture resembles coarse crumbs. Press dough into baking pan and bake for 15 minutes.
  3. 3 To make the filling: In large mixing bowl, beat sugar, eggs and bourbon. Slowly add in flour and salt, mixing well. Fold in coconut and pecans.
  4. 4 Spread filling over hot crust. Bake 12 to 15 minutes, or until lightly browned. Let cool on wire racks before cutting into bars.

By Percy Henry

The Best Salted Brown Butter Rice Krispie Treats
Dessert American

The Best Salted Brown Butter Rice Krispie Treats

4.9

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
  2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
  3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Mini Peach Cobbler
Dessert

Mini Peach Cobbler

4.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine peaches, sugar, vanilla extract, bourbon, cornstarch, and cinnamon together in a bowl. Fruit filling will be fairly soupy. Divide filling into 8 oven-safe ramekins and place on a baking sheet.
  3. 3 Bake in the preheated oven, uncovered, for 35 to 40 minutes, carefully stirring every 15 minutes.
  4. 4 Meanwhile, mix flour, baking powder, and salt together in a bowl and set aside. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in dry ingredients until just combined. Crumble topping evenly over hot filling.
  5. 5 Return to the oven and bake until topping has spread and is nicely browned and fruit is bubbly, about 15 minutes.

By thedailygourmet

Chef John's Pecan Pie
Dessert

Chef John's Pecan Pie

4.8

Prep
15 min
Cook
85 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  3. 3 Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  4. 4 Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  5. 5 Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  6. 6 Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  7. 7 Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  8. 8 Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

By John Mitzewich

Bourbon Chocolate Pecan Pie
Dessert

Bourbon Chocolate Pecan Pie

Prep
20 min
Cook
50 min
Total
130 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
  2. 2 Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
  3. 3 Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
  4. 4 Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
  5. 5 Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
  6. 6 Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.

By LOlson

Amaretto Bundt® Cake with Bourbon Soak
Dessert

Amaretto Bundt® Cake with Bourbon Soak

3.0

Prep
20 min
Cook
90 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
  2. 2 Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
  3. 3 Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
  4. 4 Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
  6. 6 Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

By Sandra Garth

Mini Pecan Pie Cheesecakes
Dessert

Mini Pecan Pie Cheesecakes

4.7

Prep
35 min
Cook
40 min
Total
195 min

Instructions

  1. 1 Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
  2. 2 Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
  3. 3 Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
  4. 4 Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
  5. 5 Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
  7. 7 Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
  8. 8 Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.

By Julie Hubert

Chocolate Bread Pudding with Bourbon Pecan Sauce
Dessert

Chocolate Bread Pudding with Bourbon Pecan Sauce

4.7

Prep
Cook
Total

Instructions

  1. 1 To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
  2. 2 To make pudding: preheat oven to 350 degrees F (175 degrees C).
  3. 3 Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
  4. 4 Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
  5. 5 Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

By Jack D

Pumpkin Caramel Bourbon Poke Cake
Dessert

Pumpkin Caramel Bourbon Poke Cake

4.8

Prep
20 min
Cook
36 min
Total
56 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
  2. 2 Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
  3. 3 Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
  5. 5 Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
  6. 6 Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

By Stasty Cook

Funfetti Rice Krispies Treats
Dessert American

Funfetti Rice Krispies Treats

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Line a 9x13-inch cake pan with parchment paper.
  2. 2 Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
  3. 3 Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

By voraciousgirl

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle
Dessert

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle

Prep
45 min
Cook
60 min
Total
735 min

Instructions

  1. 1 Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
  2. 2 Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
  3. 3 Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
  5. 5 Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
  6. 6 Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

By Sandra Garth

Almondy Warmth Cookies
Dessert

Almondy Warmth Cookies

4.4

Prep
10 min
Cook
14 min
Total
24 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. 2 Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
  3. 3 Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
  4. 4 Bake until just crisp around the edges, 12 to 14 minutes.

By Cassie

Bourbon Pecan Pie
Dessert American

Bourbon Pecan Pie

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Gather all your ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix white sugar, brown sugar, and butter together in a bowl.
  3. 3 Stir in corn syrup, eggs, and bourbon, then fold in pecans.
  4. 4 Pour mixture into the pie crust.
  5. 5 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until the center is set but slightly jiggly, 25 to 30 minutes more.
  6. 6 Remove from the oven and cool completely on a wire rack before slicing. Pie will set as it cools.

By BlueEyedBaker

Sweet Potato Cake with Maple-Bourbon Pecans
Dessert

Sweet Potato Cake with Maple-Bourbon Pecans

5.0

Prep
25 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
  2. 2 Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
  3. 3 Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
  4. 4 Whisk flour, cinnamon, baking soda, and salt together in a bowl.
  5. 5 Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
  6. 6 Combine buttermilk and sour cream in a separate bowl.
  7. 7 Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
  8. 8 Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
  9. 9 Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
  10. 10 Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
  11. 11 Allow cake to cool on a wire rack, 20 to 25 minutes.
  12. 12 Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

By Bibi

Best Ever Bread Pudding
Dessert

Best Ever Bread Pudding

5.0

Prep
30 min
Cook
70 min
Total
140 min

Instructions

  1. 1 Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
  2. 2 Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
  3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
  4. 4 After soaking, spoon bread mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven for 55 minutes.
  6. 6 Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
  7. 7 Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
  8. 8 Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
  9. 9 While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
  10. 10 Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
  11. 11 Cut the pudding into squares and serve with warm bourbon sauce.

By Darcy Lenz

Kentucky Derby Pie
Dessert American

Kentucky Derby Pie

3.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
  2. 2 Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
  3. 3 Bake in the preheated oven until set, 45 to 50 minutes.

By Noel_W

Kentucky Bourbon Cake
Dessert American

Kentucky Bourbon Cake

4.7

Prep
45 min
Cook
240 min
Total
24780 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper.
  2. 2 Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve bourbon.
  3. 3 In a separate bowl, mix flour, nutmeg, and baking powder. Set aside.
  4. 4 In a small bowl, cream butter with white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  5. 5 In a large bowl, combine two sugar mixtures and blend well.
  6. 6 Alternately, add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  7. 7 Add soaked fruit and fold in. Add nuts and fold in.
  8. 8 In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed; pour into the prepared 10-inch tube pan.
  9. 9 Bake cake in the bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 4 to 5 hours. Ovens vary, so it may take longer than 5 hours.
  10. 10 Remove from the oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with a bourbon-soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool, dry place.

By Holly

Chocolate Bourbon Pecan Pie
Dessert American

Chocolate Bourbon Pecan Pie

4.8

Prep
10 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees F).
  2. 2 Heat sugar, corn syrup, and butter in a small saucepan over medium heat, stirring constantly, until butter melts and sugar dissolves. Remove from the heat and cool slightly, about 5 minutes.
  3. 3 Whisk eggs, bourbon, vanilla, and salt together in a large bowl until well combined. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans.
  4. 4 Pour mixture into prepared deep-dish pie crust.
  5. 5 Bake in the preheated oven until set and golden, 50 to 55 minutes. Serve warm or chilled.

By ANITAL

Kentucky Bourbon Brownies
Dessert American

Kentucky Bourbon Brownies

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool completely, 10 to 15 minutes.
  3. 3 Sift flour, baking powder, and salt together into a bowl; set aside.
  4. 4 Beat eggs in the bowl of a stand mixer fitted with the paddle attachment or in a separate large bowl with an electric mixer until light yellow. Beat in bourbon and vanilla extract; gradually beat in sugar until well blended. Beat in butter-chocolate mixture. Stir in flour mixture until combined, scraping down the sides of the bowl as needed; fold in pecans. Spread batter into the prepared pan.
  5. 5 Bake in the preheated oven until edges have started to pull away from the sides of the pan, 30 to 35 minutes. Cool completely on a wire rack.

By nache

Dawn's Easy Red Velvet Sandwich Cookies
Dessert American

Dawn's Easy Red Velvet Sandwich Cookies

4.6

Prep
25 min
Cook
8 min
Total
33 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
  3. 3 Bake cookies in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. 4 To make the icing: Combine cream cheese, butter, evaporated milk, vanilla, and coconut in a large bowl. Add confectioners' sugar, 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
  5. 5 Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

By DAWNV4

Bourbon Brownies
Dessert American

Bourbon Brownies

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch baking pan.
  2. 2 Stir sugar, melted butter, cocoa powder, oil, and vanilla extract together until smooth. Mix in eggs, then add bourbon.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Add to the cocoa mixture. Smooth batter into the prepared pan.
  4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool completely before slicing.

By Lady Madonna

Derby Day Chocolate Chip Cookies
Dessert American

Derby Day Chocolate Chip Cookies

4.7

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, baking soda, and salt in a medium bowl with a fork; set aside.
  3. 3 Beat butter, brown sugar, and white sugar together in a large bowl until smooth; beat in eggs, one at a time, beating well after each addition. Beat in bourbon. Stir in flour mixture just until blended. Fold in pecans and chocolate chips until evenly distributed. Drop dough by large spoonfuls onto ungreased baking sheets.
  4. 4 Bake in the preheated oven until edges are lightly browned, about 10 minutes. Cool cookies on the baking sheets for 1 minute, then transfer to wire racks to cool completely.

By Amy

Candied Christmas Cookies
Dessert American

Candied Christmas Cookies

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease cookie sheets.
  2. 2 In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Laria Tabul

Easter Lamb Pound Cake
Dessert American

Easter Lamb Pound Cake

4.5

Prep
25 min
Cook
90 min
Total
175 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
  2. 2 Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next.
  3. 3 Gradually beat in flour, alternating with bourbon, vanilla extract, and almond extract; beat until fully incorporated.
  4. 4 Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up; the tip of the peak formed by the egg whites should curl over slightly.
  5. 5 Gently fold ⅓ egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then gently mix in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ½ hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely, about 50 minutes more.
  7. 7 Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.

By Joanie

Heide's Kentucky Derby Dessert
Dessert American

Heide's Kentucky Derby Dessert

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spread pecans evenly on a baking sheet.
  2. 2 Bake pecans in the preheated oven until toasted, stirring halfway through, about 10 to 15 minutes total; let cool completely.
  3. 3 Increase the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Whisk brown sugar, corn syrup, flour, butter, white sugar, eggs, bourbon, and vanilla together in a large bowl until smooth. Fold in pecans and chocolate until well combined. Pour mixture into prepared pie crust.
  5. 5 Bake in the preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.

By Heide F