Bourbon Caramelized Onion Dip

Of course I can’t make a normal dip. A regular dip. Sure, there are other ways to amp up your flavor. But bourbon is delicious. Caramelized onions are delicious. And bourbon caramelized onions are ridiculous.

dip1I think the onions get sweet enough on their own, but you can add in a teaspoon or two of brown sugar if you’d like. I also like to add in that extra tablespoon kick of bourbon at the very end, because “raw” bourbon is going to hit your tongue differently than cooked bourbon.

dip2This is my “oops, I was supposed to take pictures!” photo shoot…

Caramelized Onion Dip

Adapted from A Spicy Perspective

1 tablespoon olive oil

1 tablespoon butter

2 large onions, chopped, at least sliced thin

1 teaspoon salt

cayenne pepper to taste

1/4 cup bourbon

8 oz. cream cheese, softened

1 cup sour cream

1 tablespoon worcestershire sauce

1 tablespoon bourbon

Melt the olive oil and butter together over medium-high heat. Add the onions and stir. Reduce heat to medium or medium-low. After 10 minutes add the salt. Keep cooking and stirring for 30 more minutes until the onions are a deep brown color. Add the 1/4 cup bourbon and cook for 10 more minutes. Set aside to cool.

Combine the cooled onions, softened cream cheese, sour cream, worcestershire sauce, and remaining tablespoon of bourbon in a food processor. Dip, dip, dip.


Bourbon Pecan Caramel Corn

The other day as the toddler and I were heading out for the morning, we got stuck in the mud room. I couldn’t get the door open that goes into the house, and I couldn’t get the door open that goes outside, either. That’s just how awesome I am.

popcornSo I put my superhero cape on (not really though, cause it would have gotten in the way), climbed out the window, and went around to the front. A door I can easily open. And all was well.

popcorn2So my point is, if I had been stuck in the mudroom all day, Bourbon Pecan Caramel Corn would have been really nice to have….

Bourbon Pecan Caramel Corn

adapted from Simply Recipes

6 tablespoons of oil

2/3 cup unpopped corn kernels

2 cups brown sugar

1 cup butter (2 sticks)

1/2 cup maple syrup

1 tablespoon molasses

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup bourbon

1 cup pecans

Heat oil in a large pot over medium high heat. Throw in just a couple kernels of corn and wait for them to pop. Take the pot off the heat and add in the rest of the kernels. Count to 30, then place back on the heat again. Shake pan occasionally while kernels are popping. Once the popping has slowed down, take off the heat and set aside to cool. Chop pecans and combine with popcorn in a large roasting pan.

Preheat oven to 225 degrees. Stirring occasionally, bring brown sugar, butter, maple syrup, molasses, and salt to a boil in a medium sized pot. Continue to cook and stir until a candy thermometer reads 250 degrees. Remove from the heat and stir in baking soda. Finally, stir in the bourbon.

Pour the caramel mixture over the popcorn in the roasting pan and use a wooden spoon to stir and evenly coat. Place in the oven for 20 minutes, then remove and stir again. Return the popcorn to the oven and cook for an additional 20 minutes. Immediately spread popcorn on parchment paper and let cool completely.

Bourbon Pumpkin Cake

We bought a house! More importantly-we bought a beautiful kitchen! I no longer need to use the floor as vital counter space! I have an oven that lets you know when its preheated and a light turns on when you open it.  I have a dishwasher. I repeat. I have a dishwasher! Naturally, an occasion such as this merits a party. And naturally, a party needs a cake. A cake worthy of the celebration.

I kept the structure of the original recipe, but used apple sauce in place of some of the oil and toyed with the spices a little–and upped the amount of bourbon in the cream cheese glaze. (Of course.) Every type of cake I have made with whiskey turns out incredibly moist-this one even more so because of the applesauce. You could totally cut down on the amount of glaze (as you can see, it made a decent amount), but I see cake as merely a vehicle for frosting so I would never do such a thing.

It was definitely worthy of the celebration.

Bourbon Pumpkin Cake

Adapted from A communal table

3 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 1/2 teaspoons cinnamon

1 1/2teaspoon ginger

3/4 teaspoon allspice

1 1/2 cups sugar

1 1/4 cups brown sugar

1/2 cup canola oil

1/2 cup applesauce

1 15 oz. can pumpkin puree

5 eggs

1/3 cup bourbon

Preheat your oven to 350 degrees and grease a cake pan. In a medium bowl combine all the dry ingredients and whisk until thoroughly incorporated and there are no remaining clumps. In a large bowl (I used a Kitchen Aid with the paddle attachment) combine the sugars, oil, applesauce, pumpkin. Once the wet ingredients are combined add the eggs one at a time. After, pour in bourbon. Slowly add the dry ingredients to the wet. Pour the batter in your cake pan and bake for 1 hour or until a tester comes out clean. Let cool completely.

Bourbon Cream Cheese Glaze

6 oz. cream cheese, softened

1/4 cup plus 2 tablespoons bourbon

2 1/2 cups powdered sugar

In a medium bowl beat the cream cheese together with the bourbon. Slowly add the powdered sugar. You can start out with less bourbon if you’d like a mellower taste and add more once you have incorporated the sugar. Pour the glaze over the cooled cake.

Sweet Spirit: Bourboned Raisin Bread Pudding

I have a confession to make.

I only had bread pudding for the first time ever a couple weeks ago. I know, I know! It wasn’t given to me as a child, and the idea never made sense to me. But let me tell you-now I get it. How could you not take something as amazing and versatile as bread and turn it into something even more amazing? Sugary amazing? Spiritly amazing…? And by spirit, I mean bourbon. Our neighbor had a hurricane party and gave me the BEST introduction to bread pudding there could be.

Originally my intentions were to make an Irish whiskey bread pudding. But there was a brand new bottle of Beam begging to be used! I did some more digging on the interwebs and came up with my own rendition using other things I had on hand.

My suggestion? Take the best bread pudding recipe that you know of and add these amazing bourbon-soaked raisins to it. How happy are these raisins in their bourbon bath?!

Take your favorite bread pudding sauce and add bourbon to it. How could you go wrong? The leftover sauce also might be good on some homemade vanilla ice cream and grilled nectarines…

Bourboned-Raisin Bread Pudding

adapted from RecipeGirl, and Simply Recipes

1/4 cup bourbon

3/4 cup raisins

12 oz. can evaporated milk

2 cups milk (I used whole)

2 eggs

1 Tablespoon vanilla

1 1/2 cup sugar

1/4 teaspoon all spice

1/2 teaspoon cinnamon

1 baguette, cut into chunks

4 Tablespoons butter

1 cup sugar

1 egg

1/2 cup bourbon

Combine bourbons and raisin. Let them sit and get immensely happy while you get everything else ready.

In a large bowl, whisk together evaporated milk, milk, eggs, vanilla, sugar and spices. Gently mix in the bread and let it sit.

Preheat oven to 350 and place a few tablespoons of butter in a 9×13 pan. Place pan in the oven and let the butter melt.

Once butter is melted, pour the bread mixture into the pan. Sprinkle some additional sugar and spices on top. Bake for 30-40 minutes.

In a saucepan, melt butter. Whisk in sugar and egg. Keep stirring until the sugar melts and the sauce becomes smooth and creamy. Add bourbon–careful, it can bubble!

Spoon sauce over bread pudding and enjoy the bourbon punch those raisins pack!