Bourbon Vanilla Cherries Jubilee #SundaySupper

Bourbon Vanilla Cherries Jubilee

When I made this Mom asked if I was going to flame it.  I told her of course not.  I don’t even have a way to flame it if I wanted.  And fire freaks me out.  How did she not know me better than this?

She never knows with me, she said.

Wait, what?

Bourbon Vanilla Cherries Jubilee

We spend the vast majority of our time together; I would like to think we know each other pretty well by now.  While I might be more culinarily adventurous than her, I haven’t lost my mind yet.

Yes, I push us to do things like cook leg of lamb and a giant prime brisket from Costco (because prime and Costco), and I want to try uni more than just about anything on earth (bonus, uni is definitely on the Whole30!).  But I try to keep the effort in most recipes to a minimum and it is never my goal in life to harm the house, myself, or anyone else.

Bourbon Vanilla Cherries Jubilee

Am I going to light something on fire, she wondered, unsure.  Um … no.

Really, though, do we ever know someone completely?  She really wasn’t sure if I would want to go all Food Network on the stainless steel skillet with a match or something.  While we’re all constantly changing and evolving, I’d like to think I am pretty even keeled and level headed.

Bourbon Vanilla Cherries Jubilee

Maybe I’m wrong.  Maybe all the concert going and watching Santa Clarita Diet has Mom seeing a side of me that she didn’t expect and so she doesn’t know what’s coming next.  But really, that’s both the good and bad of life.  we never know what’s coming next, so sometimes it’s nice to let loose and get a little wild and crazy, break out of whatever rut or routine we might be in.

But, no, I’m still not going to flame my Bourbon Vanilla Cherries Jubilee, and I don’t recommend you do either.

Bourbon Vanilla Cherries Jubilee

Flame or no flame, it is delicious.  With a syrupy, sweet sauce, that unmistakable hit of bourbon, and tons of juicy cherries, this is good straight from the pan, though it’s real soul mate is vanilla ice cream.  I imagine pancakes, waffles, pound cake, and more would make fine accompaniments.  I also added some peanut brittle to my sundae for a sweet and salty crunch.

Get a little wild and crazy and discover what you like best!

Bourbon Vanilla Cherries Jubilee

Bourbon Vanilla Cherries Jubilee

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

½ vanilla bean, split and scraped, pod reserved
2 cups Bing cherries, pitted, fresh or frozen and thawed
2 tablespoons coconut oil
1/3 cup brown sugar
2 tablespoons bourbon

Instructions

  1. Heat a large skillet over medium heat. Once hot, add the coconut oil, followed by the brown sugar. Cook until a sauce forms, add more oil or sugar as necessary to achieve a sauce like consistency. Add the vanilla bean seeds and pod and the cherries and cook, stirring frequently, for about 10 minutes until the cherries are soft and the sauce is reducing.
  2. Remove the pan from the heat. Add the bourbon and stir to combine. Place the pan back over the heat and cook for an additional 5 minutes, until the sauce has thickened. Remove the vanilla bean pod. Serve immediately over ice cream. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot on the stove until warmed through.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

APPETIZERS

MAIN DISHES

SIDES

DESSERTS

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spiked Caramel Apple Pie Cider

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorSplash #CollectiveBias Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.

Spiked Caramel Apple Pie Cider

In Michigan, Labor Day certainly marks the unofficial beginning of fall, but really it is the beginning of cider mill season which continues through the holidays.

I don’t know about where you live, but here cider is a big deal, practically a way of life.  You go to the mill, buy a jug of cider, a couple cider doughnuts, and ask for a few plastic cups before heading outside to the wooden picnic tables to eat, drink, and get attacked by stinging insects.  It’s tradition.

Spiked Caramel Apple Pie Cider

Spiked Caramel Apple Pie Cider

Really, though I prefer to drink my cider in the comfort of my home, and while it’s great on its own, there is nothing like doctoring it up a bit.  Enter Spiked Caramel Apple Pie Cider.  It showcases the cider while enhancing it, making it comforting and irresistible.

Shopping at Walmart

The secret ingredient is Torani Bourbon Caramel Syrup.  It’s available at Walmart along with Torani Toasted Marshmallow Syrup and many other flavors.  All the ones I’ve had are crazy good since they are made with real, simple ingredients like pure cane sugar and natural flavors.  They have that classic coffeehouse flavor, and Torani really knows what they are doing since they are third generation family owned since 1925.  I love old companies like Torani.

Spiked Caramel Apple Pie Cider

Caramel, bourbon, and apples are a match made in heaven.  By warming the cider with apples, warm spices, and the syrup, it’s like the flavors are all heightened.  It is so comforting cradling a mug of the cinnamon-y cider in my hands as it is cold and blustery outside.  I even liked snacking on the apples.

Spiked Caramel Apple Pie Cider

This cider is perfect for a party.  You can put it in a slow cooker or keep it on low heat.  Then as you are serving add a dollop of whipped cream and another drizzle of the syrup for the kids, and for the adults, a splash of bourbon is perfection.

This holiday season, gather your friends and family and make your favorite holiday beverage more flavorful with Torani.

Spiked Caramel Apple Pie Cider

Spiked Caramel Apple Pie Cider

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

½ gallon apple cider
3 large apples, cored and cut into wedges
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1/3 cup Torani Bourbon Caramel Syrup, plus more for serving
Bourbon, for serving
Whipped cream, homemade or store bought, for serving

Instructions

  1. Pour the cider into a large saucepan. Add the apples, cinnamon, ginger, cloves, and 1/3 cup syrup. Place over medium heat, bring to a boil, and reduce to a simmer. Simmer for about 20 minutes, stirring occasionally.
  2. Serve immediately with a splash of bourbon, a dollop of whipped cream, and a drizzle of the syrup. Cider may be kept warm on low heat on the stove for about 30 minutes.
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Peach Fritters #SundaySupper

 

Peach Fritters with Bourbon Maple Glaze

Fear is a controlling factor in my life and has been since I can remember.  Fear of getting sick.  Fear of saying the wrong thing.  Fear of my parents dying.  Fear.  Lots and lots of fear.

Fear isn’t always a bad thing.  It’s a defense mechanism to protect us, to keep us safe, to remind us that we shouldn’t run into traffic or eat food that smells funny.  It’s part of our lives, and an important one at that.

But in some of us, it goes too far.  We all have good and bad traits, good and bad habits, and for me, fear and giving into it are the bad.

Peach Fritters with Maple Bourbon Glaze

But over the years I’ve gotten better at overcoming it.  Don’t get me wrong, some days are better than others.  Some days I proceed with what for me is practically reckless abandon, but on others, I want to live in a bubble for real.

And fears run the gamut from not wanting to go to concerts (which I’ve overcome pretty damn well, just ask Mom who’s been to three with me this year) to not wanting to travel to not wanting to make doughnuts.

Well, that’s the wrong word.  I’ve wanted to make doughnuts for a long, long time.  Real, fried doughnuts, hot out of the oil and dipped into glaze.  But with making those kinds of doughnuts, the fear of searing hot oil is real.  And it’s enough to decide over and over again to make something else.

Peach Fritters with Bourbon Maple Glaze

But with this week’s Sunday Supper theme of Oktoberfest, I knew I wanted to make fritters.  And okay these should really be apple fritters to fit better with the theme, which I had planned to make, but then I had so many lovely peaches that I just had to go with them.  I’ll be stuck with apples all winter.  Peaches are my ride or die until the bitter end.

In order to alleviate some of the fear, I shallow fried these fritters.  Just a couple inches of oil in the bottom of a huge pot prevented me from ever fearing the oil would boil over and was plenty to fry these babies.  This also made discarding the oil easier.

Peach Fritters with Bourbon Maple Glaze

Since I chose not to use a thermometer (hey, if my Granny could fry chicken over and over without one, I could fry some fritters), the first batch wasn’t great, but that’s okay.  I had plenty of fritters to eat and learned two important lessons: smaller is better and you have to figure out how to control the oil on your stove.

With a bit of practice, Mom and I were making bakery worthy fritters in no time.  They are crazy good (I may or may not have eaten three for breakfast) especially hot out of the oil and dunked into a bourbon maple glaze.

They are crispy on the outside and soft and slightly chewy on the inside with pockets of peachy goodness and sweetness from the glaze.  This fear has officially been conquered and I can’t wait to make more doughnuts!

Peach Fritters with Bourbon Maple Glaze

Peach Fritters #SundaySupper

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Yield: About 20 fritters

Ingredients

Dough
½ cup warm water
4 ½ teaspoons (2 packets) active dry yeast
1 tablespoon granulated sugar
1/3 cup vegetable shortening
¾ milk (I used almond coconut blend, use what you love)
¼ cup granulated sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon
4 cups all-purpose flour, plus more as necessary
2 large eggs
Vegetable oil for frying
Peaches
2 tablespoons coconut oil
5 medium peaches, peeled, pitted, and diced
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
Glaze
2 cups confectioners’ sugar
1 tablespoon bourbon
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
Water as necessary

Instructions

  1. Make the dough. In a small bowl, combine the water, yeast, and 1 tablespoon sugar. Allow to proof until foamy.
  2. In a large bowl, microwave the shortening and milk until the shortening is melted. Add the salt, sugar, and cinnamon, and stir until well combined. Stir in the eggs and 1 cup of flour. Then stir in the remaining 3 cups of flour.
  3. Turn the dough out onto a floured surface and knead for about five minutes until the dough is no longer sticky. I added about ½ cup additional flour during this process. Oil the bowl you mixed the dough in and return the dough to it. Cover the bowl tightly with plastic and place in a warm spot to double in size. This will take about 2 hours.
  4. While the dough rises, make the peaches. Heat a large skillet over medium high heat. Once hot add the coconut oil and allow to melt. Add the peaches, sugar, and cinnamon and cook, stirring constantly until softened, about 5 minutes. Transfer to a bowl to cool.
  5. Once the dough has risen and the peaches are cool, place the dough on a well-floured surface and roll out to a rectangle ¼ inch thick. Spread ¾ of the peaches onto half of the dough. Fold the other half of dough over and press the edges together to seal the dough. Spread the remaining peaches on half of the dough, fold it over, and seal the edges.
  6. Roll the dough until it is 1 inch thick. Cut the dough into squares. Take each square of dough and form it into a ball, trying to keep the peaches inside. Flatten the ball slightly and place on a parchment lined baking sheet. Repeat until all the dough has been formed.
  7. Cover the tray tightly with plastic wrap and refrigerate overnight. In the morning, remove the tray from the oven about 1 hour before cooking.
  8. When ready to cook the fritters, heat about 2 inches of vegetable oil in a large (very large) pot. I used a stainless steel stockpot.
  9. While the oil heats, make the glaze. In a medium bowl, whisk together sugar, bourbon, syrup, and vanilla until combined. Add water as necessary until a spreadable glaze is formed.
  10. Once the oil is hot, begin to fry the fritters. I started with two at a time until I became comfortable with controlling the temperature of the oil. Fry about 1 minute on the first side, turn, and fry and additional minute. Then check the fritter for doneness and continue cooking and flipping as necessary.
  11. Drain cooked fritters on a paper plate lined with paper towels. While still hot, dip them in the glaze, covering them entirely, shake off the excess, and place on a serving platter to set.
  12. Fritters are best served warm, but may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The Seaside Baker

Additional rising time is necessary.

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to this week’s host Cricket’s Confections!

APPETIZERS (VORSPEISEN)

BREAKFAST (FRÜHSTÜCK)

CONDIMENTS (WÜRZE)

DESSERT (NACHTISCH)

MAIN DISH (HAUPTGERICHT)

SIDE DISH (BEIGABE)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bourbon Cranberry Compote #SundaySupper

Bourbon Cranberry Compote Gluten free and easy to make - perfect for sweet and savory dishes!

The best holiday foods need to meet a few requirements. They should have seasonal, festive foods in them. They should either be served warm or have warming spices in them. Having a bright pop of color is always a bonus. Oh, and some booze doesn’t hurt either. Plus, favorite family recipes or those with flavors that bring you right back to childhood are always winners.

That’s a lot of requirements for one little recipe to meet. I’m putting tons of pressure on my food this holiday season, but I think it can take it. Me? I’m not so sure. That’s why I like recipes with a little alcohol in them 🙂

We all have our favorite holiday recipes. And if you’re anything like me, you’re always adding new ones to the list as well. Because while traditions are great, they are flexible and always evolving. So are our tastes when it comes to food. There are so many foods I loved as a kid, but just don’t like now. I’m looking at you Ritz Bits.

Bourbon Cranberry Compote

So this Bourbon Cranberry Compote is the best of both worlds. It reminds me of that weird canned cranberry sauce I used to sometimes eat as a kid, but takes it to a whole new, fresh, adult level. Seasonal, ruby red cranberries are the star of this recipe with some cinnamon for warmth, though this can also be served warm or cold. And it has bourbon. Bourbon makes everything better.

In addition to the sweet tart cranberries, I added an apple for a bit of crunch and plump raisins for a little more sweetness. Whether you serve this compote alongside your meaty main dish, dolloped on top of cake, or drizzled on ice cream, it is sure to become one of your new favorite holiday recipes.

Bourbon Cranberry Compote

Bourbon Cranberry Compote #SundaySupper

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

1 large apple, cored and diced

1 12 ounce bag of cranberries, washed and picked

½ cup raisins

1 teaspoon cinnamon

½ cup water

1/3 cup packed light brown sugar

1/3 cup pure maple syrup

¼ cup bourbon

Instructions

In a medium saucepan, combine apple, cranberries, raisins, cinnamon, water, light brown sugar, and maple syrup. Place over medium high heat and cook, stirring frequently, until the cranberries have burst and the apples have softened slightly, 10-15 minutes.

Remove from the heat and stir in the bourbon. Place back on the heat and cook an additional 1 or 2 minutes. Serve warm, room temperature, or cold. Compote may be store in an airtight container in the refrigerator for up to 1 week.

http://piesandplots.net/bourbon-cranberry-compote-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Libations

Savory and Sweet Libational Dishes

Libational Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

I do a lot of online shopping. Maybe a little too much. It’s just so easy to order the things I want and need and have them arrive at my house in a surprisingly rapid fashion.

Paying for shipping just isn’t okay with me, though. More and more places offer free shipping, as well as free returns. Woo hoo! Some places still haven’t caught up with the rest of the world and make me pay for shipping. And then there are those sites where I have to spend a certain amount to get free shipping.

End of Summer Peach and Plum Pie

Maybe it’s $35, maybe its $55. Whatever it happens to be, I’ve somehow convinced myself that it’s better to think of more things to buy, than pay for shipping. More stuff is clearly better than wasting $10 or $12 on shipping, right? Have you ever found yourself doing this?

I never had an issue with Amazon, but they recently upped their free shipping threshold, so now I have to spend like half an hour searching for more things to buy. Not a problem on Amazon, where pretty much anything is available, but somehow when I need to think of something to buy, my mind goes blank. And I just sit and stare at the search box, trying to think of movies I want to add to my collection.

End of Summer Peach and Plum Pie

Obviously, I’m playing into exactly what these companies want me to do. I’m spending more money so that I get the free shipping. I get it. And I’m kind of okay with it. When else can I rationalize spending more money for stuff I don’t need so easily???

But what I do need is this pie. The End of Summer Peach and Plum Pie. I’m still buying peaches and plums like a crazy woman. They’re just too good to give up. The peaches are still juicy and taste like summer. The plums are a little crunchy and are transitioning me into fall with their purple skin. Together the flavors and textures of the peaches and plums play perfectly. So do the colors. I peeled the peaches and left the skin on the plums. Feel free to peel both or neither – it’s up to you!

End of Summer Peach and Plum Pie

Of course, they pair really well with a little butter, sugar, bourbon, and the flakiest crust with a crunchy, golden brown, sugar encrusted top. You’ll never want to say good-bye to summer after one taste of this pie either!

End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water

Filling

5 cups peaches, peeled, pitted, and sliced in ¼ inch thick slices

2 cups plums, pitted and sliced into ¼ inch thick slices

½ cup packed brown sugar, light or dark

2 tablespoons bourbon

1 teaspoon ground cinnamon

¼ cup cornstarch

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for topping

2 tablespoons milk or cream, for topping

Instructions

Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the peaches, plums, brown sugar, bourbon, cinnamon, and cornstarch. Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional chilling time is necessary

http://piesandplots.net/end-of-summer-peach-and-plum-pie/

Bourbon Peach Coffee Cake

Bourbon Peach Coffee Cake

I told you a few weeks ago about my sketchy history with computer (my new one is up and running and I’m loving it), but I’ve realized it’s not just computers I kill, it’s electronics. Seriously, if there’s an electronic in your life that you value, stay far, far away from me.

Recently the washer quit working. It even sparked when plugged-in to reset it. That’s a little too exciting for my taste! Then about a week later, the dishwasher went. It totally and completely quit working. It was super fun hand washing all the dishes for the better part of a week. Not! I do have to admit, shiny new appliances are pretty awesome. I never thought I’d say this, but I looooooove our new dishwasher.

Bourbon Peach Coffee Cake

Oh, and now the latch on the microwave is broken. Mom (or as I like to call her MomGuyver :)) is determined to fix it herself. As opposed to the dishwasher and washer, which get used and abused on a daily basis, the microwave sits idle most of the time, so it has no excuses to break. Of course, suddenly, I want to use the microwave all the time.

I can’t forget about my cell phone and me. We barely survived the last two year contract with it constantly telling me it was out of storage space, even though I had deleted almost EVERYTHING on it. The day the contract expired, I went and got a brand new phone, which I discovered two weeks later had a faulty microphone, so I couldn’t be heard when making calls (clearly I make a lot of calls). I have another new, fully functioning cell phone, thanks to the nice guy at the phone store, and I’m frankly just hoping I’m not part magnet, out to destroy the world’s electronics.

Bourbon Peach Coffee Cake

I’m also in need of some of this Bourbon Peach Coffee Cake. I actually used a mix of yellow and white peaches and nectarines, so feel free to use whatever you have on hand. This coffee cake is super moist with the best crumb topping and a boozy, bourbon glaze. The glaze packs a bit of a punch and isn’t cooked, so feel free to use lemon or orange juice, or even water if you’re concerned about the alcohol. I hope summer, peach season, this cake, and my new electronics last forever.

Bourbon Peach Coffee Cake

Bourbon Peach Coffee Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 9 pieces

Ingredients

Cake

1 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon kosher salt

2 teaspoons baking powder

1 stick unsalted butter, room temperature

½ cup light brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

2 tablespoons bourbon

½ cup sour cream

4 small peaches or nectarines, pitted, peeled, and sliced thinly

!Topping

¾ stick unsalted butter, melted and slightly cooled

1 cup all-purpose flour

⅓ cup granulated sugar

½ cup light brown sugar

1 teaspoon ground cinnamon

½ teaspoon kosher salt

Glaze

1 cup confectioners’ sugar

1-2 tablespoons bourbon

Instructions

Preheat oven to 350 degrees F. Butter an 8 by 8 inch pan. Line with parchment and butter the parchment.

Make the cake. In a medium bowl, stir together flour, cinnamon, ginger, salt, and baking powder. In a large bowl, cream together butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add eggs and vanilla and mix to fully combine. Add bourbon and mix until fully incorporated. Add half of the flour mixture and mix only until barely combined. Mix in sour cream. Mix in the rest of the flour until you have a thick cake batter with all flour combined. Spread the batter in the prepared pan. Top with sliced peaches in even rows, some overlapping is fine.

Make the topping. In a medium bowl, stir together flour, sugars, cinnamon, and salt until fully incorporated with no big lumps. Add the butter. Stir until all of the dry mixture is moistened and clumps of various sizes are formed. Pour topping evenly over cake and fruit.

Bake for 70 to 80 minutes, until a toothpick inserted in the very center of the cake comes out with a few moist crumbs, rotating halfway through if necessary. Make sure the toothpick has crumbs, or the cake may still be liquid in the middle. It will be golden brown on top. Some of the crumbs will become very crunchy, if you do not want this to happen, cover the cake after about 60 minutes of baking. Cool in pan for at least 1 hour.

Make the glaze. In a small bowl, stir together sugar and bourbon until fully incorporate, adding more sugar or bourbon as necessary until a glaze that can be drizzled is achieved. Drizzle over the cake.

Cut into 9 pieces and serve warm or at room temperature. Store for up to 2 days at room temperature or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw pieces at room temperature for several hours or in a 350 degree F oven for 10-15 minutes, wrapping in parchment if you wish to prevent it from becoming crunchy. Whole cakes will take much longer to thaw.

http://piesandplots.net/bourbon-peach-coffee-cake/

Pumpkin Gingerbread Souffle + Giveaway

Pumpkin Gingerbread Souffle + Giveaway

This giveaway is CLOSED!

When I go out to dinner, I love to order soufflé for dessert. There’s something about the towering ramekin of egg whites, typically orange flavored (since I have to forego the chocolate ones), served piping hot out of the oven with some kind of sauce accompaniment. It’s heaven on a plate. Sure, some are better than others, but it’s a soufflé, how bad can it be? But I’ve never made one at home. I’ve thought about it, but never actually whipped one up.

Luckily KitchenAid® challenged me to POOF A HOLIDAY SOUFFLÉ using my KitchenAid® 27-Inch Convection Double Wall Oven, Architect® Series II. These double wall ovens are probably the most used piece of equipment in my kitchen, other than my KitchenAid® 25 Cu. Ft. Standard-Depth French Door Refrigerator, Architect® Series II. Every single day one, if not both, of the ovens are on. From baked oatmeal or reheating a piece of frozen coffee cake in the morning to midday baking to roasting garlic, fish, and vegetables for dinner, the ovens get a serious workout. I have no idea what I’d do without both of them.

I have to admit, I was a little nervous. Making a soufflé for the first time is a daunting task, but I’ve made more challenging things than soufflé. I use a candy thermometer like a pro and I make caramel like a champ, so this would be a piece of cake. Beyond that, I was so excited to finally be making soufflé, so I put my worries aside and got to work. Plus with those KitchenAid® ovens, I knew I was in good hands.

Pumpkin Gingerbread Souffle + Giveaway

KitchenAid® suggested I make a gingerbread soufflé, but I had to take it to the next level, so I made a Pumpkin Gingerbread Soufflé with Bourbon Molasses Sauce. The sauce and pumpkin mixture can both be prepared a day ahead of time, which is great, because while the soufflé is not hard to make, there are several steps that can be a bit time consuming.

I whipped out my KitchenAid® 9-Speed Hand Mixer to whip the egg whites to stiff peaks. I could have used my KitchenAid® stand mixer, but for this small and quick task, the hand mixer was the perfect choice. Plus, then I got in a good workout 🙂 Once the egg whites were whipped, I folded in the pumpkin mixture, divided the soufflé batter among ramekins and bowls and into the oven they went with my fingers crossed.

Pumpkin Gingerbread Souffle + Giveaway

Pumpkin Gingerbread Souffle + Giveaway

I turned on the handy oven light about a million times during the baking process to see how the soufflés were doing. They puffed before my eyes like magic. When they were done, they looked better than any soufflé I’ve ever ordered in a restaurant. It was killing me to take pictures without taking a bite. As soon as I set the camera down, I grabbed a spoon and dug in. You guys, these soufflés are one of the best things I’ve ever made. EVER! So light and fluffy, they definitely pack a gingerbread punch with lots of spices. And the bourbon infused caramel in the sauce enhances all of the flavors and adds a bit of sweetness.

Pumpkin Gingerbread Souffle + Giveaway

My KitchenAid® ovens better get ready for the influx of soufflés coming their way. You should make them too, because they are way easier to make than you ever thought and so impressive. Imagine bringing these to the Thanksgiving table instead of pumpkin pie. KitchenAid® and BlogHer have also been kind enough to giveaway a $200 Visa gift card! How awesome is that? Especially this time of year. To enter, leave a comment telling me what flavor your holiday soufflé would be or tell me about another cooking challenge you recently accomplished. Plus, read below for more ways to enter! Good luck!

Pumpkin Gingerbread Souffle + Giveaway

Pumpkin Gingerbread Souffle + Giveaway

4.9 from 20 reviews
Pumpkin Gingerbread Souffle + Giveaway
Serves: 4-8
 
Ingredients
Soufflés
  • ½ cup milk (I used almond, but any kind will work)
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup, plus 1 tablespoon granulated sugar, divided
  • ¾ cup pumpkin puree (canned or homemade)
  • 10 large egg whites
  • ¾ teaspoon cream of tartar
Sauce
  • ¾ cup granulated sugar
  • ¼ cup, plus 2 tablespoons water, divided
  • 3 tablespoons bourbon
  • 3 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons molasses
  • ¼ teaspoon flaky sea salt
Instructions
  1. Make the soufflés. In a small saucepan, whisk together milk, cornstarch, cinnamon, ginger, cloves, and 1 tablespoon granulated sugar over medium heat. Bring to a boil, then simmer for 2 minutes while whisking, until thickened. Remove from the heat and whisk in the pumpkin. Pour into a bowl and cool to room temperature. Alternatively, cover and refrigerate for 1 day.
  2. When ready to make the soufflés, preheat oven to 400 degrees F. Butter and sugar ramekins and place on a baking sheet.
  3. In a large bowl, whip egg whites using a hand mixer on medium-high until frothy. Add cream of tartar. Continue beating egg whites until soft peaks form. Gradually add remaining ¾ cup sugar while beating the egg whites. Beat until stiff, glossy peaks form. A stand mixer may alternatively be used for this process. Fold ⅓ of the egg whites into the pumpkin mixture until pretty evenly distributed. Fold in the remaining egg whites, taking care not to deflate the mixture. Divide the batter among the ramekins, mounding it toward the middle. Fill ramekins no more than ¾ full.
  4. Bake soufflés until puffed greatly and golden brown, 18-25 minutes, depending on the size of your ramekins. You will have to watch them closely. They should be puffed high above the ramekin and deep golden brown on top. Serve immediately.
  5. Make the sauce while the soufflés are baking or 1 day ahead of time. In a small saucepan, combine sugar and 2 tablespoons water over medium heat. Stir until sugar has dissolved. Once sugar dissolves, stop stirring, and cook until the sugar is a dark amber color. You may gently swirl the pan. Remove pan from the heat and stir in remaining ¼ cup water, bourbon, butter, molasses, and salt. The mixture may seize. Don’t panic. Just return it to the heat and stir until the mixture simmers and thins out into a sauce. Serve immediately with soufflé or store in the refrigerator for 1 day. Reheat in the microwave.
Notes
Recipe adapted from Gourmet

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Peach Maple Ice Cream #SundaySupper

Peach Maple Ice Cream #SundaySupper

Fruit and vegetables are some of my favorite parts of summer (along with pretty much everything else).  I love in April and May when it seems like there are new finds in the grocery store each week.  Zucchini, ramps and asparagus are first, soon to be followed by peaches, cherries, and blueberries.  I fill my cart upon first spotting these signs of hope after the long, ugly winter.

The farmers’ market becomes a Saturday ritual once June and July roll around.  For whatever reason, our market doesn’t really kick into gear until the middle of summer.  In the blink of an eye, it goes from only flowers to an abundance of produce: greens, beans, garlic, onions, cherries, berries.  The sun shines as we walk around, all of the farmers happy to see a familiar face.

Peach Maple Ice Cream #SundaySupper

Peach Maple Ice Cream #SundaySupper

There’s nothing like fresh garlic from the farmers’ market.  It is sweet and when roasted has an almost mashed potato like quality.  I could eat a whole head easily!  And the tomatoes, oh, the tomatoes.  Red and heirloom varieties fill the stands.  I can’t get enough of them during their short season, as long as their drowning in vinegar in Cucumbers, Tomatoes, and Onions.

But I have a confession to make.  When it comes to most fruits: cherries, blueberries, plums, and especially nectarines and peaches, I much prefer California varieties to those grown locally and sold at farmers’ markets.  To me Michigan and even southern peaches don’t come remotely close to matching the huge, juicy, perfectly ripe and sweet California peaches.  They are my favorite fruit on earth, hands down.  Plus, if you read my blog regularly, you know I want to move to California more than anything.  I know I’m destined to be a California girl.  And I’ll love their farmers’ markets.

Peach Maple Ice Cream #SundaySupper

So for this week’s farmers’ market inspired Sunday Supper, we’ll pretend I’m already living in California and made this Peach Maple Ice Cream there.  For peach ice cream, it’s not overly peachy, but the slight peach flavor, along with a punch of maple syrup and a kick of bourbon made me fall in love with this ice cream.  The smell is intoxicating and lures you in to taking a bite and then another and another.  The creamy texture makes this chilly treat doubly irresistible.  So wherever you live and whatever kind of peaches you use, just make sure you make this ice cream.

Also, I am looking for a publicist to help spread the word about me, as well as my blog.  Please let me know if you or anyone you know can help me out 🙂  I would really appreciate your help!

Peach Maple Ice Cream #SundaySupper

Peach Maple Ice Cream #SundaySupper

Peach Maple Ice Cream #SundaySupper

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 scoops

Ingredients

3 large peaches

2 tablespoons fresh lemon juice

1 cup heavy cream

½ cup milk (I used almond, but whatever you like will work)

2 large egg yolks

¼ cup plus 2 tablespoons granulated sugar

¼ cup pure maple syrup

1 tablespoon bourbon

1 teaspoon pure vanilla extract

Instructions

Peel the peaches and reserve the peels. Place the peaches in a medium bowl and toss with the lemon juice. Cover with plastic wrap and place in the refrigerator.

In a medium saucepan, place the cream, milk, and reserved peach skins. Bring to a simmer, before removing from the heat, covering, and allowing to steep for 20 minutes. After the cream has steeped, remove the peach skin from it. You may strain it or just fish them out with a spoon (I used a spoon).

In a medium bowl, whisk together the egg yolks and sugar. Slowly whisk in half of the cream mixture, then add that to the rest of the cream in the pan. Cook over medium heat, stirring constantly, until slightly thickened. The mixture should also reach 170 degrees on a candy thermometer. Once this happens, pour the custard into a clean medium sized bowl. Add the maple syrup, bourbon, and vanilla, and stir to combine. Allow to cool at room temperature for 15-20 minutes, then place in the refrigerator until fully chilled, at least 4 hours and up to overnight (I chill overnight).

Once the custard is chilled, place the peaches and about 1 cup of the custard in a blender or food processor and blend until completely smooth. Stir the peach mixture into the rest of the custard. Process in your ice cream maker according to the manufacturer’s instructions. It may be eaten as soft serve or frozen for about 30 minutes to firm. Ice cream may be stored in the freezer in an airtight container for up 1 month.

Notes

Recipe adapted from Bobby Flay

http://piesandplots.net/peach-maple-ice-cream/

Don’t forget to check out all the other Sunday Supper dishes!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips

Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers

Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding

Warm, soft, gooey, decadent.  These are all things I look for in desserts in the winter.  Something comforting.  Something to combat the cold winter weather.  Something like bread pudding.  It really doesn’t get warmer, softer, gooey-er, or more decadent than bread pudding.

I love the idea of bread pudding, but so often it is disappointing.  I am happy to report that after one bite of this, I could. Not. Stop. Eating. It.  Seriously, it was a major problem.  I had to give it away to my neighbors to get it out of the house.  I started with challah bread from the amazing Avalon Bakery in Detroit.  I had never been there before, but it is such a great little bakery full of tons of amazing looking treats.  The braided apple raisin coffee cake was a huge hit as was the orange cranberry bread, but the challah really shined in this bread pudding.

It was perfect to soak up the super-rich and eggy custard, enhanced with spices, vanilla, and bourbon.  Apples add a little texture.  Then I drizzled it with my favorite caramel sauce.  It was simply awesome, especially warm out of the oven with warm caramel heaped over it.

Speaking of eggs, this is another recipe I developed for Davidson’s Safest Choice Pasteurized Eggs.  They are so perfect for this recipe because then it’s okay if the custard isn’t all the way set.  So please head over to their site for the blog post and recipe.  You definitely want to make Caramel Apple Bread Pudding this holiday season.

Caramel Apple Bread Pudding

Mini Pumpkin Pies with Marshmallow

Mini Pumpkin Pies with Marshmallow

You can probably tell by the title of my blog that pies are one of my favorite things to eat and make.  Though the writer in me also really liked the alliteration 🙂  I make pies quite frequently, but they can be kind of a hassle to make with rolling out the crust, and when I roll out crust it never looks as pretty as it does on TV.  Then slicing the pie, it never comes out all perfect and completely intact.  So I made Mini Pumpkin Pies with Marshmallow.  These . . . yeah, they came out pretty perfect.  And oh yeah, you don’t have to roll out the crust!

Instead it’s pressed into a muffin tin, filled up with spicy pumpkin goodness, and baked.  When it’s cooled, I topped it with a heaping helping of marshmallow.  It’s basically marshmallow fluff like from the store, but a million times better.  I could eat the whole bowl it’s so yummy.  You may or may not choose to brulee the marshmallow, but it looks and tastes awesome after a minute or so under the broiler.  One of those super cool kitchen torches would do the trick too.

So if by now I don’t have you craving one of these pies, I clearly haven’t done my job.  But I bet you can’t wait to get your hands on the recipe.  This is my second post for Davidson’s Safest Choice Eggs.  It’s a partnership I’m still ecstatic about, so please head over to their site to read my blog post and recipe.  Then prepare your muffin tin to make some pies.

Mini Pumpkin Pies

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