Kentucky Bourbon Cupcakes

Inspiration: Kentucky Bourbon Cake from United Cakes of America by Warren Brown
Purchase the book here.

Browsing through this incredible book, I came upon a Kentucky Derby Cake recipe. I'd had a Kentucky Bourbon cupcake at a local cupcake shop not too long ago and wondered if the cake recipe could be adapted to a cupcake form. I decided to tweak the recipe a bit here and there for my purposes and the result was show stopping.

The recipe follows:

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla
2 oz bourbon
1/2 cup mini chocolate chips
1/2 cup chopped pecans

Cream the butter and sugar together until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, mixing thoroughly. Combine the flour, baking soda, and salt. Set aside. Combine the buttermilk, vanilla, and bourbon in a liquid measuring cup and set aside. Add the dry and the wet ingredients to the butter mixture alternately and mix just until combined. Fold in the chocolate chips and pecans. Scoop batter into cupcake liners. Bake for 20 minutes on 350 degrees.

While the batter is baking, on the stovetop, combine 1/2 stick of butter, 2 Tbsp sugar, 2 Tbsp water in a medium pot. Bring to a low boil and simmer 4 minutes. Remove from heat and add 1/4 cup bourbon. This will be the bourbon sauce.

When the cupcakes come out of the oven, while they are still hot, poke the tops of the cupcakes with a fork all over. Using a pastry brush, apply the bourbon sauce liberaly over the tops of the cupcakes. Let the sauce soak in.

These cupcakes can be eaten as is, but I topped mine with cream cheese icing, then drizzled with chocolate and caramel sauces and then some more chopped pecans. Enjoy!!

Three in One Cookies

Three in One Cookies
Inspiration: High School Graduation

Today was the high school graduation for the school where I teach. Something strange happened as I sat watching the students walk across the stage to accept their high school diplomas. I was transported back to my two oldest children's graduation ceremonies. Even though they have both long graduated, I found myself wishing they would both appear as the next eager face walking fearlessly into their adult destinies. My two grown children have both proven to be competent, amazing adults as we expected them to be. However, sitting in that ceremony with nostalgia swirling all around me, I longed desparately for them to be just small enough to fit back into my lap where we could play a game we called "squeeze the baby" or "monkey in the mirror." Since both of them currently live further than a quick drive away, I had to content myself with connecting to the past through baking one of their favorite childhood cookies instead.

 These three in one cookies combine the best flavors in several yummy homestyle cookie recipes: peanut butter, oats, and chocolate!  I like to bake these as monster cookies (2 oz scoops), but they work as minis or standard sized cookies as well. Adjust your baking time accordingly if you change the size.

BTW, when my youngest (the only one still home), picked up a cookie to taste, he saw the "look" on my face and patiently tolerated my cuddling up to him and sobbing in his hug for a few minutes. I guess the combination of baked memories and that kind of unselfish, loving hug worked its magic. I still don't like the almost empty nest, but at least now I can enjoy knowing there are 2 wonderful new adults in the world out there. Soon enough a third will join them. Perhaps they will all come home together for a visit and we will sit around eating these cookies!

Three in One Cookies

1 c butter or stick margarine
2/3 c peanut butter
1 c granulated sugar
1 c brown sugar
2 eggs
1 Tbsp vanilla
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
2 c quick cooking oats
1 1/2 c chocolate chips

Cream together the butter, peanut butter, and sugars until light and fluffy.

Add the eggs one at a time, beating well after each addition. Add the vanilla. and mix slightly.

Sift the flour, baking soda and salt together. Add dry ingredients to the creamed mixture. Stir in the oats and chocolate chips. Drop by cookie scoop fulls (I use the 2 oz scoop) onto ungreased cookie sheet at 350 degrees for 12-13 minutes.

Enjoy!

Whole Wheat Angel Biscuits

Whole Wheat Angel Biscuits

Inspiration:  Old family handwritten recipe

I rediscovered this tattered and stained recipe in my family cookbook. I made a batch this morning, converting the white flour to a whole wheat blend (pictured).

These biscuits never seem to disappoint. For light, tender, melt in your mouth biscuits, use all purpose or better for bread flour. For a slightly healthier version, substitute half of the flour called for with whole wheat flour. These are yeast raised biscuits, so be sure to allow a good hour and a half before you want to serve them. They also freeze beautifully, so the recipe below is a double batch. Just bake, cool, and put in freezer bags. Take out just what you want for breakfast and microwave.

When my children were growing up, I would par bake these for about 7-8 min and then finish them off in the oven the morning I wanted to serve. This recipe has withstood the test of time. Make it part of your family favorites.

 

Angel Biscuits (makes 24 large biscuits)

2 pkgs yeast
1/4 c warm water
2 c. buttermilk
5 c flour
1/4 c sugar
1 T baking powder
1 tsp salt
1 tsp baking soda
1 c shortening.

Combine yeast and water. Let stand 5 minutes.

Add buttermilk to yeast mix and set aside.

Combine all dry ingredients and cut in shortening with a pastry cutter or two knives. Add buttermilk mixture and mix with a fork until moistened. Turn dough onto a floured surface and knead 4 or 5 times.

Roll dough to 1/2 inch thickness and cut with a biscuit cutter. Place on a lightly greased baking sheet, or
silicone baking mat. Cover and let rise in a warm place for 1 hour. Bake at 450 for 10-12 minutes. To freeze biscuits, bake for 7-8 minutes, cool and freeze. To serve, thaw and bake 5 minutes or until heated.