Bourbon Pumpkin Dump Cake… Yes, Please!

It’s no surprise around here that Rhonda loves pumpkins, pumpkin spice and everything Fall.  She shared her love of Fall with you in our post for the Pumpkin Spice Martini, and several times since.  We are excited to share one of our favorite Fall recipes with you — Bourbon Pumpkin Dump Cake.  We keep this recipe in our autumn repertoire, and every year we look forward to the calendar changing so we can enjoy this treat a few times before we move into our Christmas season of treats.  One bite of this yummy, pumpkin spice treat will have you yearning to wear sweaters and smell the scent of falling leaves.  An added bonus to this recipe is that it is so easy, just dump the ingredients together, pop in the oven and let that pumpkiny good scent fill your kitchen and home.

To make this delicious dessert you need a  can of pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice (of course!) yellow cake mix, melted butter, coarse crushed graham crackers, bourbon and toffee bits.

Preheat your oven to 350 degrees and spray a 9 x 13 inch baking pan with cooking spray.  In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin spice.  Combine and pour into baking pan.

Sprinkle the entire box of cake mix over the pumpkin mixture.  Top with graham cracker crumbs.  Then sprinkle with toffee bits.

Pour melted butter followed by bourbon over the top of the cake.  Bake for 45-50 minutes.

If you are reading this post via email, visit us at www.theblindpig.blog for a printable recipe for Bourbon Pumpkin Dump Cake.

Serve warm topped with vanilla ice cream.  Yes…please!!!

We enjoy serving Bourbon Pumpkin Dump Cake to family and friends or enjoy baking a batch just for us to munch on for a few days.  If your family is not a pie-kind-of-family (not sure if we can still be friends if that is true), Bourbon pumpkin dump cake could be a delicious alternative to pumpkin pie at a Thanksgiving Feast.  This treat is great served with whipped topping or ice cream with a little sprinkle of pumpkin pie spice on the top.  The sweet flavor of the bourbon with the graham and toffee bits enhances the spicy flavor of the pumpkin…so delish!

Try Bourbon Pumpkin Dump Cake this week and let us know what you think!   

 

Summer’s Just Around the Corner

Summer is just around the corner!  This week marks the last week of school for Rhonda and Blind Piglets #2 and #3.  We have so many fun ideas in store for you for the summer months.  But before we continue, we have to take a few minutes to brag on Blind Piglet #1.  She graduated with honors from the University of Missouri this past weekend and will start her adult life on Wednesday in St. Louis.  Watch out world, she is not one to sit still and look pretty.😉  We are so very proud of her and have enjoyed watching her bloom and grow.

Photo by Rachel Kim Photography

Photo by Rachel Kim Photography

Now on to summer.  Next weekend is Memorial Day weekend and you may be planning a barbecue or cookout.  This week’s recipe is perfect for Memorial Day or any family gathering during the summer.  It’s easy, tasty and fresh.  In fact, it is so easy that it is the perfect dessert for on-the-spot entertaining! We apologize that we don’t know where we originally found this recipe.  It was in Rhonda’s files on a slip of paper.  Of course, we twisted it up a bit to make it even better.

You don’t need lots of ingredients for Banana Bourbon Cobbler.  This recipe is made with self-rising flour, sugar, milk, melted butter, bananas, and bourbon. The streusel topping needs brown sugar, self-rising flour, butter, rolled oats and pecans.

Preheat your oven to 375 degrees.  Meanwhile whisk together flour, sugar, milk and butter.  Pour the mixture into a lightly greased 11 x 7 dish.

Make your streusel topping and set aside.

Top with banana slices and pour 1 ounce of bourbon over the top of the bananas.  Top off with streusel topping, and pop into the oven for 40-45 minutes.

If you are viewing this post via email, visit our site for a complete downloadable copy of  the recipe for Banana Bourbon Cobbler.

The golden brown goodness looks so yummy when you pull it from the oven, as well as the delicious baked smell.  But better yet is the delicious taste of this gem when served warm with a dollop of ice cream on top.  The bourbon adds to the sweetness of the bananas with a nice smooth flavor. Yummo!

Rhonda pulled this from the oven and within minutes Blind Piglets #2 and #3 emerged and ate almost half of the pan — before dinner!

Try this delicious dessert at your next family gathering, or better yet, try it for dinner tonight!

 

 

Bourbon Toffee Cups

We are optimistically looking toward warming weather and Spring.  To get you in the mood for warmer weather, we are featuring a delicious season transitional treat: Bourbon Toffee Cups. We first found this easy recipe years ago on Southern Living Magazine. We twisted it up and bit to make it our own.  We hope it satisfies your taste buds as much as it did ours.

To make this yummy dessert you start with a basic brownie mix.  Mix the brownie mix as usual, and then add in two mashed bananas.  Bake according to package directions.

While the brownies are baking, stir together sugar, corn syrup, butter, salt, and heavy cream in a small saucepan.  Cook over low heat stirring often.  We cooked ours for about 45 minutes. You can see how the color began to change the longer we cooked the mixture.  As the color starts to turn, add bourbon to pudding mixture.

As the color changes to amber, stir in 1 cup of heavy cream and increase the heat to medium.  Cook stirring constantly for about 5 minutes.  The mixture will begin to thicken.  Remove from heat and cool.

Cut the cooled brownies in small cubes.  Layer brownies, toffee pudding  in small jars or dessert bowls.

Beat remaining heavy cream with 1/4 cup of powdered sugar and 2 tablespoons of bourbon in a bowl that has been chilled in a freezer for 30 minutes.  Beat with an electric mixer on high speed until soft peaks form.

Spoon over cups of brownies and pudding.  Sprinkle with Heath or toffee bits.

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete downloadable recipe.

Bourbon Toffee Cups are so sweet and savory.  It is best to serve them in small portions.  We used small preserve jars and small dessert cups for ours.  It was just the right amount!

The extra cooled sauce can be saved as a topping for ice cream later.  (You know we love an excuse to eat ice cream!)

Try this easy, delicious dessert this week.  You won’t be disappointed that you did!

Posts you might have missed.

When Life Gives You Roses

You Say Tomato… We Say Bloody Mary

Rosa Spritz

Roasted Breckenridge Cherries

Love You More Cookies

 

        

We Cannot Tell A Lie…Roasted Breckenridge Cherries

Did the sweeties in your life like the Love You More Cookies  this week? Or maybe you had a romantic dinner with a little Rosa Spritz?  We are continuing our “Roses are Red” February series this week.  However, we couldn’t pass up the  opportunity for a little presidential, patriotic spin with some Roasted Breckenridge Cherries.

This recipe has been in our files since 2016 when we plucked it from Southern Living Magazine.  The sweetness of the bourbon mixed with the roasted cherries creates a rich tasting divine topping to serve on your favorite ice cream or sponge cake.  Another bonus?  It tastes complicated, but is so quick and easy to make.  Would we lie to you?

The bourbon in Roasted Breckenridge Cherries is Breckenridge Bourbon from a small distillery in Colorado.    This award winning bourbon is aged two to three years. It combines a mixture of vanilla, caramel and oak flavors.  Its sweet fruity flavor enhances the flavors of the roasted cherries for a delicious treat.

In a small baking dish stir together frozen cherries, brown sugar, bourbon and salt.

Roast the cherries about 25 minutes.  The cherries will smell very fragrant. Stir in vanilla and cool.  That’s it! Soo easy.

Serve warm over vanilla ice cream, angel food cake or sponge cake.

You can also give the cherries as a gift by storing in a clean jar for up to 2 weeks.  Cherries can be reheated prior to serving.

If you are viewing this post via email, click on the link for  Roasted Breckenridge  Cherries to view the downloadable recipe.

Tell us the truth. Will you try Roasted Breckenridge Cherries this weekend?  If you do, we’d love to hear about it!

    

Posts you may have missed.

Roses Are Red February Series:

Mateo’s Bloody Mary

Rosa Spritz

Love You More Cookies