Spiked Pecan Bars

 

Yummy, yummy get in my tummy!  This week we have a delicious, easy, nutty treat to share with you — Spiked Pecan Bars.  This dessert was piglet approved, and if you frequent our blog, you know that is a high mark for us!!! Spiked Pecan Bars will need to be on your dessert table over the Thanksgiving holiday.  Do you have sweet nibblers in your family?  You know, the people who say that they aren’t going to have dessert or they want to have a small taste of several desserts?  Spiked Pecan Bars would be a perfect dessert for your family.

To make Spiked Pecan Bars you will need to create a crust with flour, butter, powdered sugar and salt.  Prep the crust in a food processor and form into the bottom of a 9 x 13 baking dish. Placing parchment paper in the bottom of the pan prior to adding the crust dough, helps with getting the bars out of the pan after baking.  The crust needs to bake for about 20 minutes.

While the crust is baking you can prep the filling. For the filling you need eggs, corn syrup, brown sugar, honey, flour, butter, cinnamon, salt, ginger and coarsely chopped pecans and of course, a little of your favorite whiskey.  This recipe is so easy.  You simply dump all of these ingredients together, mix them up, pour the mixture over the crust, and bake.

After baking cool the pan for about an hour before cutting into two inch square bites.  This treat would be  especially great with a dollop of whipped cream on the top!

If you are viewing this post via email,  visit us at www.theblindpig.blog for a printable recipe of Spiked Pecan Bars.

Do you have your Thanksgiving menu planned yet?  You might want to add these easy to make and take Spiked Pecan Bars to the list.

Have a great week!

 

Fall treats and drinks you may have missed…

Orange You Glad It’s Carpano?

Borghetti Brownie Caramel Bites

Spiced Fall

The Texas Pecan

Whiskey Spiced Pecans

 

Pecan Whiskey Ice Cream

pecan whiskey ice cream

We have a soft cold spot in our stomachs for ice cream.  It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream.  When you see how easy this treat is to make, you will want to scream for more– ice cream that is!

To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey.  That’s it — only 3 things.

pecan whiskey ice cream1

First you will need to toast the pecans.  We placed ours on a cookie sheet and placed the oven on broil.  You need to leave the pecans in the oven for about 5 minutes.  If they stay too long, they will burn.

pecan whiskey ice cream2

Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey.  Place back in the freezer until hardened or at least a couple of hours.  Serve to friends.  Yummo!

pecan whiskey ice cream3

If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.

The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream.  This dessert goes down smooth.  Will you make the world’s easiest dessert this weekend?  Let us know if you do.

  

Bonus Post: Templeton Whiskey Cake

 

Templeton Whiskey CakeIt is bonus post time!  Since we missed posting an extra post in March, we are making up for it with a doubly delectable post in April — Templeton Whiskey Cake.

Rhonda originally found this recipe in the March 2017 Southern Living Magazine.  After a few minor changes, it has become Templeton Whiskey Cake.  This cake combines some interesting flavors of coffee, Templeton Rye Whiskey and bittersweet chocolate chips.  Templeton Whiskey Cake takes a little more effort than our usual easy, tasty, fresh recipes, but it is well worth the extra time!  If you are planning a celebration for someone special, we recommend you try out this recipe.  Besides, it is chocolate, and you can’t go wrong with chocolate!

templeton whiskey cake3

You begin this cake by making the ganache first.  It is important to note that the ganache needs 8 hours or overnight to sit at room temperature.  Unfortunately, when we made this cake, we didn’t have the luxury of time.  Our ganache could have used it.

Begin by preparing a chocolate-caramel ganache.  Stir together chocolate chips, corn syrup, and Templeton Rye. Set aside.

Next stir together sugar, cold water, and cream of tartar in a large, heavy saucepan.  Cook over medium, swirling pan until sugar dissolves and starts to change color.  Increase heat to high and cook until mixture is a rich, golden caramel color, 4 to 5 minutes. At first we were a little skeptical, but after heat and stirring, the sugar mixture did turn in to caramel.

templeton whiskey cake1

After heating the caramel, you will blend the chocolate and caramel together. Then let the ganache sit.

templeton whiskey cake2

Next you will begin to prepare the cake.  The addition of a cup and half of dark coffee gives this cake an amazing flavor and aroma.  Yummy!

After mixing the remaining ingredients, you bake the cake for 20-25 minutes.  Cool the cake completely.

Once cooled, place one layer of the cake on a serving plate and spread with a cup of ganache. Add the second layer of the cake and spread another cup of ganache on top, and cover sides.  Top off the cake with fresh berries.  Let stand at room temperature until ready to serve or place in the refrigerator overnight.

templeton whiskey cake5

This cake was a moist and delicious treat.  The berries are an added bonus that compliments the rich chocolate ganache.  We had some ganache leftover, so we saved it and drizzled it over fresh berries a week later. Yummo!

If you are reading this post through an email, click on the website to view the complete recipe.

What do you think about our Templeton Whiskey Cake?  Give it a try, and let us know about it.

 

Whiskey Bread Pudding

 

All of the rain and cold weather that we had last week got us in the mood for some warm comfort food. Bread pudding has a homey feel and taste that makes us think of our grandmother.  It’s a little bit like having a hug in a cup.  We’ve adapted this recipe to put a little extra twist on this traditional winter dessert.   We made a few adaptations to this basic bread pudding recipe that was originally found in the Better Homes and Gardens Cookbook.  Whiskey Bread Pudding fits our blog criteria.  It is easy.  It is tasty.  And because we added a few fresh ingredients, it is fresh.

To make this recipe you need dried bread.  When we plan ahead of time, we save up the ends of our bread and let it dry out on the kitchen counter for a couple of days.  If you don’t plan that far ahead, it’s okay.  You can place bread cubes in a 300 degree oven for about 15 minutes.

In a mixing bowl beat together 4 eggs, milk, sugar, cinnamon, whiskey and vanilla.  Place dry bread cubes in a round baking dish.  Sprinkle dried cranberries over the bread.

Pour egg mixture over all.  Bake in a 325 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.  Cool slightly.  It’s that easy!

While cooling make the whiskey sauce.  In a small saucepan melt margarine, butter, beaten egg yolk, water and whiskey.  Cook and stir constantly over medium-low heat for 5-6 minutes or until sugar is dissolved and mixture boils.  Remove from heat and stir in whiskey.

Scoop bread pudding into serving cups.  Drizzle whiskey sauce over bread pudding and serve.  Yes, please!  This takes little effort and will delight your guests.

For a downloadable and printable version of our recipe.  Visit our website.

We hope you try out our Whiskey Bread Pudding and let us know what you think.  If you are new to our blog, thanks for stopping by.  We hope you visit us again.

theblindpig.blog

<div style=”display: none;”><img src=”https://theblindpig.blog/wp-content/uploads/2018/03/Whiskey-Bread-Pudding.jpg” alt=”Whiskey Bread Pudding is a delicious and easy dessert.  It is like a hug in a cup.” /></div>

Classic Boulevardier

classic boulevardier

Hey friends.  For those of you who are new to our blog, welcome.  We are glad you stopped by.  To our loyal followers, we hope you have some Beer Brisket cooking in your crockpot for the big game on Sunday night.  This week we are going back to classic cocktails to give you two great ways to make a Boulevardier.

The word boulevardier, according to Webster’s Dictionary, refers to men who were worldly and socially active.  The first boulevardiers got their name from the thoroughfares they frequented: the boulevards of Paris.  Unlike many nicknames, “boulevardier” is generally a complimentary term. It is quite fitting that this term refers to men, because the boulevardier drink is usually a drink that appeals to men over women.  Craig loves Boulevardiers — Rhonda not so much.  They are very alcohol forward, but a great crowd pleaser for those who want a classic cocktail vibe.

Here’s how we make ours.  We made a large batch for a party that we hosted.  We started it two weeks prior to the party, so the flavors had plenty of time to blend and mature prior to serving.

boulevardier1

Templeton Rye, Carpano Antica Formula, and Campari are needed to make a Classic Boulevardier.

We used our infusion barrel.  Prior to using a barrel like this, make sure to fill it and soak it in water for a few hours.  You want the wood to expand and seal against itself.  Otherwise, you will have your drink leaking everywhere, and you don’t want that!

boulevadier2

We filled the barrel with 1 liter of Templeton Rye Whiskey.  Rye whiskey is a key ingredient in a Classic Boulevardier.  You don’t want any whiskey other than rye.  Next add 1 liter of Carpano Antica Formula.  We shared Carpano Antica with you back when we made our Sangria. Next add 750 milliliters of Campari, and finally add in about a teaspoon of Angostura bitters.

Most barrels do not have large openings, so make sure you have a funnel handy for pouring the liquor.  You can also use the funnel pour spouts like we have in the photos.  After two weeks, pour in a rocks glass and serve with a single large cube of ice. Sip slowly and enjoy.

boulevardier cube

Classic Boulevardier

Want to try the drink, but don’t want to make a large batch?  We have the single serve recipe here.

Print Classic Boulevardier

Classic Boulevardier

  • 1 ounce Carpano Antica Formula
  • 1 ounce Templeton Rye Whiskey
  • 3/4  ounce of Campari
  • dash of Angostura Bitters

Stir and pour into a rocks glass.  Serve.

Thanks for stopping by our blog.  If you want to have our recipes and ideas come straight to your inbox, use the subscribe menu below.  Look for us on Pinterest and Instagram.  We hope you visit us next week, when we share something sweet and expressive for Valentine’s Day!

 

DISCLAIMER: THE BEVERAGES ON THIS SITE ARE MEANT FOR ADULTS 21 YEARS AND OLDER.  WE DO NOT SUPPORT OR ENCOURAGE UNDERAGE DRINKING.  ALWAYS DRINK RESPONSIBLY AND NEVER DRINK AND DRIVE.