Bourbon Spiced Pumpkin Bars

These Bourbon Spiced Pumpkin Bars were taken from the Good Things Catered blog. Having come back from Kentucky (the Land of Bourbon and horse farms) only a few weeks ago, I am still in love with all things bourbon. It reminds me of home. And since it is fall here in Dillingham, I thought I should celebrate before winter starts. Naturally, I was drawn to this recipe. Oh and I doubled the recipe because I lack an 8x8 pan--I used my 9x13. I also omitted the oil. With that much pumpkin, it would be moist enough but remember to drain your pumpkin. The recipe that follows is not doubled, but it doubles very easily.



Gather together:

1 c. all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 c. white sugar
1/4 c. brown sugar
1/2 c. vegetable oil
1 (15 oz) can pumpkin puree, drained on a paper towel lined fine strainer--I used a tea towel
1 egg
1 Tbsp bourbon
1 tsp vanilla extract

Icing
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tsp bourbon

Directions:

• Preheat oven to 350 degrees and line and prepare an 8x8 baking pan.
• In medium bowl, add flour, baking powder, baking soda, cinnamon, spice and salt.
• Whisk to combine thoroughly and set aside.
• In bowl of stand mixer, add eggs, sugars, oil, and pumpkin until light and fluffy, about 1 minute.
• Add bourbon, vanilla and mix to combine.
• Stir flour mixture into pumpkin mixture until just combined.
• Spread evenly into prepared pan.
• Place in oven and bake for about 30 minutes or until toothpick inserted into center comes out clean--it took about 45 minutes with
  
• Cool completely before frosting.
• Meanwhile, in bowl of stand mixer, combine cream cheese, butter, vanilla, and bourbon and mix to combine well.
• Slowly add in powdered sugar until completely combined.
• Frost cooled bars with icing, cut, and serve.

Bread Pudding With Bourbon Sauce

The last of the Derby day feast is the bread pudding with bourbon sauce. (see I told you had other plans for that $65 bourbon) This stuff is pretty good. I think I would have liked more of the milk and egg mixture to make it more custardy. But the sauce, that sauce is awesome. I envision a world where in I can swim in this stuff. I wanna put it on pancakes, french toast and ice cream.

Here's is the recipe:
1 pound French style bread
3 1/4 cups milk
5 eggs
2 tsp. vanilla
3/4 cup granulated sugar
1/4 tsp. cinnamon
1/4 cup pecans--I didn't have any more of these :(
1/4 cup raisins ( I soaked mine in bourbon overnight)

Sauce:
1 cup granulated sugar
6 Tbsp. butter, melted
1/2 cup heavy cream
1 Tbsp. bourbon
1/2 tsp. baking soda
1 Tbsp. white corn syrup
1 tsp. vanilla

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to bread mixture. Place half of the mix in a casserole dish. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 375 degrees for 30 minutes.

To make sauce, combine all ingredients in a saucepan. Bring to a boil for one minute. The baking soda will make it foam up, just watch it so it doesn't boil over. Serve warm with warm bread pudding.

Mint julep bourbon balls

The drink of choice at derby time is the Mint Julep. The candy of choice in Kentucky is the bourbon ball and thus enters the Mint julep bourbon balls. Being the person I am, I made a few changes. I rolled the balls in cocoa powder. Normally, bourbon balls are dipped in chocolate, but I lack chocolate chips. And did I mention that the bourbon was $65? Yes, that's right. That's the kind of prices that I have to deal with. You can imagine I don't buy this kind of stuff very often. I also have other plans for the bourbon, but I digress.

gather together

2 1/2 c Vanilla wafer crumbs
1 c Sifted powdered sugar
1 c Finely chopped pecans or
-walnuts
3 tb Light corn syrup
1/4 c Bourbon
1/4 c White creme de menthe

Makes 50 to 60 balls

Crush vanilla wafers until fine and mix with powdered sugar and nuts
in a large bowl. Add corn syrup, bourbon and creme de menthe. Mix
well and form into balls.

If desired, roll in additional powdered
sugar or cocoa powder. Let mellow at room temperature for 24 hours ( I have no idea what this means--I put them in the fridge to firm up a bit. Store in tightly in a closed container.