double choco banana muffins CMC


Yields:  15-17 normal sized muffins


2 cups (300 g) all purpose flour
¾ cup + 1 ½ tbsp (80 g) cocoa powder
1 tbsp baking powder (yes, tablespoon!)
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp (250 g) granulated sugar
100 g butter (1 scant stick), melted
1 cup buttermilk
2 large eggs
2 very ripe bananas
150 g dark chocolate (70%), coarsely chopped (or chocolate chips)



  1. Heat oven to 200°c (392°F). Prepare a muffin pan with 12 muffin liners (or if you have two pans and can fit them both in the oven, prepare both of them with liners).
    2. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside.
    3. Mix sugar, butter, buttermilk, eggs and mashed banana in a large bowl. Add dry ingredients to wet ingredients and mix until just combined.
    4. Stir in chocolate, but save 1/4 of it to put on top of muffins. Divide batter between 20-22 medium sized liners, filling them almost to the very top. Sprinkle with remaining chocolate pieces.
    5. Bake for 16-18 minutes or until a cake tester comes out almost clean.


double choco banana muffins CMC2


1 1/2 tbsp bourbon (rum would work too)
2 tbsp milk
3 ½ tbsp heavy cream
1/3 cup (70 g) granulated sugar
25 g butter
pinch of salt

1. Carefully heat bourbon, milk and cream in a saucepan. It should be hot but not boiling.
2. Meanwhile, put the sugar in another sauce pan and heat until it starts to melt. Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
3. Add the butter and stir until melted. Very carefully (it will bubble up!) add the heated cream mixture. Stir until smooth, add the salt and pour into a jar to cool. Put in the frige to become completely cold.


Makes enough frosting for about 12 muffins

250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream


1. Beat the mascarpone and sugar until smooth. Add cream and beat until firm.
2. Fill a piping bag fitted with a large star tip (I used Ateco 869)  and pipe ”blobs” of frosting on top of the muffins. Pour some caramel sauce on top of each muffin.

source:  call-me-cupcake


Bittersweet Chocolate Bourbon Tart


Bittersweet Chocolate Bourbon Tart

Yield :  one 9″ tart


For Crust:

  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3 1/2 ounces (3/4 cup) powdered sugar
  • 1 egg
  • pinch of salt
  • 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
  • 8 1/2 ounces (1 3/4 cup) all-purpose flour

For Filling:

  • 10 ounces bittersweet (60-70%) chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/3 cup bourbon
  • 3/4 cup sugar
  • 13 tablespoons unsalted butter, cut into small pieces, at room temperature
  • 4 large eggs, at room temperature



  1. To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap.  Chill for 1 to 2 hours or until firm.
  2. Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
  3. On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
  4. Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
  5. For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
  6. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
  7. Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.

source : loveandoliveoil

Bittersweet Chocolate Bourbon Pops


Bittersweet Chocolate Bourbon Pops


1/2 cup granulated sugar

3-1/2 oz. bittersweet chocolate (70% to 72%), chopped

2 Tbs. Dutch-processed cocoa powder

1/8 tsp. table salt

2 Tbs. good-quality bourbon (like Knob Creek)


Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.

Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Make Ahead Tips : The pops can be frozen for up to 3 days.

source:  finecooking

Maple Bacon Bourbon Cupcakes

maple bacon bourbon cupcakes

Maple Apple Bacon Bourbon Cupcakes

Yields:  16 pcs

Prep Time : 15 mins

Baking temp: 325°F

Total time: 40 mins


1 1/2 cup crispy bacon, crumbled, divided

1 box Betty Crocker™ SuperMoist™ yellow cake mix

3 eggs

1/2 cup vegetable oil

1cup water

4tablespoons maple syrup

3ounces cream cheese, at room temperature

1cup unsalted butter, at room temperature

3 1/2cups powdered sugar, sifted to get rid of clumps

1tablespoon bourbon



  • Prepare cake mix according to directions using the eggs, water and oil.
  • Add 2 tablespoons of maple syrup.
  • Fold in one cup of the bacon crumbles.
  • Using a ice cream scoop, fill a muffin pan (prepared with cupcake liners) 2/3 of the way up with batter.
  • Bake at 325°F for 18-20 minutes until slightly golden brown on top.
  • When done, remove from oven, place on wire rack and let cool.
  • While cupcakes are cooling, prepare frosting.
  • Using a stand mixer (or a bowl and electric mixer) add the cream cheese and butter together and cream until light and fluffy, about 3 minutes.
  • Add bourbon, 2 tablespoons of maple syrup and 1 cup of powdered sugar and beat on low speed. Once powdered sugar is incorporated beat on medium speed.
  • Continue to add powdered sugar one cup at a time until you reach desired frosting consistency.
  • Pipe frosting onto cupcake (or just with knife).
  • Add the remaining 1/2 cup bacon crumbles on top of each cupcake for garnish

source :  peabody @tablespoon


Bourbon Caramel Sauce


Bourbon Caramel Sauce

Yield : 1  quart


1 cup sugar
1/4 cup water
1/2 cup cream
1 tablespoon bourbon
1/2 teaspoon kosher salt
In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves. Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Do not step away. Caramel will go from amber to burnt in just moments.

Remove the pan from the heat and very slowly add the cream, whisking or stirring constantly. Be careful not to scrape the sides of the pan, if some of the sugar has crystallized there. Add the bourbon and the salt and stir again to combine. Pour into a glass jar and use immediately or let cool and refrigerate until ready to serve. Reheat in the microwave for about 30 seconds before serving

source : barefeetinthekitchen

Easy as Pumpkin Pie Ice Cream


Easy as Pumpkin Pie Ice Cream


1 15-Ounce Can Pumpkin Puree
1 14-Ounce Can Coconut Milk
1 Cup Dark Brown Sugar, Packed
1/4 Cup Maple Syrup
2 Tablespoons Bourbon
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
Pinch Freshly Cracked Black Pepper
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract


Okay, now this is a real tough recipe, so are you ready? … Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions. Transfer into an air-tight container and freeze until solid before serving. Whew! After all that work, this ice cream sure hits the spot!

PS: Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!

source : bittersweetblog

Chocolate Bourbon Cake


Chocolate Bourbon Cake

Yield:  3 layer (10″)


  • 1 cup (2 sticks) unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces high quality, unsweetened dark chocolate
  • 1/4 cup instant espresso (can use instant coffee)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling


1 Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.

3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4 With the mixer on the lowest speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5 Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

source :  simplyrecipes