Monday, May 16, 2011

Bourbon and Banana Cupcakes

This is a great way to use up those extra bananas!

For the cupcakes:

3/4c butter, softened
2 1/8c white sugar
3 eggs
1 tsp. vanilla extract
2 TBSP bourbon
3c all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2c buttermilk (or 1 1/2c milk + 1 1/2 TBSP lemon juice)
2 tsp. lemon juice
1 1/2c mashed bananas

1.  Preheat oven to 350*  Butter and flour cupcakes pans.

2.  In a small bowl, combine bananas and lemon juice.  Set aside.

3.  In a medium bowl, combime the flour, baking soda, and salt.  Set aside.

4.  Using a stand mixer, combine butter and sugar on medium speed until fluffy.

5.  Add eggs, one at a time, blending completely after each addition.

6.  Add vanilla and bourbon; continue mixing.

7.  Gradually add 1/2 of the flour mixture, all of the buttermilk, then the remaining flour mixture.  Continue mixing until well blended.

8.  Stir in banana mixture.

9.  Pour into prepared cupcake pans and bake 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

For the frosting:

3/4c butter, softened
1 (8oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1/2 oz. bourbon
2 TBSP heavy cream
4c confectioners' sugar

1.  Using a stand mixer, combine butter and cream cheese on medium speed, until fluffy.

2.  Add vanilla, bourbon, and heavy cream.  Continue mixing until well blended.

3. Gradually add confectioners' sugar one cup at a time, until desired consistency is reached.

4.  Refrigerate approximately one hour before frosting cupcakes.
 The frosting would also be amazing on a Red Velvet cake.
Cheers!

Monday, May 9, 2011

Beer Battered Jalapeno Bites

These little appetizers are surprisingly yummy and addictive!

5-6 fresh medium size jalapenos, seeded and sliced
1/2c all-purpose flour
1tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp garlic powder
2 eggs, slightly beaten
1c light beer (I used Corona)
vegetable oil for frying
ranch dressing (we like the spicy version)
1.  Combine flour, salt pepper, chili powder, and garlic powder in a small mixing bowl.
2.  Add eggs and beer and stir until well blended.
3.  Heat oil in skillet or fryer to about 375*
4.  Dredge jalapeno slices in batter and add to hot oil.
5.  Fry until golden brown.  Remove to drain on a paper towel-lined plate.

6. Serve with spicy ranch dressing for dipping.
Bet you can't eat just one!
Cheers!

Monday, May 2, 2011

Coconut Rum Banana Bread

1 1/3c all-purpose flour
½ tsp. baking soda
¼ tsp. salt
1/2c butter, softened
3/4c white granulated sugar
1 egg
½ tsp. vanilla extract
1/4c coconut flavored rum (I like Malibu)
1c mashed bananas (3-4 med. size)
1/2c pecans, chopped
1/2c coconut, flaked

1.  Preheat oven to 350* and grease an 8”x4”x2” loaf pan.

2.  In a small bowl, combine flour, baking soda, and salt. Set aside.

3.  In a large bowl, use mixer to cream butter and sugar until fluffy.

4.  Add egg, vanilla extract, and rum to butter mixture and beat on medium-high speed until well blended.

5.  Stir in mashed bananas..

6.  Add flour mixture and stir just until blended.

7.  Fold in the coconut and pecans.

8.  Pour batter into prepared pan and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.

9.  Allow to cool in pan for about 10 minutes then transfer to a wire rack to cool completely before slicing.
Cheers! 


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