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!

Bourbon and Mango Pulled Pork Sandwiches

3 TBSP olive oil

1 TBSP salt

1 TBSP pepper

1 TBSP garlic powder

1 mango or 1c frozen mango puree, thawed

1 (2-3lb.) pork loin roast

1 TBSP coarse ground black pepper

½ tsp. sea salt

½ tsp. chipotle chile powder, or to taste

1/8c balsamic vinegar

1c water

For the sauce:

½ tsp. chipotle chile powder

1 tsp. molasses

2oz. Bourbon or whiskey

1 (18oz.) bottle spicy barbeque sauce

sandwich buns

1. Peel mango and remove pit. Place pit in slow cooker and chop mango.

2. In a small bowl, combine salt, pepper, and garlic powder. Sprinkle spice mixture evenly over pork roast.

3. Heat oil in a large skillet or Dutch oven over medium high heat. Place roast in skillet and sear, 2-3 minutes on each side until evenly browned.

4. Remove roast from skillet and place in slow cooker. Add chile powder, balsamic vinegar, and water.

5. Cover and cook on low heat 5-6 hours, or until meat is fork tender and cooked through.

6. Add chopped mango to a blender and puree until smooth. Add puree to a medium saucepan. Add chile powder, molasses and Bourbon; bring to a simmer.

7. Stir frequently until mixture is reduced and slightly darkened in color, about 10 minutes.

8. Add barbeque sauce and stir until evenly blended. Remove from heat.

9. When roast is fully cooked, remove and place on cutting surface. Discard cooking liquid and mango pit.

10. Shred roast using two forks, the return to slow cooker. Add mango barbeque sauce and stir to distribute evenly.

11. Cover and cook on high heat 1 hour. Serve on sandwich buns.

**Photo Coming Soon!**

These are some yummy sandwiches!

Cheers!

Cherry & Bourbon Bites

These little candies are super easy to make and are perfect for the holidays

because you make them about a week or so ahead of time. 

I used Old Granddad's Kentucky Bourbon but you could easily substitute rum.

1 c. semi-sweet chocolate chips

1/2 c. bourbon

1/4 c. corn syrup

3 c. finely chopped vanilla wafers (make it easy, do it in the blender)

1 1/2 c. ground pecans (same here - blender)

24 candied cherries, halved

1/2 c. confectioners' sugar

1. Melt chocolate chips, in microwave or over double boiler, stirring occasionally until smooth.

2. Remove from heat and stir in the bourbon and corn syrup.

3. In a medium bowl, toss together the vanilla wafers and nuts.

4. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands.

5. Shape into 1-inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.

6. Store in an airtight container.

These are pretty tasty right away but the flavor improves
over a few days.