Fall Desserts + Cocktails for National Dessert Day

Our Favorite Fall Desserts + Cocktails for National Dessert Day

We are capturing the best delicious and sweet flavors of the fall season just in time for National Dessert Day. ThisSunday, October 14th, marks yet another “National Day” day that has us drooling over our favorite bourbon smoked recipes.

This delicious Bourbon Smoked Sea Salt Caramel Sauce is quick and easy to make! Melted Bourbon Smoked Sugar and cream with a dash of bourbon Smoked Sea Salt combined to create this buttery smooth treat.

Makes 1 3/4 cups

1/2 cup (1 stick) unsalted butter, cut into pieces

1 1/4 cups of Bourbon Smoked Sugar

1/2 cup heavy cream

1 1/2 teaspoons Bourbon Smoked Sea Salt

In a medium, heavy-bottomed saucepan, combine the butter and Bourbon Smoked Sugar. Heat over medium-high heat until butter is melted. Pour in cream and whisk until sugar dissolves and sauce is smooth about three minutes. Lower heat, if needed, to maintain a gentle bubble.

Add smoked salt and whisk to combine. Pour into a jar. Allow cooling for 15 minutes before enjoying. To reheat, microwave sauce in 30-second intervals stirring between. Heat and stir until desired consistency.

Apple Cake with Bourbon Whipped Cream

Makes 1- 9”x13” pan

For the cake:

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons Bourbon Smoked salt

16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)

2 cups granulated sugar

2 large eggs, lightly beaten

2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract

½ cup Bourbon Barrel Smoked Sugar

2 teaspoons cinnamon

juice of ½ a lemon

5-6 tart apples, such as Granny Smith, Honeycrisp, or Macintosh

For the bourbon whipped cream:

2 cups heavy whipping cream, cold

2 tablespoons confectioner’s sugar

2-3 tablespoons Kentucky Bourbon

2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract

Procedure:

1) Preheat oven to 375 degrees. Butter a 9 “x13” baking pan. In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in the refrigerator.

2) In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and 2 cups of granulated sugar until pale and fluffy. Add the eggs and vanilla and mix. Add the flour mixture and beat until combined. Batter will be thick. Spread mixture evenly into the prepared pan.

3) In a small bowl, mix the smoked sugar and cinnamon. Peel, core and slice the apples into a large bowl and toss with the lemon juice. Add the cinnamon smoked sugar and toss well to combine. Arrange and shingle the sugared apples on top of the batter to completely cover the cake, pressing in lightly. Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before serving with the bourbon whipped cream.

Togarashi Caramel Corn

OLD FORESTER – HOT TODDY NO. 2

OLD FORESTER – MUDDY BOOTS

INGREDIENTS

Spiced and Buttered Hot Cider and Bourbon
This festive drink is a perfect way to bring in the autumn weather.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
4 cups apple cider
1 cup water
6 tbsp Bourbon Smoked Sugar
6 whole cloves
2 cinnamon sticks
5 tbsp unsalted butter chilled
1 1/2 cups Kentucky Bourbon
1/4 cup fresh squeezed lemon
ground nutmeg for garnish
Instructions
Combine first five ingredients in a large saucepan.
Bring to a boil.
Cover with a lid and allow to steep for 15 minutes.
Add 4 tbsp of the butter to the an and bring back to a boil.
Remove from heat and add bourbon and lemon juice.
Strain cider into a large pitcher or measuring cup.
Cut remaining tsp. of butter into four pieces
Divide between four mugs or cups and add a piece of butter to each mug.
Garnish with a sprinkle of nutmeg and serve.