Seasonal Sweet Treats – Recipes and Ideas

Bourbon Spiced Pumpkin Cupcakes with Burnt Maple Buttercream

by Chef Loreal Gavin

  • Feeds: 12
  • Prep Time: 90 minutes
  • Bake Time: 15-35 minutes
  • Total Time: 2 Hours

Ingredients for cake:

  • 2 boxes of store-bought spice cake mix
  • Water, vegetable oil, and eggs called for on cake mix boxes
  • 1 ( 15 oz ) can of pumpkin puree or two cups of leftover pumpkin pie

Method for cake or cupcakes:

  1. Prepare cake according to the recipe on the box.
  2. While mixing, add pumpkin pie or canned pumpkin puree.
  3. Line pan with parchment paper and fill to 3/4 full.
  4. Bake according to the recommendations on the box.

Cool cake for 15-30 minutes

Ingredients for Burnt Bourbon Maple Buttercream:

Method for buttercream:

  1. Combine granulated sugar or Bourbon Smoked Sugar and Bourbon Barrel Aged Maple Syrup in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a rolling boil.
  2. Place egg whites in a stand mixer with a whisk or in a medium bowl using a handheld mixer, beat until whites are almost able to hold soft peaks. They will start to look slightly ‘shiny’ when ready.
  3. Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling. Pour syrup in a steady slow stream in a spot in the center of the top of the spinning whisk. Once all the syrup has been added, keep mixing on medium-high until the bottom of the bowl feels cool to the touch, and the meringue has cooled down to room temperature, about 15-20 minutes.
  4. Add butter one cube at a time, beating well after each addition. Add in the vanilla and salt. The buttercream may start to look as if it’s curdling, but keep whipping until the buttercream comes together and becomes smooth and silky, about 15 minutes.

Use buttercream immediately or refrigerate in an airtight container in the fridge for up to two weeks or in the freezer for up to two months. 

Spiced Pie Crust Chips + Cake Garnish

Method for garnish:

  1. Preheat oven to 350 degrees. Unroll the pie crust and lay it onto a parchment-lined baking sheet. 
  2. Sprinkle the pie crust with sugar and cinnamon, then delicately cut the unbaked pie crust into 10 separate pieces with a pastry cutter or butter knife. 
  3. Bake for 7-10 minutes or until crispy and golden brown. 
  4. Allow baked pie crust to cool.
  5. Break into smaller pieces.

Use for decorating cake or for dipping!

Bourbon Vanilla 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

 

Method:

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.

Apple Cake with Bourbon Whipped Cream

Makes 1- 9”x13” pan

For the cake:

For the bourbon whipped cream:

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.

With Maple Drizzle and Orange Zest Marshmallow Topping

Feeds: 10

Prep Time: 75 minutes

Bake Time: 25 minutes

Ingredients for Pastry Tart

Orange Zest Marshmallow Topping

  • 1 small container of of marshmallow cream (7 ounces)
  • zest from one orange

In a small bowl combine the marshmallow cream and the zest from one orange.

Eggwash

  • 1 whole egg
  • 1 t. warm water

Make the egg wash by adding one tablespoon
of water to one whole egg and whisk vigorously with a fork.

Suggestion: Add or dip with Bourbon Barrel Aged Maple Syrup 

Method:

Preheat oven to 400 F. Line a baking sheet with parchment paper. Let the puff pastry set out on the countertop for about 30 minutes until it’s more pliable. You will have one layer for the top of the pastry and one for the bottom. Once pliable, roll out both puff pastry sheets until they are 12 x 9 inches.
Grid out 8 separate rectangles with the egg wash with a pastry brush. Sprinkle the bottom puff pastry layer with Bourbon Smoked Sea Salt and then divide the leftover sweet potato casserole into the 8 different squares leaving about an inch in between. Lay puff pastry over the egg-washed and sweet potato casseroled sheet. With the side of your palms, delicately divide the 8 different portions sealing all the sides of the pastry.
Place the potato-filled pastry sheet into the freezer on a parchment-lined baking sheet for 15 minutes until its almost frozen and easier to cut.
Cut the pastry filled sheet into 8 equal rectangle pieces and set them on a parchment-lined sheet tray a few inches apart.
Using the egg wash, lightly brush the top side of each pastry gently until they are completely covered. Lightly sprinkle the Bourbon Smoked Sugar on each pastry and pop them in the preheated oven for about
20-25 minutes or until deep golden brown.
Remove from oven and cool for about 15 minutes. Top with Orange Zest Marshmallow Cream Topping and finish with a sprinkle of Bourbon Smoked Sea Salt.
Serve immediately.

BOURBON BARREL SORGHUM COOKIES

Ingredients:

3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup Pure Cane Sorghum
1 egg
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. Bourbon Smoked Pepper
Bourbon Smoked Sugar
Directions:

In a medium bowl, cream together butter and sugar.
Add egg and Pure Cane Sorghum. In a separate
bowl, combine dry ingredients and mix well. Add the dry mix into
the butter mixture. Mix until smooth. Wrap in plastic
wrap and chill for 1 hour. Preheat oven to 350
degrees F. Line baking sheet with parchment. Scoop
dough to 1-inch disks and dip in Bourbon Smoked
Sugar. Place 2 inches apart. bake 10-12 minutes.

Maple Candied Bourbon Smoked Pepper Bacon

Ingredients:

Method:

  1. Place Bourbon Smoked Bacon on a wire rack on a foil-lined baking pan, brush top of Bourbon Smoked Pepper Bacon with Bourbon Barrel Aged Maple Syrup and sprinkle on 1/2 Bourbon Smoked Sugar.
  2. Bake in a preheated 400 degrees oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the remainder Bourbon Smoked Sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.

Chocolate Mousse with Smoked Cacao Nibs and Sea Salt

Serves 2
1 large egg white
½ cup of heavy cream (plus extra to whip for garnish)
1 large egg yolk
2 Tbsp granulated sugar
⅓ cup semi-sweet or dark chocolate, chopped
1 Tbsp of butter, unsalted pinch Bourbon Smoked Sea Salt, plus extra for garnish
½ tsp Bourbon Barrel Aged Madagascar Vanilla Extract
1 Tbsp Bourbon Smoked Cacao Nibs

Method

  1. In a small bowl, with a clean whisk, or electric hand mixer, whisk the egg white until it forms stiff peaks. In a medium bowl, whisk the heavy cream until it forms stiff peaks. Set both aside in the refrigerator.
  2. In a small bowl, beat the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color, and the sugar dissolves. Set aside.* this recipe easily doubles to make 4 servings
  3. In a small saucepan, add about an inch of water and bring it to a simmer. Place a small, heatproof bowl over the saucepan and add the chocolate, butter, and a pinch of smoked salt. Over low heat, cook just until the chocolate melts. Remove from heat. Stir to combine.
  4. Spoon ¼ of the chocolate into the egg yolk mixture and mix just until combined. Pour this mixture into the remaining chocolate and place over the simmering water in the saucepan. Add the vanilla extract. Stirring constantly, cook over low heat for two minutes or until the mixture thickens. Remove from heat and cool for a few minutes, stirring frequently.
  5. Stir in 1/3 of the whipped egg whites into the cooled chocolate mixture. Gently fold in the remaining egg whites. Gently fold the chocolate mixture into the whipped cream, being careful not to over mix. Pour the mixture into two serving cups or bowls and refrigerate for a minimum of 4 to 6 hours.
  6. To serve, sprinkle top with a pinch of Bourbon Smoked Sea Salt, a dollop of whipped cream, and Bourbon Smoked Cacao Nibs.

* This recipe easily doubles to make 4 servings.

Salted Smoked Sesame, Tahini, Chocolate Chip Cookie Bar

Makes 16 bars

1 stick (1/2 cup) unsalted butter, melted and cooled

1/3 cup tahini, stirred

1 large egg

1 cup light brown sugar, packed

1 tablespoon Bourbon Barrel Aged Madagascar Vanilla Extract

1 teaspoon Bourbon Smoked Salt + more for sprinkling

1 cup (125 grams) all-purpose flour

1 cup chocolate chips

2 tablespoons Bourbon Smoked Sesame Seeds

Method

1. Preheat the oven to 350 degrees. Line a 9” x 9” pan with foil or parchment and grease or spray with a non-stick cooking spray. In a large bowl, combine the melted and cooled butter, tahini, egg, brown sugar, vanilla, and smoked salt. Whisk to combine.

2. Add the flour, chocolate chips, and smoked sesame seeds. Stir until just combined. Pour into prepared pan and smooth the top with a spatula. Sprinkle top with a little more smoked salt, if desired. Bake for 16-18 minutes or until light, golden brown and a toothpick inserted comes out clean, with a few moist crumbs. Cool completely before cutting into 16 bars. 

Overnight Stuffed French Toast
  1. 5 large eggs
  2. 1 cup half and half
  3. ¼ cup Bourbon Barrel Aged Sorghum
  4. ½ teaspoon Bourbon Smoked Salt
  5. 1 teaspoon Bourbon Barrel Aged Vanilla Extract
  6. 8 slices sturdy bread or your favorite bread for French toast (we used raisin challah)
  7. ½ cup cream cheese, room temperature
  8. ½ cup jam or preserves of your choice
  9. butter and syrup, for serving

 

Method:

1) Spray or butter a parchment-lined 9”x13” pan or rimmed baking sheet. Set aside. In a large bowl, whisk together the eggs, half and half, sorghum, smoked salt, and vanilla.

2) Make sandwiches. Spread about 2 tablespoons each of cream cheese and jam on one slice of bread. Top with another slice of bread. Press together lightly and soak in the egg mixture for about 1 minute on each side. Repeat with remaining bread. Lay soaked sandwiches on the baking pan. Cover with plastic wrap and refrigerate overnight. (French toast may also be made right before cooking.)

3) Remove sandwiches from the refrigerator before you preheat the oven to 350 degrees—Bake french toast for 25 minutes. Flip sandwiches over and bake for 20-25 minutes more. Cut each sandwich in half, transfer to a serving dish and serve with your favorite syrup and butter.