Bourbon Pancakes

Bourbon Pancakes

 

Are you looking for a great recipe to make for your Valentine?  I have it right here!  Buttermilk pancakes are so good and the hardest part is going to the grocery to pick up the ingredients.  Add Bourbon syrup to the dish and you’ve got a meal that is scrumpdillyicious!

Ingredients
Bacon Pancakes with Maple Bourbon Butter Sauce
Pancakes:
8 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
3 cups buttermilk
4 tablespoons melted butter (slightly cool)
2 large eggs (lightly beaten)
Syrup:
2 tablespoons bourbon
1 cup maple syrup
3 tablespoons butter

Directions
For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

Chop the bacon into crumbs and separate the crumbs into two piles.
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

 

Photo and recipe by The Chew

 

Egg-Free Eggnog

Some people just don’t like eggs.  Or some people are vegans.  Whatever the case I came across this recipe that I thought you might like.  xoxo

 

Rebecca Firkser December 11, 2017

Start out with 4 cups unsweetened cashew or almond milk—you can make your own if you want, but it ultimately won’t make or break your eggnog. Pour the milk into a blender. Next, shake up another can of full-fat coconut milk, open it, and add the contents to the blender.

Add 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon allspice, ¼ teaspoon cloves, and 2 pinches of fine sea salt into the blender. Blend the mixture until well combined and frothy. Transfer the mixture to the fridge and let it chill for at least a few hours.

 

What’s Not to Like!

Caramel, bourbon and bacon need I say anything else?  All my favorite flavors rolled up in an awesome treat.  Thanks Food.com. Yummy!  xoxo

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US
Ingredients

5 quarts plain popped corn (freshly air-popped recommended.)
1⁄2-1 lb thick cut bacon, chopped, fried to just about crispy and well drained
1 cup butter
2 cups brown sugar
1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
1 teaspoon sea salt
1⁄2 teaspoon baking soda
3 ounces Bourbon (cheap is good)

Directions
Preheat your oven to 250º.
Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
Refrigerate.

Drunken Cherries

The holidays are coming!  Do you all like to pretend that you are straight out of Mad Men and make craft cocktails at your house?  Drinks such as Manhattans, Old Fashioned, Martini’s are all coming back into style.  Why not make a spectacular garnish that you can use or make for gifts?  These cherries are the best and can make your cocktail go from average to superstar in a flash! xoxo

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Ready In 15 minutes

Microwave bourbon (the highest proof possible) and brown sugar in a microwave-safe dish until hot, about 1 minute. (Or heat in a small saucepan over medium heat, stirring occasionally, until hot.) Stir until the sugar is dissolved. Place cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month.

Recipe and photo from Madewell

Hot Buttered Bourbon- Yes Please!

I’m loving these cooler temps, it just makes me want to get out my boots, sweaters and drink bourbon! Break out the snuggies and enjoy. Xoxo

2

Hot Buttered Bourbon

10mins · 2 Servings
Ingredients 
1 cup apple cider

2 tablespoons unsalted butter, softened

1 tablespoon honey

¼ teaspoon cloves

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

½ cup (4 ounces) bourbon

Cinnamon sticks for garnish