Tag Archives: vanilla ice cream

Drunk Blondies & Bourbon Caramel Sauce

Drunk Blondies & Bourbon Caramel Sauce

IMG_6622Drunk blondies are a dessert that will have you and your guest’s reminiscing for days! These drunk blondies are a buttery, chewy cookie bar made with bourbon, butter, toasted coconut, pecans and semi-sweet chocolate chips…could it get any better then that! They get even more decadent when you serve them with vanilla ice cream, homemade bourbon caramel sauce, whipped cream and extra toasted coconut to top it off. In fact, I wouldn’t serve them any other way. You will feel like you are in dessert ecstasy!

The recipe for these mouth watering cookie bars actually originates from the Back in the Day Bakery CookBook by Cheryl and Griffith Day. I Found this recipe on a fellow food blogger, Adam Robert’s website, called Amateur Gourmet. I haven’t had a chance myself to buy this cookbook but it’s high on my list! Adam serves up these drunk blondies with a bourbon caramel sauce from Food and Wine but I have my own which I love that I share below.

The Drunk Blondie bars couldn’t get any easier to make. You don’t even need a kitchen aid or electric mixer to make these just a large bowl and spatula or wooden spoon! It literally take’s all of a few minutes to combine the brown sugar, eggs, vanilla, bourbon, toasted coconut, pecans, chocolate chips and flour mixture. Then off into a baking dish lined with parchment for easy removal.

This is a great dessert if you entertain a lot because is it’s a total make ahead project. You can make the drunk blondies up to 3 days ahead and the bourbon caramel sauce up to a week ahead. The toasted coconut you want to make the same day or night before. You may burn the toasted coconut on your first try because that cooks faster then you think and you only have 6 minutes of toasting time. Don’t worry, just toss out the first round and throw in a second batch. You will be that much more knowledgeable and ready for the toasty quickness in the next round! Be sure to toast up extra coconut too, because it makes for an incredible addition at the end to sprinkle on top of your drunk blondie sundae’s!

As for my bourbon caramel sauce I have you heat up the heavy cream. This is a necessary step that some recipes don’t even mention.  It’s important to do this because adding cold cream into a boiling sugar mixture will most likely seize up and get temporarily lumpy.  There’s no worries here though. If this does happen just put the pan back on the stove, keep whisking and it will become a smooth caramel sauce in a matter of seconds!

Hope you enjoy the amazing drunk blondie sundae’s with ice cream, bourbon caramel sauce and toasted coconut. If you are putting together a whole meal you could start with an appetizer like crab cakes, spanakopita triangles, my famous Caesar salad, salmon BLT sliders, or move right to a main course like my bolognese sauce right from Urbino, Italy made with homemade spaghetti!

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Ingredients for Drunk Blondies – Makes 12 – 24 bars 

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 sticks unsalted butter – melted
  • 2 cups packed light brown sugar
  • 2 large eggs room temp
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons Bourbon
  • 1/4 cup chopped pecans
  • 1 cup (1/2 cup is for sprinkling over the dessert at the end) sweetened flaked coconut, toasted in a 350º oven on a cookie sheet until fragrant and golden brown – about 5 minutesNOTE: you need to stir every 2 minutes with a spatula and then shake the tray to distribute evenly ….watch it carefully- it burns easily
  • 1/4 cup mini semisweet chocolate chips

 Directions – Pre-Heat Oven to 350º:

  1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F
  2. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside
  4. Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth
  5. Add the eggs, vanilla, and bourbon, and mix until thoroughly combined
  6. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips
  7. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown
  8. Remove the pan from the oven and let cool completely on a wire rack
  9. Cut the blondies into bars
  10. The blondies will keep in an airtight container at room temperature for up to 3 days.

Tip: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350º. Spread the coconut on a baking tray and bake for 6 minutes, tossing every couple of minutes. Keep a close eye on the coconut, because it can burn easily.

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Ingredients for Bourbon Caramel Sauce:

  • 1 3/4 cups sugar
  • 1/2 cup water
  • 1 tablespoon light corn syrup
  • 2 tbsp butter
  • 1/3 cup bourbon
  • 1 1/2 cups heavy cream HEATED – If you don’t warm up the cream the temperature change will temporarily seize up the boiling water-sugar mixture…BUT don’t fret because all you need to do if this happens is put the pan back on the stove while whisking CONTINUOUSLY and it will all come back to a nice smooth sauce!

Directions for Bourbon Caramel Sauce:

    1. In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat
    2. You can stir the sugar-water mixture at first just to combine then DO NOT STIR after
    3. Cook until the sugar is dissolved washing down the sides of the pan with a wet pastry brush…just once
    4. Continue cooking without stirring until an amber caramel forms – from 5-8 minutes
    5. When it turns the pretty light amber color add in the butter and keep whisking
    6. BE CAREFUL NOT TO GET BURNED HERE because the mixture will rise up a little here at the butter/cream stages
    7. Remove from the heat and carefully stir in 1/2 the cream while STILL WHISKING – it will foam up here quite a bit so whisk it down slightly, then add in the rest of the cream and butter
    8. if it seizes up NO WORRIES all you need to do if this happens is put the pan back on the stove while whisking CONTINUOUSLY and it will all come back to a nice smooth sauce!
    9. Let cool for 1 minute and then stir in the bourbon
    10. Put the pan back on the stove and TURN DOWN the heat to medium and simmer any where from 3-15 minutes…how ever thick you like the sauce (it won’t get any darker at this point either just thicker)
    11. Let the caramel sauce cool slightly and serve warm or at room temperature
    12. NOTE: as the sauce cools it will thicken anyways
    13. The caramel sauce can be refrigerated for up to 1 week.

Homemade Applesauce

Homemade Applesauce

Playing at my childhood friend Karen’s house growing up and smelling her mom’s homemade applesauce simmering on the stove with aromas of apple and cinnamon in the fall air are one of those nostalgic memories that will stay with me my whole life. That’s where the inspiration for this show and recipe came from. I contacted my friend Karen about her mom’s recipe and she was happy to share.

Karen’s mom, Pat, used a food mill to pass the apples through smoothing out the consistency and removing the peels . For those of you who don’t have a food mill I am simplifying that process having you peel the apples prior to simmering. Even though the peel does offer a little extra flavor we will take the middle of the road for convenience purposes. For that smooth texture that I like I put the simmered apples in my food processor in small batches. You can skip this step completely by using a potato masher, whisk or even a fork to work out the lumps to your desired texture.

The only addition to Pat’s recipe is that I add in a couple of tablespoons of fresh squeezed lemon juice for a subtle brightness to the sauce balancing out the sweetness. Actually, I add the fresh lemon juice while I peel, core and slice the apples into eighths so they don’t turn brown. I want those cinnamon-apple aromas to permeate the house as soon as possible so I add her spices in the beginning of the simmering. Some recipes even add in orange or lemon peel when simmering the apples but I think that’s a matter of preference and you can get as creative as you want.

Making homemade applesauce is really easy to make filling your kitchen with so many wonderful seasonal aromas you may wonder why you don’t do it more often. You may find your self starting a crackling fire to get the full effect while your apples are simmering on the stove. Be careful if a window is open you may just find a neighbor or two dropping in to “borrow” a cup of sugar.

Fall is the perfect time to make this homemade applesauce with apples in abundance at the stores and local orchards. A wonderful thing about making applesauce is it stays well for months in your freezer. One of my favorite ways to have applesauce is with grilled pork chops, caramelized onions and a little crumbled Gorgonzola. For a simple, gluten-free dessert that’s out of this world you can top vanilla ice cream with this warm homemade applesauce, whipped cream, a drizzle of caramel sauce and a sprinkle of toasted apple crisp topping made with oats! This just may be my new favorite dessert! I buy our local Ashley’s vanilla ice cream and their caramel sauce when I make this incredible Applesauce-Caramel Sundae. So get into the holiday spirit and create those nostalgic memories for your kids, family and friends filling the house with simmering apples and cinnamon, a similar aroma to hot apple cider, that will stay with them forever. Hope you enjoy the show 🙂

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Ingredients:

  • 4 lbs. (10 apples) – an assortment of apples for well rounded flavors
  • 3 tbsp brown sugar
  • 3 tbsp white sugar
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • dash of cloves (optional)
  • 1 1/4 cup water
  • 2 tbsp fresh lemon juice

FOR Applesauce-Caramel Sundae:

  • Your favorite “apple crisp topping” recipe made with oats toasted up in the oven on 400º in a bake dish until golden
  • 1 Quart of your favorite local Ice creamery Vanilla and 1/2 pint of their caramel sauce
  • Whipped cream (1 cup heavy whipping cream, 1 tbsp confectioners sugar, 1 tsp vanilla, bourbon or whiskey)
  • Toasted apple crisp topping with oats

Directions:

  1. Peel, core and slice apples into 8ths and place into large pan
  2. Squeeze lemon juice on them slices as you go to prevent them from turning brown
  3. Mix the brown and white sugar together
  4. Sprinkle 1/2 the sugar on the apples
  5. Add all of the cinnamon, nutmeg, (cloves -optional) salt and the water
  6. Mix with a spoon and put on the stove over med/high bringing to a boil
  7. Turn down and keep simmering for 20-25 minutes until softened
  8. Taste and check sugar content, add the remaining sugar if you want sweeter
  9. If you add the rest of the sugar simmer for a few more minutes til it melts
  10. Remove from stove and let cool 5 minutes
  11. Mash the apples with a potato masher, fork, whisk or add to food processor til you get the texture that you want – If you are using a food processor only fill 1/2 way then puree
  12. Serve with a big grilled pork chop, topped with caramelized onions, and crumbled Gorgonzola or do up dessert with the Applesauce-Caramel Sundae…enjoy! 🙂