LifeSoup by Cherie Dawn Haas

By Cherie Dawn Haas

Having been born and bred in Kentucky, bourbon has a special place in my heart. Among my many recipes with unique ingredients such as lavender and sorghum, I’ve found that bourbon makes an interesting addition to some desserts. With that in mind, here are three of my favorite tried-and-true bourbon recipes.

I have two suggestions: First, start with your favorite brand of bourbon. Second, don’t be tempted to add more bourbon just because it’s delicious. 😉 Follow the recipes exactly at first, and then adjust the amount of bourbon you use after you taste the original versions here.

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1. Bourbon Cream Cheese Brownies

Source: MyRecipes.com via Southern Living, December 2011

4 oz. unsweetened chocolate baking squares
¾ c butter
½ firmly packed light brown sugar
1 ¾ c granulated sugar, divided
4 large eggs, divided
1 tsp vanilla extract
⅛ tsp salt
1 c flour
8 oz cream cheese, softened
2 Tbsp flour
¼ c bourbon

Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate squares and butter in a large microwave-safe bowl 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 ½ cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.

Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining ¼ cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.

Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.

Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.

2. Bourbon and Coke Bread Pudding

Source: Kentucky Living, March 2016

Syrup: 
2 liters Coke
1 Tbsp bourbon, or to taste

Pudding:
1 c sugar
5 large eggs, beaten
2 c milk
2 tsp vanilla extract
1 Tbsp Coke syrup
3 c bread cubes

To make syrup, pour Coke into a large saucepan or stockpot and bring to a boil. Boil over medium heat until the mixture reduces to ¾ cup (30-60 minutes). Cool. Stir in bourbon.

For the pudding, beat sugar, eggs, milk, vanilla, and Coke syrup in a large bowl. Add bread cubes and allow to stand for 10 minutes or refrigerate several hours.

Heat oven to 350°. Grease an 8 ½ by 4 ½ inch loaf pan. Pour bread mixture into loaf pan and bake 35-45 minutes or until golden brown. Let rest at least 10 minutes before scooping. Serve with a little Coke Syrup.

3. Bourbon Balls

Source: My sweet mother-in-law, Sandy Haas (rest in peace)

1 c finely crushed vanilla wafers
1 c finely crushed pecans
1 ½ c powdered sugar
2 Tbsp unsweetened cocoa
2 oz bourbon
2 Tbsp light corn syrup
Plus: About ¼ c granulated sugar, put into a sandwich baggie

Combine wafers, pecans, powdered sugar, and cocoa. In separate bowl, combine bourbon and corn syrup. Mix all thoroughly. Refrigerate one hour. 

Shape into balls. Put a few at a time into the baggie to coat with sugar. Store in an airtight container.

Note: This bourbon balls recipe is easy to double, makes a great holiday gift, and you can easily use walnuts instead of pecans. Wait a couple of weeks to eat them (I know, right?), this allows the flavors to develop and they taste even better.

If this isn’t enough, you can also check out these 20 Dessert Recipes for Bourbon at Parade.com.

Do you have a favorite bourbon recipe? Share it with me in the comments below!

Peace, love, and spirits,
Cherie Dawn

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