Pumpkin Bourbon Pie

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This boozy dessert is from F&W. It is delicious, but was a little strong for a few folks. Also, I would bake in a 8 inch springform pan next time.

For the crust
1-1/2 c chocolate wafer cookies, crushed
4 TBSP unsalted butter, melted

For the filling
½ c dark brown sugar
Salt
2 tsp cinnamon
1-1/2 tsp ginger
½ tsp allspice
¼ tsp nutmeg
1 c pumpkin purée
½ c heavy cream
¼ c bourbon
2 eggs, beaten

For the crust
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the cookie crumbs, butter, and sugar until evenly combined. Press this mixture into a 8-in. springform pan, with foil wrapped around the outside. Bake for 15 minutes. Remove from oven, and let it cool on a wire rack while you prepare the filling.

For the filling
Reduce the oven temperature to 350 degrees F.

In a medium bowl, whisk together the dark brown sugar, salt, ginger, cinnamon, allspice, and nutmeg. Add in the pumpkin and whisk until combined. Stir in the heavy cream and bourbon. Then whisk in the eggs until combined.

Pour the filling into the tart shell, and bake for 35 minutes, until set (a toothpick inserted should come out clean).

Cool on a wire rack.

Raspberry Manhatten

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Chambord is one of those liqueurs I never know quite what to do with, that is until now. This is nicely balanced little cocktail.

Ingredients:
2 part bourbon
1 part chambord
Dash of bitters

Combine in a cocktail shaker with ice. Shake, pour & enjoy.

Mint Julep

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In honor of the Kentucky Derby we are drinking Mint Juleups!

Ingredients
1/2 c sugar
1/2 c water
Soda water
Mint springs
Bourbon

In a small saucepan bring water and sugar to a boil. Stir until sugar is dissolved. Add mint sprigs and chill overnight.

Add 1 TBSP mint syrup to 2 oz bourbon and mint leaves. Muddle, add ice and soda.

Boozy Bundt Cake

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I need a cake to bring to a baby shower and what could be better than a chocolate bourbon bundt cake?

2 sticks unsalted butter, softened, plus more for the pan
2 c all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
1/4 c instant espresso powder
2 TBSP unsweetened cocoa powder
1 c bourbon, plus more for sprinkling
1/2 tsp kosher salt
2 c granulated sugar
3 large eggs
1 TBSP vanilla extract
1 tsp baking soda
Confectioners’ sugar, for garnish

Preheat oven to 325 degrees F. Grease and flour a 10-cup-capacity Bundt pan.

Set a heat-proof bowl over—but not touching—a saucepan of simmering water and melt the chocolate until just smooth, stirring occasionally. Let cool.

Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey.

Cool completely before serving, garnished with confectioners’ sugar, if you like.