Bourbon Cupcakes with Maple Frosting Topped with Candied Bacon

Brace yourself for this one, y'all...

 

The adults in your life will love these! They are perfect for game days or Father's Day. Just be sure not to share with anyone under 21, the alcohol does not bake off.

I used Jim Beam Bourbon Whiskey in my cupcakes. Feel free to use your favorite bourbon.

These cupcakes have a subtle whiskey flavor. If you want them to pack more of a punch, just exchange 1-2 tablespoons of the milk for additional bourbon whiskey. Then you will have one saucy cupcake!

 

Ingredients

• 1½ Cups AP Flour
• 2 tsp Baking Powder
• 1 Stick Salted Butter (room temp)
• 1 Cup Brown Sugar
• 2 Eggs
• 6 Tb Whole Milk
• 6 Tb Bourbon Whiskey

Directions

1. Preheat oven to 350°
2. Sift together the flour and baking powder. Set aside.
3. In a large bowl, cream the butter and brown sugar. (2-3 minutes)
4. Add the eggs and milk. Mix until incorporated.
5. Add the bourbon and mix.
6. Slowly add the dry ingredients and mix until smooth.
7. Place liners into 2 cupcake pans. Fill liners 2/3-3/4 full.
8. Bake for 22-24 minutes. Or until light golden brown and cupcakes spring back to the touch.
9. Let cool in pans for 1-2 minutes. Then transfer to cooling racks.

Top cupcakes with Buttercream and Candied Bacon

Notes:

• This recipe yields 12-14 cupcakes.
• For a stronger bourbon flavor, exchange 1-2 tablespoons of the milk for additional whiskey.

Maple Buttercream

Ingredients

• 6 Tb Pure Maple Syrup
• Butter (softened/room temp)
• Sugar

 

Directions

1. In a stand mixer fitted with the whisk attachment, whip the butter for 30 seconds.
2. Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition.
3. {3 cups for plain frosting or 3.5 cups for maple buttercream}
4. Stop and scrape down sides. Add the maple syrup now if doing so.
5. {1-2 tsp of vanilla paste or extract can be added for vanilla buttercream frosting}
6. Mix on medium/high speed for 3-4 minutes. Frosting will be light and creamy.
7. Chill in the refrigerator for 5 minutes before frosting your cake.
8. Store leftover frosting in an airtight container in the refrigerator.

Candied Bacon

Despite the fact I don't eat meat, even I know how amazing this would be.  But I don’t think I need to explain how delicious bacon is . . . duh.  Add some Bourbon Whiskey and Maple Syrup for Pure Bacon Bliss!

This Glazed Bacon Recipe is perfect for snacking on or to use in recipes.

 

Ingredients

• 1/2 lb Bacon
• 2 Tb Brown Sugar
• 2 Tb Maple Syrup
• 2 tsp Bourbon Whiskey

Directions

1. Preheat oven to 350°
2. Cut bacon strips in half. (optional)
3. Mix together the brown sugar, maple syrup and whiskey.
4. Transfer bacon strips to the glaze bowl and toss until evenly coated with bacon.
5. Line a baking sheet with foil and place a rack on top.
6. Lay bacon on the rack in a flat even layer.
7. Bake for 25-30 minutes or until crispy. Baste a few times in between.
8. Watch closely the last 5 minutes because the bacon will burn quickly.
9. Cool for 5 minutes before serving.







 





Gomen Wot (Ethiopian Collard Greens)

These fragrant collards go really well with Yemisir Kik Wot (Ethiopian red lentils). 

INGREDIENTS:

• 4 tbsp. unsalted butter
• ⅛ tsp. black cardamom seeds
• ⅛ tsp. ground fenugreek
• ⅛ tsp. nigella seeds
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, minced
• 3 cloves garlic, minced
• 2 Thai chiles, stemmed, seeded, and minced (or hot pepper flakes)
• 1 1" piece ginger, peeled and minced
• 1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/3 cups of hot water (or more as needed)
• White wine vinegar, to taste

DIRECTIONS:

1. Heat butter in a 6-qt. pot over medium heat.
2. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes.
3. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes.
4. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.
5. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil.
6. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes.
7. Peek every now and then and add more hot water if needed.
8. Stir in vinegar and serve collards hot.

Berbere Spice Blend (Ethiopian Spice Mix)

I can't even begin to tell you how amazing this spice mix is.  It is essential for Ethiopian cooking. Some of these spices might be hard to find (ahem... ajwan seeds??), but it really is worth the trip to an Indian market (or order online, if you have to).

*Note: Start with a lower amount of cayenne and test it before you add more. 
 

• 1/3-1/2 cup cayenne (depending on your heat tolerance)
• 1/2 cup paprika
• 2 TB Himalayan pink salt (yes, it makes a difference)
• 2 tsp ground ginger
• 2 tsp onion powder
• 1 tsp ground fenugreek
• 1 tsp ground nutmeg
• 1 tsp ground cardamon
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground turmeric
• 1/8 tsp ground cloves
• 1/8 tsp ground ajwan seeds

 

I like to grind/mix it all with a mortar and pestle, but you can just mix it, as long as it's combined well.  Store in a dry, airtight container.  Use in Ethiopian cooking.  Also really good on fries, meats, fish, etc.

 

 

Yemisir Kik Wot (Ethiopian Red Lentils)

I've been craving Ethiopian ever since we left NYC, but was intimidated by making my own berbere (an essential African spice mix)... until now! 

INGREDIENTS:

• olive oil (I used about 2-3 TB)
• 1 large red onion, chopped
• 4 cloves garlic, minced
• 2 T. ginger, minced
• 2-4 tsp. curry powder
• 1 tsp. garam masala
• 3-4 tsp berbere (depending on how spicy you like it, start with less)
• 1 15oz can of tomatoes, pureed
• 12 oz. small red lentils
• 4-5 cups vegetable broth, or more as needed
• 1 scotch bonnet pepper, minced (omit if you can't handle too much heat)
• Himalayan pink salt

DIRECTIONS:

1. Heat oil over medium heat in a dutch oven or heavy bottomed stock pot.
2. Saute onion and ginger with a pinch of salt until the onion is translucent.
3. Add the garlic and spices; saute for about 30 seconds, stirring constantly.
4. Add the tomato puree and let simmer down for about 5 mins, stirring often.
5. Add broth and lentils, bring to a boil.
6. Cover, simmer on low for 45 mins, stirring occasionally and checking fluid levels. 
7. Add more broth as needed.
8. Check to see if you need more spices or salt; add more to taste.

*I didn't have injera bread, so I served ours over basmati rice. 
*These pair nicely with Gomen Wot as well.

Breakfast Burritos with Spicy Grilled Pineapple

 
These are extremely versatile.  So, feel free to adjust the ingredients according to what you like or have on hand. 
 
Ingredients:

• 3-5 Eggs (depending on how many people you're feeding)
• Splash of milk (few TBSP)
• 1 tsp extra virgin olive oil (or more as needed)
• 3 garlic cloves
• 1 medium onion
• 1/2 bell pepper, diced
• 1 cup diced potato (half a medium potato)
• 1.5 cups sliced crimini mushrooms (about 9 mushrooms)
• 1/4 c queso fresco
• 3-4 tbsp chopped cilantro
• 1-1.5 tbsp fresh lemon juice
• Salt (or to taste) + black pepper (I'm in love with pink salt!)
• For garnish: salsa, hot sauce, shredded cheese, green onion, sour cream, etc.

Directions:

1. Beat the eggs and milk with a whisk
2. Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté onion and bell pepper for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
3. Pour eggs on top, and season with salt and pepper to taste. Continue cooking on low until potato and egg is cooked through.
4. Add a scoop of the mixture on a large tortilla wrap, spoon on salsa, and top with shredded cheese and chopped green onion if desired.

These are really good paired with my spicy grilled pineapple (see below).


Spicy Grilled Pinapple

'Tis the season for grilling!  (Well, almost...)  Here's a great way to enjoy something delicious on the grill without sabotaging your diet.

Ingredients:

• 1 fresh pineapple - peeled, cored, and cut into 1" rings
• 1/4 tsp of agave nectar or honey
• 3 TB of melted coconut oil
• dash or two of cayenne or hot pepper flakes (sriracha works well too)
• dash or two of salt to taste

Directions:

1. Add all the ingredients to a big ziplock bag and lightly shake.
2. Marinate for at least 30 minutes, or preferrably overnight.
3. Preheat grill on high (or grill pan on med-high).
4. Lightly oil grate or grill pan with coconut oil.
5. Grill on each side for 2-3 minutes or until grill marks appear.
6. Nom!!