booze Archives - Baked Sunday Mornings

Brown sugar, bourbon, and walnuts! Posting date is May 8.

In the Oven: Derby Cookies

Author: Matt Lewis & Renato Poliafito

Yield: 36-40 cookies

Ingredients

3½ ounces (100 g) walnuts (about 1 cup), toasted
2 cups plus 2 tablespoons (270 g) all-purpose flour
½ teaspoon kosher salt
8 ounces (2 sticks/225 g) unsalted butter, softened, cut into cubes
2 tablespoons good-quality Kentucky bourbon
1 tablespoon pure vanilla extract
½ cup (110 g) firmly packed dark brown sugar
½ cup (120 g) bourbon sugar (see sidebar) or raw or demerara sugar
¾ cup (85 g) confectioners’ sugar (optional)

Instructions

In the bowl of a food processor, process the walnuts until almost all are finely ground but some remain coarse.
In a medium bowl, whisk the flour and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, mix together the butter, bourbon, and vanilla on medium speed until smooth and combined. Add the brown sugar and beat again until the mixture is well combined and light, 3 to 4 minutes. Add the flour mixture and beat on low speed until just combined. Turn the mixer to the lowest speed and add the nuts; mix for 15 seconds. Remove the mixing bowl from the mixer and finish incorporating the nuts with a wooden spoon.
Line a baking sheet with parchment paper.
Using a small ice-cream scoop with a release mechanism (or a small spoon and your hands), form balls from tablespoons of dough and place them on the prepared baking sheet about ½ inch (12 mm) apart. More than likely, you should be able to fit all of the balls on one half sheet baking pan; the dough does not really spread during baking. Freeze the balls until firm, about 30 minutes.
Preheat the oven to 350°F (175°C).
Remove the balls from the freezer and let sit for 5 minutes. Place the bourbon sugar in a wide shallow bowl. Roll the balls in the sugar to coat them completely, applying pressure as needed to make the sugar stick, and place them back on the baking sheet. Bake just until the balls start to color, 12 to 14 minutes. Remove the baking sheet from the oven and let them cool for about 10 minutes.
If using, sift the confectioners’ sugar into a wide shallow bowl. Roll the balls in the sugar and place then on a cool surface. Let the balls cool completely and sprinkle them again with more of the confectioners’ sugar right before serving.

Bourbon sugar two ways

Vanilla bourbon sugar is addictive. Use the leftovers to finsih other desserts, to stir into coffee, and to make assorted fancy cocktails.
Quick and Dirty Bourbon Sugar: Place 5 cup (120 g) raw or demerara sugar in a ceramic canister that has an accompanying lid (or use a small bowl covered with a small plate). Add ½ teaspoon bourbon, cover with the lid, and shake vigorously until well combined. Wait at least 30 minutes for the flavor to develop before using.
Slow and Steady Vanilla Bourbon Sugar: Place 1 cup (240 g) raw or demerara sugar in a canister that has an accompanying lid. Split a vanilla bean lengthwise and stick the vanilla bean halves into the sugar. Drizzle the sugar with 2 teaspoons of bourbon, and top with 1 more cup (240 g) raw or demerara sugar. Cover the canister and shake like crazy. Place the canister in a dark, cool place and wait about a week for the flavors to fully develop.

Notes

How to store: The cookies will keep in an airtight container for up to 5 days.

For St. Patrick’s Day, we’re baking a chocolate-stout Bundt cake with whiskey-Baileys glaze! Posting date is March 13.

In the Oven: St. Patrick's Drunk Bundt Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake

Ingredients

For the Chocolate-Stout Bundt Cake

2 cups (255 g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
1½ cups (12 ounces/360 ml) Guinness, or other dark stout, measured without foam
1 cup (85 g) unsweetened cocoa powder
6 ounces (1½ sticks/170 g) unsalted butter
4 ounces (115 g) good quality dark chocolate, 60 to 72% cacao
1½ cups (330 g) firmly packed dark brown sugar
¾ cup (150 g) granulated sugar
¼ cup (60 ml) canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large egg yolks
½ cup (115 g) sour cream
½ cup (120 ml) heavy cream

For the Whiskey-Baileys Glaze

1 (8-ounce/226 g) package cream cheese, softened
1 cup (115 g) confectioners’ sugar, sifted
½ cup (120 ml) heavy cream
2 tablespoons Irish whiskey, such as Jameson
1 tablespoon Baileys Irish Cream

Instructions

Make the Chocolate - Stout Bundt Cake

Preheat the oven to 350°F (175°C).
Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder. Alternatively, you can use butter instead of spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
Whisk together the flour, baking powder, salt, and baking soda.
Place the Guinness, cocoa powder, butter, and chocolate in a large saucepan. Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil. Remove from the heat and add the brown and granulated sugars, the canola oil, and vanilla. Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined. Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined. If the flour clumps, use a heatproof spatula or the back of a wooden spoon to smash the flour against the side of the pan until it breaks up. Pour the mixture into the prepared pan.
Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.
Transfer the pan to a wire rack and cool for 30 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack; place the rack over a half sheet pan lined with parchment.

Make the Whiskey - Baileys Glaze

In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. Add the confectioners’ sugar all at once and beat until combined. Add the cream, whiskey, and Baileys and beat until the icing completely comes together.
Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake. Allow the glaze to set, about 20 minutes, before serving.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.