Dessert – Bloomery SweetShine

July 20, 2018 Sarah Murphy

Maple Bacon Bars with Black Walnut Bourbon Glaze

Great news! This mouth watering recipe is about to be featured in a cool new cookbook titled Best of the Best from America’s Distilleries, so we just had to share it with you!

Caution: Do not lick your screen!

Ingredients:

2 cups high quality Maple Syrup

1 stick (1/2 cup) Unsalted Butter

1 tsp Black Walnut SweetShine

1 tsp Baking Powder

2 cups Flour

1 Egg

1 Whole pound bacon, cooked and crumbled

(Yes. One whole pound!)

Black Walnut Bourbon Glaze Ingredients:

1 tbsp Black Walnut SweetShine

1 tsp bourbon

1 c. powdered sugar

Directions:

Heat maple syrup on medium high and bring to a boil for 12-14 minutes, or until it is slightly reduced. Remove from heat and let cool.
Once the syrup has cooled but is still warm, add butter and stir until it melts and dissolves.
Mix in remaining ingredients, including the bacon, adding flour last, in small batches to combine.
Spread the mixture evenly onto a medium sized sheet pan lined with parchment, and chill in the fridge for an hour.
Once chilled, bake at 350 for 12-15 minutes, or until slightly golden. Cool.
While cooling, make Black Walnut Bourbon Glaze by adding 1 tbsp Black Walnut SweetShine and 1 tsp bourbon to 1 cup powdered sugar and mix well.
Once the bars are cool, drizzle with the glaze and serve.

Baking Dessert Desserts Fall Holiday Ice Cream Pumpkin Pumpkin Spice

November 9, 2016 Sarah Murphy

Pumpkin Pecan Cobbler

Move over, pumpkin pie! We’ve got something even better to try this Thanksgiving.

Here’s what you’ll need:

1 c. plus 3 Tbsp all purpose flour

2 tsp. baking powder

1/2 tsp salt

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. pumpkin puree

1/4 c. milk

1/4 c. melted butter

1 1/2 tsp. vanilla

Topping:

1/2 c. sugar

1/2 c. pecans

1 1/2 c. HOT water

Reduction:

1 c. brown sugar

1/2 c. Pumpkin Spice SweetShine

*Preheat oven to 350 degrees

Combine flour, baking powder, salt, sugar and spices in a medium bowl and blend.

In a separate bowl combine pumpkin puree, milk, butter and vanilla and blend.

Add wet ingredients to dry ingredients.

Spread evenly in greased baking dish.

In another bowl, combine sugar, brown sugar, and pecans for the topping.

Blend it all together.

Sprinkle topping over pumpkin mixture.

Pour hot water right on top.

Don’t stir.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

While your cobbler cools, combine brown sugar and Pumpkin Spice SweetShine for the reduction.

Simmer over medium heat until it reduces by half.

Scoop out a piece of cobbler.

Cover it with vanilla ice cream.

Drizzle with Pumpkin Spice reduction.

Be sure to add a little on top of the ice cream.

Pumpkin Pecan Cobbler with Pumpkin Spice SweetShine.

Cheers!

Baking Cookies Cremma Lemma Dessert Fall Pumpkin

October 15, 2016 Sarah Murphy

Pumpkin Cookies with Cremma Lemma Icing

It’s pumpkin season! This week we’ve taken our favorite old fashioned pumpkin cookie recipe and given it a delightful SweetShine twist.

Here’s what you need:

For Cookies:

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 cups sugar

1 stick unsalted butter, softened

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

For Glaze:

2 cups sifted confectioner’s sugar

5 Tbsp Cremma Lemma SweetShine

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

Preheat your oven to 350 degrees.

Beat butter and sugar in a large mixer bowl until blended.

Beat in pumpkin, egg, and vanilla extract.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Gradually beat in flour mixture.

Drop by rounded tablespoon onto greased baking sheet, about 2″ apart.

Bake 15 minutes, or until edges are barely brown.

Allow to cool on baking sheet for 2 minutes, then move to wire rack to cool completely.

While cookies cool, sift confectioners sugar in a small bowl.

Add 5 Tbsp Cremma Lemma SweetShine.

Add 1 tsp vanilla extract.

Add 1 Tbsp butter, melted.

Whisk to combine.

Icing is ready once it’s smooth.

Once cookies are completely cool, drizzle icing on top.

Try not to devour the whole batch at once.

Pumpkin Cookies with Cremma Lemma Icing.

Cheers!

Baking Champagne Cupcake Dessert Desserts Peach

April 7, 2016 Sarah Murphy

Peach Bellini Cupcakes

According to T, these cupcakes are “un-bellini-ble”, and we think you’ll agree! This is a 3-part recipe, so we’re breaking it down a little differently this week.

For the champagne cupcakes:

Preheat oven to 350.

1 2/3 c. flour

1 c. sugar

1/4 tsp. baking soda

1 tsp. baking powder

Whisk to combine.

In a separate bowl:

3 egg whites

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. + 2 Tbsp. champagne

Beat on medium speed until combined.

Gradually add flour mixture to egg mixture while beating at medium-low speed. Occasionally scrape down sides of bowl to incorporate.

Line cupcake pan with wrappers and fill each one about 2/3 with prepared batter.

Bake 18-20 min, until toothpick inserted in the center comes out clean. Allow to cool 2 more minutes in pan.

Move to wire cooling rack to cool completely.

For the peach filling:

1 1/2 c. ripe peaches, peeled and diced

1/4 c. brown sugar

1/2 tsp. lemon juice

1/4 Tbsp. corn starch

1/4 Tbsp. Peach SweetShine

Bring 3/4 cup peaches, brown sugar, and lemon juice to a boil then simmer 10 minutes, stirring occasionally.

Mash peaches.

Add remaining peaches and simmer 5 more minutes.

Combine corn starch and Peach SweetShine, stirring until smooth.

Add to peach mixture, and stir. Simmer until thick.

Remove from heat and chill in refrigerator.

For the peach buttercream frosting:

1 c. unsalted butter, room temp

2 1/2 c. confectioner’s sugar

4 Tbsp. Peach SweetShine

Beat butter on medium-high speed for 5 minutes, occasionally scraping sides of bowl to incorporate.

Switch to medium-low speed and gradually add confectioner’s sugar.

Add Peach SweetShine and beat on medium-high speed until all ingredients are combined.

Assembly:

Use something round to create a hole in the cupcakes.

Fill a piping bag or ziplock bag with peach filling.

Fill cupcakes.

Now top with frosting.

Maybe add some sprinkles for fun.

Peach Bellini Cupcakes with Peach SweetShine.

Cheers!

Baking Cremma Lemma Daiquiri Dessert Lime Rum

March 30, 2016 Sarah Murphy

Key Lime Pie Daiquiri

We’re in the mood to drink our dessert. How does a Key Lime Pie Daiquiri sound? Delicious? We thought so, too.

Here’s what you’ll need:

Equal parts:

Cremma Lemma SweetShine

spiced rum

fresh limeade

What’s a “part”? It can be an ounce, a cup, or whatever you decide, as long as all ingredients are in equal parts.

Pour Cremma Lemma over ice. Be sure to use a shaker or jar with a lid.

Add spiced rum.

Add limeade.

Cover.

Shake vigorously until frothy.

Dip the rim of a chilled glass into simple syrup (equal parts sugar and water, dissolved).

Dip the coated rim in graham cracker crumbs.

Use a strainer or the lid of your jar to strain the cocktail into your prepared glass.

Like so.

Add a slice of lime and whipped cream for garnish, if desired.

Key Lime Pie Daiquiri with Cremma Lemma SweetShine.

Cheers!

Cocktail, Cremma Lemma, Daiquiri, dessert, Key Lime Pie, Mixology, moonshine, SweetShine

Apple Baking Cider Dessert Fall Ginger Ice Cream

November 12, 2015 Sarah Murphy

Ginger Baked Apples

Here’s a fall-tastic dessert featuring fresh apples and genuinely grizzly Ginger SweetShine.

What you’ll need:

4 apples

1/3 c. oats

1/3 c. brown sugar, loosely packed

1/4 c. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1/4 c. unsalted butter, softened

1 c. apple cider

1/3 c. Ginger SweetShine

*Preheat oven to 400 degrees

Combine oats, brown sugar, flour, cinnamon and salt in a mixing bowl.

Add butter and vanilla extract.

Use a fork to combine until evenly mixed.

Insert a knife 3/4 into the top of each apple and cut a circle around the core.

Remove the core and seeds with your knife or a spoon.

Place the apples in a baking dish and stuff with oat mixture.

Pour apple cider and Ginger SweetShine into the bottom of the dish.

Bake 30-90 minutes, depending on the size of your apples. Baste every 10 minutes or so. The apples will shrivel and turn a slightly darker color when done.

Let the apples cool a few minutes before serving with vanilla ice cream.

I’m just gonna go ahead and enjoy this one.

Cheers, y’all!