FLOURLESS BOURBON BROWNIES: National Brownie Day!

I don't know about you, but I can never have too many Brownie recipes. So to celebrate National Brownie Day (and any other day you want), here's an easy and tasty recipe from Maker's Mark for Flourless Bourbon Brownies!

FLOURLESS BOURBON BROWNIES

Ingredients
1¼ sticks unsalted butter, plus more for the pan
¼ cup Maker's Mark® Bourbon
¼ cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
4 large eggs
½ cup confectioners' sugar

Directions
Preheat oven to 325°F. 

Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment.
In large saucepan, heat butter and bourbon over medium heat, stirring occasionally, until butter melts. Stir in cocoa powder until smooth. Remove from heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly.
Add eggs, one at a time, beating well after each addition. Stir in confectioners' sugar until well-combined. Transfer to prepared pan and spread in even layer. Sprinkle remaining ½ cup chocolate chips on top.
Bake until top is glossy and toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in pan on wire rack.
Lift from pan using the parchment paper. 

Cut into 12 bars.

MAKER'S MARK TOFFEE BUNDT CAKE

Maker’s Mark® partnered with Chef Ann Nolan and KitchenAid® on this amazing cake. Great to make any time, but why not make this for the Holiday Centerpiece? Chef Nolan designed a pound cake that delivers on the flavors of an Old Fashioned cocktail, accomplishing this with an array of spices, like clove and cinnamon, and orange zest. But to have an Old Fashioned, you need Maker’s Mark®. That’s where the bourbon toffee sauce comes in.

MAKER'S MARK TOFFEE BUNDT CAKE!

Ingredients

• 2-1/4 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp pepper
• 1/4 tsp cardamom
• 8 Tbsp unsaled butter (room temperature)
• 1/2 cup brown sugar
• 1 cup sugar
• 2 eggs
• Zest from one orange
• 1 tsp vanilla
• 1-1/4 cup of buttermilk

Maker's Mark Toffee Sauce

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup of light corn syrup
• 1 can sweetened condensed milk
• 1 Tbsp pure vanilla bean paste or extract
• 3 Tbsp of Maker’s Mark Bourbon
• Pinch of salt

Directions

Preheat oven to 350 convection bake. Spray or butter the inside of Bundt pan.

Sift together first 8 ingredients in large bowl.

Separately, add butter, sugar, and brown sugar to a KitchenAid Stand Mixer. Using flat beater, cream together ingredients for 5 minutes until light and fluffy.

With mixer on medium, add eggs, one at time, and mix until incorporated. Add orange zest and vanilla.

Continue to mix ingredients and alternately add sifted flour mixture and buttermilk to creamed sugar and butter to create cake batter. Beat cake batter in mixing bowl for one minute until smooth.

Pour batter into the greased Bundt pan and place in preheated oven.

Bake for about 40–50 minutes until a toothpick comes out clean from center of cake.

Remove pan from oven and let cool about 15–20 minutes.

Invert Bundt pan upside down onto serving platter. Cake should release from pan. You have to remove cake from pan while it is still warm. Let cake cool completely before adding toffee sauce.

For Toffee Sauce

Melt butter in medium saucepan over medium heat.

When butter is melted halfway, stir in brown sugar, corn syrup, sweet and condensed milk, and bourbon.

Cook and stir until sauce is no longer grainy and has thickened and is a light caramel color.

Remove from heat and stir in vanilla.

Pour Maker’s Mark Bourbon Toffee Sauce over top of cooled Bundt cake so toffee sauce waterfalls down cake.

Notes from Chef Newman

Save the sauce

Save any leftover bourbon toffee sauce. It will keep in the fridge for one month and works on ice cream and other desserts. Warm before using.

Flame out

CAUTION: When making the sauce, don’t pour bourbon over an open flame. To be extra safe, use a measuring cup. Fire can chase back to the bottle – and to your hand – if you pour bourbon straight from the bottle.

The pan plan

The Bundt pan turns out a great-looking cake. But not if it isn’t greased properly, including the tube. Be gentle when removing your cake from the pan. If it sticks, jiggle it and scrape the sides with an icing knife. If all else fails, let the cake sit in your cooling oven a little longer.

FLOURLESS BOURBON BROWNIES: Maker's Mark

I don't know about you, but I can never have too many brownie recipes. Here's an easy and tasty recipe from Maker's Mark for Flourless Bourbon Brownies!

FLOURLESS BOURBON BROWNIES

Ingredients
1¼ sticks unsalted butter, plus more for the pan
¼ cup Maker's Mark® Bourbon
¼ cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
4 large eggs
½ cup confectioners' sugar

Directions
Preheat oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment.
In large saucepan, heat butter and bourbon over medium heat, stirring occasionally, until butter melts. Stir in cocoa powder until smooth. Remove from heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly.
Add eggs, one at a time, beating well after each addition. Stir in confectioners' sugar until well-combined. Transfer to prepared pan and spread in even layer. Sprinkle remaining ½ cup chocolate chips on top.
Bake until top is glossy and toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in pan on wire rack.
Lift out of pan using the parchment paper. Cut into 12 bars.

Bourbon Bacon Chocolate Chunk Cookies

Bourbon Bacon Chocolate Chunk Cookies

Today is National Bourbon Day! Here's an easy recipe for Bourbon Bacon Chocolate Chunk Cookies to Celebrate! These cookies contain all the food groups! How can you go wrong with bourbon, bacon and chocolate? These would be perfect for Father's Day, too!

Maker’s Mark has a website that gives fans more of the content and information highlighting the culinary versatility of Maker’s Mark. The site features a section of recipes, selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.

Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook

This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke.

Ingredients
3 Tbsp Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**

Directions
In large sauté pan, cook out diced bacon until bacon pieces are golden and crisp. Remove bacon pieces from fat and drain on paper towel. Strain fat through fine sieve and measure out 1/2 cup of bacon fat and chill bacon fat until it congeals and sets.

Preheat oven to 375°F.

Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in cooked bacon pieces and chopped chocolate bits.

Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.

* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

Bourbon Bacon Chocolate Chunk Cookies: International Bacon Day

Bourbon Bacon Chocolate Chunk Cookies

Today is International Bacon Day! Here's an easy recipe for Bourbon Bacon Chocolate Chunk Cookies to Celebrate! These cookies contain all the food groups! How can you go wrong with bourbon, bacon and chocolate?

Maker’s Mark has a website that gives fans more of the content and information highlighting the culinary versatility of Maker’s Mark. The site features a section of recipes, selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.

Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook

This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke.

Ingredients
3 Tbsp Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sweet butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**

Directions
In large sauté pan, cook out diced bacon until bacon pieces are golden and crisp. Remove bacon pieces from fat and drain on paper towel. Strain fat through fine sieve and measure out 1/2 cup of bacon fat and chill bacon fat until it congeals and sets.

Preheat oven to 375°F.

Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in cooked bacon pieces and chopped chocolate bits.

Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.

* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

BOURBON BACON CHOCOLATE CHUNK COOKIES

Bourbon Bacon Chocolate Chunk Cookies

These cookies contain all the food groups! How can you go wrong with bourbon, bacon and chocolate?

Maker’s Mark recently announced the launch of their brand new website design that gives fans more of the content and highlights highlighting the culinary versatility of Maker’s Mark. There's a section devoted entirely to recipes. The site features terrific recipes selected by chef, Lee Anne Wong. She explains, “My goal in compiling this recipe collection for Maker's Mark was to show the versatility of their handcrafted whisky behind the bar and inspire people to incorporate bourbon into food in ways they may have never thought to. From soups and appetizers to entrees and desserts, I've included it all.” The collection includes appetizers, desserts, entrees, sides and soups, all created by a variety of world renowned chefs and restaurants. Contributors include David Mechlowicz, Director of Food and Beverage at Food Network; Daniel Holzman, Chef & Owner of The Meatball Shop; Antonia Lofaso, Executive Chef and Top Chef Masters Finalist and many more.

Bourbon Bacon Chocolate Chunk Cookies
by Lee Anne Wong, Editor and Culinary Director, Maker's Mark® Virtual Recipe Cookbook

This is one of my signature recipes, with two of my favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate. The smoky, saltiness of the bacon pairs perfectly with the sweetness of the bourbon, chocolate and vanilla flavors. Honestly, these cookies will win you friends and admirers. No joke. 

Prep Time: 1 hour Cook Time: 20 minutes. Makes 3 dozen cookies

Ingredients
3 tablespoons Maker's Mark® Bourbon
3/4 pound bacon, 1/4-inch dice*
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sweet butter, softened
1/2 cup reserved bacon fat, chilled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped into small pieces**

Directions
In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup of bacon fat and chill the bacon fat until it congeals and is set.

Preheat oven to 375°F.

Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker's Mark® Bourbon in large mixer bowl until it is well combined. Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits.

Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.
Bake in oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes; remove to wire racks to cool completely.
Keep in dry, airtight container for up to 5 days.

* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe. ** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.