Skillet Maple Bacon Cinnamon Roll Recipe

INGREDIENTS

  • 2 packages Buttermilk Biscuits (Depending on your size skillet, you may have some leftover)
  • ¼ cup butter, melted
  • ¾ cup white sugar
  • 1 teaspoon cinnamon
  • Top it off:
  • 5 slices Cherrywood Sliced Bacon
  • 4 ounces full-fat cream cheese
  • 2 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple flavored extract

 INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. If you don’t have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
  2. (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
  3. Remove the biscuits from the packages. Using a rolling pin, roll each of the biscuits very flat and thin.
  4. Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
  5. Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
  6. Bake for 18-20 minutes. If the outside is cooking faster than the inside, tent the outer edges with foil.
  7. Meanwhile, prepare the bacon. Once cooked, place on a paper towel lined plate and dab off excess grease. Crumble into small pieces.
  8. Prepare the frosting by beating together the cream cheese, and butter until smooth. Beat in the powdered sugar and extracts and mix until smooth.
  9. Remove the cake and let cool for about 5-7 minutes before frosting.
  10. Pipe the frosting over the cake and cut into slices to serve.

Beer Brownies Recipe

Ingredients:

  • 1 cup dark beer
  • 1/2 cup unsalted butter
  • 1/2 cup + 1 tablespoon unsweetened cocoa powder
  • 1 cup + 2 tablespoons sugar
  • 2 ounces unsweetened chocolate, chopped
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup all purpose flour

Frosting

  • 6 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon beer syrup (from above)

Instructions:

  • Heat the beer in a small saucepan over medium heat and let it simmer until it reduces to 1/2 cup. This will take 15 to 20 minutes and be sure to watch it so it doesn’t boil over. If it starts to bubble up, stir and remove it from the heat to let it come down.
  • Preheat the oven to 325 degrees F. Line a 9×5 inch loaf pan with parchment paper.
  • In a microwave-safe bowl, combine the butter, cocoa, sugar and chocolate. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir until everything is melted and combined. Let it cool for a few minutes.
  • Stir in 4 tablespoons of the beer syrup, the egg white, vanilla and salt. Stir in the flour until fully combined.
  • Pour the mixture into the lined loaf pan and bake for 4o to 45 minutes. The brownies are done with the top is dry and a toothpick inserted has only a few crumbs sticking. Cool the brownies completely.
  • Once cool, frost and top with sprinkles if desired. Slice and serve.

Frosting

  1. Beat the butter and sugar with an electric mixer until combined and fluffy. Beat in the remaining tablespoon of beer syrup until combined. Frost the brownies once cool.

Rebel Yell Boozy Bourbon Shake Recipe

Ingredients:

  • 2 oz Rebel Yell Kentucky Straight Bourbon
  • 2 scoops vanilla ice cream
  • caramel drizzle
  • crumbled smoked bacon
  • whipped cream

Instructions:

  1. Blend Rebel Yell Bourbon, ice cream, caramel drizzle and crumbled bacon.
  2. Garnish with whipped cream, more caramel drizzle, and a slice of peppered bacon.

Bacon Brown Sugar Cream Doughnut Holes Recipe

INGREDIENTS

Doughnut holes:

  • 1 cup whole milk
  • 1 large egg
  • ¼ cup bacon grease, melted
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 1½ Tbsp. baking powder
  • 5-6 crispy, cooked bacon strips, crumbled or minced
  • Powdered sugar, for topping
  • 5-6 cups of vegetable oil for frying

Filling:

  • 6 oz cream cheese
  • ¼ cup vanilla yogurt
  • 1 tsp vanilla
  • ¼ cup brown sugar
  • Optional: extra bacon bits on top.

INSTRUCTIONS

  1. Pour oil into a medium pot, a frying pan with high sides, or a large sauce pot. Heat it over medium heat until oil reaches 350 degrees. (I find that heat setting that’s just a little bit over medium holds the temperature best.)
  2. Line a large wire rack with paper towels to catch oil.
  3. Filling: Beat ingredients for the creamy filling in a mixing bowl for a couple of minutes. Transfer the filling into a piping bag fitted with a long, filling attachment. Set aside.
  4. Doughnuts:
  5. In a medium mixing bowl, whisk milk and egg until smooth.
  6. Add flour, baking powder, and brown sugar, mix until all combined.
  7. Add melted bacon grease and mix well.
  8. Fold in bacon crumbles until evenly spread throughout.
  9. Using a cookie scoop, scoop out dough and drop it into heated oil in batches of 5-6, depending on how big your pot is. (I dip the cookie scoop into some oil and shake it off before doing each batch, this prevents dough from sticking and created smooth dough drops. I also rinse out the scoop between batches, to wash off any stuck on dough. Again, this is to help create smooth doughnut holes.)
  10. Fry doughnut holes for about 4-5 minutes (until they turn deep golden), turning them over every couple of minutes if they haven’t turned themselves. (Remember to use metal tongs or metal slotted spoon to take doughnuts out and turn them.)
  11. Take doughnuts out onto the prepared cooling rack. Repeat frying the dough in batches with remaining batter.
  12. Once the doughnut holes are cooled enough to handle, gently inert the pastry filling tip into the doughnut and squeeze some cream filling inside. Repeat with all doughnut holes.
  13. Sprinkle filled doughnut holes with powdered sugar.
  14. Optional: you can add some more bacon bits on top if you wish.

Pretzel Bacon Brownies Recipe

INGREDIENTS

  • 8 Tbsp unsalted butter
  • 7 oz baking chocolate, finely chopped (semi-sweet is what I use)
  • 3 Tbsp bacon grease
  • 1 cup brown sugar
  • ½ cup white granulated sugar
  • 3 eggs
  • 1 cup flour
  • ½ tsp baking powder
  • About 4 crispy (cooked) bacon strips to mix into the batter
  • 4-5 crispy (cooked) bacon strips for topping
  • ¾ cup broken pretzels to mix into the batter
  • About 1 cup broken pretzels for topping

INSTRUCTIONS

  1. Preheat oven to 350 and line a baking dish with aluminum foil. Press the aluminum foil flush with the baking dish. Lightly grease the foil.
  2. In a medium sauce pan, start melting butter over medium heat and add bacon grease. Add chopped baking chocolate and start stirring slowly. Keep stirring and heating until chocolate is melted. Take off heat. Let the mixture cool a bit.
  3. In a large mixing bowl, whisk together eggs and both sugars.
  4. Start pouring in chocolate mixture into the mixing bowl, while stirring. Mix until all incorporated.
  5. Add flour and baking powder. Mix until all evenly combined.
  6. Fold in 4 crumbled bacon strips and ¾ cup broken pretzels into the batter.
  7. Pour the batter into the prepared baking dish. Spread evenly.
  8. Top off with some more crumbled crispy bacon strips and broken pretzel pieces.
  9. Bake for 30-40 minutes (depending on the size of baking dish you’re using).
  10. Take out of the oven and let it cool for about 10 minutes.

Bourbon Butterscotch Apple Pie Recipe

Ingredients

For the bourbon butterscotch:
  • 2 oz butter
  • ½ cup brown sugar
  • 1 tbsp. dark corn syrup
  • ¼ cup heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 tbsp. bourbon
For the rest of the pie:
  • 2-3 pie crusts, store bought or homemade (3 if you want to do all the decoration)
  • 3-4 large apples
  • ½ tsp. ground cinnamon
  • 3 tbsp. all purpose flour

Instructions

  1. In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. (This sauce will keep for up to two weeks in the refrigerator)
  2. Peel and thinly slice your apples. In a large bowl, stir together the sliced apples, cinnamon, and flour. Add ⅓ cup of the bourbon butterscotch and stir until the apples are completely coated.
  3. Press one of your pie crusts into your pie pan and trim the edges so that they no longer hang over the edge of your pie pan. Fill with your apple mixture. You can simply cover the pie with another crust or do something fancier if you like.
  4. If you want to make the same sort of crust as I did, cut one of your pie crusts into ¾” strips and arrange in a lattice pattern. Take the remaining crust and cut half of it into ¼” strips. Braid these strips together and arrange around the edge using a little water to make them stick. With the remaining dough, cut out some leaves (I used circular cookie cutters to do this) and press them onto your crust.
  5. Bake at 425F for 40-45 minutes, or until the crust is golden brown.

Hickory Marshmallow S’mores Recipe

Ingredients

Marshmallows
  • 2 envelopes gelatin
  • 3/8 cup water
  • 1 1/2 cups Imperial turbinado sugar
  • 3/8 cup water or 3/8 cup of whiskey
  • 1/2 plus 1/8 cup hickory syrup
  • 1/8 tsp sea salt
  • 2 tsp whiskey
  • 1 cup confectioners sugar
  • Vegetable oil
S’mores
  • Lindt Chocolate
  • Hickory Marshmallows
  • Graham Crackers

Instructions

Hickory Marshmallows
  1. Line an 8 inch square pan with parchment paper and then oil the paper.
  2. In the bowl of a mixer with a whisk attachment, combine gelatin and 3/8 cup of water and let bloom for at least 5 minutes
  3. In a small, but deep sauce pan, combine turbinado sugar, water (or whiskey), hickory syrup and salt.
  4. Attach a candy thermometer and melt sugar over medium heat, stirring often.
  5. Once the sugar is melted, stop stirring and turn up the heat.
  6. Boil until the mixture reaches 235F.
  7. Turn off heat and add 2 tsp whiskey (mixture will boil up).
  8. Turn on mixer on low and in a slow steady stream add sugar syrup to gelatin.
  9. Turn up the mixer and beat the marshmallows for 15 minutes (mixture should double in size).
  10. Immediately pour into prepared pan.
  11. Cover and let set up for at least 3 hours, or overnight.
  12. Turn out marshmallows onto a cutting board dusted in confectioners sugar.
  13. Cut into squares. (You will have to clean your knife between cuts with hot water. Rinse dry, repeat for nice clean cuts).
S’mores
  1. Create a tray of s’more ingredients so guests can make their own. Include a variety of Lindt chocolates, marshmallows and graham crackers.
  2. Marshmallows should be lightly toasted as fresh marshmallows are soft and melt easily. Place a square of chocolate on a graham cracker and then place toasted marshmallow on top the chocolate. Use the top cracker to help remove the marshmallow from the roasting stick.

Bourbon Bacon Chocolate Balls Recipe

INGREDIENTS

  • 2 cups Rice Crispies
  • 1 lb. Bacon, cooked and chopped
  • 2 Tbsp Cocoa Powder1 C Powdered Sugar, divided
  • ¼ cup Bourbon Caramel Syrup
  • 2 Tbsp Light Corn Syrup
  • 1 Tbsp Water

INSTRUCTIONS

  1. Add the rice crispies and bacon to a blender or food processor and blend until finely ground. Dump the mixture into a large bowl and stir in the cocoa powder and ¾ cup of the powdered sugar.
  2. In a small bowl, whisk together the bourbon caramel syrup, corn syrup, and water, then add to the dry mix and stir until thoroughly combined. Roll into 1 inch balls, then coat in the remaining powdered sugar.

Bourbon S’mores Milkshake Recipe

INGREDIENTS

  • Chocolate syrup for rimming glasses
  • 8 sheets graham crackers, divided
  • 3 cups chocolate ice cream
  • 1¼ cups skim milk
  • 3 oz. bourbon
  • 14 toasted marshmallows
  • Whipped cream for topping
  • Rainbow sprinkles

INSTRUCTIONS

  1. Using a pastry brush, brush the rims of two glasses with chocolate syrup. Crush 2 sheets of graham crackers and place them on a small plate. Roll glasses in graham cracker crumbs.
  2. Place chocolate ice cream, milk, bourbon, 4 sheets of graham crackers, and ten marshmallows in a blender and blend on high speed until combined. Divide milkshake between two glasses.
  3. Top with whipped cream and rainbow sprinkles. Put marshmallows on skewers as garnish and add a sheet of graham crackers into each milkshake.

Whiskey Caramel Donuts Recipe

Ingredients

Vanilla Sour Cream Donuts

  • 2 tsp active dry yeast
  • 2 tbsp warm water
  • 2 cups AP flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup sour cream, full fat
  • 1/4 cup unsalted butter, melted
  • 2 tsp vanilla bean paste (or pure vanilla extract)

Whiskey Caramel Sauce

  • 2 cups sugar
  • 1/4 cup unsalted butter
  • 3/4 tsp salt
  • 1 1/3 cup heavy cream
  • 3 tsp whiskey

Whiskey Vanilla Glaze

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 6 tbsp heavy cream
  • 1 tsp whole milk
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 3 tsp whiskey

Whiskey Caramel Glaze

  • 1/2 vanilla glaze
  • 1/3 cup whisky caramel sauce

Instructions

For the donuts
  1. Preheat oven to 350°F.
  2. In a small bowl, sprinkle the yeast over the warm water and set aside.
  3. In a medium mixing bowl, sift together flour, sugar, baking powder and salt.
  4. In another bowl, whisk the eggs, sour cream, melted butter, vanilla paste, and yeast mixture until well combined.
  5. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated.
  6. Transfer the batter to a disposable piping bag and pipe into donut pan.
  7. Bake the doughnuts until puffed and golden, about 12 minutes.
  8. Remove from the oven and cool the doughnuts completely.
Whiskey Caramel Sauce
  1. Over medium heat, slowly add sugar to a pot and melt it little by little until you reach an amber colour.
  2. Throw in the butter and heat until all butter is melted. Stir to combine.
  3. Add salt and stir
  4. Slowly drizzle in heavy cream. The mixture will splatter and rise in volume, a little frightening at first but you’ll be ok!
  5. When caramel has cooled down, add in whiskey
Whiskey Vanilla Glaze
  1. Melt butter in a large bowl in the microwave
  2. Stir in SIFTED powdered sugar until you reach a smooth paste consistency
  3. Mix in heavy cream and milk until you get a smooth liquid
  4. Add vanilla bean paste and whisky to taste
Whiskey Caramel Glaze
  1. Divide vanilla glaze in half and pour in about 1/3 cup of the caramel SAUCE, stir until combined
Assembly
  1. Dip one side of the donut into the whisky vanilla glaze
  2. Flip over and dip other side of donut into whisky caramel glaze
  3. Place, vanilla side down, on a baking sheet
  4. Sprinkle with chopped peanuts
  5. Drizzle with whisky caramel sauce