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Heidi Clark

The Yummiest Pumpkin Butter Ever!

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It really is The Yummiest Pumpkin Butter Ever! I know! I know! Everyone places this title on a lot of their recipes! I am a teensy bit picky about the ones I award it! This recipe does not disappoint, my sweet friends! It truly is like dipping a spoon into a jar of pumpkin pie! And, I don’t know about you, but any time I can eat something that tastes like pie for breakfast makes me a happy, happy girl! It’s not too sweet, perfectly spiced, and oh so rich and creamy! If you’ve never tasted pumpkin butter your tastebuds are in for a treat!

Here’s a list of the ingredients you’ll need to make The Yummiest Pumpkin Butter Ever!

  • pumpkin puree {use plain puree, not pumpkin pie filling}
  • light brown sugar
  • fresh orange juice
  • ground cinnamon
  • ground nutmeg
  • ground cloves
  • sea salt
  • vanilla extract
  • candied ginger {found in the baking aisle or sometimes in the produce department}
slices of toasted white bread with a jar of the yummiest pumpkin butter ever!

There’s that candied ginger again! I didn’t want to leave you with a bunch of it and no recipe to use it in! If you choose to omit it, that’s cool! The pumpkin butter will still be delicious! I guess the point I’m trying to make is, use what you have, don’t drive yourself crazy if you don’t have it! It adds a hint of warm spice and a bit of texture to the butter that I adore!

You know I am all about sharing simple recipes! This one couldn’t be any easier! The pumpkin puree, spices, orange juice, brown sugar, and salt simmer away on the stovetop for about a half-hour. You give it a stir periodically while you soak up all the pumpkin pie aromatherapy wafting through your house! Pull it off the heat when it’s thick, add the vanilla and candied ginger! And that’s it! You have a delicious pumpkin butter!

Here’s some ideas for how to use this recipe!
  • Layer the pumpkin butter with yogurt and pumpkin granola for a cozy fall morning breakfast!
  • Stir it into oatmeal!
  • Spread it on two slices of bread and build some mega fall flavors into a grilled cheddar and bacon sandwich!
  • Stir it into a batch of baked beans!
  • Top ice cream with spoonfuls of the butter! A few chopped up Fig Newtons added to the bowl isn’t a bad idea, either!
  • Sneak spoonfuls of it for a midnight snack!

The holidays are going to be here before we know it! You may even want to make a couple of extra batches to give away as gifts! You can even make the recipe ahead of time and freeze the jars until the day before you want to gift them! Be sure to use freezer-safe jars if you are going to do that! I found these cute labels online if you are interested in personalizing your gift! I’m not an affiliate for the company. I think they are adorable and like to share with you! Happy Cozy October, everybody!!

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three jars of the yummiest pumpkin butter ever in a wooden tray

The Yummiest Pumpkin Butter Ever!

★★★★★

5 from 2 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16– 1/4 cup servings 1x
  • Diet: Vegetarian
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Description

The Yummiest Pumpkin Butter Ever! It tastes like pumpkin pie in a jar!ย  Simmer creamy pumpkin puree on the stovetop with fresh orange juice, cinnamon, nutmeg, and cloves.ย  Add some vanilla extract and minced candied ginger off the heat, and it’s ready!ย  It’s perfect for spreading on toast, layering with yogurt and granola, stirring into oatmeal, or even over ice cream!ย  Make some extra batches for holiday gift-giving, too!ย 

Scale

Ingredients

ย 29-ounce can pumpkin puree {not pumpkin pie filling}

1 + 1/3 cup light brown sugar

1/4 teaspoon sea salt

1/4 cup fresh orange juice

2 teaspoons ground cinnamon

1/2 teaspoons ground nutmeg

1/4 teaspoons ground cloves

1 Tablespoon + 1 teaspoon vanilla extract

1/4–1/2 cup minced candied ginger, optional

Instructions

  • Combine everything except the vanilla and candied ginger in a medium saucepanโ€”Cook over medium-low heat for 20-30 minutes. Stir frequently to prevent the mixture from burning. When the butter is steaming and thick, remove it from the heat.ย  Stir in the vanilla extract and minced candied ginger, if using. Set aside to cool. Transfer to jars or storage containers. The butter will keep for about 14 days in the refrigerator. Or, freeze in individual small jars for up to three months!

Notes

  • Spread the butter on toast or muffins!
  • Enjoy it layered with yogurt and granola!
  • Stir it into your morning bowl of oatmeal!
  • Spread it on a grilled bacon and cheese sandwich!
  • Category: Jams, Preserves, and Butters
  • Method: Stovetop
  • Cuisine: American

Keywords: the yummiest pumpkin butter ever, pumpkin butter, toast topper, breakfast spread, diy holiday food gift, pumpkin

Apple & Candied Ginger Crisp

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Happy Fall, everybody! Autumn has officially arrived, and I couldn’t be more excited! How about you? What’s your favorite thing(s!) about Fall? Me? Oh, I love it all! The crunch of leaves as I step on them, the way they swirl as a passing car lifts them from the pavement. The amazing colors the leaves turn, every year is different for the vibrancy they display! I could go on and on about everything I love about this season! Hands down, the ultimate thing I adore is all the yummies that fall baking brings! The house smells fantastic, it’s finally cool enough to crank the oven up, and at least a few times a month, you’ll find a pan of Apple & Candied Ginger Crisp on our kitchen counter!

a full pan of freshly baked apple & candied ginger crisp

Jeff & I sometimes enjoy it for breakfast as well! What?!? There’s fruit, oats, and walnuts! I deem it perfectly acceptable breakfast fare! Paired with a steaming cup of cinnamon tea or coffee, it’s my idea of the perfect way to start the day!

peeling an apple over a mixing bowl

There’s a funny story about how I created this photo above! If you want to read about it, I shared it over on Instagram this week. All I have to say is, “Thank you, my sweet Jeff!”

sliced cinnamon sugar coated apple slices in a bowl

Alright!

Time for me to get serious here!

Let’s talk about this Apple & Candied Ginger Crisp! If you are new to baking or don’t have a ton of time to dedicate to a recipe, you’ll want to print this one off and keep it handy! It couldn’t be a simpler foray into baking! There’s no pastry crust to make, no cookie dough to be chilled and sliced! The crisp topping is created by pinching room temperature butter into the flour mixture until moist crumbs form! It’s essentially an oatmeal cookie crumble topping for the apples! If you are unfamiliar with candied ginger, it’s pictured in the top left of the above photo. You’ll find it in slices like above or already diced. Either style is suitable! It adds a sweet and spicy note to the recipe! It’s fabulous added to chocolate chip cookies, as well!

sliced apples being poured from a bowl into a baking pan
Have you tried my recipe for Cozy Spiced Apple Cider , yet?

If you haven’t, it’s a must-make for these crisp days of autumn. A splash or two added to the apple mixture before baking adds a lovely tang and spice to it! Regular apple cider will be delish, too!

a trio of small dessert dishes filled with apple & candied ginger crisp

Are you a fan of ice cream on fruit desserts? Honestly, it’s the only way I’ll eat a fruit-based dessert! My ice cream of choice is typically vanilla! But, in the fall months, I always love a good scoop of pumpkin or cinnamon ice cream on this as well! What’s your favorite flavor? Remember, in “When Harry Met Sally,” Sally orders apple pie with strawberry ice cream? I’m curious about what ice cream you would be pair with this recipe? My tastebuds don’t want to miss out on a flavor combo I may have overlooked!

a trio of dessert dishes filled with apple & candied ginger crisp and each topped with a scoop of vanilla ice cream
Here’s a list of baking apples that you may want to try for Apple & Candied Ginger Crisp!
  • Macintosh~ They are my apple of choice, simply for nostalgic reasons. It’s the variety my mother always baked with, and I continue with it. I love their tart, tangy, slightly sweet flavor profile! They do get quite soft during the baking process!
  • Honeycrisp~ robust and juicy with a sweet taste!
  • Zestar~complex and sweet flavor!
  • Jonathon~a firm apple with a touch of tartness!
  • Gravenstein~ have a sweet/tart flavor with a hint of honey!
  • Braeburn~ Crisp and tangy with a hint of spice!
  • Gala~ Sweet and aromatic!
close-up view of a dish of apple crisp

And if you are looking for more recipes to try during this season of cozy check these out!

a baker peeling an apple over a mixing bowl

Happy Fall to you, my sweet friends! I hope this new season brings a bounty of blessings to you and your family! Eat, Love, Bake!๐Ÿ˜˜

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a trio of dessert dishes filled with apple & candied ginger crisp and each topped with a scoop of vanilla ice cream

Apple & Candied Ginger Crisp

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Diet: Vegetarian
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Description

Apple & Candied Ginger Crisp!ย  Sweet, spicy, chewy bits of candied ginger packs some serious oomph into this classic fall dessert!ย  It has the perfect ratio of crisp topping to fruit filling! Happy Fall baking, everybody!

Scale

Ingredients

For the Crisp Topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/4 cup light brown sugar

1/2 cup + 2 Tablespoons regular rolled oats

1/4 teaspoon sea salt

3/4 teaspoon ground cinnamon

1 teaspoon vanilla extractย 

1/2 cup unsalted butter, at room temperature

1/2 cup chopped walnuts

For the Apple Filling:

7 large apples, peeled, cored, and thinly sliced

1/4 cup light brown sugar

2 Tablespoons fresh lemon juice

1 teaspoon vanilla extractย 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup minced candied ginger

splash of Cozy Spiced Apple Cider or regular apple cider

Instructions

  • Preheat the oven to 350ยฐ. Lightly butter a 2-Quart casserole dish or baking pan. Set aside.ย  ย  ย  ย  ย  ย 
  • To assemble the crisp topping:
  • Combine the flour, sugars, oats, salt, and cinnamon in a large bowl.ย  Add the butter, using your fingertips pinch the butter into the flour mixture until coarse, moist crumbs form.ย  Drizzle the vanilla extract over the top and pinch to combine. Add the walnuts and toss them with the flour mixture until evenly distributed. Place in the fridge while you assemble the apple mixture.ย  ย  ย ย 
  • For the Apple Mixture:
  • Combine all of the ingredients in a large bowl. Pour into the prepared baking pan. Top with the crisp mixtureโ€”Bake for 40-50 minutes.ย  The crisp will be golden brown, and the apple mixture will be bubbling around the edges when done. Remove from the oven and enjoy hot or at room temperature, but always with a giant scoop of vanilla or pumpkin ice cream!

Notes

  • My favorite apples for this crisp are Macintosh.ย  That’s what my mom always used, and I’ve continued with the tradition! Any type of baking apple is suitable.
  • If you have leftover Cozy Spiced Apple Cider, it’s lovely added to the fruit mixture. Regular cider works, too. Or, you can leave it out altogether.ย  I like the added moisture and flavor it adds!
  • Candied Ginger is typically found either in the baking aisle or may be found in the section that is for bulk tubs of nuts, seeds, dried fruits, etc.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: apple crisp, apple candied ginger crisp, fruit crisp, fall dessert, fruit dessert, baked fruit dessert, fall baking

Cozy Spiced Apple Cider

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The mornings are turning crisp here in Ohio! I love this time of the year! Autumn is definitely my favorite season! How about you? What’s your favorite season? I love everything about September, October, and November! The cozy sweaters, fuzzy blankets, burning candles, crisp air, the crunch of dry leaves, all the pumpkin treats, the way the house smells of spices after an afternoon baking session! And there is nothing like wrapping your hands around a steaming hot cup of Cozy Spiced Apple Cider! It’s a hug in a mug! We drink gallons of this cider in our house from now until just after Thanksgiving! It’s tangy, spicy, and warming! Pop a batch of this on the stovetop and in an hour you’ll have a batch ready to enjoy!

a close up of a mug of cozy spiced apple cider resting on a window sill

Here’s what you’ll need for the recipe!

  • One quart of fresh apple cider
  • fresh ginger root
  • a few peppercorns and whole cloves
  • two cinnamon sticks
  • a couple of slices of orange and lemon

You may be scratching your head at the addition of peppercorns. Trust me! It’s fantastic! It adds a wisp of smoke that brings the sweetness of this drink down just a notch. It’s just enough to add a hint of flavor that anyone you serve it to will ask “What’s in your cider? It’s delicious!”

Cozy Spiced Apple Cider tastes like apple pie in a mug! Especially when you serve it hot! On Instagram, I asked the question, “Do you like your cider served hot or cold?” The responses were split pretty evenly between the hot and cold lovers. One unanimous thing was that a shot of bourbon is always a welcome addition! We bought a fantastic bottle of Redwood Empire a few weeks ago. If you are looking for a new one to try this fall, give it a try! It’s terrific! It’s not sweet. It has hints of black pepper, caramel, and vanilla, which pair beautifully with this cider recipe! Side Note: Redwood Empire does not sponsor me! I love to share new finds with my friends, that’s all!

Don’t skip the fresh citrus slices!

If you are short on an orange or lemon, use a couple of additional slices of whichever citrus you do have. The citrus perks up the rich apple flavor and keeps the flavors balanced!

When preparing the fresh ginger, there is no need to peel it before slicing and adding it. Scrub the root with a vegetable brush under cold running water, and you are good to go! And, if you are like me and like a spicy drink, don’t hesitate to add a few more slices of ginger to make it a belly warmer! Ginger is one of my favorite spices! Not only does it taste great, but it’s also super healthy for us! It fights infections, regulates blood sugar, relieves muscle pain, and more! Drink up, my friends!

I remember the first time I had my first drink of cider! It was after an especially cold night of trick-or-treating! I was in love after my first sip! Do you remember the first time you tried cider?

If you are going apple picking this year, pick up a gallon or two of cider from the orchard and whip up a batch of Cozy Spiced Apple Cider! It keeps in the fridge for several days! It’s perfect as an afternoon pick-me-up or to replace the water in your favorite oatmeal recipe!

overhead view of a mug of cozy spiced apple cider with an open book a branch of oak leaves and an apple

Looking for more fall treats?

Brown Butter & Cinnamon Latte is irresistable! And a bowl of Pumpkin Spice Granola will start your morning off right!

Or try, Apple Spice Streusel Muffins and Gingersnap Streusel Pumpkin Scones!

a mug of cozy spiced apple cider resting on a windowsill
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a close up of a mug of cozy spiced apple cider resting on a window sill

Cozy Spiced Apple Cider

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 5minutes
  • Total Time: one hour + 10 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
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Description

Cozy Spiced Apple Cider!ย  Fresh tangy apple cider infused with warming slices of fresh ginger, spicy cloves, cinnamon sticks, smoky peppercorns, and more!ย  Enjoy it hot or cold!ย 

 

Scale

Ingredients

4 cups apple cider

5–6 1/4-inch slices of ginger root

3 whole black peppercorns

3 whole cloves

2 cinnamon sticks

2 medium slices of orange

2 thin slices of lemon

Instructions

Place the ingredients into a medium pan. Cover with a lid. Bring to a low boil over medium-high heat on the stovetop. Remove the pan from the heat. Steep for one hour with the lid in place. Strain. Enjoy the cider hot or cold.ย  Store any leftovers in the refrigerator for up to 5 days.

Notes

  • If you like spicy things like I do, add a few more slices of ginger!
  • Enjoy the cider with a shot of bourbon or brandy!
  • Cook your morning oats with the cider instead of water for a delightful fall breakfast!
  • Boil down the cider in a saucepan until reduced in half, and it looks syrupy. Drizzle over waffles, pancakes, or french toast. Or, use the syrup in cocktails!
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Keywords: apple cider, spiced apple cider, fall hot drinks, hot drinks, fall drinks, apple drinks, non-alcoholic cider drinks

No-Churn Peanut Butter, Bourbon & Oreo Ice Cream

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I’m a little late to the whole no-churn ice cream trend that I see everywhere! I regret not giving in sooner and trying this method of creating my favorite dessert! I tested a raspberry cheesecake no-churn ice cream earlier this summer. I wasn’t impressed with it. If I weren’t impressed, for sure, you would not be! But with a bit more fiddling with the recipe and trading out ingredients, I created this No-Churn Peanut Butter, Bourbon & Oreo Ice Cream! Now, me likey! Ice cream + Booze= Happiness! Agreed?๐Ÿ˜‰

two scoops of no churn peanut butter bourbon and oreo ice cream being lifted up and drizzled with thick chocolate sauce

A generous pour of some thick chocolate sauce never hurt the cause either!

If you don’t have an ice cream maker, or if you don’t want the hassle of making an ice cream base, waiting for it to chill and then waiting for it to churn, this recipe is for you, my friends! This method is so simple I’m going to find you making this year-round!

oreo ice cream scooped from a loaf pan

Here’s the ingredients you need to make No-Churn Peanut Butter, Bourbon & Oreo Ice Cream!

  • Heavy Whipping Cream: {I recommend using a premium brand such as Horizon Organic or the like. Some heavy cream on the market is a bit watered down. I’ve had consistent success using organic brands!
  • Sweetened Condensed Milk: You will find cans of it in the baking aisle of your local grocery store. Be sure to pick up sweetened condensed milk. Cans of evaporated milk (which are not sweet or syrupy) are stacked next to the condensed milk. If you accidentally grab the wrong can, the recipe is going to be a disappointment. I should lobby for the grocers of America to stop stacking them together. When I send Jeff to the store, he sees “milk” on the label and always grabs the evaporated!!!
  • Creamy Peanut Butter { JIF is what I use! }
  • Bourbon { I use Knob Creek‘s Smoked Maple Bourbon. I purchased a bottle of this for drinks at Thanksgiving last year, while it tends to be a bit sweet for cocktails, I find it to be delicious in desserts!}
  • Instant Vanilla Pudding Mix: Buy a box of this and empty it into a small jar to store the leftovers and make it easier on yourself to measure! The mix helps to create a super creamy ice cream without any iciness!
  • Ground Cayenne Pepper: I love adding this unexpected ingredient to desserts. It adds just a hint of heat that tempers sweetness beautifully. Cayenne is also lovely, paired with chocolate, because it brings out the decadent flavor of it!
  • Ground Cinnamon: I grew up with a dessert-loving Mother {thank you, God!}, and she put cinnamon in everything! I find myself following her path and including this ingredient in practically every dessert I make. Cinnamon is also a spice that enhances the flavor of chocolate!
  • Oreos!: Oreos are the best store-bought cookie on the planet! Toss them into a zip-lock bag and crush them with the bourbon bottle! It’s a great stress reliever! If you aren’t stress- free after doing that, take a swig of the bourbon! You’re welcome!
an ice cream scoop filled with no churn peanut butter bourbon and oreo ice cream resting on a tray filled with ice cubes

Let’s talk about making No-Churn Peanut Butter, Bourbon & Oreo Ice Cream!!

There are only 4 steps! {well, 5, if you count waiting patiently for this beauty to freeze!}

  1. Blend the peanut butter, bourbon, sweetened condensed milk, sea salt, bourbon, spices, and pudding mix with either a hand mixer or stand mixer. Transfer the mixture to a large bowl.
  2. Using a hand mixer or stand mixer with the whisk attachment, whip the cold cream until firm peaks form. You’ll know you are there if you lift the whisk from the cream, and the peaks stand up, and the tips are a bit soft. If you go much further, you’ll end up with butter!
  3. Gently fold the cream into the peanut butter mixture a little at a time.
  4. When the cream is fully incorporated, gently stir in the Oreos. Transfer to a freezing vessel { I use an old metal loaf pan} and freeze for several hours or overnight!
scoops of no churn peanut butter bourbon and oreo ice cream lying on burlap being lightly drizzled with chocolate

I must tell you! Keep the whipping cream super cold until it’s time to whip it. You will get the maximum volume out of it!

sugar cones dipped in melted chocolate and crushed oreos with a dish of melted chocolate

And, if you want a little added fun, make some chocolate-dipped sugar cones! You can even dip them in some additional crushed Oreos, sprinkles, mini M & M’s, etc.! I bought sugar cones at the store and dipped them in a mixture of melted chocolate chips and coconut oil! Do you know those squirt bottles of “Magic Shell” in the ice cream aisle? This is like it, only a million times better! It sets up on ice cream, doesn’t break your teeth when you bite into it, and it is super chocolatey!!!

thick chocolate sauce being drizzled on a ice cream scoop piled with scoops of ice cream

Well, that’s all I have to say about No-Churn Peanut Butter, Bourbon & Oreo Ice Cream! If you have questions about this recipe or any of them here on yumsandkisses.com, please do not hesitate to reach out to me either through email {yumsandkisses@gmail} or via a direct message on Instagram! I wish you and your family a safe and happy Labor Day weekend! Be sure to soak up some sunshine, drink some bourbon, and sleep in!

two scoops of no churn peanut butter bourbon and oreo ice cream on a chocolate dipped sugar cone

Here are more delicious recipes to enjoy this weekend!

  • While we’re all about the bourbon today! Try Bourbon & Bacon Baked Beans! If you follow a vegetarian diet, omit the bacon and use a can of vegetarian prepared baked beans! Vegetarian or not, you’ll love this recipe!
  • Jeff & I will be enjoying a few rounds of Strawberry, Black Pepper & Basil Cocktails, for sure!
  • Eat some cake for breakfast! Blueberry Lemon Coffee Cake and/or Plum Coffee Cake is a delicious way to enjoy these last few weeks of summer fruits!
  • Roasted Summer Pesto Potatoes are terrific for dinner or paired with morning eggs!
  • Tomato & Mozzarella Tartines with Herb Mayo can be enjoyed for lunch or cut into small squares and served as an appetizer with drinks! If you consider yourself a klutz in the kitchen. Give this recipe a try! Toast some bread, stir some herbs and lemon zest into mayonnaise, slice some tomatoes and cheese, and you did it! I make this recipe a ton during the last few weeks of summer to use up all the tomatoes that seem to ripen at one time in our garden!
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thick chocolate sauce being drizzled on a ice cream scoop piled with scoops of ice cream

No-Churn Peanut Butter, Bourbon & Oreo Ice Cream

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes + several hours to freeze
  • Yield: 10 1x
  • Diet: Vegetarian
Print Recipe

Description

No-Churn Peanut Butter, Bourbon & Oreo Ice Cream!! Your cone called! It wants a triple scoop! No ice cream maker is required to make this peanut butter bomb loaded with smoky bourbon and crushed oreo cookies!ย 

Scale

Ingredients

For the No-Churn Ice Cream:

2 cups coldย heavy whipping cream

14 ounce can of sweetened condensed milk {not evaporated milk!}

1/2 cup creamy peanut butter {don’t use natural-style}

pinch of sea salt

2 Tablespoons Bourbonย 

dash of ground cayenne pepper

dash of ground cinnamon

2 Tablespoons dry instant vanilla pudding mix

10 Oreos, crushed

For the “Magic Shell”:

1 cup semi-sweet chocolate chips

1 slightly heaped Tablespoon of solid coconut oil

Instructions

For the No-Churn Ice Cream:

  • Using a stand mixer with the paddle attachment, or a hand mixer, combine the ingredients starting with the sweetened condensed milk through the pudding mix.ย  Mix until fully incorporated together.
  • Transfer the peanut butter mixture to a large bowl.
  • Using the whisk attachment on a stand mixer or a hand mixer begin mixing the coldย whipping cream at low speed for a minute. Increase the speed gradually and whisk for several minutes until firm peaks form. When the whisk is lifted from the cream and firm peaks with soft tips are visible the cream is done!
  • Gently fold the whipped cream into the peanut butter mixture, a little at a time. When fully incorporated, gently stir in the crushed oreos.
  • Transfer to a freezing vessel, such as a metal loaf pan.
  • Freeze for several hours or overnight before scooping!

For the “Magic Shell”:

  • Place the chocolate chips and coconut oil in a small saucepan over medium/low heat on the stovetop. Gently melt the chocolate and coconut oil together. Stir until smooth.
  • Drizzle the coating over scoops of the ice cream or dip sugar cones in it and roll them in an assortment of crushed cookies, small candies, or sprinkles.ย 

 

Notes

  • ย Leftover “Magic Shell” may be stored covered on the countertop for several days.
  • Category: Ice Cream
  • Method: No-Churn
  • Cuisine: American

Keywords: no churn ice cream, no churn peanut butter bourbon & oreo ice cream, no churn bourbon ice cream, no churn oreo ice cream, no churn peanut butter ice cream

A Trio of Summer Infused Vodkas

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I did something last week I never thought I would in a million years! I joined a photography challenge on Instagram! It was six days of showing the world “what you got” in terms of photographing action shots such as pouring liquids, drizzling liquids, etc. I’ve always been the girl that hides in the shadows, saying to herself, “Gosh, that looks fun!” but never participated. Maybe it’s the pandemic and the social isolation we’ve all been experiencing this year that made me do it!! But, last Monday, with my hands shaking and a giant knot in my stomach, I loaded a series of photos and pushed the “Share” button on my Instagram account, and my world has forever changed!

the ingredients used to make a trio of summer infused vodkas there is a bottle of plain vodka fresh blueberries cucumbers fresh thyme and basil along with a glass measuring cup and a wooden spoon

Now you’re probably wondering why the heck I’m talking about Instagram and a photo challenge when the post is titled A Trio of Summer Infused Vodkas! I promise this will all make sense at the end! If you want to skip to the recipe, you won’t be hurting my feelings in the slightest. I get it; life is short and happy hour calls! Go forth to the bottom for the recipes for all three vodkas. They are super easy to make and don’t require a lot of guidance! Which is perfect for today! I’ve had so many thoughts rolling around in my head for months, and nowhere I felt I should share them. Maybe by the end of this post, you’ll feel inspired, but I hope not annoyed!

a bottle of vodka being poured into a measuring cup that is surrounded by blueberries cucumbers thyme and basil

I’ve been feeling like I don’t belong in the blogging space!

It’s not that anyone has made me feel this way. The act of blogging is a pretty isolating experience. There’s the recipe development and testing, the photography aspect, photo editing, coordinating proper SEO so Google and the rest of the planet know who I am! Then there is the writing of the post itself. As you can see there isn’t a lot of opportunity for human interaction during the process. I was feeling uninspired and to be honest a whole lot lonely. I don’t have friends that blog or share a passion for photography so I had no one to share my ideas and thoughts with.

Two common questions photographers ask themselves when looking at their work is “Is this photo any good?” and “Is it even in focus?”

I get up often during an editing session asking myself these very questions. I walk around the house, shaking my head, I go back to my desk, and lo and behold, I’m shaking my head that I ever thought a photo was hideous and blurry. Then, five minutes later, I’m back walking around the house, shaking my head. What I discovered last week is that we all, as humans, can be our own worst critic and also the biggest cheerleader for others. Why can’t we just be our own cheerleading squad? Is it shameful to promote ourselves? Will our egos get bigger than the planet? The answer: is a big fat NO! So why aren’t we?

a single basil leaf being dropped into a jar

I never thought in a million years I would fall in love with Instagram!

Let me introduce myself to you! If you don’t know me, I’m Heidi Clark! I’m socially awkward, painfully shy, and never have considered myself one of the “cool kids.” I stayed away from Instagram for the most part. Once in a while, I would post something because I felt that’s what I should be doing to promote my blog. But, I wasn’t posting anything personal. I was barely interacting with the community. Just the picture and a really stunted generic description of whatever dish I was trying to tantalize people with. I jokingly use the word tantalize because if you look at my first blog posts, they are boring as a board, and the photos could make a three-year-old never want to eat again! I had it in my mind that IG was for the 20-somethings that like the title of “Influencer.” That’s not my speed. Anyone that knows me will tell you I run from attention!! But what I found is Instagram is fantastic for connecting people with shared interests!

basil leaves being muddled in a tall jar with a wooden spoon

When I pushed the publish button on Instagram last Monday to share my photos to those participating in the challenge my iPhone screen immediately lit up with likes and glowing comments.

My eyes were in shock! What?!?! People actually thought my photos were beautiful?!?! Several people even directly messaged me to introduce themselves and welcome me to the photography community! I’ll tell you, my friends; I cried many happy tears last week! My eyes are getting a bit misty as I type this even! I have never in my years on this planet truly felt I fit anywhere. I was the square peg trying to fit into a round hole daily. I’ve finally found where I fit! It’s doing food photography! I’ve always loved it but never permitted myself to fully pursue it! I did nothing but practice shooting last week and even assembled some shots that pushed me way out of my comfort zone!

vodka being poured into a tall jar filled with fresh basil leaves

If you have some free time and want to check the collection out on Instagram, you’ll find me at yumsandkisses. I will be over-the-moon if you do!

vodka being poured into a tall jar filled with diced cucumbers

Last week helped me form the style of photography I want to do. I love dark and moody photographs! I love photographs that tell a story with vintage elements. Photos that draw you in and make you want to linger awhile. That evokes emotions. Why am I talking to you about food photography when this is a food blog?

Because, I decided that food photography is where I want to spend the majority of my time. There, I said it. It’s out in the universe! Your girl here wants to be a food photographer!

I haven’t posted a lot of entrees here because I’ll be honest I have issues with food waste. It makes me nuts to see good food go into a garbage can because it sat out while I’ve been shooting and is dry, unappetizing, and borderline of actually being safe to consume after sitting out for a few hours. Times are hard, there are people in our own neighborhoods suffering from food insecurity. Plus, Jeff works long hours and it does not make me feel good to put a plate of yuck down in front of him at dinner time. When there’s a main course meal that I can photograph without wasting I’ll gladly share it!

several sprigs of fresh thyme being dropped into a jar of vodka and blueberries

Going forward with the blog I will be focusing on cocktails, appetizers, and desserts! These are the things that really excite me! I can make a meal out of a spread of appetizers! I hope you feel the same way! I may not post as regularly as I have been because I would like to focus on learning as much as I can about photography and put the time into practicing! I would love to have you visit me on Instagram and become one of my friends! I spend a lot of time there and if you ever have a question about cooking or baking please don’t hesitate to shoot me a direct message! I love to talk about cooking! Or life in general really! I’ve found it to be a fantastic platform for forming friendships! I’ll still be here at yumsandkisses.com posting only the recipes that I truly love. I hope you’ll stay subscribed!

vodka being poured into a jar of halved blueberries

From now on, with the blog, I will only be writing to you, my dear friends! I’ve been dinged by Google so many times for not structuring my posts correctly that I started writing for them. I began to dread writing posts because it didn’t feel authentic. I didn’t feel I could really share my thoughts with you because Google is telling me how many times I have to mention the recipe name, what my readability score is (did you know there was such a thing???), Google tells me regularly my post title is too long! The list is never-ending! I have a love/hate relationship with Google! You, my dear friend, I love! I’m sorry I have not been writing to you! Today is the fastest I have ever blown through writing a post, and it is liberating!

three jars of finished infused vodkas

If you have read this far, you deserve a drink, my friend! Make a Trio of Summer Infused Vodkas. While you wait for the botanicals and produce to make its magic, shake up a Strawberry, Black Pepper & Basil Cocktail, and enjoy the last few weeks of warm weather! I’ll be back soon to share recipes and a lot more of myself! Thanks for all your love and kindness! And for reading my ramblings!

overhead shot of a salad strainer basket containing freshly picked and washed basil leaves the basket rests on a blue and green striped kitchen towel with frayed edges a black handled knife rests to the back of the towel

Here is a list of some of my favorite Instagram accounts! A lot of them have become friends and their work is stellar!

@parttimemixologist~ Pranthik is seriously one of the kindest souls you will ever meet! His cocktail creations are not only gorgeous, they are downright delicious! Tell him yumsandkisses sent you!

@pink.lemon.tree~ Again, another kind and beautiful soul! Shanthini’s photographs, recipes, and writing take me on vacation every time I look at her account!

@alettertomyfood~ I don’t even have the words to describe the beauty that Indu creates! Just go check it out!

@minion_n_me~ Thushara’s photography and food stories will draw you in and make you never want to leave!

My friend Lillian has a vegan cookbook coming out in October! Her vegan cheese recipes are reason alone to become friends with her! She’s wickedly funny and always tempting her friends with new creations! Vegan or not, you’ll love her!

@violaminerva and @boxofspice~ Viola and Rakhee hosted the photo challenge I participated in last week. They offered so much encouragement, behind the scenes info, and answered so many of my questions! I owe them a million thanks! I honestly, don’t know when either of them sleeps! Their photography is beyond gorgeous and everything I hope mine becomes!

And if you love sugar! Check out @curlygirlkitchen, @evemariebakes, @stephaniessweettreats, @parsleyandicing, @saralynn.bakes. I made Sara’s peanut butter cookies, and honestly, they are the best I’ve ever had!

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basil leaves being muddled in a tall jar with a wooden spoon

A Trio of Summer Infused Vodkas

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes + several days for infusing
  • Yield: 12 1x
  • Diet: Vegetarian
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Description

A Trio of Summer Infused Vodkas!ย  In a matter of minutes, you are on your way to preserving the tastes of summer! Fresh blueberries, thyme, cucumbers, and basil-infused vodka is the perfect way to bottle the bounty of summer!

Scale

Ingredients

For the Basil Vodka:

1 cup plain vodka

1 1/4 cup fresh basil leaves, washed and dried

For the Cucumber Vodka:

1 cup plain vodka

1 1/2 cups diced English cucumbers, unpeeled

For the Blueberry-Thyme Vodka:

1 cup plain vodka

1 cup fresh blueberries, halved

7–8 sprigs of fresh thyme

Instructions

For the Basil Vodka:

Place basil leaves in a medium jar. Muddle the leaves with a wooden spoon handle or a muddler to release the oils from the leaves.ย  Pour in the vodka and seal the jar. Shake well. Refrigerate for 24 hours.ย  Strain the leaves from the vodka. Return the jar of strained vodka to the refrigerator to store. Basil infused vodka will keep 7-10 days.

For the Cucumber Vodka:

Place the diced cucumbers into a medium jar.ย  Pour in the vodka. Seal and shake well. Refrigerate the jar for 24 hours. Strain the cucumbers from the vodka. Return the jar of strained vodka to the refrigerator.ย  Cucumber Vodka will keep for 14 days.

For the Blueberry-Thyme Vodka:

Place the vodka, halved blueberries, and thyme sprigs into a medium jar. Seal and shake the jar well. Place the jar in the refrigerator for 24 hours. Remove the large sprigs of thyme from the vodka after 24 hours. Return the jar to the refrigerator for another 7 days. Strain and return the vodka to the refrigerator to store.ย  Blueberry-Thyme Vodka will keep for 14 days.

 

 

Notes

  • Don’t bother buying a luxury brand of vodka for these infusions.ย  Since we are flavoring them, save the $ and buy something like Tito’s or Absolut.
  • The Blueberry & Thyme Vodka pairs beautifully with Fentiman’s Rose Lemonade! All three vodkas are delicious mixed with tonic water or ginger beer!ย  My favorite brand of tonic water is Schweppe’s and Q Ginger Beer cannot be beaten!ย  If you are a serious ginger lover like me seek it out! You can find all three mixers at most well-stocked liquor agencies. Don’t forget to add a spritz of lemon or lime juice to your cocktail!
  • Go crazy!ย  Infuse your vodka with ginger root and lemon peel, black pepper and strawberries, or orange wheels and vanilla beans!ย  The possibilities are endless!ย  Have fun with it!
  • Category: Drinks
  • Method: Shake
  • Cuisine: American

Keywords: infused vodka, summer cocktails, blueberry and thyme vodka, cucumber vodka, basil vodka, diy infused cocktails,

The Best Easy Plum Streusel Coffee Cake

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Gosh! Where is Summer going!?! Is it just me, or do you guys feel like this has been the shortest summer ever? One of my favorite activities in the summer is visiting farm markets! I’ll be honest with you; plums aren’t the first fruit I am drawn to. I can’t pass up a pint of blueberries, or a giant juicy watermelon! But, Jeff, his weakness is sweet ripe plums! So when I spotted a basket of his favorite fruit at the farm stand, I knew they had to come home with me!

black plums on a marble cutting board some are sliced in half and a few are diced

And then they sat in the refrigerator… Every time I opened the door, there they were, staring at me! And, since I have an old soul living in a not-so-young body and hate to see food go to waste! I got to work! And let me tell you, friends, not to brag, but this really, really, really is The Best Easy Plum Streusel Coffee Cake!

plum crumb cake drizzled with glaze in a pan

I confess! I have eaten more than my fair share of this cake every time I’ve made it! The cake is rich and moist, loaded with big vanilla flavor and studded with bite-size pieces of juicy sweet plums! I have fallen head-over-heels for plums!

a square crumb cake in a pan

And then there’s the buttery and sweet streusel topping spiced with a touch of cinnamon! It has a nubby texture from the addition of chewy rolled oats. A combination of white and brown sugar creates a crisp, yet tender topping!

a square crumb cake drizzled with glaze

And the glaze! Oh! The glaze! A coffee cake just isn’t a cake worth eating if it doesn’t have a generous drizzle of icing! Amiright?!? MMMHMMM!

a single square of the best easy plum crumb cake drizzled with glaze

You are going to find yourself making this Easy Plum Streusel Coffee Cake over and over again. At least, until October when they go out-of-season! By then we’ll be knee-deep in pumpkin recipes! Which I can honestly say, I’m not mad at! But while beautiful plums are plentiful in the markets, grab a basket or two and try this recipe out. When buying plums look for a variety that is considered “freestone”. What that means is the pit inside the fruit will pull from the flesh easily. The pit of a “clingstone” plum does just that, it hangs on for dear life to the flesh of the fruit!

a single square with a bite taken out of the best easy plum crumb cake drizzled with glaze

Don’t hesitate to use your favorite summer fruits in this recipe! Blueberries, blackberries, and diced peaches would all be lovely! If you make this recipe, I’d love to see it! Please tag me on Instagram @yumsandkisses! You can also follow me on Pinterest! And if you would like to receive my recipes straight to your inbox every time I publish a new one subscribe for free at the bottom of the page! I’d love to have you!

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a single square of the best easy plum crumb cake drizzled with glaze

The Best Easy Plum Streusel Coffee Cake

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes + cooling time
  • Yield: 9 1x
  • Diet: Vegetarian
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Description

The Best Easy Plum Streusel Coffee Cake!ย  Moist vanilla cake filled with pieces of juicy summer plums is topped with a sweet and buttery oat crumble topping and finished with a generous drizzle of lemon glaze!ย  Perfect for breakfast, snacking, or paired with a scoop of vanilla ice cream for dessert!

Scale

Ingredients

For the Streusel Topping:

5 Tablespoons butter, melted

1/2 cup all-purpose flour

1/4 cup rolled oats

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/4 cup granulated sugar

1/4 cup packed light brown sugar

For the Cake:

8 Tablespoons butter, softened

3/4 cup granulated sugar

Zest of 1 large lemon

1 large egg, at room temperature

3/4 cup buttermilk

1 Tablespoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 cups diced plums, about 2 plums

For the Glaze:

1 cup powdered sugar, sifted

1 Tablespoon butter, melted

1–2 Tablespoons lemon juice

pinch of salt

1/4 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350ยฐ
  • Lightly spritz a 9 x 9 metal baking pan with cooking spray
  • Prepare the streusel topping by combining all of the ingredients. The mixture will be quite moist. Refrigerate while assembling the cake.
  • Place the diced plums on paper towels to drain excess moisture while preparing the cake batter.
  • In a stand mixer, using the paddle attachment, mix the sugar and zest on medium speed for 1-2 minutes. Add the butter and continue mixing on medium speed until the butter is light, fluffy, and pale yellow. {About 4 minutes}
  • Add the buttermilk, egg, and vanilla. Continue mixing on medium speed to incorporate the addition. The mixture will look very curdled!ย ย No worries! You’re doing great! Keep going!
  • Whisk together the flour, salt, baking soda, and baking powder. Add to the butter/egg mixture and mix on low speed until the flour is fully incorporated and the batter is mostly smooth.
  • Gently stir in the drained diced plums.
  • Pour the batter into the prepared pan
  • Remove the streusel topping from the fridge.
  • Using the tines of a fork break the topping into tiny pieces. I use my fingertips to finish breaking the topping into fine moist crumbs.
  • Sprinkle the streusel topping evenly over the cake.
  • Bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
  • Cool the cake for at least one hour.
  • Combine the glaze ingredients and drizzle over the cake.
  • Serve and enjoy!
  • Cover any leftover coffee cake and store at room temperature for up to 3 days.ย 

Notes

  • Try your favorite summer fruit in this recipe! Blueberries, blackberries, and diced peaches will all be lovely!
  • Be sure to sift the powdered sugar before making the glaze, or it will not have a smooth appearance.
  • Category: Coffee Cake
  • Method: Bake
  • Cuisine: American

Keywords: plum coffee cake, plum streusel cake, summer fruit cake, plums, coffee cake, easy baking recipe , breakfast coffee cake

Strawberry Black Pepper Basil Cocktail

by 2 Comments

How is it already August, and I have yet to share a cocktail recipe this summer? What!?!?! Who am I? And how did this happen? I came to this realization a few weeks ago and decided to get busy! My garden is overflowing with basil, so I knew I wanted to incorporate it into a drink to share here! Thus, Strawberry Black Pepper Basil Cocktail was born!

a coup glass full of strawberry black pepper basil cocktail being lifted up off of a tray

Strawberry Black Pepper Basil Cocktail is a stunner!

I really am kicking myself for not sharing this gem sooner! The inspiration for this drink came from a vacation Jeff and I took to Napa Valley several years ago. While we were there, I enjoyed a similar cocktail at Auberge du Soleil. The bistro there has a beautiful terrace with gorgeous views of the valley! The first night we visited there, I ordered a drink similar to the one I am sharing here today. That was it! I was hooked! Every night for the remainder of our vacation, we would venture to the bistro to enjoy happy hour and the breathtaking view!

ingredients used to make homemade black pepper simple syrup there are black peppercorns sugar and water

Homemade Black Pepper Syrup is a key element!

The smoky black pepper simple syrup complements the sweet strawberries and the herbaceous basil essence while providing just a touch of warmth. I love creating flavored simple syrups! They add another dimension of flavor to cocktails without a lot of fuss! Make a batch of black pepper simple syrup and store it in the fridge and it will be ready for happy hour for a couple of weeks! It’s also delicious drizzled over cubes of fresh cantaloupe and watermelon!

the ingredients used to make strawberry black pepper basil cocktail there are basil leaves a lemon a bottle of black pepper syrup strawberry puree and vodka

Let’s round up the ingredients!

Here’s what you’ll need!

  • Frozen sliced strawberries, thawed. {Don’t drain the juice from the berries, we’ll need it to puree them!}
  • Fresh Basil Leaves! Either fresh from the garden or the farm market!
  • Vodka! Use your favorite brand! It doesn’t need to be anything expensive! There’s so much flavor in the cocktail, using a luxury brand of vodka isn’t necessary! I prefer Absolut, Tito’s, or Prairie Organic when I can find it!
  • Whole Black Peppercorns! For quality flavor, seek peppercorns from a reputable vendor. I order mine from Penzey’s spice company.
  • Fresh lemon juice! The juice adds lightness to the cocktail and balances the flavors!
  • Club Soda! I love the hint of fizz and crispness the soda provides!
basil leaves in a glass jar with a wooden muddler lying next to it on a round metal tray

I have a theory that the idea of muddling items such as herbs and fruit for cocktails was created by an individual who was insanely stressed! Think about it! Repeatedly smacking herbs in a cup with a wooden stick until it’s basically obliterated is an awesome anxiety releaser! If you are new to making cocktails, there are two things you need!

  • Preferably, a metal cocktail shaker set. However, a large, heavy jar with a screw-top lid will work as well. If you use a jar, gauge the intensity you muddle the basil with, though. I don’t want the jar to break and you to suffer an injury!
  • A muddler! There are wooden and metal muddlers on the market. I prefer a wooden one. It’s not that the metal ones don’t work well! I adore the classic beauty of a wood muddler! Look for one with a long handle and a criss-cross pattern of teeth on the bottom. The long handle makes it easy to muddle in a shaker, jar, or even a cocktail pitcher. And, the teeth on the bottom help extract optimal flavor from the herbs!
basil leaves being muddled in a jar

Muddling the basil releases it’s subtly peppery flavor!

a large melting ice cube being placed into a cocktail shaker

Using a cocktail shaker, pour the vodka, pureed strawberries, black pepper syrup, and lemon juice on top of the muddled basil. Fill the shaker just above the cocktail ingredients with ice. Place the second shaker tin {or lid, if using a jar} on the shaker, be sure to press firmly on the second shaker tin to make sure it’s secure before shaking the cocktail!

a cocktail shaker being shaken
It’s time for some arm exercises!

Vigorously shake this baby for about a minute! Shaking cocktails creates a beautiful texture by aerating and emulsifying the ingredients! So basically, don’t be lazy! Shake your cocktails, friends! The end!

shaken strawberry black pepper basil cocktail being poured into a coup glass

Next is the pour! Whether you choose to share it is completely up to you!

a coup glass full of strawberry black pepper basil cocktail being lifted up off of a tray

A few pistachios served with a Strawberry Black Pepper Basil Cocktail is never a bad idea!

a half full coup glass of strawberry black pepper basil cocktail

Here’s to health, happiness, and good friends! Cheers, everybody!

If you make this recipe, I’d love to hear from you! Tag @yumsandkisses on Instagram and hashtag it #yumsandkisses! It would be a thrill to see you enjoy my recipe! I recently started spending a lot of time over on IG sharing some recipes that I haven’t posted here on the blog and also just getting to know people! It’s been so great during this weird time we’re all experiencing to be able to connect with people that share a passion for yummy food and photography! So be sure to stop by and introduce yourself!

And if you are looking for some crazy delicious sangria recipes to enjoy during our last few weeks of summer may I recommend Triple Berry & Ancho Chile Sangria or Watermelon Elderflower Sangria?

{This post contains some affiliate links. Should you purchase items via the links in this post, I may receive a commission from the vendor at no extra cost to you! Thanks for supporting Yums & Kisses!}

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a coup glass full of strawberry black pepper basil cocktail being lifted up off of a tray

Strawberry Black Pepper Basil Cocktail

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour + 15 minutes
  • Yield: 2 1x
  • Diet: Vegetarian
Print Recipe

Description

Strawberry Black Pepper Basil Cocktail is a perfectly refreshing summertime drink! Strawberry puree, homemade black pepper simple syrup, vodka, and muddled basil leaves create this sippable stunner!

 

Scale

Ingredients

For the Black Pepper Syrup:

1 cup granulated sugar

1 cup water

pinch of sea salt

2 Tablespoons whole black peppercorns

1 Tablespoon coarsely ground black peppercorns

For the Strawberry Puree:

1 cup frozen sliced strawberries, thawed

For Assembling the Cocktail:

2 Tablespoons strawberry puree

4 Tablespoons Black Pepper Syrup

2 Tablespoons fresh lemon juice

1/2 cup + 2 Tablespoons vodka

8 large basil leaves

Club soda, for topping

Instructions

To Make the Black Pepper Syrup:

  • Combine the sugar, water, and sea salt in a medium saucepan.
  • Bring to a low boil over medium heat, stirring frequently to dissolve the sugar.ย  Reduce the heat to a simmer, and add the peppercorns, and ground pepper.
  • Stir frequently while simmering for 6-7 minutes.
  • Remove the pan from the heat and cool for one hour.
  • Strain the pepper from the syrup and refrigerate.ย 

    To make the Strawberry Puree:

  • Place the thawed strawberries with their juice into a blender or food processor. Blend until the berries are completely smooth. Alternatively, you can put the berries in a large cup and use an immersion blender to puree them.ย 

    To Assemble the Cocktail:

  • Muddle the basil leaves in a cocktail shaker
  • Add the strawberry puree, black pepper syrup, lemon juice, and vodka.
  • Place several ice cubes into the shaker.
  • Place the top on the shaker. Shake vigorously for a minute.
  • Divide the cocktail among two coup glasses.
  • Top with club soda and a small basil leaf, if desired.

Notes

  • If you’re like me and like your drinks with a hint of heat, feel free to garnish your cocktail with a few grindings of coarse black pepper!
  • I find the flavor of this drink is balanced using frozen strawberries. Sometimes fresh berries are a bit tart. Frozen are consistently sweet!
  • Leftover strawberry puree may be refrigerated for up to four days. There will be enough puree to make a few rounds of this cocktail!
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Keywords: strawberry black pepper basil cocktail, summer cocktail, strawberries and basil, strawberries and black pepper, fruit and herb cocktail, black pepper syrup

Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup

by 2 Comments

I’m guilty of not making waffles quite as often as I should! When blueberries come into season each summer, I scramble to consume as many as humanly possible! I am a blueberry fanatic! I look for ways to pay homage to my favorite fruit! Enter these Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!

a closeup of a stack of four blueberry waffles topped with a pile of fresh blueberries

There’s just something so decadent and luxurious about having waffles for breakfast {or dinner if you like!}! I always brew a carafe of French press coffee to enjoy while we assemble the ingredients for the recipe. There’s the warmth rising from the waffle maker as it awaits scoops of blueberry-speckled batter. I love dipping a pastry brush into a pool of melted butter and the sound of the sizzle as I brush it onto the grids of the iron. And then, the best part! Cooking the waffles! The batter rolls across the honeycomb grids, waiting to cocoon under the lid as it forms crispy little pockets that will eagerly await a generous pour of Buttery Bourbon Walnut Syrup!

blueberry oatmeal waffles with a pitcher of buttery bourbon walnut syrup surrounded by fresh blueberries hot coffee milk and silverware

All the reasons to love Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!

  1. They are stuffed and topped with juicy sweet blueberries! Eat your antioxidants, friends!
  2. Oats and cornmeal give these waffles a heartiness that won’t leave you hungry an hour later!
  3. There are no separating egg whites, whipping, or folding of ingredients to make these cakey beauties! Because I don’t like a lot of fuss with recipes, especially on the weekend! It’s called re-lax-a-tion!!
  4. Ummm, there’s bourbon! And butter! Duh, who can argue with this! The bourbon adds a smoky edge to the sweet syrup!
  5. Buttery Bourbon Walnut Syrup + Blueberry Oatmeal Waffles = flavor perfection!
syrup being poured from a pitcher onto a stack of blueberry oatmeal waffles

You may want to double the syrup recipe! I’ve caught Jeff drinking from the pitcher more than once! I mean dude, if you want a shot of bourbon, I’ll pour you one! Stay out of my !#@$ syrup! LOL!

a small wedge of blueberry waffle topped with one fresh blueberry doused in syrup

Makes you want to dive into a giant plate of them right now, doesn’t it?!?!

overhead view of a stack of golden brown blueberry oatmeal waffles topped with fresh blueberries

These waffles are low-maintenance mamas!

Here are some tips to help you achieve the best waffle experience of your life!

  • Soak the oats in the milk for at least 15 minutes, or do it the night before! Doing this helps soften the oats and will ensure your waffles are tender and moist! Yum!
  • Melt the butter. Measure the sour cream. Take the eggs out of the fridge and let them warm up while you enjoy your first cup of coffee in the morning! Bringing the eggs and sour cream to room temperature helps them achieve the highest volume possible when blended! Fluffy eggs=fluffy waffles!
  • I have a waffle iron that has a “fancy” built-in indicator light. But, you know what, I don’t think it’s accurate! I never trust the green light! If my belly is grumbling and I just need a waffle, like yesterday, I heat the iron for 10 minutes. Ideally, we should heat the iron for 20 minutes, though.
  • Don’t overfill the iron with batter, or you’ll have “blueberry lava” rolling over the sides! I don’t want your counter a disaster and you hate me! Love you!
a stack of four waffles topped with fresh blueberries

How long do I cook the waffles?

That’s such a fantastic question! Waffle makers vary with the bells-and-whistles they offer. Some makers have a chirping alarm that signals when it thinks the waffles are done. My general practice when I am cooking waffles is to wait until very little, to no steam, is escaping from the iron. If you lift the lid and the waffle is sticking to the grates, or it just isn’t as brown as you would like, lower the top and keep on cooking! With all of this being said, don’t feel like you have to buy a “premium” maker to achieve beautiful waffles! There are a lot of makers on the market in the $30 and under category that are solid choices! If I may offer a tip, just from my own waffle-making experience? Buy one that has removable cooking plates! Mine does not, and I so wish it does for ease of cleaning!

a stack of four blueberry loaded waffles that have a bite taken out of them a pile of fresh blueberries and walnuts rest on top

To keep the cooked waffles hot while you finish using the batter. Heat your oven to 200ยฐ. Place a wire rack onto a cookie sheet and put the cooked waffles on it. Slide the tray into the oven. The waffles will stay warm and toasty!

a stack of blueberry oatmeal waffles topped with banana slices and fresh blueberries drenched in maple syrup

I recommend making a double batch of Blueberry Oatmeal Waffles and freezing them! Let the cooked waffles cool completely. Individually wrap each square in plastic wrap and pop them into a freezer bag! Warm in a toaster or toaster oven for a quick breakfast. Alternatively, place the cooled waffles onto a parchment-lined cookie sheet and freeze for several hours. Place the frozen waffles into a freezer bag and reheat the same way! You can even make a double batch of the Buttery Bourbon Syrup! The syrup keeps for about a week. I would recommend leaving the walnuts out because they will soak up the syrup and lose their crunch!

a single waffle topped with fresh blueberries a small metal container lies next to it with fresh blueberries spilling out of it and a grid pattern of syrup left on a square of paper from a waffle that was taken away

Make these waffles stuffed with chewy oats, crunchy cornmeal, juicy blueberries, and drenched in a sweet and buttery maple syrup laced with smoky bourbon and brunch at your house will be on a new level!

a tablescape with a pitcher of buttery bourbon walnut syrup a french press milk bottle mugs of coffee and milk blueberry oatmeal waffles topped with banana slices and blueberries

Here’s more berry recipes that you will enjoy!

  • Blueberry Lemon Coffee Cake~ One of my all-time favorite recipes to enjoy in July & August when blueberries are plentiful at farmers’ markets! Moist, fluffy vanilla cake loaded with lemon zest and juicy blueberries. Topped with a sweet streusel and drizzled with a thick lemony glaze!
  • Blackberry & Herbed Goat Cheese Crostini with Homemade Hot Honey Drizzle is a stunner! Rosemary and chive goat cheese slathered onto toasted slices of baguette and topped with a fresh juicy blackberry with a drizzle of sweet and spicy honey! Perfect with drinks before dinner in the summer months! And a beautiful dish to make with a surplus of herbs you may have growing in your garden!
  • Triple Berry & Ancho Chile Sangria is one of my most pinned recipes on Pinterest! I’ll warn you! The fruit at the bottom of the pitcher is yummy but packs a punch! The longer it soaks up the ancho chile liqueur and wine, the less likely you can walk a straight line if you eat it! And yes, I speak from experience!! Jeff can, too!
  • Blueberry & Oatmeal Creme Pie Ice Cream~ Rich and creamy homemade ice cream swirled with thick blueberry preserves, and chopped store-bought oatmeal creme pies are one of my favorite recipes! I can not say “no” to any flavor of ice cream, but this one, in particular, I have a deep love for!
  • Blueberry Cornmeal Crisp with Bourbon Ice Cream is a favorite in our house this summer!

If you would like to follow along with everything going on here at Yums & Kisses head over to Pinterest, Bloglovin’, and Instagram! Click the follow button on my accounts to catch some recipes that you may not see here on my site or just to say “hello” and make a new friend! You can also subscribe for free to Yums & Kisses via the “Subscribe” box at the bottom of the page! You’ll receive my content straight to your inbox every time I post a new recipe! And yep, you read that right! It’s FREE! I hope you guys have a fantastic weekend! What are your plans?

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a single waffle topped with fresh blueberries a small metal container lies next to it with fresh blueberries spilling out of it and a grid pattern of syrup left on a square of paper from a waffle that was taken away

Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!ย  No-fuss waffles made with oats and cornmeal! And, stuffed with juicy sweet blueberries!ย  Serve with warm maple syrup spiked with smoky bourbon, creamy butter, and crunchy walnuts!ย  This recipe is going to take your weekend breakfast to another level!!

Scale

Ingredients

For the Waffles:

1 cup whole milk

3/4 cup regular rolled oats

6 Tablespoons butter, melted and cooled

1 cup full-fat sour cream

4 large eggs, at room temperature

1 Tablespoon pure vanilla extract

1 1/4 cups all-purpose flour

1/4 cup cornmeal

2 Tablespoons cornstarch

1 Tablespoon granulated sugar

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups fresh blueberries

2 Tablespoons butter, melted, for brushing the waffle maker

For the Syrup:

1/2 cup pure maple syrup

1 Tablespoon Bourbon {I use Knob Creek Smoked Maple}

2 Tablespoons butter

pinch of sea salt

1/4 cup toasted* and chopped walnuts {*See Notes}

For Garnishing:

fresh blueberries

banana slices

chopped toasted walnuts

whipped cream

Instructions

To Make the Waffles:

  • Combine the oats and milk in a medium-size bowl for at least 15 minutes to soften the oats.ย  You can even do this the night before and store the oats/milk in the fridge.
  • Measure the sour cream.
  • Place the eggs in a bowl and cover them with hot tap water to bring them to room temperature.
  • In a large bowl, whisk together the flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda.
  • Place the syrup ingredients into a medium-sized saucepan and start warming them over low heat.
  • Begin heating the waffle maker.
  • Melt the 2 Tablespoons butter for brushing the maker, set aside.
  • Using a stand mixer, hand-held mixer, or immersion blender whip the eggs for 1-2 minutes. They will be pale yellow and super fluffy!
  • Combine the sour cream, milk/oats, vanilla, and 6 Tablespoons of melted butter in a medium bowl.
  • Add the eggs to the sour cream mixture and gently incorporate them.
  • Pour the wet ingredients over the dry ingredients and whisk until the batter just becomes smooth. Gently stir in the 1 1/2 cups fresh blueberries.
  • Lightly brush the waffle maker with melted butter.
  • Ladle the batter onto the heated waffle grids. Remember, don’t overfill the maker! You can also use an ice cream scoop to portion the mixture onto the grids. My waffle maker is a Belgian-style which makes deep square-shaped waffles. Each square takes about a 1/3 cup of batter. The amount of batter per grid will vary among waffle makers.
  • Close the lid and let those babies cook until little to no steam is rising from the maker!ย  The waffles are done when golden brown, and they don’t stick to the lid of the maker when you peek at them!ย  If you like a deeper color to your waffle, cook it longer!ย  Don’t walk away from the kitchen, though! I’d hate for you to come back into your kitchen, and the place is on fire!!
  • Keep the cooked waffles warm while you finish using the remaining batter by putting a wire cooling rack on a cookie sheet. Put the fresh waffles on the rack and pop them in the oven to hang out while you finish cooking!
  • Serve the waffles with a generous pour of Buttery Bourbon Walnut Syrup, more blueberries, sliced bananas, and freshly whipped cream for a decadent breakfast!

Notes

  • To Toast Walnuts:ย Preheat the oven to 350ยฐ. Put the walnuts on a cookie sheet in a single layer. Bake for 8-12 minutes.ย  The walnuts will be glossy from the warmed natural oil they contain.ย  They will be golden brown and smell nutty! Let them cool for a few minutes before chopping them.
  • If you want to take these waffles over-the-top serve them with a dollop of fresh whipped cream, too!ย  Place 1 cup cold heavy cream and 1-2 Tablespoons of powdered sugar in a large bowl with a pinch of sea salt. Whisk by hand or use a mixer with the whisk attachment on high speed until the cream has increased in volume to the point it forms soft peaks when you pull the whisk out. You can even add a few drops of vanilla extract for extra flavor!ย ย 

 

  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American

Keywords: blueberry oatmeal waffles with buttery bourbon walnut syrup, blueberry oatmeal waffles, waffles, blueberries, bourbon, syrup, breakfast

Roasted Summer Pesto Potatoes

by 2 Comments

Here we go! We’re just a few days shy of the calendar turning to August! The garden is getting wild! The basil is getting bigger by the second! The green beans have twirled their vines around our tomato plants, {note to self: don’t plant the beans next to the tomatoes next year!!} A handful of cherry tomatoes are ripe! The freezer is loaded with jars of the cure for our winter tastebud blahs, aka basil pistachio pesto! And Roasted Summer Pesto Potatoes have been in heavy rotation at mealtime in our house!

a close up shot of a white speckled bowl filled with roasted summer pesto potatoes garnished with crumbled feta cheese halved cherry tomatoes and some slivered basil leaves the bowl rests on a white napkin printed with small dark blue stars

I have a confession to make! Your girl here doesn’t eat a ton of potatoes! Which Jeff finds downright hilarious because both sides of my family are Irish! Well, this dish has changed all that! We eat these summer nuggets of delicious several times a week as of late! See what happens when pesto coated roasted potatoes show up on your dinner plate! Spoiler alert: there won’t be a morsel left!

overhead shot of the ingredients used to make roasted summer pesto potatoes there is a small light wood cutting board with a small white ramekin of whole cherry tomatoes and some halved cherry tomatoes scattered on the board a white napkin printed with small dark blue stars cradling freshly washed small red and white potatoes with a few halved potatoes spilling away from the napkin a bundle of fresh basil sprigs tied with a bit of garden twine a cruet of olive oil a small jar of basil pesto with a small metal vintage teaspoon resting next to it a metal measuring cup filled with crumbled feta cheese a half of a cut lemon and a sprig of basil

Seven Ingredients=Roasted Summer Pesto Potatoes!

Here’s what you need!

  • Baby potatoes {also called creamer potatoes}
  • Extra virgin olive oil
  • The best pesto on the planet!
  • Fresh lemon juice!
  • Crumbled feta cheese! Mmmm! So good!
  • A handful of slivered basil leaves
  • A handful of halved cherry tomatoes
  • Ok, so you need nine ingredients~ kosher salt, and fresh ground black pepper makes everything better!
halved small red and yellow baby potatoes tossed with olive oil and sprinkled with kosher salt and freshly cracked coarse black pepper scattered onto a parchment paper lined metal baking tray a white towel with thin blue stripes runs along the right side of the tray

Pop these olive oil coated cuties into the oven! And, 45 minutes later these babies are dark golden brown! The edges are chewy and caramelized! The insides are tender and fluffy! Hubba! Hubba!

the serving bowl filled with roasted pesto potatoes resting on a white napkin printed with small dark blue stars surrounded by a jar of pesto with a vintage metal teaspoon dipping into it a small vintage measuring cup filled with crumbled feta cheese a vintage metal salad serving set a wood cutting board filled with a basil leaf and whole and halved cherry tomatoes

Toss the rest of the ingredients with the roasted potatoes and you.are.done!

So simple! So fancy! So good! Don’t forget to take a deep inhale when you toss this together! The basil scent is so divine!

a small round white plate with a serving of roasted summer pesto potatoes a small white plate topped with a jar of basil pesto garnished with a sprig of basil rests above the plate a small wood spoon with a tiny bit of feta cheese and a vintage metal measuring cup filled with feta cheese surround the serving plate a vintage metal fork rests next to the plate and the plate rests on a white napkin printed with small dark blue stars

Roasted Summer Pesto Potatoes is a pretty loose recipe that is open to a million variations! Here are some ideas!

Try adding:

  • Grilled zucchini planks!
  • Grilled corn, shaved from the cob!
  • A bit of leftover grilled steak, chicken, shrimp, or tofu!
  • Strips of roasted red peppers!
  • Marinated artichoke hearts!
  • Kalamata olives!
  • Chopped pickled green beans!
  • Use crumbled goat cheese instead of the feta!
  • Or small cubes of Asiago cheese! Oh, yum!
overhead shot of a vintage metal fork skewering a roasted potato coated with pesto and a bit of crumbled feta under the fork the rest of the roasted potatoes and some cherry tomatoes coated with pesto and cheese and slivered basil leaves they are a little out of focus intentionally to focus on the speared roasted potato half

Load your plate up! Pop open a bottle of Rosรฉ! Cue Melody Gardot! Enjoy!

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overhead shot of a vintage metal fork skewering a roasted potato coated with pesto and a bit of crumbled feta under the fork the rest of the roasted potatoes and some cherry tomatoes coated with pesto and cheese and slivered basil leaves they are a little out of focus intentionally to focus on the speared roasted potato half

Roasted Summer Pesto Potatoes

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
Print Recipe

Description

Roasted Summer Pesto Potatoes! Toss roasted baby potatoes with fresh basil pesto, lemon juice, and feta cheese! Looks fancy! Tastes fancy! So simple to make you’ll be making this for breakfast, lunch, and dinner!ย 

 

Scale

Ingredients

1 1/4 pounds small creamer potatoes, halved

2 Tablespoons extra virgin olive oil

kosher salt & pepper, to taste

2–3 Tablespoons Basil Pistachio Feta Pesto

3 Tablespoons fresh lemon juice

1/3 cup crumbled feta cheese

a handful of slivered fresh basil leaves

a handful of halved cherry tomatoes

Instructions

  1. Preheat the oven to 400ยฐ
  2. Line a large baking tray with parchment paper or aluminum foil.
  3. Toss the potatoes with the olive oil in a large bowl until the potatoes are completely coated with the oil.ย  Pour the potatoes and any oil left in the bowl onto the lined baking tray.
  4. Roast in the oven for 40-45 minutes.ย  Halfway through the cooking time, flip the potatoes over. Continue baking.
  5. The potatoes are done when they are a deep golden color.
  6. Remove the potatoes from the oven and immediately put them in a large bowl.ย  Add the lemon juice and stir to coat the potatoes with the juice.
  7. Add the pesto and feta cheese. Stir again to combine.
  8. Let the potatoes cool for a few minutes and add the slivered basil leaves and cherry tomatoes.
  9. Serve and say, “Yum!”.

Notes

  • This is a pretty loose recipe that is open to a million ways to garnish it!ย  Try adding leftover grilled corn, roasted red peppers, olives, chicken, steak, chocolate chips {kidding!}, or grilled planks of zucchini!
  • Category: Side Dishes
  • Method: Roast
  • Cuisine: American

Keywords: roasted pesto potatoes, summer pesto,pesto, herb pesto, potato side dishes, summer side dishes,roasted potatoes

Blueberry Cornmeal Crisp with Bourbon Ice Cream

by 2 Comments

Don’t let summer slip by without making this recipe, m’kay? I’m giving you a fair warning that this Blueberry Cornmeal Crisp with Bourbon Ice Cream is totally addictive! Juicy blueberries tossed with more bourbon, brown sugar, and cinnamon. And then, covered with a buttery crumb topping made with butter {duh}, crunchy cornmeal, oats, flour, and rich brown sugar! Serve it with a giant scoop of homemade bourbon ice cream for the ultimate farmstand fruit dessert!

overhead shot of a wooden handle ice cream scoop resting in a small scallop edge black tart pan a few blueberries in a vintage metal pie pan is a square of crinkled parchment paper with a small white ramekin filled with blueberry crisp topped with a big scoop of ice cream and a black tart dish filled with fresh blueberries rests on a lace edged cream color napkin

Look at it! Simply irresistable! Am I right?

a close up shot of fresh blueberries with droplets of water clinging to them

It starts here with these blueberry beauties!

We are blessed to have a local fruit farm that has the sweetest blueberries I’ve ever eaten! Every July you’ll find me reserving pint after pint! Some blend into my morning smoothie. Some infuse vodka. A lot of them are tossed into pancakes! But my favorite way to eat them is in a fruit crisp! And, blueberries and cornmeal go together like peanut butter and chocolate. So, here we go!

overhead shot of the ingredients used to make blueberry cornmeal crisp there is a small jar of lemon juice with a metal measuring spoon in it a stick of butter still wrapped in the paper with 3 tablespoons of butter sectioned from the stick a small shot glass filled with bourbon a vintage metal fork a white bowl with oats, sugar, brown sugar, and cornmeal a small sauce trimmed with blue and white flowers holding a round white dish filled with fresh blueberries and a small metal vintage teaspoon a mixing bowl with a handle filled with fresh blueberries brown sugar cinnamon and cornstarch with a wooden spoon lying next to ti

Gather your ingredients for the fruit mixture and the crisp topping!

blueberries tossed with the bourbon and brown sugar in a mixing bowl with a handle a small white dish of fresh blueberries a white speckled bowl with cornmeal flour oats and brown sugar a vintage metal fork a shot glass of bourbon and a stick of butter still in the wrapper

Stir the fruit filling ingredients together. Let the blueberries hang out while you make the crisp topping!

three small white ramekins on a parchment lined small cookie baking tray filled with the blueberry bourbon and sugar mixture a wooden spoon rests in a large mixing bowl with the remainder of the blueberry mixture while a small white speckled bowl filled with the crisp topping rests next to the cookie tray a vintage metal fork rests on a white linen towel in the bottom right of the frame

MMMM! Yum! Butter and sugar nuggets ready to mingle with juicy blueberries! Use your fingertips to pinch the butter into the cornmeal/flour/sugar mixture until you have moist clumps of butter/flour/sugar! It takes great willpower not to eat all these sugary butter bombs before they cover the fruit! It’s like cornmeal cookie dough!

overhead shot of three white ramekins filled with blueberries and topped with the crisp mixture a white speckled bowl rests next to the ramekins with a bit of the unbaked crisp topping and a blueberry a small vintage metal teaspoon rests at the top right corner of the frame

Heap that buttery bliss onto those blueberries! Be sure to place a baking tray under the ramekins before they go into the oven to catch the bubbling blueberry juices!

three small white ramekins in a parchment lined small cookie tray the ramekins are filled with blueberries and topped with unbaked crisp topping a small vintage metal spoon rests in front of the tray

Ready for the oven!

overhead shot of three ramekins filled with baked blueberry cornmeal crisp on a parchment lined small cookie baking tray on a square black wire cooling rack

And you see why the baking tray is needed! The first couple of times I tested this recipe, I used grocery store berries. While delicious, they weren’t as juicy as the berries from the local fruit farm! It’s blueberry lava! Oh well, we’re gonna go with it!

overhead shot of a two small ramekins filled with baked blueberry cornmeal crisp that bubbled over the sides of the dish one of the crisps has a melty scoop of vanilla ice cream on top a small vintage teaspoon with a blueberry rests on a crinkled square of parchment paper a black rimmed rectangular pan holds homemade bourbon ice cream with a wooden handle ice cream scoop resting in it a small black tartlet pan with a bit of melted ice cream and a small black tartlet pan filled with fresh blueberries rest in the upper left area

Don’t be a ding-dong like me!

Yeah, you’ll want to wait at least 15-20 minutes after these babies to pile the bourbon ice cream on top! In my excitement to photograph and then eat these beauties, being the ding-dong I am, I scooped the ice cream and got to shooting these right away! Yeah. Don’t do that. I mean you totally can! But, your Blueberry Cornmeal Crisp with Bourbon Ice Cream will look like this. It didn’t matter, I inhaled it!

overhead shot of three small ramekins filled with baked blueberry cornmeal crisp that bubbled over the sides of the dish one of the crisps has a melty scoop of vanilla ice cream on top a small vintage teaspoon with a blueberry rests on a crinkled square of parchment paper a black rimmed rectangular pan holds homemade bourbon ice cream with a wooden handle ice cream scoop resting in it a small black tartlet pan with a bit of melted ice cream and a small black tartlet pan filled with fresh blueberries rest in the upper left area

Is there anything better than melty boozy bourbon ice cream piled on top of a blueberry crisp? I think not!

overhead shot of a wooden handle ice cream scoop resting in a small scallop edge black tart pan a few blueberries in a vintage metal pie pan is a square of crinkled parchment paper with a small white ramekin filled with blueberry crisp topped with a big scoop of ice cream and a black tart dish filled with fresh blueberries rests on a lace edged cream color napkin

Whether you want to share is completely up to you!

overhead shot of a small white ramekin filled with freshly baked blueberry cornmeal crisp resting on a crinkled square of parchment paper in a vintage metal pie pan with a white linen towel resting to the left of it a small black tartlet pan filled with fresh blueberries rests in the upper right corner with a few stray blueberries dotting the counter surface and a small vintage teaspoon rests in the bottom right segment

And, if ice cream just isn’t your thing… Well, Blueberry Cornmeal Crisp will still want to be friends with you!

overhead shot of a small white ramekin of blueberry cornmeal crisp a few bites have been taken out of it so that the juice and berries are visible the ramekin rests in a vintage metal pie pan with a small vintage teaspoon with a bit of the blueberry juice clinging to it a small tart pan filled with blueberries rests in the upper right corner

Speaking of friends! I’d love to have you as a friend here at Yums & Kisses! I share quick and easy meals, cocktails, desserts, and appetizers at least once a week! You can subscribe in the box below, and every time I post a new recipe, it will come straight to your inbox, for free! You can also follow me on Pinterest and Bloglovin’!

overhead view of three white ramekins filled with freshly baked blueberry cornmeal crisp with a black rectangular pan filled with homemade bourbon ice cream waiting to be scooped a wood handle ice cream scoop rests in a small black tartlet pan with a small black tartlet pan filled with blueberries resting next to it some stray blueberries are scattered around and a vintage metal teaspoon rests next to one of the blueberry crisp dishes

I promised you a recipe using bourbon a few weeks ago when I posted the Bourbon Banana Chocolate Chip Muffin recipe! I hope you find this recipe for Blueberry Cornmeal Crisp with Bourbon Ice Cream worth the wait! I’d love to have you comment, rate, and review this recipe!

overhead shot of a small white ramekin filled with freshly baked blueberry cornmeal crisp resting on a crinkled square of parchment paper in a vintage metal pie pan with a white linen towel resting to the left of it a small black tartlet pan filled with fresh blueberries rests in the upper right corner with a few stray blueberries dotting the counter surface and a small vintage teaspoon rests in the bottom right segment

Hungry for more? Give these delicious recipes a try this summer!

Until next time, friends! Love you guys! ~โค๏ธ~ Heidi

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Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don't let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top! ~yumsandkisses.com

Blueberry Cornmeal Crisp with Bourbon Ice Cream

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: one hour
  • Yield: 3 1x
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don’t let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top!

Scale

Ingredients

For the Ice Cream: {See Notes}

12 ounce can evaporated milk

2 Tablespoons dry instant vanilla pudding mix

1 cup powdered sugar

1/8 teaspoon sea salt

2 Tablespoons bourbon {I use Knob Creek Smoky Maple}

For the Crisp Topping:

1/2 Tablespoon cornmeal

2 1/2 Tablespoons all-purpose flour

1 Tablespoon granulated sugar

2 Tablespoons packed brown sugar

2 Tablespoons rolled oats {regular, not quick}

1/8 teaspoon sea salt

2 Tablespoons cold butter, diced

For the Fruit:

1 1/2 cups fresh blueberries

1 teaspoon cornstarch

3 Tablespoons packed brown sugar

2 teaspoons fresh lemon juice

1/4 teaspoon ground cinnamon

pinch of sea salt

2 teaspoons bourbon, optional, but lovely!

Instructions

For the Ice Cream:

Place all of the ingredients into a blender and mix on high for one minute. Alternatively, you can place all the ingredients into a medium mixing bowl and rapidly whisk until the ingredients are combined, and the mixture is smooth.ย  Transfer the ice cream base to an ice cream machine and churn according to the manufacturer’s instruction.ย  When the base is frozen, transfer to a freezer-safe container and freeze until serving time.

For the Fruit:

Toss the blueberries with the cornstarch in a medium-sized bowl. Add the remaining ingredients and stir gently to coat the berries.

For the Crisp Topping:

Combine the dry ingredients in a medium-sized bowl. Add the cold diced butter and use your fingertips to pinch the butter into the flour mixture until the flour is thoroughly coated with the butter.ย  The mixture will be quite clumpy. There should be no dry bits of ingredients.

 

To assemble the Crisps:

  1. Preheat the oven to 350ยฐ
  2. Lightly butter the rims of 3-1/2 cup ramekins. Place the dishes onto a parchment-lined small cookie tray.
  3. Divide the berry mixture evenly among the dishes.
  4. Use your fingertips to break up the crisp topping. Divide the topping among the three ramekins.
  5. Bake for 30-35 minutes. The fruit will be bubbly, and the juice thickened. The crisp topping will be golden brown.
  6. Place on a wire rack to cool for at least 15 minutes before serving.
  7. Serve the crisp with a big scoop of the bourbon ice cream! Or, vanilla ice cream if you are serving the under 21 crowd!

 

 

Notes

  • This is a bit of a disclaimer pertaining to the Bourbon Ice Cream.ย  This ice cream recipe is a bit softer than traditional ice cream due to the high volume of bourbon in the recipe. I tested it several ways and it truly has the best flavor as the recipe stands.ย  I wouldn’t recommend trying to pile it onto an ice cream cone!
  • If serving this to anyone under the age of 21, I would recommend omitting the bourbon in the fruit filling and serving it with vanilla ice cream instead. In place of the bourbon, you could use a bit of vanilla or almond extract.
  • The fruit and crisp topping will be heaped in the ramekins before baking.ย  During the baking process, the fruit will soften and collapse.ย 
  • Category: Dessert
  • Method: Bake/Churn
  • Cuisine: American

Keywords: blueberry cornmeal crisp, bourbon ice cream, fruit crisp, summer fruit, blueberries, blueberry crisp, cornmeal, crisp topping

Spaghetti with Basil Pistachio Feta Pesto

by 2 Comments

Spaghetti with Basil Pistachio Feta Pesto is summer-in-a-bowl! This is the dish Jeff, and I look forward to eating way too much of every year! Freshly picked basil leaves still warm from the sun blend with rich olive oil, crunchy pistachios, salty feta, and zingy lemon juice. Then, we toss it with not-too-tender/not-too-chewy cooked spaghetti. The pesto melts onto the pasta and infuses the noodles with our favorite herbal taste of summer!

overhead view of a round white bowl resting on an ivory napkin the bowl is filled with spaghetti coated with basil pistachio feta pesto a vintage pair of silverware digs into the left side of the bowl a few pistachios rest above the bowl and silverware

If your garden is overflowing with basil (and, I hope it is!), you’ll want to make jars of Basil Pistachio Feta Pesto to store in the freezer! Come January when you just need something! Anything! Bright and herbal to add some oomph to meals; you’ll be glad you have a stash!

closeup shot of dew covered basil plants in a garden two lightning bugs covered with dew are nestled together on one of the leaves

Traditional pesto sauce contains pine nuts and Parmesan Reggiano cheese. Both of these ingredients are super expensive! And, to be honest, my tastebuds are not in love with pine nuts! Crunchy pistachios, however, I can easily hoover an entire bag myself. In one sitting. #Truth! And, feta cheese, well, we have a deep love for feta in our house. It’s a permanent scribble on my grocery list! If you are in love with pesto sauce as much as we are, using feta and pistachios, make this dish super affordable!

overhead shot of a salad strainer basket containing freshly picked and washed basil leaves the basket rests on a blue and green striped kitchen towel with frayed edges a black handled knife rests to the back of the towel

The secret to vibrant Basil Pistachio Feta Pesto Sauce!

Rule #1 {really it’s the only rule we’re going to follow today!} DRY!DRY!DRY! the freshly washed basil leaves before making the sauce. Water left clinging to the leaves causes oxidation and the sauce will not be a vibrant green color. Still tasty, but not as pretty!

I’ll let you in on another secret…

Pick your basil in the morning, before the heat of the day sets in. Because, that heat, zaps the oils from the basil and subdues its subtle peppery/minty flavor!

ingredients used to make spaghetti with basil pistachio feta pesto there is a bundle of spaghetti tied with a piece of twine a small wooden cutting board with heads of garlic and a clove smashed sprigs of basil a glass cruet of olive oil a tall wooden pepper grinder resting in a scallop edged round metal pan with kosher salt around the base of the pepper grinder a pile of pistachios in the shell and a few unshelled and scattered about more sprigs of basil a small jar with a strainer on top of it with a squeezed wedge of lemon in it half a lemon that is squeezed at the base of the jar a dark metal cup filled with crumbled feta cheese and a small vintage metal teaspoon

Let’s make some Basil Pistachio Feta Pesto!

This is so easy! Even if you are beginning your cooking journey you can do this!! Trust me!

  1. Toss those washed and dried basil leaves in the food processor with the pistachios, garlic, salt, and pepper.
  2. Pulse the machine about 20 times. Just enough to give the basil leaves, pistachios, and garlic a rough chop!
  3. With the machine running slowly pour the olive oil and lemon juice through the feed tube.
  4. Process until you have the desired consistency. I like my sauce more of a rustic style where you can still see bits of pistachios!
  5. Remove the blade from the processor and stir in the feta!
  6. You did it! You made pesto! See! So easy!
overhead shot of a glass jar filled with basil pistachio feta pesto resting on a round vintage metal tray a folded ivory napkin with a small vintage spoon rest next to the jar a long lace trimmed ivory towel runs along the right side of the fram with a large basil sprig at the bottom right

You are only minutes from summer-in-a-bowl nirvana! Cook the spaghetti! Don’t forget to scoop some of the starchy pasta cooking water out of the pot! We’ll need it to help the pesto create a silky sauce that coats all those beautiful strands of tender spaghetti! About a minute before the pasta is done cooking is ideal!

Next we are going to:

  • Drain the spaghetti in a colander!
  • Dump the pasta back into the pot!
  • Put a few spoonfuls of pesto into the pot!
  • Pour a bit of that “liquid gold” (pasta water) into the pasta and sauce!
  • Add however much of the pesto and water you like. I use most of the water and about 1/2-3/4 of the jar of pesto.
a white bowl filled with pesto coated spaghetti with two baby basil leaves garnishing it an ivory napkin with a vintage metal fork and soup spoon rest next to the bowl a small black dish with pistachios and a vintage spoon rest to the left of the pasta bowl there is also a small dark measuring cup filled with crumbled feta cheese a round metal tray with a crumpled ivory napkin a large basil sprig and a jar of pesto

Voila!! You did it! Spaghetti with Basil Pistachio Feta Pesto! Dinner is done! Let’s eat!

close up shot of a bowl of spaghetti with a vintage metal fork poking into the pasta small dollops of pesto are on the pasta with two baby basil leaves garnishing the top

Mmmmm! It’s so yummy! Bits of peppery basil, rich olive oil, salty crumbles of feta! And, those crunchy little nuggets of pistachios are irresistible! You did good, my friend! Now, could you please pass the sangria?

pesto coated spaghetti being twirled onto a fork with a spoon assisting

Thanks for hanging out in the kitchen with me today! If you’re hungry for more quick, easy, and delicious recipes from Yums & Kisses, go ahead and subscribe in the box at the bottom of the page! Enter your first name and email address. Click Subscribe! Every time I publish a new recipe, it’ll come straight to your inbox for FREE!!! Yup, totally free! And I promise never to sell your email address! You can also follow me on Pinterest and Bloglovin’! ~โค๏ธ~Heidi

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overhead view of a round white bowl resting on an ivory napkin the bowl is filled with spaghetti coated with basil pistachio feta pesto a vintage pair of silverware digs into the left side of the bowl a few pistachios rest above the bowl and silverware

Spaghetti with Basil Pistachio Feta Pesto

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
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Description

Spaghetti with Basil Pistachio Feta Pesto!ย  Garden fresh basil leaves, rich olive oil, crunchy pistachios, salty feta cheese, and zingy lemon juice blend to make an epic summer sauce!ย  Toss with al dente spaghetti for a delicious and quick meal!

Scale

Ingredients

For the Pesto:

2 cups loosely packed fresh basil leaves, well washed and dried

1/3 cup shelled pistachios, coarsely chopped {See Notes}

2 cloves garlic, coarsely chopped

2 Tablespoons fresh lemon juice

1/2 cup extra virgin olive oilย 

1/4 teaspoon kosher salt

fresh ground black pepper, to taste

1/3 cup crumbled feta cheese, plus more for serving

For Cooking and Assembling the Dish:

8 ounces dried spaghetti

kosher salt

1/2 cup reserved pasta cooking water {See Notes}

Instructions

  1. In the bowl of a large food processor, place the basil, pistachios, garlic, salt, and pepper. Pulse about 20-25 times.ย  The mixture will be pretty rough cut.ย 
  2. With the machine running, slowly pour the olive oil and lemon juice through the feed tube.ย  Process until the pesto is the consistency you desire.ย  I prefer a bit of a rustic (aka Not-Too-Smooth)sauce.ย  If you like a smooth pesto, you’ll probably need to stop the machine and scrape the bowl and continue processing.ย 
  3. When the sauce is the consistency you like, remove the bowl from the machine and remove the blades.ย 
  4. Add the crumbled feta and stir to combine.ย  The pesto is now ready!ย 
  5. Let’s start cooking the spaghetti!
  6. Fill a large stockpot with hot tap water and season it with 3 Tablespoons of kosher salt. {I know it seems like a lot of salt! But most of it is going down the drain!ย  No salt in the cooking water=Bland pasta!
  7. Cover the pot with a lid and bring the water to a rolling boil over high heat.
  8. Take the lid off the pot and add the spaghetti to the water. Stir for at least 30 seconds, so the spaghetti doesn’t stick to the bottom of the pan.ย 
  9. Cook the pasta for 9-12 minutes. {Consult the cooking instructions for the brand you have}
  10. One minute before the spaghetti is done to the tenderness you like carefully scoop some of the cooking water out of the pot. Set aside.
  11. Drain your pasta into a colander. Immediately dump the pasta back into the cooking pot.
  12. Stir a couple of spoonfuls of the pesto into the spaghetti to coat the strands.
  13. Add about a half cup of the reserved cooking water.
  14. Add more pesto and cooking water until you get the spaghetti coated to your liking.
  15. Serve with additional feta cheese, if desired.

Notes

  • I use the roasted and salted variety of pistachios. If using unsalted pistachios you’ll possibly need additional salt added to the pesto.
  • Use a large stockpot for cooking the spaghetti.ย  I use 3 Tablespoons of kosher salt to season the cooking water.
  • One minute before the spaghetti is finished cooking, carefully dip a glass measuring cup into the boiling spaghetti cooking water.ย  You’ll need about a half of a cup to mix into the combined pasta and pesto sauce.ย  The starchy cooking water helps the pesto coat and bind to the strands of spaghetti.
  • Basil Pistachio Feta Pesto freezes well!ย  Put the pesto in a freezer-safe jar and top with a bit of olive oil.ย  This little coating of oil helps the pesto retain its green color!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: basil pistachio feta pesto spaghetti, pesto spaghetti, basil pesto, summer sauce, pesto pasta, basil pasta, basil, basil feta spaghetti

Bourbon Banana Chocolate Chip Muffins

by 2 Comments

Do you know what’s a million times better than walnuts in a banana muffin? Bourbon! And chocolate chips! This is it! Bourbon Banana Chocolate Chip Muffins! The muffin of our breakfast/snacking dreams! You’re gonna fall in love with these fluffy, slightly boozy, and gooey chocolate chip filled muffins! And as if all that goodness weren’t enough, each muffin sports a domed cap of sweet cinnamon sugar!

bakery style bourbon banana chocolate chip muffins one is split in half laying open with plenty of melty chocolate chips a rectangular matte metal box lined with a vintage white towel with small blue stars printed on it lined the box four muffins are staggered among the box in the background a small plate holding a half eaten muffin and fork are placed

You may want to keep these Bourbon Banana Chocolate Chip Muffins all for yourself!

There is a fair amount of bourbon in this recipe. So, you may or may not want to give these to the kids. I mean, maybe you do! If there’s been crying, if there’s been “he’s touching me!” being shouted for the millionth time today. Give them the muffins! After they eat one of these, naptime may come a little bit sooner and last a little bit longer than it does other days! I’m totally kidding! Maybe… Anyway, this is a total disclaimer because I don’t want to bear the blame for any tricycle accidents that could happen under the influence of spiked muffins!. Ha!

some of the ingredients used to make bourbon banana chocolate chip muffins sit on a blue background there is a small light green leaf shaped plate filled with eggs and one egg cracked into a small glass a small white bowl filled with mashed bananas and a fork a stick of butter with half of it cut into tablespoon sizes a cupcake liner filled with dark chocolate chips with more chips scattered on the surface an empty cupcake liner wooden measuring spoons a vintage metal pie plate with measuring cups of cinnamon sugar brown sugar and granulated sugar with a small glass vase filled with bourbon and a small round white bowl of flour with a flour coated wooden spoon and a broken blue egg shell

Summer brings us sunshine and lots of speckled bananas!

It seems every bundle of bananas I buy in the summer turn mottled and brown within a few days. I don’t mind a few speckles, but Jeff, oh no, he won’t touch them. He’s a weirdo that will eat a hard green banana that can barely be peeled and proclaim it delicious! Blech! Weirdo! And, isn’t it funny when they are mashed and combined with bourbon and chocolate chips he’s the first one standing by the cooling rack waiting to steal one! Bananas are truly magical, friends! Or, perhaps it’s the bourbon???

overhead shot of a chocolate chip streaked muffin batter in a bowl with a wooden spoon digging into it a small black scalloped edge tart pan dusted with flour and some chocolate chips scattered in it and around it on the photo surface rest next to the bowl behind it is a vintage metal pie pan lined with a white towel printed with blue stars and a wooden handle ice cream scoop and a cupcake liner filled with cinnamon sugar and a small metal spoon a gray metal muffin pan rests in the upper right corner with three of the muffin pan cavities lined with cupcake papers a broken blue eggshell and a white towel with blue strips rest below the pan

Bourbon and I seem to be having a moment this summer. Typically bourbon gets pushed to the back of the bar by the end of March in our house. But this summer, I am finding so many yummy things to incorporate it into. Have you tried the Bourbon Bacon Baked Beans, yet? MMMMM! So good! I have a bourbon fruit dessert with ice cream coming up in the next few weeks, so you’re not going to want to miss it!

overhead shot of a bowl filled with chocolate chip streaked muffin batter with a wooden handled ice cream scoop dipping into the batter with a vintage metal pie pan filled with a cupcake liner of cinnamon sugar and a small spoon a wooden spoon covered with batter resting in a dark metal tart pan on a white towel printed with dark blue stars in the right corner sticking at an angle is a gray metal muffin pan filled with cupcake liners five of the cupcake liners are filled with batter and two have cinnamon sugar sprinkled on top a broken blue eggshell and a white towel with blue stripes rest below the pan

A few words of wisdom(?) about making these muffins!

  • The recipe calls for room temperature eggs. You don’t have to wait for hours before making these muffins! Put the eggs in a bowl big enough to cover them with hot water from the tap. Let them hang out in their little hot tub for 15-20 minutes, and you’ll have eggs that are ready to help create a fluffy and moist muffin!
  • While the eggs are hanging out, go ahead and melt the butter in a saucepan or the microwave. Let it cool while you measure the rest of the muffin ingredients!
  • Use a fork or a hand-held pastry blender to mash the bananas.
  • Toss the chocolate chips with a little flour to coat them. The flour keeps the chips suspended in the batter, so they don’t sink to the bottom of the muffins!
overhead view of eleven baked muffins sprinkled with cinnamon sugar in a metal muffin pan a small cup of toothpicks rests in the far left bottom muffin cup cavity the pan sits on a black metal rectangle cooling rack with a white towel with dark blue stripes resting along side it

If you like big muffins and you cannot lie!

If you want a bakery-style muffin, then butter and flour each cup of a jumbo muffin pan or use a large muffin liner. Fill each cup just below the rim and bake for 25-27 minutes at 400ยฐ. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

muffin pan filled with bourbon banana chocolate chip muffins some are tilted on their side and one sits outside the muffin cavity up on top of the pan a small container filled with toothpicks sits in the far left front cup of the pan
on a blue surface rests a small vintage metal cup with chocolate chips spilling out of it an upside down glass and a glass jar filled with milk in the far left corner is a vintage metal box lined with a white towel printed with small dark blue stars filled with bourbon banana chocolate chip muffins

How is it that Apple Spice Streusel Muffins are the only other muffin recipe I have on the blog? I need to get busy! Well, while it’s technically not a muffin Blueberry Lemon Coffee Cake is moist, loaded with blueberries and topped with a sweet buttery streusel. And lemon glaze!! I’m drooling just thinking about it!

a close up shot of a bit of a bourbon banana chocolate chip muffin with melty chocolate chips on a small chipped gray plate with a vintage metal fork resting on the plate cinnamon sugar crumbs are scattered all over the plate in the background are a few more muffins

I can’t wait for you to make Bourbon Banana Chocolate Chip Muffins! I’d love for you to come back and rate, review, and leave a comment! I’d love to hear your thoughts! Did you love it? Did you hate it? God, I hope you didn’t hate it! If you enjoyed it and want to subscribe to the blog, there’s a subscription box at the bottom of the page! Type in your first name and email address and press Subscribe! Don’t forget to confirm your subscription via the email you receive from us and also add Yums & Kisses to your address book, so all this deliciousness doesn’t end up in your spam folder. Because phone spam and canned Spam are the worst! Although Jeff loves canned Spam! Don’t even get me started on that! He loves Spam!!?!!? Oh God! How am I married to this man?!? LOL!

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muffin pan filled with bourbon banana chocolate chip muffins some are tilted on their side and one sits outside the muffin cavity up on top of the pan a small container filled with toothpicks sits in the far left front cup of the pan

Bourbon Banana Chocolate Chip Muffins

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: 11 1x
  • Diet: Vegetarian
Print Recipe

Description

Bourbon Banana Chocolate Chip Muffins! A decadent banana muffin spiked with bourbon and studded with gooey chocolate chips! A delicious way to use up all those speckled bananas you have sitting on your counter!

Scale

Ingredients

1/2 cup {1 stick} butter, melted and cooled

1/2 cup granulated sugar

1/3 cup packed brown sugar

2 large eggs, at room temperature

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/4 cup bourbon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 teaspoon all-purpose flour

Cinnamon Sugar Sprinkle:

2 Tablespoons granulated sugar

2 Tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon sea salt

Instructions

For the Cinnamon Sugar Sprinkle:

  • Combine the ingredients in a small bowl and set aside.

For the Muffins:

  • Preheat the oven to 400ยฐ
  • Butter the top of a muffin pan with a smidge of butter around each cup.ย  Doing this prevents the muffins from sticking to the pan. Line each muffin cup with a cupcake/muffin liner.
  • Toss the chocolate chips with the one teaspoon of flour in a small bowl until well coated with the flour and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Using a stand mixer or a hand-held mixer, beat the melted and cooled butter with the sugars on medium speed for two minutes. Scrape the mixing bowl down.
  • Add the eggs one at a time while continuing to mix for an additional two minutes. Scrape the bowl down.
  • Add the bananas and bourbon. Beat until well combined. The muffin batter will look a little curdled after adding the bananas and bourbon. Scrape the bowl down one more time.
  • Add the flour mixture.ย  Mix on the lowest speed until almost no dry streaks of flour are visible.ย 
  • Remove the mixing bowl from the mixer and stir in the chocolate chips and any flour that didn’t cling. Stir just enough to incorporate the chocolate chips into the batter. The batter will be a little lumpy.ย 
  • Fill each muffin cup just a smidge below the top of the cup.ย 
  • Sprinkle each muffin cup with a generous amount of cinnamon sugar. You may have a bit of the sugar leftover.ย 
  • For Standard-Size Muffins: Bake at 400ยฐ for 22-24 minutes.ย  When a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it, the muffins are done.ย  Remove from the oven and place the pan on a wire cooling rack.ย  After 5 minutes of resting, remove the muffins from the pan. Eat, enjoy, repeat!!
  • For Bakery-Style Muffins: Bake at 400ยฐ for 25-27 minutes. Follow instructions in the previous step for testing doneness and cooling.

Notes

  • If you don’t have any liners for the pan, lightly butter and flour each muffin cup, so the muffins don’t stick. Be sure to hold the pan upside down over the sink and tap the sides of the pan to remove any excess flour that may be clinging to the cups.
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Keywords: bourbon banana chocolate chip muffins, chocolate chip muffins, fruit muffins, banana muffins, cinnamon sugar muffins, ripe bananas, bourbon