Butter-Mint “Meltaway” cookies

Posted on June 5, 2013 by abourbongal

Sweet Nostalgia: Betty Crocker’s Cooky Book (1963)

This was my first cookbook:

Well, not the one photographed here. That primordial one would still be with my mom (Grey Goose & Diet Tonic, Lime). Egg white-warped and vanilla stained from decades of use, it’s still shelved in her tidy Louisville kitchen. But GG&DTL did go on eBay a few years ago and find vintage editions for my brother, sister, and I as Christmas gifts a few years ago. Yup, my mom’s pretty awesome like that.

In fact, the first recipe I remember truly and epically failing was from this cookbook: lemon bars. When you are 8 years old semi-confidently baking on your own and use 1 Tablespoon of salt rather than 1 teaspoon, you will never forget the resulting humbling yuck. And the sibling smack talk.

Long ago I decided that if I’m going to bake, I’m going to go with some known results, and for that, my friends, Betty Crocker’s got your back. Every. Damn. Time (excepting for user error). I’ve found a handful of tried-and-true cookie recipes from this magnificent pastry compendium. After all, it’s sub-titled “A Complete Collection – for All Occasions, for Every Taste.”

True, that.

The only things I’ve modified from the original 1963 publication are that I always use unsalted sweet cream butter (rather than the margarine/shortening, or as my grandma Beefeater &Tonic calls it, “oleo”), and I often use a pinch less sugar and a pinch more salt than the recipes call for to adapt for the butter shift.

If your mom hasn’t already sent you a copy, go and find one for yourself. You will be the hit of the next mid-century modern cocktail party in the desert category. Unless some talented wombat one-ups you with a Baked Alaska. This has happened to me. Sigh.

For the beery brunch the bev-blogger Hoss on Hops and I recently collaborated on, these Buttery Mint cookies were perfect for serving with a chocolaty stout.

Butter-Mint “Meltaway” Cookies (makes about 4 dozen)

Butter-Mint “Meltaway” cookies are great with a chocolate stout. Thanks for the photo, Hoss!

I make a triple-batch of these every time*Adapted from Betty Crocker’s 1963 edition Cooky Book

1 cup unsalted butter

½ cup powdered sugar (plus additional for dusting)

1 tsp. peppermint extract

½ tsp. (or more) green food coloring

2 ¼ cups cake flour

¼ tsp. salt

Preheat oven to 400 degrees.

In a large mixing bowl, combine butter and sugar, mix until combined and fluffy. With the beaters going, add peppermint extract and food coloring a drop or two at a time (it will splatter!). Sift together flour and salt, and then add to the butter mixture ½ cup or so at a time.

Mold the cookie dough into walnut-sized balls (a great kid project). Place on ungreased cookie sheets. Bake about 8 minutes- until set but not brown. While still warm, dip and roll in more confectioners’ sugar to coat.

*These freeze really well to keep on hand for cookie entertaining emergencies. Like hosting an impromptu beer party on a Sunday morning, for instance.

Tequila Trifecta: Grilled Pineapple-Jalapeño Margaritas

Posted on May 25, 2013 by abourbongal

Frozen grilled pineapple-jalepeno margarita

Frozen grilled pineapple- jalapeno margarita

My girlfriend Big Bold Cab texted me, “My girlfriends want me to make pineapple margaritas this weekend?!” Oh, BBC, you know this is the perfect second H.O.A.G.Y (Help Out A Gal/Guy, Yeah?) for A Bourbon Gal. We’ve got your back!

Grilled Pineapple. It’s fantastic stuff – wonderful on teriyaki chicken burgers, served with pound cake and ice cream, or on grilled Hawaiian pizza (shh, don’t tell The Macallan; he thinks fruit on pizza portends the end of days). But I always have a few spears left over, hanging around in my fridge wilting sadly, waiting for a greater purpose. Something larger than chicken salad; greater than yogurt smoothies.

And, my friends, I have found grilled pineapple’s true and righteous calling: Tequila Infusion.

I’m probably not inventing the wheel on this one. In fact, we’ve seen pineapple infused tequila, and jalapeño-infused tequila featured on foodie boozy sites for years. So maybe a grilled pineapple-jalapeño infusion isn’t original, but there’s only so much time I’m going to spend on Google this afternoon trying to figure out if this is brand-new information, folks, so here’s what I’ve been using and I hope you enjoy it as much as I have.

Grilled Pineapple-Jalepeno Infused Tequila. Sweet spice in a jar, my friends.

Grilled Pineapple-Jalapeño (GPJ) Infused Tequila (Method):

To a lidded clean 1 quart glass jar add

3-4 spears grilled pineapple

1 grilled jalapeño, seeds removed

3 cups tequila (no need to use your best stuff, here)

Refrigerate for at least 24 hours and up to 1 week. Remove jalapeño when the heat is at a level you like or it will keep getting stronger. This infusion is great for sipping on the rocks with a splash of ginger ale, or in either of the following margarita recipes.

Grilled Pineapple-Jalapeño Margarita, rocks (makes 1)

Grilled Pineapple-Jalepeno Margarita with Hawaiian Alaea sea salt rim.

Grilled Pineapple-Jalapeno Margarita with Hawaiian Alaea sea salt rim.

Rub the rim of a margarita or martini glass with a lime wedgeCoat the rim with crushed pink Hawaiian Alaea sea salt; fill glass with ice

To a cocktail shaker add:

The juice of 2 fresh limes

1.5 oz. GPJ tequila

0.5 oz. Cointreau

0.5 oz. agave nectar

Shake well to combine, and pour over ice. Add a wedge of lime and a chunk of grilled pineapple for garnish.

Frozen Pineapple-Jalapeño Margarita (makes 2 extra-large cocktails, or 4 Utah-regulated pours)

I’m usually not a fan of margarita in its slushy form, but this is a fantastic exception. Be careful, the tequila-soaked pineapple packs an alcoholic punch! I’m not sure how much it adds to the proof, but it will knock you on your ass faster than you can say “who’s the designated driver?”

To a blender add:

2 cups ice

Juice of 5 fresh limes

1 ½ spears tequila-soaked grilled pineapple

3 oz. GPJ tequila

1 oz. Cointreau

1.5 oz. agave nectar

If you like things spicy, also throw in a couple of slices of your tequila-soaked grilled jalapeño here, too. Insanely yum.

Blend until ice is uniformly crushed and all ingredients are frothy. Pour into margarita or martini glasses, and garnish with pineapple and lime.

A Sassy Orange Julep

Posted on May 21, 2013 by abourbongal

Bourbon-Campari Sassy Orange Julep

It’s been one of those days. I ruined a whole batch of strawberry-rhubarb compote by leaving it on the back burner for too long unattended and it totally burnt to the bottom of the pan and splattered all over the stove. The kids are in meltdown because it’s way past pajama time on a school night “but it’s still light outside mooooooommm.” The dogs have defeated garden fence version 8.0 and trampled another generation of heirloom tomato plants, and have the baby pullets so freaked out by their barking that the chicks are huddled in a corner of the coop. (You’d think our dogs would be used to chickens after all this time, but as Sprite said, “they can’t help it, Mom. Those chicks are, like, bite-sized.”)

This is the cocktail I made tonight. To remind me that Spring means mint straight from the un-molested corner of the garden. And frothy Campari cocktails. And that compared to the truly horrific things that can and do happen to very good people, my slice of frustration is pretty damned small. I can sit in my lovely chair by the chicken coop and enjoy my view of the portion of the garden that wasn’t pummeled by Labradors. Most likely the tomatoes will recover, there will be more than enough rhubarb in my future, and our pullets will grow up to be feisty and productive egg layers. And school will be out of session soon and we’ll all get to enjoy late nights playing outside until it gets dark.

Cheers, y’all. Here’s to Spring.

Sassy Orange Julep

4-5 fresh mint leaves (plus more for garnish)

1.5 oz. bourbon

0.5 oz. Campari

The juice of ½ orange

1 oz. simple syrup (if y’all have some of that minted simple syrup left, now’s the time to use it!)

Enough ice to cover ingredients

Place all ingredients and ice in a cocktail shaker and shake vigorously until frothy and chilled through. Pour into a tall glass and add another 1-2 oz. of club soda if it’s a particularly warm day. Garnish with mint & and orange slice.

A Proper (and Improper) Mint Julep

Posted on April 26, 2013 by abourbongal

Some people have fancy silver Julep cups passed down through many generations. I have canning jars.

Towards the end of April I start getting all nostalgic about Kentucky Derby’s of my youth, singing (well, warbling) “My Old Kentucky Home,” and the weeks of debauchery Louisville celebrates leading up to the big day. I’m getting misty eyed just thinking about it, but my friends here in Utah don’t quite get the appeal. There’s a lot to love about my adopted mountain state, but a tradition of extended whiskey-soaked revelry is just not one of them. And don’t y’all EVEN tell me Pioneer Day rallies the same hedonistic enthusiasm. Just stop it. Now.

Doesn’t every 18 year old go through a phase when they want to be a great travel writer? I read this the summer between high school and college and it blew my mind. And gave me all sorts of ideas…

What’s Derby like? Well, if you haven’t already, it’s a moral imperative you read Hunter S. Thompson’s 1970 essay, “The Kentucky Derby is Decadent and Depraved.” It’s a marvel of sports reporting and travel journalism wrapped up in complete and utter sublime bullshit that stands the test of time more than forty years later. And it’s Hunter S. Thompson drinking whiskey for three straight days. See, nothing like Pioneer Day.

My secret to a fantastic Mint Julep? Don’t kill your mint! When I see someone grinding mint with a mortar into the bottom of a glass I just cringe. It makes the mint bitter, and plus all of those little mint pieces invariably get stuck in your teeth and who wants that when you are wearing bright red lipstick and a fabulous hat? A pert spank will do, instead, if you make minted simple syrup a day in advance. You’ll love this stuff: in addition to making superlative Juleps, minted syrup is perfect in Mojitos, iced tea, lemonade, and Arnold Palmers.

Minted Simple Syrup

In a big bowl or quart glass pyrex measure, add 2 cups boiling water to 2 cups granulated sugar. Mix with a wooden spoon until sugar is completely dissolved. Meanwhile, place 4-5 big sprigs of fresh mint in a quart-sized Mason or other lidded glass jar. Once the sugar syrup is cool enough to touch comfortably with your fingers, pour over the mint. Cool to room temperature, place the lid on the jar, and set in the refrigerator at least 4 hours or overnight. Remove mint leaves, and store in the refrigerator for up to one week.

Minted simple syrup. Boozemongering at it’s finest, my friends. You will use this freakalicious syrup in everything!

A Proper Mint Julep

2-3 sprigs fresh mint

2 oz. Kentucky Bourbon

2-3 oz. minted simple syrup

“Spank” a sprig of mint between your hands (as if you are clapping), place in the bottom of a chilled silver Julep cup. Fill the cup to the rim with crushed ice. Slowly pour over the ice at the same time 2 oz. Kentucky Bourbon and 2-3 oz. minted syrup. Spank another mint sprig and add as a garnish. Gently stir the cocktail with a long handled stirrer until combined.

*Julep purists look away now. Don’t say I didn’t warn you!

I love making Juleps with Rye whiskey, too. It gives them a little more bite, and is a nice counterpoint to the sweetness of the mint.

How pretty is that?! The Strawberry Julep is perfect cocktail for a dinner by the grill, backyard bash, or lazy afternoon.

An “Improper” Strawberry Julep

I made this cocktail for my girlfriends who complained that a traditional julep was too strong. Meaning, they don’t like the taste of bourbon. Sigh. Convinced that I could make a bourbon-based cocktail they’d like, I threw this baby together. Now everybody’s happy.

2 sprigs fresh mint

2 very ripe strawberries (plus an additional one for garnish)

1 ½ oz. bourbon

2 oz. minted simple syrup

Splash of club soda

In the bottom of a cocktail shaker, muddle two small very ripe strawberries until they are smooshy. Add bourbon and mint syrup, one sprig of mint, and 2-3 cubes of ice. Shake about 5-6 seconds. Strain cocktail into a highball glass or Mason jar filled with ice. Garnish with a sprig of “spanked” mint, a strawberry sliced almost in half to perch on the rim of your glass, and a splash of club soda if desired.

Mmm-mmm-mmm Mojito Ice Cream

Posted on April 22, 2013 by abourbongal

Creamy zesty velvety goodness in 5… 4…3…2..YUM

Utahns are crazy for sweets, especially ice cream, frozen custard, and frozen yogurt. I make this treat for my Mormon girlfriends when they’re feeling a bit subversive and rebellious. It contains two whole tablespoons of rum! As tempting as it is to add even more (and believe me, I’ve tried) going heavy handed on the liquor in this and most ice cream recipes messes with the freezing point of your concoction and you may end up with a gloppy mess instead of a smooth rich scoop. Save that extra booze for your cocktail, instead.

Mojito Ice Cream (makes 1 quart)

2 large eggs*

¾ cup sugar

2 cups half-and-half

1 cup heavy or whipping cream

½ cup frozen limeade concentrate, thawed

2 Tbs. white rum

2 tsp. peppermint extract

Zest from 1 lime (reserved until the very end)

In a mixing bowl, whisk the eggs until light and fluffy (2 minutes on med-high speed). Keeping speed constant, whisk in the sugar a little bit at a time, and continue whisking until completely combined and pale yellow (about 1 minute more). Reduce speed to low, and then slowly pour in the half-and-half and cream. Whisk to blend, scraping the sides of the bowl. Add all the remaining ingredients EXCEPT the lime zest, whisk until thoroughly combined.

Transfer slowly to your ice cream maker. Freeze and process following the manufacturer’s instructions. When the ice cream is about done, sprinkle in the lime zest and processes another 1 to 2 minutes to distribute evenly.

Due to the high butterfat content of this ice cream, it benefits from storage in a case freezer if you’ve got one. The texture

One of our five hens off to work (she has a very determined stride, no?)

will be a little softer if it’s stored in your regular kitchen freezer but it will be equally delicious.

*This recipe includes raw eggs, which I have an abundance of from my healthy backyard hens. You can use

pasteurized eggs from the supermarket if you’re worried about salmonella and other cooties.

Garden Stratigraphy “Cup” cakes

Posted on April 17, 2013 by abourbongal

I have a love/hate relationship with Pinterest. Yup, I’m on it, but I’m a lurker and re-pinner, not a post-er. After a while, all that glossy perfection starts making me feel more than a little frustrated, insecure, and, well, like a big underachieving loser. Who has TIME to do half of this stuff, let alone stage, light and professionally photograph it? Especially since as you’ve probably already noticed, my photographs are strictly amateur hour, usually taken with my iPhone so I can also send ‘em right to Instagram or Facebook, or to be used in a completely inappropriate text message to a girlfriend.

My not-so-little anymore guy, Sprite, recently celebrated his 9^th birthday, so months in advance he and I were pouring through Pinterest together trying to figure out what to make for his birthday cake (one of the three “B’s”: biscuits, brownies, and birthday cakes; reasons for which I will willingly and without whining, bake). He didn’t like this, didn’t like that. This, from a kid who is one of the perhaps 5 children in the United States who doesn’t like cake, but he is picky about what it will LOOK like. Then, one day flipping through the TV channels he saw The Pioneer Woman making potted plant cakes for her daughter’s birthday. “We should do that mom,” he said, “but completely different!”

This is what he came up with, no thanks to Pinterest. He and his friends ate them up and asked for seconds. So there, glossy perfection. Take that.

Garden stratigraphy “cup” cakes

The boys loved these cakes because they were served in clear plastic cups so you could see all of the gooey crazy gummi goodness all the way to the bottom. I loved it because it was insanely easy to clean up later; no mess from plates and scooping ice cream, and since 9 year old boys are notoriously difficult to make sit down and do anything for an extended period of time, it was perfect for a backyard party where they could wander around and eat at the same time. You can use your favorite chocolate cake recipe for the cupcake layer, I used my standard go-to recipe to which I’ve been sworn to secrecy (sorry! I’m not going to burn a girlfriend over cake now matter how much y’all beg!)

Ingredients:

12 chocolate cup cakes

15 chocolate sandwich cookies, crushed up in a ziplock bag

3 packages Gummi ‘worms’

1 package Gummi ‘mushrooms’

About two-thirds of a ½ gallon container of lime sherbet or mint chocolate chip ice cream

Sprite adding the finishing touches

1) Prepare your favorite chocolate cake recipe to make 12 big cupcakes (you’ll have a little bit of batter left over to pour into a small baking pan for ‘bonus cake.’ Mmmm, bonus cake.)

2) Bake and let cool completely for 4-6 hours or cover overnight.

3) Set out ½ gallon of lime sherbet (Sprite’s choice) or mint chocolate chip (Tim Collins’ choice) ice cream to soften.

4) In each of 12 clear plastic cups (we used 9 oz. cups) layer the following from the bottom up:

2 gummi worms

About 2 teaspoons of crushed cookies

1 cupcake, gently smashed down into the cup

2 more gummi worms (around the edge of the cup so you can see them)

2 more 2 teaspoons cookies

About 1/4 to 1/3 cup softened sherbet or ice cream, smoothed to cover the top of the cup

Top with 2-3 gummi mushrooms

5) Place all of the cakes on a tray or baking sheet and keep in the freezer until ready to serve. Let sit out about 5-10 minutes before serving to soften up the cake layers.

If you wanted to get all Pinterest-y, these would also look really cool in Mason jars. Just sayin’.

A Bourbon Gal in Utah

DARBY DOYLE: food, booze & all things outdoors

Category Archives: Sweet Stuff