Recipes

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

 

Brown Butter Pecan Cookies with Pecan Liqueur

Thick and chewy chocolate chip brown butter pecan cookies, spiked with Rivulet Pecan Liqueur. These cookies are absolutely perfect for the fall and winter season, and deserve a place on your holiday table.

Prep Time: 25 minutes

Cook Time: 8 minutes

Idle Refrigeration Time: 4 hours

Total Time: 4 hours 33 minutes

Servings: 20 cookies

Ingredients: 

Toasting Pecans

• 1.5 cups Pecan pieces or pecan halves, chopped
• 2 tablespoons butter

Making the Cookies

• 2 sticks butter (for making browned butter)
• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon 1 ground cinnamon, good quality
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extra or paste
• 1/4 cup Rivulet pecan liqueur bourbon/whiskey can be subbed if you can't find Rivulet near you
• 2 large eggs, room temp
• 1 cup chocolate chips or chunks - I used a combination of semi-sweet, dark, milk plus extra for topping cookies
• Pecan halves for topping cookies
• finishing salt flakes, like fleur de sel

For Extra Boozy Flavor

• 1 tablespoon butter
• 2 tablespoons Rivulet liqueur

Instructions:

Toasting Pecans

• Toast the pecans in butter over medium-low for about 5-7 minutes, tossing frequently to prevent burning. You can do this step ahead of time.

Make The Cookies

• Combine the dry ingredients in a bowl: flour, baking soda & baking powder, cinnamon, and salt. Set aside.
• Brown the butter: in a saucepan over medium heat, add the butter and stir frequently to keep it moving. It takes about 7-8 minutes to start to brown and smell of the nutty aroma. Once you can smell it and see the toasty amber brown color, remove it from the heat and pour directly into the mixing bowl - still hot.
• Add the sugars and mix for a few minutes to cool down. Then add the room temp eggs, one at a time and mix until the batter becomes creamy - about 3 minutes. Scraping the bottom occasionally as it mixes.
• Add the vanilla and Rivulet Liqueur, mix to combine.
• To the mixer on the lowest speed, add the dry ingredients a little at a time until just barely mixed and some flour streaks remains. Add the chocolate and pecans, then finish mixing by hand with a silicone/rubber spatula.
• Wrap the dough tightly and place in the fridge for a 4 hours. If you're in a hurry, 45 minutes in the freezer will suffice.
• When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop out the cookies and press down the tops slightly with additional buttery pecan halves and chocolate chunks.
• Bake for 8 minutes. Remove from the oven and leave on the tray to cool for 10 minutes. Sprinkle with finishing salt as they are cooling down.
• Store in an airtight container and they will stay fresh for a few days.

For extra boozy flavor:

• In a microwave or in the same saucepan you used for the pecans, over low heat, add the butter and liqueur, allow butter to melt and mixture to warm. Then brush the tops of the cookies with mixture (before adding sea salt flakes) for enhanced boozy flavor.

[ChiliPepper]

[ChiliPepper]

Kahlua Ice Cream Shots

• Prep: 25 minutes
• Total: 40 minutes
• Servings: 12

Ingredients

 

• 12mini ice cream cones (or 12 cake cones)
• 1-1/2 cup milk chocolate chips
• 1/2cup Betty Crocker™ chocolate sprinkles
• 1/2cup Kahlúa™ liqueur
• 1cup vanilla ice cream, softened
• 1cup whipped topping
• 12maraschino cherries (optional)

Steps

• 1
  If using standard-sized cake cones, use a very sharp knife to slice the large top from each cone, leaving just the smaller portion of the cone. (Mini cones won’t need this step.)
• 2
  Melt the chocolate chips and spoon equal amounts into the center of the cones, turning the cone as you go to completely coat the bottoms and insides. Turn the cones upside down and allow any extra chocolate to drizzle out. Dip the rim of each cone in the extra melted chocolate, then dip rims immediately in chocolate sprinkles. Set aside, right side up, and allow the chocolate to cool and harden (place in refrigerator to speed up this process).
• 3
  When ready to serve: In a medium bowl, whisk together Kahlúa™ and ice cream until smooth and foamy. Pour mixture evenly into each cone then top with whipped topping, additional sprinkles, and a cherry.
• 4
  Serve immediately.

[ChiliPepper]

[RespectLife]

@ChiliPepper 

Okay, I don't have Pecan Liquer but I am SO making these cookies...maybe with Jim Bean Honey Bourbon?

Thanks so much!!!!!!

[ChiliPepper]

[ChiliPepper]

PANCAKE COCKTAIL

Ready In: 2 minutes

Ingredients: 4

Serves: 1

INGREDIENTS

* 1 ounce cinnamon schnapps (I'd start with 1/2 oz.)

* 2 ounces Irish Cream

* Whipped cream

* Cinnamon - to garnish - optional

DIRECTIONS

• Mix the Cinnamon Schnapps and Irish Cream.
• Top with whipped cream and lightly dust with cinnamon if desired.

[RespectLife]

I didn't know they made Cinnamon Schnapps!!

Interesting!

Thanks @ChiliPepper