Chocolate Butter Biscuit Bourbon Balls–a tiny twist to an old fave

A couple of years back, I decided to make bourbon balls out of butter biscuits. They were a big, buttery step up from the classic Nilla wafer ones. But now, it seems Bahlsen butter biscuits (and/or their butter leaves) are harder to find. Sure, you can order them on Amazon, but sometimes there’s no time to wait.

Enter Bahlsen’s chocolate-topped butter biscuits, Choco-Leibniz: my very favorite store-bought cookie, hands down, no question. I stock up whenever they’re on sale. On my quest for butter biscuits last week, I hit three different stores before finding Choco-Leibniz on sale at Stop & Shop, 2 for $4. Hmm, they’re you’re favorite cookie and they’re ON SALE. Now is the time to find out if they make bourbon balls just as tasty as their plain cousins. Know what? I think they’re even better.

CHOCOLATE BUTTER BISCUIT BOURBON BALLS

3 boxes Bahlsen Choco-Leibniz*–crush them in a food processor or blender
1 1/2 cups pecans–take these for a spin in the food processor as well so they’re finely chopped
1/2 cup bourbon (you can use rum, too, but you’ll get more bang from bourbon!)
1/4 cup light corn syrup (I used Karo with vanilla)
1/2 teaspoon vanilla extract
4-5 turns of coarse ground salt

*I used milk chocolate Choco-Leibniz, but they make a dark chocolate variety, too, if you like.

TO COAT THE BALLS
Sift together onto a plate:
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder

I used my small Zeroll 60 scoop to make 42 (forgive me) big balls.

Ready to roll!

Roll each ball in the cocoa sugar to coat.

The extra chocolate bits inside truly make these treats even tastier–please, what is not to like about more chocolate? Now we can make bourbon balls whenever we wish. YAAAAAAAY! Happy holidaze! CENT’ANNI! Let’s celebrate!

 

Bourbon Salted Caramel: A Slow ‘n Steady Journey to Turtles

Everywhere I turn, seems there’s salted caramel something going on–salted caramel apple pie, fleur de sel caramels and so on. The right combination of salty and sweet is so appealing. I wanted to see what it was all about, but never made caramels before, nevermind salted ones. Could making them at home really be as simple as it looks? Well, not completely! But it was a great learning experience, culminating in the tastiest turtles I ever tried, so all was not lost.

I adapted a tried and true recipe from the online community. Aunt Emily, whoever you are, I thank you for teaching me to make these tasty treats–even tho’ I don’t think I got it quite right the first time. I used the best butter I know, some Australian flake salt for good measure and bourbon–BOOYAH!

KATTY’S SOFT SALTED BOURBON CARAMEL FOR TURTLES
Adapted from Aunt Emily’s Soft Caramels

8 oz. Vermont Creamery cultured butter
2 cups granulated sugar
1 cup light brown sugar, firmly packed
1 cup whole milk (here in the Land of Steady Habits, I ♥ The Farmer’s Cow)
1 cup heavy cream
1 cup Karo light corn syrup
1 teaspoon vanilla
1 teaspoon bourbon (how ’bout some Maker’s Mark?)
3/4 teaspoon Australian flake salt

Have you tried Vermont Creamery cultured butter? I’m not sure I ever had a better butter. Locally, you can find it in Stop & Shop in the cheese section near the deli counter.

First things first: butter a 13 x 9″ baking dish and set aside.

Next place all the ingredients–EXCEPT the vanilla, bourbon and salt–in a large pot like this:

Set the pan on medium heat and set a timer for 15 minutes.

Stir occasionally till the butter melts and the mixture begins to boil. We hit the boiling point here in Katty’s Kitchen around the 14-minute mark.

The caramel needs to reach 244 degrees F (a.k.a. the “firm ball” stage) before we’re done. You’ll feel like you’re stuck at 220 degrees F for the longest time (well, I did!), so here’s where using a timer can be a huge help. Once the caramel begins to boil, set a timer for 25 minutes. 25 to 30 minutes is about how long it will take to get to that magic number. Wait for it. Don’t give up. I know it will feel like the thermometer will never rise above 220, but trust me, it will happen. Be patient. It’s a good lesson for both caramel-making and life in general.

Remove from heat. Add 1 teaspoon vanilla, 1 teaspoon Maker’s Mark, 1/2 teaspoon Australian flake salt. Pour into buttered pan. Sprinkle with additional 1/4 teaspoon flake salt, crumbled between your fingers. Let cool, then cut and store in the fridge.

My mom loved the caramels in their original state. I thought they’d be softer, however delicious. After they were in your mouth a bit, they’d soften, but not before your jaw would make that annoying popping noise. How was I gonna make these into turtles? That’s really why I wanted to make my own caramel in the first place. Hmm.

Undaunted, I melted down the caramels with more cream in hopes of creating a caramel sauce. This was just the ticket to getting the consistency I needed to give me turtle power. A l’il more Maker’s might have made its way into the mix, too–how else are we gonna make ninja turtles?! Once the caramel sauce is cooled, it’s just right for scooping and making turtles. Don’t forget to store the sauce in the fridge!

I melted a tablespoon or so of butter and tumbled pecans to coat them, then roasted them over medium/medium-high heat on the stovetop. On a sheet of parchment paper, I formed clusters of four to give the turtles legs. In fact, for those who don’t like pecans, you can give the turtles alternate legs. I made “Italian” turtles with almond legs, too.

Once the caramel sauce cooled, I used my small cookie scoop, half-filled, to grab a gob of caramel to press onto the nut clusters, then topped each one with two Valrhona dark chocolate feves. Can you say turtle-icious?!

Last but not least, “The Italian Jobs!”

You might think they’re just too cute to eat. You’ll get over it once you have a bite, though.

Important lesson learned:
You really CAN do anything you set your mind to doing, even if it (literally) does not take shape the first time. Keep trying! Here’s to a delicious 2012!

 

Butter Biscuit Bourbon Balls

So many recipes for bourbon balls–many made with Nilla Wafers. But I never snack on Nilla Wafers. I’m a Bahlsen Butter Biscuit girl all the way. So wouldn’t bourbon balls with butter biscuits be even better? You betcha!

I’ve loved these biscuits for years and stock up on the chocolate-topped variety (Choco-Liebniz) whenever they’re on sale.

I think I got a bit of a contact buzz just stirring the bowl of alcohol with sugar, corn syrup and vanilla–good morning! Nevermind, of course, I sample as I go. Hey, it’s all about quality control! Bourbon balls–breakfast of champions! Cheers to that!

BUTTER BISCUIT BOURBON BALLS

1 cup confectioners sugar
1/2 cup bourbon (you can use rum, too, but you’ll get more bang from bourbon!)
1/4 cup light corn syrup (I used Karo with vanilla)
1/2 teaspoon vanilla extract
3 boxes Bahlsen Butter Leaves–crush them in a food processor or blender
1 1/2 cups pecans–take these for a spin in the food processor as well so they’re finely chopped
4-5 turns of coarse ground salt

Nekked Butter Biscuit Bourbon Balls (sans their chocolate coats!)

TO COAT THE BALLS
Sift together onto a plate:
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder

Roll each ball to coat. I made 66, that is before I sampled…

Bourbon balls…butter-biscuity, boozy treats that make you go NOM NOM NOM! It’s good enough for the Cookie Monster and it’s good enough for me! Happy holidaze!

 

Brown Butter Marshmallow Treats

It’s a marshmallow world in Katty’s Kitchen. Having recently discovered the deliciousness of brown butter, I had to try the classic Marshmallow Treats recipe with a twist.

What’s the twist? Not just brown butter, but cultured butter. I hadn’t heard of it previously, but did learn people sometimes buy it special for holiday baking…and heck, I was feeling a little special, so why not try? Plus it’s quasi-local, made from our neighbors to the north in Vermont. Allow me to introduce the butter that comes in a log…

Think butter is butter? Think again and try this. You’ll have plenty left after you make your Brown Butter Marshmallow Treats–even if you make two batches!

BROWN BUTTER MARSHMALLOW TREATS

3 oz. cultured butter (please note, original recipe calls for just 2 oz., but let’s live a little)
10 oz. bag marshmallows
5 cups Rice Krispies
a little bit o’salt (’cause this kat likes a little salt with her sweet)–4 pinches, total

This is so easy, it should be a crime. Butter a 9-inch square pan.

Melt 3 oz. of cultured butter over medium-low heat in a large pot. After it melts, it will become frothy, then will start to turn brown, develop little flecks and smell nutty. Keep a close eye on it and stir, stir, stir.

When butter has browned, add two pinches of salt and stir in the marshmallows.

Did I mention the keyword is stir?

Yes, stir and stir and stir ’cause you don’t want it to stick and even if your arm feels like it’s gonna fall off, keep stirring until the marshmallows have completely melted.

Remove from heat, add Rice Krispies and stir till thoroughly incorporated. Press into buttered pan. I added two pinches of salt sprinkled over the top.

After your workout, you can have a Brown Butter Marshmallow Treat as your reward!

April Katt feigns disinterest in the pan of buttery treats above. You can tell they’re heavenly from the sunlight streaming in. HA HA!

Ready for your sweet treat? Here is one, still warm and chewy-ooey-gooey. Mmmmmmmmm!

Therrrrrrrrrrrrrrrrrre!

 

Lavender Mint Gelato

milk, cream, herbs 'n vanilla...mmmmm

 Hot fun in the summertime turns this kat’s thoughts to cooler sweet indulgences–like gelato. Mint is flourishing on the deck and I wanted to change up last year’s lavender mint ice cream–tastes great, less fattening. 

a cuppa mint

 Not a lavender fan? No worries, leave it out and enjoy a fresh mint gelato. Add shards of chocolate to create a fine mint chocolate chip. The kitchen is your playground, after all! 

LAVENDER MINT GELATO

2 ¼ cups milk (I used 1% Over the Moon, which tastes like whole milk)
¼ cup heavy cream
1 cup fresh mint leaves
1 tablespoon dried lavender (or 2 tablespoons fresh lavender)
¼ of a vanilla bean, split and scraped (or ½ teaspoon vanilla extract)
5 large egg yolks at room temperature
2/3 cup sugar, divided (1/3 cup for milk mixture; 1/3 cup for egg yolks)
¼ teaspoon coarse salt

Heat milk, cream, mint, lavender, 1/3 cup sugar and vanilla bean in a medium saucepan over medium-high heat. Stir and watch for small bubbles to form at the edge of the pan. Remove from heat, cover and let steep for 30 minutes. 

Strain liquid using a fine-mesh sieve, pressing on the leaves to extract all the liquid. 

In a medium bowl, beat together the egg yolks and sugars with a whisk until thick; set aside. 

Combine egg mixture with milk mixture in saucepan. Add salt. Cook over medium-high heat and continue to whisk until mixture reaches 170 degrees F. Do not let it boil! 

Custard is ready to chill.

 Using a fine-mesh sieve, strain into a clean bowl. Refrigerate at least four hours or overnight. 

Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes. And now, it’s time to go for a spin: process according to your ice cream machine’s directions. 

Lavender Mint Gelato

Wanna lick?

I’ll get back to you soon with something tasty to do with the five egg whites you’ve got leftover. Stay cool and I’ll try to do the same! 

HELLO AGAIN–ABOUT THE EGG WHITES!
I didn’t forget! I revisited these yummy flourless chocolate cookies from a few months back, but with a Mexican twist this time. Rather than raspberries and white chocolate, I added:

½ teaspoon cinnamon
½ teaspoon ancho chili powder
¼ teaspoon chipotle

From your egg whites, do your best to subtract 2 tablespoons’ worth (to equal one egg).
18 minutes will give you a crispy cookie.
Around the 15 minute mark produces a cookie with a chewy, brownie-like texture.
Have fun!

 

Tipsy Cherries: Cheers three ways!

Cheers with cherries!

There’s new meaning to finger lickin’ good in Katty’s Kitchen, having handled cherries soaked in Van Gogh Dutch chocolate vodka and Cruzan vanilla rum, then dipping them in chocolate. I feel a bit like Willy Wonka right about now. Cue “Pure Imagination”…

Ahh, drunken fruit–what could be a more fun way to add fruit and antioxidants to your day? Two plus pounds of cherries later, I made my way home from Belltown Hill Orchards with thoughts of getting them nicely liquored up. But how? Poke holes? Yes, that would help get the job done in style.

Being in a whimsical sort of mood, I couldn’t resist poking smiley faces on each little guy.

Here's lookin' atcha!

These odd little summer jack-o’lanterns, smiling at me from their jars on the shelf, made  me chuckle more than once today when I opened the fridge.

Hi there.

After poking the holes, I filled three jars with cherries, then covered one with rum, one with vodka and the last with 43 Liqueur. Tonight, I dipped two out of the three jars in chocolate. New jack-o’cherries have been recruited to hang out and get happy in the fridge.

Life’s a bowl of tipsy cherries–cheers to that and to you, too! They’re darned tasty with or without a chocolate dip.

April Katt keeps a watchful eye on the cherries.

Cherry cheers from our kitchen to yours!