Bourbon Espresso Blondies with Caramel Sauce

Time to get drunk off some baked goods! I set out to just make some good old fashioned blondies…but then got sidetracked by adding bourbon.

IMG_5631_2and then some espresso…and then some caramel drizzle…and then a toasted pecan…

IMG_5618_2Then I put the mix into not a baking pan, but a mini muffin tin.
IMG_5623_2So I ended up making shots…in the form of blondies. But hey…who’s complaining?

Adapted from How to Cook Everything
Makes ~ 20 mini blondies

For the blondies
1 stick of butter, melted and cooled to room temperature
1 cup light brown sugar
1 egg
1/2 teaspoon almond extract
1 tablespoon espresso powder
pinch of salt
1/4 cup bourbon
1 cup all purpose flour

Preheat your oven to 350 degrees. Mix your bourbon into your butter and whisk in your brown sugar. Add in the remaining ingredients until well incorporated.

Butter a mini-muffin pan. Pour your batter into the muffin tins approximately halfway full. Bake for 15-20 minutes or until the edges just start to be golden brown and pull aware from the tin. Let cool before removing.

For the caramel sauce
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup heavy cream

Over medium heat, heat your sugar until it starts to clump together. Once it starts to clump, stir constantly until it becomes dark brown color and the sugar crystals have dissolved. Add in your tablespoons of butter, being careful as the mixture may bubble up. I find it helpful to mix the caramel off direct heat until the butter is incorporated. Once incorporated, heat for 2-3 minutes until butter is completely dissolved. Add in the cream, taking caution again as each time a cooler ingredient is added, the mixture can tend to bubble. Stir over low heat for approximately 30-60 seconds until everything is well incorporated.

Drizzle over your blondies, with toasted nuts of your choice for decoration!



Mocha cupcakes with coffee buttercream

Holy cupcakes!!! No words for this post – only photos. Let’s just say, coffee + chocolate + adorable straws.

IMG_5615 IMG_5613 IMG_5610 IMG_5599 IMG_5595

Mocha cupcakes with coffee buttercream

Adapted from browneyedbaker
Makes 12-16 cupcakes

For the Cupcakes:
1⅓ cups flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons instant coffee (or espresso) powder
1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg at room temperature

Preheat your oven to 350 degrees. In a medium mixing bowl, combine your flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, cream together your butter, sugars, and egg. In a measuring cup, combine your milk, coffee, instant powder, and extract. Alternating your liquids and your powders, combine into your creamed butter until well mixed.

Bake in lined cupcake tins for 17-20 minutes or until the top springs back at you. Let cool completely.

For the Coffee Buttercream Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons instant coffee (or espresso)
Chocolate syrup (optional)

Let your instant coffee and vanilla dissolve in a small bowel. Cream your butter and powdered sugar together. Once light and fluffy, add in your dissolved coffee. Whip until well combined. Pipe onto your cooled cupcakes!! Drizzle on the chocolate syrup to your hearts desire.