After making my last batch of boozesicles I was feeling creative and took to the bar cart to see what other concoctions I could get into. I picked up the bourbon because it’s my husband’s fave and because he not so subtly requested it. We have a few pounds of dates left over from our trip to the date farm and I thought those would probably taste really good with bourbon. In fact when ever I mention making a recipe with dates he’s all “…with bourbon?”. He loves date shakes so, BOURBON DATE SHAKE…POPSICLE.These turned out just as I’d hoped. They’re creamy and they have little chunks of dates, just like a date shake spiked with bourbon.
Ingredients (4 standard sized popsicles)
5 large medjool dates
1/4 cup bourbon
1 1/2 cups almond milk (I used Silk Original)
4 tbsp simple syrup
In a small sauce pan, warm bourbon over a low flame. Roughly chop the dates and toss them in to the bourbon. Turn off heat, cover, and let stand to cool. The dates plump up and the bourbon gets all syrupy and delicious.
Next, blend the almond milk, the dates, 4 tbsp of the infused bourbon, and 4 tbsp simple syrup in a blender (or with an immersion blender). Pour into molds and freeze for at least 5 hours or until solid.
I love salty things. I might even love them more than sweet things (which probably explains my perpetual bloat), but when the two collide — MMMMMMMMMMMM!
I was in a baking mood and my husband was begging for brownies. I’m not always in the mood for such a rich chocolately treat but I’d just received a bag of salt from Jacobsen Salt Co. and wanted to give it a whirl. So I decided to make salted brownies. You know what else goes with salt and chocolate? Caramel sauce, duh.
Without further ado, I bring you Salted Brownies with Dulce de Leche Sauce.
First you need to prep your sauce. Put a can of condensed milk on its side in a pot. Completely cover the can with water and simmer it for about 3-4 hours. Make sure the can stays covered with water otherwise it will explode and cover your kitchen in a sticky gooey mess. When it’s time to open the can you’ll have perfect sauce. It’s magic!
Now the BROWNIES. Super rich, fudgey middles, and a light sea salt crunch.
2 sticks of butter, plus 2 tbsp for greasing the pan
16 oz semisweet chocolate
1/2 cup all-purpose flour
1.5 teaspoon baking powder
3/4 cup light brown sugar
1/2 cup white sugar
1/4 teaspoon flaked finishing sea salt, plus 1/4 for final sprinkle
Melt chocolate and butter over a double boiler, whisking until smooth. Set aside to cool. In an electric mixer with whisk attachment, whisk eggs and sugar together until thick and syrupy (about 5-6 mins on high). Sift together flour and baking powder and add to egg mixture. Slowly add in the melted chocolate and mix until well combined. Pour into a greased 8×8 pan. Sprinkle with 1/4 teaspoon finishing salt. Bake in a pre-heated 350 degree oven for about 35 minutes and until the center is firm. Let cool in pan before cutting and removing.
Serve on top of or drizzle with warm dulce de leche and sprinkle with more salt. I highly recommend the delicate flake finishing sea salt from Jacobsen Salt Co.