Loaded Chocolate Bourbon Fudge

Yes, this was another Christmas gift involving booze, but would also be fun for Valentine’s Day. And seriously, anytime you throw together chocolate and booze…it’s going to be a fun day.

Even though this is not my most beloved old-fashioned fudge, it was pretty darn good…I happen to love Jim. And Jack.  It’s also easy…no candy thermometer required! And before anyone asks, yes you can omit the alcohol.

The toppings are your choice as well. I used what I had on hand…Heath Toffee Chips, Mini Baking MM’s, mini Hershey kisses, chocolate drizzle…and I tried doing a white chocolate drizzle, but my chocolate seized up on me…I think it got some water in it. I was doing multiple things at once and that’s never good when dealing with melted chocolate!

Loaded Chocolate Bourbon Fudge

20 ounces semi-sweet chocolate, chopped (I used Chocoley Chocolate, half milk and half dark chocolate)
1 can sweetened condensed milk
1 teaspoon vanilla extract
3-5 tablespoons bourbon (I used 5 – Jim Beam and Rave Review! Culinary Blended Bourbon)
approx 1-1/2 cups of desired toppings
1/2 cup milk chocolate, melted

  • Line an 8×8 pan with parchment paper or spray with non-stick cooking spray.
  • Melt the 20 ounces of semi-sweet chocolate in the microwave or using the double boiler method (I almost always use the microwave, just remember to microwave it slowly. I heat for one minute, then stir, then heat for 15 seconds until mostly melted, stirring between each interval).
  • Once melted, stir in sweetened condensed milk and vanilla extract
  • Stir in bourbon 1 tablespoon at a time. The mixture will thicken, but continue stirring or folding with a sturdy spoon.
  • Pour the chocolate mixture in the prepared pan and place in fridge for 10 minutes to set.
  • Melt the 1/2 cup milk chocolate using desired method and spread a couple of tablespoons evenly over the top of the chilled fudge. Immediately sprinkle on desired toppings, gently pressing into the chocolate.
  • Use the remaining milk chocolate and drizzle it over the top. This will help keep all the good stuff from falling off when cutting.
  • Let set in the fridge for at least 30 minutes.
  • I recommend cutting into small pieces (about an inch or so, because it is very rich!)
Recipe Source: How Sweet It Is
 
I also highly recommend that when cutting this, have it on a nice, flat, non-slip surface. Otherwise, half your fudge may end up on the floor. When it hits the floor, all of your toppings will pop off, fly all over the kitchen, creating havoc as you try to keep two dogs from eating the chocolate. Also, causing much swearing to occur and resulting in your friends getting half the amount of fudge that was intended. I’m just sayin’…it could happen. #thisismylife
 
Disclosure: I received both Chocoley Chocolate and Rave Reviews! Culinary Spirits as samples. This is not a paid post. 

Bourbon Chicken

This is called Bourbon Chicken, but I made a few small changes in the recipe, and it tasted just like General Tso’s Chicken to me. Since I’ve never actually ordered Bourbon Chicken, I left the name, b/c who knows, maybe they taste the same.  Whatever you want to call it, you can also call it delicious!  This was SO good, and the closest I have come to restaurant flavor at home.  The best part…it’s not FRIED!
I prepared mine in my cast iron skillet, but I think it could be made in any frying pan.

 Bourbon (or General Tso’s!) Chicken 

adapted from Bigoven.com – my changes are in italics
2 lbs. boneless chicken breasts – cut into bite size chunks
1 T. olive oil
3/4 t. crushed red pepper flakes
1-2 cloves of garlic, minced
1 t. fresh ginger, minced
1/4 cup orange juice
1/3 cup light brown sugar & Stevia blend
2 T. ketchup
1 T. rice wine vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce
1 T. cornstarch
Notes: I mixed my brown sugar with Stevia in the Raw to decrease the sugar a little, but you can use all brown sugar if desired. I also used orange juice instead of apple (b/c that’s what I had on hand), and I used fresh ginger and rice wine vinegar since I had them. You could use ground ginger and apple cider vinegar as per original recipe instead. Also, this is spicy so adjust the red pepper accordingly. I used a generous 3/4 tsp and thought it was delicious, but it was too hot for the rest of the fam. (I left some plain cooked chicken out for the kids.)
  • Heat olive oil in a large skillet.  
  • Add red pepper flakes and stir for about 30 seconds.  
  • Add chicken and cook until lightly browned.  
  • Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.  
  • Add chicken back into pan with sauce and bring to a hard boil.  Reduce heat and simmer for about 20 minutes uncovered.
I served mine over brown rice, with green onions and sesame seeds. If you like Chinese food, I would recommend giving this a try!

Chocolate Bourbon-Spiked Banana Bread

Ohhhh YES! Chocolate + Bourbon + Bread = one divine combination.  Joy the Baker is a smart woman!  The other day I had a few bananas that needed to get used up, (or frozen to make banana ice cream.)  I, however, remembered I had pinned this fabulous banana bread recipe and I had some bourbon.  (Thanks to my brother, who always gives me liquor for my bday since I refuse to go to the liquor store. Mainly b/c I am always dragging 1 to 3+ children around. BTW bro…bday coming up soon! *hint hint*) Which reminds me…OH MY LORDY, I’LL BE FORTY!!! Holy cow. But that is a different post altogether.

Back to the bread…it was amazing.

Chocolate Bourbon Spiked Banana Bread 

adapted from Completely Delicious (from Joy the Baker cookbook)
**my changes are in italics**
2 cups unbleached all-purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp *I used 1/4 cup Smart Balance Butter & 1/4 cup coconut oil
1 cup sugar *I used 1/2 cup sugar & 1/2 cup Stevia
2 large eggs
1 1/2 cups bananas, mashed (about 3 medium bananas) *I didn’t have quite enough banana, so I added enough applesauce to equal 1 1/2 cups
1 teaspoon fresh lemon juice
3 tablespoons bourbon
1 cup walnuts, roughly chopped
1 cup semi-sweet dark chocolate chips (I used Ghiradelli – roughly chopped since they are large chips)
  • Preheat oven to 350 degrees.  Butter and flour a 9×5 inch loaf pan. *I made 4 mini loaves.
  • In a bowl, combine the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and bourbon and mix until just combined.
  • Add the dry ingredients and mix until just combined. 
  • Stir in the walnuts and chocolate chips. Pour batter into the prepared loaf pan and spread to distribute it evenly. 
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely. *I think the mini loaves took about 30 minutes. We polished off 2 loaves pretty quickly, then I put 2 in the freezer…portion control!
Verdict – Delicious!  It had a nice crusty outside, and was very moist on the inside – loaded with chocolate, mild banana, and a hint of bourbon!  So.good.