Bourbon Pecan Pound Cake

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Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by ibakeheshoots.com

Time has slipped away from me. How did it happen? …in so many ways but most of all it was work. Once you start baking and shooting for other people, your own work might fall by the way side. Not to worry. I return to you bearing a boozy gift: Bourbon Pecan Pound Cake.

Recently, I made a mini peanut butter bundt cake which is handy if you want a bundt cake that bakes in under 30 minutes. This here bourbon pecan pound cake is more traditional (60 minute bake time), but I might like it more. Why?

Bourbon.

Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by ibakeheshoots.com

Bourbon is like bacon: it makes everything better. Out of all the recipes I’ve tested for Clabber Girl so far, it’s definitely one of my favorites.

When I first tasted the silky, boozy batter I shouted “Glory be!” to no one in particular. Ok, I don’t think those were my exact words, but you get the gist. Bourbon is great in my glass and my pound cake. You know what I’m talking about.

Bourbon Pecan Pound Cake: a boozy alternative to the typical loaf cake by ibakeheshoots.com

Just try not to drink all the booze before you start baking. Eh, who am I kidding? Drink it, if you’ve got it.

 

Recipe for Bourbon Pecan Pound Cake

Recipe for Bourbon Pecan Pound Cake adapted from Clabber Girl

Bourbon Pecan Pound Cake
 
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One Bourbon Peace Pound Cake, 9 x 5in
Author:
Serves: 12
Ingredients
  • Cake:
  • ½ c. vegetable shortening
  • ½ c. butter
  • 1½ c. granulated sugar
  • 2 c. cake flour
  • 1½ tsp. Clabber Girl Baking Powder
  • ½ tsp. salt
  • ¼ tsp. Clabber Girl Baking Soda
  • ⅓ c. sour cream
  • 3 tbsp. bourbon whiskey
  • 4 eggs
  • ¾ c. chopped pecans
  • Glaze:
  • 1 c. confectioners' sugar
  • 1.5 tsp. bourbon whiskey
  • 1.5 tbsp. water
Instructions
  1. Coat 9 x 5 X 3 inch loaf pan with baking spray.
  2. Place rack in the middle of the oven.
  3. Preheat oven to 350 degrees Fahrenheit
  4. Place butter, shortening, and sugar in a bowl and mix on medium for 1 minute.
  5. In a separate bowl combine Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt; mix well. Reserve one tablespoon for the pecans.
  6. Add dry ingredients to the butter mixture and mix on low for 1 minute.
  7. In a measuring cup combine sour cream, whiskey, and eggs. Add mixture to the batter and combine on medium for 1-2 minutes. Make sure to scrape the side of the bowl.
  8. In a small bowl coat the pecans with the reserved tablespoon of flour (this should prevent the pecans from sinking to the bottom).
  9. Gently fold pecans into batter.
  10. Pour batter into prepared pan and bake for 50-55 minutes.
  11. Let cake cool before glazing.
  12. Glaze
  13. Combine whiskey, water and powdered sugar until smooth. Pour over cooled cake.

 

 

 

 

Peanut Butter Maple Bacon Granola Bars

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Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

School is back in session, my friends, which means I’m happy and sad.

I’m happy because:

a) As soon as school started (3 days ago) the weather became more like Fall, and you know how I feel about Fall.

b) Dave bought me some back-to-school supplies ( I gotta have my Zebra F-402s)

c) Most of my day is spent learning American Sign Language

I’m sad because:

a) My days are no longer free which means I have less time to bake, shoot and write.

b) Chevron is taking all my money (why is school 60 miles, roundtrip?)

c) Some of my classmates don’t realize that high school is over (let’s keep it drama-free, shall we?)

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

Still, I get to hang out with the cool, smart classmates and occasionally share my latest culinary adventure. This time around it’s Peanut Butter Maple Bacon Granola Bars. What?

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

I’d never made my own granola bars before, but I learned how easy it was while testing recipes for Clabber Girl this summer (super-cool job, btw). I’m not sure why everybody doesn’t make their own. Perhaps, they’re newbies, like me. Or maybe they’re just intimidated by the millions of recipes on Pinterest (please forgive my hyberbolic-speak).

Want my advice? Choose a no-frills peanut butter granola bar and get started; I suggest this recipe by the always trustworthy Jessica from How Sweet Eats. I just added a ton of bacon (Jessica would be proud) and used maple syrup to sweeten the deal.

Delicious!

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

Now, if I could just figure out how to trade them for gas…

 

Recipe for Peanut Butter Maple Bacon Granola Bars

Recipe for Peanut Butter Maple Bacon Granola Bars adapted from How Sweet Eats

Peanut Butter Maple Bacon Granola Bars
 
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Makes 12-15 Bars
Author:
Serves: 15
Ingredients
  • 4 cups rolled oats
  • 1T sesame seeds, optional
  • ½ cup salted peanuts, chopped
  • ¾ cup natural peanut butter, melted
  • 2T butter
  • ½ cup maple syrup
  • 10 strips of bacon, cooked, chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place parchment paper in 9 x 13 pan.Push down into corners and make sure that it overlaps.
  3. With your hands combine the oats, peanuts, bacon and sesame seeds(if using) in a large bowl.
  4. In a separate microwave safe bowl, melted peanut butter and butter; watch carefully.
  5. Pour melted peanut butter, butter and maple syrup into bowl and mix until thoroughly combined.
  6. Place mixture in in pan. Press down evenly.
  7. Bake granola bars for 25 minutes.
  8. Cool bars in pan for 10 minutes.
  9. Lift out of pan an cut while still warm.
  10. Store in an airtight container for up to 2 weeks (I like to keep mine in the frig).
  11. Enjoy!

 

Mini Peanut Butter Pound Cake

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Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

Here’s the thing…

I love peanut butter. I really, really do. However, I feel like my love of peanut butter hasn’t been properly acknowledged on this blog and I need to rectify that. Well, there’s the No Bake Chocolate Peanut Butter Cake I made a bit ago, but that’s not enough. I give you the mini peanut butter pound cake.

First, let’s consider the regular-sized peanut butter pound cake.

Fact#1: It’s awesome.
Fact#2: It’s made of peanut butter and there’s nothing wrong with that. Ok?
Fact#3: It’s gloriously huge which is perfect when you’re feeding a hungry crowd.

But…what if you’re not feeling the 1 hr bake time? What if you don’t need to feed 24 people. What if you want it perfectly portioned so you can grab one in the morning and pretend like you’re having a “healthy-breakfast-on-the go”?

Well, what then?

Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

Well, then you pull out this lovely recipe, my friends. It makes 12 perfectly portioned mini peanut butter pound cakes. Dip them in a silky peanut butter glaze. Sprinkle them with mini chocolate chips and admire their beauty. And when you’re finished you can share them with your friends or stuff them all in your face.

Mini peanut butter glazed peanut butter pound cake by ibakeheshoots.com

I’m going with the latter. What will you do?

 

Recipe for Mini Peanut Butter Pound Cake

Recipe for Mini Peanut Butter Pound Cake adapted from Recipe Girl which she adapted from Peter Pan Peanut Butter

Mini Peanut Butter Pound Cake
 
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Makes 12 Mini Peanut Butter Pound Cakes
Author:
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • ¼ cup butter, room temperature
  • 1½ cups granulated white sugar
  • 3 eggs, large
  • 1 teaspoon vanilla extract
  • For the Peanut Butter Glaze
  • ¾ cup powdered sugar
  • 2 tablespoons peanut butter
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips
  • ¾ cup chocolate chips
Instructions
  1. Preheat your oven to 325 degrees Fahrenheit
  2. Spray a 12 cup square or standard muffin pan with baking spray
  3. Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
  4. Add sugar and mix until thoroughly combined (5 min)
  5. Add eggs and vanilla.
  6. Mix in flour, baking powder, and salt until thoroughly combined. Batter will have a silky texture.
  7. Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
  8. Place pan on the middle rack.
  9. Bake for 25 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
  10. Let cakes cool in pan for 5 minutes then remove to rack.
  11. Glaze completely cooled cakes and sprinkle with mini chocolate chips.
Notes
To make the glaze: Combine the powdered sugar, peanut butter, milk and vanilla extract in a small bowl. Whisk until you have a smooth consistency. Dip cakes in the glaze and let the extra run off. Sprinkle cakes with mini chocolate chips before the glaze sets.

 

In The Next 30 Days Feature

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Next 30 days portrait

Hey there, kids.

Just a quick note to let you know that I bake he shoots is being featured on 30 Days of Bloggers today. Anna from In The Next 30 Days is doing a wonderful series featuring several bloggers over the course of one month.

Her blog is about setting goals and giving yourself 30 days to commit and accomplish said goals. One month she did a challenge on 10,000 Steps Each Day. What?! I gotta give it up to her because that much exercise takes a ton of time and commitment. Yeah, um…I probably need to get on that challenge because I’ve been concentrating on Calimocho cocktails and No Bake Chocolate Peanut Butter Cake, rather than my workouts.

Ugh, I’ll get started next month.

A huge thanks and hugs to Anna for taking the time to put this series together. Find out more about Anna here. And don’t forget to check out all the other bloggers featured this month.

 

Thanks for reading.

Mondo

If you are always trying to be normal, you’ll never know how amazing you can be.
Maya Angelou