entrées

Ingredients

For the cake  

• 2 eggs
• 2 cups white sugar
• 1 cup sour cream light is okay - do not use fat free
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup unsweetened cocoa powder
• 1/2 cup brewed coffee - cooled
• 1/2 cup Old Soldier Whiskey
• 2 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup semi sweet chocolate chips
• 1/2 cup rough chopped chocolate for garnish optional

Ganache Frosting

• 8 ounces semi sweet chocolate chips
• 1 cup heavy cream
• 3 tablespoons whiskey
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 10" spring form pan or a 9 x 13 baking pan with non stick spray.
3. In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended.
4. Add cocoa powder, whiskey and coffee. Mix until no lumps are evident.
5. Add flour, baking soda, baking powder and salt.
6. Mix until just combined.
7. Add 1/2 cup chocolate chips.
8. Pour into prepared pan.
9. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean
10. Let cool completely.

For Ganache Frosting

1. Pour chocolate chips in large microwave save bowl and microwave for one minute until chips are just soft.
2. In another microwave safe bowl, heat cream until it just begins to boil. About 2 minutes.
3. Pour over chocolate chips.
4. Let sit for 2 minutes before stirring.
5. Stir with whisk. Chocolate will melt and will become a creamy consistency.
6. Add vanilla and whiskey and salt
7. Cool in refrigerator for about 30 minutes or longer until a thick consistency. (You can make this the day before and just microwave for 20 seconds before frosting)
8. Spread over cake and sprinkle with chocolate pieces.

Ingredients

• 1 1/3 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 1 large egg
• 3/4 cup loosely packed brown sugar
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed (about 1 1/4 cups)
• 1/4 cup sour cream
• 1/2 cup butter, melted
• 1/3 cup milk
• 1 cup chocolate chips
• 1/2 cup crushed toffee pieces, like Heath chip

• 4 ounces chocolate, chopped
• 3 tablespoons heavy cream
• 2 tablespoons of Old Solider Bourbon

Directions:

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl and set aside.
3. In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. The batter will be slightly thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners until 2/3 of the way full. Bake for 15-18 minutes. Let cool completely.

Bourbon Chocolate Ganache 

1.  Add chocolate to a large bowl. Heat heavy cream until just hot – when bubbles are appearing on the edges, then remove from heat and pour over chocolate. 
2. Stir constantly until the chocolate is melted and smooth. Once creamy, add in the bourbon, mixing again until smooth. Use however you’d like – dipping, drizzling, etc. Dip about 1/3 of each cupcake top in the ganache before it firmed up, then topped it with some crushed toffee pieces. 

 Ingredients

• 1 cup (230 gm) unsalted butter, at room temperature
• 1–1/4 cup sugar (250 gm)
• ¾ cup (150 gm) brown sugar
• 4 large eggs, at room temperature
• 1 cup (240 gm) buttermilk, at room temperature
• ¼ cup (60 gm) Old Soldier Bourbon Santos 
• 2 teaspoons vanilla extract
• 2–3/4 cups (385 gm) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

• 2 cups powdered sugar
• 2 tablespoons bourbon
• ¼ cup heavy whipping cream, plus more as needed

Directions:

1. Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg. In a separate bowl combine the buttermilk, bourbon, and vanilla extract. In another bowl, stir together the flour, baking powder, soda, and salt. Add half of the dry ingredients to the butter mixture and stir just until barely combined on low speed. Add half of the liquid ingredients and stir to combine. Repeat this process to incorporate the remaining dry and wet ingredients. Fold the batter together using a rubber spatula to ensure everything is well incorporated.
2. Lightly grease and flour a bundt pan and spoon the batter into the pan. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 45- 50 minutes. Allow to cool for 20 minutes in the pan, then invert the cake on to a cooling rack to cool completely.

1. Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake 

Ingredients

1 and 1/2 cups (360ml) whole milk

• 1 cup (240ml) heavy cream or heavy whipping cream
• 3 large egg yolks
• 2 Tablespoons cornstarch
• 3/4 cup (150g) packed dark brown sugar
• 3 Tablespoons water
• 1/2 teaspoon salt
• 3 Tablespoons (45g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• optional but recommended: 1 Tablespoon scotch, rum, or bourbon
• optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream

Directions:

1. Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
2. Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
3. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
4. Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
5. Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
6. Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.

Ingredients

• 1 pint heavy whipping cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/4 teaspoon good sea salt
• 8 ounces good dark chocolate, 60% cacao or higher (we recommend Valrhona or Woodblock)
• scant 1/8 teaspoons Xanthan gum
• 1 1/2 tablespoons  Old Soldier White Whiskey
• 10 Oreos, crumbled
• (Ice Cream Machine needed, or you will have to mix it yourself)

Directions:

1. In a heavy bottomed 2-quart pan, heat cream, milk, sugar, and salt until simmers and the sugar and salt completely dissolve. Set aside, but move quickly. You need this mixture to be warm for the next step.
2. Place chocolate into the bowl of a large food processor. Pulse until broken into small chunks, the smaller the better. Add 1 cup of the hot cream-milk mixture while the food processor is running. Blend until chocolate is melted, making a rich ganache.
3. In a medium bowl, pour the rest of the cream-milk mixture. Add the ganache to the cream and whisk until fully incorporated. Add the whiskey. Add the xantham gum, and stir until dissolved. Chill mixture for at least 2 hours (or until cold) before churning.
4. In your ice cream machine, churn the mixture for 25–30 minutes or until it thickens enough to stick to the churn or a spoon. Right before you stop churning, slowly add the cookies and churn for about a minute. Quickly transfer to a freezer-safe container. Cover with plastic wrap and the lid, and freeze until desired hardness is achieved. We recommend overnight, but this depends on how cold your freezer is.

 Ingredients

For the Fudge:

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good dark chocolate (not unsweetened), finely chopped (I used Ghirardelli Intense Dark Chocolate)

2 Tablespoon unsalted butter, cup into small cubes

1 teaspoon vanilla extract

For the Milkshake:

2 cups vanilla ice cream

1 cup whole milk

1 ounce Old Soldier Bourbon 

1 tablespoon pure vanilla extract

For the Whipped Cream:

1/2 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

Directions:

1. To Make the Fudge:
   Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.
2. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.  Cool slightly before serving.
3. Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over how heat, stirring.
4. To Make the Whipped Cream:
   In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.
5. To Make the Milkshake:
   In a blender (or milkshake machine) combine ice cream, milk, Old Solider bourbon, and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.
6. To Assemble the Milkshake:
7. Pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.