Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
With the kids back to school, your work (unfortunately) back on schedule and the long, lazy days behind you, it's no wonder you're feeling blue. Instead of drinking your sorrows in the form of a cocktail, why not whip up a boozy edible instead?
These fresh, fruity and boozy desserts celebrate the last of summer's bounty (oh how we'll miss you juicy nectarines!) while celebrating the flavors of your favorite libations. To make these tipsy desserts even better, we suggest pairing them with a glass of the liquor we used in them!
Preheat oven to 350 degrees F. Grease an 8 x 8-inch nonstick baking dish with cooking spray and set aside.
Mix the blueberries and sweet wine together. Let the mixture sit for about 30 minutes.
In a large bowl, whisk the flours, baking soda and salt together. Set aside. In another bowl, cream the applesauce, oil and sugar together. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add the flour mixture to the wet mixture, mixing well after each addition. Stir in the vanilla and yogurt, careful to remove all lumps.
Pour 1/2 of the batter into the prepared pan. Top with blueberries. Mix the walnuts, brown sugar and cinnamon together. Sprinkle 1/2 over the blueberries. Top with remaining batter and sprinkle with remaining topping.
Bake for about 35 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Mix the Bisquick, milk, heavy cream, rum, vanilla and unsweetened applesauce together. Stir in pumpkin pie spice, white sugar and butter. Pour the mixture into a greased 8 x 8-inch baking dish.
Preheat the oven to 375 degrees F. Mix the nectarines with the brown sugar. Sprinkle the nectarines over the batter.
Bake for about 50 minutes or until the cobbler is golden brown. Serve warm with freshly whipped cream and cinnamon sugar.
Bourbon banana pudding
Serves about 6
2-1/2 tablespoons + 1 teaspoon whole wheat flour
1/3 cup brown sugar
1 large egg yolk, lightly beaten
1 cup + 1 tablespoon milk (we used 2 percent)
3 tablespoons bourbon
1-1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
About 2 ripe bananas, sliced
Honey graham crackers for garnish
In a large saucepan over medium heat, whisk flour, sugar and the egg yolk together. Gradually add in milk and bourbon. Whisking constantly, heat the mixture until thick, about 10 minutes. Stir in butter and vanilla and whisk another minute or so.
Remove from heat. In a large jar or bowl, layer one banana on the bottom. Top the first layer with 2/3 of the pudding. Then add another layer of banana, this time only using 1/2 the second banana. Then top those slices of banana with the rest of the pudding. Top the pudding with graham crackers and rest of the bananas.