Pumpkin Bread Pudding with BB&Co Caramel Drizzle

Want the recipe for the Pumpkin Bread Pudding that BB&Co creator Wayne Shive served at the YELP Indy Black Magic event on Halloween? Well, here it is! Be sure to serve it with a generous drizzle of one of our caramel sauces of course :)

Pumpkin Bread Pudding

Ingredients:
16 oz. dried or toasted bread cubes (about 6 cups).

3 cups light cream

5 large eggs

15 oz. can of pumpkin puree

2/3 cup brown sugar

2/3 cup white sugar

½ cup dried current

1/3 cup chopped pecans

1 t. vanilla extract

1 t. cinnamon

½ t. ginger powder

½ t. nutmeg powder

½ t. salt

 

Process:

Set oven to 425 degrees.

Place bread cubes in a bowl and pour in the cream. Stir and let soak.  In a bowl add the pumpkin, eggs, sugars, currents, pecans, vanilla and spices.  Stir to combine.  Add to the bread mixture and combine.

Pour the mixture into a greased 9 x 13 inch dish and place on middle shelf in oven. Lower temp after 10 minutes to 350 degrees and continue baking for 45 minutes or until custard is set.  Remove from oven and allow to cool.

Drizzle with Best Boy & Co. Ginger infused Caramel sauce and a touch of whipped cream.

Pumpkin Butter Cake

Take this cake to the next level with our NEW Ginger Infused Caramel!!

Pumpkin Butter Cake

Ingredients

• 1 box of butter yellow cake mix
• 1 stick of butter, melted and slightly cooled
• 1 large egg, beaten
• 1 15 oz can of pumpkin (OR roast your own pie pumpkin)
• 8 oz of cream cheese, room temp
• 1 stick of melted butter
• 3 eggs
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• pinch of salt
• 1 tsp vanilla
• 2 C powdered sugar
• topping of choice

Instructions

1. Preheat oven to 350.
2. Melt 1 stick of butter in large bowl, add to that the cake mix and beaten egg.
3. Press mixture into the bottom of an 9x13 pan coated in nonstick spray.

4. In another bowl, melt the other stick of butter.
5. Beat in the eggs, cream cheese, pumpkin, salt and spices.
6. Blend in the vanilla and slowly add in the sugar.
7. Pour over the crust dough.
8. Place in oven and bake for 55-60 minutes.
9. The center will bake to a jiggly finish.
10. I stored this in the refrigerator because I liked the cold consistency better.

Chocolate Root Beer Cake

Oh how I LOVE a great chocolate cake! Not just any cake will do. It must be from scratch.  Real icing with a moist, spongy base.  I am not always so picky but when I can make the real thing~ I do!

Now you will notice I do not use one of our gourmet hot fudge sauces in this recipe.  You can, in the frosting, and I would suggest our Rich Dark Chocolate variety.  It would be just perfect in this.

Chocolate Root Beer Cake

(Adapted from Bean Town)

For the Cake

2 cups root beer (not diet)

1 cup dark cocoa powder

1/2 cup (1 stick) unsalted butter, cubed

1 1/4 cup granulated sugar

1/2 cup packed brown sugar

2 cups flour

1 1/4 tsp baking soda

1 tsp kosher salt

2 large eggs, room temperature, lightly beaten

For the Frosting

2 ounces (about 1/3 cup) dark chocolate, melted and cooled slightly

3/4 cup (1.5 sticks) unsalted butter, room temperature

1 tsp kosher salt

1/3 cup root beer

2/3 cup dark unsweetened cocoa powder

2 cups powdered sugar

For the Cake

In a small saucepan, melt together the root beer, cocoa powder, and butter over medium heat until the butter is melted and the mixture is smooth. Add in the sugars and whisk until they are completely dissolved, then remove the pan from heat and allow to cool slightly.

Meanwhile, in a large mixing bowl, combine the flour, baking soda, and salt.

Preheat the oven to 325 degrees F and generously spray the inside of two 8” round cake pans with nonstick cooking spray, or butter it, dust with flour, and tap out any excess flour.

Once the chocolate/root beer mixture has cooled, whisk ½ cup into the beaten eggs, then add the egg mixture to the rest of the chocolate/root beer.  Whisk until combined.

Gently pour the chocolate mixture into the flour mixture, and fold everything together until well combined. The batter will be slightly lumpy, but don’t overbeat it.

Pour the batter into the prepared pans and bake for 25-30 minutes, rotating the pan halfway through the baking time, until a small sharp knife or long toothpick/skewer inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely, then gently loosen the sides of the cake from the pan and turn it out onto a large plate.

For the Frosting

Beat the butter and melted chocolate together with a stand or hand mixer, then, on slow speed, beat in the salt, root beer, and powdered sugar, until shiny and smooth.

Use a spatula to spread the fudge frosting between layers and the sides and top of the cake in a thick layer, then place the cake in the fridge for 10 minutes or so to allow the frosting to set before serving.

Hot Fudge Brownies

Sometimes a simple recipe, mix or formulation can be transformed and taken to greater heights with the addition of 1 thing.  One well made ingredient that takes what is already good and makes it great.  Such was the case with the brownies I made today.  I took a great mix from Brooke's Candy 1/2 C of flaked hot fudge to the batter before it hit the oven.  I literally used a spoon and scooped out little bits and added those bits to the finished batter.
Divine I tell you :)
This technique is great with our original hot fudge and just gets better with each other variety of ours you use.  Use our chili hot fudge and top it with peppermint ice cream.  Fantastic!

Ice Cream Shakes and Smoothies

When it heats up outside the last thing you want to do it heat up the kitchen making a dessert.  I turn to smoothies and shakes in the warmer months because I can incorporate fresh ingredients in them and THAT makes me feel like I am 'having my cake and eating it too'.

If you have any kind of blender you can create your own concoction like I did.  The common theme in my milkshakes is good quality vanilla ice cream, milk, a banana and adding a bit of our hot fudge both while processing AND after.

This one is a chocolate banana. Cool, creamy and topped with warmed hot fudge and fresh whipped cream.

Panna Cotta

Wayne Shive has created another masterpiece! He made Panna Cotta~ 2 ways!

Elderflower infused chocolate and strawberry 

BB&Co Caramel sauce with Cara orange and Marcona almonds

Panna Cotta

¼ oz. (1 Tbls.) powdered gelatin

3 Tbls. warm water

3 cups heavy cream

1 cup buttermilk

¾ cup sugar

1 vanilla bean, split

Sprinkle gelatin over water in a small bowl and let sit for 10 minutes.

Heat the cream and buttermilk along with the sugar and vanilla bean in a saucepan over medium heat, stir occasionally to dissolve sugar.  As soo0n as it simmers remove from heat and add the gelatin stirring to dissolve.

Strain the mixture into a pitcher to remove the bean.  Pour the mixture into ramekins or dessert cups, or one large dish.  Chill, uncovered, for at least 3 hours.

To unmold, dip the cups into hot water for about 10-15 seconds, then turn the panna cottas on to dessert plates.  Dress the panna cottas with fresh berries, chocolate or caramel sauce or nuts.

For the Elderflower sauce use Best Boy Original Dark Hot Fudge Sauce add 1 tsp of water and 1 TB of St Germaine Elderflower Liqueur, warm and mix.

Sugar Cream Tart

This sugar cream tart can be made in pie or tart form.  Use whatever baking pan you have on hand-as long as you drizzle it with a bit of our dessert sauce! I alternated between our Rich Hot Fudge and our Bourbon Barrel Stout Caramel.  Both were decadent and the perfect finish to this classic Hoosier dessert!

 Sugar Cream Pie/Tart
From United States of dessert by Warren Brown

• Crumb Crust:
• 1 8 inch cake round or one loaf of butter pound cake
• 2 tsp cinnamon, ground
• 1 tsp nutmeg, ground
• 1/4 tsp anise seed, crushed
• pinch Kosher salt
• 2 TB super fine sugar
• For the Sugar Cream Filling:
• 1 C super fine sugar
• 1/2 C dark brown sugar
• 6 TB all purpose flour
• 1/4 tsp Kosher salt
• 1/2 tsp nutmeg, ground
• 2 1/2 C heavy cream
• 1 egg yolk, lightly beaten
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 2 tsp rum

Instructions

1. Preheat oven to 400 degrees and place rack in middle position.
2. Grease a 9x2 springform pan and place parchment in the bottom of the pan.
3. Break the butter cake into chunks and place in a large bowl.
4. Add the spices, salt and sugar and mix on low speed until combined and like sand.
5. Press the crumb mixture into the base of the pan and up the sides roughly 1/2 inch.
6. Bring 1 qt of water to a boil, remove from heat.
7. Set aside to use for the water bath.
8. Meanwhile, combine the sugars, flour, salt and nutmeg in a bowl.
9. In a heavy-bottom saucepan, heat the cream until steaming, stirring gently with a whisk, about 3-5 minutes.
10. Do not let this boil.
11. Remove from heat and gently whisk in the sugar mixture until smooth.
12. Quickly whisk in the egg, yolk, vanilla and rum.
13. Strain through a fine mesh sieve if necessary.
14. Pour the filling into the crust.
15. Place pan on a rimmed baking sheet or in a baking dish.
16. Pour in as much water around your cake as will go up half way.
17. Bake for 10 minutes at 400 degrees then reduce oven temperature and bake for 35 minutes at 350 degrees.
18. It is done when it does not jiggle when the pan is touched.
19. Allow to cool 1 hour or overnight.
20. To remove from pan, immerse the pan bottom in warm water, unhinge the pan sides and carefully slide onto a serving plate.

APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

Ingredients
1 pound raisin bread, cut into 1” pieces.
5 Tablespoon unsalted butter
2 large Granny Smith apples, peeled, cored and cut into ½” pieces
1 cup sugar
½ teaspoon cinnamon
¼ cup Calvados (Brandy)
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scraped
Directions
Preheat the oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry.
Melt butter in a sauce pan, reserve 3 tablespoons in a bowl.  Add the apples and ¼ cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes.  Stir in the cinnamon.  Remove from the heat and add the Calvados.  Return to the heat and cook for about 1 minute until sauce is syrupy.
In a large bowl, whisk the eggs with the milk and the rest of the sugar.  Scrape the vanilla seeds into the custard.  Add the bread and apples, toss to coat.  Let it stand for 5 minutes to allow the bread to soak up the custard.
Brush an 8 x 11-inch baking dish with 1 tablespoon of the reserved butter.  Add the bread pudding and drizzle with the remaining butter.  Bake for about 50 minutes until the custard is set and golden.  Let it set for a few minutes to cool slightly.
Serve warm with Best Boy’s Bourbon Barrel Caramel sauce (the worlds’ finest caramel sauce) poured over the top.

White Chocolate Bread Pudding

White Chocolate Bread Pudding
• 3 cups whipping cream
• 10 ounces white chocolate
• 1 cup milk
• 1/2 cup sugar
• 2 eggs
• 8 egg yolks
• 1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
• 2 tablespoons chocolate shavings for garnish
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Top with Best Boy & Co.’s.  “Mocha Hot Fudge Sauce”.
(With the left over egg whites you can make Coconut Macaroons-recipe coming next week!)

Chocolate Lavender Brownies

Best Boy owner Wayne Shive recently had a brownie that he will not soon forget and while it is not made with one of his signature sauces, he felt it was worthy of a share with his friends, retail partners and family!

He recently met the folks of Lavender Hill Farm in Niles, Michigan while working his tasting booth at the Fernwood Botanical Holiday Market and had a chance to taste this noteworthy brownie.  He also got the recipe and that is what we are sharing with you today!

Chocolate Lavender  Brownies
2 tsp. dried culinary English Lavender (can be found at most markets and craft stores)
3 cups sugar
1 ¾ cups all-purpose flour
¾ cup plus 2 TB cocoa powder
½ tsp salt
¾ pound (3 sticks) unsalted butter, melted
4 large eggs
2 tsp vanilla

Preheat oven to 325° F.  Butter and flour a 9” x 13” pan, set aside.
Add lavender to a  small food processor with one TB of the sugar.  Pulse until finely ground. Transfer to a large bowl and add the flour, cocoa and remaining sugar.
Melt the butter in a microwave.  Let cool for a few minutes and add the eggs and vanilla and whisk to combine.
Pour the butter mixture into the dry ingredients.  Mix with a wooden spoon until just combined.
Pour into the prepared pan and smooth the top.  Bake for 35 minutes, until a toothpick comes out clean.

Apple Brownies with a Caramel Swirl

Everyone loves apples and from what we see everyone loves our Bourbon Barrel Stout Caramel Sauce too!

Here is one way YOU can enjoy our decadent dessert topping today!

 

 

Apple Brownies

• 1 stick of unsalted butter, melted and cooled
• 1 C of all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 C sugar
• 1 large egg
• 1/2 C chopped walnuts
• 2 large, firm-sweet apples, peeled, cored and cut into 1/2 inch cubes
• 1 jar of Best Boy and Co Caramel Sauce

Instructions

1. Preheat oven to 350 degrees and place rack in center position of oven.
2. Butter an 8x11 baking dish.
3. Whisk together flour, cinnamon, baking powder, salt and baking soda.
4. In another bowl, beat together the cooled butter and sugar for 1 minute or until light and fluffy.
5. Add the egg and combine.
6. Add walnuts and apples and stir by hand to combine.
7. Add the flour mixture, and stir until combined, about 30 seconds.
8. Spread batter in the pan, and bake until golden brown and firm, about 40 minutes.
9. When the brownies are done, remove from oven and drizzle the caramel sauce over the top
10. Allow to cool, cut and serve.