Bourbon Espresso Old Fashion

 BOURBON ESPRESSO OLD FASHIONED

The perfect way to smart your Saturday sweet friends!!!!

INGREDIENTS

Brown Sugar Syrup (if making) 

1 cup brown sugar

1 cup water 

For the cocktail:

2 ounces bourbon

1.5 ounces (1 shot) of freshly brewed espresso 

3/4 ounce brown sugar syrup

2 dashes of chocolate bitters

INSTRUCTIONS

If making homemade brown sugar syrup (store-bought works great, too!), add the brown sugar and water to a saucepan and cook on medium until all the sugar has dissolved. Set aside and let cool. 

Brew the espresso and let it cool slightly. 

Add ice to a rocks glass and top with the bourbon, syrup, espresso, and bitters. 

Stir to combine. 

Garnish with shaved chocolate and 3 espresso beans.

Sweet Potato Cake

 Grandma's Famous Sweet Potato Butter Cake

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 ½ cups cooked and mashed sweet potato purée (roast or boil sweet potatoes, then peel and mash smoothly)

½ cup buttermilk

1 tsp vanilla extract

For the Caramelized Glaze & Topping:

½ cup (1 stick) unsalted butter

1 cup packed brown sugar

¼ cup heavy cream

A pinch of salt

Instructions:

Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Cream Butter and Sugar: In a large mixing bowl (using a hand mixer or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the mashed sweet potato purée and vanilla extract and mix until fully combined and smooth.

Combine the Batter: Gradually add the sifted dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined; be careful not to overmix.

Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, brown sugar, heavy cream, and a pinch of salt. Bring to a low boil, stirring constantly, and cook for 2-3 minutes until the glaze is smooth, thickened, and a rich caramel color.

Cool and Glaze: Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, carefully invert it onto a wire rack over a baking sheet (to catch any drips). Use a skewer or fork to gently poke holes all over the top surface. Slowly pour the hot caramel glaze evenly over the warm cake, allowing it to soak in and pool slightly to create that beautiful, high-gloss finish. Let the cake cool completely before slicing and serving.