1/2 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 cup semisweet chocolate pieces
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans, toasted
2 tablespoons bourbon
1 recipe Bourbon Frosting
2 ounces semisweet chocolate, melted
Pecan halves, toasted (optional)
Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium saucepan combine sugar, butter, and the water. Cook and stir over medium heat just until boiling. Remove from heat.
Stir in 1 cup chocolate pieces until melted. Add eggs and vanilla, beating with a wooden spoon just until combined. Stir in flour, baking soda, and salt. Stir in chopped pecans. Pour batter into the prepared baking pan, spreading evenly.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean and edges start to pull away from sides of pan.
Place pan on a wire rack. Brush top of hot brownies with bourbon. Cool completely.
Spread uncut brownies with Bourbon Frosting. Cut into bars. Top with melted chocolate and, if desired, pecan halves.
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1 tablespoons bourbon or milk
1/4 teaspoon vanilla
In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Beat in bourbon or milk and vanilla. If necessary, beat in enough milk, 1 teaspoon at a time, to make a frosting of spreading consistency.
Recipe from BHG
Butternut Squash with Maple Syrup and Bourbon
1 1 1/2 pound butternut squash
1/4 cup pure maple syrup
1/4 cup butter
2 tablespoons bourbon, or apple cider
Cut squash in half lengthwise; remove and discard seeds.
Place squash halves, cut sides down in a microwave proof container.
Cover and microwave on high for 5 minutes
In a small saucepan combine maple syrup, butter, and bourbon.
Cook over medium-low heat until butter is melted. Turn your squash face up in the microwave dish
Pour mixture into the area you removed the seed from
Cover dish again. Cook covered for another 5 minutes squash should feel tender. Drizzle the bourbon mixture over the entire squash cover again and cook for 2 minutes. Check to see if squash is tender bast again and let it sit covered for 5 minutes.
To serve half the squash halves length wise and spoon syrup mixture over it after you have placed it on the plate. Sprinkle with a bit of salt if you desire.