• Monday Coffee Cake

• Wintersday Brownies

• Bourbon Scones

• Cheddar Bacon Bread

• Berry Peach Cobbler

• Sweet Rum Bombs

• Hard Cider Pies

• Rum Bread Pudding

• Sweetheart Cookies

• Margarita Cupcakes

• Champagne Cake Pops

Ingredients(Cheat Code) Just use a boxed Spice Cake mix from Pillsbury* or Betty Crocker*. It will turn out fine.Spiced Cake Mix
1/3 cup of vegetable oil
3 eggs
1 cup of brewed coffee
1/4 cup spiced rum
1 teaspoon of vanilla extract

You will need 2 round spring pans to make it like this.Heat oven to 325 and grease the pans.
Combine Cake Mix, oil, eggs, coffee, spiced rum, and vanilla in a bowl with a mixer.Pour the batter into the spring pans. Bake about 22-27 minutes. Test with a toothpick in the center. Let the cake cool and remove from spring pans.

Ingredients1 cup heavy whipping cream
3 tablespoons confectioners sugar
2 ounces Irish cream liqueur or Bailey's to taste

Using a stand mixer fitted with the whisk attachment, or a hand mixer in a medium bowl, whisk together the confectioner’s sugar and heavy cream until stiff peaks form, about 5 minutes.
Add the cream liqueur 1 ounce at a time and slowly mix. Taste between each addition.

Ingredients3 tablespoons butter, at room temperature
1 dash salt
1 1/2 cup powdered sugar
4 1/2 teaspoons amaretto liqueur
4 1/2 teaspoons cocoa powder
4 1/2 teaspoons brewed coffee, cooled

Combine all the ingredients in a mixing bowl. Mix on medium speed with an electric mixer until the icing is smooth.

Ingredients1 box Ghirardelli* double chocolate brownie mix
1/3 cup of vegetable oil
1/5 cup of water. That’s one-FIFTH! Water. Not one-fourth like the box says. Slightly less than the one-fourth. So one-fifth.
1 egg
2 teaspoon instant ESPRESSO powder
A shot (or 2) of kahlua.Note: I HIGHLY recommend using Ghirardelli. They're the best box mix for these brownies.

Mix everything together in a large bowl, either a stand mixer on low or stir them together with a spatula.Follow the directions on the box for baking in the oven.
When they are done and out of the oven let them cool for 10 minutes before lifting them from the pan.
Slide them off the parchment and onto a cutting board.Follow the directions for the glaze after they're done cooling to finish.

Ingredients(Cheat code) Pumpkin scone mixOR1/2 cup cold, diced butter
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2/3 cup pumpkin puree
1/3 cup maple syrup + 2 Tablespoons. I used Iron Fish Bourbon Barrel Aged Maple Syrup.
2 shots of Iron Fish Four Cask Bourbon
1 teaspoon vanilla extract
2 large eggs
2 tablespoons heavy cream + 2 tablespoons for brushing

• Bourbon Barrel Aged Maple Syrup

• Four Cask Bourbon Whiskey

• The $16 scone mold I used

And Walmart has silicone scone molds for $9. Honestly, the molds are worth it. Saves so much hassle.

Preheat oven to 425ºF and line a sheet baking pan with parchment.
Dice butter into small chunks or grate the butter. Place grated butter in freezer until ready to use.
Whisk flour, spices, salt and baking powder in a large mixing bowl.
Next in a small mixing bowl whisk together pumpkin puree, eggs, vanilla extract, maple syrup and heavy cream until smooth.
Cut butter into the dry ingredients and work the butter until it's incorporated at about the sizes of peas or smaller.
Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
Turn your dough onto a lightly floured surface, pressing and gently kneading (1 or 2 times) any extra dry ingredients into the doughIF YOU HAVE A SCONE MOLD spray the mold with a nonstick spray and spoon the mixture into the mold.If you DON'T have a mold...Divide into two equal halves. It's okay if it's a little dry and crumbly, as long as when you gently press it together, it sticks together.On a parchment lined cookie sheet pat out dough into one large disc, about 8 inches, no higher than 1 inch and cut into 8 triangles. After cutting, using a small spatula, gently pull the wedges away from one another. Keeping the dough closer together helps the scones puff up rather than out.Place the baking sheet in the fridge or freezer for 15-30 minutes.Remove from fridge/freezer and brush tops with a little milk or heavy cream and if desired, sprinkle with a little coarse sugar. Bake for 18-21 minutes, until they are puffed, lightly golden and a toothpick inserted comes out clean.Allow to cool for 2 minutes, then transfer to wire cooling rack to cool completely before glazing.

Ingredients1 cup powdered sugar (add in more as needed for desired consistency)
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup Iron Fish Bourbon maple syrup
1/2 teaspoon Iron Fish Four Cask Bourbon
1 tablespoon melted butter

In a small mixing bowl whisk together your ingredients, mixing until smooth and pouring consistency.Drizzle glaze over COOLED scones.

Ingredients3 cup Walnut whole or halved
1 tablespoon Bourbon maple syrup
1/4 Cup Granulated Sugar
1 tablespoon Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1/4 teaspoon Sea Salt

Preheat Air Fryer to 330 degrees.
In a small bowl combine dry ingredients of Sugar, Brown Sugar, Cinnamon, Nutmeg, Ginger and Salt together and mix to combine and set aside.
Add walnuts to a large bowl and drizzle bourbon maple syrup. Toss nuts to coat.
Sprinkle sugar mixture over nuts and toss to coat.
Divide nuts in half and air fry in 2 batches. Add single layer of coated walnuts to air fryer basket and bake for 8 minutes. Toss nuts half way through baking process.
Remove baked candied nuts and place on baking sheet lined with parchment paper or use a silicone mat. Allow nuts to fully cool.

Ingredients5 1/2 to 6 cups all-purpose flour
3 tablespoons granulated sugar
2 packets Fleischmann's RapidRise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter
12 pieces bacon cooked and diced
8 ounces DICED sharp cheddar cheese
3 ounces SHREDDED sharp cheddar cheese

Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch. Add to flour mixture.
Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Add in bacon and diced cheddar and knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Cut dough into 2 equal pieces. Place in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
Sprinkle the top with shredded cheddar.
Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Ingredients3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch of sea salt
1 cup cold butter
1 large egg
1 teaspoon vanilla extract
6-7 peaches, pitted and thinly sliced
2 cups blackberries
4 tablespoon of blackberry jam
Crown Royal blackberry whiskey

Soak the peach slices and the blackberries 6 hours or overnight in whiskey.Preheat oven to 375F. Butter a 9×13″ pan.Combine the flour, sugar, baking powder, salt, and spices. Add the butter and use your hands to crumble the dough into small pieces. Add in the egg and vanilla. Stir to combine. Press 3/4 of the dough into the prepped pan and set aside the remaining dough for the topping.Dollop a Tbsp of jam into each corner of the dough and spread across it. Add the soaked, sliced peaches over top in a single layer and then scatter the soaked blackberries. Crumble the remaining dough over top . Bake for 35 minutes or until the top and sides are golden. Remove from oven and cool completely before cutting into bars.

Ingredients1 cup powdered sugar
1/3 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/4 cup Coconut Rum Cream*A coconut rum cream of your choosing. But choose a CREAM. Coconut RumChata, Cape Fear Beach Blast, Briney Gold Shipwreck, etc will all be fine

For your filling, whip together the softened cream cheese and vanilla until smooth, and then add in the powdered sugar a little at a time until fully combined. Slowly add Coconut Rum Cream* to the mixture until you reach an ideal creamy consistency, but not too thin. You don't want it too runny or it will leak from the dough.Pour the filling into a piping bag or ziploc bag with the corner cut off, so you can fill the donuts.

Ingredients1 1/2 cups of flour
1/4 white sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon cinnamon
1 egg
1/2 cup milk
2 tablespoons melted butter
oil for deep frying (like canola)
cinnamon sugar

Whisk together flour, sugar, cinnamon, salt, and baking powder in a large bowl.
Then stir in melted butter, egg and milk. Do not overmix.Roll your raw dough into balls about 2 - 2.5 inches in diameter.

Ingredients2 3/4 cups all-purpose flour
Pinch of salt
1 1/2 sticks cold butter cut into cubes or grated
1 large egg
1 ounce ice cold water

Place flour, salt, and cold butter pieces into the bowl of your stand mixer and blend on low until mixture resembles coarse sand.Add in your egg and just enough water to bring the mixture together.Press into a disk and wrap with plastic wrap. Chill for one hour.

IngredientsAbout 7-9 baking apples*, peeled, cored, and diced
1 tablespoon lemon juice
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons cornstarch
3/4 cup + 2 tablespoon fresh apple cider
2 teaspoon vanilla extract
2 tablespoons (salted) butter

Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and salt to a pot. Stir together and let sit to macerate at room temperature for about 10 minutes. Add 3/4 cup of hard apple cider to the pot, and stir the apples one more time.Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add 1/3 cup more hard apple cider to the pot.Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.
Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes.Remove from heat and stir in the vanilla and butter.
Let apple mixture cool completely

OvenPreheat your oven to 400ºF and line a large sheet pan with parchment paper.Bake for 12-20 minutes. Yes this is a wide range difference, it really depends on how fast the crust bakes. Keep an eye on them. They should be golden brown and the filling will just be starting to bubble.

Air FryerIt's best to line air fryer basket with liners fit for it or fitted parchment paper. Spray the liner or air fryer basket with nonstick spray so the dough doesn't stick and get torn being lifted out.Set air fryer to 350°F, place hand pies in air fryer basket, and cook 11 to 18 minutes or until golden brown. Let rest 2-3 minutes without opening air fryer. Using spatula, carefully remove hand pies from air fryer basket. Repeat with remaining hand pies.

Ingredients3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 cup packed DARK brown sugar
6 tablespoons (2 shots) Sailor Jerry Spiced Rum
7 (1/2-inch) slices BRIOCHE bread, cubed or torn
3 eggs, beaten

Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, and rum and heat until warm. Simmer and stir until sugar dissolves.Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Divide the mixture in half by pouring the bread pudding into 2 buttered baking loaf pans and bake for 45-50 minutes.

Ingredients1 box Betty Crocker Ultra Moist Strawberry Cake mix
2 eggs
1/2 cup vegetable oilOptional: Shot of Strawberry Bailey's or a strawberry rum. Most of it does cook out of these cookies and you run the risk of making the batter too runny as well. Honestly, the booze is really in the glaze with this one.

In a large bowl, stir the cake mix, oil, and eggs until combined.
Using a scoop or spoon, scoop the dough onto the baking sheet. Bake 9 to 11 minutes, or until the cookies are set. You don’t want them to brown.
Let cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack.

Ingredients1 cup powdered sugar
Strawberry Bailey's
Optional: Pink food dye

In a bowl slowly pour Bailey's onto the powdered sugar, only a tiny amount at a time, and whisk until desired consistency. I liked mine a little thicker so the glaze actually stuck to the cookies nicely. It will be a pale pink. If you want the glaze a brighter pink, just add a few drops of food dye.

Ingredients1/2 cup Sugar
1/2 cup Water
1/2 cup Tequila
1/2 cup Lime juice

Place sugar and water in a small saucepan and heat on medium high heat to dissolve. Remove from heat and cool to room temperature. Add tequila and lime juice.

Ingredients3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch of Salt
2 sticks butter, softened
1 cup sour cream
2 eggs + 4 egg yolks, room temperature
2 teaspoons vanilla
Shot of tequila
Zest from 1 limes
1 cup pureed fresh strawberries, about 15-20 strawberries depending on size, stems removed and hulled

In the bowl of a stand mixer fitted with paddle attachment stir together flour, sugar, baking powder, and salt.Add the butter, sour cream, eggs, vanilla, strawberry puree, tequila, and lime zest to the dry ingredients and mix on medium speed until smooth, about 30 seconds. Scrape down sides to make sure all the flour is incorporated.Divide batter evenly among cupcake tins and bake for 9-14 minutes (18-20 for full size cuocakes) on middle rack of oven.Let cool completely. Take a toothpick and poke 3-5 holes into the top of the cupcakes. Take a basting brush and dip it in the Tequila Simple Syrup and brush the top of the cupcakes. The holes will allow the syrup to soak down into the cupcakes. Do this 3 times. The liquid WILL cause the cupcake base to become denser, but won't make it fall apart.

Ingredients1 1/2 sticks unsalted butter, softened
6 ounces cream cheese, softened
8 cups powdered sugar
1 ounces gold tequila
1/4 cup pureed fresh strawberry, about 10 strawberries, stems removed and hulled
zest of one lime

Beat the butter and cream cheese on medium speed until smooth and creamy, about 3 minutes. Add the powdered sugar and mix on low speed until incorporated. Scraped sides of bowl and add the tequila, strawberry puree and lime zest. Beat on medium speed until smooth and creamy, about 3-5 minutes.Pipe frosting onto the top of the cooled cupcakes.

Ingredients15.25 ounce package white cake mix (I used Pillsbury)
1 1/4 cup champagne
1/3 cup vegetable oil
4 egg whites
3/4 cup prepared vanilla cake frostingORIf you want to make FROM SCRATCH Champagne Cake Pops, use this recipe up until the base comes out of the oven and then continue with the cake pop directions from there.

• From Scratch Champagne Cake

Preheat oven to 350 degrees Fahrenheit.
Spray a 13x9-inch baking pan with nonstick cooking spray. Set aside.
In a large bowl, beat cake mix, champagne, vegetable oil, and egg whites at medium speed with a mixer until smooth.
Pour batter into prepared pan.
Bake for 18 to 22 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan for about 15 minutes, just until it is cool enough to handle.Using your hands, crumble the cake into a large bowl.
Add frosting and work it into the cake crumbs with your hands until it forms a ball.
Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Melt a small amount of white chocolate chips in 30-second intervals.
Dip cake pop sticks into melted chocolate and then push them into the cake pops. Freeze for 1 hour.

Ingredients20-22oz white chocolate for baking (chips, squares, melting wafers etc)
Pure organic coconut oil
(Optional) Red vanilla melting wafers
(Optional) Gold edible glitter and sprinkles for garnish

Melt remaining white chocolate chips. (And red melting wafers in a separate bowl, should they be included.) 30 seconds to start, stir, and then 10 seconds after, stirring in between. Between the 10 second intervals stir in a very small amount of coconut oil. Add coconut oil and heat in the 10 second intervals until the white chocolate reaches a smooth and easy drizzling consistency. If the white chocolate is too thick the shell of the cake pop will be lumpy, thick, and heavy.Roll each cake pop in melted chocolate, allowing excess to drip off.
Every 4-6 pops the chocolate will start to become too thick again. Microwave for 10 seconds and give a quick stir to keep it smooth.Add glitter and sprinkles before chocolate hardens. Chill in refrigerator to set. Best served being brought up to room temperature before being eaten. The chocolate shell will soften and not crack and crumble when eaten.