[for 48 Fudgy Bourbon Balls]

280g chocolate graham crackers or chocolate wafers

125g pecans

120 mL good bourbon

120g confectioners' sugar, plus more for rolling

3 T unsweetened cocoa powder

1 T honey

*In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground.

*In a separate bowl, stir together the bourbon, 1 cup of confectioners' sugar, cocoa powder and honey.

*Add the mixture to food processor and pulse until just combined.

*Let the dough rest overnight, uncovered and at room temperature.

*Roll the dough into balls about 1" in diameter, then toss the balls in confectioners' sugar.

(Store them in an airtight container if you want them moist.)

*Sprinkle with more confectioners' sugar just before serving.

[for 24 Pecan Pie Truffles]

2 1/2 cups pecans, toasted and finely chopped

1 cup graham cracker crumbs

1 cup dark brown sugar, packed

1/2 t salt

2 T maple syrup

1/4 cup bourbon

1 t vanilla

7oz. dark chocolate

*In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined.

*Add maple syrup, bourbon and vanilla, stirring thoroughly.

(Use your hands to make sure the mixture becomes fully incorporated.)

*Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.

*In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. (we recommend tempering.)

*Line a baking sheet with parchment paper.

*Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet.

*Let sit for 15 minutes or until firm.

Note: These recipes came from "The New York Times".

Labels: Christmas candy recipe

(for the cake)

1 cup/225 g unsalted butter (2 sticks), at room temperature, plus more for greasing

2 ¼ cups/450 g granulated sugar

6 egg whites, at room temperature

1 t vanilla extract

2 ¾ cups/355 g cake flour, sifted

2 ½ t baking powder

1 ¼ t kosher salt

1 cup/240 ml whole milk

(for the filling)

1 cup/225 g unsalted butter (2 sticks)

1 ⅓ cups/270 g granulated sugar

14 egg yolks

1 ½ t kosher salt

2 cups/135 g finely shredded unsweetened coconut

1 ¼ cups/200 g currants

1 cup/100 g pecans, chopped

½ cup/120 ml bourbon

(for the syrup)

½ cup/100 g granulated sugar

2 T bourbon

[how to make]

(for the cake)

1.Heat the oven to 325 degrees. Lightly grease the bottom and sides of an 13-by-18-inch baking sheet and line the bottom with a sheet of parchment. Cut 2 strips of acetate, each about 3 inches wide and 26 inches long. Set aside. (These will be used to help assemble the cake in Step 10.)

2.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. In a small bowl, combine the egg whites and vanilla extract. Reduce speed to medium, then pour the egg mixture into the creamed butter in three additions, beating to incorporate after each and scraping the bowl as needed.

3.In a medium bowl, whisk together the cake flour, baking powder and kosher salt. Add the flour mixture all at once into the creamed butter and stir on low speed until just combined. Add the milk; use a rubber spatula or wooden spoon to fold in the milk.

4.Pour batter into the prepared pan and bake until cake is a pale golden brown and the surface is springy to the touch, 35 to 40 minutes. Allow the cake to cool completely before using. 

(for the filling)

5. In a large saucepan, melt the butter over low heat. Turn off the heat and stir in the sugar, yolks and salt. Whisk together to fully incorporate. Turn the heat back on low and, stirring continuously, cook to 155 degrees or until the mixture thickens and turns a slightly more pale yellow, 6 to 8 minutes.

6.Remove the pan from the heat. Add the coconut, currants, pecans and bourbon, and fold them in using a rubber spatula. Let the filling cool completely. 

7.Make the bourbon soak: In a small saucepan, combine the sugar with 1/2 cup/120 ml water and bring to a boil over medium heat. Stir until sugar dissolves, remove from heat and add the bourbon; set aside to cool.

(Assembling the cake)

8.Run an offset spatula along the sides of the cake to loosen the edges. Place a piece of parchment over the top and unmold the cake by flipping it upside-down onto a baking rack or large cutting board. Peel off and discard the parchment layer on top.

9.Orienting the cake vertically and starting with an 8-inch metal cake ring on the top left corner, punch out a full circle for the top layer. Move the ring to the bottom left corner and punch out the second layer. Move the cake ring to the top right corner of the cake, punch out a half circle and repeat the half circle on the bottom right corner. These half circles will form your bottom layer. (If you don’t have a cake ring, use a closed 8" springform pan without the bottom as a guide, and cut out the cake layers with a paring knife.) Reserve the leftover cake to fill in any gaps.

10.Wipe the cake ring clean. Place a 9" cardboard cake circle on a cake stand or plate and place the metal cake ring or a closed springform pan without the bottom on top. Line the inside of the cake ring with one of the acetate strips. Spread a tablespoon of filling around the middle of the cake board. Move the cake half-circles to the inside of the cake ring, pushing them to the outer edges of the ring, and fill any gaps with cake scraps. Press down on any scraps to create a snug, flat layer.

11.Brush the bottom layer with the bourbon soak. Using a large spoon or an ice cream scoop, add three to four dollops of the filling, about 1 cup total. Spread evenly with the back of an offset spatula. If the entire layer is not covered and spread to the edges, add more filling.

12.Gently move the second cake layer and slide it into the ring. Press down gently on the cake layer to make sure it sits firmly on top of the filling. Brush the cake with simple syrup and cover with filling, repeating the process above.

13.Guide a second acetate strip between the cake ring and the top 1/4" of the first strip, allowing slight overlap. Together, the rings should be about 5 to 6 inches tall. This will support the top layers of the cake when finished. 

14.Add the third cake layer and press down into the filling to set. Brush your third layer with simple syrup and top with remaining filling. Cover with a sheet of plastic wrap and allow to sit at room temperature until ready to serve. 

15.To serve, slide the cake ring upward and remove it. Peel off the acetate layers and discard. (To remove the cake ring without acetate strips, remove the plastic film and run a warm knife or spatula between the ring and the cake. Slide the metal ring upward to remove.) Using a clean knife, cut the cake into desired number of slices and serve. 

-serves 8 to 10-

Note: I found this recipe in "The New York Times".

Labels: cake recipe, Lane Cake recipe, layer cake recipe