Easy Beef Brisket with Homemade Bourbon BBQ Sauce

Easy Beef Brisket with Homemade Bourbon BBQ Sauce


Whew, it's Friday! Has it been a week or what? Well, I have an amazing recipe to share with you today! The most delicious, easy beef brisket recipe plus my super easy homemade Brown Sugar Bourbon Barbecue Sauce. Trust me - you will never buy barbecue sauce from the store again after trying this!

I have to give a quick shout out to my husband. He and I tag teamed these recipes - he put together the brisket and I owned the barbecue sauce. We wanted these recipes to be really easy, and relatively hands-off. I was imagining having this in the oven before a football game, wrapping it up and taking it to a tailgate. Which, by the way, we totally plan to do this fall!


Since the brisket and the barbecue sauce both have the same flavors, they compliment each other so well when served together!

By the way, can you tell that I'm obsessed with Brown Sugar Bourbon? It is soooo good! I love a splash of it in my coffee on the weekends, and you might remember it from my Pina Colada Cake and Mint Julep Cupcakes. Grab a bottle and cook through all of these recipes with me - more to come! (hint hint, it might involve pumpkin spice!!!)



Easy Beef Brisket: 

5 lb Beef Brisket
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Ground Black Pepper
1 Tablespoon Sea Salt
1 Cup Worcestershire
2 Tablespoons Brown Sugar Bourbon 

Combine all of the above, paprika through Brown Sugar Bourbon, in a small bowl. Rub onto both sides of the brisket. Wrap the brisket and refrigerate overnight. Meanwhile, prepare the Brown Sugar Barbecue Sauce below!

Preheat the oven to 260 degrees F. Place the meat on a rack in a roasting pan, fat side up. Pour excess juices/liquids into pan. Cook for 1 to 1.5 hours per pound of meat. Flip the meat over once, about halfway through cook time. The meat is done cooking when it has reached 180 degrees F, as measured by a meat thermometer. Wrap the meat in foil, turn the oven off, and then place the foiled brisket back into the now off oven for at least an hour. 

Serve hot, with the Brown Sugar Bourbon Barbecue Sauce below!


Brown Sugar Bourbon BBQ Sauce: 

1/2 Onion, diced
4 cloves garlic, diced
1 1/2 cups ketchup
1/3 cup Molasses
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire 
1/2 teaspoon soy sauce
1 Tablespoon Dijion Mustard
1 teaspoons liquid smoke
1/8 teaspoon Chili Powder
3 Tablespoons Brown Sugar

In a medium saucepan over medium heat, simmer together the onion, garlic, and Brown Sugar Bourbon for about 10 minutes or until the onion because translucent. 

Add the remaining ingredients, ketchup through brown sugar to the saucepan. Stir well to combine, and then bring the mixture to a boil. Reduce the heat to medium-low, and simmer about 25 minutes, stirring occasionally.  

Allow the sauce to cool to room temperature, and then refrigerate overnight. The flavors will continue to come together as it sits, so it will taste even better the next day!

If you prefer a chunky barbecue sauce (like me!), serve as is. If you prefer a smooth sauce, run the sauce through fine mesh sieve. 

Serve with the above brisket recipe, chicken, fries - this sauce will taste amazing with pretty much anything!


 




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Kirsten Bell
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Easy Mint Julep Cupcakes

Easy Mint Julep Cupcakes


Today I have the perfect boozy cupcake recipe for you! Easy, Mint Julep Cupcakes. Full of delicious bourbon and bright, fresh mint, these are the best cupcakes for a party. And even though the Kentucky Derby is months away, you'd better believe I'll be serving these!


Mint juleps are one of my very favorite cocktails. They're so refreshing, and these cupcakes taste just like the cocktail! With Brown Sugar Bourbon 103 in the cupcakes, brushed on top AND in the frosting, you'd better believe that this is a boozy dessert that you can bet on!


For these deliciously boozy cupcakes, I used Brown Sugar Bourbon 103. This bourbon is the bolder, stronger version of Heritage Distilling Company's Brown Sugar Bourbon, and it was perfect for a dessert where I wanted the bourbon to be a big, prominent flavor. These cupcakes are based off of a mixed drink, after all!


Makes 12 cupcakes

Vanilla Bourbon Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter
3/4 cups granulated sugar
1 egg
2 tablespoons Brown Sugar Bourbon 103
1/4 cup buttermilk
1/4 cup yogurt

Cupcake Directions: 

Preheat the oven to 350, and line a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy. Add the sugar, and mix on high speed until the mixture is pale yellow and fluffy, 2-3 minutes. Add the egg, Brown Sugar Bourbon 103, buttermilk and yogurt. Mix until combined.

Add the dry ingredients in two batches to the wet ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl with a spatula, and do any final mixing by hand.

Distribute the batter between the lined cupcake tin. Bake for 14-17 minutes, or until a toothpick comes out with moist crumbs. Allow the cupcakes to come to room temperature before frosting.

Bourbon Mint Frosting Ingredients:

1/2 cup butter, softened
2 1/2 cups powdered sugar
2 teaspoons mint extract
2 teaspoons Brown Sugar Bourbon 103
Fresh mint leaves (optional for garnish)

Bourbon Mint Frosting Directions: 

When the cupcakes have cooled to room temperature, use a pastry brush and brush Brown Sugar Bourbon 103 onto the top of each cupcake for an extra boozy treat! Then top with the Bourbon Mint Frosting. These are boozy cupcakes, after all!

In a stand mixer fitted with the paddle attachment, whip the butter on high speed until light and fluffy. Add the powdered sugar 1/2 cup at a time, beginning on low speed and increasing to high as it's incorporated. Add the mint extract and BSB 103, and mix on high speed for 3-5 minutes. If the frosting is too thin, add some more powdered sugar. If it's too thick, you can add some heavy cream (or some extra bourbon, if you're like me!).

Frost the cupcakes, and garnish with fresh mint leaves.









Some More Boozy Recipes You May Like: 


Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinions are my own.
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Kirsten Bell
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Healthy Banana Bran Muffins with Blueberries

Healthy Banana Bran Muffins with Blueberries


Back to school is in full swing! Charlotte isn't in school yet, but a lot of her friends are, so I've been observing and trying to learn all of the tips and tricks because I know we will be there before I know it! I've partnered with some of my favorite bloggers for more back-to-school recipes - scroll to the bottom to check them out too!

As I child, I remember really looking forward to after school snacks! It was always soooo exciting when we came through the door, and smelled a freshly baked treat waiting for us. These healthy banana bran muffins are the perfect after-school snack. Easy for busy schedules, delicious for the kiddos, and healthy for all of us! I made these this past weekend for a quick and easy breakfast, and they were gone in a flash!



Ingredients: 

1/3 cup buttermilk
3/4 cup bran cereal
2 bananas, mashed
5 tablespoons butter, melted
1/3 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup blueberries

Directions: 

Preheat the oven to 375 degrees F, and line a muffin tin with liners. 

Combine the buttermilk, bran cereal and bananas in a large mixing bowl. Stir together, and allow to sit for 5 minutes. Add the butter, sugar, vanilla and eggs to the banana mixture and whisk until combined. Add the flour, baking powder, salt and cinnamon and stir until just combined. Gently stir in the blueberries.

Distribute the batter between the muffin tins, filling each to almost totally full. Bake 20-25 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before removing from the liners. Enjoy!









More Back To School Ideas: 



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Kirsten Bell
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Easy Lemon Risotto

Easy Lemon Risotto


It's no secret that I love risotto. Like loooooove risotto. It's such an easy and delicious comfort food recipe, and is the perfect side dish idea for pretty much any meal.

About six months ago I shared my Parmesan White Wine Risotto recipe, and you guys went crazy over it, and have been asking for more risotto recipes to try. So today I'm sharing my easy lemon risotto recipe!

This fresh and zesty risotto is the perfect spring or summer risotto recipe, but you bet I'll be making it year round! As a main dish, serve this lemon risotto topped with asparagus, peas, or zucchini! Or if you're serving it as a side, pair it with a roasted chicken or Lemon and Garlic Baked Salmon.




You'll notice that this recipe calls for a dry white wine. A few examples of dry whites are Sauvignon Blanc, Albarino and Chardonnay.

There's no need to splurge on a really expensive bottle of wine for this recipe, but I always recommend buying a bottle that you'll enjoy drinking, because you will definitely taste a hint of the wine flavor in the risotto. (Side note: the wine completely cooks out, so this a kid friendly recipe!)

I usually opt for a bottle in the $10-$15 range, like this Waterbrook Chardonnay, and pour two glasses. One for the risotto, one for me!


Ingredients:

1 shallot, minced
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups arborio rice
3/4 cups dry white wine (see note above)
4 cups chicken broth
1 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoons black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon cream cheese
1 lemon, zested
1 tablespoon fresh lemon juice
2 green onions, chopped

Directions: 

Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter and olive oil in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper, thyme, cream cheese, and lemon juice and lemon zest. Serve sprinkled with green onion!






Love Risotto? (Me too!!) Check Out My Other Risotto Recipe: 



And If You Love Lemon, How About These Lemon Recipes? 



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Kirsten Bell
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Pina Colada Cake

Pina Colada Cake


If you love Pina Coladas (and getting caught in the rain), then I have the perfect cake for you today! A delicious Pina Colada cake. Moist layers of coconut cake with homemade bourbon pineapple curd between, and topped with bourbon coconut buttercream frosting. I mean, seriously. This cake is like a tropical cruise in a cake, and I am here for it!

Ok so you may be thinking - aren't Pina Coladas usually made with rum? Yes, yes they are! But it turns out that Brown Sugar Bourbon Pina Coladas are just as delicious (possibly even more so!). I took one for the team and did a taste test, and might be making all my Pina Coladas with this Brown Sugar Bourbon from now on!

Used In This Post: 



If you've made any of my other cake recipes, you know that I'm not a fan of sickly sweet cakes. In the past I've tried coconut cakes that had way too much sugar for my taste, so I was on a mission to create a Pina Colada cake recipe with all the flavor, and less sugar. And the cherry on the top (see what I did there haha!) is the delicious Brown Sugar Bourbon (BSB) in both the pineapple curd and frosting. It's sooooo good, and I love that hint of flavor throughout the whole cake!

Now two quick notes on the recipe:

*You'll notice that the cake calls for coconut milk. By this I mean the canned kind that you'll most likely find in the Asian food section of your grocery store. (I used the brand Thai Kitchen.) When you open the can, you'll see thick coconut cream on top - that's what you want to use. One can should have enough for this recipe!

**The pineapple curd calls for pineapple juice - and this will need to be the canned version too. I found this in the juice section of my grocery store. For some reason only the canned version works - something to do with how juice is normally preserved, from what I understand. If you use "normal" pineapple juice, (as in from a plastic bottle) the curd won't thicken correctly.


Coconut Cake Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup coconut full-fat yogurt
1/3 cup coconut milk*
1 cup unsweetened coconut flakes

BSB Pineapple Curd Ingredients:

1/2 cup pineapple juice (from a can)**
1/3 cup granulated sugar
2 tablespoons cornstarch
4 egg yolks
1 tablespoon Brown Sugar Bourbon
Small pinch of salt
3 tablespoons butter

BSB Coconut Buttercream Ingredients:

2 cups butter, softened
6 cups powdered sugar
1 tablespoon Brown Sugar Bourbon
2 teaspoons coconut extract
Maraschino cherries with stems for garnish (optional)


Coconut Cake Directions: 

Preheat the oven to 350 degrees F. Grease three 6" cake pans, and line the bottom of each pan with parchment paper. In a medium mixing bowl, combine the dry ingredients, flour through salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs one by one, followed by the extracts, yogurt, and coconut milk. Mix until all the wet ingredients are incorporated, scraping down the sides of the bowl as necessary.

Add the dry ingredients, mixing on the lowest speed until just combined. Stir in the coconut flakes, making sure to scrape down the sides again as the coconut likes to stick.

Distribute the batter evenly between the prepared cake pans (I like to use this scale to be sure each layer is exactly the same). Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.

Pineapple Curd Directions: 

Combine all the ingredients except the butter in a medium saucepan over medium heat. Whisk constantly, until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat, and stir in the butter a tablespoon at a time. The pineapple curd will continue to thicken as it cools.

Note the assembly directions below for tips on how to add the pineapple curd between each cake layer.

Bourbon Coconut Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the powdered sugar one cup at a time. Add the Brown Sugar Bourbon and coconut extract. Beat on high speed for about 5 minutes.

Assembly Tips: 

  • I prefer to frost cold cakes - I find it easier and there are fewer crumbs. I wrap each cake layer in plastic wrap once they've come to room temp, and then let them sit in the fridge for at least a few hours so they're cold when I'm ready to frost 
  • To assemble with the pineapple curd between each layer of cake, frost an even layer of the buttercream on top of the first layer. Then pipe a border of frosting around the edge of the cake layer. Spoon the pineapple curd into the well that you just created. Repeat with the next layer, and then continue with your crumb coat. (And by the way, I'm posting a video to Instagram in a few days that will show exactly how to do this! Find me @thiscelebratedlife on Instagram to see it!
  • A crumb coat, if you haven't heard of it before, is a thin layer of frosting to just seal in the crumbs before you fully frost the cake. 
  • Once your cake is fully frosted, coat it in unsweetened coconut flakes (or sweetened if you prefer). 
  • Top with cherries for a true Pina Colada look! If you want to create the same glitter look that I did here, lightly dry each Maraschino cherry, and then dip them in this edible gold glitter. Easy as that!






Looking For More Cake Recipes?


Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinion are my own.


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Kirsten Bell
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