We’ve stepped up our Baked Sunday Mornings schedule for the next few months, in anticipation of the release of the newest book in the Baked Series, Baked Occasions.
All of the Baked cookbooks are really good, but I think Occasions will be their best yet. I’ve had the opportunity to test out some of the recipes, plus I spent a week in New York on the shoot with Matt and Nato, so I go to try just about everything in the book. It’s going to be spectacular.
With the weekly schedule, I was happy to have something relatively simple to make – vanilla ice cream with a bit of chocolate syrup, doctored up with a bit of Bourbon and Bourbon-soaked vanilla bean.
With only two of us in the house, I cut the recipe back to a shareable one milkshake, just the perfect amount for an after-dinner treat. I used my Bourbon of choice – Black Maple Hill, a small-batch Bourbon that’s incredibly aromatic. I could have done without the chocolate syrup on top. Mine seized up and was generally problematic.
I’m glad I only made one shake. It would have been dangerous to have any more around, because I could have easily sucked down at least one more.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.