Creative Cooks

Bourbon Balls
Total: 45 min (includes chilling time) Active: 30 min Yield: 25 bourbon balls

Ingredients

Bourbon Balls:
3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt

Coating:
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

Directions

Bourbon Balls
For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners’ sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they’re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

Easy Bourbon Apple Cider Cocktail
Yield: 1 cocktail Prep Time: 2 minutes Total Time: 2 minutes

Ingredients

3 ounces apple cider
2 ounces bourbon
1/2 teaspoon lemon juice
2 ounces ginger beer or ginger ale
apple slice, thyme sprig and cinnamon stick for garnish

Instructions

Fill a cocktail shaker with ice. Add cider, bourbon and lemon juice. Shake for 30 seconds and strain into ice-filled rocks glass.
Top off with ginger ale or ginger beer.
Garnish with apple slice, cinnamon stick and thyme sprig.

Gluten Free Banana Muffins (dairy free!)
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Serves 10

Ingredients

Wet Ingredients
1 heaping cup mashed, ripe banana (from about 3 medium bananas)
2 eggs
¼ cup pure maple syrup
2 teaspoons vanilla extract

Dry Ingredients
1 cup packed fine blanched almond flour
1 cup gluten free oat flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup mini chocolate chips
2-3 tablespoons mini or regular dairy free chocolate chips, for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
In a large bowl, mix together mashed banana, eggs, maple syrup and vanilla extract until smooth.
In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined.
Add dry ingredient to wet ingredients. Fold in ⅓ cup chocolate chips.
Divide batter evenly between liners. Sprinkle the tops of the batter with extra chocolate chips. Bake for 20-25 minutes or until tester comes out mostly clean with a few crumbs attached. Transfer muffins to a wire rack to allow them to cool. Enjoy! Makes 10 muffins.

Recipe Notes

To make as a bread: Pour batter into an 8x4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until toothpick comes out clean.

To make vegan: use two flax eggs instead of regular eggs. We haven't tested but we think it should turn out!

SEVILLE ORANGE MARMALADE
Yield: 5 X 450G JARS prep time: 1 DAY 2 HOURS cook time: 10 MINUTES total time: 1 DAY 2 HOURS 10 MINUTES

INGREDIENTS
675g (1lb 8oz) Seville oranges
1 lemon
1.4kg (3lb) granulated, cane sugar
1.75 litres (3 pints) water

INSTRUCTIONS
1. Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
2. Juice the lemon and add the juice to the pan. Put the orange membranes and the lemon shells into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
3. Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1.
4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
5. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ (220℉) it will drip then hang on the side of the spoon.
6. Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
7. Pour the marmalade into clean, warm sterilized jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.

Slow Cooker Korean BBQ Tacos
Serves: 6-8 servings

Ingredients

3 lbs. boneless pork loin
8 oz hoisin sauce
¼ cup soy sauce
⅔ Cup honey
¼ tsp. ginger
2 Tbs. lemon OR lime juice
Slaw mix or shredded cabbage to top tacos
Corn tortillas

Instructions

Place pork in slow cooker.
Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together.
Pour over pork.
Cook on high 5-6 hours or low 7-8 hours.
Shred meat with a fork.
Serve in taco shells topped with slaw. Or serve over rice.

Slow Cooker Korean BBQ over rice

You can also have the Korean BBQ meat served over rice. You can top it with the slaw and a little diced red pepper, like haystacks. You can also add other raw vegetables, like broccoli, carrots, onion etc.

Chimichurri Beef and Rice
Servings: 4 Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

1 Tbsp olive oil
1 cup chopped red or yellow onion
1 lb lean ground beef (85 - 90%)
1 cup chopped red bell pepper (1 medium)
Salt and freshly ground black pepper
1 1/2 Tbsp minced garlic (4 cloves)
2 cups low-sodium chicken broth
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
1 1/2 cups uncooked instant white rice
1/2 cup chopped fresh parsley
1/2 cups chopped fresh cilantro
1 Tbsp lime juice, plus wedges for serving

Instructions

Heat a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes.

Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.

Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.

Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.

Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

Blackberry Gochujang Glazed Tofu
Servings: 2

Ingredients

For the tofu:
7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes then cubed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 - 1.5 tablespoons cornstarch
2 teaspoons oil

For the sauce:
3 tablespoons blackberry puree or 1/3 cup blackberry juice
1 tablespoon gochujang
2 cloves of garlic minced
1.5 tablespoon maple syrup, less or more to preference
2 teaspoons balsamic vinegar or use soy sauce/tamari

To garnish:
Green onions, sesame seeds

Instructions

Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.
Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.
Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat. If the sauce isn’t thickening enough, add 1/2 teaspoon cornstarch mixed in 1 tbsp water and bring to a boil.
Serve this tofu over rice or some greens topped with chopped green onions and sesame seeds. Or add to lettuce wraps!
Store refrigerated for upto 3 days.

Notes
This recipe is Nutfree. It is gluten-free with gluten-free Gochujang
To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use.