boozy baking

Fall Recipe Round Up

ONE// PMQ for Two’s Pumpkin Spice Pudding Shots. Pumpkin Spice pudding shots made with Jackson Morgan Southern Cream in southern bread pudding.

TWO// Southern Fatty’s Whiskey Caramel Popcorn. Boozy popcorn made with Jackson Morgan Southern Cream in bread pudding.

THREE// Everyday Party Magazine’s Brown Sugar and Cinnamon Donuts. Jackson Morgan in brown sugar and cinnamon spiked donuts.

FOUR// Foxes Love Lemon’s Brown Sugar and Cinnamon White Russians. Fall cocktail made with Jackson Morgan in brown sugar and cinnamon.

FIVE// Southern Fatty’s Whiskey Cream Eclairs. Decadent dessert made with Jackson Morgan in brown sugar and cinnamon

SIX// The Shared Sip’s Cozy Cocktails. Two tasty Jackson Morgan cocktail recipes.

SEVEN// Cedar and Rush’s Easy Fall Cocktails. Fall Jackson Morgan cocktails for by the fire.

EIGHT// Certified Celebrator’s Candy Corn Cocktail. Halloween cocktail made with Jackson Morgan in whipped orange cream.

Boozy Orange Cupcakes

Even if you are not cheering for the Volunteers, these boozy orange cupcakes will more than satisfy the sweet tooth at your tailgate! Boasting a winning record, these treats do not disappoint. The recipe comes together so simply, no scouting or reviewing film required! In fact, more than likely you already have all the necessary ingredients on hand. Check out this power play of a recipe.

Boozy Orange Cupcakes Recipe

Ingredients:

1 Store-bought box of vanilla cake mix
1 Container of Favorite Vanilla Icing or homemade icing

1/2 Cup Jackson Morgan Southern Cream in Orange

1/2 Cup Water

Orange sprinkles (optional)

Directions:

Gather all of your ingredients per the recipe on the box. Make the cake mix according to the instructions on the box, but substitute 1/2 cup of Jackson Morgan Southern Cream in whipped orange cream and 1/2 cup water for 1 cup of water. (Base amount of JM/water on amount of water your box recipe calls for.) You can add more Jackson Morgan instead of milk if you prefer it to be boozier. Pour mix into a lined cupcake pan and bake according to instructions on the cake mix box. Once cupcakes have cooled, top with vanilla icing and orange sprinkles. Serve immediately or keep in the fridge until football fans arrive.

Please sip responsibly. You can shop this post below. All images Melissa Haithcock for Jackson Morgan Southern Cream. Special thanks to Flying Ham Rentals, The Flower Walls, Party Hat Paper Company, and Nora Fleming for partnering with us on this party.

Orange Cake with Boozy Cream Cheese Icing

Another boozy recipe we served for our spring orange brunch party. I am generally not one to use boxed cake mix, but sometimes you run out of time and need something easy. The different flavors of cake layers create a fun stripe pattern when cutting into slices. The boozy icing is a fun addition to a brunch menu.

Orange Cake with Boozy Cream Cheese Icing

Ingredients:

1 Box of Vanilla Cake Mix

1 Box of Orange Cake Mix

4 Ounces Cream Cheese, Softened

2 Tablespoons Butter, Softened

1 Teaspoon Orange Zest

1 Tablespoon Orange Juice

3 Cups Powdered Sugar

2 Tablespoons Jackson Morgan Southern Cream in whipped orange

2 Oranges with Leaves, Garnish

Directions:

Make the boxed cake recipes according to the instructions on the box. Split each box into two cake pans, so you have four layers. After the cake layers have been baked and cooled on a cooling rack, wrap the layers in plastic wrap and place in the freezer for 30 minutes to make icing the cake easier.

While the cake layers are in the freezer, make the frosting. Use a mixer with a flat beater attachment to beat the softened cream cheese and butter together. Once well combined add the orange zest, orange juice, and Jackson Morgan Southern Cream in whipped orange. Continue to mix with the mixer until creamy. Add the powdered sugar one cup at a time until icing consistency starts to form. You may need to add more sugar if your icing is not thick enough.

Once your icing is finished, remove your cake layers from the freezer and begin icing the cake. Assemble the cake by alternating cake layer flavors for a striped cake once cut into slices. Evenly split the icing amongst cake layers and then ice the outside of the cake. I highly recommend using a cake spatula and smoothing tool when icing cakes. Garnish with two small oranges with leaves on top of the cake. Store leftovers in the refrigerator.

Cheers! 

Christy Wilson Photography.

Boozy Orange Chocolate Scones

Chocolate and orange are such delicious flavors when combined. For our spring brunch, I served boozy orange chocolate scones. You can also substitute cranberries for chocolate if you prefer a fruity scone. These decadent scones served with a glass of Jackson Morgan Southern Cream in whipped orange is a tasty happy hour treat.

Boozy Orange Chocolate Scones

Ingredients:

2 Cups All Purpose Flour

3 Tablespoons Granulated Sugar, additional 1 Tablespoon for Sprinkling

1 Tablespoon Baking Powder

1/4 Teaspoon Salt

5 Tablespoons Salted Butter, Frozen

3/4 Cup Chocolate Chunks

Zest of 1 Orange

3/4 Cup Heavy Cream, plus 2 Tablespoons for Brushing

1/4 Cup Jackson Morgan Southern Cream in whipped orange

1 Cup Powdered Sugar

2 Tablespoons Orange Juice

Directions:

Preheat the oven to 425 degrees. In a large bowl, mix together dry ingredients (Flour, Baking Powder, and Salt) excluding the extra sugar for sprinkling. Using a cheese grater, grate the frozen butter. Slowly mix in the grated frozen butter into the bowl with the dry ingredients If you prefer, you can use a pastry cutter with cold butter instead of frozen. Add in the chocolate chunks and orange zest.

Next, add the heavy cream (excluding the 2 tablespoons for brushing) and Jackson Morgan Southern Cream to the mixture. Stir slowly and be careful not to over mix. After combined, place dough on a floured pastry mat. Knead a few times with floured hands until a dough ball forms. Next, using hands form into an 8-inch circle. Cut pie shaped triangles out of the circle.

Place triangles on a baking sheet lined with parchment paper. Put pan with scones in the freezer for 30 minutes to allow the scones to rest before baking. After 30 minutes, remove from freezer, using a pastry brush, brush the scones with heavy cream and sprinkle with course sugar. Bake for 12 minutes or until golden.

While waiting for the scones to cool, make the glaze. Combine powdered sugar and orange juice until you have a thick glaze, if not thick enough you can add more sugar. Once scones are cooled, drizzle glaze on top of the scones and enjoy!

Cheers!

Recipe Slightly Adapted from Elisabeth and Butter. Christy Wilson Photography.

Spring Brunch

I love Sunday brunches, there is something wonderful about having loved ones around the table after a relaxing Sunday morning or church service. Jackson Morgan Southern Cream’s whipped orange cream is my favorite flavor to serve when the temperatures start to warm up for Spring.

Color Scheme

With Spring around the corner, I love the classic combination of blue and white with pops of orange. It is a refreshing color scheme after what feels like an extended winter. I had a sweet neighbor growing up that started my chinoiserie collection with a ginger jar she used as a vase for flowers. Since then, I have grown my blue and white collection. I love anytime I get to incorporate my treasured pieces into a tablescape.

Menu

For the menu, I served southern staples. We had fried chicken, mixed green salad, garlic green beans, cheese tray, potato salad, deviled eggs, and rolls. For dessert, orange chocolate cookies and a boozy creamsicle cake (recipe coming to The Sip soon). I incorporated oranges whenever I could to keep with the citrus party theme. I included orange marmalade on the cheese tray, orange slices on the salad, and Jackson Morgan whipped orange cream in the boozy cake. You could easily pick up these food items from the grocery store and serve in your own dishes for easy entertaining.

Table

Why wait for a fancy occasion to use your nice entertaining pieces? I love to pull out my nice linens and plates for everyday occasions. I used South of Libbie navy monogrammed linen napkins and fancy blue patterned plates. A simple striped runner was used down the center of the table, I had a mix of serving dishes from Juliska, Nora Fleming, and William-Sonoma. The orange tree was such an easy centerpiece (the DIY coming soon to The Sip). For the place settings, I pinned watercolor place cards from Ruthie and Oliver Letterpress to mini oranges. I like to keep place cards with my family member’s names on hand for last minute entertaining. It is a nice touch that rarely goes unnoticed.

Special thanks to South of Libbie, Nora Fleming, Society Social, Juliska, and Ruthie and Oliver Letterpress for partnering with us on this party.

You can shop this post below. All images Christy Wilson Photography.

Boozy Salted Caramel French Toast

One of our most popular requests is boozy baking with our salted caramel cream. This salted caramel French toast is perfect for Christmas morning. This French toast tastes wonderful paired with coffee spiked with our salted caramel southern cream.

Salted Caramel French Toast

Ingredients:

Loaf of Brioche Bread 

3 Eggs 

1 Tablespoon Sugar 

3/4 Cup Heavy Cream

1/4 Jackson Morgan Salted Caramel 

1 Teaspoon Vanilla Extract 

Pinch of Salt 

4 Tablespoons Unsalted Butter 

Caramel Sauce (for garnish) 

Maple Syrup (for garnish) 

Powdered Sugar (for garnish)


Directions:

1. Preheat the oven to 350 degrees. In a shallow dish. whisk eggs, sugar, heavy cream, Jackson Morgan salted caramel, vanilla extract, and salt, set aside. Cut brioche bread into half inch slices. 

2. In a skillet, heat 2 tablespoons of butter on medium high heat until bubbly. Dip bread in the egg mixture, then add to the skillet until golden on each side. Continue until all pieces of bread have been cooked, you may need to add the remaining butter to keep the bread from sticking to the pan. 

3. Add bread to a oven safe pan. Bake for 5 minutes. 

4. To serve, drizzle with caramel sauce, maple syrup, and top with a sprinkle of powdered sugar.

Cheers!