Jack Daniels Cocoa Frosting Recipes

JACK DANIEL'S FROSTING

Steps:

• In the top of a double boiler over hot water, melt the chocolate with the butter.
• Combine remaining ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth.
• Mixture will be runny, but stiffens as it cools.
• Use to frost cooled brownies.

JACK DANIEL'S FUDGE RECIPE - (3.9/5)

Steps:

• Whisk whiskey with confectioner's sugar, and set aside. Foil and butter a 9 x 13 (or larger) baking pan. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom over high heat. Stir steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated. Pour into a greased pan, and chill. Let mellow for a day before cutting.

JACK DANIELS CHOCOLATE (BIRTHDAY) CAKE

Steps:

• Preheat oven to 325.
• In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
• Remove from the heat and beat in the sugar.
• Cool slightly and whisk in the eggs, blending thoroughly.
• In a bowl, stir together the flour and baking powder.
• Beat into the chocolate mixture until incorporated.
• Stir in the pecans.
• Turn the batter into a greased and floured 9 inch tube or bundt pan.
• Smooth top with a spatula.
• Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
• Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
• Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
• Serve with gobs of fresh whipped cream or vanilla ice cream.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.