Jack Daniels 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

Steps:

• Line a 5x7-inch dish with foil, leaving an overhang for easy removal.
• Place chocolate chips in a glass bowl and microwave for 1 minute. Stir and keep microwaving at 15-second intervals, stirring each time until chocolate is melted. Add sweetened condensed milk, whiskey, vanilla, and salt. Stir until all ingredients are incorporated. Stir in pecans.
• Pour fudge into the lined dish and let set, 2 to 3 hours. Lift out of the dish using the foil overhang and cut into 24 squares.

JACK DANIEL'S BUNDT CAKE

Steps:

• Cake:.
• In a large bowl, combine the cake mix and instant pudding, then add oil, water, 1/2 cup Jack Daniel's and the eggs.
• (I usually spill a little extra Jack in, not on purpose though) Mix until smooth, about 4 minutes.
• Pour into a well greased bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles.
• Pour 1/2 of the toffee chips evenly over what would be the bottom of the cake.
• Bake@350 degrees for 50-60 minutes.
• (you may want to enjoy a little Jack n'Coke while you wait for the cake to finish baking).
• Cool 15 minutes, then turn out onto a cooling rack and cool cake completely.
• Frosting:.
• Add powered sugar, melted butter, and 1 tablespoon Jack Daniel's and mix until lumps are gone.
• You will have to add more Jack here, as it will be too thick to drizzle over the edges.
• The frosting should just about run to the bottom before setting up (thickening).
• (add a tablespoon or two, a little at a time to make it work) Pour remaining toffee bits over the wet frosting and push the bits inches.
• Have another sip of Jack for a job well done!

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.