We left off with making Honey Jack Daniel Chicken and Beer Mac and Cheese, Right?
Taking it up a notch, I decided that wasn’t enough. That if you can cook with liqour, you should be able to bake with it too.
A while back I was messing around on Facebook, and a friend of mine shared a picture with me. It was recipe of Crown Royal Cookies.
Yes, Crown Royal…..as in whisky. Whisky cookies. What the ever loving hell? People are crazy……..or are they?
My creative juices got the going on that picture. It circled around crown royal maple. Love it, but love the apple flavor more! How do I make this happen…….Bam! Hit me like a ton of bricks.
This isn’t your aunt’s rum cake. Oh no. Here’s something awesome!
Caramel Crown Apple Cookies
1 cup butter, softened
3 cups white sugar
1 cup applesauce
2 tbsp vanilla extract
1 crown royal apple
1 tsp baking soda
1 tsp salt
4 1/2 cups flour
2 cups caramel chips
Now, this can be altered to make less, but that’s up to you.
Heat your oven to 350 degrees. In a mixing bowl, mix all wet ingredients until smooth. Fold in dry ingredients. On a baking sheet, ungreased, spoon mix onto sheet, and bake for 15-20 minutes or until golden brown.
They are so soft and tasty! Here’s the thing, they are safe for the kids to eat, because the liqour is cooked, so it just has the apple whiskey flavor. My kids loved the cookies. Of course I had one because I had to, right?
With those three recipes, I hope you guys enjoy them as much as we do!
4 Comments Add yours
Hi how much crown royal?!
I did a cup. Not too much but since its baking it cooks the liquor
Just tried this. Here’s what I did differently:
1 8oz block of Kerrygold Butter (gold wrapping)
1 cup Motts Applesauce
2 tbsp Rodelle Organic Vanilla Extract
4 Eggland’s Best Medium Eggs
1 cup Crown Royal Apple (about 1/2 of a 375ml bottle)
3 cups of white sugar
1 tsp Arm & Hammer baking soda
1 tsp iodized salt
4 1/2 cups Bob’s Red Mill Gluten-free 1-to-1 Baking Flour (almost an entire bag)
1 12oz bag Kroger Salted Caramel Baking Chips
Pre-heat oven to 350.
Mix all “wet” ingredients (medium-low on mixer using whisk) until smooth.
Fold in dry ingredients (pour in while mixer is going) until smooth.
On ungreased baking sheet (use parchment paper), spoon on mix to the sheet.
Bake for 15-20 min (usually 20 min) or until golden brown.
They came out really flat. Is that normal?
Yup. Should be flat and sticky.