Chocolate Bourbon Bundt Cake
Y’all know I’m a bourbon girl. Have been since college and we’re not going to talk about how LONG ago that way. I was NEVER (meaning still to this day) able to drink beer. I just can’t. So while I had my nose in the books in college I met Jack and Jim and so my love affair with the amber liquid began. Our story is a long and loving one and they’ve since introduced me to more of their friends: Mark, Colonel Taylor, and a plethora of others. I’m a social butterfly what can I say.
Don’t let the word CURD hold you back from this. I know, it’s a horrible word. I mean really, what were those in charge of naming all the things thinking when they said yes let’s call this CURD, insert the rolling eyes emoji here. It just sounds BAD and we know what it rhymes with. I know, but push that to the back of your mind and focus on LEMON instead and ICE CREAM. Better right?
This post is sponsored by REAL® Seal.
This recipe is sure to float your bourbon boat. Wink. Wink. Did you know that July is not only my birth month but it’s also National Ice Cream Month. Wha? It’s a month long party and I’m completely okay with that. Especially since I make a boat load of ice cream. If you type in ICE CREAM into the search bar right up there you’re bound to find at least one ice cream recipe that you’ll want to make. If you’re into ice cream (and I hope you are) you’re likely to find enough to keep you busy for a while.
Just in time for the dog days of summer, you can have your cake and
eat lick it too. Yep. Your tongue and taste buds will be super confused as to why something so cold and creamy tastes like cake but your tummy will be giddy with excitement. At least that was my experience. Giddy is a good thing in my book. Unless it’s a gaggle of teenage girls, then it might be little much to handle at one time.
Y’all know how many sweet teeth I have. I’m positive that a few of them came about because of my over the top love of ice cream. I love it year round. Matter of fact, I always have the bowl to my ice cream maker in the freezer ready to go when I am. Which is often. I’ve whipped up I don’t know how many batches of this bourbon riffic beauty right here. It might be one of my favorites. I realize I say that about a lot of ice creams (can’t help myself I love the cream of ice) but this one is pretty special.
This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
I’m all kinds of cheesy. Literally. I’m one of the biggest nerds you’ll ever meet. Food Nerd. Photography Nerd. Bike Nerd. For the sake of argument we’ll just say I’m a nerd and leave it at that. What else I’m big on are meals that come together quickly. This Cheesy Baked Beauty is just that. It’s one that is a great base to add onto as you need to clean out the fridge. Say you’ve got vegetables that need to be used quickly. Add them in and you’ve got yourself a primavera pasta bake. Want a little protein? No problem, add a handful or two of shredded chicken and voila.