A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Food

Gluten Free Banana Bread

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This Gluten Free Banana Bread is dense, moist, and studded and topped with crunchy pecans. Know what’s even better? I subbed real maple syrup for brown sugar to make this banana bread refined sugar-free, too!

Gluten-Free Banana Bread | A Nerd Cooks

Part of me likes the idea of baking with less refined sugar. I’m thinking about giving dates a try as a sweetener. For, you know, nutritional reasons and whatnot.

Then again, part of me just really likes maple syrup. The real stuff. No Mrs. Butterworth’s here. I used this bourbon barrel aged variety (found at Costco), but use whatever kind that you like!

I’d be remiss if I didn’t also mention that this banana bread is made with brown butter. Who doesn’t like brown butter? It is 10/10.

Gluten-Free Banana Bread | A Nerd Cooks

I’ve been slowly tiptoeing into the gluten free baking world, and definitely want to increase my GF repertoire. So far I’ve shown you Gluten Free Muesli Muffins and Coconut Macaroons. And now this gluten free banana bread!

5 from 5 votes
Gluten-Free Banana Bread | A Nerd Cooks
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Gluten Free Banana Bread
Prep Time
10 mins
Cook Time
50 mins
Butter cooling time
15 mins
Total Time
1 hr 15 mins
 
Course: Bread, Breakfast, Brunch
Cuisine: American
Servings: 12 slices
Author: Lauren Pacek
Ingredients
For the brown butter
  • 8 tbs unsalted butter
For the banana bread
  • 2 cups gluten-free all-purpose flour, see notes
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup real maple syrup
  • 2 eggs
  • 2 large bananas, mashed
  • 1 tsp vanilla extract
  • 3/4 cup pecans, chopped
For the topping
  • 1/4 cup pecans, chopped
  • 2 tbs real maple syrup
Instructions

  1. Preheat the oven to 325 degrees F.

  2. Line a 9x5-inch loaf pan with a strip of parchment paper sling. Allowing an inch or so of parchment paper to hang over the long edges. Spray the pan and parchment paper with cooking spray and set aside.

To make the brown butter

  1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned. 

  2. Pour the brown butter into a bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well. 

  3. Let the brown butter cool slightly for 10-15 minutes.

To make the banana bread

  1. In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside.

  2. In a medium-sized bowl, whisk the maple syrup, eggs, mashed bananas, and vanilla extract.

  3. Once the brown butter has cooled slightly, whisk that into the wet ingredients, too.

  4. Add the wet ingredients to the dry. Fold the wet and the dry ingredients together, but don't over mix. Add the chopped pecans and stir until distributed throughout the batter.

  5. Pour the batter into the prepared pan, smoothing the top with a spatula.

To make the topping

  1. Sprinkle the remaining chopped pecans evenly over the top of the batter.

  2. Pour 2 tbs over the pecans.

  3. Bake the banana bread for 50-55 minutes, or until a toothpick, when inserted into the center, comes out clean.

Recipe Notes

Notes:

Looking for more banana bread recipes? (Of course you are) How about Hummingbird Banana Bread or Healthy Chocolate Banana Bread? How about some banana bread with chocolate chips and oatmeal? AND. Let’s not forget Chocolate Chip Banana Bread Cookies!

Gluten-Free Banana Bread | A Nerd Cooks

 

 

Gluten-Free Banana Bread | A Nerd Cooks Gluten-Free Banana Bread | A Nerd Cooks Gluten-Free Banana Bread | A Nerd Cooks

Gingerbread Banana Muffins

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These Gingerbread Banana Muffins are spicy like gingerbread, but super moist thanks to the addition of bananas. These delicious muffins will convince you to not limit your consumption of gingerbread goodies to Christmastime!

Banana Gingerbread Muffins | A Nerd Cooks

Even though the Christmas season has come and gone, I don’t think that that’s any reason to not enjoy the warm spicy flavors of gingerbread. It’s still the middle of winter, after all.

Banana Gingerbread Muffins | A Nerd Cooks

These muffins are moist (bananas), spicy like any good gingerbread should be, and have slightly sticky tops (thanks, molasses!). The crumb topping is sweet and keeps things interesting, texturally.

Banana Gingerbread Muffins | A Nerd Cooks

In creating the recipe for these muffins, I tinkered with the number of bananas, as well as various amounts of molasses and spices. I was looking for a muffin that had all of the moistness of a banana muffin without tasting too banana-y. If that makes sense. I also wanted the gingerbread flavor to be pretty prominent without being overbearing.

After three tries, I think I’ve ended up with a winner of a recipe. I hope that you agree.

Banana Gingerbread Muffins | A Nerd Cooks
Print
Banana Gingerbread Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Breakfast, Brunch
Cuisine: American
Servings: 18 muffins
Author: Lauren Pacek
Ingredients
For the muffins
  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extact
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup molasses
For the crumb topping
  • 8 tbs unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 tsp kosher salt
Instructions
To make the muffins

  1. Preheat the oven to 350 degrees F. Spray two muffin tins with cooking spray; set aside.

  2. In a medium-sized bowl, whisk the flour, salt, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, and baking soda together. Set aside.

  3. In another medium-sized bowl, combine the bananas, butter, eggs, vanilla extract, granulated sugar, brown sugar, and molasses. 

  4. Add the dry ingredients to the wet and mix until just combined.

  5. Scoop the batter into the prepared muffin tins, filling them approximately 3/4 of the way full.

To make the crumb topping

  1. Toss all ingredients together with a fork until crumbly.

  2. Top the muffin batter with the crumb topping, dividing it evenly between each of the muffins.

  3. Bake the muffins for 20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.

Need more gingerbread goodness in your life? Check out my Gingerbread Crinkle Cookies!

Or maybe you need more muffins? Of course you do. Try these Apple Oat Streusel Muffins and Gluten Free Muesli Muffins. You could also check out these Pumpkin Chocolate Chip Muffins and Double Chocolate Banana Walnut Muffins!

Banana Gingerbread Muffins | A Nerd Cooks

 

Banana Gingerbread Muffins | A Nerd Cooks Banana Gingerbread Muffins | A Nerd Cooks

Spiced Cherry Spritz

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This Spiced Cherry Spritz is a surprisingly complex little cocktail given that it’s made with only 3 ingredients. Okay, four, if you include the maraschino cherry.

The Cheerwine and Lambrusco make it a little sweet, while the Fernet Branca lends some bitterness and keeps it interesting.

Spiced Cherry Spritz | A Nerd Cooks

You’ve probably noticed that I’ve been sharing a lot of cocktails lately. I’m not sorry about it.

It’s just a pretty good indication of where my head (and heart) has been lately. Between the stress of the holidays and associated travel, a grant deadline, and other life stress, booze just seemed like the right choice.

Spiced Cherry Spritz | A Nerd Cooks

Let’s break these ingredients down a bit:

Fernet Branca is a variety of amaro (means “bitter” in Italian), which are Italian herbal liqueurs. If you can’t get your hands on Fernet Branca, you can substitute a variety of other amari.

Lambrusco is an Italian red wine. You may be familiar with the cheap, sweet, sorta fizzy Lambrusco. That is one option, but rest assured that there are plenty of other options, as well.

As for the cherry soda, I went with Cheerwine. We’ve talked about Cheerwine before (check out these ice cream floats!). It’s a really sweet black cherry-flavored soda made by a company that’s headquartered in North Carolina.

Now, onto the recipe: The recipe for this cocktail is modified slightly from Bon Appétit.

Spiced Cherry Spritz | A Nerd Cooks
Print
Spiced Cherry Spritz
Prep Time
2 mins
 
Course: Beverage, Cocktail
Cuisine: American
Servings: 1 cocktail
Ingredients
  • 1.5 oz Fernet Branca, or other amaro
  • 3 oz Lambrusco
  • Cheerwine or other cherry soda, for serving
  • 1 maraschino cherry, for garnish
Instructions

  1. Pour Fernet Branca and Lambrusco into a rocks glass over ice.

  2. Top with Cheerwine. Stir to combine.

  3. Garnish with a maraschino cherry.

In case you’ve missed them, check out the cocktails I’ve shared recently:Cranberry Gin and Tonic, Cranberry Rosemary French 75, and Holiday Gin Moscow Mule.

Spiced Cherry Spritz | A Nerd Cooks

 

Spiced Cherry Spritz | A Nerd Cooks Spiced Cherry Spritz | A Nerd Cooks

Slow Cooker Stuffed Pepper Soup

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This Slow Cooker Stuffed Pepper soup has all of the flavors of (you guessed it) a stuffed pepper. Because it cooks in the slow cooker, this soup is super easy to make. It also manages to be hearty and filling without weighing you down too much.

Slow Cooker Stuffed Pepper Soup | A Nerd Cooks

I recently went back to PA to go deer hunting with my dad. My mom was kind enough to have a slow cooker full of a version of this soup waiting for us when we got back to the house. It was exactly what we needed after sitting outside in the cold for most of the day.

After returning home, I couldn’t wait to put my spin on this Slow Cooker Stuffed Pepper Soup. I opted to make it with half Italian sausage-half ground beef and to add Italian seasoning to amp up the flavor a bit.

I’m a pretty firm believer that soup is a perfect food and should be eaten year round. However, we’re coming off of a snowstorm here in Durham, so the timing for making this really couldn’t have been better.

Slow Cooker Stuffed Pepper Soup | A Nerd Cooks

Need other warming soupy recipes? Check out my Italian Wedding Soup and Chicken Tikka Masala Soup. Maybe chili is more your thing? Try Pressure Cooker Green Chicken Chili, Turkey White Bean Pumpkin Chili, and Slow Cooker Turkey Chili.

I also want to be sure to mention that the bowl in this photo was made by Matt Hallyburton of Hallyburton Pottery. Do yourself a favor and go check out (and buy!) his beautiful work.

5 from 1 vote
Slow Cooker Stuffed Pepper Soup | A Nerd Cooks
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Slow Cooker Stuffed Pepper Soup
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Author: Lauren Pacek
Ingredients
  • 1 tbs olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 4 bell peppers, chopped (see notes)
  • 28 oz diced tomatoes, not drained
  • 15 oz tomato sauce
  • 32 oz beef broth
  • 2 tbs brown sugar
  • 1 tbs Italian seasoning
  • kosher salt and pepper, to taste
  • 2 cups white rice, cooked
  • parmesan cheese, shredded
Instructions

  1. In a heavy-bottomed skillet, heat the olive oil over medium. Sauté the onions and garlic until the onions are translucent. 

  2. Add the ground beef and sausage to the skillet. Cook until browned, crumbling as it cooks. Add the onions, garlic, ground beef, and sausage to a 6 quart slow cooker.

  3. Add the bell peppers, diced tomatoes, tomato sauce, beef broth, brown sugar, Italian seasoning, kosher salt, and pepper to the slow cooker. Stir to combine.

  4. Cover and cook on low for 6-8 hours.

  5. 30 minutes prior to when you'd like to eat, add the white rice to the slow cooker.

  6. Ladle the soup into bowls and top with shredded parmesan cheese.

Recipe Notes

Notes: I like to cut the bell peppers into big chunks so that they don't disintegrate into the soup while they cook. Use whatever color bell peppers that you'd like.

 

Slow Cooker Stuffed Pepper Soup | A Nerd Cooks

Slow Cooker Stuffed Pepper Soup | A Nerd Cooks Slow Cooker Stuffed Pepper Soup | A Nerd Cooks

Pressure Cooker Steel Cut Oats

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These Pressure Cooker Steel Cut Oats are healthy, delicious, and endlessly customizable. Even better: they take hardly any time at all to make AND are almost entirely hands-off.

Pressure Cooker Steel Cut Oats | A Nerd Cooks

When making oatmeal for the week, my go-to recipe has been this one for Slow Cooker Steel Cut Oats. The only downside to it is that it takes several hours to cook. When pressed for time one Sunday, I decided to try making oatmeal in the pressure cooker.

Just like the slow cooker method, this method is almost entirely hands-off. The resulting oatmeal is tender (but still has a nice texture) and is basically a blank slate. You can flavor your oatmeal and add whatever nuts and fruit you’d like. But without a doubt, the biggest benefit of using the pressure cooker is that everything cooks very quickly.

Pressure Cooker Steel Cut Oats | A Nerd Cooks

The proportion of oats:water was taken from The Kitchn; the method is based on my trial and error.

Print
Pressure Cooker Steel Cut Oatmeal
Prep Time
2 mins
Cook Time
10 mins
Pressurization & depressurization
30 mins
Total Time
12 mins
 
Course: Breakfast, Brunch
Cuisine: American
Servings: 5 servings
Author: Lauren Pacek
Ingredients
For the steel cut oatmeal
  • 1 1/4 cups steel cut oats
  • 3 1/4 cups water
  • pinch kosher salt
For the toppings (optional)
  • milk of choice
  • sweetener of choice
  • nuts
  • fruit
Instructions

  1. Spray the insert of your electric pressure cooker with cooking spray.

  2. Add the steel cut oats, water, and salt to the pressure cooker.

  3. Pressure cook for 8 minutes on high pressure. Allow the pressure to release naturally.

  4. Top your oatmeal with whatever toppings you desire.

Recipe Notes

Notes: For toppings, I went with almond milk, brown sugar, sliced almonds, and pomegranate arils.

Have more time on your hands to prep for breakfast? Consider this Slow Cooker Steel Cut Oatmeal, instead!

Looking for other recipes to make in your electric pressure cooker? I gotchu.

Pressure Cooker Steel Cut Oats | A Nerd Cooks

Pressure Cooker Steel Cut Oats | A Nerd Cooks Pressure Cooker Steel Cut Oats | A Nerd Cooks

Gluten Free Muesli Muffins

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These Muesli Muffins are gluten free AND refined sugar free! In addition to being a bit on the healthier side, they’re plenty tasty.

Gluten-Free Muesli Muffins | A Nerd Cooks

Muesli is sort of like granola in that it’s made up of oats, nuts, seeds, dried fruits, etc. However, it’s not baked. Check out this article from The Kitchn for more info.

It’s good hot or cold (I like mine cold with almond milk + frozen blueberries) and you can make it with whatever component parts that you fancy. Eating it will make you feel healthy AF. Good stuff.

Gluten-Free Muesli Muffins | A Nerd Cooks

And as it turns out, muesli also lends itself well to healthy-ish muffins!

These muffins are full of oats, almonds, and grated apple. They are sweetened with real maple syrup but are kept bright and zingy with the addition of lemon juice and zest.

Gluten-Free Muesli Muffins | A Nerd Cooks

The recipe for these Gluten Free Muesli Muffins comes from Bon Appetit.

5 from 1 vote
Gluten-Free Muesli Muffins | A Nerd Cooks
Print
Gluten Free Muesli Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 muffins
Ingredients
For the muffins
  • 1.5 cups gluten-free white rice flour (see notes)
  • 1 cup almond flour (or almond meal)
  • 1 tbs flaxseed meal
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 4 eggs
  • 1 1/2 tsp lemon zest
  • 1 tbs fresh lemon juice
  • 2/3 cup pure maple syrup
  • 2/3 cup virgin coconut oil, melted
  • 1 Pink Lady apple, grated
  • 1/2 cup skin-on sliced almonds
  • 1/4 cup gluten-free old-fashioned oats
For the topping
  • 1 tbs virgin coconut oil, melted
  • 1 tbs pure maple syrup
  • 1/4 cup skin-on sliced almonds
  • 1/2 cup gluten-free old-fashioned oats
Instructions
To make the muffins

  1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Set aside. 

  2. Whisk rice flour, almond flour, flaxseed meal, baking powder, and salt in a medium bowl until no clumps remain. Set aside.

  3. Whisk eggs, lemon zest, lemon juice, 2/3 cup maple syrup, and 2/3 cup of coconut oil in a large bowl. 

  4. Add the dry ingredients to the wet and whisk to combine. Add the apple, 1/2 cup almonds, and 1/2 cup oats; mix to combine. Divide the batter among the prepared muffin cups, filling each to the very top.

To make the topping

  1. Mix remaining 1/4 cup almonds, 1/2 cup oats, 1 tbs maple syrup, and 1 tbs coconut oil together in a small bowl to combine. 

  2. Sprinkle the topping evenly over each muffin.

  3. Bake muffins for 25-30 minutes, or until tops are golden brown and a toothpick, when inserted into the centers, comes out clean.

Recipe Notes

Notes: The original recipe calls for oat flour, but I couldn't find this at my grocery store. White rice flour served as a good sub.

Need more Fall muffin recipes? How about Sweet Potato Pecan Muffins, Pumpkin Chocolate Chip Muffins, or Apple Oat Streusel Muffins?

Gluten-Free Muesli Muffins | A Nerd Cooks

 

Gluten-Free Muesli Muffins | A Nerd Cooks Gluten-Free Muesli Muffins | A Nerd Cooks

Mini Bourbon Pecan Pies

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These bite-sized Mini Bourbon Pecan Pies are undeniably delicious. And their tiny size makes them perfect for sharing. They would make great party food and also be very welcome at a cookie exchange.

Bite-Sized Pecan Pies | A Nerd Cooks

Like I mentioned when sharing these No-Bake Bourbon Balls with you, I made these mini bourbon pecan pies for a bourbon-themed birthday party. What could be better?

You can feel free to dial back the amount of bourbon that’s added to these pies. However, since the party was bourbon-themed, I wanted to make sure that the bourbon flavor was pretty pronounced.

Bite-Sized Pecan Pies | A Nerd Cooks

The recipe for the pie filling comes from Brown Eyed Baker, though I added bourbon and kosher salt.

Bite-Sized Pecan Pies | A Nerd Cooks
Print
Bite-Sized Pecan Pies
Prep Time
3 mins
Cook Time
25 mins
Total Time
28 mins
 
Course: Dessert
Cuisine: American
Servings: 48 mini pies
Ingredients
For the crust
  • 4-5 pre-made, refrigerated pie crusts
For the filling
  • 1 1/2 cups brown sugar, packed
  • 1 cup pecans (plus more for topping), chopped
  • 2 eggs
  • 2 tbs unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/4 cup bourbon, see notes
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Lightly grease a mini muffin pan with butter or cooking spray.

To prepare the crust

  1. Using a round cookie cutter, cut 48 2- to 3-inch rounds (slightly larger than the opening of the muffin tin openings) of pie dough from the pre-made, refrigerated pie crusts. 

  2. Press one round of dough into each well of the mini muffin tin.

To make the filling

  1. Mix all filling ingredients together and divide it evenly between the dough-lined muffin cups.

  2. Sprinkle the extra chopped pecans evenly over the top of the unbaked pies.

  3. Bake for 20-25 minutes, or until the tops of the pies are set. Cool for a few minutes in the muffin tin before carefully removing them to a wire rack to finish cooling completely.

Recipe Notes

Notes: You can reduce the amount of bourbon (or omit it entirely) if you'd like. I wanted to make sure that the bourbon flavor was pretty pronounced in these mini pies, though, so I used 1/4 cup.

Bite-Sized Pecan Pies | A Nerd Cooks Bite-Sized Pecan Pies | A Nerd Cooks

Maple Bourbon Moscow Mule

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Real maple syrup, bourbon, and apple cider come together to make a 10/10 Fall cocktail: the Maple Bourbon Moscow Mule.

Maple Bourbon Moscow Mule | A Nerd Cooks

I think that bourbon is wonderful year round. Classic Old Fashioneds, anyone?

But it’s especially good once the weather starts to cool down a bit. Bourbon is smooth and warming, and really complements classic Fall ingredients like apple cider and maple.

Fortunately for me (and you!), I was recently gifted a bottle of smoked maple bourbon. Its sweet maple flavor inspired these Maple Bourbon Moscow Mules.

Maple Bourbon Moscow Mule | A Nerd Cooks

Looking for more Moscow Mule recipes? I gotchu.

Maple Bourbon Moscow Mule | A Nerd Cooks
Print
Maple Bourbon Moscow Mule
Prep Time
2 mins
 
Course: Beverage, Cocktail
Cuisine: American
Servings: 1 cocktail
Author: Lauren Pacek
Ingredients
  • 1.5 oz smoked maple bourbon, see notes
  • .75 oz real maple syrup
  • 3 oz apple cider
  • 3 oz ginger beer
  • 1/2 lime, juiced
Instructions

  1. Combine all ingredients in a copper mug over ice.

Recipe Notes

Notes: I used Knob Creek Smoked Maple Bourbon Whiskey. You can use another (non-maple) bourbon if that's all you have on hand. The maple flavor just won't be quite as pronounced.

Maple Bourbon Moscow Mule | A Nerd Cooks Maple Bourbon Moscow Mule | A Nerd Cooks Maple Bourbon Moscow Mule | A Nerd Cooks

Garlic and Thyme Roasted Mushrooms

by 2 Comments

These Garlic and Thyme Roasted Mushrooms make a great side dish or addition to a hearty Fall/Winter salad. Better yet, they’re delicious and easy to prepare!

Garlic and Thyme Roasted Mushrooms | A Nerd Cooks

If you’re leaning toward eating these roasted mushrooms as a side, think steaks. It’s a classic pairing. I’ve also been eating these mushrooms as part of my lunch in grain bowls with quinoa and other roasted vegetables. Top that with some hummus (hummus makes a great salad dressing!) and you’re in business.

Garlic and Thyme Roasted Mushrooms | A Nerd Cooks

Mushrooms are like little flavor sponges. They really soak up and take on the flavors of whatever herbs and spices you add. These roasted mushrooms, with their fragrant thyme and savory garlic flavor, smell and taste like Fall.

I’ve only ever tried to roast cremini mushrooms, but if you try it with other varieties, please report back!

In search of other simple, but delicious, side dishes? Check out my Roasted Beets and Garlic and Rosemary Roasted Potatoes

5 from 1 vote
Garlic and Thyme Roasted Mushrooms | A Nerd Cooks
Print
Garlic and Thyme Roasted Mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Lauren Pacek
Ingredients
  • 24 oz cremini mushrooms, wiped clean and quartered
  • 2 tbs olive oil
  • 2 tsp dried thyme
  • 2 cloves garlic, minced
  • kosher salt and pepper, to taste
Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.

  2. Add the mushrooms to the prepared baking sheet. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat.

  3. Roast for 20 minutes.

  4. Sprinkle the minced garlic, salt, and pepper over the partially roasted mushrooms. Toss to combine.

  5. Roast for 10 additional minutes.

Garlic and Thyme Roasted Mushrooms | A Nerd Cooks Garlic and Thyme Roasted Mushrooms | A Nerd Cooks
Garlic and Thyme Roasted Mushrooms | A Nerd Cooks

No-Bake Bourbon Balls

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These No-Bake Bourbon Balls are the perfect sweet and boozy treat. Best yet? You don’t even have to turn on the oven to make them!

No-Bake Bourbon Balls | A Nerd Cooks

Some may consider it a little early in the year to break out the bourbon balls. But I’m of the opinion that it’s officially Fall, which means that it’s basically Thanksgiving. And if it’s Thanksgiving, then Christmas is right around the corner. Right?

Okay so maybe this is a stretch. But I still think that there’s no wrong time to make bourbon balls.

I was recently tasked with concocting a variety of bourbon-based sweets for a bourbon-themed (!!) 40th birthday party. These No-Bake Bourbon Balls were one of the treats that I whipped up. Even after decreasing the amount of bourbon in the recipe slightly, the bourbon flavor is still pretty potent. Watch yourself!

No-Bake Bourbon Balls | A Nerd Cooks

Need more no-bake cookie action? How about these Hot Chocolate No Bake Cookies?

I found this recipe on Saving Room for Dessert. After testing this recipe out on my lab, the only change that I made was to use 3 tbs of bourbon instead of 4.

No-Bake Bourbon Balls | A Nerd Cooks
Print
Bourbon Balls
Prep Time
30 mins
rest time
1 hr
Total Time
1 hr 30 mins
 
Course: Dessert
Cuisine: American
Servings: 40 cookies
Ingredients
  • 3 cups vanilla wafers (12 oz. box), crushed
  • 1 cup pecans, ground
  • 3 cups powdered sugar, divided
  • 1.5 tbs cocoa powder
  • 3 tbs light corn syrup
  • 3 tbs bourbon
Instructions

  1. In a large bowl, combine the vanilla wafers, pecans, 1 cup of powdered sugar, and cocoa powder. Whisk to combine.

  2. In a mixing cup or small bowl, whisk the corn syrup and bourbon together.

  3. Add the corn syrup/bourbon mixture to the dry ingredients and mix to combine.

  4. Place the remaining 2 cups of powdered sugar in a shallow bowl or pie plate. Roll the dough into 1-inch balls, then immediately roll them in the powdered sugar. Set them aside on a baking sheet for 1 hour.

  5. After 1 hour, roll the cookies in powdered sugar again. Store the cookies in an airtight container in the refrigerator.

Recipe Notes

Notes: I ran the vanilla wafer cookies and pecans through a food processor to ensure that they were finely ground.

No-Bake Bourbon Balls | A Nerd Cooks No-Bake Bourbon Balls | A Nerd Cooks
No-Bake Bourbon Balls | A Nerd Cooks