160 bourbon icing recipes

Chocolate julep cheesecake with bourbon, creme de menthe, and a swirled chocolate-and-cream-cheese filling on a chocolate cookie crust. A Southern-inspired dessert.

Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Bourbon-soaked fruit and nut turkey stuffing with prunes, apricots, cranberries, macadamias, cashews, and walnuts. Festive, nutty, and richly spiced.

No-bake rum balls with vanilla wafer crumbs, finely chopped pecans, cocoa, and a generous splash of light rum. Rolled in powdered sugar and ready in 15 minutes. The boozy holiday classic.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Chocolate pecan pie spiked with Kahlua and molasses, loaded with toasted pecans and semi-sweet chocolate chips. A grown-up Thanksgiving pie with deep coffee-bourbon undertones.

These can be served warm or at room temperature with a pat of unsalted butter. Because there’s so much sweetness inside—from the cranberries, chocolate and orange zest—preserves would be overkill. This holiday recipe is so festive, why not gather some friends to enjoy them with some good coffee or tea before the season gets too busy. Find more recipes on TheNibble.com.

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

A buttery, breadcrumb-based Christmas plum pudding rich with two kinds of raisins, currants, bitter orange marmalade, and warm spice. Steamed, aged, then flamed at the table and served with silky zabaione.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.