Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream.
I have dreamed about this post for a while now.
It’s a post that once I though of, I became so excited.
Sometimes that happens with ideas and when it does it is my very favorite thing. See, when an idea forms I begin to build this whole picture in my head. In my head it obviously looks amazing and from there I begin to plot. Some ideas are easier to execute than others, and some are, well… a little more challenging.
This one was a little more challenging.
But not because it is a hard recipe. No, just because there were a lot of variables that needed to come together in order for it work. I decided early on that if I was going to follow through with this idea, it had to somewhat resemble the picture in my head.
Oh that picture in my head. It trips me up ever time. Meaning, it’s always just too good to be true.
So let’s start with the hat.
I mean, the Kentucky Derby is all about hats, so I knew I needed a good one. Since I live in the middle of nowhere I had to search online, which is fine if you have time. BUT, I did not have time. You see, I wanted this post to go up today because the Derby is a week from Saturday and I wanted to give you guys ample time to plan and make these. This meant I needed that hat in two days, so that gave me the choices of Amazon or spending the big bucks and paying for two-day air. Amazon had nothing good, so I decided to cough it up and pay the shipping so I could get the cutest hat. Next, I went to check out only to find that for that particular hat, two-day air was not an option. So bummed. It was the cutest hat.
Finally I found I decent hat on Zappos, but I really wanted the one from Nordstrom. It was much more me.
Next, I needed the jars. Luckily trusty old Target had those. Gotta love Target (and thank God they have one up here in the mountains)!
Next, the actual food. Originally these were meant to be pecan pies, but oh my gosh those where a huge fail when baked in a jar. Delicious, but a total mess. So then I was like “well great, what now?”.
I took the night and slept on it. Woke up and thought a little more. And then well, these guys came to life, and the fail I had the day before was now the best fail ever to happen because it led to these, and they are crazy delicious. IN EVERY WAY POSSIBLE.
And the ice cream?
Well that was always in the plan. It may look boring, but it’s honestly so good. Bourbon and vanilla together are the best combo and the creamy base is to die for. I went with an egg base because I love the creaminess I get from the eggs. Nothing better.
Alright, and then the photos.
Like I said, I had this picture in my head, but I was not sure how to achieve it since I was supposed to be a part of the photo. If I am IN the photos, then who is taking them?
This was the toughest part. For one, I had to let go of my control over my camera, two I actually had to give direction and try to semi teach my mother how to at least click the button and three, I needed to figure out how to keep the ice cream from not melting all while trying to look pretty with my big hat. It. Was. Hard. And to be honest the photos are not the way I pictured them in my head, but I would say they turned out ok for what I was working with.
In the end I had to call in my brother Kai who knows a little something about using my camera to snap the photos of me, but that very first photo my mom took. I know it’s not perfect, but hey, it’s not horrible either.
There are so many things about these photos and their flaws that I could go on and on about. I mean, my nail color, the styling, the lighting, the food, the focus and yeah the fact that they look nothing like the pictures in my head. But they are still fun and still a little different from what I show you guys every day, so that makes me happy. And of course um, the dessert!
Honestly, these cute little mini southern cakes are one of my best yet. You have to make all of it though. The ice cream, the butterscotch, the pecan praline (oh yes, oh yes!! It’s on the bottom AND the top) and the cakes. Together they are a triple threat, and the bourbon? Well, don’t skip that. It’s just a must with this one.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream.
By halfbakedharvest
Course: Dessert, Snack
Cuisine: American
Keyword: birthday cake, chocolate, pecan, vanilla
Crazy delicious chocolate treats
Ingredients
Vanilla Bourbon Smash Ice Cream
- 6 large egg yolks
- 2 tablespoons sugar
- 1 cup milk 2% or whole
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1 vanilla bean seed scraped + pods reserved
- 3/4 teaspoon sea salt
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
Butterscotch sauce
- 4 tablespoons unsalted butter 1/2 stick
- 1/2 cup packed dark brown sugar
- 1 teaspoon sea salt
- 1/2 cup heavy cream
- 1 tablespoon Bourbon
Pecan Praline Layer
- 3/4 cup unsalted butter divided, 1 1/2 sticks
- 1 cup brown sugar divided
- 1 cup light corn syrup divided
- 3/4 teaspoon salt divided
- 3 teaspoons vanilla extract divided
- 3 cup toasted whole pecans divided
- 1 tablespoon Bourbon
Cake
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 2 tablespoons bourbon
- 3/4 cup butter softened to room temperature, 1 1/2 sticks
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
Instructions
Vanilla Bourbon Smash Ice Cream
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In a medium size bowl whisk the egg yolks with 2 tablespoons granulated sugar until the yolks are pale yellow.
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Add the milk, heavy cream, honey and vanilla bean seeds + pods to a medium size sauce pot and set over medium heat. Bring the mixture to boil, watching very closely to make sure the milk does not boil over. Once the mixture is boiling immediately remove from the heat and carefully pour about 1/3 cup of the hot milk into the eggs, whisking constantly to temper the eggs. Next, add the milk/egg mixture into the remaining pot of hot milk, whisking constantly. Place the pot back on the stove and stir custard over low heat until thick enough to coat the back of a wooden spoon, about 5 minutes.
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Place a fine-mesh sieve (strainer) over a large heat proof bowl and immediately strain the custard into the bowl. Discard the vanilla bean pods and stir in the bourbon and vanilla. Let custard cool 10 minutes. Cover and place in the fridge for 4 hours or overnight, stirring as often as possible. If needed the custard can be quickly cooled in the freezer for 1-2 hours, but make sure to stir the custard every 30 minutes to prevent uneven freezing.
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Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container (or in my case a loaf pan). Freeze for 4-6 hours before serving.
Butterscotch sauce
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Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and scotch, if using.
Kentucky Derby Mini Chocolate-Pecan Cakes
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Preheat the oven to 350 degrees F.
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Divide 2 1/4 cups toasted pecans among six 16-ounce jars (or twelve 8-ounce jars).
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To make the bottom praline layer. Melt 1 stick (8 tablespoons) butter in a small sauce pan. Whisk in 2/3 cup brown sugar, 2/3 cup corn syrup, 1/2 teaspoon salt and 2 teaspoons vanilla extract. Allow the mixture to come to a boil and them immediately remove from the heat and evenly pour the mixture over the pecans in the bottom of each jar.
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To make the cake. Whisk the cocoa powder, flour, baking soda and salt in a medium bowl. Whisk the buttermilk and bourbon in another small bowl.
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Beat the butter and granulated sugar with a mixer on high speed until fluffy, about 8 minutes. With the mixer on low, beat in the eggs, one at a time until incorporated. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the chocolate chips.
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Divide the batter among the 6 jars and bake until a toothpick inserted into the center comes out clean, about 40-50 minutes.
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Just before serving preheat the broiler to high. Top each cake with the remaining toasted pecans. Melt 1/2 stick (4 tablespoons) butter in a small sauce pan. Whisk in 1/3 cup brown sugar, 1/3 cup corn syrup, 1/4 teaspoon salt and 1 tablespoon Bourbon. Allow the mixture to come to a boil and then immediately remove from the heat and evenly pour the mixture over the pecans. Place under the broiler for 30 seconds. Remove and immediately serve warm with ice cream and a drizzle of butterscotch. Happy Racing!
Recipe Notes
*Ice cream adapted from [ Bon Appetit |http://www.bonappetit.com/recipe/brown-sugar-bourbon-ice-cream] *Praline adapted form [Food Network | http://www.foodnetwork.com/recipes/food-network-kitchens/bourbon-praline-cake-recipe.html]
Bring it on Derby Day!
We’re always our worst critics. Seriously, this is such a cute post! I love everything about it! I think the first photo might be my favorite 🙂 And those cakes look sublime! Love that there’s a pecan praline layer—mmm! (I use far too many exclamation marks)
I personally love the exclamation points! 🙂
This is such an adorable post. Love the hat, love the dress, love these little cakes.
Thanks Norma!
So this is my favorite post ever. I LOVE the pictures of you and the hat, and your cute story about your mom! My mom is just learning how to instagram…I could never trust her with my camera, you’re brave! And i’ve been looking for those jars! Thanks for the Target tip! These look delish! 🙂 Pinned!
Trust my camera was on my tri pod and all she had to was click. LOL! I would never trust her to actually hold it.
Thanks Taylor!
I’m officially on a mission this weekend to find these jars! And this looks DIVINE. Those pecans are so chunky looking!
Thanks!! Hope you find the jars!
Such a creative post! I love when ideas come together like the way you described. It makes it so much easier to visualize and put together. And these cakes are so fun and cute.
And the photos are gorgeous!
Thanks Laura!
Everything looks so regal. It looks like Kate Middleton, Duchess of Cambridge, holding those elegant desserts!! You are amazing!! I am so in the mood to do something special for the Kentucky Derby–thank you for bringing spice to my life and those that share it with me! 🙂
Thank you so much!! That is a compliment!
I’m going to Target today and those jars are on my list! Love the dress! Love everything about this post!!
Thanks Kathy!
I love everything about the Kentucky Derby..It’s an all day event for us with hot browns, juleps and big hats…it’s on my bucket list to go one day. Anyhow…this post is my favorite…love the hat, the dress, it all looks so Southern and formal…and the dessert…speechless…can’t wait for next Sat.
Thanks so much, Lisa!! So happy you enjoyed the post!
Love your blog, but just curious why you will never photograph your face?
Thanks Kate!
That was not really the look I was going for and to be honest I am no someone who loves to be photographed. But there is a photo of me (and my face) on my about me page if you want to check it out!
Thanks again!
I love these photos and I think the first one is the best, go mom! Love the horse and white wheel (?) in the background. I really liked this post and how you went a little out of your comfort zone with the photos! And I think this is just the recipe for my mom and I to tackle this weekend when she comes to visit me!
Thanks Alyssa!! Hope you and your mom get to make these!
Well I happen to think these photos are STUNNING (that dress and that hat, loves it!) and if nothing else, you made chocolate cake with bourbon and vanilla and ice cream involved and that’s what really matters here. 😉 YUM.
THANK YOU! Hope you and the little one are doing awesome!
You did an excellent job 🙂 Hearing about your process in planning the post was great. And these mini cakes with ice cream? Yes… to every part of it!
Thanks Julie!
Ahhhhh..this is freakin COOL Tieghan!! You executed it perfectly! And that hat…well done. Your brother (and mom) did a great job.
Thanks so much, Todd! It was fun and hopefully the next short of different shoot will be better!
Love hearing your process! : ) These do looks so good and couldn’t be prettier, give me these over a mint julep any day. ; )
Thanks Crystal!! And chocolate over the drink? we would be best friends!
This looks so unbelievably delicious!! But also like a lot of work. Well done!
Thanks! And they are honestly not hard, but the ice cream does need to freeze overnight.
Another FABULOUS one Tieghan! Love the photos too! OMG and the HAT- perfection!!
Thanks Sophia!
Love the hat and the dress (And the fact that you used the dress in the photos too!) Also appreciate the behind-the-scenes talk about the photos. That always inspires and encourages me. Can’t wait to try these!
Thank you so much! Glad you enjoyed the post!
I love these photos, but I totally get not feeling satisfied…it happens! These little jars look amazing. Now I just need a huge floppy hat in my life, too!
Thanks Cindy!! And get a floppy hat. They are so fun and you would be so cute in one!
Oh man!! I can definitely see why you’ve been dreaming of this beauty. So yummy!
THNAKS!! 🙂
Tieghan,
These photos are AMAZING! Love the hat, the dress you are wearing and of course, these little sweet treats! What a fun post. 🙂
Thank you so much, Julie!
Now I’ll be dreaming about these all week. I hope you know all your hard work has paid off in spades! Have a wonderful, worry-free Derby Day!
Aww!! Thanks so much, Sharon!
This is such a fun post, love to see you mixing it up with something new. These cakes look incredible and yes please to the vanilla bourbon ice cream!
Thanks Laura! I of course wish the photos turned out better, but sometimes I just have to do the best I can. Thanks again and have a great rest of your weekend!
Oh, Tieghan, you are too much! That hat and these little cakes, and your mouthwatering photos. Just amazing! You keep getting better and better, girl. Great recipe and post!
Thank you so much, Georgia! Your sweet words means a lot!
Tieghan, it all looks so lovely! Love the way you used dress later as a backdrop for photos 😉 Smart!! This recipe is perfect for weekends!
Thanks so much!!
Tieghan. This is the best post ever. Those photos. OMG! Stunning. I seriously want to print one and hang it up…er, in a totally non-stalkerish way.
Thank you so much, Dorothy!! 🙂
All I want is to live inside one of those pots.
Wish I could share!
Well I think your photos look amazing! It’s hard to let go of the photos in our heads. Love that your brothers name is Kai, that’s what I named my son 😉 these cakes are drool-worthy and that ice cream? You had me at bourbon 🙂
No way! I love the name Kai!
Thanks so much, Denise!
Thanks for this amazing post! Love your Blog and this post is just perfect! Love everything about it – and yes, that includes the blue finger nails! Why don’t you like them in the pictures? I was so surprised to read this! Keep up the great work and enjoy it – I know your readers sure do! Congrats!
Thank you so much, Sylvia! That means a lot!! Oh and the blue was just weird looking back. Ha!
Wonderful post. I love everything about it – especially the hat and that fab little dress! 🙂
Thanks so much, Liz!! Have a great weekend!
This is brilliant in every way! I know what you mean about the ice cream looking rather plain, but the flavor being a big wow. Bourbon can do that. And you look so elegant, that could be the Duchess of Cambridge under that hat 😉
Aww! Wow! Thank you so much!!! 🙂
The post is beautiful, I like the hat, and love the jars. Everything looks great (not to mention the recipe)
Thank you so much!! Hope you are having a great weekend!
Your dress is so cute!
And my stomach was literally growling when I was looking at the photos of your cake.
Thank you so much! Have a great rest if your weekend!
I love this post. Your blog is amazing and inspiring. I am starting a food blog and I totally know what you mean about ideas not coming together. I can only dream of doing posts like this someday. Keep up your amazingness!
My favorite post of yours EVER, T! Gorgeous photos…I loved everything! Thanks for sharing this amazing dessert with us. All of my favorites in one dessert. Cannot wait to make it!
THANK YOU!! That means SO much!! Hope you are having a great week!
These desserts look incedible and all the pictures are just beautiful.
Thanks so much, Corina!
Why do I think Target is going to run out of those jars all over the country thanks to you? Can’t wait to try to bake cake in jars… How fun! Gorgeous post, you hit a blogging home run (as usual 🙂 )
Haha! Thank you so much!! Have a great weekend!
These are awesome! I just did a post today on baking with bourbon for the derby. Your pictures are gorgeous and I love the little glass mason jars – so perfect!!
I love baking with bourbon!! Sounds like a great post!!
Thanks so much!
Cute! I love the giant hat, and the cakes sound divine!
Thank you! 🙂
Hi there – I just came across this recipe today (for the ice cream), and although I read it several times, I don’t see where you add the bourbon during the making of the ice cream. Please advise. 🙂
-Tracey
ey Tracey, I just fixed the recipe. So sorry I left that out. Hope you enjoy the ice cream!!
Thanks so much! I was going to make it this week, but we went from high 80s on the weekend to a frost warning last night! Pretty soon, though. Ever since I bought an ice cream maker, I’ve been experimenting. Rum Raisin was my favorite so far – but I have high hopes for Bourbon Vanilla. 🙂
P.S. love your blue polish!
OH NO!! Sorry for the cold front! 🙁
Praying for warmer days!
Hi Tieghan,
For the mason jars … did you bake in a water bath? Thanks so much!
Hey Kim! I did not bake in a water bath. let me know if you have questions. Hope you love these! 🙂
What size mason jas are these? 4 or 6 ounce? Do you think you could bake ahead of them me and then just warm up? Thanks. Looks awesome
The jars are 8 ounces and yes you can bake ahead and then rewarm! 🙂 Hope you love the cakes!
These look amazing. I can’t wait to make them. But, am I missing something? I don’t see the hat???
Hi Mary, I am sorry, I am not sure what you are referring to.
Did you place the jars on a baking sheet? I imagine the 8 oz jars would require a shorter baking time?
I’m excited to make these for my Kentucky Derby Party!
Hi Rose! So sorry for the delay. I do put the jars on a baking sheet and yes, 8 ounces jar will require a shorter cooking time. Hope you loved these and please let me know if you have any other questions. Happy derby day! 🙂
Tieghan
Do these have to be made in these specific glasss jars?
You didn’t mention a substitute.
Thoughts?
Thanks
JK
HI! You can make these in 8 ounce ramekins or heat proof glass jars. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
The directions didn’t match up with the ingredient list. Directions were vague. For example it said to boil sauce for 3-4 minutes without any information about what one was looking for. That one minute could make a BIG difference in the outcome.
Thank you Trina! I will try to be more clear in the directions! xTieghan
I’m planning to make theses for the weekend… Could the ice cream be made without a maker? Thanks!
Hi Kina! This ice cream recipe needs an ice cream maker, but you could try using my no churn ice cream instead! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://dev.halfbakedharvest.com/no-churn-ice-cream-5-ways/
https://dev.halfbakedharvest.com/no-churn-minted-white-chocolate-swirled-ice-cream/
https://dev.halfbakedharvest.com/no-churn-fudge-brownie-coffee-ice-cream/
https://dev.halfbakedharvest.com/churn-caramel-peanut-butter-cup-soft-pretzel-ice-cream-sammies-whot-fudge/
https://dev.halfbakedharvest.com/malted-milk-cookies-n-cream-ice-cream-sandwiches/
Hi Teaghan. These look and sound amazing! I mean-chocolate, pecans, and butterscotch-YUM!! I think your pictures are great, but where’s your hat??
Thanks so much, hope you love the recipe!