grilled bananas foster sundaes

Football and I don't really have the best of relationships. 

People never believe me when I tell them that I was quite the sporty child growing up. For years, I bounced back and forth between different sports — I played basketball throughout my childhood, embarrassed my entire family by routinely missing the tee-ball in front of me, and was even on the soccer team until I started high school. Don't get me wrong, I wasn't the best in any of these. (Really though, are you surprised? I was definitely definitely more of the theatre and dance and baking cookies in the kitchen for the team sorta boy. 💃) But football? That was of the bleakest moments in my timeline. 

After my failed attempt at fourth grade flag football, I decided I'd had enough. I mean, seriously, I didn't even know what a down was. Actually, I still don't. Today, I usually just spend football season listening to my dad scream at the television and act like I know what's going on when all I can see is a bunch of little men zigzagging their way across a field of fake grass. 

Fourth grade drama and total stupidity aside, I love football season for the weekly parties we throw at my house. Each week, my mom and I light up the grill, preheat the oven and create a full spread inspired by the local cuisine of whichever team we're playing against. Unsurprisingly, I'm always in charge of the dessert. Though fan rivalry is the name of the game during football season, food is what brings fans together. 

All month long, bloggers are teaming up with Kingsford Charcoal to bring you the biggest virtual football party ever. True to form, I've nominated myself for the coveted dessert duty. Since I'm from New Orleans, I'm repping the Saints in true black and gold fashion with these grilled bananas fosters sundaes. Honey glazed bananas, topped with creole cream cheese ice cream, bourbon whipped cream, bananas foster sauce, pecans and even edible gold. Touchdown. 

🏈Cop the recipe below! If you need me, I'll be pigging out in the kitchen all game long. 🏈

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Grilled Bananas

• 2 slightly ripe bananas, peeled
• 2 tablespoons honey
• 2 tablespoons cinnamon
• 2 tablespoons granulated sugar  
• Kingsford Charcoal briquettes 

Directions

Using a paring knife, slice the bananas in half lengthwise. Coat each banana piece with honey, then sprinkle with cinnamon and sugar. Let sit for 5 minutes. On your charcoal grill, place the bananas cut side down and cook for 5 minutes. Flip the bananas over and cook the other side for 2 minutes. Serve immediately with bananas foster sauce and other toppings. 

Bananas Foster Sauce

• 4 tablespoons (1/2 stick) unsalted butter, cubed
• 1/4 cup light brown sugar, packed
• 1 banana, sliced
• 2 tablespoons dark rum 

Directions

In a small sauce pan over medium heat, melt the butter until completely melted. Stir in the brown sugar and bananas. Cook until caramelized, about 2-3 minutes. Add rum and using a grill lighter, flambé the sauce. Cook until the flame goes out, then remove from heat and set aside. 

Bourbon Whipped Cream 

• 1 cup heavy whipping cream, chilled
• 1 tablespoon confectioners' sugar 
• 1 tablespoon bourbon 
• 1 teaspoon vanilla bean paste or extract
• creole cream cheese or vanilla ice cream
• 1/4 cup toasted pecans
• 1/4 sheet edible gold leaf

Directions

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, bourbon and vanilla on medium-high speed until soft peaks form. Top the bananas with bananas foster sauce, ice cream, whipped cream, pecans and edible gold leaf. 

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This post was sponsored by Kingsford Charcoal. All opinions are my own.

bourbon brownies + mint julep buttercream

What's better than dessert? Dessert spiked with alcohol. 

Just in time for the Kentucky Derby, I whipped up some decadent and fudgy brown butter brownies full of chocolate chunks. Into the batter went a splash (or two) of Maker's Mark. To top it off, a mint julep buttercream to utilize the abundance of spearmint growing in my garden. 

So simple, so rich, so good. 

Bourbon Brown Butter Brownies

• 10 tablespoons unsalted butter
• 1¼ cups sugar
• ¾ cup cocoa powder
• ½ tsp salt
• ¼ tsp baking powder
• 1/2 tsp espresso powder 
• 1½ tsp vanilla extract
• 2 large eggs, cold
• ⅔ cup all-purpose flour 
• 2 tablespoons bourbon
• 2 ounces semi-sweet chocolate, chopped

Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper. Grease the paper. 

In a medium-sized saucepan, melt butter over medium heat. Cook the butter, whisking constantly, until  golden brown. 

In a mixing bowl, stir in the sugar, cocoa powder, salt, baking powder, espresso powder, bourbon, and vanilla extract. Add the browned butter. Set aside the mixture to cool for 5 minutes. Add the eggs one at a time.  Mix in the flour and stir until combined. Beat vigorously for 50 strokes. Fold in the chocolate chunks.

Spread the batter in the prepared pan. Bake for about 30 minutes in the lower third of the oven. Cool the brownies in the pan. 

Mint Julep Buttercream

• 1/2 cup (2 sticks) unsalted butter, room temperature 
• pinch of salt
• 3 cups confectioners' sugar
• 1/4 tsp peppermint extract
• 1/2 tsp vanilla extract 
• 1 tablespoon bourbon  

In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and salt until creamed. Gradually add in confectioners' sugar. Add extracts and bourbon. (Note: If the mixture is too thin, add more sugar. If too thick, add a tablespoon of milk).