Reviewed: Nov. 28, 2009

Wow!!! This stuff is way too good! Everyone wanted the recipe. I cut the bourbon down to 1 tablespoon and people were licking their spoons and seeing who could come up with the most uses for this little recipe.

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29 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 1, 2011

amazing! Thank you!!!

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22 users found this review helpful

Reviewer:

MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

Reviewed: Feb. 5, 2002

A little strong on the bourbon

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21 users found this review helpful

Reviewer:

BECCA10675

Reviewed: Mar. 11, 2009

Great Recipe! I've made it with both Baily's Irish cream and chambord and it was wonderful! great addition to homemade sundaes with homemade icecream.

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15 users found this review helpful

Reviewer:

Sar

Reviewed: Jan. 6, 2011

Yup, this is the recipe I was looking for...'cept I substituted Capt. Morgan's TATTOO Rum for that unique flavor to fill my cannoli's. The Tattoo Rum has the most INCREDIBLE spicy flavor, unlike Myers or any other dark rum. Give it a try!

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14 users found this review helpful

Reviewer:

parrotheadTink

Cooking Level: Expert

Home Town: Santa Paula, California, USA

Living In: Vacaville, California, USA

Reviewed: Jun. 5, 2009

This is pure heaven! I serve this with the New Orleans Chocolate Bourbon Pecan Pie by tracy918. A few people commented that it is a little strong on the bourbon. . . . but isn't that the point?!

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11 users found this review helpful

Reviewer:

Stacy

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 11, 2010

I made this to top old fashioned gingerbread. This was the biggest hit of the night, I felt bad that no one want to eat any of the other desserts - thank you!

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8 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: Ringwood, New Jersey, USA

Reviewed: Nov. 22, 2012

Used it today to top a fabulous pumpkin cheesecake, Pecan Pie V (from this website) and a store bought Pumpkin Pie (a guest brought it - I always make from scratch). Everyone thought it added a little sophistication to the dessert plate. I'll use this one again. Thanks for a simple recipe - just what I was looking for!!

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5 users found this review helpful

Reviewer:

DinnerDiva

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Dec. 5, 2011

This was so delicious on top of the caramel cream baked apples I made. I used Honey Bourbon and only used a tablespoon and it turned out great! I wanted to eat it plain!

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5 users found this review helpful

Reviewer:

kdavis25

Reviewed: Nov. 24, 2011

Made this for my mom to go with a bourbon pecan pie (actually use Crown Royal as that's her favorite). I used confectioner's sugar and doubled the amount (she said it needed to be sweeter). I didn't care for the flavor but it got lots of compliments!

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4 users found this review helpful