Bourbon Mascarpone Mousse

My blessed husband braved the two inches of snow Louisville got today and returned with arms full of produce and cheese.  He's now in our kitchen whipping up this creamy, deceptively simple dessert.

8 oz mascarpone cheese
scant 1/4 c. powdered sugar
1/4 tsp cinnamon
a sprinkle of nutmeg to taste
1/2-3/4 shot of your good stuff (you'll really taste the bourbon in this recipe)

Put all ingredients in your food processor and pulse once to combine.  Scrape down the sides and pulse again.  Scraping makes sure the mixture doesn't separate. Make sure not to overbeat the mixture.  It breaks.  Delicious, but clumpy.

If it needs additional creaminess, add a tablespoon of heavy cream.  (NB: this won't resolve the clumping.)  Spoon into dessert dishes and refrigerate for 20-30 minutes and serve with fresh strawberries, chocolate dessert wafers, or just a spoon!

Sweet Tea Bourbon Cocktails

Happy February, readers!  It's been ages since my last post.  The reason: we received an enormous surprise last month and will be welcoming our newest family member at the end of the summer.  Daisy (as in "oops-a") has put a serious cramp in my bourbon-loving ways, but I still wanted to pass on a little something to put you in a springtime frame of mind. Can't you just imagine sipping these beauties while the steaks are grilling?

Please check out this gorgeous recipe from JoytheBaker.com - Sweet Tea Bourbon Cocktails.

Please test it out and let me know how it goes.  I might just have a pitcher of them waiting for everyone at the other end of the delivery room...