Chef Eddie Jackson Recipes

TEXAS SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan.
• Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
• Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
• Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
• Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
• For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.

VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE PRETZEL RODS

Steps:

• Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes.
• Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool.
• Make the milkshakes: Combine the ice cream, 1/2 cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ½ cup more bourbon if desired.
• Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.