Bourbon Balls


  • ½ cup Maker’s Mark®
  • 2½ finely ground cookies such as Biscoff® (graham crackers will work too)
  • 1½ cups pecans, toasted and cooled (you can also use more cookie crumbs in case of allergies)
  • 1 cup powdered sugar
  • 1½ tablespoons molasses
  • ½ teaspoon nutmeg (adjust to taste)
  • ½ teaspoon cloves (adjust to taste)
  • ½ teaspoon cinnamon (adjust to taste)
  • Sprinkles, coarse sugar, chopped nuts or cookie crumbs to roll them in


  • Blend Maker’s Mark®, powdered sugar and molasses until smooth.
  • Add to cookie crumbs, spices and pecans and blend until just combined.
  • Set aside for 30 minutes to 1 hour so the crumbs can absorb the liquid.
  • Scoop dough into 1-inch balls and roll them in toppings of choice.
  • The balls can be stored at room temperature or in the fridge. If left out, you can leave them covered for more moisture or uncovered to develop their crust.

Kahlua Chocolate Cake

“My mom has been making this for years! I am sure it comes from a Betty Crocker or Joy of Cooking recipe but it’s our family’s recipe now!” –Becky, Giant Noise PR


  • 1 box of chocolate* cake mix
  • 1 (4 serving) box of instant chocolate* pudding
  • 1 cup of oil
  • 4 eggs
  • ¾ cup of Kahlua*
  • ½ cup of water

*Variation: white cake mix, vanilla pudding, amaretto and 1/2 teaspoon almond extract


  • Preheat oven to 350 °F and grease and flour Bundt pan.
  • Mix all ingredients with a hand mixer for three minutes until blended.
  • Bake in a greased and floured Bundt pan at 350 °F for 45-50 minutes.
  • Turn baked cake onto serving dish. Optionally, finish the cooled cake with powdered sugar.


Sherry Cake

“This is a favorite in our family, especially for the holiday dessert table! It is super delicious and addictive … my mom has even been known to make it for my crew during the holidays and Dollar Sale.”

– Fara, Twin Retail

Ingredients for Cake

  • ½ cup of chopped nuts
  • 1 box of golden butter recipe cake mix
  • 1 package of instant vanilla pudding
  • ½ cup of water
  • ½ cup of oil
  • ½ cup of dry sherry
  • 4 eggs

Ingredients for Glaze

  • 1 stick of butter or margarine
  • 1 cup of sugar
  • ¼ cup water
  • ¼ cup sherry

Cake Directions

  • Grease and flour Bundt pan and arrange chopped nuts on bottom.
  • Mix all other ingredients together for two minutes and pour into pan.
  • Bake cake at 325 °F for 50 to 60 minutes.

Glaze Directions

  • A few minutes before the cake is ready to come out of the oven, place all glaze ingredients in a saucepan and heat until butter is melted and mixture comes to a boil.
  • Immediately pour boiling mixture over the hot cake. Pour slowly as it will bubble over.
  • Let the cake stand for 30 minutes before removing from the pan.

Charlotte Russe

“My mom makes this almost every Christmas and it is one of my favorite desserts. The sweetness of the Bavarian cream is offset perfectly by the raspberry puree. I think she clipped her actual recipe out of a magazine sometime in the late 80’s.” -Twin HQ Team Member


  • 16 ladyfinger cookies, halved lengthwise
  • 1 tablespoon of Gran Gala Orange Liqueur
  • 4 large egg yolks
  • ½ cup sugar
  • 1 cup milk
  • 1 2-inch piece vanilla bean
  • 2 teaspoons gelatin, softened in ¼ cup cold water
  • ¼ cup cold water
  • ½ cup sour cream, chilled
  • ½ cup heavy cream, chilled
  • raspberry puree


  • Trim 12 of the ladyfinger halves, tapering them slightly at one end and drizzle with Gran Gala.
  • Arrange these halves, side by side, curved sides down, on the bottom of a 1 quart Charlotte mold with the tapered ends meeting in the center. Stand the remaining ladyfingers, curved side out, side by side, around the inside of the mold; if possible, avoid leaving any open spaces between them.
  • Beat the egg yolks briefly in a mixing bowl with a whisk or a mixer. Gradually add the sugar while beating. Continue to beat until the mixture is a thick, pale yellow color and runs sluggishly off the beater when lifted from the bowl.
  • In a small saucepan, warm the milk and vanilla bean over moderate heat until bubbles appear around the edge of the pan. Remove the bean and slowly pour the hot milk into the eggs, beating constantly.
  • Cook over low heat, stirring constantly, until the mixture thickens into a custard heavy enough to coat a spoon. Do not let the mixture boil or it will curdle.
  • Turn off the heat, stir in the softened gelatin. When it has completely dissolved, strain the custard through a fine sieve set over a large bowl. In a separate bowl, whip together the sour cream and heavy cream with a whisk or mixer until stiff peaks form.
  • Fill half a large pot with ice cubes and cover them with 2 inches of water, set the bowl of custard into the pot and stir the custard with a metal spoon for at least 5 minutes, or until it is quite cold and just beginning to thicken to a syrupy consistency. With a rubber spatula, gently fold the whipped cream into the custard.
  • Pour the mixture into the prepared mold, smooth the top with a spatula, cover with plastic wrap and refrigerate for 4 or 5 hours.
  • To unmold the Charlotte Russe, invert a flat serving plate on top of the mold. Holding both the mold and serving plate tightly together, turn over and slowly remove mold. Serve the dessert with a bowl of the raspberry puree.