5 SIMPLE STYLING HACKS THAT WILL CHANGE YOUR ABODE. HACK #4. PATTERNS AND TEXTURES IN A MOUNTAIN VIBE.

Whether your mountain vibe is rustice mountain, mountain contemporary, or mountain modern the common theme of mountain generally will speak some kind of use of

the mountain look has undergone changes from the heavy wood look of rustic and the strong use of natural materials to today’s more contemporary and modern design — a look that retains a portion of the rustic style but blends it with other materials and colours.

Massive exposed beams, peeled log partitions, and rough-finished floors are not as big a part of the new mountain-type architecture. Oh, they’re there, but not in a really big way.

the mountain look has undergone changes from the heavy wood look of rustic and the strong use of natural materials to today’s more contemporary and modern design — a look that retains a portion of the rustic style but blends it with other materials and colours.

Massive exposed beams, peeled log partitions, and rough-finished floors are not as big a part of the new mountain-type architecture. Oh, they’re there, but not in a really big way.

WHAT YOU WILL NEED:

Yields: 16 2-inch squares

Preheat Oven to 350℉

For the shortbread yummy crust:

• 1 cup of flour

• ½ tsp of sea salt

• ½ cup ( 1 stick) cold butter sliced into tablespoons

For the filling:

• 6 tablespoons unsalted butter

• 1/3 dark brown sugar

• 1/3 cup sugar

• 1 large egg

• 1 large egg yolk

• ¼ tsp of salt

• 3 – 4 tablespoons of Wyoming Whiskey

• 1 tsp of real vanilla

• 6 tablespoons of flour

• ¾ cup chocolate chips – Nestle

• 1 cup toasted pecans and walnuts ( reserve ¼ cup for garnish)

For the ultimate Wyoming Whiskey Glaze:

• Beat 1 small pint sized container of heavy crème until it forms peaks adding:

• 1 tsp of vanilla

• 1/3 cup of sugar

In a saucepan heat water, brown sugar, whiskey and salt for 1 minute and then cool down

• ¼ cup water

• ½ cup brown sugar packed

• 2 tablespoons of Wyoming Whiskey

• ½ teaspoon of sea salt

Toast your pecans and walnuts before you begin at 350℉ for about 5 minutes watch closely!

MIXIN' IT UP

Mix your shortbread crust in a food processor adding butter by the tablespoon until it looks like cornmeal. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8x8-inch square baking pan – non stick.  Spray with some non-stick spray before laying them perpendicular to the first sheet.  Press the crust into the parchment and bake for 15 minutes.

Make your filling while it's baking.  In a saucepan, melt butter browning it until it's light brown over medium heat for about 4 minutes.  Transfer to a large bowl to cool.  Add in sugars into the butter then the eggs, salt, Wyoming Whiskey and vanilla.  Don’t forget the flour before you add the chocolate chips and nuts.  (Reserve ¼ nuts for garnish). 

Bake the bars for 20-25 minutes until they look light brown.  Cool completely before cutting.  Serve with Whipped Crème drizzled with Whiskey Glaze and sprinkle with remaining finely chopped nuts.

NEW WEST STYLING TIPS

While you don’t HAVE to serve it for dessert with a taste of the Wyoming Whiskey in these beautiful Crate and Barrel snifters…. I like to style mine with these bright paper trays from Martha Stewart with matching string and tags. Just a fun classy way to present it at a party which by the way screams “Summer" with the festive navy, orange and white palette.

Can’t wait for you to send me a photo of your Whiskey Bars Styled and eaten! Please tag @stylingthenewwest! or Email jillking@stylingthenewwest.com.