Peppermint Red Velvet Whoopie Pies



An Extra Special Treat for Santa!!

 Merry Christmas!!!  Yes, I baked today and I've had my eyes on this creation for some time.  I love whoopie pies and I've made them with some success.  I love red velvet cake and I've made it with some success.  But, today on this Christmas Day 2011, I out did myself.  No lying here, these are FABULOUS.   If you love all these flavors, you will LOVE these WHOOPIE!! PIES!!

Chocolate Orange Cupcakes

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Grocery shopping, or cupcake concocting?

You can guess how it turned out, but that was the dilemma I toiled over last night as I made my way home from work. Sensibility was gaining the lead as I considered all of the preparation I need to do for Christmas Eve dinner, which I'll be hosting at my house. I very sensibly considered all of the things I could accomplish early by getting my grocery shopping done that very night. Frivolity, however, edged out a narrow win - I think the bumper to bumper traffic and kamikaze-esque drivers wore me down. By the time I got home, I was in full denial mode. Christmas Eve, looming only three days away? No big deal. I have LOTS of time, right??

Red Hot ~Holiday~ Cupcakes

Red-Hot-Polka-Dots and Full of Holiday Cheer!!!

  I fell in love this year...with a cupcake.  It was the Red Hot Cinnamon cupcake for February at Icing on the Cupcake.  I'm a huge fan of Hot Tamales, too.  HUGE fan.  And, if I could find a hot cinnamon flavor Australian liquorice, I'd be in heaven almost every-single-day.  So, I've had this recipe from Erica at Sweet Tooth in the BIWB vault for quite some time.  And, since RED is my favorite color, my posts this month all seem to involve RED baked goods, and RED is one of the primary colors of Christmas, I decided to make these for you. 

Pomegranate Cosmo Cupcakes



Little pomegranate-bejeweled,
tangy and sweet treats...Smooth.

  If the truth be known, this is my signature cocktail.  No joke, I've made over a hundred of these for friends at Casa de Haertle.  I seriously honed my cocktail shakin' skills on this cocktail combination.  I won't go back to cranberry...Pomegranates are the only way to go, with this cupcake or the cocktail.  And, getting an extra dose of antioxidants in your diet isn't a bad thing either!

Raspberry Amaretto Mini Cheesecakes



Luscious, gorgeous and oh, so good!

These were so fun to make and so easy, really.  Trust me, I don't do complicated on a whim.  I made these, literally, on a whim one Sunday afternoon.  I had all the ingredients, some time on my hands, and VIOLA'!  These Raspberry Amaretto Mini Cheesecakes are adapted (mildly) from The Boozy Baker by Lucy Baker.  So far everything I've made and sampled from Lucy's cookbook has been just great.  Easy recipes and great results. 

I'm sharing this recipe over at Cake of the Week for this month's Baking with Spirit Challenge, Raspberry Liqueur!  Check out Janine's latest creation: Honey Cupcakes with Raspberry Liqueur Icing...You'll love these!!

Banana Rum Upside Down Cake

Gobble Gobble

Happy Thanksgiving!  Hope you are all enjoying your day with good food, great company and much love.  How many of you started cooking yesterday?  The day before?  This past weekend?  Over achievers, huh?  Well, you're in good company, cuz I started cooking yesterday.  And, today, I wished I'd cooked more...Only cooking for 3 this year and I wonder what I'd do if that was 20!  :)

I spent last week with my dad and my aunt, two people I love more than words can say.  I found this recipe going through those little bits of note paper that are filled with yummy, old-fashioned recipe goodness from my Aunt Barbara.  She's so wonderful and has the happiest heart of anyone on this planet.  I think her secret is that she drinks coffee all day.  I take a page from her book every time we get to spend some quality time together.

This cake is yummy, inviting, great warmed up, and just plain delicious.  I hope you give it a try!

Frosting for the Cause

FROSTING FOR THE CAUSE

Update: Frosting for the Cause website has been removed.  Please following this link to my

Pink Champagne Cupcakes with Strawberry Buttercream. 

Today, I'm posting at Frosting for the Cause, an amazing year-long collaboration of bakers who share their baked goods and stories of those touched by breast cancer.  As today's guest baker, I made Pink Champagne Cupcakes with Strawberry Buttercream and shared a story about Mrs. Evelyn Finch, a very, very special woman in my life.  Please join me over at Frosting for the Cause today!

Frosting for the Cause

The website was created by Paula Kelly-Bourque as an act of love.  Plain and simple.  Her devotion is a true inspiration to me...Here is what it's all about (paraphrased from Paula):

Beginning January 1, 2011, a total of 365 bakers from across Canada and the United States will take turns doing a guest post. Once a day, every day for a year, a new and talented baker will showcase their home-made, hand-decorated cookies, cupcakes and sweets or all kinds and will include their recipes. The guest bakers can also share a personal story about a woman in their life who has had to face this terrible disease head-on.

By signing onto this project each guest baker also commits to donating a batch of their baked goodies to a local Women’s Hospice, local hospital or similar cancer support group.  We also commit to making a personal $25.00 donation to the Canadian or American Cancer Society, or other cancer research organization, to be directed to research projects that are working diligently to find cures specifically for cancers that affect only women.  We, the 365 guest bakers on Frosting for the Cause, will not only raise awareness of all of the cancers that currently affect women, but we will raise a total of $9,125 for research into these diseases.

If you are interested in learning more about this project, please contact Paula at:

Decorating@frostingforthecause.com



Together We Are ♥ Baking ♥ A Difference

Ellen 

Un Amore Custom Designs!

I just HAVE to share my excitement about what's happening at this very moment!!   I have sent my blue 5 quart Kitchenaid mixer up to Washington for Nicole Dinardo to custom paint.  This isn't just any ol' paint job, this is AMAZING artwork!  I'm so excited and wanted to share her talent and gift with you all.  Truly passionate about her art and craft.  I'm sharing her vision for my baby girl...So, my baby will go from "boy blue" to, well, let's see...

Isn't she lovely?  And, yes, that's copyright protected
 so please respect the art and the artist. 
Original pinup artist's design used only for illustration purposes. 
Finished pinup artwork will be customized by Nicole.

She is going to be SOOOOOOOOOO CUTE!! 

Please venture over to Nick's website or her Facebook page for more of her amazing creations.  She also has a blog if you'd like to see other creations and participate in fun giveaways.  And, she has even more custom designs at her Custom Kitchen Couture webite if you're interested in decals or other cool kitchen items.  For inspiration, check out her, hot-off-the-presses, 2012 Calendar of Un Amore Custom Mixers for a bit more Un Amore Kitchenaid Eye Candy!

I'm truly, truly lucky to be one of her clients for my ~first~ Kitchenaid project.  And, yes, I said ~first~!!

Brandied Apple Pie - and Better Crust with Brandy!

Following my experiment with vodka pie crust, I decided to continue exploring these newfound possibilities of turning out perfectly crispy pie crust - with booze!

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This time, the variable was brandy. I used the same base pie crust recipe, from Martha Stewart. I followed these instructions, except that I used brandy where it called for water. The resulting pie crust was a little wetter and doughier (before baking) than the crust I made by substituting vodka for the water. I'm not exactly sure why this is; the alcohol contents were the same (I used E&J brandy, which is 40% alcohol by volume, and Skyy vodka, which is also 40%). I'll have to consult an actual scientist on this one...oh Ellen...

Lemon Thumbprint Cookies with Cassis-Laced Raspberry Jam

What is Cassis, or creme de cassis, anyway?  There was no ingredient list on the bottle.  I found this explanation via the web, my new source for all things baking related.  It's made of the juice of blackcurrants*, or in Latin: Ribes nigrum.  Blackcurrants are berries, right?  I'll let you read about all the hoity-toity French pedigree of blackcurrants.  And, yes, it's "blackcurrant" and not "black currant."

I found this recipe looking for cupcake recipes on the FoodNetwork.  Huh?  It's a cookie called Raspberry Lemon Thumbprint Cookies.  From Emeril Lagasse, the "BAM Man."  It called for Chambord or kirsch, neither of which I had.  I didn't want to buy more booze.  This recipe only called for a bit, and driving to the store and purchasing it just wasn't in the cards at 7am on a Saturday morning.  No company, no shower, just me and the cat.  Nuf said.

So, I embraced the Jacqueline mantra: Substitution is Key.  And, then I proceeded with cassis! 

Spiced Fig and Honey Moon Ale Cupcakes with Honey, Cinnamon and Vanilla Bean Buttercream

This moist and delicious cupcake recipe comes from Kathy Partak who won the Gold Country Fair Crazy for Cupcakes competition last month.  As you recall, Jacqueline and I entered this contest...We didn't place, but we're already planning to blow their frosting off next year!  Seriously, Kathy was gracious and generous in sharing this winning recipe.  I, of course, in true BIWB fashion made a few, booze-infused modifications.  Here are views of the cupcake and a shot of the primary ingredients:

I used the flour and fat method, yet again...Great success this time as well.  Our fellow baking nerd, Nancy, said that this is the BEST I've made so far.  Thanks, Nancy, you keep me inspired.  :)

Chop up the fresh figs into a small dice.  You could use dried figs, but I didn't.  If using dried, I'd plump them up a lot. 


Pretty.

Bananas Foster Cupcakes (with Rum)

I'm feeling a bit nostalgic these days: my 30th high school reunion in July, a 25 year Unitrans reunion of bus drivers last weekend, and a trip to Ohio to see people who loved me even when they didn't have to love me.  I was feeling like making something warm and comforting.  I found these cupcakes in Intoxicated Cupcakes by Kate Legere. 

Warm cinnamon caramel, sweet bananas and what else: RUM!  

 

Oowey, gooey cinnamony goodness.


I wasn't going to make anything for the blog for a while...Guess that was a pipe dream!  Seriously, I have to STOP myself from baking more.  I'm pretty swamped now and leave tomorrow on a week-long vacation to visit very dear old friends.  Mr. and Mrs. F. are really like my parents, if the true be told.  I am grateful beyond words for their support and love all these years.

Kahlua Cake and Great Friends!

I made this last weekend for a reunion of the friends whom I drove buses with in college.  After 25 years, we finally organized a reunion in Davis, replete with driving the London double deck!  Even after 25 years, you just get that instant "feel" of the steering wheel and the bus underneath you.  Couldn't have asked for a more perfect day with amazing friends!   

My friend, Diane, gave me this recipe.  She is married to one of my bus buddies, Tim.  When she sent it, she said she had it when she was 21...Okay, so that's way more than 20 years ago...Wow, such will power! 

It was AMAZINGLY moist and very chocolaty.  I used the 63% cacao chips which gave it a rich flavor, but not too sweet.  I don't care for dark chocolate on its own, but it is becoming my favorite baking chocolate.  Even "semi-sweet" chips are getting "too" sweet for me.  I guess that means my taste buds are still evolving.

It's what is called a "dump cake."  Technical term (!) for putting everything in the bowl all at once and mixing just until it comes together.  That's what I did.  Then I added the chips.  Poured the batter into a Bundt pan with cooking spray.  Easy.  

Came out like a dream...Cooled and dusted with confectioner's sugar and we were good to go!  Easy.

I'm sharing this over at Cake of the Week's Baking with Spirit Challenge for January 2014: Frugal.  Hop on over to Cake of the Week for even MORE boozy creations!

Dirty Girl Scout Cookies

I love the name of these cookies!  Conjures up a lot of images, eh?  Good images, not-so-good images.  Is it "Dirty-Girl Scout-Cookie" or is it "Dirty Girl-Scout Cookie"?  Hum, I'll leave that up to you!  :)

Here's a shot of the finished cookies and new cocktail...Soon to become one of my favorite cocktails.  And, I will honestly say: one of my Top 10 Cookies!!!!!

I made this large so you could see the cookie and

 marvel over the layered effect of this cocktail creation.

So, you wonder how I ever found this one?  Well, I was feeling, I don't know, stressed about almost everything in my life.  When that happens I either: bake something or buy something.  This time, I bought 2 new cookbooks, both booze-themed.  This recipe comes from The Boozy Baker, by Lucy Baker.  Seriously, her name is Baker.  When I saw this title and looked at the ingredients and accompanying cocktail, I WAS IN! 

How bad can ANY cookie or cocktail be with those three liqueurs, along with an equal part of vodka?  I'll save the recipes for the end of the post just in case you'd like to try these on your own.  I HIGHLY recommend both for your next autumn night baking respite.

Extra crispy pie crust - with booze!

Boozey blackberry hand pie...not an omelet, despite appearances.

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I don't know about you, but I am forever perfecting my pie crust. It's my own quest for the Holy Grail. I love pie better than most desserts...heck, most FOODS out there. And the crust is my favorite part. I've tried many, many recipes, tips, tricks, and gadgets in search of a perfectly flakey, buttery crust that's crumbly, but not dry, and crispy on the bottom. I HATE soggy bottom crust. Yuck, yuck, yuck.

I got a food processor for Christmas, which changed my life. Seriously, I don't know why I ever doubted the utility of a food processor. It is NOT "basically a blender" as I naively believed before. I think I bust it out at least weekly. I've found a couple trusted, tried-and-true recipes (courtesy of Martha Stewart) that never let me down: my favorites are Our Favorite Pie Crust and Patee Brisee.

Chocolate and Port Cupcakes




 Hints of cherry, deep chocolate, yet subtly sweet.  Ah, and a bit of ROMANCE you say?   Chocolate and wine seem to be the "go-to" romantic dessert of choice for those of us who have enjoyed the fruit of the grapevine for quite some time.  I first stumbled on this particular food pairing in my mid-20s.  A friend and drinking buddy, among other adventures in our early lives, introduced me.  I wasn't so sure.  One taste of a good dark chocolate and a good Cab, and it was a match not to be trumped for some time.

I made these cupcakes after sampling a port at my brother's house a few weeks ago.  He loves port.  He likes sweet wine.  I like it after dinner sometimes.  Mostly, I drink it when I go to his and my SIL's house.  I used it last year for a really great roast pork tenderloin with fig and port sauce.  Not a BIWB thang, so you're on your own for that one.

I used several recipes, and probably didn't follow any one in particular.  I made these buttermilk chocolate with port cupcakes based on the Sweet Chocolate Port Cupcakes from Cupcake Wars.  I did not include the filling.  I made the port reduction from this same recipe.  The frosting is my old stand-by buttercream, and I used port wine and port reduction in the frosting to substitute for the liquid.  The port reduction added a nice and subtle fruity note to this frosting.  B-E-A-U-TI-FUL color.  My favorite sugar pearls added just that little bit of elegance and savoir faire. 

How Boozey is Your Baking?

This question came up with a friend of mine who tries to avoid alcohol: should I be eating those boozey cupcakes? I did a little research and stumbled across this site, which is where I got the chart below. I'm not sure how scientific this is, since other factors like percentage of alcohol you're starting with (are you making a wine reduction sauce or dousing a bread pudding with Grand Marnier?), cooking/baking temperature and what other ingredients you're using could affect the outcome, but this chart probably gives us a general idea. 

By the way, I should throw this out there while our relationship is fresh and exciting: I'm a nerd. I studied economics in college and I really love charts and graphs. 

 

I probably should also throw this out there: Ellen is a nerd. An incredibly awesome, stylish & savvy nerd. And, I've discovered that baking with scientists = ridiculously fun. It's kind of like baking with Alton Brown. Ellen can explain the chemical reactions of various ingredients and decode trade secrets like nobody's business. And she throws a mean dinner party too - more on that later!

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Gold Country Fair Crazy for Cupcakes Competition

No, we didn't win.  Alas.  They say that winning isn't everything, right?  Well, that may be true, but winning sure does feel pretty great, huh?  To put it technically, we didn't "place" BUT we are WINNERS just the same.  Okay, enough already.

Jacqueline's Creations
Mint Julep and Chocolate Stout with Bailey's Frosting
Please note the REALLY COOL frosty-mug motif, replete with sugar handles. 
Yeah, these are my new friends!

Ellen's Creations
White Chocolate Liqueur, Root Beer Float and Raspberry Liqueur

Jacqueline's hubster came home 2 weeks ago with a flyer for a cupcake baking competition at their neighborhood fair, Gold Country Fair in Auburn.  When she told me about it and suggested that it would be a fun way to enter our BIWB creations, in all honesty, I wasn't in the right frame of mind.  I had JUST completed a marathon cupcake-baking frenzy the night before, and I was T-I-R-E-D of cupcakes, baking, cleaning the Kitcheaid bowl (someday...I will have 2 bowls!), doing dishes, yadda, yadda, yadda.    So, I said: give me 24 hours to think this over.

24 hours later: Voila!  We were entering the contest.  Jacqueline would enter her FAB Mint Julep and her Chocolate Stout with Bailey's Frosting.  I was going to enter my Raspberry Liqueur and my non-BIWB Root Beer Float.  We were set.  I was game as long as the contest was on a Sunday: it was.  And, if I could bake everything on Saturday: which I could do.  Check. Check.

Piña Colada Cupcakes

Okay, so let's get this right out there: 

(1) IMO, these are the BEST cupcakes I've made so far in this project.  I can say that...

(2) I do not like the Piña Colada cocktail variety of this food.  Even a 2nd sip didn't do the trick.

(3) A co-worker, who shall remain nameless, stated, "I ate the whole thing and didn't share...Is that rude?  I don't even care."  And...



Gratuitous Shot of the Little Darling...All Dressed up in Her Pretty Pink Parasol. 



(4) We love Kevin.   

I made these last weekend in a cupcake-baking-frenzy, for what reason I have no idea.  I haven't posted in a while and really wanted to try something cocktail in theme.  Found this recipe via The Cupcake Project, a site that by description pretty much tells the story.  Currently, Stef is in search of the best vanilla cupcake recipe.  I have high hopes for her as she's provided me with great recipes and lots of great ideas.  This time I'm going to post my version of her Piña Colada Cupcake recipe.  I made some modifications which I think added a lot of moisture and yummo-factor.  At BIWB, we're always researching baking techniques and ingredients of master bakers.  When we "crack" a secret baking code, we feel pretty damn cocky.  Of course, being girls, our cocky attitudes are always exercised with great social decorum. 

Strawberry margarita cupcakes

Pin It I found these strawberry margarita cupcakes in 200 Cupcakes by Joanna Farrow. True to form, I made a couple modifications. I'll post my version of Ms. Farrow's recipe here:

BIWB goes Gluten-Free: Rum-Infused Apple and Quinoa Cupcakes with Vanilla Bean and Cinnamon Cream Cheese Frosting

Whoa!  That's probably the longest title yet!  So, I wanted to show our appreciation for one of our guest photographers, Erika.  She was able to capture one of Mrs. Murphy's booze-infused creations when a camera wasn't available.  I ran into Erika in the elevator and discovered that she was gluten-free.  An interesting concept: could I find a booze-infused gluten-free recipe?  I found this recipe on The Cupcake Project.  It called for rum, NO PROBLEM!

Look at these little darlings!

Quinoa?  I didn't even know the correct pronunciation, let alone where to find it in the grocery store or what it even looked like.  Found it in the wonderful bin section of our neighborhood Winco...LOVE Winco...LOVE the bin section...Anyway, it was pricey for a little-bitty grain.  I was up for this challenge!

"Almost" Tortuga Rum Cake

Last year, my brother, Chris, and his family went on a family vacation cruise to the Caribbean.  They brought me back two very interesting things, two things I've heard legend of for many, many year: Tortuga rum cake and Tortuga rum.  The former is FAMOUS, world-wide as a secret, age-old family recipe from the Tortuga Rum Company in the Cayman Islands.  Their rum cake was delicious!  (shhhhh...I ate the mini size in one sitting, it was a generous dessert portion...)  And, their rum cake is make with a special "premium five-year old, oak barrel aged Tortuga Gold Rum," which is NOT available to the public.  Nor is that damn recipe!  :(  Here is a shot of their product, I'm sure you've seen these boxes in fancy culinary stores.



My version on my new cake stand!



I knew I wanted to make rum cake some day with my Tortuga Rum, but needed to do some research and wait for the right time.  I can only bake so much booze-infused goodies...I found this recipe and used 1/2 Tortuga Rum and 1/2 Myers Dark Rum AND added vanilla bean paste into every step.  I only owned Bacardi, and well, I wanted something special for this cake.  Needed to try it first, just to make sure, before I made one for Chris and Katie, my SIL.  I must say, this cake was so moist and rich and yummy and boozy!  All the key essentials to a successful BIWB experience.  

Biscotto Dolce Di Ricotta (Sweet Ricotta Cookies)

In the spirit of my quest to become Italian, I made these little babies last weekend.  Aren't they cute?  Please note: use of icing and sprinkles.  I'm beginning to think that all Italian cookies should have this general festiveness about them!

I found this recipe via my favorite Italian cooking blog by Marie, Proud Italian Cook.  This recipe for Biscotto Dolce Di Ricotta is on a website for yet another Italian cook, Laurie, on her blog Dalla Mia Cucina.  If I could run her blog better, I would be able to follow via Blogger, but try as I may, I just haven't broken that code...These ladies have very snazzy blogs which we hope someday to aspire to. 

Raspberry Liqueur Cupcakes

It's been a long time since my last post.  Most of you know that my oven died a month ago.  Died right after the final batch of Kahlua Man Fudge Cookie Sandwiches...It was a long haul in the decision process and the waiting and hoping for the new stove.  Let's just say, I'm at peace now.  I can bake all I want, and don't have to stop myself while planning out a new recipe only to have those thoughts dashed as, "No, dummy, you don't have an OVEN!"  I hadn't, truthfully, realized until this episode that I was this hooked on baking.  Had no idea it's role in my life fully...

So, just to get this rolling again, I will start with the picture of the finished product...Look at these little beauties! 

I am perfecting my frosting consistency and technique.  I'm just so proud of the presentation, too.  And, I'm putting those 1000+ cupcake cups to good use! :)

Folks really liked these babies.  As my buddy at work, Karl, stated in his email:  "An exquisite balance of texture and flavor all wrapped in a moist and elegant, visually stunning package.  The 'cupcake challenge' of achieving harmony between cake and frosting is orchestrated as beautifully as any Beethoven sonata!"  We all love Karl.  :) 

Mint Julep Cupcakes

I want to throw this out there right off the bat: these are my favorite cupcakes that I've made so far.

Pin It My friend Jenn sent me this recipe from The Hostess Blog well over a year ago, and we had grand ideas of throwing a Kentucky Derby party but that hasn't materialized yet (maybe next year!). These looked so darn cute that I seized the opportunity to try out this recipe a couple weeks ago when we were invited to a BBQ with some dear friends I just knew would appreciate the cuteness. I decorated them the very same way they were done on The Hostess Blog : silver cupcake liners to look like traditional silver mint julep cups, bright green sprinkles and straws, and garnished with organic mint springs from my own garden. What a fun twist on a southern summertime classic!

Props to Our 1st Guest Baker, Mrs. Carolyn Murphy!

We've been sharing our new blog and booze-infused goodies with friends and co-workers.  Our friend and co-worker, Colleen, is SO LUCKY because her mom, yes her mom!, bakes yummies for Colleen's office at least TWICE a week.  I've sampled a few of Mr. Carolyn Murphy's exceptional baked goodies and am proud to present her as our 1st Guest Baker at BIWB. 

Her rendition of my

Drunken Monkey Bread:

Kahlua Man Fudge Cookie Sandwich

It's been one hell of a week for me.  I made these last Saturday, in a "stir-crazy" frenzy (not really) attempt to do something that would keep me busy for a while.  I had gum surgery on the previous Thursday, and I couldn't do yard work, go to the gym, or do anything like heavy chores.  Sitting around on a beautiful and sunny day?  Just couldn't embrace that concept.

So, I got all excited about making these cookies, measured out the dry ingredients, went to Sur La Table to buy just the right size cookie scoop.  It was like Goldie Locks: I have a scoop that was too big and one that was too small.  Now, I have one "just right."  Get home, mix these bad boys up, place perfectly-sized scoops on the lined cookie sheets and turn on the oven. 

Notice the oven wasn't heating up, seemed to be gasping for fuel.  Prayers folks and I generally don't pray unless it's really, really important.  Who to call to borrow their oven?  How to transport the sheets?  I tried the oven one more time...Thank god!  This was the last batch that oven will ever see.  It's being replaced as soon as is possible!  Kinda sad because it's made a lot of really great meals and made a lot of folks really happy over its 8 year life.

I found this recipe at one of my new favorite blogs, Confessions of a Cookbook Queen.  I have a few of her recipes in the baking queue, so keep an eye out.  :)  The cookies I made were a version of this recipe for her Homemade Fudge Rounds, hence the name change of my own.

And you wonder, why "Kahlua Man"...well, let's take a quick look...

He looks pretty proud!  Got this bottle years and years ago from a good teacher friend, Cheryl.  Notice the customs tag as it's from the source: Mexico! 

Of course, in keeping with our theme, I made modifications to the recipe for the incorporation of booze, both in the cookie and in the frosting.  For the cookies, I added 1 tsp creme de cocoa for part of the vanilla.  For the frosting, I substituted 2 Tbsp Kahlua and 2 Tbsp coffee for the water.  Next time it'll be ALL Kahlua in that frosting!!  I also rolled them in "jimmies" the technical term for those little colored chubs of sugar.  Found a new and very, very cool baking supply website.

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Peach Upside-down Cake

A sure sign that it's finally summer is the myriad of beautiful, fresh produce at the farmer's market. I'm fortunate to have one right outside my building once a week. Every Wednesday, the office smells like strawberries and kettle corn, and the elevators are full of cheerful folks clutching reusable canvas tote bags filled with organic treasures, and sharing tips about which booth has the best prices on cherries and what, exactly, to do with bok choy.


I ventured down to the market last Wednesday on the excellent advice of my fabulous coworker Nancy, in search of my very favorite summer yield: peaches. After my pineapple upside-down cake post, Nancy suggested a creative (and boozy) variation: peach upside-down cake, with brandy.

All the more reason to Bake It With Booze!

From my enviro web magazine, Grist:

http://inhabitat.com/whisky-power-by-rothes-distillers-and-helius/
Whiskey wastes turned into biofuels...Home distilleries? 

So, see, it really IS good for the earth and good for us!!!

Ellen

Mojito fruit salad

A festive twist on basic fruit salad. I think these would be fun for a summer bridal shower.

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I know, this really isn't a baked good, but it's boozey - and good - and sometimes it's just too darn hot to turn on the oven, but you still need something sweet. I tried this out as an experiment, and was very pleased with the results. I served this "mojito fruit salad" to friends at a BBQ, and it was a hit. I cut up pineapple, watermelon, cantaloupe, and strawberries - but you can use any fruity combination you like.

I made the mojito glaze out of one part lime juice to two parts rum, with sugar to taste (depending on how much fruit you're using). I chopped up a couple tablespoons of fresh mint leaves and whisked it all together, then tossed with the fruit, and chilled until time to serve. There was just enough of everything to give a basic fruit salad a refreshing twist.

Tequila-Lime Pound Cake with Vanilla (Lime) Glaze

I found this recipe while looking for a tre leches cake recipe.  I tried the tre leches cake recipes...Mushy mess.  Threw it out after the initial taste.  Someday I'll try that one again and hopefully I'll find the right cake to liquid ratio.  I wanted a cake with tequila and thought with the addition of lime (and lots of it!) that I'd get a great combo.  I can't drink tequila anymore, so it just sits in the house.  I used a cheaper version and didn't use the Patron, which I save for my SIL.  And, yes, I still drink margaritas, I just use rum!

Here's the finished product (who on earth would have EVER thought I'd "stage" food!):

Drunken Monkey Bread

The Dough Boy would feel righteous at this moment...I know I just posted a recipe, but this morning I was inspired.  It's a Saturday, it's raining, only 2 days left of my vacation, and I missed the new spin/sculpt class, uh oh!  I've had this recipe on the kitchen counter for weeks, waiting for a time when there weren't enough baked goods for breakfast.  Here is my ~just~ finished product:

But, wait!  Here is the recipe, please note the name: Pastor Ryan's Monkey Bread:
http://thepioneerwoman.com/cooking/2009/05/monkey-bread/

And, I'm not sure Pastor Ryan would approve of my modifications, but it's not Sunday and this blog is about bake it with booze...So, I pulled out the cheap, Old Crow bourbon and decided to liven-up my monkey!  Do you see all that oozing goodness all over those little chunks of biscuit?  Here's another shot just so you can see it again...

Chocolate Stout Cupcakes with Bailey's Frosting

Jacqueline's Irish Car Bomb Cupcakes

I found this recipe via a friend of a friend of a friend's blog. I honestly don't even know this woman, nor could I find her blog again! That's what it's like to "mine" blog sites. So, I'm providing a few recipes. I used the first one from FoodNetwork:
http://www.foodnetwork.com/recipes/chocolate-stout-and-irish-cream-liqueur-cupcakes-recipe/index.html

This recipe is from Cupcakes Wars, and if you haven't watch an episode, I highly recommend it. They come up with some interesting combinations, and it's a very competitive business this baking of cupcakes. ;-)
http://theculinarychronicles.com/2011/03/09/chocolate-stout-cupcakes-with-irish-cream-buttercream-slainte/

Read on for our recipe review...

Whiskey *Hiccup!* -O-Cake

Pardon me!  ;-) 

In March, I felt inspired by the grand Irish men's holiday for the guy who drove the snakes out of Ireland.  As much as I love my nephew, Nick, the herpetologist in the family, snakes I do not like.  Probably one of the few things I have in common with my mother, the loathing of snakes. 

Okay, so back to the Irish Holiday, St. Patrick's Day.  I saw this recipe, where else?, on Sprinkle Bakes and wanted to try it for two reasons: one, I'd have to buy whiskey, and two, I liked the idea of a sugary-booze-infused-liquid-drenched-cake.  You will see from the recipe that it also uses two baking pan options: jam jars or bundt pan.  I've been making jam for about 10 years now, and I opted for the second baking pan method as I just couldn't and wouldn't sacrifice empty jam jars.  Plus, the clean up would have been a royal pain in the arss.  :-)

Champagne Cupcakes with Champagne Buttercream

...So, could it GET any better?  Champagne cake from Nugget Market has been a family favorite of mine for well over 30 years.  Yup, I'm old enough to have favorites for that long a time.  I think I had my first taste in my teens, not long after we came back to California.  My grandmother, Bambi, probably picked it up on her way through "town" (AKA Woodland) on her way from Esparto to Davis.  I remember the pink whipped cream frosting and the custard middle.  Light, not too sweet, and lovely.  No problem eating 2 pieces.  Great memories! 

A few years ago, Nugget Market came to my town.  When they opened their doors, I finally felt at home.  I lived near a Nugget Market for years in Davis, and that's where Bambi shopped in Woodland for meats and fancy desserts.  Love those days.  Anyway, as good fortune would have it, I live, literally, down the street and around the corner from "The Nug" or "Nug" for short.  Not only was I now able to get amazing meats and stone oven bread (we NEED real bread here!), finally Champagne Cake whenever I wanted it!  Amazing!!

Pineapple Upside-down Cake

Once upon a time, I embarked on a quest to find the perfect pineapple upside-down cake recipe. Why? I wanted to impress a boy, and this was his favorite dessert. What I didn't know was that this boy had very poor taste and actually preferred the processed and pre-packaged versions of "the real thing." For example, he often spoke of his love for macaroni and cheese, so one day I surprised him with homemade macaroni and cheese - the kind you bake in a casserole dish, with several kinds of cheese, replete with Ritz crackers crumbled on top - served with warm applesauce. His favorite, right? He took one bite, and said, "This is delicious!" (yes!) "What IS this?" (what??!) and, "ew, WARM applesauce?!" (whaaat?!!) Same story with the pineapple upside down cake - apparently it involves yellow cake mix. Not that I have anything against yellow cake mix; I'm actually quite fond of it - but I wanted to learn how to make a REAL pineapple upside-down cake, from scratch. With booze! I tried out three or four recipes before settling on one that really turned out great, with a few tweaks. The boy didn't work out, but the cake sure did.

In the beginning...Something Italian, of course!! Cucidati

Cucidati: a fig cookie, Sicilian in origin, generally baked during the holidays.  I made mine on xmas eve and xmas day.  One day to make the fixins' and the next to roll, shape, bake and ice.  These are of an adult genre, hence the use of BOOZE, and have ~like~ 8 ingredients in the filling, including brandy or rum!  I call them Fig Newtons on Steroids.  Follow this recipe for excellent results.  I've posted the website for Marie, a great Italian cook in Chicago (love that town...) and an inspiration to me as I continue my quest to become Italian.  :)

Here's the link to Marie's web site (fabulous!!) for step-by-step instructions, and follow the directions to the link for the recipe:

http://prouditaliancook.blogspot.com/2008/12/cucidati-italian-fig-cookies.html

Here is a picture (not mine, but you get the idea):