Booze
Every now and then I get my act in gear when it comes to baking with the season. Usually my timing is off by a month- so it’s highly unusual and impressive that I’m getting this St. Patrick’s Day dessert to you in time for you to bake it, eat all of it by yourself, […]
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Rum- you either love it or you hate it. If you hate it, click here or here, or go have a nap. If you love it, stick with me, drinking buddy. We’re going to have a good time. (Full disclosure: rum and I are still unsure of our relationship. I have a scarring memory from 1994 […]
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How many more ingredients could I cram into the title of this recipe? I’d have added every single one of the following stunning additions to entice you, but thought the current extend-a-name was verging on ridiculous to begin with: Rum Cinnamon Orange Nutmeg Pecans Bananas (obviously) So there you have it- add the above-mentioned flavors […]
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So I decided that one of the most classic holiday cookies I make needed to go on a vacation. To the tropics. I bake icebox cookies every year, fondly chopping up the red and green candied cherries while humming songs about Santa. But this year I just couldn’t do the same-old. This year I wanted […]
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There’s a lot going on here, and it’s all for a good cause. Trust me. For most people, all you need to do is hear the word ‘trifle’, and it’s pretty much game over… because really- anything layered in between fresh whipped cream is a winner, and we all know it. But what if said […]
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How did it get to be almost St. Patrick’s day again? (Wasn’t it just Valentine’s Day?) As a baker you’re expected to come up with desserts geared around a theme, and I usually give into the hype. (Oh, you want examples? Try these heart- shaped cookies meant for VD, or these nest egg cookie things […]
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When you think of St. Patrick’s Day do you feel the need to ingest Irish cream? (Please say yes to that question, and no to green beer. Please.) Are you looking for an excuse to build Irish cream into a dessert to be “festive”? You’ve found it. Technically you can skip the Irish cream, […]
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I am smitten by this cake. And if I am, then you will be too. Trust me. Take a rich, chocolatey cake… add coffee (which in itself is a recipe for a spectacular success- one needs to go no further, technically)… add chocolate chips (the mini ones, for a bit of chocolate-crazed texture)… and then […]
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I have said this before, but I think that the marriage of sweets and alcohol is a wonderful thing.
Any opportunity to combine two vices seems like a recipe for fun… and in the grand scheme of things, adding rum to a little dessert ball isn’t all that evil. (Eating 35 out of the 40 balls might be bad, but even still- you won’t get drunk off these with only 2 ounces of rum in the whole batch. Sorry to disappoint you, if a rum ball buzz was what you were after.)
Take your pick of the three variations below… or do what I do- make all three and then figure out what to do with them. (Won’t be a tough problem to solve.)
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So here’s how this one is going to go down- take the World’s Best Fudge Brownies (your staple brownie, your go-to, your bingeworthy crutch of a recipe) and make it suitable for St. Patrick by adding Irish Cream in three separate stages:
1. In the batter- naturally. That one was obvious.
2. Brushed over the brownie just before taking it out of the oven… so it seeps in and infuses the crust with its Irish Creamy goodness.
3. In a glaze drizzled over the top of the finished and cooled fudgy splendor of a dessert.
Despite the triple threat of Irish Cream, it’s strangely not overwhelming. Some might say they don’t even recognize the flavor- they’ll just wonder why the brownies are so darned good. In a St. Patty’s kind of way. Cheers…
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I love wine, and since I also have a sweet tooth, icewine is my friend.
What’s a girl to do with an intense dessert wine that tastes like honey, apricot, tangerine and pineapple? Drink it, naturally. (And why not bake with it, too?)
This Icewine Sabayon recipe has been burning a hole in the black binder where I keep the hundreds of pages of recipes I fantasize about baking one day. So after having ice wine on a recent trip to Toronto (Inniskillin, no less- do it right!), I was officially inspired to blow the dust off this easy-to-make, mousse-like recipe.
(Sabayon, by the way, is like zabaglione- if that means anything to you. Basically this is a custardy/moussey dessert, and is perfect with fresh fruit at the end of a meal. Serve it with the Icewine, of course… and enjoy liberally.)
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I have always been a huge Kahlua fan. It’s sweet (enough said), and has really never done me wrong like most other alcohols have been know to do over the years (other than that time in Vegas. Oh, sweet liqueur, you really messed me up that weekend. And yet I came crawling back for more of your coffee-rummy goodness).
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I’m not being a goofball- it actually, really, honestly is National Chocolate Mint Day.
February 19th… forever mark your calendars with this auspicious anniversary. And try a few of the mint chocolate gems below: Chocolate Mint Bark, Decadent Mint Chocolate Truffles, Mint Chocolate Fudge Brownies, and a martini known as the Boozy Chocolate Minitini. (Mint + chocolate + alcohol… I’ll cheers to that.)
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