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Saturday, July 2, 2016

Nectarine Raspberry Crisp with Limoncello

So, I just realized that I'm going to a food blogger conference in a couple of weeks, and I haven't actually blogged about food in awhile! I'm failing miserably as a Midtown hipster. To rectify the situation, I rousted my fiancé out of bed and spirited him off to the hipster mecca: the Midtown Sacramento farmers market. We bought homemade organic dog cookies, collard greens (fiancé wrinkled his nose at that, until I told him I'd be cooking it in bacon), nectarines, and raspberries. Oh and we did some wine tasting too - we discovered that Heringer Estates in nearby Clarksburg makes an excellent Malbec, so we got a bottle of that, too. Then it was time to sherpa everything home and bake!

We're having a BBQ tomorrow with the fiancé's family, and I decided to bring fiancé's favorite: peach - raspberry crisp (with nectarines, because I don't actually like peaches... Texture thing... Fuzz...usually when I make something that involves peaches, I use nectarines).

So, this is a super easy recipe. There is minimal fuss (and no fuzz) involved.

I sliced up about six nectarines (skin on, because no fuzz or fuss) and placed them in a 9 x 11 casserole dish that had been coated with butter, then dumped in a 12 oz container of (washed) raspberries.

Pretty, huh?

To create a juicy syrup and keep the nectarines from drying out, I mixed half a cup of limoncello with a teaspoon of cornstarch and poured that over the nectarines and raspberries. 

Next, I melted one stick of butter (unsalted, because that's what I always buy, but salted would be fine too). And I went ahead and browned it, because yum. And then I threw in a teaspoon of vanilla, so my kitchen was smelling pretty incredible. Next, I combined one cup of rolled oats, half a cup of sugar, half a cup of flour, and a teaspoon of salt in a mixing bowl, then poured in the melted butter and mixed until it came together in a crumbly consistency. 

That buttery goodness got sprinkled over the nectarines and raspberries. Then I chopped up another two tablespoons of butter and sprinkled that on top too, for good measure. 

This went into a 400-degree oven for about 35 minutes. The time might vary depending on how much fruit you're starting with, elevation, etc. but you know it's done when the fruit mixture is bubbling and the crumble is golden brown and crispy.

Now if this can just make it til the party tomorrow...

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Tuesday, March 17, 2015

Irish Car Bomb Twinkies®

Happy St. Patrick's Day!  Irish Car Bomb "Twinkies" are the perfect end to your corn beef and cabbage celebration!  These are made very similar to the cupcake varieties that you see on the internet with some adaptations:  chocolate stout cake with a creamy chocolate whiskey filling and topped with an Irish cream glaze.  A little bit dressed up and  little bit down home. 

I've had these on my baking bucket list for a long, long time.  I had wanted to make the cupcake version, but when Hostess announced that they would be closing up shop on Twinkies, I had to get the pan to make homemade Twinkies.  The pan is called a "cream boat" pan.  So, technically, these are Irish Car Bomb Cream Boats.  No copyright issues there...And, if you remember, Jacqueline posted her delicious version of Grown Up Twinkies with Rum a while back, too.

Moist chocolate cake that holds its shape well and can handle the filling of chocolate whiskey marshmallow cream. Lots of great chocolate flavor in this beauties.  Once these are filled, they are topped with a Irish cream glaze.  Booze of choice for these are Tullamore D.E.W. (no surprise!), Baileys Irish Cream and Bison Organic Chocolate Stout.  Irish all around and I wouldn't do these any other way.  

This was sort of a trial and error process for me.  I tried to cheat and didn't prepare the pans with shortening and flour.  Well, I sure learned my lesson and now have 14 'rejects.'  Not very pretty but taste great.  Good news is that the second attempt was a success.  So, if you try these, prepare your pans the old-fashioned way or you will have lots and lots of chocolate cake crumbs to make some trifle or cake pops.

Trial and error aside, I will make these again.  Now I know all their secrets and am excited to try different versions of Twinkies for adults!  

Hope your St. Patrick's Day is grand!  

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Friday, October 31, 2014

Halloween Hazelnut Checkerboard Cake

Happy Halloween from Bake It With Booze!  Hope you're all enjoying the day replete with costumes and candy.  It's going to rain here tonight, so I have no solid prediction on the number of Trick or Treaters...So glad I bought ALL that EXTRA candy since it is a Friday Halloween!  Looks like my freezer will be happy with left overs...Oh, what to do! 

I've thought about this checkerboard patterned cake for a very long time.  I knew I wanted to make it a theme or holiday cake so that I could get creative with the colors.  I wanted a nice white cake recipe and a nice subtle flavor so I used Frangelico instead of the traditional almond flavor.  I knew I only wanted three layers.  I first saw a checkerboard cake at Sprinkle bakes.  It looked so fun, but perhaps a bit more anal retentive than I wanted to take on.  

In the end, it was so much more easy than I had anticipated.  I just had to have a PLAN.  And, like most of life, the 6 Ps prevailed: 

Prior Preparation Prevents Piss-Poor Performance.  

Read that first in a hiking magazine a life time ago.  Still holds true today.  

I simply adore the Italian Meringue Buttercream!  Not as difficult as I had thought, so I was pleased with the results.  Very smooth, yet amazing stable at room temperature.  Perfect for this cake...These Italians Rock!

You can make this cake with no worries!  Have all your ingredients and equipment ready, set aside some time so that you're not rushed, and enjoy what unfolds!

This cake was a huge challenge but one I was so thankful to have accomplished.  Lots of oohs and ahhs from the folks at work, which is always nice.

Happy Halloween!

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