Drunken Pumpkin Snickerdoodles

These are not your grandma's snickerdoodles!  Our cocktail twist on an old fashioned favorite: Drunken Pumpkin Snickerdoodles.  You've seen my "Old Fashioned" Snickerdoodles from a few years ago.  This time around, I used the same vintage cocktail flavors and brought them more modern and swingin' with the addition of that fall baking favorite, Pumpkin.  

Jacqueline shared some snickerdoodles with me last week and I loved how her addition of applesauce made them soft and not thin and crumbly like in some snickerdoodle recipes.  The apple was so subtle, but just a nice nuance.  I have wanted to make a pumpkin version of my "old fashioned" snickerdoodles, so the time was right with the cooler temperatures and the age-old hankerin' for the smell of cinnamon and pumpkin in the kitchen.  

These are light and fluffy and almost cakey.  If you like your snickerdoodles more chewy, you can reduce the number of eggs.  There are lots pumpkin snickerdoodle recipes on the Internet that have no eggs and the result is very chewy.  Also, as these have less cream of tartar than more traditional snickerdoodles, they won't have that distinctive taste...Something for which I was down graded on my entry to last year's state fair.  The judges just didn't get my play on words, either, noting the name "Old Fashioned" meaning my twist on cocktail meets cookie.

A combination that's sure to please both young and young at heart...The addition of the pumpkin makes them almost feel 'healthy,' while the addition of the white chocolate chips makes them a bit more elegant. 

Who doesn't enjoy a good oldie but goody, right?

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Peach Blueberry Pie with Bourbon

Today, I'm sharing my favorite pie, with a boozy new twist!  Sweet peaches laced with plump and juicy blueberries, surrounded by an old-fashioned filling rounded out with Jim Beam Kentucky Bourbon...A traditional summer pie made more modern thanks to Mr. Beam!

I love this pie.  Love with a capital L.  

I have made this pie annually for at least 10 years.  And, in case you haven't figured this out: I have a weakness for pie.  Pie in any way, shape or form.  And, yes, there was ICE CREAM involved this time, too...  

And, yes, that ice cream was served with my favorite kind of pie: Breakfast Pie.  You've met our breakfast pies many, many times.  Why expect anything different? :)

You will LOVE this pie.

Seriously good.  Seriously decadent.  Seriously swoon-worthy.  All, in one easy pie!

Please don't be fooled, my friends.  Yes, this is a summer pie.  IMO, probably best made with fresh fruit.  But, I wouldn't shy away from making this using frozen fruit.  Nothing wrong with a little bit of summer to round out your fall pie experiences.  Go ahead.  It's all good!

I know I won't be shy...*WINK*


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Kentucky Bourbon Cake {and a Giveaway}

Some things in life are just simple.  Simple is sometimes the best way to go...I sometimes forget about simple...This cake is a very simple butter cake with bourbon.  And, no doubt...this time at BIWB, simple is best!  

Super easy, super rich, and super boozy.   All my favorite things! 

My friend, Susan (over at My Mother's Apron Strings), makes amazing and comforting Bundt  cakes of all sorts: lemon, apple fritter, pumpkin caramel, banana, vanilla...I've had my eye in making a boozy version of her vanilla Bundt cake for quite some time.  I knew I wanted a solid vanilla butter cake and my booze of choice would, of course, be bourbon.

I love the smell and taste of bourbon baked in a vanilla cake.  I especially love when the bourbon is used in the soaking sauce AND in the glaze.  This cake does both and does not disappoint.  

I used my new cookbook, Vintage Cakes by Julie Richardson.  She has some great recipes and lots of nostalgia about each cake.  This cake is inspired by, what else, her Kentucky Bourbon Cake.  I made mine with dates; you don't have to, neither does Julie.  It's all good!

And, because we love you and we love our Bundt cakes, we are giving away a Nordic Ware Fleur di Lis Bundt Pan!  We also must thank our friends at Sur La Table for helping us with this giveaway.  

To enter, please leave us a comment and tell us which cake you would make from Vintage Cakes.  Our giveaway is open to any one who lives on the planet, of course.  You have until 9pm PST, February 10, 2013 to enter.   Please also tell us how to contact you.  

Ready, set, go!   

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Spiked Eggnog Cupcakes

A great boozy treat for your holiday cocktail party!  Even if you can’t stand eggnog, you will love these cupcakes!  Not too sweet.  Moist.  Just the right amount of spices and bourbon.  Perfect for an easy to make, after-work dessert that is a true crowd pleaser.

I rarely, if ever, bake after work.  If you hadn’t noticed, we have “day jobs.”  So, our baking and creating time is limited, which is why you don’t see us posting multiple times in any given week.  But, we hope that we bring you delicious and consistently yummy treats that incorporate just that “right” amount of booze, without going overboard.  

For example: Ever had rum cake that was just TOO rummy?  I have, and it really soured me at a very young age to the wonders of booze and baking.  That’s really a large part of this journey on our blog--figuring out the right combinations of booze and other ingredients...It's not as easy as you might think...But a challenge (and adventure) we just couldn't pass up! 

Everyone at my holiday luncheon and white elephant gift exchange loved these…I even gave a lovely to an “eggnog skeptic.”  Her comment, “I was really skeptical, but it was great!”

Sharing this over at Cake of the Week, Baking with Spirit!
Sharing this over at Simple Living and Eating, Foodie Friday Linky!

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Bourbon and Orange Babka

Babka for your Babka!  It's Mother's Day and all over the world folks are eating and laughing and thanking their mother's for all sorts of things.  Birth, learning to cook, love of reading, surfing, sewing, mountain biking, making a good cocktail, fashion, laughter, you get the idea.  Moms, it's your day. 

Babka is the Polish word for Grandmother.  Babka is a polish sweet yeast bread that is SUPER EASY to make...If I can make it, you certainly can.  This recipe is easy and full proof as it comes from King Arthur Flour.  If you've never checked out their website, go there and fast!   I highly recommend the catalogue, too.  It's almost like reading a baking magazine and has lots and lots of great tools and ingredients. 

So, for all those moms I know out there and Babkas all over the world: Happy Mother's Day!!

A truly American version of a Polish Babka with

Jim Beam Kentucky Straight Bourbon Whiskey. 

Mildly Sweet and Very Smooth...Yeah.

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