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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Better than Pina Coladas Cake

Better Than Pina Coladas Cake

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Last weekend, I visited my sister at school in LA. I'm still having trouble processing the fact that she is a senior, and in the middle of her LAST semester of college - because I feel like that makes me old. I've definitely been feeling old as of late. A couple weeks ago, the perfect storm of work stress, not sleeping, and winter weather combined into an overwhelming maelstrom and prompted me to get online and buy plane tickets. I think it was about 2 a.m. - I realized I really just needed a change of scenery - ASAP! As I clicked through travel blogs, gazing at pictures of palm trees and and singing to myself ("bring me two pina coladas - I want one for each hand. Let's set sail with Captain Morgan, though we'll never leave dry land") my plan came together: I definitely needed a change of scenery, fast. Preferably, beachy scenery accompanied by warmer weather and good company, and what better company than my sister??!

Troubles? I forgot 'em. I buried them in the sand.

We didn't have any pina coladas, but I had a great time touring her campus, seeing her college friends and meeting some new ones (not to mention completely freaking out a few that I'd never met before, who weren't quite sure for a minute which girl was their friend, and which one was the creepy clone/pod person...we kinda look alike), swapping funny stories about dorm life and sleepwalking, enjoying wonderful food, and soaking up sun on the beach. So much better than pina coladas! I think Ellen would agree :-)

Peppermint Kahlua Chocolate Cookies

A cool minty, chocolaty, softy, pepperminty-crunchy cookie just in time for your last-minute holiday baking rush!  

I purchased a big bottle of Peppermint Mocha Kahlua a few years ago and have been able to put is to good use in a few recipes at Bake It with Booze.  We've made cake, sandwich cookies, and whoopie pies with this festive and seasonally appropriate Peppermint Mocha Kahlua.  

Kahlua has also found its way into a few other goodies here at Bake It With Booze.  It's an easy way to add coffee to chocolate baked goods, thus bringing out the chocolate flavor without overpowering the recipe with coffee flavor.   

I always have cookies in the freezer in case I have a random sweet "need," or course, or for when I want to send a friend or my dad off with a few treats.  I don't know about you, but I rarely make cookies just for myself, which I did with these lovelies.  I share all the time, but sometimes it's just nice to have a batch all to myself. 

These cookies have just the right amount of chocolate with a nice cool hit of peppermint, are so easy to make and freeze wonderfully.  

And, who doesn't like a little extra peppermint with their chocolate? 

Happy Holidays and all the best to you in the New Year!  

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Spiced Rum Pumpkin Poppers

I made these awhile ago. Actually, I think I made them in September, the very moment the temperature dropped below 90, giving me the courage to fire up my oven. The novelty of the fall season and the brisk 80 degree weather inspired me to bake something with pumpkin, as you do in the fall. I don't really have a good reason for why it's taken me so long to post these, but I feel like my timing is actually impeccable. It seems like a huge chunk of our population needs a reminder: it's still fall! 

It's the first week of November, and we're (still!) in the middle of my favorite season. Even though we're in California, the weather is decidedly crisp, and someone wisely had the foresight to plant lots of Chinese Pistache, Liquid Ambers, and Maple trees so my neighborhood is (still!) awash in brilliant color. The days are getting shorter, but I'm just not in a hurry to rush right into the Christmas season. Holiday decorations are already popping up everywhere, the State Capitol's tree was delivered today, and I'll admit that I got a peppermint mocha, in a cute red cup, from Starbucks today. Technically, red is also a fall color, so I told myself I was celebrating FALL. I love Christmas, but fall is SO very lovely - can't we just enjoy it awhile longer?

Will these convince you?

Spiced rum pumpkin poppers. Sit down & stay awhile.

Bambi's Apricot Pie with Amaretto

This pie is really a tribute to my grandmother, whom we called Bambi.  Bambi, you say?  Story goes that my oldest brother, Chris, couldn't pronounce "grandma," so somehow 'Bambi' stuck.  It was always cool to have a grandmother with this very unique name.  

Bambi was legend just like this pie has proved to be.  

My uncle used to talk about "Mama's cot pie."  He mentioned once that he thought that Bambi cooked the apricots before placing them in the crust.  I've seen a few old-fashioned pie recipes that call for cooking the apricots in a cornstarch-thickened sugar mixture.  Kinda like the same filling used in lemon meringue pie.  

With that bit of baking 'hint' I knew I could use my strawberry rhubarb pie as a basis for this Apricot Pie with Amaretto.  So easy.

I wasn't sure which type of booze to add to the filling...Initially, I had thought about brandy.  But, apricots and almonds just seem to go so well together.  And, this time it's a hit!  

I think it's fitting, too, that these apricots are from an orchard adjacent to Bambi's property in Esparto, California.  Manas Ranch is located in Esparto, a very small town where my parents were born and raised.  I have many, many fond memories of spending time with Bambi in Esparto.  We'd stop by this orchard, right next to Bambi's almond orchard, pick some cots and drive around Capay Valley eating cots and chucking the pits out the car window.  

Probably the best parts of spending time with Bambi were listening to all the family stories and adventures she had, starting first with her experiences at the speakeasies in Sacramento as well as her teaching me to drive when I was 14.  Pretty cool when you can drive at 14, pass the local sheriff and not get pulled over.

That's what you do in the country.

I know you'll love this fresh and easy pie.  The amaretto really does add a nice depth to the filling.  I also used amaretto in the crust this time with great results.  

I hope you have a chance to make this pie.  For me, enjoying a sweet and silky piece of this memorable pie is truly like coming home.

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Jalapeno Popper Pastry Pinwheels

Just in case you have some last minute party plans pop up unexpectedly, you'll want to keep this recipe handy. I came up with this at the very last minute possible, when I needed to bring an appetizer to a BBQ. These disappeared FAST. This is a very quick & easy recipe, and the finished product is sure to please. Plus, you get to be the one that shows up at the party with "Jalapeno Popper Pastry Pinwheels". That sounds way more exciting than "I brought the green bean casserole", in my humble opinion.

Jalapeno Popper Pastry Pinwheels...with tequila!

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Plus, it has tequila - and I find that always to be a selling point. The tequila adds just enough moisture so that the cream cheese yields and everything mixes together well, but due to the alcohol content, this extra moisture will evaporate pretty quickly in the oven. It will leave behind some tequila flavor, but it won't make your filling so runny that it melts and dribbles out of your beautiful little pastry rolls, and all over your oven. The salt provides all the seasoning you need (simple is good, in this case). If you're concerned about these being too spicey, you could use green chiles instead of jalapenos, or half-and-half.

Irish Brownie Bites

Every guy I've ever met who had Irish in his blood loves chocolate.  He loves all chocolate in its many varieties:cookie, cakes, mousse, pie, brownies, blondies, bars...The list is endless.   This Irish version of a simple brownie bite is sure to please every Irish Man in your life.  Trust me...I know these things.  

I used the cocktail recipe, Lucky Irishman, as the inspiration for these little bits of heaven.  It's a cocktail made with Baileys and Irish whiskey (duh...).  So, in true cocktail fashion, these are a 50/50 mix of those two alcohols in both the brownie and the frosting.  A winning Irish combination, as you've seen here with Jacqueline's Chocolate Stout Cupcakes (with stout and chocolate) and my Luck o' the Irish Cupcakes.  

There is one sneaky secret here: I used canned frosting.  Yes, I know...How could I do such a thing?  Well, I had this canned frosting, not knowing what to do with it.  I wanted something easy to make, with booze.  And, I knew I could zuzz it up to taste better...And, I DID!  

Last little addition: half a Lindor dark truffle.  I know...You thought the booze and brownie were enough.  Again, I needed to do something with these truffles.  I don't eat dark chocolate, but love to bake with it. 

So, truffle meets brownie meets canned frosting meets Lucky Irishman.  So gooooood...

St. Patrick would be proud!

I am sharing this recipe over at Cake of the Week as part of this month's Baking with Spirit Challenge: Irish Cream.   Yeah...

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Peppermint Mocha Kahlua Brownie Sandwich Cookies

December is nearly over, and we've almost made it to the end of the holiday season. I don't know about you, but I'm kind of glad. Spending time with family is awesome, and obviously I love to bake, but I'm no Martha Stewart. This baking blogger is enjoying leftovers and savoring my quiet weekend. So, about those leftovers. Everyone has leftover candy canes, right? I mean, I buy them every year because they're cute, but no one really eats them. Now that Christmas has passed, I thought I'd experiment and find something interesting to do with them. Also, I'd picked up some Peppermint Mocha Kahlua, per Ellen's recommendation, so obviously I had to do something fun with that! Still, I felt like keeping it simple and doing something easy.

Here's what I came up with: these Peppermint Mocha Kahlua Brownie Sandwich Cookies are VERY easy to make, they look deceptively impressive, and they're DELICIOUS. If you need something festive to bring to a New Year's Eve party, and don't have a lot of time, these would be great.

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Pistachio and Orange Liqueur Cake {Watergate Cake}

Okay, so raise your hand if you were alive when President Richard Nixon resigned?  How many of you watched his speech on TV?  Ah, even fewer...Okay, how many of you (or your parents) saved the newspaper announcing the resignation?  As I thought...Not a lot of you.

That's okay my friends, because we have the Watergate Cake to bring back that very pivotal time in political history.  And, just for the record: I can answer "yes" to each of those questions.  Yup, I'm that old.  :)  This single event in our history was my first real introduction into politics at a very young age.  We were living in Northern Virginia at the time of the Watergate Scandal and I was learning about U.S. History, so this had real meaning for me as a young history geek.  I'll never forget those times...

So, most of you don't know that I am a history geek.  Yeah, I read those really long and fairly dry presidential biographies and such.  The people on my commuter bus just roll their eyes when they see my books...I've received some flack for my geekness.  It could be worse...

This cake was developed by the folks at Jello when they introduced pistachio pudding.  The date coincided with the Watergate Scandal, so coming up with a name was pretty easy.  It's quite likely the only green cake widely known, but I think most folks have lost its original name.  So, pretty cool for me that this cake covers both my hobbies: the blog and reading history books...A true win-win for this geek.

Blog baking lore has it that this cake is so aptly named Watergate cake because Jello's pistachio cake was filled with nuts and covered in fluff much like the Nixon administration has been admonished.   Go ahead...Roll your eyes...

Watergate Complex, U.S. National Register on Historic Places

I really wanted to try a pistachio cake for a while, just sounded so good...This one is easy and the ingredients are simple.  I used salted pistachios which really added a huge pistachio flavor.  Very moist and holds up well to all that frosting. 

I used the ombre' frosting style that you see all over Pinterest.  I learned how to make the ombre' frosting from a video by Stephanie at 52 Kitchen Adventures (link below).  I highly recommend watching her video if you are a visual person, like me. 

You'll see this cake again sometime soon in its "scratch" version.  I bought myself a cookbook for my birthday this year: Vintage Cakes.  So, the cake is really "Part 1: Watergate Cake" with its "scratch" cousin coming soon. 

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Blueberry Banana Brandy Bars (B4s)

The brandy give these "brown bag" bars a little kick and depth of flavor often missing from some banana cakes.  And, I knew that blueberry and brandy would be a great pairing.  Super easy and a great way to use up those ripe banana sitting on your counter! 

So, funnily, I was watching ~briefly~ Charlie and the Chocolate Factory last night, and just so happened to stumble into the part of the movie where Violet Beauregarde eats the complete dinner gum, replete with blueberry pie.  Before Willie could convince Violet not to sample and even spit out the gum before dessert, she enjoyed her meal only to find as she started "chewing" on dessert that she was becoming a blueberry!  Remember Violet (from the original movie)? 

Violet sure learned her lesson...This is the part when the Umpa Lumpas show up to roll her away.  I never liked Violet...Just too bossy!  And, I will admit, I turned off this Johnny Depp version of the movie almost immediately after the start of the Umpa Lumpa disco scene...I mean, really? 

OK, back to my B4 bars...I found this recipe in my King Arthur baking book, under "Brown Bag Banana Bars."  The name does not do these "cake" bars justice.  Packed with poppy seeds and with a texture that has a nice "crunch" from the cornmeal.  I added blueberries, which were in the fridge, for a fresh and bright addition.

Easy to make, moist and full of banana and blueberry flavors: one of my favorite combinations.  And, the brandy gives them a nice smooth flavor...

Delish!

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Balsamic Onion Pull-Aparts

Easy beer bread turned into something extra special using locally-made Marinated Balsamic Onions from The Rustic Fork in Folsom, California.  I meet Sonya, the owner of The Rustic Fork, at this year's Raley's Grape Escape in downtown Sacramento.  It was a fabulous event where scores of restaurants, cafes, wineries and even food trucks provided tasty bits and yummy samples of their special libations.  It was a great evening savoring great local and regional foodie favorites!

Sonya has some wonderful recipe ideas, too.  I especially loved her sweet and spicy bbq sauce and am hoping to create something pretty special with that product too.   It's great to see a local business and amazing cook bring her ready to use sauces and relishes to home cooks to create easy and flavorful appetizers and dinners.

Balsamic Onion Pull-Aparts are inspired from one of The Rustic Forks offerings: Marinated Balsamic Onions.  Let's just say, YUM!  Full of flavor and a deep rich color from slow cooking of the onions.  I used them as a filling for my pull-aparts combined with a great and easy beer bread recipe that I shared with you a while back.  This dough is super forgiving and loves, loves, loves to be slathered in savory cheesy stuff!

A perfect savory appetizer or a great dinner roll.  Perfect size for making ahead and freezing.  Great for this fall and winter soups and stews.  And, you don't have to do the pull-apart version, just place the pinwheels in the pan and ~voile~ : instant dinner rolls!  I love easy...

As for me...These yummy little powerhouses of flavor are perfect portion controls for bread consumption...A little thing I have a huge challenge with at present!


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Orange Banana Bourbon Loaf

I think if you love bananas and you love to bake, you're always plagued coming up with over ripe bananas and trying to figure out what to do with them.  This time around, my inspiration came from an orange nut bread that my mom used to make.   For some reason, I just couldn't locate the recipe, so I looked around at all my cookbooks for some inspiration...

And, this time, though, I wanted to combine orange and banana.  And, sure, we all know there would have to be booze involved.  I personally love bourbon with both orange and banana, so I figured I had the potential for a double "win" here!

This loaf cake is super easy to make and amazingly moist.  I was surprised how much it rose in the pan, yet was not overly dense.  I like loaf cakes, but I especially like moist and dense loaf cakes. 

This recipe is adapted from a cookbook, Ida's in the Kitchen, which I was gifted about 3 years ago when my father and I drove to Utah and Colorado.  We visited some of his former work colleagues when he as stationed at Dugway Proving Grounds.  I was lucky enough to get my pick of over 100 cookbooks from his friend, Vera, who had just lost her husband, the avid cook in their home.  Ida's in the Kitchen is one of those books...Filled with old-fashioned baking and simple and easy recipes.

No copyright date...Ida has a few books out there...Hand-written corrections...Love it!

We stayed at his friends' house just outside of Salt Lake City.  Dorothy and Roy Keeling are some of the best folks I've even had the pleasure to me.  The greatest gift was watching Dorothy cook!  She is a "Southern" cook, replete with making biscuits by hand.  I was in heaven helping around her kitchen as she imparted cooking wisdom to me.  I came away with SO many of her recipes, I fell quite honored.  And, inspired!!

I hope you try this loaf cake.  It's easy to pull together, nothing fancy or complicated.  And the end result has lots and lots of WOW factor!!

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Chocolate Stout Cookies

We've all heard of chocolate stout cupcakes, but I really wanted to try some stout in brownies.  But, brownies seem like such a big commitment of sorts...A whole pan...Just too tempting for me these days.  So, cookies sounded about right in the portion control department.   And, I could freeze them.  Always a plus!

Freezing cookies and having a stash in the freezer solves a few issues:

1. I have a ready source of cookies for my morning coffee.  Yup, I start every day with a cookie.  How bad can that be?
2. If someone comes to the house to do work, like the guys who came to prune trees, I have some for them to munch on while they are here. 
3. I will always have some for my dad when he comes over.  My dad LOVES cookies.  His motto:

There are no bad cookies, some are just better than others.

I love my dad.

These cookies are super EASY to mix up and bake.  They hold up well too with adding this and that.  I added salted peanuts because I love peanuts and chocolate.  Get a little protein boost in your cookies, too!  I especially like that these cookies have a shininess to them.  Almost festive. 

Great with a cup of coffee or as a quick snack.  I would imagine that any sort of booze could be added.  Go ahead, experiment!

Moist and chocolaty and peanutty...All my favorites in one cookie!

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Lemon and Blueberry Gin Loaf Cake

 Lemon and Blueberry Gin...Doesn't that just *RING* with the sound of an amazing cocktail?! Too?  This recipe is from Erica's Sweet Tooth, a very cute blog hosted by Erica who makes super adorable and yummy things.  I covet her photos and ability to make everything look just like it tastes: Delicious!  The Blueberry-infused gin idea originates from Post Prohibition a very stylin' and hip web site embracing the concept of traditional cocktails plus much more. 

Gin is made from distilling grain alcohol with juniper berries and has lots of flavor profiles.  And, once again, I was exceedingly happy to learn that 11th century ITALIAN monks first mixed juniper berries with crude distillates.  This concoction was even used as a remedy during the Black Death.  Gin has a very long and interesting history including bathtub gin made for the speakeasies during Prohibition.  I'm pretty sure that's when my grandmother, Bambi, gained her pension for Sloe Gin Fizz....

If you are a gin drinker, I am sure you know all the subtleties of gin: fruit and citrus palates, sloe gin versus London dry gin, country of origin, and favorite cocktail.  What I bet you don't know is that there are very, very few (if any) baked goods which call for gin.  Let's just say, I had to get creative...Lord knows I wasn't EVER going to drink this stuff.  And, as gin is flavored with berries, blueberries and gin just seem to go together.

This *EASY* and *SUPER DUPER MOIST* loaf cake is so luscious, I may just have a Nigella moment and pull out the thesaurus to find more words!  Plumb, juicy and sweet blueberries surrounded by tart and tangy lemon yogurt cake...With just a subtle hint of gin in the cake and in the syrup that wraps its arms around this cake.  Perfect for breakfast.  Lunch.  Dinner.  You decide.

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Beer Bread

If you decide to try out this recipe, I promise it will be one of the most satisfyingly simple things you've ever made. This beer bread has a buttery, crunchy, lightly salty crust on the outside, all the way around, and is soft, airy, a little chewy, and slightly sweet on the inside. There is absolutely no sifting, kneading, proofing, resting, or anything even remotely complicated about this recipe. Just some pouring, stirring, and placing into a hot oven. You can do this!

I would almost venture to call this bread "foolproof" - and that's a legitimate claim, coming from me. I make many foolish mistakes in the course of recipe experimentation. One of these days I'll post blooper pictures. No, I probably won't. But seriously, make this bread. If you have last minute company (summer is coming - it happens!) and want something impressive to serve but don't have time to go to the store - make this bread. You probably already have all of the ingredients.

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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Harvey Wallbanger Cake for Picnic Day

I made this cake for a small gathering on Unitrans alumni friends in Davis last weekend.  It was the 98th Picnic Day celebration and the 1st Picnic Day at the Park for me and my Unitrans buddies.  Our fellow alumni, Mike, has gathered at Davis Central Park for years and I was lucky enough to stumble on his mini-party last year for the first time.   As you might remember I helped organize a reunion of my Unitrans buds last October...The pictures pretty much told the story.  No bus driving this time, but we had a blast, replete with a great BBQ at Mike's beautiful home (off the golf course) in Woodland. 

My friend, Lisa, gave me this recipe.  It started with a phone call...I rarely answer my phone (as most of my friends know...).  When I heard Lisa's voice, it sounded kinda concerned.  She had planned to make her father's favorite bday cake, Harvey Wallbanger, and couldn't find a key ingredient: orange cake mix.  The cake is based on the cocktail which dates back to the 1950s.  Once I heard the NAME of this cake, I was IN! 

So, onto the internet search to figure out what this cake was all about...I found a few recipes with pictures.  Intriguing.  Fun.  Different.  Galliano?  I needed a REASON to buy some...Really.  It's the truth.  I have a fondness for this Italian vanilla-anise liqueur after many a Unitrans trip up to Poor Reds for amazing Golden Cadillacs and the best tasting ribs on EARTH.  Mind you, after a few too many cocktails at a very young age, most ANY food is going to be the BEST you've ever tasted.  ;-) 

A few weeks later, Lisa had successfully made the cake with a yellow mix and she saved me a piece...Moist and such a different, yet amazingly complex flavor.  I knew I had Picnic Day plans with my Unitrans buds (Lisa's husband, Ivan, and I drove buses together...you see the connections here) and THIS WAS THE CAKE! 

Unitrans alumni meets Poor Reds memories meets Picnic Day at the Park!

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Pi Day Pie Blog Hop! Brandied Apple Pie with Cheddar Crumb Topping

It's Pi Day!  We are happy to be participating in an annual holiday that only math geeks may appreciate...Today is 3.14...Get it?  Pi Day!  In case you were wondering, Pi ( π or 3.14159265...) is the number that is derived when you divide the circumference of ANY circle by its diameter.  For the math geeks in the room that's:

Our local blogger buddy, Dorothy, at CrazyforCrust was the inspiration for today's posts.  She's a math geek, we are math geek...We are PROUD math geeks!  Math geek girls ROCK!! 

We are sharing posts from other  π-minded bakers today.  Go on, hop on over for some GREAT π's and tarts!!

Crazy for Crust
Apple Galettes by Kristin’s kNook
Baltimore Bomb Pie by Something Swanky
Grasshopper Thin Mint Pie by The Domestic Rebel
Banana Split Brownie Pie by BruCrew Life
Irish Banana Cream Pie by Shugary Sweets
Apple and Apricot Tart by Trilogy Edibles
Reese’s Fudge Pie by Mandy's Recipe Box

The brandy in this pie gives it a velvety sweetness...Almost silky.  Elegant, too.


I'm sharing this recipe over at Cake of the Week's 
Baking with Spirit Challenge: Dark Spirits.  

Hop on over to Cake of the Week to see even more 
booze-inspired baked goodies!  

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Shamrock Sugar Cookies with Whiskey and Baileys Frosting

Moist and soft, green-tinted, whiskey-infused sugar cookies with smooth Baileys frosting...Wearing o' the green never looked so good!

These are my favorite sugar cookies and are mildly adapted from my favorite cookie book, Cookie Mania.  It is out of print, but if you're lucky, you can find a gently-used copy on the Internet.  It is my secret recipe book for the majority of my Xmas cookies.   Shh, don't tell anyone. 

I don't make sugar cookies often, well, almost never really.  This recipe is very forgiving and makes a very moist cookie that holds up to frosting.  They are very plain on their own, so I highly recommend at least sugar on top.  I tried to tint them green, but alas I goofed.  No problem, I adapted.  They still turned out yummy and soft.

The addition of Jameson Whiskey really helped crisp them up and I think it was necessary as they can tend to get really soft once frosted.  Not this time!  Soft, yet still a nice chewiness.  The Baileys frosting was a BIG hit at the office.  Each time I opened the Tupperware container to share, the waft of Baileys helped the day go by so much better.  :) 

Easy recipe, cuz I don't make cut out cookies unless they are EASY! 

Erin-go-Bragh, ya'll! 

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Cheddar Mustard Beer Bread

I always say that, "I can't make bread to save my life!"  Thank goodness there is a Nugget Market close by...But, after last weekend, I sure can make BEER bread!  I changed things up a bit and switched my usual BIWB emphasis on the sweet for something comforting and savory.  I had some homemade bean soup just waiting for this particular companion. 

Really crunchy on the outside, soft and cheesy on the inside...Are you salivating?  A great match and a great loaf of bread!  Easy, too.  I love easy.

I'll be honest, I made this last weekend in a bit of pent-up baking frenzy.  I also made killer chocolate creme de menthe cupcakes, too, for a St. Patty's Day post. You see, I thought I was giving back my loaner KitchenAid, but it turns out my friend won't take it back.  Thank you, again, Peggy for your kindness and understanding of my addiction.  My KA is still in Michigan.  I haven't heard anything and I'm honestly very worried. 

So, when I worry, I bake!

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