Lime Mojito Bars

I know.  You're saying to yourself, "Self.  If only I could eat that screen!"  And, yes.  Believe it or not, these Lime Mojito Bars do taste as good as they look.  Velvety smooth, sweet lime cure nestled on top of a short bread cookie crust.  The colors just pop in this easy lime curd bar based on the traditional summer cocktail, the Mojito.

The Mojito translates to "something a little wet."  It is a traditional highball cocktail, served in a tall cooler with ice.  Cuba is the birthplace of the Mojito, which consists of 5 simple ingredients: white rum, sugar, lime juice, mint and sparkling water.  Sound refreshing doesn't it?  

I've tried to make a Mojito, once.  It didn't go so well.  I'm not sure why, perhaps it was the mint and lime.  I just couldn't wrap my cocktail taste buds around that flavor combination.  I have always imagined it might have gone much better if only I had an authentic muddler, which is used to mash up the mint leaves into the sugar.  

Maybe I need to try this mojito cocktail making one more time as the weather changes from winter to spring...

In the meantime, I can enjoy these luscious and not too sweet Lime Mojito Bars.  There isn't a whole lot of rum coming through in these bars, and the mint is very subtle.  Next time I may experiment with a darker rum or a spiced rum, both of which might allow the rum flavor to come through.  

These Lime Mojito Bars are smooth...Just don't know how else to describe them.  The lime curd is soft yet holds its shape.  An interesting addition to the curd is a wee bit of milk.  I've never seen that in any of the similar lemon bar recipes I have tried over the years.  Might just have to make that a new "secret" ingredient in my favorite lemon bar recipe.

I've had this recipe for Lime Mojito Bars on my BIWB baking bucket list for quite some time.  It really is a great change up to traditional lemon bars that we've all been making for years.  I'm very sure I'll be making these again and sharing them with friends in the years to come.  

Give this one a try as I'm certain you'll be pleasantly surprised!

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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.

Coconut Custard Pie with Malibu Rum

Need an easy, not-too-sweet but WOW pie for your Thanksgiving desserts table?  This coconut custard pie with Malibu Rum will fit nicely among the standard holiday favorites.  Super easy to make, lots and lots of coconut, light on the custard part, and delicately favored with lemon and coconut-flavored rum.  Fabulous, too, as you can make this pie ahead of time to reduce the inevitable Thanksgiving Day stress.  

I grew up with coconut custard pie.  I think when I was very young, my mom probably made it from scratch.  As we all grew up and time was less available to bake, she likely used the Jell-o brand custard mix with coconut.  And, very likely a frozen pie crust was involved.  

Needless-to-say, I'm not a fan of frozen pie crusts...I might opt for the Jell-o custard mix, in a pinch.  However, with as much baking as I do, making a pie crust from scratch is a whole lot easier and a whole lot less expensive.  Plus, the more I practice the better my crusts have become.  This filling requires no cooking on the stove, so what's not to like?! 

If you like coconut, you'll LOVE this pie!  And, as you may have experienced in your own life as well, people are either Coconut Lovers or Coconut Haters.  

I feel a kindred spirit with the former and a great deal of sadness for the latter.   

I 'get it'...It's a texture thing, right?

This pie is chocked full of coconut and not drowning in custard.  The Malibu Rum is subtle and adds a nice depth to the filling.  All-in-all, a great combination!

A fabulous and easy-to-make addition to your festive Thanksgiving desserts table...Or, to any table for that matter:  Coconut Custard Pie with Malibu Rum.


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Strawberry Daiquiri Cake

Ah, Spring...A time for renewal and new beginnings.  I have always loved Fall, but Spring holds a very close second for me.  I love how my backyard metamorphoses beginning, oh, around the first of February.  My flowers and trees seem to bloom in sync with one another, providing me some new bloom with the each passing month.  This month, it's my red bud tree, tulips and roses.  

Ah, Spring...

Spring also means the beginning of strawberry season in Northern California.  Starting very soon, the local farmer's markets will have the first crops of strawberries.  We're very lucky in the Sacramento area to have a great selection of farmer's markets and local strawberry stands.  Nothing seems to say Spring to me like a great dessert made with strawberries.

And, although this cake uses frozen strawberries for the puree base (you could use fresh, of course), the flavor is spot-on and nicely sweet.  I opted for using the rose frosting pattern for this cake, as I've done for my pistachio and orange almond cakes.  Actually, it's a very easy pattern with great show appeal.  Nicely ties into the roses blooming in my back yard, too.  I love that...

I hope you're enjoying your Spring, wherever that may be...Even in those cooler climates where flowers are just coming up.  

And, just think, you can wear all your white shoes now! *wink* 

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Carrot Cake Cutie Pies with Spiced Rum

I sometimes have a tough time naming my BIWB creations...This one is no exception.  This recipe if based on a carrot cake whoopie pie recipe in Whoopie Pies.  But then, I changed it.  Added the booze and tweaked the dry ingredients a bit. 

My original recipe adaptation goal being to by-pass the base recipe's instructions to refrigerate the batter for an hour.  Truthfully, I didn't have an hour on my furlough day...

The resultant "cutie pie" is more like a carrot cake cookie than a "traditional" whoopie pie.  These are much more "perky"...Chocked full of flavor with all the spices...Is it a cookie sandwich, a sandwich cookie, a whoopie pie or a carrot cake-what?

Which led me to another discovery during the photo shoot and subsequent sharing of my carrot cake creations...  

I'm sure, if you follow enough food blogs, you know that "props" are all the rage.  We've been counseled to add more props in our photos.  We've been told my photos suck.  At this point, I think I do my best and really focus on the recipe and end results.  If my photos are still too yellow, please excuse me.  Do I sound a bit defensive? 

Sorry, I digress...Back to props...I had purchased some baker's twine years and years ago (pre-blog) and who knew it would be used so much as a prop?  It's typically used to tie-up a stack of cookies or a loaf of bread.  I wanted to use it but couldn't wait for the next cookie post.  So, I tied up my cutie pies!

The results were like little Cutie Pies in Bondage.  The hula girl on the rum bottle doesn't hurt the image either...Definitely a conversation starter...And, a new subtitle...However, and much to my disappointment, I just don't think our media partners would have approved...

Maybe next time...And, yes, 2012 was my year of 50 Shades.

In the future, look for more BIWB in Bondage!  ;-)

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Grown up twinkies - with rum

My morning commute hasn't been quite the same since Hostess announced bankruptcy. I drive right past their bakery/factory in Sacramento on my way to work, and most mornings, you can smell fresh bread, even from inside the car, on the freeway. I remember my mom tucking many a Hostess Ho Ho inside my lunchbox when I was a kid. And who didn't grow up with Twinkies? *sigh*

Although I've heard a few stories about someone making quite a bit of money, buying out the last Hostess treats and selling them on Ebay, the rest of us have been suffering from Twinkie withdrawal. Well, Bake It With Booze came up with a grown up twist on the iconic Twinkie to cheer you up. Now, you can make your own!

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Pumpkin Spice Cupcakes with Buttered Rum Frosting

Even though my thermometer read 88 degrees today, and Macy's seems to think it's Christmas already, fall is in the air. The leaves on my Chinese Pistache tree are just beginning to turn red, and the mornings are crisp and cool. This is my favorite time of year, and I'm so excited that the weather is finally cooling off -- I don't feel as though I'm taking my life in my hands every time I turn on the oven to bake!

So, to get into the spirit of the season (yes, Macy's. Fall is a season. Remember fall??) I whipped up these cupcakes to celebrate fall's arrival.

Pumpkin Spice Cupcakes with Buttered Rum Frosting

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Rummy Hummingbird Cake

Today, I made a birthday cake for all the September Babies in my life!  My version of an old Southern favorite the Hummingbird Cake.  If you've never had this cake, you really should try it.  It's easy to make, real comfort food and super delish.  This cake really holds up to frosting and the cake is moist (bananas and pineapple) and full of flavor (cinnamon and rum). 

I think of this cake as:

(Carrot cake - carrots) + bananas = YUM!

Best parts, though, IMO are the rum and that it has THREE layers!  I also added rum to the cream cheese frosting to give it just that right amount of mellow rum kick.  :) 

Happy Birthday!

This recipe is adapted from a cookbook by Art Smith, who was Oprah's chef...As we all know, I'm not a fan of Oprah (that would take a few blogs to explain...), but hey, regardless this-guy-can-cook! 

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Queen of Sheba Cake for Julia Child's 100th Birthday

In celebration of a culinary giant and amazing woman, I made Julia a birthday cake.  I learned about the JC100 celebration only a few days ago...I know, I live in a cave.   But, honestly, I grew up watching this woman not ever knowing what a influence she would make in the cooking world.  Or, my own world for that matter. 

I have mostly watched Julia on PBS with her Baking with Julia series.  I was so inspired that I bought that book, almost 20 years now.  I have great dreams of finally mastering croissants and brioche.  This cake, Reine de Saba, isn't in that book, but I found it on the list of Julia's favorite recipes that her publisher created for folks like me to make and post in homage to Julia's talents and passion.

My favorite quote from Julia is, "Never apologize for your food."  I'm still working on that...

Not a lot of step-by-step today as it's actually a very rough day for me.  I woke with really, really bad vertigo.  I wasn't so sure after the initial cold sweats whether I would be able to stand.  But, with some time, I'm feeling better.  It may have been the dinner last night...Unlikely, though.  Or this heat wave we're having in the Central Valley. 

More likely am feeling the great, great loss of Mrs. Finch who passed away last night, thankfully peacefully, and in the presence of her family who love her.  She was her own force of nature...Much like Julia.

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Banana Rum Toffee Cake with Peanut Butter Frosting

Whim Baking...Are you familiar with the concept?  You see a recipe: make note.  You have, yet again, too many ripe bananas: an idea.  And, a thus: a whim.  I found this recipe via CrazyForCrust's facebook post with a link to InsideBruCrewLife's blog.  Kinda like, telephone or some sort of blogger 3rd cousin.  I don't know.  Anywho, two very cool bloggers, two very cool bakers. 

I heavily modified BCL's recipe for Chocolate Chip Banana Cake with Honey Peanut Butter Frosting.  Well, if that didn't sound superwonderfulfabulous, I don't know what could.   The honey, oh honey...And, the peanutsssss

I will be honest, here among friends...I'm not a superfan of the chocolate banana thing...Just tried the chocolate pumpkin thing (great bread, Melanie!).  And, fruit and chocolate, well, just aren't my thing.  I never liked the See's Candy with the fruit centers.  I STILL don't. 

I'm a caramel kinda gal.  Love the peanut and chocolate thing.  I mean, who HASN'T broken up their chocolate Easter bunny and dipped it in Jif?  No?  Okay, you need to live a bit more...

And, a Snicker Bar has been know to rock my world from time-to-time...Not to mention the copious number of peanut butter and banana sandwiches consumed in my college days.

So, a little secret of mine is that these little Heath Toffee Bits are soooo good.  In the past, as I could rarely find them, I had only used these bits of toffee heaven in my Christmas cookies.  The great news is that Walmart has them every single time I go!  And, I had been hoarding them for so long that I had TWO bags!  Toffee Bit Jackpot!!!

Bananas, Toffee Bits, EASY yellow cake mix, Myers Rum and Peanut Butter Frosting...

OH, MG!

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Cucidati, Italian X Cookies

Everything just seems better when there are Sprinkles!!

Pin It  Soft pockets of sweet dough surrounding moist fig filling full of complex flavors.  All this in a cookie?  If you've been following BIWB, you know that this is the cookie that started it all for me on this blog idea.  I made these last year, for the very first time, at Christmas.  I did the same again this year.  Winner!  I make ~literally~ a TON of xmas cookies each year for friends and family.  These cucidati I make for myself.  These are MY Christmas tradition.   

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!

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.

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. 

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.  

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.

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):