Category: adult

Whiskey (or bourbon) caramel & a Guinness ice cream float.

Shamrocks on the windowsill.

God bless shamrocks that signal it’s spring. God bless Guinness. God bless whiskey. And… God bless the Irish.

I don’t believe in (a) God, per se. I’m more of an Agnostic myself. But if I did I’d ask him to bless the Irish- the people who make the best whiskey, make (some of) the best beer, have the best sense of humor, & who know how to have a good time. I mean… GUINNESS, PEOPLE. GUINNESS.

Oh what the hell. Hey, universe: bless the Irish.

And bless me, because I made this:

Guinness ice cream floats with vanilla ice cream & whiskey caramel.

Oh, what’s that, you ask? That’s just a Guinness ice cream float.

Just like it says. Yup. Oh and it’s topped with whiskey caramel. Mmm hmm. Yes. Ohhhh yes.

Guinness floats with whiskey caramel.

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Irish soda muffins with Jameson soaked raisins, take two!

Irish soda muffins with Jameson-soaked raisins.

Faith & begorrah! Again with the “recipe redux”? Yes. Except, not really.

Irish soda muffins with Jameson soaked raisins. This idea was one I had years ago and it was too good not to do over. However I decided to do it a different way. Last time, it was a different recipe & golden raisins (soaked in Jameson Irish whiskey) on top. This time it’s regular dark raisins mixed into the batter.

Irish soda muffins made with Jameson-soaked raisins!

Green cupcake liners make everything look so appropriate this time of year. It doesn’t even have to be St. Patrick’s Day related. Just put it in a green cupcake liner, and you’re done.

And for me, St. Patrick’s Day meals can be tricky.

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Homemade Irish cream, ’cause why not?

Homemade Irish cream liqueur!

There’s been a lot of baking going on around here lately. I think I’ve put more milage on my new oven in the last 2 months than Jay’s put on his 2 year old car. So I wanted to do something easy that didn’t require doing a load in the dishwasher. And I decided to try this homemade Irish cream. Yes, Irish cream. A staple of the after-dinner drink, collaborator in the infamous “Irish car bomb” shot, and all-around delicious beverage.

Irish cream is a cream liqueur based on Irish whiskeycream, and other ingredients such as coffee, which can be served on its own or used in mixed drinks or as part of a shot or a whole shot. Irish cream is very popular in the United KingdomCanada, and the United States.

It is usually served on the rocks as a moderately strong beverage on its own, but is often mixed stronger by adding more whiskey or sometimes bourbon, which complements the Irish Whiskey used in production. Coffee liqueur such as Kahlúa and many caramel liqueurs are also used. Baileys is a common addition to White Russians, due to its creamy flavour.

Some recipes for Irish cream liqueur have been published, which use various combinations of Irish whiskey, cream, coffee (sometimes, and usually optional), sweetened condensed milk and evaporated milk. Many have significantly less alcohol by volume than the commercial brands.

- Wikipedia

At first, I was skeptical. Obviously, we all know that Bailey’s Irish cream (or Carolan’s, or Molly’s, etc, etc) is made with cream & whiskey. But I couldn’t really believe it was that simple to just make it at home. If it was true, why wouldn’t people do it more often?

I think the answer lies with the people who buy instant pudding mix & gray-colored supermarket pickles.

Don’t get me wrong: there’s always a bottle or two of Irish cream in my house. I will probably always buy it. But at least now I know I can make it myself! I’ll never, ever run out. Plus it just makes a great gift!

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Whiskey cake, whiskey cake, I love a whiskey cake.

Whiskey is big in my house.

First of all, I’m part Irish. Jameson has been on my liquor shelf, in the liquor cabinet or on the bar in my grandparent’s basement ever since I can remember. Second of all, my fiancé is quite the bourbon connoisseur. If they make it, he either has it currently or has had it in the past. So pretty much every available surface in my dining room is covered in bottles of various whiskeys & bourbons & ryes.

It’s not a bad problem to have.

Whiskey bundt cake!

‘Cause then when I want to make something like this, I have a lot to choose from. Of course some are off-limits for baking. But the rest are fair game.

For this cake I used a bourbon, actually; Russell’s Reserve 10-year. It specifically says it has vanilla & caramel notes, which I thought was perfect for a cake. Okay I’m lying. Jay said it was perfect for a cake. Whatever.

Whiskey bundt cake.

You should use whatever whiskey or bourbon you like. Be it Jameson, Jack Daniel’s, Colonel Taylor, Russell’s Reserve or Buffalo Trace.

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Double chocolate bourbon cupcakes!

A new year, and a new recipe! And for cupcakes, no less! I haven’t made cupcakes in forever. I know. I’m an asshole, what can I say? I’ve been neglecting the very thing that got my blog any attention when it was a newbie. It’s downright horrifying of me. I’m ashamed & embarrassed. But I’m back in the game!

It’s pretty cold out, so it’s baking time. It’s been baking time since October,  late September even… so who am I kidding? But it’s serious baking time now.  A high of 11° F? I think that means it’s time to bake. And cook. Hell, I’ll use any excuse to have the oven on when it’s this cold. Plus… I got a new oven… now I’m REALLY using any excuse! Yup- on December 26th, Santa Claus brought me a late Christmas present: a new gas stove, refrigerator & dishwasher. I have no backsplash yet, and my new counters are far in the future, but I can finally cook & keep butter cold. It’s pretty sweet. So yeah, I’ve been busy breaking in my new range & getting used to it. It’s beauuuuutiful!

And really, for me, what better way to break that baby in than with cupcakes?

Chocolate bourbon cupcakes with vanilla frosting & a chocolate bourbon ganache.

Everybody loves cupcakes. Except Duff Goldman. I mean, right? How can you hate a mini-individually-sized-cake? What could possibly be SO BAD about having a small cake, all to yourself? Oh. I get it. Anything “trendy” is awful. Mmm hmm. So I guess you don’t use an iPhone, a mason jar or eat kale either, correct? ANYWAY….

These are cupcakes WITH BOOZE. Oh, yes. So there’s even more to love.

Chocolate bourbon cupcakes! With chocolate bourbon ganache!

I think anyone who hates cupcakes is nuts, personally. But I digress…

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New Year’s Rockin’ Eve.

A vintage NYE! (click through for NYE recipes)

Well it’s New Year’s Rockin’ Eve, as Dick Clark would say. In just a few short hours, 2014 will be here. In case you’re lacking recipe ideas for today, I figured I’d give you some. Consider it a belated Christmas gift. Most of them require nothing more than a bottle of champagne & a quick run to the grocery store.

  • Champagne parfaits: A delicious & easy “champagne jell-O” that takes absolutely no time to make. A grown-up jell-O shot, if you will. Click here for the recipe.
  • Champagne jelly: Excellent melted on roast chicken, or as a topping on a chicken sandwich. And also excellent with cheese on crackers. But I’m sure you can come up with other uses! Recipe can be found here. (FYI: these jars were also a 2011 Well Preserved Pimp That Preserve winner!)
  • Champagne cupcakes: No explanation needed! Champagne cupcakes with sweet champagne frosting. Get the details right here.

This year I knew I wouldn’t be around; I’m presently packing to go to Connecticut. Jay is playing a show tonight at The Webster in Harftord, so I’m going with him. I’ll be back tomorrow afternoon.. so therefore no NYE recipes for me this year. Boo hoo. But also kind of exciting- it’s the first time he’s been off for NYE since 2009! And that means it’s also literally a New Year’s Rockin’ Eve.

I hope you all have a fantastic New Year’s Eve, and an even better 2014. See you next year…

Happy New Year... A NYE recipe compilation! And most things don't even require more than an extra bottle of bubbly.

Figgy pudding bars made with Duchy Originals oaten biscuits!

Rockefeller Center Christmas tree!

Christmas is officially on it’s way. The big tree in Rockefeller Center has been lit for 2 weeks now, everyone has been shopping up a storm, and of course baking! Rightly so… it’s literally 8 days away! If you haven’t already, it’s time to start thinking of Christmas-y treats. Which brings me to today’s post. If you’re a longtime reader, you’ll remember both my figgy pudding cupcakes & also that last holiday season I made a recipe featuring Duchy Originals lemon shortbread cookies.

(If you’re a new reader- well, suffice it to say, one time I made figgy pudding cupcakes & another time I made a lemon cranberry cobbler recipe featuring Duchy Originals lemon shortbread cookies. Haha.)

Duchy Originals oaten biscuits... transformed into figgy pudding bars!

Anyway… the lovely folks at Duchy Originals wanted me to create a new recipe, this time for their Oaten biscuits. The oaten variety was the first one that was made for Duchy:

The Oaten Biscuit was the original Duchy Original – it was their first product back in 1992. Duchy Originals grow the wheat and oats themselves on farms in the UK. To get the perfect recipe and flavor, they teamed up with Walkers Shortbread who have been making shortbread in the Scottish Highlands for over 100 years.

Of course I said yes! I absolutely love the Duchy company & also the Walkers Shortbread company. In case you weren’t aware, Duchy was started by Prince Charles (yes-that Prince Charles!) in 1992 in order to promote organic food and farming and to help protect and sustain the local countryside and wildlife. it is one of the U.K.’s leading organic and sustainable food companies, producing a range of over 250 products from biscuits to preserves and gifts to garden seeds. A donation from the sale of Duchy Originals products is given to The Prince of Wales’s Charitable Foundation. More than $1 million is raised annually in this way for distribution to charitable causes all over the world. Duchy Originals from Waitrose shortbreads and cookies are baked by the world famous Walkers Shortbread in the Scottish Highlands.

And I thought it appropriate that being that they’re an English brand, and it’s Christmas, I make a “figgy pudding” reference.

Easy figgy pudding cookie bars! Made with Duchy Originals oaten biscuits & fig butter. You can use store-bought fig butter if you need to.

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A pie for the ages: bourbon sweet potato pumpkin pie!

I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.

It’s THAT good.

Don’t believe me?

Bourbon sweet potato pumpkin pie, anyone?

It’s the pie to end all pies.

It’s a pie for the ages!

Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.

Sweet potato pumpkin pie with bourbon! And more bourbon in the meringue.

Say word.

A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue! 

When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.

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Spiced bourbon. Need I say more?

Last fall around this time, I posted a recipe for spiced honey; honey infused with spices & lemon. It was a great thing to have around last winter when I thought I’d die. No seriously. I was in the midst of two TERRIBLE bouts of severe cold/bronchitis & it really helped immensely. I added it to tea & I had spoonfuls of it straight from the jar. I’m still making a few jars of it for this winter. However this year… I’m also going with spiced alcohol.

Spiced Buffalo Trace Bourbon; with cardamom, vanilla & cinnamon.

Truth be told, I am not  was never a bourbon girl. Not really. I’d drink it in an old fashioned, even drink it on the rocks. But it’s never been my favorite thing to drink alone. But lately, when it comes to infusions & whipped creams & baked goods & even pickles… bourbon has become my “boo thang.”

Jay loves him some bourbon. He’s my go-to bourbon guy. If I need it for a recipe, I ask him. Which one is best in this, which one would be good for that, which is too expensive to bake with (notice: don’t touch the Pappy Van Winkle, whatever you do), which one would go well in cake, you get the idea.

‘Tis the season for warming drinks. Bourbon, brandy, whiskey, etc. Fall & winter just screams for that kind of thing. Hot toddy’s, hot milk punch, hot buttered whiskey, all that. And like I said, while I’m not a fan of straight up bourbon, I do enjoy some infused varieties. I added that cherry bourbon to Cokes all winter, not to mention I made chocolate sauce with it. And listen: who wouldn’t love some vanilla-infused spiced bourbon?

Loony people, that’s who.

A recipe for spiced Buffalo Trace bourbon.

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Peach bourbon black walnut crostata.

Peach bourbon black walnut crostata; the lazy woman's dessert.

Also known as: “The Lazy Woman’s Dessert.” No, but seriously. It’s an amazingly easy thing to make. It’s a pie without being a pie. A pie without the fancy fuss of a pie. A tart without being too perfect. You don’t even have to make a pie crust look pretty for this.

Also… literally, I had no clever puns for the title of this post. But this crostata doesn’t really need one, it speaks for itself. Fresh, juicy peaches, chopped black walnuts, a little Blanton’s bourbon with sugar & a rough-edged pie crust come together to make a heavenly dessert.

As a matter of fact… I don’t even have a recipe, really.

Peach bourbon black walnut crostata.

There was no way I was going to post this at all, actually. I made it because I received another large box of peaches & nectarines right after canning up all the rest of those gorgeous Washington State peaches. So I figured before I got into more canning, I’d bake something up. I threw it together in no time at all, totally winging it. Listen- I follow recipes for things all the time. I put up jar after jar of jams, fruit & pickles & I follow cake recipes; 1/2 teaspoon salt, 1/4 teaspoon this, 1 cup that. Sometimes I like to just go wild & crazy & throw some things together to see if it’ll work out. And it just so happens it usually does, and this time it was pretty enough visually. Anyway, I took some photos (because I take photos of everything I make- true story), and posted a little picture on Facebook & Instagram.

All of a sudden… I had a ton of requests for the recipe. Really?

Okay. Except there isn’t one.

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