Category: whiskey

Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes! With a maple rye whiskey glaze!

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

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Sweet Preservation: mint julep preserved peaches!

Mint julep peaches!

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Down south style bourbon peach tea.

Bourbon peach sweet tea!

Truth be told, I’ve never really been a bourbon girl. When I was younger, the only liquor I drank was mixed in drinks like a “Madras” or “Long Island Iced Tea” or a plain ol’ rum & coke or something. I never acquired a taste for Jack Daniels, unlike my female college peers (or so they said- liars). And then later on as I got older (& realized some things do not mix well) I just stopped altogether with any kind of so-called hard liquor, and stuck to either beer or wine. Except for Jameson of course, which is a staple around here. Irish coffees!

But Jay is a bourbon guy and so I’ve come to find that there are a few that I quite enjoy with ice or in a drink, and some of those I even like straight up. There’s always a lot to choose from here (as of the time this post is being written there are no fewer than 24 bottles of bourbon/whiskey/etc on hand), so there’s enough to taste & sample & find out what I find to be good (Russell’s, James E. Pepper, and good old Maker’s Mark) & what equates to gasoline (Old Weller Antique).

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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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