Category Archives: boozy food
Tagged baking, boozy, cinnamon imperials, food, Goldshlager, Goldshlager Truffles, Nila Wafers, truffles, Vienna Fingers
Hubs and I don’t really do the whole Valentine’s Day thing… I like to think that we show each other love everyday and there’s no pressure to show “extra” love on a silly holiday.
HOWEVER, when V-Day gets close I get a ridiculous urge to make everything “pretty” and pink or red and sparkly with hearts and sprinkles. I can’t help myself.
ANYWAYS, I’m super excited because I just bought my very first food processor! I had to use it right away so… I thought TRUFFLES!!
I based this recipe off of one for Bourbon Balls. Then I f*cked with it (a lot).
I think the next time I make these I’ll probably use some frosting instead of all that corn syrup. Maybe 50/50? These Goldshlager Truffle didn’t stick together very easily. I really had to squeeze the balls into their shape. I think a little frosting might help. Maybe. I’m planning on crushing the cinnamon imperials instead of leaving them whole next time. They’re a little bit too crunchy, I feel like if I didn’t warn people that there was candy inside they might chip a tooth. These don’t taste very much like Goldshlager, I’ll probably use more next time.
Also… IMO the pink Wilton candy melts look peach. Not pretty, pretty pink. I used ¾ of a bag of pink and ¾ of a bag a red candy melts to cover 42 truffles.
*RANDOM THOUGHT* Have you ever had those little cinnamon heart candies that appear in the grocery store around V-Day? No?! Why doesn’t anyone know what I’m talking about!? Wait… maybe it’s because they’re called Cinnamon Imperials. Have you heard of those!?I picked up a few bags of them this year because I really, really, really love them and I’ve been dying to bake something with them since I made THESE cookies from adapted from Mom’s Test Kitchen. That’s how they ended up in these truffles.
On that note… please excuse all the YELLING and the exclamation points? It’s possible pretty “holidays” and caffeine might have me a little worked up this afternoon. 😉
Check out the recipe for Goldshlager Truffles!
so many truffles…
peachy… not pink!
Alright… I made this Bourbon Apple BBQ sauce for week 3 of 2014’s New 2 Me Cooking Challenge. I went to bed thinking about bourbon/apples/pork one night last week and I couldn’t get it out of my head. So of course I had to try it this week.
I adapted the recipe from THIS website.
I had 2 problems when I made this. The first is… my onion chopping is horrible. I left them in pretty big chunks, but it’s all personal preference. Chop ‘em real small if you have the patience. The second issue I had was the reducing… it takes FOREVER. At least that’s what it felt like. I eventually got too hungry to wait for the sauce to reduce any longer, so I whisked in a tablespoon of cornstarch. I think I waited about 30 minutes before I added the cornstarch.
I used this sauce with some pork chops I cooked in a skillet. I cooked them almost all the way done, and then I added the (hot) BBQ sauce and some sliced Granny Smith apples to the skillet. The next time I make this I’ll be using sweeter apples instead of the GS. I’d also like to find a way to get boozier flavor. Overall the BBQ recipe was a win. Hubs ate all of his, so I assume he liked the combination. He did say the sauce was “really really good”…
Click for the Apple Bourbon BBQ Sauce recipe.
Tagged alcohol, apple bourbon bbq sauce, apples, barbeque sauce, BBQ sauce, bourbon, granny smith apples, new to me cooking challenge, pork
Confession: I didn’t feel like baking this weekend. I whipped these cupcakes up last minute because Hubs and I crave treats at night.
I used my regular boozy chocolate cake batter. As usual it’s awesome.
The chocolate caramel filling is good. But I don’t plan on using it again. The filling I made for these is too, um, chewy. It came out like Tootsie Rolls! Whaaaa?! I know. Weird. I should have made some homemade caramel. Or used a can of condensed milk to make it more creamy. Live and learn. 😉
I topped these off with a simple buttercream that uses Bailey’s instead of milk.
Overall they came out tasty. The recipe isn’t too shabby for a batch of thrown together at the last minute cupcakes.
Check out the recipe for Chocolate (Caramel Filled) Cupcakes.
Tagged bailey's chocolate cake, baileys buttercream, baking with alcohol, Caramel, Caramel Bailey's, chocolate caramel filling, chocolate cupcakes, milk chocolate chips
Tagged blondies, champagne, champagne blondies, orange zest, white chocolate chips
As much as I bake with booze, you’d think I would be a raging alcoholic. AMIRITE? But, that’s not the case. I went through that phase (mostly in college, and the few years after I dropped out), and I got sick of the hangovers eventually. Honestly, I rarely drink at all now. I have a random glass of wine, or a delish wheaty beer. However, last Wednesday was New Years Eve/ Day. We didn’t do anything exciting for NYE. I just laid on the couch (and maaabye fell asleep) while he played NBA2014 (or whatever).
We opted to trade the NYE shenanigans for brunch Thursday morning. I made a pretty good Baked French Toast dish, some eggs, a little sausage… and MIMOSA’S!
I’ll be sharing the Baked French Toast recipe later… Right now, I’m going to tell you what I did with the leftover champagne.
I turned it into these Mimosa Blondies (click on it for the recipe)! I used the same recipe base as these Moscato Blondies with just a few tweeks.
the champagne flavor isn’t really noticeable. 😦 Maybe there was too much brown sugar. I think I might try out a different base next time. Or, possibly, switch out some of the brown sugar for regular granulated? Overall these tasted deliciously orangey. Not exactly the Mimosa flavor I was going for… but still good. I think they could use some frosting. Some powdered sugar, and a little champagne whisked together might be what these need to take them over the line to Mimosa-ville. HA! that was wicked corney. Sorry.
Sadly I forgot to take pictures. Use your imagination (or look at the pictures from the Moscato Blondies).