Boozy Raspberry-Peach Bread Pudding

Boozy Raspberry-Peach Bread Pudding

Boozy Raspberry-Peach Bread Pudding

I’ve been really lazy DISTRACTED FROM blogging lately.

Two books off to the publisher this month, one debuting next month, working on a Kickstarter (A gluten free cook book WILL happen!), and then product development for something fun in the new year. WHEW!

Have a recipe 🙂 This one is particularly ridiculous and amazing.. yum!

Boozy Raspberry-Peach Bread Pudding

This Raspberry-Peach Bread pudding has a fruity, flavourful base, which is uplifted even further with the additions of peach schnapps and chambord, in the custard and sauce, respectively. SO good!

The Spirited Baker

This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Boozy Raspberry-Peach Bread Pudding

Boozy Raspberry-Peach Bread Pudding

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Boozy Fun with Fresh Citrus

It’s a great time of year to purchase citrus fruits, so how about some Boozy Fun with Fresh Citrus?.

Not only are most of them in season at the moment, but they provide a nice contrast to winter. Bright sunny colors and flavors go a long way to offset the “blah” outside.

Once you’ve squeezed some lemon on your meal, zested some orange into your dessert, or put lime in your Coke…then what?

Well, how about homemade “Sour Mix”? Citrus sugar? Citrus SALT? Citrus infused spirits / liqueur? Cocktails!

Yes, there is a lot of boozy fun to be had with fresh citrus fruits!

First, let’s look at sour mix. This goes by a few names – “bar lime”, “bar mix”, “sweet and sour”, etc – and is a versatile ingredient to have available for your home bar. We like to make about a liter of it at a time, keeping it in a bottle in the fridge. It’s really convenient!

Sour mix is not only used for, well, SOURS, but is also used as an ingredient in many cocktails, and is the foundational flavor in a margarita. Trust me, once you make your own, you’ll never want to buy the premade stuff again!

Sour Mix Recipe

1 1/2 cups water
1 1/2 cups sugar
1 cup freshly squeezed lemon juice
1 cup freshly squeezed lime juice

Combine water and sugar in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat, cool. Once syrup has cooled, add lemon and lime juices, stir well. Store unused syrup in the fridge for no more than 2 weeks.

This can be scaled up or down, as needed. Also, while the proportion of lemon/lime here is traditional, feel free to play with it, or add different citrus fruits for a more complex flavor.

“Sours” Cocktails

Ice
1 oz liquor/liqueur of choice*
Sour mix

Fill a rocks glass with ice – ice should come just above the edge of the glass. Pour liquor/liqueur over the ice, top up with sour mix, and pour glass contents into a shaker. Shake, then pour contents back into the rocks glass.

(That’s how you’re supposed to do it. Honestly, I skip the shaker and just stir it!)

* Amaretto, Drambuie, Whiskey, Tequila, Scotch, and Vodka are all popular drinks for “sours”, but use whatever you like!

Boozy Fun with Citrus Fruits

Homemade Frozen Margaritas

Ice
1 oz tequila
1/2 oz triple sec*
Sour mix

Fill glass with ice, to just above the rim. Empty into a blender, along with tequila and triple sec. Add just enough sour mix to get the ice *starting* to float. Blend until slushy and smooth. Serve in a salt rimmed glass.

*Feel free to use Grand Marnier, or any favorite orange flavored liqueur. (Except cream based ones!)

Homemade Frozen Daiquiris

Ice
1.5 oz rum
Sour mix

Fill glass with ice, to just above the rim. Empty into a blender, along with rum. Add just enough sour mix to get the ice *starting* to float. Blend until slushy and smooth. Serve in a sugar rimmed glass.

Those are the most basic uses for sour mix – I encourage you to have fun with it! Mai Tais, Blue Hawaiians, Zombies… all use it!

Boozy Fun with Citrus Fruits

——-

Want to take those sugar rims to a new level? Try citrus sugar or citrus salt!

Citrus Sugar / Citrus Salt

Zest of 1 citrus fruit*
1 – 1 1/2 cups granulated sugar or sea salt

Zest fruit directly over the sugar or salt, to catch any flavor (oil) released in the process. Blitz in a food processor until zest is finely chopped and well distributed throughout.

Spread sugar/salt out – I use a clean cookie sheet – to dry out for an hour or two. Once dry, give it a stir before transferring to a container with a lid. Store in a dry spot until ready to use.

To rim a glass: Spread citrus sugar/salt out on a plate that is slightly bigger than the rim of the glass(es) to be rimmed. Run a slice of citrus fruit along the edge of the glass, then turn glass over onto the plate. Gently twist to coat the edge. Traditionally sugar rims are used for sweeter drinks, salt for margaritas, bloody Marys, Caesars, etc.

* It’s usually lemon, but have fun with it. Tradition is tradition, but blood orange citrus sugar is *awesome*!

——-

Before juicing all of those citrus fruits for the recipes above, use a vegetable peeler to remove just the outer part of the rind (zest) in long strips. They contain a ton of flavor, and are great for making your own flavored spirits and liqueurs!

Homemade Citrus Rum

1 – 1 1/2 cups assorted citrus zest strips
3 cups light amber rum

Place citrus zest in a large, clean mason jar, top with rum. Cap tightly. Shake at least once a day for about a week, taste for “doneness”.

Once spirit has reached desire level of flavor, strain the zests out, bottle into clean jars / bottles, or use to make liqueur (recipe below)

* I used rum, but any spirit can be used – vodka for a more clear citrus taste, whiskey or brandy for a more complex flavor, etc

Homemade Citrus Liqueur

1 part sugar
1 part water
1 part citrus infused rum

Combine water and sugar in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat, cool.

Once syrup has cooled, add a little at a time to the infused spirit, stirring and tasting as you go. Once the liqueur has reached your preferred level of sweetness, bottle and allow it to age for a few weeks – IF you have the patience. We usually don’t!

This can be scaled up or down, as needed. As pictured, we used a mix of orange, lemon, lime, grapefruit, and blood orange. Use a mix of your favorites, or focus on one particular flavor. If you use only lemons, for instance, the result will be similar to Limoncello liqueur!

Boozy Fun with Citrus Fruits

Interested in having more fun with making your own bar ingredients and homemade liqueurs of *any* type? Be sure to order a copy of my cookbook, The Spirited Baker!

In addition to the many delicious dessert recipes in the book, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Boozy Fun with Fresh Citrus

Boozy Fun with Fresh Citrus

French Martini Marble Cake Recipe

If you remember my “Going Ananas” post this past summer, you’ll remember the French Martini – a delicious cocktail featuring pineapple juice and Chambord liqueur.

This recipe had been originally photographed for inclusion in “The Spirited Baker“. It ended up cut from that book, in favor of including the recipe (sans photo!) in “Evil Cake Overlord“.

This cake has a subtle but sophisticated taste. The berry taste of the Chambord liqueur is the perfect complement to the pineapple juice!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

French Martini Marble Cake

French Martini Marble Cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Gluten-Free Fruitcake Recipe

Yesterday, I blogged my brand new, AMAZING recipe for Gluten-free fruitcake cookies. Today, I have a sister recipe to it!

Forget everything you’ve heard about fruitcake, and about gluten free baking. This is a gorgeous, extremely tasty fruitcake that will be loved by all – fans of regular fruitcake, fruitcake haters, people with gluten allergies, and even those who aren’t restricted to gluten free.

This cake has a wonderful texture – you’d never know it was gluten free. Trust me – I’m the BIGGEST snob about gluten free baked goods!

This cake, though? I’d eat this for breakfast, in addition to as a snack, or dessert. I’ll be making variations of this throughout the year, to satisfy any urge for baked goods. This is WAY too good to be designated JUST a holiday thing!

We used a mix of raisins, cranberries, cherries, apricots, and pineapple, but you can use a combination of whatever dried fruit you love. It is boozed up with Southern Comfort, which works SO well with the fruit flavors, in my opinion.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Fruitcake

Gluten-Free Fruitcake

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Easy Kahlua Panna Cotta

Today was a big first for me – my first food photo shoot with a photographer OTHER than my husband. Between being SUPER Type-A, kinda OCD, and opinionated on the best of days… I was pretty stressed out going into it.

I’m kinda spoiled, having a photographer in-house, and never having to worry about the logistics of bringing a hot-out-of-the-oven upside down cake to the other side of the city, preferably to be shot while fairly warm, and fresh! The basement studio is just SO much more convenient, LOL!

Anyway, I managed to behave myself, not contributing ANY opinions, barking NO orders, and managing not to go totally “Rain Man” in the process!

I’m very much looking forward to seeing the results when the magazine comes out next month! Right now, I’m enjoying one of the best parts of doing this shoot – leftovers of the yummy Kahlua panna cotta I made for the shoot!

This dessert is not only ridiculously creamy and delicious, it’s probably the easiest dessert ever. It takes about 5 minutes of work, and the results are just spectacular. Give it a try!

(more…)

Reflections on a *Crazy* career – BIG DAY!

Today I am at home, awaiting 2 deliveries. The first is something I’m pretty excited about – it’s an order of promotional materials for my book release. In particular, the order includes custom bookmarks. Yes! I’ll have my own bookmarks! How insanely cool is that?

I used to love bookmarks when I was a kid. I loved going into book stores and pouring over their selection of bookmarks, weighing the options. What color tassle? Glitter, or no glitter? Unicorns? (Of COURSE I wanted glitter and unicorns!) Loved it.

The second delivery is something even more important, and I’ve been waiting for this day forEVER. My initial shipment of “The Spirited Baker: Intoxicating Desserts & Potent Potables” arrives today! I CANNOT wait to see them, the culmination of an insane amount of work between my husband (the photographer!) and I! Insane.. this feels so surreal.

Today feels like the biggest day of my life… well, second only to meeting/marrying my amazing husband. I’m such a dork about this.. but it just feels.. augh! Amazing, and nerve wracking, and everything!

So as I sit here waiting.. and waiting.. I’m reflecting on my career. It’s been a wild ride, and we’ve had some really fun, amazing moments! Let’s take a trip down memory lane, shall we? In no particular order, here are some of my favorite moments from the past few years: (more…)

Pina Colada Bundt Cake

Pina Colada Bundt Cake

Pina Colada Bundt Cake

This post was actually created back in 2009, but I’m revisiting it in 2020. I’m updating the blog, and it’s interesting to come across old entries. In this case, the original post was as follows:

“This was my first foray into the world of boozy baking, combining my bartending skills with my love of baking. The result was amazing, and a huge hit whenever I serve it!”

Pina Colada Bundt Cake

Well… that was short and sweet! Completely accurate, too – I’ve been making this cake for about 20 years now. It was my first original “spirited baking” recipe, a spin off on a basic rum cake I’d been making before then.

This is a cake that has been my go-to on many occasions – BBQs, potlucks, showers, and just for the hell of it. It’s been used to help celebrate, and used to lift someone’s mood after… well, the opposite of celebration. It’s bright, fruity, flavourful, and full of rum – deceptively full, to be honest.

Please note: while many people think that the alcohol cooks off in rum cakes, that’s really not the case. So, please serve this responsibly!

This recipe first appeared in my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out! Also, if you’re into making all kinds of fun cakes, you should check out my second cookbook, “Evil Cake Overlord”. It’s available here on my site, as well as on Amazon, and through most major booksellers!

Evil Cake Overlord and The Spirited Baker

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Pina Colada Bundt Cake

Pina Colada Bundt Cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.