The Boozy Baker: 75 Recipes for Spirited Sweets

By Lucy Baker

The Boozy Baker is a enjoyable choice of recipes for muffins, pies, truffles, cookies, and extra, all of which include a hearty dose of alcohol. domestic bakers will realize vintage treats equivalent to profiteroles, peach cobbler, and spiced Bundt cake, and be thrilled by means of the methods they're reinvented with chocolate stout, almond liqueur, or even Jägermeister. that includes greater than 30 full-color pictures, the booklet additionally comprises sidebars all through with directions for getting ready funky cocktails that upload a punchy praise to a number of the recipes.

Whether you're a pastry perfectionist or a one-bowl newbie, a bonafide mixologist or simply searching for the way to polish off a number of dusty bottles, this cookbook is bound to develop into a favourite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.

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Steadily upload the flour combination to the oil mix and beat until eventually simply mixed. Divide the batter among the ready pans and bake for 30 to 35 mins, or until eventually a toothpick comes out fresh. Cool the muffins for 10 mins within the pans, after which get rid of the brownies from the pans and make allowance them to chill thoroughly on a twine rack. TO MAKE THE FROSTING, beat the butter in a wide bowl with an electrical mixer for approximately 2 mins. upload 6 cups of the confectioners’ sugar, the milk, and the pomegranate liqueur. Beat on low pace until eventually creamy. steadily upload the remainder confectioners’ sugar, a bit at a time, till it reaches wanted consistency. position one cake layer on a plate and unfold it with approximately one-third of the frosting. Sprinkle with ½ cup pomegranate seeds. most sensible with the remainder cake layer and unfold the remainder frosting excessive and aspects. Sprinkle with the remainder pomegranate seeds. SHAKE IT UP: alternative hazelnut liqueur, comparable to Frangelico, for the pomegranate liqueur, and chopped toasted hazelnuts for the pomegranate seeds. Jägermeister and Honey Bundt Cake MAKES 10 to twelve SERVINGS opposite TO THE power city LEGEND, Jägermeister doesn't, in reality, comprise the blood of an elk or a deer. This German digestif is made up of a mix of greater than fifty herbs and spices and has a semisweet style similar to licorice. It’s certainly a soul-warming type of booze, excellent for this dense, hearty Bundt cake. This recipe is courtesy of cookbook writer extraordinaire Rick Rodgers, a chum and culinary mentor of mine. His unique model makes use of Drambuie, a honey and herb-flavored whisky, and is both scrumptious. FOR THE CAKE: 2¼ cups all-purpose flour 2 teaspoons baking soda 2 teaspoons flooring ginger 2 teaspoons floor cinnamon ½ teaspoon floor cloves ½ teaspoon salt ½ pound (2 sticks) unsalted butter, softened 1 cup packed mild brown sugar 2 huge eggs 1 cup honey ½ cup Jägermeister ¾ cup scorching water FOR THE GLAZE: four tablespoons (½ stick) unsalted butter ⅓ cup Jägermeister Confectioners’ sugar, for dusting Preheat the oven to 350°F. Grease a 12-cup nonstick Bundt pan with butter, or spray it with nonstick spray. dirt with flour and faucet out the surplus. TO MAKE THE CAKE, mix the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. In a wide bowl, beat the butter with the brown sugar till good mixed, approximately 1 minute. Beat within the eggs separately, after which beat within the honey and the Jägermeister. Stir the flour mix into the butter combination with a wood spoon simply till good mixed. Stir within the sizzling water. Pour the batter into the ready pan and gentle the head. Bake the cake forty five to 50 mins, or till a toothpick inserted within the heart comes out fresh. get rid of the cake from the oven and funky within the pan on a cord rack for quarter-hour. TO MAKE THE GLAZE, soften the butter in a small saucepan over low warmth. get rid of the saucepan from the warmth and stir within the Jagermeister. Brush the head of the cake (while it's nonetheless within the pan) with 2 tablespoons of the glaze.

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