There’s been a recipe going around for Blue Moon cupcakes that has been tempting me. Maybe you’ve even seen it on Pinterest. I believe the recipe originated from the popular blogger Miss Make, but after some research I found it had been adapted by others. After much indecision and food-blog-surfing,  I finally chose to go with the recipe by Sweet Tooth because of her accompanying orange cream cheese frosting (she also features a Corona version!).  I baked these for my family on Easter, and while they said they could taste the beer, sadly I could not. Next time I might brush on some extra beer on the tops to give them more of a beer punch. Then again, I’m the Lush Lady, I always want more alcohol.

There’s been a recipe going around for Blue Moon cupcakes that has been tempting me. Maybe you’ve even seen it on Pinterest. I believe the recipe originated from the popular blogger Miss Make, but after some research I found it had been adapted by others. After much indecision and food-blog-surfing,  I finally chose to go with the recipe by Sweet Tooth because of her accompanying orange cream cheese frosting (she also features a Corona version!).  I baked these for my family on Easter, and while they said they could taste the beer, sadly I could not. Next time I might brush on some extra beer on the tops to give them more of a beer punch. Then again, I’m the Lush Lady, I always want more alcohol.


PHOTO
Apr 9
9:00 am
7 notes
Why pay for what you can make?
Homemade Bourbon Vanilla Extract (by The Boozy Baker)+ 3 Vanilla Beans+ 1 cup BourbonSplit the vanilla beans in half and add to a jar. Pour the bourbon over the vanilla beans. Close the jar and shake a few good times. Store in a dark place for 8 weeks, shaking occasionally. The extract will darken over time. There is no need to remove the vanilla beans. This can be used in place of vanilla extract in any recipe!


Why pay for what you can make?

Homemade Bourbon Vanilla Extract (by The Boozy Baker)
+ 3 Vanilla Beans
+ 1 cup Bourbon
Split the vanilla beans in half and add to a jar. Pour the bourbon over the vanilla beans. Close the jar and shake a few good times. Store in a dark place for 8 weeks, shaking occasionally. The extract will darken over time. There is no need to remove the vanilla beans. This can be used in place of vanilla extract in any recipe!


PHOTO
Mar 11
10:00 am
17 notes
"Old Fashioned" Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker
+ 2 3/4 cups + 2 tbsp plain flour+ 2 tsp baking powder+ 1/4 tsp salt+ 1/2 pound unsalted butter, softened+ 1 1/2 cups + 3 tbsp sugar, divided+ 2 large eggs+ 2 tbsp bourbon+ 4 or 5 generous dashes bitters+ 1 tbs freshly grated orange zest+ 1 tbs ground cinnamon
In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.

"Old Fashioned" Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker

+ 2 3/4 cups + 2 tbsp plain flour
+ 2 tsp baking powder
+ 1/4 tsp salt
+ 1/2 pound unsalted butter, softened
+ 1 1/2 cups + 3 tbsp sugar, divided
+ 2 large eggs
+ 2 tbsp bourbon
+ 4 or 5 generous dashes bitters
+ 1 tbs freshly grated orange zest
+ 1 tbs ground cinnamon

In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.


PHOTO
Feb 20
10:15 am
30 notes
This is not your normal chocolate cupcake. This chocolate cupcake is drunk on Grand Marnier and buzzed on coffee. 
Let me break it down for you by layer: + Chocolate cupcake : infused with Patron XO cafe liqueur+ Filling : chocolate Grand Marnier pudding+ Frosting : chocolate and Grand Marnier ganache+ Topped with a chocolate covered coffee bean
This is the amazing work of my friend Kate, and I hope to be sharing more of her work with you soon!
Photo credit: Kate Hurgeton

This is not your normal chocolate cupcake. This chocolate cupcake is drunk on Grand Marnier and buzzed on coffee

Let me break it down for you by layer: 
+ Chocolate cupcake : infused with Patron XO cafe liqueur
+ Filling : chocolate Grand Marnier pudding
+ Frosting : chocolate and Grand Marnier ganache
+ Topped with a chocolate covered coffee bean

This is the amazing work of my friend Kate, and I hope to be sharing more of her work with you soon!

Photo credit: Kate Hurgeton


PHOTO
Jan 31
8:43 am
8 notes
We’ve all had cake at office birthday gatherings… but have you ever had Margarita Cake with tequila lime glaze? What a way to spice up a work day! This cake was brought in by the lovely and, apparently very talented baker, Kristin, and was every bit as delicious as it looks. She was kind enough to share the recipe she used from Food.com. I would recommend trying this out next time you need to whip up a moist cake with a punch of flavor.*Tip: Kristin did not have the lemon cake the recipe calls for, so she used white cake and replaced the water with lemon juice. She also used more powdered sugar on top to “balance the tang”.
Photo credit: Lush Lady 

We’ve all had cake at office birthday gatherings… but have you ever had Margarita Cake with tequila lime glaze? What a way to spice up a work day!

This cake was brought in by the lovely and, apparently very talented baker, Kristin, and was every bit as delicious as it looks. She was kind enough to share the recipe she used from Food.com. I would recommend trying this out next time you need to whip up a moist cake with a punch of flavor.

*Tip:
Kristin did not have the lemon cake the recipe calls for, so she used white cake and replaced the water with lemon juice. She also used more powdered sugar on top to “balance the tang”.

Photo credit: Lush Lady 


PHOTO
Jan 20
11:49 am
242 notes
These, my friends, are Irish Car Bomb cupcakes, and they were indeed the bomb. Best cupcake I’ve ever had… and then some.
It is a chocolate cupcake made with a Stout beer reduction, soaked in Irish whiskey, and frosted with a buttercream that contains about 177 ml of Baileys. Are you drooling yet?
Photo credit: Lush Lady
Made by: my super talented friend Kate Hurgeton

These, my friends, are Irish Car Bomb cupcakes, and they were indeed the bomb. Best cupcake I’ve ever had… and then some.

It is a chocolate cupcake made with a Stout beer reduction, soaked in Irish whiskey, and frosted with a buttercream that contains about 177 ml of Baileys. Are you drooling yet?

Photo credit: Lush Lady

Made by: my super talented friend Kate Hurgeton


PHOTO
May 16
5:38 pm
6 notes
Boozin’ brownies. 
Make brownies according to box. Add 1/4 cup bourbon. Chill.
Source: About.baking.com
Photo credit: Lush Lady

Boozin’ brownies.

Make brownies according to box. Add 1/4 cup bourbon. Chill.

Source: About.baking.com

Photo credit: Lush Lady


PHOTO
Feb 21
9:28 pm
1 note