Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).

Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda

+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!

*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

Happy birthday to me! What better way to celebrate than with tiny alcoholic jello cupcakes? I found this recipe (and many more I’d like to try) for Birthday Cake Jello Shots on the blog Erica’s Sweet Tooth. Cake vodka, cream soda, cran and heavy cream gelled together into an adorable cupcake shape and topped with whipped cream and sprinkles - they’re any girls dream! (Note: The boys in my life were pretty fond of them too).


Birthday Cake Jello Shots (from the blog Erica’s Sweet Tooth)
Recipe adapted from Jelly Shot Test Kitchen

+ 2/3 cup cream soda
+ 2/3 cup cranberry juice cocktail
+ 1 tbsp heavy cream
+ 2 envelopes plain gelatin*
+ 2/3 cup cake-flavored vodka
+ Few drops food coloring, if desired
+ Whipped cream - fresh or store-bought
+ Sprinkles for garnish

- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!
*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots using this mold

PHOTO
Jul 11
8:45 am
20 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
243 notes

I always get the itch to bake when Fall comes, when warm breads and spiced flavors are inviting again. And who better to turn to for a new (to me) recipe than Martha Stewart. I whipped up this Sweet Potato Bourbon Bundt Cake with Bourbon Syrup and was not disappointed in the least. The cake’s brown sugar and sweet potato notes meld perfectly with the moistening spike of bourbon. And the syrup! Don’t get me started. And since there’s sweet potato in it, I can only assume it’s healthy, right?
Sweet Potato Bourbon Bundt Cake with Bourbon Syrup (recipe here)1 1/2 cups firmly packed dark brown sugar1/3 cup unsalted butter, softened, plus more for pan2 large eggs1 cup cooked sweet potato1 teaspoon pure vanilla extract2 3/4 cups all-purpose flour3/4 cup milk1/3 cup bourbon or apple juice1 tablespoon baking powder1 teaspoon pumpkin pie spice3/4 teaspoon saltNonstick cooking spray with flour3 tablespoons chopped pecans
DIRECTIONS Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
BOURBON SYRUP1 cup sugar1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon
DIRECTIONSIn a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes. 

Photo credit: Lush Lady

I always get the itch to bake when Fall comes, when warm breads and spiced flavors are inviting again. And who better to turn to for a new (to me) recipe than Martha Stewart. I whipped up this Sweet Potato Bourbon Bundt Cake with Bourbon Syrup and was not disappointed in the least. The cake’s brown sugar and sweet potato notes meld perfectly with the moistening spike of bourbon. And the syrup! Don’t get me started. And since there’s sweet potato in it, I can only assume it’s healthy, right?

Sweet Potato Bourbon Bundt Cake with Bourbon Syrup (recipe here)
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans

DIRECTIONS 
Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

BOURBON SYRUP
1 cup sugar
1/2 teaspoon pure vanilla extract

1 teaspoon unsalted butter

2 tablespoons bourbon

DIRECTIONS
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes. 

Photo credit: Lush Lady


PHOTO
Oct 6
9:32 am
11 notes