Boozy Dole Whips

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As much as I love bourbon and wine, sometimes it is just too hot to consider anything except something cool, fruity & boozy from the blender.  This timely little find from the team at Delish fits the bill perfectly!

Boozy Dole Whip

  • 5 Cups frozen pineapple
  • 3/4 Cup coconut milk
  • 1/2 Cup coconut rum (Mailbu)
  • 1/4 Cup sweetened condensed milk
  • Pineapple slices & Maraschino cherries for garnish

  1. Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.
  2. Pour into glasses and garnish each with pineapple and a maraschino cherry.

Homemade Amaretto

amarettoI have a recipe on my all things wine website, californiagirlsgonewine.com that calls for Amaretto in it.  I know that you can make homemade Coffee and Irish Creme liqueur, and a little internet sleuthing led to the discovery that you can easily make homemade Amaretto too!

Amaretto

  • 1 Cup Distilled Water
  • 1 Cup Superfine (I use C & H Baker’s) Sugar
  • 1 Cup Dark Brown Sugar (packed)
  • 2 Cups Vodka (Any Vodka is fine)
  • 2 TBLS Almond Extract
  • 2 tsp Vanilla Extract
  1. Combine water and sugars in a saucepan over medium heat.
  2. Heat until the mixture is boiling, and all of the sugar is dissolved.
  3. Cook at a low boil for 2 minutes, stirring constantly.
  4. Remove the pan from the heat and let the mixture cool for 10 minutes.
  5. Stir vodka, almond extract and vanilla extract into the mixture.
  6. Store in a well sealed bottle.

Perfect for mixing or sipping straight as an apéritif.  #ThisGirlLovesToEat

Banana Pudding with Vanilla Wafer Crumble

This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either!  Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!

vanillapudding

Banana Pudding with Vanilla Wafer Crumble

  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup plus 2 teaspoons sugar
  • Salt
  • 2 cups whole milk
  • 3 tablespoons banana liqueur (optional)
  • 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
  • 2 teaspoons pure vanilla extract
  • 1 cup vanilla wafer cookies (about 15), coarsely ground
  • 1/4 teaspoon cinnamon
  • 2 bananas, coarsely chopped
  1. Line a baking sheet with parchment paper.  Preheat the oven to 325°.
  2. In a bowl, combine the wafers, cinnamon, 2 teaspoons of sugar and a pinch of salt.
  3. Stir in the melted butter.
  4. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
  5. In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt.
  6. In a medium saucepan, bring the milk to a boil.
  7. Gradually whisk the milk into the egg yolks until smooth.
  8. Transfer the pudding mixture to the saucepan and add the banana liqueur.
  9. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
  10. Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
  11. Cover with plastic and refrigerate until chilled, about 4 hours.
  12. Spoon the chopped bananas into bowls.
  13. Top with the pudding, sprinkle with the crumble and serve right away.

Yum! #ThisGirlLovesToEat

 

Frozen Margarita Pie

This dreamy pie comes from the magicians at Bon Appétit.  It’s easy and boozy!  My favorite dessert combination. 😉  It’s not a pie you can make at the last minute though.  You need to allow for at least 8 hours freezing time so the consistency is right, so plan ahead if you’re making this.

The Tequila you use matters – don’t just pour any old tequila in or you could ruin this pie.  Food & Wine Magazine recently published a list of 10 Top Blanco Tequilas and any of these would be great in this pie:

  • Espolon Blanco $26  100% agave tequilas, with a silky texture and a spicy kick
  • Tapatio Blanco $36  Smoky & complex, w/anise and classic herbaceous agave notes
  • Astral $39  Potent, floral tequila, agave juice ferments w/the pulp—a long-abandoned traditional approach
  • Casa Noble Crystal $40C  Certified Organic; Vegetal and funky (in a good way)
  • Siempra Valles Blanco $40  Earthy Agave from the Jalisco lowlands
  • Pasote Blanco $45  This subtle tequila from master distiller Felipe Camarena heads toward the lighter, greener side of agave, with grass and mint
  • Fortaleza Blanco $50  Guillermo Sauza started Fortaleza almost 30 years after his family sold its namesake brand. All of his tequilas—including this minty, unaged version—are superb
  • Expresiones del Corazóne Artisianal Edition Blanco $60  Agave at two different sugar levels is distilled and blended for this flavorful blanco—think eucalyptus, black pepper and plantain
  • Roca Patrón Silver $69  Emphatically agave-scented, this is made with the traditional tahona method, using a two-ton volcanic rock to crush the roasted piñas
  • Casa Dragones Blanco $75  This one is smooth w/lime peel and pine needle notes

 

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Frozen Margarita Pie

  • 6 TBSP Unsalted Butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco

Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

Using a microplane, zest half of the remaining lime over pie.

Freeze pie at least 8 hours, or preferably overnight.  #ThisGirlLovesToEat

Food Network’s Can O’ Beer Cake


The named the recipe didn’t entice me, but the picture sure did!  The tiny air pockets in the cake, the luscious glaze and the dark cherry compote look too good to pass up, so this is definitely gracing my next dinner party table!

Can O’ Beer Cake

Ingredients

  • Nonstick baking spray, for preparing the pan
  • One 15-ounce box yellow cake mix (I am substituting a chocolate cake mix)
  • 1/3 cup vegetable oil
  • 3 large eggs
  • One 12-ounce can lager, such as Budweiser or Sam Adams
  • 1/4 cup granulated sugar
  • 1 1/2 cups confectioners’ sugar, sifted
  • One 12-ounce bag frozen cherries, thawed
  • Whipped cream for serving, optional

Directions

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.

Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.

Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.

Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.

Stir the confectioners’ sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.

Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.

Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Boozy Hot Cocoa

Last year the weather reports for California promised the El Niño was coming which was supposed to mean many many opportunities to stay in, warm and dry, and sip on hot drinks.  The weather reports couldn’t have been more wrong!  Instead of rain filling up our reservoirs, lakes, and packing our mountains with snow, it was one of the hottest years on record!  I barely had to wear more than a sweatshirt and my Uggs stayed clean and dry, unworn, in my closet.  Hardly the kind of weather for enjoying hot drinks.

This year the weather reports predicted a La Niña, an unusually dry winter.  Thankfully, once again, the forecasters have been completely wrong.  We are just 3 weeks past the official start of winter and already we’ve had more cold days & nights, more rain than we’ve seen in years, and there’s more to come.  Instead of bone dry reservoirs, we are seeing them refilling to levels of 75-80% of capacity.  Thank you #PineappleExpress!

That also means that I can finally whip out the recipes I have been sitting on for boozy hot cocoa.  Yes!

Mint Cocoa Hot Toddy

  • 1 oz Kahlua
  • 1 oz Peppermint Schnappsmintchocolatetoddy
  • 1 envelope hot cocoa mix
  • 6 oz hot water (or milk, if that’s what pkg calls for)
  • Miniature Marshmallows
  • Chocolate Shavings
  • Cinnamon Stick
  1. Make 6 oz. of hot cocoa in a 10 oz mug.
  2. Add the Kahlua and the Schnapps.
  3. Place 8 or so miniature marshmallows on top.
  4. Grate some chocolate over the marshmallows, and stir with a cinnamon stick.

Toasted Bailey’s Hot Cocoa

  • 3 cups Milk
  • 1/3 cup Half and Halfbroiledbaileyshotchocolate
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Bailey’s Irish Cream
  • Marshmallows
  1. In a small saucepan, add milk and half and half. Turn on medium heat and let mixture warm up. Add chocolate chips.
  2. Let chocolate chips melt in milk mixture, whisking frequently. Once the chocolate has fully combined, add Bailey’s. Stir to combine and transfer to mugs.
  3. Place marshmallows on top of hot chocolate and toast the tops of your marshmallows with your mini-torch. Once your marshmallows are browned and melty it’s time to enjoy!

Chocolate-Orange Hot Chocolate

  • 2/3 cups Milk
  • 1/4 cup Heavy Creamchocolate-orange-hot-chocolate
  • Zest of 1/2 and Orange
  • 2 oz Dark Chocolate chopped
  • 1 oz +/- Warmed Grand Marnier
  1. Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.
  2. Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Darkest Chocolate Cake With Red Wine Glaze

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I keep old copies of Bon Appétit, Gourmet, Cooking Light, Food and Wine, and other cooking magazines for when I want to break out of a recipe rut.  Lately I have been experimenting with wine more in my cooking and baking, but wasn’t happy with the texture of the last couple of cakes I’d made, so I thumbed through in search of professional guidance so I’d be able to share something decadent at an upcoming dinner party.

I found exactly what I was after in the February 2014 edition of Bon Appétit.  

**Tip:  I always read the reviews of those who have made the recipes, paying particular attention to those who have made them more than once.  Those changes have been included in the recipe below.

Darkest Chocolate Cake With Red Wine Glaze

  1. Cake:
    • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
    • 1/3 cup all-purpose flour, plus more for pan
    • 8 ounces unsweetened cocoa or 100% cacoa baking chocolate chopped
    • 1 cup sugar
    • 6 large eggs
    • 3/4 teaspoons kosher salt
  2. Glaze and assembly:
    • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
    • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
    • 1/2 teaspoon kosher salt
    • 1/2 cup powdered sugar
    • 1/2 cup red wine (such as Pinot Noir)
    • Blackberries, Raspberries and/or Strawberries (1-2 baskets total) washed, stemmed (if necessary) and laid on paper towels to dry
    • Special equipment: A 9″ Springform pan
  1. For cake:
    1. Preheat oven to 325°F. Lightly butter and (powdered) sugar the pan.
    2. Melt the chocolate and the butter.
    3. Separate the 6 eggs.
    4. Whisk the egg yolks and sugar together until the eggs are thick and pale in appearance.
    5. Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.
    6. Add the flour and the salt and mix til combined.
    7. Beat the egg whites until soft peaks form.
    8. Add a bit to the batter and gently mix in.
    9. Add the rest of the egg whites to the batter and gently fold until completely incorporated into the batter.
    10. Pour batter into pan, it should go almost all the way to the top.
    11. Bake for 43-45 minutes, check with toothpick for doneness, if it comes out clean–it’s done.
    12. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
    13. Cool completely before releasing pan.
    14. Glaze as directed and pair with some of the berries to balance out the chocolate.
  2. For glaze and assembly:
    1. Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
    2. Meanwhile, bring wine just to a boil in a small saucepan.
    3. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
    4. Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
    5. DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Alternative Preparation:  You an substitute an equal amount of Chambord Liqueur for the wine and you will get a sweeter dark raspberry taste to the chocolate glaze.

The cake is very rich.  Slice into very narrow pieces – you can easily serve 12-16 with this decadent cake!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood