Telling food stories, one kitchen at a time
The secret to my recipe for Guinness Chocolate Cake with Bailey’s Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can’t resist eating… even for breakfast!
Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless.
This recipe for Bourbon Apple Blondies wraps some of the best fall flavors into a perfectly moist dessert bar that no one can say no to.
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RumChata Blondies with Fireball Cream Cheese Frosting are the perfect summer party dessert. This recipe will not fail to impress. Trust me, I’ve made it five times in five weeks and my friends keep asking for more!
It took me four tries. FOUR. And thank heavens I kept trying because RumChata Blondies with Fireball Cream Cheese Frosting are SLAMMIN’. On the first three tries, I was set on a cream cheese swirl because I thought cream cheese frosting would be too sweet. I will admit, I was wrong. These are fantabulous x19203 and everyone has agreed.
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“Bourbon Blondies with Walnuts” was originally published on July 6, 2014. I’m updating this post today because, you guys, the pictures… I don’t know if the new photos are my best ever, but – HECK – I have come a long way in almost three years. (Also, three years?!?! Time flies.) And so, I present to you, Brown Butter Bourbon Chocolate Blondies. The post below has only minor additions and subtractions from the original.
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Irish Cream Cupcakes with Pistachio Swiss Meringue are a beautiful spring treat. This classy recipe is perfect for Saint Patrick’s Day or Easter or any other “just because” occasion. Impress everyone and watch them fight over the first and last cupcake crumbs.
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I made this puppy on Saturday night. Yep, Saturday PM, in the eve, late-night style. I know a 20-something city-slicker should be out doing 20-something city-slicking things, but you guys — I’m really a mid-30s-year-old at heart. In my heart, I’m maybe 36 and I have two small children in bed and a husband watching some man movie on the couch. And my handsome husband is going to think I’m a kickass wife with a heart of gold for whipping up something, anything, with chocolate, coffee, and whiskey, even if it’s not done until midnight.
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Dark Chocolate Bourbon Pecan pie. Say it again, hmm? Dark.Chocolate. Bourbon. Pecan. Pie.
I do wanna talk about that, but I just went to this really wonderful wedding and let me take a sec to touch on that really fast. My brother got married and I now have the absolute coolest sister-in-law a girl could ask for. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.
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