Look out for new posts!

Good afternoon interwebs! You may have noticed the lack of catch-up posts. This is due to missing pictures! I haven’t been able to find a lot of them so far, but when i do ill back post them. Secondly, after this weekend ill be off for an almost 3 week vacation! Ive decided that during that time i will write up some (probably pictureless) backposts, and also some new ones about various undoubtedly delicious things that ill be partaking in on my journey. Stay tuned!



Shamelessly Rich Carrot Cake

I have never been a fan of carrot cake. Don’t get me wrong, ill eat it. But id never choose it. Some of my coworkers on the other hand, love it, and they most definitely loved this recipe! I made it into a single single layer sheet cake. Sadly, I seem to have lost the second half of these pictures, so youll have to use your imagination!

Shamelessly rich carrot cake

4 eggs

¾ cup sugar

½ cup dark brown sugar

¾ cup vegetable oil

2/3 cup buttermilk

1 tsp vanilla extract

2 tbsp amaretto

1/3 151-proof rum (Bacardi 151)

2 cups all purpose flour

1 ½ tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp ground ginger

1 (16-ounce) bag carrots, peeled and shredded

1 (8-ounce) can shredded pineapple, drained

1 cup walnuts, chopped

½ cup raisins

1 cup sweetened flaked coconut

maple cream cheese frosting

½ cup (1 stick) unsalted butter

1 (8-ounce) packeage of cream cheese

3 cups od confectioners sugar

2 teaspoons orange zest

½ teaspoon vanilla extract

1 tbsp maplesyrup

3 tsp amaretto

2 tbsp 151-proof rum

Preheat oven to 350*F. Grease and flour two 9-inch round cake pans.


In a mixing bowl, cream eggs and sugars. Beat in oil, buttermilk, vanilla, amaretto, and rum.


In another bowl, sift together flour, baking soda, salt, nutmeg, and ginger. Gradually beat into the egg mixture with carrots, pineapple, walnuts, raisins, and coconut. Gradually add flour and carrot mixtures in three alternatin additions. Beat until just combined.


Pour into the prepared pans and bake 45 minutes, or until a knife inserted in the center comes out clean. Let cool.

For the frosting- In a mixing bowl, beat butter and cream cheese until light and fluffy. Add confectioners sugar, orange zest, vanilla, and maple syrup; beat until fluffy. Fold in amaretto and rum, refrigerate frosting while cake cools.

Finish- Place one cake layer on a serving plate.; slather it with frosting. Add second layer and frost entire cake. Garish, if desired.

Black Jack Praline Cake

I HATE sweet potatoes. They are NOT a substitute for potatoes, in any capacity, to me. They are just wrong. When I saw this recipe, I thought it looked delicious, until I got to the part about sweet potato puree. I thought about trying to change it, but decided to just go with it. Then I couldn’t find canned sweet potato, so I ended up cooking my own. This is easy, but took forever! That being said I can say I was happily surprised with the outcome of this cake. I didn’t hate it like I thought I would, what with the evil sweet potatoes. I guess whiskey really can create miracles.

Black Jack Praline Cake
½ cup sugar
½ brown sugar
½ cup (1 stick) unsalted butter
3 eggs
1 tbsp molasses
2 ¼ cups all purpose flour
¾ tsp baking powder
1 cup canned sweet potato puree
¼ cup sour mash whiskey
1 tsp cinnamon
½ teaspoon freshly grated nutmeg
1 cup pecans, toasted and chopped

pecan praline
¼ cup sugar
1 tsp molasses
1 tbsp all purpose flour
3 tbsp unsalted butter
1 1 /2 cup pecans, toasted

buttery whiskey sauce
¾ cup sugar
pinch of salt
5 tbsp unsalted butter
1 tsp vanilla extract
½ cup sour mash whiskey

Preheat oven to 350*F. Grease and flour a 9 inch loaf pan. Toast pecans (2 ½ cups total for cake and praline topping) about 8 minutes in the oven as it warms, and then set aside.


In a mixing bowl, beat sugars and butter 3 to 5 minutes, or until fluffy.


Beat in eggs and molasses.


Add flour and baking powder and mix until combined. Mix in sweet potato puree, whiskey, spices, and nuts.


Pour into the pan and bake 50 minutes or until golden brown.


For the praline- In a saucepan, combine sugar, molasses, flour, butter, 1 tbsp water. Cook over low heat, stirring until combined. Stir in toasted nuts.
For the sauce- In a saucepan over low heat, combine all ingredients and stir until the mixture reaches a gentle boil. Pour about one-fourth of the sauce over the cake.


Finish- top the cake with the pecan praline and spoon the rest of the warm sauce overtop.


To serve this one I cut it up, then put it into a 9×13, then spooned the toppings on. This made it easier to serve to a crowd, and didn’t look too bad either! And it meant the cake could really soak up the sauce too! Boozy cake sweet potatoes are the only kind of sweet potatoes for me!

Lane Cake

This is a VERY involved cake. Not for the faint of heart, or wallet. I did 2 layers instead of three since I need to feed so many people, and to make travelling easier. I freaking LOVED this cake. Fruit, bourbon, cake, all rolled together with some southern charm, whats not to love?

Lane Cake

1 cup (2 sticks) unsalted butter

2 cups sugar

1 tbsp vanilla extract

2 tbsp bourbon

4 cups all purpose flour

1 tbsp baking powder

½ tsp salt

¾ cup whole milk

10 egg whites (reserve yolks for filling)

Fruit and Coconut Filling

¾ cup (1 and ½ sticks) unsalted butter

1/3 tsp salt

10 egg yolks

2 cups pecans, toasted then chopped

1 cup golden raisins, chopped

1 ½ cups assorted dried fruits, chopped

½ cup candied cherries

1 ½ cups toasted coconut

1 cup bourbon

1/3 cup orange juice

Bourbon Buttercream

1 cup (2 sticks) unsalted butter

¼ tsp salt

3 cups confectioners sugar

¼ cup bourbon

¼ cup half and half

 Here we go!

Preheat oven to 325*F. Grease and flour three 8-inch cake pans. (or 2 9×13’s like i used)


In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. In a mixing bowl, beat egg whites to soft peaks.


Stir in vanilla and bourbon. In a bowl, combine flour, baking powder, and salt. Add flour mixture and milk to the butter mixture in three alternating additions; start and stop with the flour to prevent curdling.


 Gently fold egg whites into the batter. Pour batter into the prepared pans and bake 30 to 35, or until the cakes are golden and a knife inserted into the center comes out clean. Let cool completely.


For the filling- Melt butter in a deep saucepan over medium heat. Remove from heat and whisk in sugar, salt, and egg yolks. Return to medium heat, stirring constantly with a wooden spoon until it begins to thicken and a candy thermometer reads 180*F. Remove from heat and stir in the nuts, raisins, dried fruits, candied cherries, coconut, bourbon, and orange juice. Allow filling to cool.


For the buttercream- In a mixing bowl, beat butter and salt until creamy. Add confectioners sugar and bourbon in alternating additions. Slowly add half and half and continue beating until fluffy. Refrigerate until ready to use.


Finish- Place one layer on a cake plate and spread half the filling almost to the outer rim with a spatula. When i am “filling” a cake i like to take the frosting and put a “ring” around it, to help it from trying to escape.


Place the next layer on top and add the remaining filling. Add the final layer.


With a clean spatual, spread the bourbon buttercream on the sides and top of the cake.


I thought the cake looked pretty plain at this point, so i took the extra filling i had and sprinkled it around!


Please forgive the parts that the frosting was too thin, i didn’t notice until too late! This cake was very tasty, especially the frosting. I do love me some bourbon! This cake makes me want to forget that i hate the heat and head south! NoLa here we come?

And heres lucy!


And also please forgive the mess! It gets a bit crazy around the holidays in these parts…

Brandy Apple Cake

Fall is in the air, and what does that mean? Apple and/or pumpkin flavored everything! This weeks cake is the brandy apple chai cake and it was quite tasty! And its full of fruit so its like a health food, right? I did have to make some changes to this one though. I actually made it in a 9×13 pan instead of a bundt and it came out smashing! I also could not find chai flavored alcohol at ALL. I even spoke to the manager who said it wasn’t popular enough to keep on the shelves. Alas, I had to go with Kahlua cinnamon spice, it worked well!

Brandy Apple Chai Cake

1 ½ cups canola oil

2 cups sugar

3 eggs

2 ½ cups all purpose flour

1/8 tsp ground cloves

1 ¼ tsp ground cinnamon

½ tsp ground nutmeg

1 tsp baking soda

¾ tsp salt

1 ¼ cups walnuts, chopped

3 ¼ cups apples, peeled, cored, and chopped

¼ tbsp brandy

Chai Glaze

4 tbsp (1/2 stick) butter

2 tbsp brown sugar

6 tbsp sugar

3 tbsp chai liqueur (or whatever flavor you end up finding)

2 tbsp orange juice

Preheat oven to 325*F. Grease and flour a 10-inch bundt cake pan (or a 9×13)


In a mixing bowl, beat oil and sugar until thick and smooth. Beat in eggs one at a time. Mix in flour, cloves, cinnamon, nutmeg, baking soda, and salt.


Stir in walnuts, apples, and brandy.


Pour into the pan. Bake 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.

For the glaze- In a saucepan, melt butter; add sugars. Stir in liqueur and orange juice, and bring to a boil. Reduce heat to low and cook 4 minutes.


Let cake cool 10 minutes, unmold, pour warm glaze overtop.


Very tasty, not overwhelmingly boozy, and with all the fancy kahlua flavors out there you could change this quite a bit. Cinnamon, caramle, maybe both? I am also a fan of chocolate with apple… Maybe next time?

And heres my furry assistant! I know this picture isnt like the usual (gasp, its not in the kitchen!) but look at her! she is such a model. She is also a brat. This photo session was caused when she refused to jump in the car, i mean, who wouldn’t choose a roll in the leaves over a ride in the car?


Almond Amaretto Cake

This cake became an instant favorite, and wasn’t too difficult to make. I couldn’t find tubes of almond paste so I used a can, which had an extra ounce in it, but I used it anyway. It was great! When shopping for this one, make sure you have “almond paste” and not “almond filling” if you also go the can route. They are most definitely not the same! I luckily noticed before i opened it up, but after i already brought it home, so lucky me got to do another store run!

Almond Amaretto Cake

¾ cup (1 ½ sticks) unsalted butter

¾ cup sugar

1 (7 ounce) tube of almond paste

zest of 1 orange

zest of 1 lemon

¼ cup amaretto liqueur

1 tsp vanilla ext

3 eggs

½ cup all purpose flour

1 tsp baking powder

Amaretto glaze

2 tbsp apricot jam

4 cup amaretto liqueur


sliced almonds

confectioners sugar

Preheat oven to 350*F. grease and flour a 9-inch spring form pan


In a mixing bowl, cream butter, sugar and zests together for 3 to 5 minutes, or until light and fluffy.


Mix in almond paste, amaretto, and vanilla.


Beat in eggs, flour, and baking powder.


Pour batter into the pan and bake 45 minutes or until a knife inserted into the center comes out clean. Let cool. For the glaze- In a saucepan over low heat, stir jam and amaretto together until smooth.


Finish- Unmold the cake onto a serving dish, and pour glaze on top. Sprinkle with toasted almonds and a dusting of confectioners sugar.


This cake is very much a keeper. It is dense, and delicious, but also really easy to transport. I actually ended up buying more spring form pans so i can make more than one of these at a time! I am also pondering trying to make it in a cupcake size, with out having to buy 24 tiny spring forms… we’ll see!

last but not least- heres a picture of the muttski


Pink Champagne Cupcakes

A very amazing, and classy, coworker of mine retired recently. In honor of her I made the “pink champagne cupcakes”. strangely enough this recipe made 33 cupcakes. THIRTY THREE. I also made Irish Car Bomb mini cupcakes, Mint Julep mini cupcakes, and Gingerbread mini cupcakes for her retirement party! But, Treat tuesday got the champagne cupcakes. I used barefoot bubbly’s champagne moscato (and was almost blinded but the cork exploding out! be careful!) and it worked well, and isn’t expensive. I also opened the fridge to start making these and noticed that SOMEONE had used ALL OF THE EGGS without letting me know. I luckily had dry “just whites” in the cabinet, so I used those and the worked perfectly.

The one thing with these was the frosting was a bit “melty”… So don’t do anything crazy or intricate with it!


Pink Champagne cake

3 cups all purpose flour

3 teaspoons baking powder

½ teaspoon sald

1 cup (2 sticks) unsalted butter

2 cups sugar

1 teaspoon vanilla

6 egg whites

a few drops red food coloring (I didn’t do this part)

2 cups champagne


Pink champagne frosting

¾ cup (1 ½ sticks) unsalted butter

4 cups confectioners sugar

½ cup champagne

¼ cup whole milk

1 tablespoon vanilla extract

a few drops red food coloring (I used Wiltons gel icing color, in rose)


Preheat over to 350*F. Grease and flour 2 9-inch round cake pans, or 2 12 cup muffin pans, a 9 more in another pan.

In a bowl, combine flour, baking powder, and salt, set aside.


In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy.


Add vanilla and beat in egg whites one at a time. (this was difficult using reconstituted whites, so I just poured a little at a time)


Mix in food coloring. Beat in flour mixture and champagne in three alternating additions, starting and ending with the flour to prevent curdling. 

Pour batter into prepared pans, bake ~35 minutes for 9-inch, or ~20 for cupcakes, or until a toothpick comes out clean.


For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add confectioners sugar, champagne, milk, vanilla, and food coloring; beat until smooth and creamy.


Once cake has cooled completely, frost that SOB. I then refrigerated mine overnight.



Lucy then suggests you take an impromptu nap on the floor, bonus points if you sleep in a high traffic area.



Pumpkin Martini Cake

Fall means a veritable pumpkin flavored assault on your nose, and your taste buds. I jumped on the pumpkin bandwagon, and went with the “pumpkin martini cake” for this installment of “Boozeday Tuesday”. This recipe called for either bourbon, or vodka. I went with the bourbon because I mean c’mon. Who am I to say no to bourbon. The spicy earthy-ness of the bourbon perfectly. I’m sure this would be good with vodka too, but I think the bourbon was probably the better choice. I made this into a sheet cake, and it was a big hit! Pretty boozy (especially on the edges) but very welcomed and enjoyed.


Pumpkin Martini Cakes

½ cup unsalted butter

1 1/3 cups dark brown sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

2 ½ teaspoons pumpkin pie spice

½ teaspoon salt

½ cup milk

1 ¼ cups pumpkin puree, canned or fresh

1 teaspoon vanilla extract

¼ cup bourbon or vodka

2 tablespoons triple sec

pumpkin spiked maple glaze

½ cup Grade-A maple syrup

3 tablespoons unsalted butter

3 tablespoons pumpkin butter

1/8 teaspoon salt

½ cup bourbon or vodka

2 tablespoons triple sec

Spiked cream-cheese frosting

1 (8 ounce) package cream cheese

6 tablespoons (3/4 stick) unsalted butter

3 cups confectioners’ sugar

1 tablespoon bourbon or vodka

Preheat the oven to 350*F. Grease individual-size cake pans, or a mini cupcake pan, or a 9×13 (which is what I used)

In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy.


Add the eggs one at a time, beating after each addition.


In a separate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the butter mixture with the milk in three alternating additions. Mix in pumpkin, vanilla, bourbon (or vodka), and triple sec and beat until smooth.


Fill pans three-quarters full. Bake 20 to 25 (or ~45 minutes for a sheet) minutes, or until a toothpick inserted in the center comes out clean. Let cool.

For the glaze- In a saucepan, bring the maple syrup, butter, pumpkin butter, and salt to a boil. Lower to a simmer for 2 to 3 minutes. Stir in bourbon (or vodka) and triple sec and heat for 1 minute more.

In a mixing bowl, beat cream cheese and butter until combined. Beat in confectioner’s sugar. Stir in the bourbon (or vodka) and top the martini cakes with frosting.

Spoon glaze over cake, then pipe frosting on top. The book suggests you place each individual cake into a martini glass before serving. I did not do this, I made mine into a sheet cake and brought it into my work, where it was greatly loved!


I forgot to take pics after I added the frosting, until i was at work the next day! Fat- tuesday was especially fat that day, we had the pumpkin cake, a red wine and chocolate cake, and some chocolate chip banana bread!


Black Forest Cupcakes

I had a real hankering for some chocolate this week, and this recipe has been begging me to make it for a while. These were a bit involved to make, because of the layers, but they were very good. I think if I make them again I will core the inside and put the pudding there, chop up the cherries and put that on top, then top them with whipped cream. I also did not have enough cherries, so I alternated. I also drizzled with the leftover pudding, which I mixed with the left over cherry liquid. Mmm-mmm.

Black forest Cupcakes

Chocolate liqueur pudding:

1 (3.8- ounce box of pudding)

1 cup milk

¼ cup vodka

Chocolate cherry cupcakes:

½ cup unsweetened cocoa powder

3 ounce bittersweet chocolate- chopped

¾ cup (1 ½ sticks) unsalted butter

1 ½ cups sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon kirsch

1 tablespoon cherry liqueur

1 tablespoon chocolate liqueur

2 cups all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

Black cherry compote:

Juice of 1 lime

¾ cup sugar

2 cups frozen sweet cherries

¼ cup kirsch

2 teaspoons corn starch

Cherry whipped cream:

1 ¼ cups heavy cream

1 cup confectioners sugar

1 teaspoon kirsch


Maraschino cherries

Preheat the oven to 350*F grease 2 12 cup cupcake pans.

For the pudding- In a mixing bowl, whisk pudding mix, milk, and vodka until mixture thickens, about 2 minutes. Chill 1 hour in the refrigerator.


For the cupcakes- Dissolve cocoa powder in 2/3 cup boiling water. Stir in bittersweet chocolate until melted and smooth. Set aside to cool.


In a mixing bowl, cream butter and sugar 3 to 5 minutes or until light and fluffy. Add the eggs 1 at a time, beating after each addition. Stir in vanilla and liqueurs. I did not have kirsch, so I used extra cherry liqueur.


In a separate bowl, combine flour, baking soda, and salt. Slowly mix flour mixture and sour cream into the butter mixture. Stir in cooled melted chocolate.


Pour into pans and bake 20 minutes, or until a toothpick comes out clean.

For the compote- In a sauce pan, bring lime juice and sugar to a boil. Reduce to a simmer and add cherries. Cook 10 minutes, stirring occasionally. Stir in cornstarch and kirsch, again, I used the heering instead. Reduce to a simmer and stir occasionally until thickened, about 5 minutes, being careful not to overcook so the cherries stay plump.

For the whipped cream- In a mixing bowl, whip all ingredients until soft peaks form. Refrigerate until ready to serve.

Finish- Cut the cupcakes in half horizontally Spoon dollops of black cherry compote and or/chocolate pudding over the cupcake bottoms.


a single cherry on each cupcake half

Replace the tops and garnish with another dollop of pudding, some cherry whipped cream, and a maraschino cherry.


These looked WAY too plain for me…

I then drizzled with the extra pudding and cherry liqueur liquids.


These were a definite hit at my work! Messy, but tasty too.


Honey Spice Beer Cake

Recently, my little New England town started the very interesting transition into a fall paradise. Seeing as this is New England, you never know how long a season will last, so I hoped on board and decided to make the “honey beer spice cake”. The spices make it fall-y, and someone’s left over beer in my fridge sealed the deal for me. If I don’t need to do a liquor store run, I try not too… I always seem to leave with more than I went in for. That aside, this was a perfect fall cake. Kind of like a carrot cake, but with beer instead of veggies and fruit!  Besides the overflowing in the oven, it was a pretty simple but good recipe. You could do a lot with this cake depending on what beer you choose to put in it. I’m very intrigued with aådding pumpkin ale to it next time… So many booze cakes, so little time…


Honey Beer Spice Cake

For the cake:

3 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon all-spice

3/4 teaspoon freshly ground nutmeg

1/2 teaspoon ground cloves

zest and juice of 1 lemon

1 stick (4 ounces) unsalted butter, at room temperature

1/2 cup sugar

3/4 cup light brown sugar

4 large eggs

1 cup honey

12 ounces (1 1/2 cups) honey beer- or really, whatever beer you want. There was a coors light in my fridge, so there was a coors light in my cake!

For the frosting:

½ cup (1 stick) salted butter

3 ½ cups confectioners sugar

½ cup of honey (or whatever) beer (I used my “good” beer, a curious traveler shandy!)

2 TBS honey

Preheat oven to 350 degrees F. Butter and flour a 9×13-inch (no really, don’t use anything smaller) pan and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, cloves and salt. Set aside.


all the fixins

In the bowl of a stand mixer fit with a paddle attachment (handy dandy beater blade reporting for duty), cream together butter, sugars, and lemon zest. Mixture may look crumbly, but mix for about 3 minutes.


Add the eggs one at a time, beating for 1 minute after each addition. 
 Beat in the lemon juice and honey.


Add the flour mixture and beer. Alternating the flour mix and beer. Beat the batter on high speed for 30 seconds.

Pour into the prepared pan and bake in the upper third of the oven for 45-50 minutes, or until a cake tester inserted in the center of the cake comes out clean. WARNING THIS CAKE RISES A LOT. THE BOTTOM OF MY OVEN IS NOW COVERED IN BEER CAKE. PUT THIS ON A LARGER COOKIE SHEET/PAN/ETC.


right before the spill over…



For the Frosting: In a mixing bowl, cream butter with about one-third of the confectioner’s sugar. Mix in beer and the rest of the sugar in alternating additions, beating until smooth and creamy. Stir in honey. Spread on cooled cake. Sprinkle mixed nuts on top if you choose to. I didn’t, but to each their own!


Delicious, delicious shandy in a curious traveler cup I got from a great friend!

The general consensus was 2 thumbs up! A must try! Most of the people that had this aren’t booze hounds, so the lack of beer taste was good. This was only because I used coors light though. If you don’t really like the taste of beer (I don’t know why you would bother making this…) then use a light beer.