#Whiskey
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Irish Whiskey and Stout Chocolate Cake
It's getting be that time of year again, Happy St. Paddy's Day!! Ingredients Guinness Stout Chocolate Cake: 1 cup stout beer 10 Tbsp unsalted butter 1/2 cup unsweetened cocoa powder 2 cups granulated sugar 2 large eggs 3/4 cup nonfat plain yogurt 1 tsp pure vanilla extract 2 1/4 cup all-purpose flour 1 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp fine sea salt Whiskey Simple Syrup: 1 part simple syrup (1 part water+1 part sugar, boiled and cooled) 1 part Irish whiskey Whiskey Cream Cheese Frosting: 1 pound cream cheese 3/4 cup unsalted butter, softened 3 Tbsp light brown sugar, packed 2 cups powdered sugar, sifted 3 Tbsp Irish whiskey 1 Tbsp store-bought caramel sauce (optional) Chocolate Glaze: 4 oz dark chocolate, chopped 1 Tbsp unsalted butter 2 Tbsp light corn syup 1/2 cup heavy cream Instructions Guinness Stout Chocolate Cake: Preheat oven to 350 degrees F. Butter 2-8inch cake pans and line with parchment paper. Set aside. In a large saucepot, combine beer and butter. Melt butter over medium heat. Remove from heat and add cocoa powder and sugar. Stir until incorporated. Add eggs one at a time and whisk until incorporated. Add vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt. Alternative adding dry mixture and yogurt in three additions. Add 1/3 of dry mixtures, mix to combine. Follow with 1/2 of yogurt and mix. Repeat and end with remaining 1/3 of dry mixture. Divide batter evenly between prepared cake pans. If desired, use a kitchen scale to ensure cake batter is even. Level off batter using a mini offset or the back of a spoon. Bake for 40-50 minutes until cake is done and a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5-8 minutes. Unmold cake and allow to cool to room temperature on a wire rack. Whiskey Simple Syrup: In saucepot, combine water and sugar. Bring to boil and allow sugar to dissolve. Remove from heat and allow to cool. Store in fridge until ready to use. Combine 2 tablespoons simple syrup and 2 tablespoons whiskey. Use this to lightly soak the cake layers during assembly. Whiskey Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add softened butter and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add brown sugar and sifted powdered sugar. Mix on slow speed until smooth. Add whiskey and caramel and mix until incorporated. Chocolate Glaze: In a medium bowl add chopped chocolate, butter, and corn syrup. Pour heavy cream in a small sauce pot and bring to a boil. Pour hot heavy cream over chopped chocolate. Cover bowl with plastic wrap and let mixture sit undisturbed for 90 seconds. Remove plastic wrap and slowly stir together contents. Chocolate with melt and mixture will look watery, but as you stir the chocolate glaze will come together. Once mixture is smooth, let sit for a couple minutes until slightly thicken and mixture is a nice pourable consistency. Assembly: Slice the cakes into two even layers. You will end up with 4 cake layers. Place first cake layer on a cake stand, or plate. Use a pastry brush to lightly soak cake with whisky simple syrup. Follow with about 1/2 cup of whiskey cream cheese frosting. Use an offset spatula to spread frosting into an even layer. Add second cake layer and repeat with syrup and frosting. Continue to build cake until you have used all the cake layers. Crumb coat the exterior of cake with frosting. Place in the fridge for 10-15 minutes to chill. Remove cake and apply another coat of frosting around the side of cake. Place cake back in the fridge until you are ready to pour chocolate glaze. Remove cake from fridge. Pour slightly thicken chocolate glaze over the top of the cake. Allow the glaze to drip over the sides of the cake. Keep cake chilled until ready to serve.
What To Drink Tonight: Hot Toddy with a Twist
I was browsing the internet for hot drink recipes when I stumbled across this twist on the classic Hot Toddy. For those of you who don't know what a Hot Toddy is, it's a classic hot alcoholic beverage typically enjoyed during the cold months of fall and winter. It lights the most delightful fire deep inside you, filling your body with warmth that spreads all the way to the tips of your toes. A classic hot toddy contains: whiskey hot water spices (such as cinnamon and cloves) lemon juice honey Keep in mind, there are about a million variations. But that's the classic, and it's been a beloved homespun cold and flu remedy for decades. This twist on the old classic is called a Pearman's Toddy, and it's what you should be drinking on this chilly fall night. Now this variation is particularly suited to fall because of the homemade cinnamon simple syrup. Fill your home with the delicious wafting scent of cinnamon while preparing an alcoholic beverage to enjoy with a loved one? Yes, please! Another reason the Pearman's Toddy is so interesting to me is the replacement of whiskey with gin. The notes of pine and bitter herbs in a good gin make it a particularly attractive autumnal spirit in my book. Combine that with a bit of lemon juice, cinnamon simple syrup, and a shake of good old Angostura bitters, and you've got the perfect thing the keep you warm tonight. Make your own Pearman's Toddy! Recipe adapted from Saveur You'll need: 2 oz. gin 1 oz. cinnamon simple syrup 1⁄2 oz. lemon juice 1 dash Angostura bitters 5 cinnamon sticks 1. Make the simple syrup: In a small saucepan, combine 2 cups water, 1 1/2 cups sugar, and 4 cinnamon sticks and bring to a boil. Simmer for 10 minutes, stirring frequently, until sugar has dissolved. Discard cinnamon sticks and set aside. 2. Make the cocktail: Rinse small saucepan and re-use to heat gin, syrup, lemon juice, and 2 oz. of water. Pour into a mug or mason jar and add bitters. Garnish with last cinnamon stick, and enjoy the feeling of warmth spreading through you! Feel free to share this recipe with other Fall cocktail lovers :) @marshalledgar @BrettEckert @rodiziketan @VinMcCarthy What do you guys think of this one?? Ever tried it?
10 Boozy White Elephant Gifts People Will Actually Like
White Elephant gift exchanges: 90% hassle, 10% fun. Despite the fact that nobody really likes them, our office coworkers STILL keep forcing us to participate in these awkward holiday rituals. Okay, so maybe they're a little fun, once the gift giving actually starts happening. But buying a gift for under however many dollars that people will actually enjoy? So stressful! Luckily, there's something that's nearly universal in its appeal: alcohol. These boozy gift ideas are sure to be a hit. Bye bye stress, hello inter-office popularity. Liquor Filled Chocolates, $15.83 WHO could say no to this. I would eat this entire box right now if it was in front of me. Tipsy Tubes Secret Flasks, $15.99 Coachella, anyone? Mason Jar Shaker, $21.87 Come on, those hipsters at the office will love it. Drunk Hunt NES Cartridge Flask, $28.79 Gamer nostalgia mixed with pure awesome. Spin the Shot Drinking Game, $9.11 Honestly, I'd be kinda surprised if ex-frat bro Brian from Accounting didn't already own this. It'd certainly make next year's Christmas party way more enjoyable. Spherical Ice Mold, $10.36 That thing you've always seen online and always kinda wanted, even though you're not much of a whiskey drinker. I'm sure the casual alcoholic two cubicles over will love it! St. George Absinthe Verte, $19.99 Hello, Ms. Green Fairy. Haven't seen you in a while. Sriracha Bitters, $25 Spice up your life! Seriously, I bet people would fight over this one. Whiskey Wedge Ice Mold, $17.95 That looks so darn cool that I might actually have to start drinking whiskey now... Quote Engraved Flask, $17.95 Another one for the hipsters. These work for guys and girls!
Make Bourbon Blondies (For Dinner)
A while ago I shared a card about having dessert for breakfast, which is a MUST! If that interests you, and it really should, then you should click here to see just how chocolatey and decadent it truly is. Ingredients: 1/2 cup walnuts 3/4 cup unbleached all-purpose flour, plus 1 tablespoon 1/2 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, browned and cooled 3/4 cup packed light brown sugar 1 egg 1 teaspoon vanilla 2 tablespoons bourbon 1/2 cup milk chocolate chips Directions: Preheat oven to 350 degrees. In a small pan on medium heat, melt the butter stirring occasionally. Cook the butter until it begins to have a nutty smell and turns an amber color. Do not overcook or it will burn easily. Remove the browned butter to a glass bowl or cup and set aside to cool. Spread the walnuts in a single layer on a parchment lined baking sheet. Bake at 350 degrees for about 15 minutes or until they are golden brown. Transfer the nuts to a cutting board and chop lightly. Set aside. Cut a length of parchment paper to fit a 8×8 baking dish allowing the paper to come up to the top of the pan on both sides. Cut another sheet to fit in the opposite direction also trimming at the top of the pan. Spray the parchment paper lightly with cooking spray. Set aside. Whisk 3/4 cup flour, baking powder and salt together in a small mixing bowl. Set aside.In another medium mixing bowl combine the browned butter and brown sugar until blended. Add the egg and mix well. Blend in the bourbon and vanilla and mix just until incorporated. Fold the dry ingredients into the butter mixture just until combined. Do not over-mix. Add the remaining 1 tablespoon of flour to the chocolate chips and toss until the chips are somewhat covered. Add the chocolate chips (with flour) and the toasted walnuts to the batter. Fold in gently. Spread the batter evenly in the prepared pan. Bake until the top is shiny, cracked and light golden brown, 22-24 minutes. Do not over-bake. Blondies should be chewy, not crunchy. Cool the Blondies in the pan then lift out using the parchment paper. Transfer to a cutting board and slice into bite sized squares. Now, who's going to make these and mail me a few to try?