Why, you little bunch of drunk monkies!
The simple mention of liquor really draws a crowd, huh?
For this months SHF we had a whopping 41 entries from all around the world! Seems like there are plenty of drunken cooks out there with the motto "When in doubt, add more wine!" I was very impressed with all the varieties of alcohol used and more impressed with how much you all were willing to use! Some people used up to 2 cups!!
Grab some asprin, a lampshade and your favorite coozie...
Let's Get This Party Started!
Limoncello Cheesecake - Something So Clever
Vanilla Vodka Cheesecake Tartlets - Je Mange la Vanille
Gelled Sparkling Wine - Fork and Pint
Pousse Glace - The Art of Drink
Cocoa Red Wine Cupcakes - Music and Cats
Rum Poached Apple Crepes - Belly Timber
Russian Caravan Amaretto Truffles - The Sour Patch
Eaton Mess - Virtual Frolic
Overnight Honey Almond French Toast - Weekly Dish
Mango & Amaretto Ice Cream - Occasionally Christine
Banana Fosters with Irish Cream Mousse - The Serendipitous Chef
Ali Babas - Cream Puffs in Venice
Cerveza Negra Ginger Cake - The Edible Garden
Prosek Chocolates - Make Life Sweeter
Drunken Berry Trifle - Food for Thought
Ginger Rum Churros with Chocolate Dipping Sauce - Habeas Brulee
Sweet Potato Pie with Bourbon, Pecans and Maple Syrup - Slash Food
Formage Blanc with Bachelor Jam - 18th Century Cuisine
Frangelico Honey Panna Cotta - A Blithe Palate
Spirited Marble Cake - The Candied Quince
Asian Pears with Sherry Saffron Ice Cream - Toast Point
Almond Apricot Pound Cake with Amaretto - Dessert First
Baily's Irish Cream Cream Brulee - Hungry in Hogtown
Lemon Raspberry Syllabub - The Domestic Goddess
Red Plum Sorbet - Mekuno Cooking
Amaretto Tiramsu Cake - Umruhren Bitte
Gateau an Vin Blanc - O Delices
Red Wine Tart - English Patis
Grandma's Advoocat Pudding - Kuchenlatein
Mini Pear Cakes - The Golden Shrimp
Whisky Apples - The Old Foodie
Hazelnut Raisin Pound Cake - Culinary Adventures
Strawberry Minestrone and Lillet - La Tartine Gourmande
Bourbon Truffle Brownies - Vegaquarian
Zabaglione - Cook (almost) Anything Once
Midori Kanten Jelly - Sweet Pleasure
Grand Marnier Brownies - Laura Rebecca's Kitchen
Tres Leche Cake - You Gonna Eat All That
My SHF contributions this month are Chocolate Bourbon Baby Cakes with Bourbon Laced Strawberries.
The cake recipe originally comes from Colette Peters. The cakes are amazingly soft and moist and just the right hint of the Bourbon.
Chocolate Bourbon Baby Cakes
2 cups all purpose flour
1 teaspoon baking powder
1 ¾ cups hot coffee
¼ cup bourbon
5 ozs unsweetened baking chocolate, cut into small pieces
2 sticks unsalted butter, cut into small pieces
2 cups sugar
2 eggs, room temp
1 teaspoon vanilla extract
Preheat oven to 275 (yes, 275). Grease and flour baking tins. Sift together flour, baking powder and salt. Combine the hot coffee, bourbon and chocolate and butter in large covered metal bowl. Let stand until completely melted. Whisk together. Whisk in sugar and cool. Whisk in the flour mixture in two batches, then the eggs and vanilla.
Pour batter into prepared pans and bake for 45 minutes. Check after 30 to ensure even baking. Cool cakes completely on wire racks.
Bourbon Laced Strawberries
2 packages sweetened frozen strawberries
1 tablespoon bourbon
Defrost strawberries and mix in bourbon. Spoon over baby cakes and add a dollop of whipped cream, if desired.