The Drunk Tank.... SHF 18

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 pinch salt 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.