Raspberry Whiskey Smash

I saw this video on Instagram recently for a Blackberry Bourbon Smash. 

We decided to try out a variation of this recipe using raspberries & whiskey instead. It was super easy and impressive enough that we agreed it would go for $10-$12 if you went to a bar with fancy cocktails. Make it yourself at home for a fraction of that.  

Raspberry Whiskey Smash (adapted from Half Baked Harvest)

Ingredients:

• Handful of fresh raspberries (about 10), a few extra to garnish
• 7 mint leaves, a sprig extra to garnish
• Juice and zest from half a lemon
• 1-2 T honey
• 1 oz whiskey
• Ginger beer (or ginger ale)
• Granulated sugar

Directions:

1. On a shallow plate, combine sugar and the lemon zest (could use lime if you prefer). Run the lemon wedge around the edge of your glass, then invert onto the plate to create a sugar/lemon rim.

2. In a cocktail shaker (or we used a large mason jar), add your raspberries, mint, lemon juice and honey. Use a muddler to smash the ingredients together and release the juices. Add the bourbon and muddle a bit more.

3. Add crushed ice to your rimmed glass, then pour the drink over the ice. Top with ginger beer and garnish with the extra raspberries and mint sprig. 

*This recipe is for one drink, but multiply it for as many drinks as you'd like! 

Chocolate Soufflé for Two

For Valentine's Day dessert after our salmon dinner, I wanted to make something that would make just enough for the two of us.  I had a bar of Lindt dark chocolate with sea salt as a favor from my friend Liz's bridal shower.  And recently I bought these cute fox ramekins (surprisingly, they were from Walmart on sale - set of 4 for $10).  The center ends up being gooey like a molten lava cake.  Topped with raspberries, it was the perfect treat to end our meal (along with some chocolate wine!) 

Chocolate Souffle for Two (adapted from Sally's Baking Addiction) 

Ingredients:

• 3 oz dark chocolate
• 1/4 cup half and half
• 3 T brown sugar
• 2 T olive oil
• 2 T egg (crack 1 egg, beat it, and use 2 T)
• 6 T all-purpose flour 
• 1/4 t baking powder
• 1/8 t baking soda 

Directions:

1. Spray each ramekin with nonstick spray (I use coconut oil spray).  Preheat oven to 350.  

2. Coarsely chop the chocolate.  Set one ounce aside.  Combine the other 2 ounces with the half and half in a medium heatproof bowl.  Microwave 25 seconds, then stir vigorously until melted and combined.  Reheat in 5 second increments if necessary.  Once melted and smooth, whisk in the brown sugar, then the oil, egg, and vanilla until combined.  

3. In a separate bowl, whisk together the flour, baking powder, and baking soda.  Pour the wet ingredients in and fold with a rubber spatula until there are no lumps.  Pour evenly into ramekins - they should be about 3/4 the way full.  

4. Drop the remaining chocolate into the centers of the cakes, using a spoon to fully submerge.  

5. Bake 15-16 minutes, rotating at the half way mark.  The centers will stay slightly gooey.  Top with raspberries and serve immediately.  

Patriotic Cupcakes

 

Our friends Tony & Katie hosted a 4^th of July potluck at their place this year, and I baked cupcakes!  The cupcakes themselves weren’t super sweet – more like a muffin – but I liked them that way since some cupcakes can be sickly sweet once you add the frosting and toppings. 

They were really easy to make, but it was a kind of chaotic morning.  I bought the ingredients a few days ago to avoid the rush of people at the grocery store that day, but realized I forgot cupcake liners (I know you don’t really need them, but they come out so much cleaner – plus my cupcake pans have so much permanent caked on food they’re pretty gross…)

I get back, only to realize that I’d left my baking pans at my parents’ place when we baked for our engagement party a few weeks ago.  So I stopped the oven from preheating again and ran by their condo to pick them up.  Then on the third try, I had all the ingredients put out, only to open the baking powder and realize it was empty.  I knew if I skipped it, I’d probably mess up the recipe.  My patience was wearing thin when a scooter going 15 miles an hour was in front of me all the way to the grocery store. 

Anyways, once I got all the ingredients, I was good to go!  I was excited for another excuse to use my KitchenAid mixer.  I topped them with blueberries, raspberries, and coconut in the shape of a flag.  While it was very pretty, it would have been nice to have mixed a few up and topped with all three toppings.  I’ve created a similar flag dessert before with blueberries and strawberries on cake (you can check out this post for a bunch of July 4th recipes!)

Patriotic Cupcakes (adapted from Good Housekeeping)

Ingredients:

• 2 c. all-purpose flour
• ½ t. baking powder
• ½ t. baking soda
• ½ t. salt
• 1 c. granulated sugar
• 1.5 sticks butter (12 T)
• 1 lemon
• 3 large eggs
• 1 c. buttermilk (I never buy buttermilk – instead, fill 1 cup almost all the way with regular milk, then add a few squirts of lemon juice.  Let it sit for about 5 minutes before using it). 
• 8 oz. cream cheese
• 1 c. confectioner’s sugar
• ½ pint blueberries
• 1 pint raspberries
• 1 c. sweetened coconut flakes 

Directions:

1. Preheat oven to 350°.  Line 20 cupcake pan cups with liners.   

2. Combine flour, baking powder, baking soda, and salt in a bowl and set aside. 

3. In a large bowl or with your KitchenAid mixer, beat granulated sugar and 8 T of the butter for about 5 minutes on medium speed until pale and fluffy, scraping the bowl with a rubber spatula.    

4. Grade 3 tsp of peel from the lemon.  Reserve 1 tsp and set aside.  With the mixer on medium speed, add 2 tsp peel and beat about 1 minute. 

5. Add eggs, 1 at a time, beating well after each addition and scraping the bowl. 

6. With the mixer on low, add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture, until just blended. 

7. Divide the batter evenly among the cupcake liners.  I used a mini ice cream scooper to easily put the batter in the cups (a trick I learned from the Cupcakes & Cocktails class at the Epicurean last month).  

8. Bake 18 – 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Cool on a wire rack.  The cupcakes can be stored, well wrapped, at room temperature for 2 days, or in a freezer up to a month.  

9.  While the cupcakes cool, prepare the frosting.  Blend the cream cheese, confectioner’s sugar, remaining 4 T of butter, and remaining 1 tsp of lemon peel on low.  Increase the speed and beat 3 – 5 minutes until pale and fluffy.   

10. Spread the frosting on the cooled cupcakes.  Top with blueberries, raspberries, and coconut.  

tbt Easter Cheesecakes

 

Since 2008, I've had a tradition of baking a cheesecake every year for Easter.  It started when I was in college – we didn't get a long weekend for the holiday, so I’d stay up in Gainesville and celebrate with my friends.  Those first two years I made the same flavor – apple caramel using this recipe. 

 

 

In 2010 I decided to switch it up and try out this amaretto cheesecake.  It came from the book Cheesecake Extraordinaire – the recipe is outlined here on Melinda Lee’s food blog – but I added more slivered almonds to the top.     

 

After that, I kept up the tradition with my family.  In 2011 I made a chocolate raspberry flavor (and at that point I had a better camera too!) I followed this recipe from Cuisinart, but tweaked the crust to be a bit thicker by using 1½ cups crushed pretzels, 6 T butter, and 4 T brown sugar.  I also added a drizzle of chocolate and fresh raspberries.  

 

 

The next one in 2012 was super decadent – chocolate peanut butter.  It was adapted from this recipe from Taste of Home, but I added some crushed pretzels to the crust and decorated the top with Cadbury mini eggs.   Just a small sliver of this one was a total sugar bomb.  

In 2013 I made a pumpkin spice latte cheesecake adapted from Sprinkle Bakes.  If you plan to top it with powdered sugar stripes, make sure to do it right before you serve it, otherwise they will just soak into the cheesecake and disappear.  

 

It was really easy to add the stripes and made it looks super fancy!  Just cut strips of parchment paper and lay them over the cake, then dust sugar over. 

 

Last year in 2014, I made a carrot cake cheesecake, which I think is my favorite yet!  It was adapted from Secret Copycat Restaurant Recipes – which copied it from the Cheesecake Factory.   Carrot cake is my favorite – especially with cream cheese frosting.  I added some shredded carrots and chopped walnuts to the top.  The crushed pineapple kept the cake nice and moist. 

I’d love to just repeat last year’s recipe again – but I’m trying to bake a different flavor each year.  Lance’s sister Brandi and her husband Jeremy will be in town from Idaho this year which will be exciting!  Any suggestions for what kind I should make this year?