Red Velvet Whiskey Cupcakes!

 

There is no better cupcake in this world than red velvet cupcakes. They have a very elegant flavor and I have never come across one I did not enjoy. Actually let’s be honest here, I don’t think I have ever came across any cupcake flavor that I didn’t enjoy. But that’s not the point of this story. The point is Red Velvet cupcakes are amazing! Don’t you agree?

But what if you could make one better? Is there such thing as a better red velvet cupcake? What if you could make it with whiskey? Yumm….. Whiskey and Red Velvet cupcakes, now you are talking!

I found this recipe in my Boozy Baker cook book my friend gave me for Christmas. (She knows me so well!) I made a few adjustments and am sharing the recipe with you!

 

Gather all your ingredients

 

In two separate bowls combine your  flour, cornstarch, cocoa powder, baking soda, and salt. In the other combine your milk, whiskey, vanilla, vinegar and food coloring.

 In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Make the icing by creaming the butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. Add whiskey.

Decorate cupcakes and enjoy!

 Whiskey Red Velvet Cupcakes

Adapted from the Boozy Baker, Makes 24 Cupcakes

Cupcakes

2 - 5/8 cups cake flour

6 tablespoons cornstarch

4 tablespoons cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup milk

1/4 cup whiskey

1 teaspoon pure vanilla extract

1 tablespoon and 1 teaspoon white vinegar

1/2 (.5-ounce) bottle red food coloring

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

3 large eggs

Icing

1 stick butter, softened

1/4 cup solid vegetable shortening

8oz cream cheese, softened

1/2 tablespoon clear vanilla extract

1.75 pounds sifted confectioner’s sugar

1/2 teaspoon salt

3 tablespoons whiskey

Directions:

1. Preheat oven to 350 F. Fill cupcake pan with cupcake liners

2. In a medium size bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. Set Aside.

3. In a separate bowl or large measuring cup, mix together milk, whiskey, vanilla, vinegar and food coloring.

4. In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

5. Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

6. Let cool completely.

7. To make the icing: Cream butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy.

8. Once mixed add approximately 3 tablespoons whiskey for flavoring. You can add more or less whiskey for your desired flavoring.

9. Decorate cupcakes and enjoy!

 

Homemade Caesar Salad Dressing

 

The other day I was dropping my Little off at her mom's house and was getting ready to leave when her mom stops me and ask, "Do you have a homemade caesar salad dressing recipe?" With a disappointed voice I said "No I don't." "Well, then you need to take this with you!" she said, as she thrusted a piece of paper in my hands. She went onto to explain how she stumbled across this recipe a few years back, and how when anybody tries her salad they always ask for the recipe. She just happened to be whipping up a batch when I was there so I waited a few minutes till she was done so I could try this "famous" recipe.

Wow, was I impressed! It had the perfect consistency and the perfect "caesar-ness" to it that I have never found in an at home recipe.  I couldn't wait to take the recipe home and try it my self. 

So with my fiance in tow, we took to the task. As we started getting all the ingredients out, our faces were not too impressed. Anchovies, dijon mustard, hot sauce... the list kept growing, but I had seen it being made before so we kept going.

We threw everything but the oil into the blender like the directions told us too, and blended. Oh did it look disgusting at this point. I took some pictures, but honestly you don't want to see them.

Once all the ingredients were blended, we added the oil, and instantly it was like magic! It looked like ceasar dressing, smelled like ceasar dressing, and tasted like ceasar dressing!! 

We tossed the dressing with lettuce, additional parmesan, croutons and chicken. It was just like ordering Chicken Caesar Salad in a resturant but better, because we made it our selves!

Caesar Dressing

Ingredients

6 Anchovy Filets

2 Egg Yolk

2 Minced Garlic Cloves

½ Cup Grated Parmesan Cheese

3 Tbls. Red Wine Vinegar
3 Tbls. Lime Juice

2 Tsp. Dijon Mustard

1 Tsp. Worcestershire Sauce

6 Dashes Tabasco Sauce

1 Tsp. Kosher Salt

1 Tsp. Pepper

½ Cup Olive Oil

½ Cup Canola Oil

Directions
1. Combine everything EXCEPT oil in a food processor or blender 
2. Blend Until Smooth
3. While machine is running slowly pour in oils in a slow/steady stream (mixture will thicken)
4. Toss with crisp romaine and garnish with croutons and parmesan cheese

Guest Post: DIY Cookie Cutter

Have you ever been in search for a cookie cutter in that special shape and you just couldn't find it? I have Well guess what? Your search is over! Why not make your own cookie cutter! The process is simple, its cheap, and you can finally have that toothless dragon cookie cutter you've always wanted!

Check out my sister's tutorial on how to make your own cookie cutter.

Supplies:

1" Aluminum strip (the aluminum needs to be food safe)

paper and pen to create your shape or a picture.

scissors

string

small pliers and other tools you can use to shape the metal, like a knife sharper.

sandpaper

adhesive (I used a 2.8 Oz J-B Stik Weld since it was safe for drinking water)

Sketch out your design for the cookie cutter

Fold sketch in half, and cut out sketch

 

Trace sketch to a new piece of paper

 

Measure the pattern using a piece of string to find the length of aluminum you will need.

 Use the string to find out where you want to cut the aluminum.

 Cut the aluminum using pliers or scissors. Be sure to add about 1 inch to allow for overlay.

 

Shape the aluminum using the sketch as your guide. The aluminum is pretty soft so for most of the parts you can just use your fingers. For corners, use small pliers and round the shape by going around a knife sharpener.

 

Once you finish your cookie cutter should look like your pattern, don't worry if it matches exactly.

 

To secure the cookie cutter, first use sandpaper to scorn the metal

 

Mix the adhesive and apply to the 1 in overlay.

Use pliers to keep the adhesive together, or if you’re really fancy, you can use clamps if you have them.

 

Once the adhesive is dry. Clean your cookie cutters with soap and warm water and they are ready to use!