The Boozy Baker is a fun collection of recipes for cakes, pies, tarts, cookies, and more, all of which contain a healthy dose of alcohol. Home bakers will recognize classic treats such as profiteroles, peach cobbler, and spiced Bundt cake, and be delighted by the ways they are reinvented with chocolate stout, almond liqueur, and even Jägermeister. Featuring more than 30 full-color photographs, the book also includes sidebars throughout with instructions for preparing funky cocktails that add a punchy compliment to many of the recipes. Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.
You’ll find recipes for: Classic Booze Cakes: All the recipes your grandparents used to bake, including salty-sweet Honey Spice Beer Cake, bourbon-filled Lane Cake frosted with decadent bourbon buttercream, and teeny-tiny yet potent ...
Who says you can't have your cake and eat it too? These buzzilicious, cocktail-inspired recipes are intoxicatingly delicious!
Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics.
The product of Prohibition Bakery, they're simply the best, the booziest treats in Manhattan. That's why fans ranging from Food & Wine to Playboy, Newsweek, and Thrillist.com have heaped praise upon owners Leslie Feinberg and Brooke Siem.
Presents a collection of recipes that combine frozen treats with alcohol, including ice creams, tropical cocktails, sorbets, sherberts, and sundaes.
To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, but a way to show love.
Welcome to the wonderful world of Kiki Bee - a lady who knows her baking powder and her bourbon!
Her recipes are simple and straightforward, illustrated with mouthwatering photographs. This is a truly original winner of a cookbook.
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavor to desserts ...
While this book is not about cupcake decorating, the author includes fabulous ideas for making the cakes reflect something of their special nature. There are also lots of suggested alternatives and recommendations for substitutions.