Tonight I made drunken butter rum cupcakes, recipe which can be found here. They’re delicious, but the frosting didn’t quite come out right. I think the recipe calls for too much rum because it was a little watery. Added benefit? My entire house smells of dark rum!
(Earl Grey) Shortbread Cookies (slightly adapted from foodnetwork)
- 2 cups flour
- 3 Tbsp Earl Grey Tea
- ½ Tsp Salt
- ¾ Cup Confections Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Butter, room temp
- In a food processor blend together flour, tea, salt and sugar until tea is evenly distributed.
- Add vanilla and butter, blending until dough forms. Dough should be in either one or two large clumps, if not, blend longer.
- Remove dough onto a sheet of plastic wrap and roll into a log. Depending on how big you want your cookies to be adjust diameter accordingly.
- Wrap log in the plastic wrap, twisting or rubber banning the ends tightly, and refrigerate for 30-45 minutes.
- Preheat over to 375 F.
- On a cookie sheet lined with parchment paper, cut the logs into slices about ⅓ of an inch thick. If you have left over dough wrap it back up and put back into the fridge to cool.
- Bake cookies for 10-12 minutes, or just until bottom edges of the cookie are golden brown.
- Remove from over and cool on a wire rack.
— For the tea I used about 4 packs of bagged tea and the rest was loose leaf. This worked well because you were able to get the small pieces of the bagged throughout the cookie so the taste was there and the larger pieces of the loose leaf for that tiny bit of crunch.
— Next time I make these I will probably try it out with a different tea, maybe assam! This is a really good base for shortbread cookies, just leave out the tea or replace with something else.
So I’m a natural blonde who has never been anything but blonde, but lately I’ve strongly been considering dyeing my hair red. I’ve always wanted to be ginger, but I think this may have a lot to do with wanting to be Amy Pond.
Nutella Lovers Cheesecake
- 1 cup graham cracker crumbs
- 3/4 cup hazelnuts, toasted
- 5 tablespoons melted butter
- 3 tablespoons powdered sugar
- 3 (8 ounce) blocks cream cheese, softened
- 3/4 cup sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup Nutella
- 3/4 cup heavy cream
- 1/2 cup chopped hazelnuts, for garnish
- In a food processor, pulse together the graham crackers, powdered sugar and hazelnuts.
- Add the butter and pulse a couple more times to incorporate.
- Press into a 9 inch springform pan. Chill in the fridge until ready to use.
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, beat together the cream cheese and sugar.
- Add the vanilla extract.
- Blend in the eggs, one at a time and mix until full incorporated before adding the next.
- Pour into the prepared pan.
- Bake for 45 minutes. Cool at room temperature and then chill at least 6 hours.
- To make the ganache, stir together the Nutella and cream over low heat until completely blended together.
- Cool 30 minutes. Spread on top of cheesecake and sprinkle with chopped hazelnuts. Chill until firm. Cut and serve.
Making this soon!
Our neighborhood association is having a block party this afternoon, and I made cupcakes!
These cupcakes are the one thing I make that I’m really proud of. I’ve been perfecting them for months. I adapted my mom’s pound cake recipe for cupcakes and swapped out the vanilla extract for almond extract to give it a wedding cake flavor. They’re topped with homemade butter cream frosting.
I’ll be the first to admit that my presentation needs work. They taste delicious, but decorating cupcakes is not my forte. Maybe I should take a class.