The Boozy Baker Cookbook

I got The Boozy Baker Cookbook from my brother for the holidays and promptly set off to make ALL the boozy baked goods.

I started with Old Fashioned Snickerdoodles, and then made Raspberry Cheesecake Brownies, with raspberry lambic, for my mom for her birthday.

cookie_ingredientscookies raspberry_cheesecake_brownie

The cookies were amazing and easy, but one batch made was a zillion cookies, and my tiny studio-apartment oven only cooked one tiny tray of a dozen at a time, so it was quite the undertaking. The Raspberry Cheesecake Brownies were delicious but did not take my substituting an 8-inch square pan for the 9-inch square well, and looked not as pretty as they should have.

But the real star so far are the Oak Bars, which are blondies with chardonnay.


These were so good I’ve made them twice. You should make them too.

1 ¼ cups of flour
1 cup of light brown sugar
1 stick of butter
1 tsp of baking powder
1/8 tsp of salt
1 egg
¼ cup chardonnay
¾ cup butterscotch chips
½ cup toasted cashews

1. Preheat oven to 350
2. Mix flour, baking powder, and salt together in a small bowl.
3. In a large bowl, with an electric mixer, beat the butter and sugar together until fluffy, about 3 minutes.
4. Beat in egg.
5. Beat in chardonnay.
6. Beat in dry ingredients.
7. Mix in butterscotch chips and cashews
8. Bake about 25 minutes in greased 8×8 pyrex.
9. Eat!

There are a lot more recipes in here I’d like to make, but I don’t have a particularly well-stocked bar. Even if I did, a lot of the recipes call for specific dessert-y liquors. I tackled the recipes with bourbon and wine, first, and will slowly get to the ones that call for apricot schnapps, Kahlua, or creme de menthe when I feel like treating myself to them.

This entry was posted in Cookies, Homemade, Non-Ice Cream, Recipe and tagged , , , , , , . Bookmark the permalink.

One Response to The Boozy Baker Cookbook

  1. Pingback: All the Raspberry Everything | churn bklyn

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