Posts tagged ‘malt liquor’

February 28, 2012

Pink Cakes Love Pink Forties

Valentine’s Day may be the most maniacal made up mess to hit the cold-hearted human race. Luckily, several years back on February 14th a monumental evening occurred that changed the entire candy coated celebration. From then on my friends, this romantic day of flowers, cherry filled chocolates, and Necco pastel hearts cannot come soon enough.

What, do you ask, changes the superfluously sweet sentiments of St. Valentine?


This addition to any V-day get together will allow you to really enjoy the strange red and pink vortex of Cupid’s domain you have stumbled into. Plus, it will leave your limp lips glowing pink, it’s practically permanent lipstick. Perfect for some post forty adventures.

Nothing quite says “I love you” like a couple of blushing beers and cake covered in fuchsia frosting.


For the delicious cake, I used an old stand by recipe, but awakened it with two bright butter creams; raspberry and lemon. This addition was similar to wearing your most classic little black dress and pairing it with bodacious red heels and unusually large diamond earrings. Most appropriate for this occasion.

As, per usual we will start out with the Forty recipe, so you can start drinking while you gather and let the cake and frosting recipes mull over in your head.

St. Valentine’s Favorite Cocktail

1 Forty oz. malt liquor

4 drops red food coloring (unless you are a real firecracker and prefer a robust rouge, then add as much as you like)

Add coloring to opened bottle, flip upside down. Let sit for 3 minutes, open and enjoy.

Perfect Chocolate Cake

This is adapted from the Hershey’s recipe printed on the side of their Cocoa Powder. It is my favorite and comes out beautifully every time.

2 Cups Sugar

1 & 3/4 Cups AP flour

3/4 Cup Cocoa Powder

1 & 1/2 Tsp. baking powder

1 & 1/2 Tsp. baking soda

1 Tsp. salt

2 jumbo eggs

1 Cup whole milk

1/2 Cup oil

2 Tbsp. vanilla extract

1 Cup boiling coffee

Pre heat oven to 350.

In a large bowl whisk together the dry ingredients. Using a hand mixer add the eggs, one at time, milk, oil, and vanilla extract. Next, add the boiling coffee. What? You forgot to make the coffee because you’ve been drinking? Don’t worry, run to the deli and get a large coffee and boil it on your power burner.

Phew! Add the hot coffee and stir until combined. This recipe makes a thin liquid-esque batter, so don’t be afraid of that. Butter and flour 2 9-inch cake rounds and fill about 3/4 of the way. Place on baking sheet and bake for 45-50 minutes or until a toothpick comes cleanly from the center.


Raspberry Butter Cream

24 Oz. fresh or frozen raspberries

2 Sticks unsalted butter (softened)

1 Tsp. lemon juice

1 Tsp. salt

4 1/2 Cups powdered sugar

In a saucepan heat the raspberries on medium heat for about 20 minutes, until you notice all the juices coming out. Using a chinois pass the raspberries through in order to catch any seeds and large pieces of fruit. Put this luscious liquid back on medium heat and let reduce for another 15 minutes until it has a syrupy look to it. Remove from heat and allow to cool completely.

*In a medium bowl mix together the soft butter, lemon juice, salt, and add powdered sugar in cupfuls until incorporated.*

Add the raspberry sauce to this traditional butter cream and prepare for magic.

*For the lemon butter cream  prepare this traditional recipe with an additional 1 1/2 Tbsp. lemon zest and 3 Tbsp. lemon juice.

I hope you will seriously take this to heart…

March 20, 2011

Ultimate Comfort

Yesterday I decided to really indulge myself and combine two of my ultimate favorites in one wonderful evening of baking and beering. It is a little embarrassing to admit, but Olde English forties happens to be my drink of choice, what can I say? I’m still a kid. And what better confection to go with such a simple brew, chocolate chip cookies of course!

There is nothing like drinking a good malt liquor and tasting some cookie dough, you know just to be really sure they come out delicious. Plus, you have to wait a whole 12 minutes for the warm stuff, it seems so much quicker if I just pass the time drinking a little. Who can resist this?


Cookie Dough!

This was another experimental recipe in my search for the ultimate chocolate chip recipe. This one was pretty phenomenal, nice and soft but a surprisingly crisp texture on the outside.

It was the absolute perfect medley of sweet, chewy, and slightly cinnamony  to go with my smooth and familiar forty. I wish I could have this every night!


Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 large eggs
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon (I really love using extra)
1 (12-ounce) bag of chocolate chips
Preheat oven to 350°F. In a bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until well combined. Add eggs one a time and then the vanilla.
In a separate bowl, toss together the flour, baking soda, salt, and cinnamon. Slowly add to the butter mixture and mix until just combined, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
Drop by rounded spoonfuls onto a cookie sheet coated in butter and bake for 10-12 minutes, until cookies are done.

The recipe is adapted from one of my favorite food blogs

%d bloggers like this: