drinkin' & bakin'

So there I was, perusing the selection of cookbooks at the library again and a title jumped out at me.  How did I miss this one?  The Boozy Baker by Lucy Baker (yup, that’s her real name) is now on my ever increasing “must buy” list.

I’m quite the lightweight drinker, but alcohol in dessert is definitely something I can handle. The book is filled with great cake, cookie, and dessert ideas, like champagne layer cake, margarita meringue pie, chocolate pots de booze, and bourbon apple crisp.  Where to begin?

To start, I played around with the Cuba Libre Brownies recipe. Chocolate, lime, and rum – YUM!  The Cuba Libre drink is a mix of light rum, cola, and lime juice.  I love the chocolate and lime combination, so I went a little heavier on the lime than the original recipe. Although I prefer a dense, chewy brownie, this cake-like treat was the perfect, light summer dessert.

Cuba Libre Brownies, adapted from The Boozy Baker

Brownies                                                         
1 ½ c all-purpose flour                                      
1 t baking soda                                                       
1 t salt                                                                      
finely grated zest of 2 limes                                 
10 oz bittersweet chocolate, chopped                
½ lb. unsalted butter, softened                         
1 c sugar
3 eggs
¾ c cola
¼ c white rum

Frosting
¼ pound butter, softened
3 T cocoa powder
2 T white rum
juice of 1 lime
2 T cola
4 c confectioners’ sugar

            Place oven rack in bottom third of the oven and preheat to 350°. Grease and flour a 13 x 9-inch baking pan. Set aside.

Brownies:

            In a medium bowl, combine flour, baking soda, salt, and lime zest.

Slowly melt chopped chocolate in microwave at 50% power. Start with 30-second increments and stir between each increment. As the chocolate melts, decrease to 10-second increments until chocolate is completely melted.

In a large bowl, beat butter and sugar with electric mixer about three minutes, until fluffy. Add the eggs, one by one, making sure to incorporate well. Add melted chocolate and mix well.

right out of the oven

Add flour mixture and gently stir by hand, just until combined. Add cola and rum, again stirring by hand just until combined, and pour batter into prepared pan.

Bake approximately 35 minutes, until toothpick inserted in center comes out clean.  Let brownies cool completely in pan.

Frosting:

            Add lime juice to measuring cup and add enough light rum to equal 1/3 c. In a large bowl, combine butter, cocoa powder and rum mixture with an electric mixer. Slowly incorporate confectioners’ sugar, one cup at a time.

Spread frosting over cooled brownies.  If desired, sprinkle with additional grated lime zest. Cut into 24 squares.

I also tried the Black and White Russian cookies.  Kahlua and espresso powder made a unique and oh-so tasty twist to the classic recipe.

on the cooling rack

black & white goodness