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by bakersroyale

Sunday Brunch Cocktail On a Stick

You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.

So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle.

That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Since I couldn’t stand to freeze good champagne, and cheap champagne — well, sucks — I used Prosecco instead and muddled some fresh blackberries, with a splash of lime, a bit of zest and some crème de cassis.

Lick your drinks away, my friends!

by bakersroyale

Bourbon Peaches and Cream Popsicles

Faster than you can say “cupcake fatigue,” gourmet popsicles have become the latest fully saturated food trend. Now you don’t even have to leave your house to have them. here’s a DIY home brew popsicle recipe with an adult twist.

Don’t be fooled by the Lolita-esque styling of these pops. The crushed peaches in these popsicles were soaked in a bourbon bath to cool you down and chill you out. Mix it with a little simple syrup and some plain yogurt and you’ll have cocktail popsicles in just a few freezing hours.

. . . And of course, lick responsibly.

Bourbon Peaches and Cream Popsicles

in Desserts / Endless Poptails / Recipe 15 comments

by bakersroyale

Friday Fuck Up: Angry Pie

Um, what else can I say but mini mixed berry pies gone bad. Real bad. Let’s talk seething, seeping mess. Now that’s your ugly.

The good? Well, this seems to be the perfect artsy photo to visually describe some of us after a long work week: over baked and completely unrecognizable.

So, what happened aside from late night baking gone bad? I over filled the wells and not having a bottom crust to seal the top is not a good idea. All that delish berry filling came seeping and overflowing up the sides like an angry pie.

in Desserts 2 comments

by bakersroyale

Nutella Pastry Pockets

Somewhere between the coffee and the Bloody Mary this Easter brunch, these powdered pastry heroics will showcase the baker in you. Nothing fancy, nothing exotic, just Nutella and some sliced bananas between the light airy layers of a puff pastry.

Incredibly easy to make, they will have you in and out of the kitchen in about 20 minutes or less. That is, if you use store-bought puff pastry. If you want to get elbow deep and pull a Ms. Martha Stewart, than have it and make the puff pastry from scratch—just add about 1 ½ hours to that 15-20 minute session and nix the easy in it.

Either way you bake it up, these are delicious, and psst…these can be made the night before and leave you more time to get your game on for the annual Easter egg hunt.

Nutella Pastry Pockets

in Breakfast / Desserts / Featured / Holiday / Recipe 7 comments

by bakersroyale

Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops

Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing. Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it.

Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. The hardest part will be waiting for them to freeze. Let me say that if you’ve never had a pudding pop, well it’s a lot like a Fudgiscle but better and richer.

So relax, enjoy and yield to the slow pace of licking a popsicle.

Chocolate and Salted Caramel Pudding Pops

in Desserts / Now Simmering / Recipe 32 comments

by bakersroyale

Salted Caramel and Chocolate Stout Whoopie Pies

Does the food fury of March Madness have the threads on your pants stretched thin? Seriously, I want to know who can down a pint of beer with power grub like the MegaHo Burger without becoming completely dismantled like Pittsburgh in the dizzying game end with Butler. For those who can, I bow to your prowess.

For the rest of us, let’s switch gears and go for a 3-in-1. Say hello to pacing yourself through the Sweet 16 with a March Madness power food: Salted Caramel and Chocolate Stout Whoopie Pie.

A little bit salty, a little bit sweet and whole lotta stout. Grab your savory in half the flavor of the salted caramel buttercream and the sweet in the other half, take that and wash it down between two chocolate whoopie cakes shot up with some beer and…yeah, now any of us can man up and have a March Madness power grub.

Salted Caramel and Chocolate Stout Whoopie Pie

in Desserts / Featured / Recipe 12 comments

by bakersroyale

101st Guinness Recipe: Irish Cheesecake Bombs

Irish car bombs, re-imagined as cheesecake, made in individual sizes, fork required. All you have to do is mix your Guinness in some chocolate cheesecake batter, spike the classic cheesecake with some Baileys, throw the whiskey in the Oreo cookie crust and you have yourself an Irish car bomb that won’t require a designated driver.

Alright, now that St. Patty’s will be over in two days, I promise to ease up on the beer desserts. Uh, maybe not…I’m so invoking the two-second rule on that food statement. I’m on a beer and cocktail/dessert mashup kick. If anyone has a cocktail they want to see in a dessert, let me know in the comment section and I’ll make it happen!

Individual Irish Cheesecake Bombs

in Desserts / Holiday / Recipe 29 comments

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