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Strawberry Margarita Bundt Cake

Posted on 07-04-2009 | By: The Cook

Category : Cakes, Sweet Treats

Tags: ,

This was the most amazing cake I’ve ever created. It was delicious and beautiful. It really tastes like a decadent top shelf strawberry margarita! This recipe is specifically designed for a large bundt pan. Before you decide to substitute anything, try to make this as true to this recipe as you can. It’s really amazing.

Cake Ingredients
1 box strawberry cake mix (I used Duncan Hines)
1/4 cup white sugar (I use sugar that has been sitting with vanilla beans)
1 LARGE package of Instant vanilla pudding (5.9 or 6 oz)
1 cup vegetable oil (I always use a good blend, like Enola)
4 eggs
1 cup chopped strawberries (I used frozen ones that I thawed)
1/2 cup Tequila (I use Jose Cuervo Gold)
1/2 cup water
1/8 cup fresh squeezed lime juice.

Oven preheated to 350°F and you will need to grease and flower a 10″ Bundt pan. (I used Baker’s Delight spray with flour)

In a large bowl combine all the ingredients and mix at low for 1 minute and then medium for 4 minutes.

Pour into bundt pan and bake for 1 hour. (toothpick test to insure it’s done)

Glaze
1/4 cup Tequila Rose liqueur
1/3 cup powdered sugar

Mix the liqueur and sugar together until smooth. This should be very pourable.

When you take the cake out of the oven, use a chopstick to poke holes around the middle and all the way to the bottom (what will be the top). Slowly drizzle the glaze into all the holes.

Let the cake cool for 5 minutes then turn out onto plate

Frosting
1 cup powdered sugar
2 to 3 Tablespoons of Tequila Rose liqueur
Optional: Red Food Coloring

I made some frosting for the top using a few drops of red food coloring, powdered sugar and enough Tequila Rose to make a glaze type frosting that I drizzled over the top. It should be just thin enough to slowly drip down the sides of the cake. Add more powdered sugar if it’s too thin, or more Tequila Rose if it’s too thick.

Cranberry Cappuccino Biscotti

Posted on 13-11-2006 | By: The Cook

Category : Appetizers, Sweet Treats

Tags: , ,

Homemade biscotti are easy to make and so much tastier than the overly dried out biscuits you get that are mass produced. These are delicious on their own, or dipped into coffee. The texture soaks up the liquid without becoming mushy. They are a delicious blend of sweet, tart, and sharp!

Dry Ingredients:
2⅓ cups all purpose flour
1 cup Vanilla Sugar
3 Tablespoons instant coffee granules
2 Tablespoons cocoa powder
1½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt

Wet Ingredients:
2 eggs, whole
2 egg whites
1 Tablespoon vanilla extract

Additions:
1/2 cup slivered almonds
1 cup dried whole cranberries
1/4 cup Amaretto liqueur

Topping:
12 oz white chocolate chips

Preheat oven to 325°F

Put cranberries in a microwave bowl. Pour in Amaretto. Microwave for 1 minute, then stir. Allow to cool for 10 minutes, then microwave for another minute. Stir. Put aside to cool.

In a large bowl, combine all dry ingredients and mix well.

In a medium bowl, whisk wet ingredients until blended. Add wet ingredients to the dry ingredients in the large bowl and mix with a beater until moist.

Drain cranberries. Add cranberries and almonds to batter, mixing completely.

On a lightly floured surface, divide the dough and shape into two logs approximately 12 inches long by 3½ inches wide. Place on ungreased cookie sheet and bake for 30 minutes. These should be firm. Let cool slightly.

Reduce oven temp to 300°F.

Slice biscotti into ½ inch slices and place standing back onto the cookie sheet. Bake an additional 30 minutes. Let cool completely.

In a double boiler, melt white chocolate. Dip tops of the cooled biscotti in the melted chocolate. Let stand with room to dry for at least an hour.

Store biscotti in a loosely covered container and enjoy as is, or dunked in coffee.