Tag Archives: Boozy Baker

Pistachio Crumble Topped Strawberry Rhubarb Pie

Pistachio Crumble Topped Strawberry Rhubarb Pie

My apologies – I haven’t been posting as much recently – time-consuming changes are afoot in my house, specifically meaning a move across town (and technically to a different state, but state lines are quite blurry in the NYC area, so moving to a different state won’t really count until the inevitable day I’m held hostage at the DMV changing my driver’s license). We’ll move in two weeks, and we’ve found our new apartment, signed all the pertinent papers, and now are just trying to schedule out the movers and all the pesky little details that accompany any move. Our new place is about the same size as our current one, square footage wise, but a completely different layout. So some swapping of furniture is in order, plus rethinking some of the wall décor.

Pistachio Crumble Topped Strawberry Rhubarb Pie

I hope to be a better blogger for the summer than I have been this spring. I’m a bit disappointed to have only gotten in one rhubarb recipe before its season begins to wane, but this pie is so much better than nothing, and I’m very happy the one recipe I made was such a beauty.

pistachio crumble topped strawberry rhubarb pie

When it comes to fruit pies, I tend to not play favorites between crumble toppings and top crusts – both please my palate. But I was very intrigued to find a recipe that included pistachios in said crumble. If I’m ever forced to pick a favorite nut, it’ll be a toss-up between pecans and pistachios, so this recipe was right up my alley. And I thought the pistachios played very well with the flavor of the strawberries in particular.

Pistachio Crumble Topped Strawberry Rhubarb Pie

All in all, just a superb pie. The flavor combination of strawberries and rhubarb is a classic for good reason, and here they are nestled in a flaky crust (though feel free to sub in your own recipe if you have a favorite) and then topped with a crunchy crumble laced with pistachios that popped against the fruit’s sweetness. The thickness of the filling was perfect, as it held together and didn’t run all over the place (such a fruit pie pet peeve of mine!). I hope you enjoy it!

Pistachio Crumble Topped Strawberry Rhubarb Pie

Source: The Boozy Baker by Lucy Baker

Ingredients:

CRUST:
1 ½ cups all-purpose flour
1 tbs granulated sugar
¼ tsp salt
1 stick (8 tbs) unsalted butter, well chilled and cut into ½-inch cubes
1 tbs vodka
4-8 tbs ice water

FILLING:
1 ¼ lbs. fresh rhubarb, trimmed and chopped
1 cup granulated sugar
½ tsp ground cinnamon
½ cup strawberry liqueur, or a fruity port wine
¼ cup cornstarch
½ cup strawberries, hulled and sliced

CRUMBLE TOPPING:
½ cup all-purpose flour
2/3 cup rolled oats
¼ cup granulated sugar
¼ cup packed brown sugar
¼ tsp ground cinnamon
¼ tsp salt
¾ cup chopped unsalted pistachios
7 tbs unsalted butter, diced

Directions:
For the CRUST: combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry blender or two forks to work the fat into the flour mixture. The butter should be the size of peas. Sprinkle the vodka over the flour mixture, then sprinkle 4 tbs water over. Using a rubber spatula, work the liquid into the flour mixture, adding more water 1 tbs at a time as needed to get the dough to just come together. Use your hands to work the dough into a ball, getting the last little scraggles of flour in the bottom of the bowl, and then flatten it into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch regular pie plate and fold the edges under, then crimp the edges decoratively with your fingers or a fork. Put in the refrigerator while preparing the filling.
For the FILLING: combine the rhubarb, sugar, and cinnamon in a medium sauce pot. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes.
Meanwhile, combine the strawberry liqueur and cornstarch and stir until smooth. Add it to the rhubarb mixture and bring to a boil, stirring constantly until thickened, no more than 5 minutes (this took me about 2 minutes – watch it carefully). Remove from the heat, transfer to the refrigerator and let it cool and chill for about 30 minutes.
For the CRUMBLE TOPPING: combine the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. Cut in the butter using either your pastry blender or two forks until it forms coarse crumbs. Set aside.
Preheat your oven to 375 F. Remove the crust and the rhubarb mixture from the refrigerator. Stir the strawberries into the rhubarb mixture, then pour into the pie crust. Sprinkle with the crumb topping (you likely won’t need all of it), then place the pie plate onto a baking sheet. Place the baking sheet in the oven and bake for 30-35 minutes, or until the crust is crisp and golden and the filling is bubbling. Let cool for a bit, then slice into wedges and serve. Keep in the refrigerator topped with aluminum foil.

Cranberry Chocolate Pecan Pie

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Pecan pie is probably one of the first desserts I ever learned how to make. Unless dipping strawberries in whipped cream counts. Likely not.

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You see, my grandfather, Pawpaw, is probably the world’s biggest pecan pie fiend, so when we weren’t sure what to get him for Christmas, my mom and I would bake him a pecan pie and that would be his Christmas present. More often than not, in my family pecan pie made an appearance at Christmas dinner as well as Thanksgiving.

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cranberry chocolate pecan pie 6496

So that probably figures into why I feel completely comfortable sharing a pecan pie with my dear readers even though it’s December and Thanksgiving leftovers are already a thing of the past.

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I’ve shared a very special version of pecan pie in the past here, and this one is quite different enough that I don’t feel redundant. Today we’re adding chocolate (!!!) and fresh cranberries. Because chocolate ALWAYS works, and because I’m firmly in the camp of believing cranberries belong on December menus all month long.

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We always baked Pawpaw a very traditional pecan pie, so I’m not sure how he’d feel about this one. But Matt and I did love it. I’m not gonna lie – it’s rich, as most pecan pies are, and I think the chocolate takes that over the top even more. But the pop of the tart cranberries was welcome to my palate, and I think this is a great pie to bake if you’re looking to shake up tradition a little. I hope you enjoy it!

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{One Year Ago: Mint Chocolate Cookies and Cream Ice Cream, No-Bake Chocolate, Peanut Butter and Oatmeal Cookies}
{Two Years Ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
Pie dough for 1 (9-inch) pie, chilled
1 ½ cups fresh cranberries
1 cup granulated sugar
¼ cup bourbon
1 cup light corn syrup
Pinch of kosher salt
2 tbs unsalted butter
2 oz. good quality dark chocolate, rough chopped
3 large eggs
1 (8 oz.) bag of chopped, toasted pecan pieces

Directions:
On a lightly floured surface, use a floured rolling pin to roll out your pie dough into a 12-inch circle. Lightly grease a 9-inch pie plate and transfer the dough to the plate. Crimp the edges decoratively, then chill the pie shell in the refrigerator while you make the filling.
Preheat your oven to 350 F. Arrange a rack in the lower third of the oven.
To make the filling, combine the cranberries, sugar, bourbon, corn syrup, and salt in a medium saucepan. Bring to a simmer and cook until the cranberries soften and the mixture thickens, 4-6 minutes. Add the butter and chocolate and stir until melted. Remove the saucepan from the heat and allow to cool about 15 minutes.
In a small bowl, whisk the eggs until frothy and well blended. Very slowly pour in a small amount (about ¼ cup) of the cranberry chocolate mixture into the beaten eggs, whisking continuously. This will temper your eggs so they do not scramble when you add them to the pie filling. After your eggs are tempered, slowly pour them into the cranberry mixture, stirring continuously until combined. Now stir in the pecans.
Remove the pie shell from the refrigerator. Set the pie plate on a rimmed baking sheet. Pour the pie filling into the pie shell, and bake until the filling is just set and slightly puffed, about 45 minutes. Cool the pie completely on a wire rack. Cut into slices and serve.

Nectarine Raspberry Dutch Baby

Nectarine Raspberry dutch baby 001

Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

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Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

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Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

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{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

Ingredients:
3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Directions:
Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Nocello-Spiked Carrot Cupcakes

Nocello-spiked Carrot Cupcakes

Welcome to …. CARROT WEEK!! Last week’s theme featured asparagus, so I thought I would continue on the spring produce path with Bugs Bunny’s ever-so-versatile favorite.

When pondering what I should do with carrots, it occurred to me that in all this time, I have yet to blog a recipe for any kind of carrot cake. I felt I should correct that.

Nocello-Spiked Carrot Cupcakes

Carrot cake comes in many, many forms (layer cake, sheet cake, bundt cake, cupcakes…) and there are about as many versions as there are bakers of carrot cakes. Some have raisins, some have pineapple, some have nuts, some do not, and the ones that do have nuts cannot agree on which type of nut should be in there. Should it be walnuts, or almonds, or pistachios, or hazelnuts, or pecans? Although come to think of it, I did not see any carrot cake recipes containing peanuts…

Nocello-Spiked Carrot Cupcakes

Anyways. I wanted to keep the carrot part rather pure, so I opted for no raisins or pineapple; and then I came across a recipe for boozy carrot cupcakes, and well, I looked no further. Nocello is walnut liqueur, and since walnuts and carrots are good friends, it’s a perfect addition. It’s also pretty good on the rocks. Just FYI.

You could certainly make this without the liqueur if you don’t want to buy a bottle, but it’s really, really good with the alcohol, and I’ve given you an idea of what to do with the rest of the bottle, so just sayin’… Enjoy this one, y’all!

nocello-spiked carrot cupcakes

Source: The Boozy Baker by Lucy Baker

Ingredients:
CUPCAKES:
2 cups all-purpose flour
2 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
1 cup granulated sugar
1 cup canola oil
¼ cup walnut liqueur, such as Nocello
3 large eggs
3 cups peeled and grated carrots, about 1 lb. whole carrots
¾ cup chopped walnuts

FROSTING:
1 (8 oz.) package of cream cheese, at room temperature
3 tbs unsalted butter, at room temperature
1 to 2 cups confectioners’ sugar
Pinch of salt
2 tbs walnut liqueur

Directions:
Preheat the oven to 350 F. Line 2 standard 12-cup muffin tins with paper liners; or grease with cooking spray. Set aside.
Make the cupcakes: whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
In a large bowl, whisk together the sugar, canola oil, and walnut liqueur. Whisk in the eggs, 1 at a time. Add the flour mixture and whisk until mostly blended. Switch to a rubber spatula and fold the rest of the flour mixture in. now fold in the carrots and walnuts.
Using a greased ice cream scoop, fill the muffin tins with the batter, filling each tin about three-fourths full. Bake the cupcakes until a cake tester inserted into the center of one comes out clean, 18-20 minutes. Cool the cupcakes in the pan for 5 minutes. Then remove them to a wire rack and let cool completely.
When the cupcakes have cooled, make the frosting. Place the cream cheese and butter in a large bowl. Beat with an electric mixer about 2 minutes, until very fluffy. Add 1 cup confectioners’ sugar plus the salt and continue to beat until smooth. Taste, and add up to 1 cup more sugar as desired, being sure to beat until smooth. Add the walnut liqueur and beat until incorporated. Spread the frosting over the cooled cupcakes.

Margarita Meringue Pie

margarita meringue pie

We continue MARGARITA WEEK with a sweet treat – pie! This pie is genius, it’s basically a play on lemon meringue pie, only the filling has no lemons; instead it has lime, orange, and tequila!! It’s messy, delicious, not at all cloying (you know I love that), and there’s a distinct bite from the tequila (though it won’t get you sloshed). It’s incredibly good and summery, which we all probably need right now.

Margarita Meringue Pie

And in very exciting news, my blog is the Featured Friday blog over on Momma’s Meals!!! Tammi, the lovely lady behind this great blog, is a #SundaySupper cohort, and every Friday she does a feature of one of the blogs she reads, and this week is yours truly! Tammi is so incredibly sweet, and I’m so honored to be featured on her blog.

Margarita Meringue Pie

Tammi is a stay-at-home mom to two adorable small kiddos, and her blog is not only a food blog but a mom blog as well. She posts mouth-watering recipes, of course, but also talks very honestly about what being a mom really is all about. All of you with kids, especially young ones, will want to check it out. Tammi made this dish, and she and her family loved it (whew! Lol!)

margarita meringue pie

Thank you so, so much, Tammi, for the feature and for the many kind words! I’m very honored. Oh, and enjoy this pie! Also, stay tuned, I’m posting tomorrow for National Margarita Day (yes, there is such a thing!), and it’s gonna be a great one!

Margarita meringue pie

{One year ago: Peanut Butter Fritters and Sloppy Joe Pot Pie}

Source: lightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
CRUST:
1 ½ cups all-purpose flour
1 tbs sugar
¼ tsp kosher salt
1 stick (8 tbs) unsalted butter, very cold
1 tbs silver tequila
2-5 tbs ice water

PIE:
1 ¼ cups sugar
1 ¼ cups water
5 tbs cornstarch
5 large egg yolks
2 tbs silver tequila
¼ tsp kosher salt
Zest of 1 lime
Freshly squeezed lime juice from 3 juicy limes
Zest of 1 small orange
2 tbs freshly squeezed orange juice
2 tbs unsalted butter, cubed

MERINGUE:
1/3 cup sugar
1 tbs cornstarch
5 large egg whites
½ tsp cream of tartar

Directions:
First make the CRUST. Combine the flour, sugar, and salt in a large bowl. Cut the butter into pats and add it to the flour. Using a pastry blender or 2 butter knives, work the butter into the flour until it’s the size of small peas. Add the tequila, then the water, 1 tbs at a time, and use a rubber spatula to stir in the liquid. When all the flour is moistened, use your hands to knead the dough together into a cohesive unit. Pat it into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
On a large floured surface, use a floured rolling pin to roll the dough out to a 12-inch circle. Transfer to a greased 9-inch pie plate and crimp the edges. Chill in the refrigerator about 1 hour, or in the freezer for 30 minutes.
Preheat the oven to 350 F. Set a rack in the lower third of the oven. Prick the dough all over with a fork and lay a piece of parchment paper inside the pie plate. Fill with pie weights or dried beans and bake about 15 minutes. Remove and let cool completely.
Meanwhile, make the FILLING. In a medium saucepan, whisk together the sugar, water, cornstarch, egg yolks, tequila, and salt. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Cook and whisk another 2-3 minutes until it thickens. Shut off the heat and stir in the lime zest, lime juice, orange zest, orange juice, and butter. Stir until the butter melts completely.
Pour the filling into the cooled pie crust and chill in the refrigerator for at least 2 hours, and up to overnight.
Make the MERINGUE. Preheat the oven to 350 F.
In a small bowl, combine the sugar and cornstarch. In a medium-sized bowl, add the egg whites and beat until frothy. Add the cream of tartar and beat until soft peaks form. Now add the sugar and cornstarch mixture, 1 tablespoon at a time, beating continuously, until stiff peaks form.
Spoon the meringue on top of the pie and spread it to the edges. Cover the filling completely. Bake the pie until the meringue is lightly toasted, about 10-12 minutes. Cool the pie on a rack, then chill in the fridge 1 hour before serving.

Beer Margaritas

Beer Margaritas

This is my 200th post on this blog! And since I posted Blood Orange Margaritas for my 100th post, I figured why not keep with tradition and do another kind of margarita? Sounds good to me!

beer margarita

These are delicious: super easy to throw together, and they go down easy (perhaps too easy?). The beer flavor is definitely there but not overpowering, so anyone who doesn’t care for beer too much will probably still enjoy and be tempted to guzzle a glass of this libation. And it’s so perfect for a summer barbecue. Or take a pitcher of them to the beach!

Beer Margaritas

I want to say a huge thank you to all my readers, to everyone who pins my recipes, to all you comment leavers and lurkers – I love you all and am so grateful to you. Thank you for making this job so much fun! Cheers to 200 posts and counting!!

Beer Margarita

Source: The Boozy Baker by Lucy Baker

Ingredients:
4 (12 oz.) light-flavored beers, such as Tacate or Corona
1 cup tequila
½ cup orange liqueur
1 cup frozen limeade concentrate, thawed
Lime wedges
Kosher salt

Directions:
Combine the beer, tequila, orange liqueur, and limeade in a large pitcher and stir to blend. Rub the rim of each glass with a lime wedge and dip in some salt. Fill glasses with ice and pour the beer margaritas. This will make 6 to 8 drinks as written.

Rhubarb Crisp

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I post this delicious dessert in honor of my mom’s birthday today. Happy birthday Mom!!

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I have been eagerly anticipating the return of rhubarb season. It really doesn’t begin until May up here. Before then, the rhubarb in the grocery store, if it’s even there, is so flabby and pitiful-looking. But Saturday, my patience waiting was rewarded with gorgeous, sturdy, brilliantly reddish-pink, in-season rhubarb. I snapped it up, pausing only slightly to gulp at its $7-a-pound price tag.

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No matter, this crisp alone made it more than worth it. And it was fantastic. Not too sweet, full of wonderful rhubarb flavor, and the top was nicely browned and crispy. A scoop of vanilla ice cream, and it was perfect! I think I quite literally said “Mmmm…” after every bite.

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My mom loves fruit desserts, whether it be pie, crumble, cobbler, crisp, or whatnot. She’s a great lover of most of the usual dessert fruits out there, too – peaches, apples, berries, cherries, bananas, pears, cranberries… And while we didn’t do much with rhubarb while I was growing up, I still do think she would love this one. So it’s quite appropriate for her birthday.

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I wish I could have shared it with you, Mom; but somehow I don’t think homemade crisps were meant to travel 2,000 miles intact. Nonetheless, I hope you have a fabulous birthday, and that you get a sweet treat of some kind. You deserve it! Happy birthday Mom!!!

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Source: The Boozy Baker by Lucy Baker

Ingredients:
FILLING:
2 to 2 ½ lbs. rhubarb, cut into 1-inch chunks (about 6 cups)
Zest of 1 large lemon
1 cup granulated sugar
1 cup plus 2 tbs blush or wine zinfandel wine
1 (2-inch) cinnamon stick
Half a vanilla bean, split lengthwise
2 tbs cornstarch
TOPPING:
2/3 cup old-fashioned rolled oats
½ cup flour
½ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp salt
6 tbs unsalted butter, softened

Directions:
Preheat oven to 375 F.
Make the filling: combine the rhubarb and lemon zest in a 9×9-inch square baker and set aside.
Combine the sugar, 1 cup of wine, cinnamon stick, and vanilla bean in a medium saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until the sugar dissolves. Meanwhile, combine the remaining 2 tbs of wine with the cornstarch in a small bowl and whisk until well blended.
When the sugar has dissolved, add the cornstarch mixture to the saucepan and simmer until the filling thickens and turns clear, 1 to 3 minutes. It should be the consistency of runny pudding. Shut off the heat and let cool while you prepare the topping.
To make the topping: combine the rolled oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Add the butter, and use a fork or your fingers to work it into the oat mixture until evenly distributed and the mixture is crumbly and a bit clumpy.
Remove the cinnamon stick and vanilla bean from the wine mixture, and then pour the mixture over the rhubarb. Shake the pan around slightly to make sure the rhubarb is evenly coated. Sprinkle the topping evenly over the filling and bake for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Let cool for just a few minutes, then serve with vanilla ice cream.

“Old Fashioned” Snickerdoodles

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Happy April Fool’s Day, everyone! While my family may not have celebrated St. Patty’s Day, despite being kind of Irish, April Fool’s Day was quite the occasion every year. My parents really got into it, and they usually outdid themselves.

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I found my bed short-sheeted a few times of course, and one time there was Vaseline at the foot of my bed. Try sticking your bare feet in that stuff when you’re not expecting it. One time my mom put dried beans in my shoe; again, a freaky sensation when you’re not expecting it. I had quite a visceral reaction, kicked my shoe clear across the room and barely missed the mirror!

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When my sister and I got older, we got in on the action a bit too. I remember one year Megan put a rubber band over the sink faucet, thus rewarding our unsuspecting father with a soaked shirt when he went to wash his hands. I know we threatened to saran wrap the toilet seat, but I’m not sure we ever followed through.

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Food was definitely part of the action every April Fool’s Day, as well. Megan and I would usually find cat food in our cereal bowls, and every year we had AFD dinner. It consisted of oddities such as soup served on plates and food coloring in scrambled eggs, stuff like that. One time my mom sent me to school with homemade brownies in my lunch; I took a bite only to discover they’d been made with unsweetened baking chocolate and no sugar. And once, she sent me brownies when I was in college, brownies that strategically arrived on April 1st. I threw them straight into the garbage. I had a presentation in class that day and the last thing I needed was to risk a case of the runs. I asked her about it later and she swears there was no funny business, but I’m not so sure… 🙂

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What about you? Did your family get into April Fool’s Day when you were growing up? How about now? And what’s the best AFD prank you ever pulled, or had pulled on you?

There’s no funny business with these cookies, only some dead serious deliciousness. They are made with a wink and a nudge to the Old Fashioned cocktail, thus the presence of bourbon and bitters, ingredients not typically seen in snickerdoodles. The alcohol flavor is very up front in the cookie dough (oh please, you know you’re going to eat some), but rather subtle and almost an after taste in the baked cookies. It’s very pleasant though, and everyone raved over these. Try them, and see what you think! And do let me know about your April Fool’s Days, I love hearing others’ stories!

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Source: slightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
2 ¾ cups plus 2 tbs all-purpose flour
2 tsp baking powder
¼ tsp salt
2 sticks unsalted butter, softened
1 ½ cups plus 3 tbs sugar, divided
2 large eggs
2 tbs bourbon
4 to 5 dashes Angostura bitters
1 tbs ground cinnamon

Directions:
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, beat the butter and 1 ½ cups sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon and bitters; beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. Chill the dough in the refrigerator for about 20 minutes.
Combine the remaining 3 tbs sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll each ball in the sugar-cinnamon mixture and place them on the baking sheets, spaced about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Yes, the dough occasionally sticks to the drinking glass, but I found it peels off quite nicely without much man-handling and didn’t hurt the integrity of the cookie.
Bake the cookies for 10 to 12 minutes or until golden brown at the edges but still slightly soft in the center. Cool cookies for 5 minutes on the baking sheets, then transfer to a wire rack and cool completely.