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Entries tagged with 'Lucy Baker'

Bake the Book: Edible DIY

Sweets Emma Kobolakis Closed

As the saying goes, "'Tis better to give than receive." But at this time of year, all that generosity starts to add up. Before long, you're giving 'til it hurts. Why not offset some of that holiday pressure and unwind in the kitchen? If you follow the suggestions from Serious Eats contributor Lucy Baker, you'll end up with presents, to boot. More

Cook the Book: Lemon Layer Cake with Campari Frosting

Serious Eats Caroline Russock 3 comments

Out of all of the incredible dessert in The Boozy Baker by Lucy Baker the one that I was most looking forward to trying was this Lemon Layer Cake with Campari Frosting. I love limoncello, and seems like a ingredient that should be used in baking projects way more often than it is. And Campari and soda is one of my favorite drinks, especially in the summer months. I was curious to see how its somewhat bitter and herbaceous flavors would lend themselves to a dessert. Incorporating these two Italian favorites into a pink frosted layer cake seemed like they might just be the best summer dessert ever. More

Cook the Book: Cuba Libre Brownies

Serious Eats Caroline Russock 11 comments

Cooking and baking with cola is a fairly common practice in the South. it's used as a glaze for ham, a braise for brisket, and a not-so-secret ingredient in cola cake. But with a title like The Boozy Baker, it's not a surprise that Lucy Baker adds a little bit of rum to make these Cuba Libre Brownies. More

Beer Profiteroles with Chocolate-Beer Sauce

Serious Eats Caroline Russock 1 comment

I was thrilled when I came across these Beer Profiteroles with Chocolate-Beer Sauce in The Boozy Baker by Lucy Baker. They weren't just profiteroles, but a tasty grown-up version made with a dark beer ice cream and finished with chocolate beer sauce. This is a recipe for anyone who has ever experienced the pleasure of a stout float or Guinness milkshake. Dark beer, chocolate, and ice cream are pretty much made to go together. More

Cook the Book: Sachertorte

Serious Eats Caroline Russock 8 comments

The Sachertorte is basically a dense chocolate cake layered with apricot jam and finished with a chocolate glaze. The Viennese generally consider the cake to be too dry to eat on its own so it is typically served with a dollop of schlag, or sweetened whipped cream, but if you ask me, I think it's just an excuse to enjoy a little more whipped cream. More

Cook the Book: Plum Biercake

Serious Eats Caroline Russock 3 comments

This Plum Biercake from The Boozy Baker by Lucy Baker is a dessert that brings together the summery flavors of sweet plums with the deep, wintry flavors of gingerbread. The thick batter is enriched with dark beer to make for an incredibly moist cake and an intriguing flavor that varies depending on the beer you use. More

Cook the Book: Black and White Russian Cookies

Serious Eats Caroline Russock 5 comments

Lucy Baker has adapted The Dude's go-to drink into another guilty pleasure, the black and white cookie, in her newly released cookbook, The Boozy Baker. The coffee flavor goes into the cake-like cookies in the form of powdered espresso and again in it's boozy liquid form (KahlĂșa or any other coffee flavored liqueur), and then again in the black and tan frosting. More

Cook the Book: 'The Boozy Baker'

Caroline Russock Closed

This week we are very proud to feature a cookbook by longtime Serious Eats contributor, our very own Lucy Baker of Mixed Review fame, and formerly Cook the Book. Lucy's newly released The Boozy Baker combines two subjects near and dear to my heart: baking and cocktails. Enter to win a copy here. More

Meet & Eat: Lucy Baker, Author of 'The Boozy Baker'

Caroline Russock 4 comments

For this week's Cook the Book column we're featuring The Boozy Baker by our own Serious Eats contributor Lucy Baker. We sat down with Lucy, over cocktails of course, to discuss her new book and the joys of baking with booze. More

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