Boozy Margarita Lime Cake

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Boozy Margarita Lime Cake

Boozy Margarita Lime Cake Boozy Margarita Lime Cake

Margaritas are my favorite cocktail. There is no "when push comes to shove" or hesitancy in that statement. I declare it with the utmost certainty—I love margaritas. Truthfully, when celebrations come around, margaritas usually find a place in the mix, whether it be on the Fourth of July, ringing in the New Year, or reveling in turning twenty-five. Pair it with a side of chips and salsa and I'm yours. Though margaritas may come in every shade and flavor to match, the classic will always have a place in my heart.

The tart and sourness of fresh lime juice never grows tired.

Boozy Margarita Lime Cake
Boozy Margarita Lime Cake
Boozy Margarita Lime Cake

When it comes to boozy cakes, I don't like them to shy away from the alcohol. It's not that I am much of a drinker (which I am not), but if a cake is going to advertise itself as such, I'd like it to live up to my expectations. When I worked in a bakery, I had visions of opening my own "boozy bakery," providing cupcake cocktails in martini glasses. I dreamed of cupcakes infused with Kahula or red wine, and chocolate cupcakes with rum.

While the dreams of my cake shop never grew to fruition, my boozy cake bakery idea stuck with me, settling somewhere inside my sugar-addled brain.

Boozy Margarita Lime Cake

When I thought of making my own margarita cake, I consulted quite a few recipes on the subject. Some included a couple tablespoons of tequila in the batter, some brushed the top with it, but I felt that both of these options did not give enough to fulfill my lofty expectations. Whenever this happens, I set out to do something completely different. There is not only alcohol baked into this particular cake, but it is soaked into the finished product. While lime may be the primary flavor, the tequila isn't too far behind, providing a subtle taste and tingling taste buds.

Cocktail cakes should never fail to please.

Boozy Margarita Lime Cake

This Boozy Margarita Lime Cake is a celebration of lime and tequila. Fresh lime juice and zest find their way into the batter (along with the alcohol to make a margarita complete). When finished baking, the cake is soaked in tequila and orange liquor to give it a little extra zing. Topped with a lime coconut whipped cream and slices of citrus, the cake goes from ordinary to extraordinary. This cake makes for the perfect end to a Mexican meal or fabulous dinner party.

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Rhubarb Vanilla Pound Cake

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Rhubarb Vanilla Pound Cake

Rhubarb Vanilla Pound Cake

I grew up with a rhubarb plant in the backyard. The perennial plant was more of a fuss than it was adored, as it hung heavy over the marigolds and outgrew its home in the garden. The large leaves spread out over the lawn, becoming a nuisance when it became time to mow the lawn. The rhubarb plant has been there as long as I can remember, sprouting just as the grass began to turn green. Though my family never used its gift of fruit, we would encourage the neighbors to take what they wished and cut off stalks for family friends.

It wasn't until I began baking that I started to appreciate the rhubarb plant for its tart stalks.

Rhubarb Vanilla Pound Cake Rhubarb Vanilla Pound Cake Rhubarb Vanilla Pound Cake

With a winter that overstayed its welcome, this year the rhubarb did not have a chance to sprout until late May. Though the season for rhubarb lasts all summer long, the vegetable is sweetest when the stalks are young and thin. I waited impatiently for the rhubarb to grow, desperate for a sign of spring, hoping that sharp taste would erase the endless snow and bitter wind. I had already drawn up a recipe list, finding ways to make the most of the stalks, and was simply waiting for my prize. Last week, I finally received my first batch fresh from the garden, hauled three hours to my doorstep by my younger sister.

Unapologetic, the rhubarb was as tart as my winter dreams had dared.

Rhubarb Vanilla Pound Cake

Rhubarb is often buried beneath other flavors, playing second fiddle to fruits like strawberries. Spiced with a pinch of ground ginger or mixed with vanilla bean seeds, the vegetable can stand alone and shine. My love for sour and tart foods refuses to drown out the tartness of the rhubarb with cloying amounts of sugar, and it shows in this pound cake. This cake is a compromise between the tart rhubarb and sweet cake, a simultaneous play on both flavors.

With a dozen stalks remaining in my crisper, you can count on a few more rhubarb recipes appearing in the next couple weeks.

Rhubarb Vanilla Pound Cake

Rhubarb Vanilla Pound Cake is a heavy, dense cake in the most delightful of manners. The cake has a sweet, creamy quality which contrasts with the tart rhubarb pieces scattered throughout. Before baking, sugar is sprinkled over the batter which creates a crackly, sweet crust when it emerges from the oven. The cake is best served by itself, or with a glass of milk or mug of coffee.

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Vanilla Chia Pudding

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Vanilla Chia Pudding

Vanilla Chia Pudding

Growing up, I was fascinated by Chia Pets. These terracotta figurines, in which chia seeds are sprouted and grown to resemble fur, were the star of many Saturday morning cartoon commercials. The catchphrase "Ch-ch-ch-chia!" quickly became ingrained in my mind as well as my toddler sister, who spouted the slogan in her giggly high-pitched voice.

After the initial craze died down, my grandmother unexpectedly bought me a Chia Pet for Christmas. It was an Elmer Fudd, with grooves to grow chia hair, which I found deeply ironic since the cartoon character is completely bald. Nevertheless, I was excited about my new toy. I followed the necessary steps, spread the seeds around his head and waited. Nothing happened. My chia seeds, no matter how much I willed them, simply would not sprout.

My Elmer Fudd was determined to stay true to character.

Vanilla Chia Pudding Vanilla Chia Pudding

Many years later, while wandering through the food section of a department store, I stumbled across a bag of chia seeds. As this was before the health food trend set in, the thought of eating the seeds instead of growing them on pottery struck me as odd. I wanted to buy the bag simply out of curiosity, but the seeds never made it into my cart. I often thought of them afterwards, wishing they had made that journey, simultaneously wondering how I would have incorporated them into my cooking.

That passing concern became a real question when a bag of chia seeds finally found itself on my kitchen counter last weekend. After doing a bit of recipe searching, I settled on making a simple pudding.

Vanilla Chia Pudding

Chia seeds have several unique properties which set them apart. Firstly, chia seeds do not seem to have a flavor, not even a subtle one, which makes them easy to mix into other foods, such as smoothies or morning cereals. They are also packed with nutrition, including high levels of fiber and protein, which makes them a healthy choice and can help keep you feeling full longer. Lastly, and most unusual, chia seeds can absorb ten times their weight (or more) in water. When the seeds are mixed into a liquid, they will absorb it, creating a gel.

I used this last characteristic to my advantage. To make this pudding, I mixed the seeds into milk and simply let the mixture set. There is no heat, no additional thickening agents, or cooking required. In many ways, this may be one of the easiest dishes I have ever created.

Vanilla Chia Pudding

Vanilla Chia Pudding has a bright vanilla flavor with a texture resembling a tapioca or rice pudding. Chia seeds are simply mixed into your favorite milk and left overnight to gel—the process couldn't be any simpler. This pudding is healthy enough for a morning breakfast and sinful enough for an after dinner dessert. Serve with fresh berries for color and a swirl of maple syrup for a sweet taste. Chia seeds are available in the health food section of the grocery store (or in specialty health food stores).

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