Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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They’re Not Booing. They’re Saying, ‘Booooooze.’ [Betty Crocker Meets Betty Ford]

Posted Jun 22, 2010 by Jeff Houck

Updated Jun 22, 2010 at 04:04 PM

We appear to be experiencing a Renaissance period for those who dig baking with alcohol as an ingredient (as opposed to using it as comfort when baking goes bad), there are two new books to consider.

“The Boozy Baker” by Lucy Baker (Running Press, $18.95) and “Booze Cakes,” by Krystina Castella and Terry Lee Stone (Quirk, $16.95) each have unusual takes on spiking dessert goodies.

Let’s compare, shall we?

Recipe With The Most-Fun Name: Dirty Girl Scout Cookies (Boozy Baker); Punch-Drunk Marble Cake (Booze Cakes).

Best Use of Whiskey: Donut Bread Pudding with Tennessee Whiskey Sauce (Boozy Baker); Black Jack Praline Cake (Booze Cakes).

Recipe Most Likely To Have Its Alcohol Ingredient Consumed Before It Gets Baked: Jagermeister and Honey Bundt Cake (Boozy Baker); Strawberry Daiquiri Shortcakes (Booze Cakes).

Off-topic: I think Booze Cakes would be an awesome and somewhat career-killing nickname to have. Unless you’re a bartender. Or a bachelorette party stripper.

Just sayin’.