Now that summer is in full swing, it's time for lightening bugs, picnics, and lemonade. I tend to find that lemonade without a substantial amount of liquor however, is just a waste of calories. Getting chewed up by mosquitoes seems to be much more fun when cocktails are involved. While there are bottled and canned versions of "hard lemonade" in stores, I don't care for those. I prefer to go the extra mile and use quality ingredients to make a good strong, refreshing drink that will sharpen my Miyagi skills should I want to fill a jar with lightening bugs, or lessen the pain should I happened to step on a shard of hot coal while grilling, bare foot. Happy 4th of July!
Hard Lemonade
1 oz. vodka
1 oz. gin
1/3 c. freshly squeezed lemon juice
3 T. sweetener of choice, or more if you want.....(agave, simple syrup, honey, etc.)
club soda
ice
Combine vodka, gin, lemon juice, sweetener, and ice in a cocktail shaker. Shake vigorously until your arms hurt. Pour into a ice filled glass and top with club soda. Drink.
*please drink responsibly. Avoid mobile phones, hot coals, and most of all motor vehicles.
This cake was suppose to taste like a malt ball but it didn't. It tasted like a giant doughnut. Instead of Malt Cake I created Doughnut Cake, which is hardly a problem.
Doughnut Cake
Preheat oven to 350 degrees.
Butter or spray a bunt pan and lightly coat it with flour (the inside only)
2 1/4 c. cake flour. Not just plain old flour. This come in a box that says "Cake Flour"
3/4 c. whole wheat pastry flour
1 c. malt powder
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp salt
1 stick unsalted butter
1/2 c. solid coconut oil
2 c. cane sugar
1 T. organic vanilla extract
4 egg whites
2 c. cold water
Combine all of the dry ingredients in a bowl. Then beat together the butter, coconut oil, sugar and vanilla until it's a little fluffy and might look a little curdled. Scrape down side and beat a few seconds to incorporate everything.
Now, add the dry ingredients and cold water, alternating, starting and ending with the dry ingredients. After each addition, beat on low until incorporated. Next, transfer the batter into a large bowl, and set aside. Clean out mixing bowl and mixing attachment and dry (if you are using a hand mixer, you can just use a clean bowl and not worry yourself about transferring the batter to a new bowl. If you are using a stand mixer.....follow the directions.)
Put the egg whites in the mixing bowl and beat, starting slowly and increasing speed gradually, until you get soft peaks. Now, fold the egg whites into the batter. Be gentle so that you don't deflate the egg whites. Pour batter into prepared bunt pan and place in oven to bake about 35-40 minutes. All ovens are different so check the cake after 30 min and about every 3-5 minutes after, depending on how done it is after the first 30 min. When a toothpick stuck in the cake comes out clean, it's done. The sides of the cake will also be starting to pull away from the sides of the pan.
Allow to cool in the pan for 10 min-ish. Remove from pan and continue to cool.
Chocolate Ganache (If you like a chocolate covered doughnuts, that is. You could also generously sprinkle with powdered sugar if you prefer that sort of thing.)
1 1/4 c. milk or almond milk
10 oz of good chocolate, in chunks, or chocolate chips
Melt chocolate in a bowl over a simmering pot of water. Stirring often. Bring milk to a simmer in another small pan. Once chocolate has all melted, add the milk and whisk together. This will need several hours to cool and thicken. You can also put it in the refrigerator to speed up the process. Once it is thicker but still able to run down the sides of the cake, place the cake on a serving plate and pour chocolate ganache over it.
