Baking with Vodka for the First Time

November 3rd, 2014 by Desiree Smith

A few weeks ago, Wilton and Tito’s paired up to create some fun and delicious vodka-inspired recipes.

Pumpkin has become such a signature flavor for fall that we knew we needed a pumpkin recipe in the mix. When I got invited to a pumpkin party, I just had to try to make the Double Trouble Pumpkin Brownies. I consider myself a beginner-level baker and was a little nervous about the recipe, but told myself to just follow the steps.

Step 1: Make brownie batter. OK, I can handle this! I’ve made brownies plenty of times. I dumped the box of brownie mix out and started to add the other ingredients. Right before I started to mix, I noticed the recipe said 10.25 ounces of brownie mix.

My box was 18 ounces.

Ah! Had I messed up already? I wasn’t sure how much of the mix to take out. I took out ½ a cup and decided to proceed as normal.

The brownies turned out just fine. Alright, step one was done.

Step 2: Make caramel. I’d never made caramel before, but it was very easy. I let it sit for a bit and then spooned the caramel into my brownie bites.

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Step 3: Pumpkin mousse. I’d never made mousse before either, but I was feeling pretty confident after the brownies and the caramel. Just follow the steps, I told myself yet again.

Something happened after I microwaved the gelatin and water mixture. I put the gelatin in the fridge to let it cool faster (the Test Kitchen is probably cringing as they read this), and that made the gelatin rather hard. For some foolish reason, I decided to try and blend it into my mouse mixture anyway.

 

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Obviously, it didn’t mix! I ended up with hard, stringy pieces of gelatin that I had to scoop out of my mousse. Gross!

I couldn’t stop now, though. I let the pumpkin “mousse” chill in the refrigerator for about 30 minutes. It didn’t quite look like a fluffy mousse, but it looked alright and still tasted delicious. I decided to add it to my brownies, cover with caramel, and call it a day.

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They were a tad sloppy, but they tasted wonderful and you could even pick up a hint of Tito’s as I hoped you would. For a beginner boozy baker, they weren’t half bad!

Everyone at the party was impressed with the flavor and very intrigued by the use of vodka.

So, you’ve never baked with alcohol before? Neither had I, until I tried this recipe. Check out Wilton’s vodka spiked desserts and give one a try, then please share your photos or comments about your experience.

 

Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

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