Nigella Lawson’s warm blondie pudding cake tastes even better than it sounds

Is there anyone who writes a more appealing recipe note than Nigella Lawson? I made googly eyes while perusing her new cookbook when I came across this dessert, which she explains is a riff on a gluten-free blondie recipe from 2016 “MasterChef Australia” contestant Chloe Bowles.
Lawson: “I have taken great liberties with it and in the process turned it into a warm, squidgy dessert, to be eaten with a tangy splodge of crème fraîche and a tumble of sharp raspberries.”
Sign me up.
Lawson’s serving suggestion of crème fraîche and raspberries would be great, no doubt. We went slightly more decadent in our (optional) presentation, pairing the berries with a scoop of vanilla ice cream.

Via:: Food

      

You don’t have to be a bro to love Fireball Whisky cake

I couldn’t help but be intrigued and entertained when I came across a cake recipe with an unusual ingredient: cinnamon-flavored Fireball Whisky.
Cookbook author Addie Gundry says that baking with alcohol was en vogue in the 1950s and ’60s. She tweaked the idea of a rum cake by adding whiskey instead, and cinnamon-flavored for an additional twist. I got a strong whiff of booze from the cake in my early tests but thought the cinnamon could use more oomph, so I added ground cinnamon.
When I baked it in a glass Pyrex loaf pan, it domed beautifully. When I baked it in a metal pan, the center sank a little – but it tasted just as good.

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