your goose is probably only half-baked at this point

I'd never seriously thought, "Man, I wish there were a way for me to do shots with my colleagues in the middle of the day, in the office, and have no one say anything about it other than 'you're so nice for bringing us treats, molly,'" but now that a) I've done exactly this and b) the results were hilarious , I find I think this all the time . What a world we live in. Quick story:  first rum balls (I think they were bourbon balls, actually) I ever had, a colleague had made some, and brought me one out of pity because I was too shy to go over and ask for one (I have introvert moments sometimes okay?).  I was so happy he'd brought me a treat that I put the whole thing in my mouth straight away, only realizing after I'd started chewing that holy shit this thing is strong .  Delicious, but knock-you-on-your-ass alcoholic.  Said colleague seemed pleased and went away smiling, while I frantically texted my partner that we were taking the bus home bec...

I have such  a weakness for Irish cream.  One of my favorites -- if not my favorite -- form of alcohol.  And now that I've discovered that I can make frosting out of it?  Please send help, my waistline weeps. But send a cake along with the help, because I've got this great frosting, see, and we could frost a cake with it ... This makes the perfect amount to put on top of one single layer of cake.  I'd triple it for a double-layer cake you want to cover on all sides. Cheers! Lap It Up, Fuzzball Irish Cream Frosting Ingredients Single layer 1 1/2 cup confectioners' sugar 3 Tbsp unsweetened cocoa powder 3 Tbsp butter, softened 6 Tbsp Irish cream whiskey Double layer 3 cup confectioners' sugar 6 Tbsp unsweetened cocoa powder 6 Tbsp butter, softened 3/4 cup Irish cream whiskey Triple layer 4 1/2 cup confectioners' sugar 1/2 cup + 1 Tbsp unsweetened cocoa powder 9 Tbsp butter, softened 1 1/2 cup Irish cream whiskey Instructions In a m...

I am forever losing this recipe because I've not got it written down anywhere localized (read: it wasn't on this blog) and the temptation to complain that I'm well-frosted over its disappearance is too strong for me to resist. This is such a simple recipe, but oh, it's so good.  Even if you don't like cream cheese, you're likely to enjoy this frosting.   The cream cheese makes it feel lighter than a traditional buttercream and adds some sourness to it, which is an absolute delight. I'd say something funny here, but honestly, I'm in a small food coma from eating too many  Annoying Dog gingerbread cookies  frosted with this, so I'll leave this as it is and go drool on something for a while. This recipe makes enough frosting for a double-layer 8" cake, two big pans of brownies, or Far Too Many Annoying Dog cookies.  Divides neatly in half and in quarters, and I'm such a nice guy, I've done the maths for you. You're welcome. I...