Well, I'm feeling very accomplished. My triumvirate of booze baked goods is ready to go and be eaten. Quartet, even, if you count the filling for tomorrow's pecan-mocha-Kahlua frangipane tart (thank you, Smitten Kitchen!) that's chilling in the fridge.
The rum balls were good. The shortbread was good, even if the liquoriness didn't really come out -- sugar and butter can't be bad. But I think these Crown-and-Ginger Brownies are the piece de resistance.
I candied the ginger last night and was very pleased with how it came out -- too bad I didn't have more raw ginger to work with in the first place.
Put together smitten kitchen (again!)'s blondies, adding a half cup of Crown and the chopped crystallized ginger -- oh man, the batter was fantastic, let me tell you -- I could have eaten it all raw, straight up out of the bowl with NO issues.
Well, I'm sure my stomach would have something to say about it later, but...
Anyway, I topped it with some of the leftover crystallized candying sugar which I'd so thoughtfully saved and voila. Hot damn, are they ever good.
Then made the tart filling, although I have neither a proper tart pan nor the suggested tart pastry. My pate brisee that is currently thawing in the fridge will have to do. That's tomorrow.
For once, I'm uninspired as to dinner. Go figure.
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