Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Espresso Martini –
AKA Boozachino
Many years ago Patrick and I were in an Italian restaurant in
Las Vegas. Although I am not one for sweet drinks, I saw this
on the menu and had to try it. As soon as it arrived at our table
Patrick dubbed it the “Boozachino”. Since I consumed the
original drink, I have made if for several parties and guests.
They go down so smooth and easy and are very delicious, but
be aware because they pack a bit of a wallop.
1 shot of Vanilla Vodka
1 shot of coffee liqueur (I like Tia Maria because it has a more
coffee taste)
1 shot of expresso
Pour all three liquids into a martini shaker filled with ice and
place the lid on the shaker.
Shake the ingredients until the shaker is so cold you can barely
hold onto it.
Pour into a martini glass, garnish with a chocolate covered
espresso bean and enjoy.
Butterscotch Italian
Love Cake
Patrick isn’t much of a cake person and he isn’t real wild
about chocolate. He does however love cheesecake. I made
this for the first time inspired by a recipe I stumbled on from
Valerie Bertinelli. I have altered the recipe for high altitude and
to make it a little richer cake. Patrick loved this cake. It is a
delicious blend of cake and cheesecake and not too sweet ...
What’s not to love???
Butterscotch Sauce:
2 Tbs unsalted butter
1/2 cup light brown sugar
1/2 cup heavy cream
1 tsp vanilla extract
Batter:
Non-stick cooking spray
1 box yellow cake mix
Note: When making the yellow cake mix batter add two
tablespoons of flour and substitute the following
www.thunderroadscolorado.com
Melted butter for oil
Milk for water
Mascarpone-Ricotta Filling:
28 ounces ricotta cheese (whole milk)
1/2 cup mascarpone
3 large eggs
3/4 cup sugar
1/8 tsp kosher salt
Butterscotch-Mascarpone Frosting:
10 ounces mascarpone
1 package butterscotch pudding mix
1 Tbs sugar
1 cup whole milk
Preheat the oven according to cake mix package instructions.
Coat a 9-by-13-inch baking dish with cooking spray.
Butterscotch sauce: Melt the butter in a medium skillet
over medium heat. Add the brown sugar and stir to mix the
brown sugar and the melted butter. Cook the mixture stirring
until the butter and sugar mixture gets a bit bubbly, about
2 minutes. Add the cream and cook, whisking, until slightly
thickened, 5 minutes. Cool to room temperature and then stir
in the vanilla
Cake batter:
Prepare the batter according to cake mix box instructions
adding two tablespoons of flour and substituting melted butter
for oil and milk for water. Pour into the prepared baking dish.
Drizzle in the cooled butterscotch sauce and use a knife to
swirl it into the cake batter. Set aside.
Filling:
Combine the ricotta, mascarpone, eggs, sugar and salt in
a stand mixer fitted with the whisk attachment. Whisk until
smooth. Gently pour the filling onto the cake batter so the top
is completely white.
As the cake bakes the filling falls to the bottom and the cake
rises to the top.
Bake until a skewer inserted in the center of the cake comes
out clean and the yellow cake layer has risen to the top of
the baking dish, about 50 minutes. Let the cake cool before
frosting.
Frosting:
Just before serving, combine the mascarpone, butterscotch
pudding mix, sugar and milk in a stand mixer and mix until
smooth. Using an offset spatula, spread the frosting evenly
over the entire cake. Serve.
February 2016
Thunder Roads Magazine® Colorado 29