I stopped drinking. For now. Maybe forever. I’ve made every attempt to believe that my relationship with alcohol was casual, but in this season of uncovering, I get to be honest with myself. About everything. Before I can fully step out into a new life.
I’ve been numbing myself with alcohol since I was 17. When my brother died and my life cracked open, I didn’t have the tools to cross that crevasse, so I fell in. No one had the tools. My parents and I, we all fell in, one way or another.
In high school, the numbing was disguised as fitting in. In college, the numbing was disguised as having fun. In my marriage, the numbing was disguised as being social.
Every day I gained new reasons to numb myself. Every day the crack opened a sliver more and I willingly wedged myself down into the darkness, into the shelter of those shadows because heading up and out into the light of a life feeling the pain seemed impossible.
And I stayed there. Until 3 months ago.
I don’t want to be numb anymore. I want to feel everything from back then and all of what’s happening now so there won’t be any more fear. It’s happening. And I’m strong. And proud. And I’m starting to feel strong and proud.
I don’t want to be numb anymore so that when I get to the beginning again, I’ll take that first step out into the light and everything will be new. And I’ll feel it all.
Big fan of food here, guys. Big fan. YUGE. I believe in a 60/30/10 ratio when it comes to balancing my diet. 30% Healthy, 10% Alcohol and 60% Whatever The Frick Else I Want. What I love even more than eating is when some of the categories collide. For example, wine and vodka started out as grapes and potatoes, allowing me to categorize them under the Healthy AND Alcohol umbrellas. Voila! Look at that. Everybody’s happy. The same goes for this insane Boozy Bailey’s cake because not only is it “in season” thanks to St. Patrick’s day, but you get to have your cake and alcohol too. SO. UHH. YEA.
I wish I could take credit for this masterful confection but I can’t. The first time I made sweet, sweet mouth love to this dessert was at my friend Kelly’s house. Not only is she one of my favorite smartasses on the planet, she’s also a majestic queen of coffee roasting, an award-winning cookie baker, a garden planting phenom and a generous “inn keeper” who lets the hubs and I “pen da night” at her place when we over imbibe on date night in the quaint upstate town of Sackets Harbor. A true delight this one is. Thanks Kelly!
We have this gorgeous creature from the north country to thank.
This recipe is obviously phenomenal for St. Patrick’s Day. I actually used Molly’s Irish Cream when I baked for this post. I KNOW, I KNOW. It’s called BAILEY’S CAKE but, for the record, Molly’s is just as good and it’s cheaper so feel free to use any irish cream you like. I made this last weekend with pumpkin spice flavored Molly’s and it was LEGEN (wait for it) DARY.
This dessert’s also great for a fun brunch, just please PLEASE be sure to clearly label it Not Safe For Children because nobody likes a party that ends with CPS knocking on the door. Am I right?
Not funny. I mean, a little funny, but NOT FUNNY.
You can really play around with this cake and use any creamy liqueur and fun accent you want. I’ve been considering trying a version with Rum Chata (if you don’t know what this is, find out ASAP) and raisins instead of Bailey’s and chocolate chips. But for now…we gonna’ keep it old school. Here’s what you need:
BOOZY BAILEY’S CAKE
1 yellow cake mix
2 small packages of instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 and 1/2 cups Bailey’s or Molly’s (or any irish cream you like.)
1/2 bag MINI bittersweet chocolate chips (Full size chocolate chips sink to the bottom! No bueno, my friends.)
GLAZE
2 cups confectioner’s sugar
3/4 cup Bailey’s
Preheat your oven to 350. Combine cake mix, pudding mixes, eggs, oil and 1 & 1/2 cups Bailey’s. Mix well. Once the batter is mixed, stir in the mini chocolate chips.
Pour into an ungreased 9 x 13 cake pan and bake for 40 mins.
While your cake’s baking, whisk together 2 cups confectioner’s sugar and 3/4 cup Bailey’s for the glaze. Set aside.
When your cake has cooled for about 15-20 minutes, pierce the top all over with a toothpick so the glaze can get in there and do its thing, then cover the cake in glaze. There’s a lot of glaze, but I promise it will all soak in. I tip the pan back and forth to make sure the glaze settles evenly as it’s cooling.
Once your cake is completely cool, dust with a healthy dose of confectioner’s sugar and cut into 1 in. by 1 in. squares.
Smile pretty, girlfriend.
DISCLAIMER: This cake is dangerous. The bite sized pieces are for a reason so proceed with caution. There may have been one time that I didn’t eat dinner and then had “some wine” and way too many pieces of this cake found their way into me. It ended with me in a middle of the night shower and a carpet cleaning the next day. YA FEELIN’ ME LADIES?
It happens. Neil deGrasse Tyson knows.
If you decide to get jiggy with it and make this Boozy Bailey’s Cake, I’d love to see pics or hear what you think! Feel free to tag me or hit me up on Twitter, Facebook and Instagram. Sláinte!
The Mother Octopus 