top of page

Baking and Boozing, Ep. 1

Episode 1: Roll With It!

Welcome to my new video series, Baking and Boozing! In order to succeed, they say you have to start before you’re ready, and boy have I been “not ready” for this entire last year. But here I am, doing this anyway. This video series has been a long time coming and I am so happy to finally share this with you!

Over the last 3 years, several of my friends who have extensive experience and education in the communications world began advising me to make a shift from writing blogs (which I love to do!) to sharing videos of myself on social media so I wouldn’t get left behind on the ever-evolving media scene 🤯 Those were definitely NOT welcome words of advice. I resisted, mostly due to how anxious I get when the camera starts rolling, but also because I had zero experience with film editing (read: if I majorly screwed up on camera there would be no way to save the footage). I had a million other excuses but those were the main two.

Then my friend issued an official challenge for me to film 6 episodes of a miniseries to get myself comfortable on camera. She even agreed to film it with me to help break the ice. Thus, my new monthly vlog was born out of a challenge from a friend who wanted to see me succeed.

The structure for this vlog is to demonstrate a pastry and cocktail pairing that is delicious and easy for anyone to make as they follow along.

I hope you enjoyed watching me fumble my way into getting comfortable on camera. Here are the recipes we made today.

Lavender Shortbread Ingredients

342g unsalted butter, at room temperature

200g granulated sugar

6g kosher salt

1 Tbsp ground Lavender (estimate)

1 lemon for zest

450g all purpose flour

  • Beat butter until light and fluffy - 3 to 4 mins

  • Beat in sugar - another 3 to 4 mins

  • Add in salt and zest; mix to combine.

  • Fold in lavender.

  • Add in flour and mix until ball forms.

  • Form into a log, wrap in plastic wrap. Refrigerate for 30 mins.

  • Preheat oven to 350*F.

  • Slice cookies, arrange on parchment paper.

  • Bake 12-15 mins.

Bees Knees

¾ oz. honey simple syrup

2 oz. Gin

¾ oz. lemon juice

Sugar for rim

Lemon slices

  • Bring ¼ cup water, ¼ cup simple syrup in pot. Cool.

  • Pour sugar onto a plate.

  • Run a lemon slice around the edge of the glass, then dip the glass into sugar.

  • Place all ingredients in a cocktail shaker with ice.

  • Strain into glass.

Let me know how it goes for you when you try these recipes!

But before you go, here is a bonus video from Joy featuring some vintage kitchen tools and a cool idea for memorializing important people in your life.

Happy eating, y'all!

If you tried this dessert or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!

96 views0 comments


bottom of page