Lime, Tequila, And Jalapeño Cake For Two - Glen And Friends Cooking

[@edmundtrebus4084]

cool idea. like to see some cardomom recipes or cardomom in that cake

[@Ka99999990]

I made this for a birthday and got the exact desired response from the recipe: not hot but just flavorful. Thanks for another excellent recipe!

[@joeyhardin1288]

Thank you!!! I make 10 pounds, 22 kilos of pimento cheese a month during the winter months for friends and fam. I add a few of dashes of hot sauce to add to the flavor. It is not supposed to be Hot or Spicy, just that little something in the background to say this is special. God Bless and stay safe.

[@Belle1900]

When Hatch chili season rolls around here in Texas, our local grocery store offers Hatch EVERYTHING: Cheese, bread, apple pie, mac n' cheese, sausages, cookies, pita chips, chocolate bar...you get the idea. I think Hatch chili has a better flavor than jalapeno. Also, it's interesting adding something like that to a sweet recipe as you're never quite sure how much to add for flavor and how HOT your chili is, lol! Thanks for these vids, I'm really enjoying the small cake series.

[@stephaniealbright3352]

I like to add jalapenos to my simple syrup for margaritas.

[@anthonydolio8118]

Looks good. Thanks. Have a good trip.

[@reginag4053]

I've bought raspberry jalapeño jam that I really like. I bet that combo would be good in a cake.

[@kimwilliams8834]

I bet that would make a fabulous filling for a layer cake of this

[@ritareyes100]

I like the idea of making a little bit more savory cake instead of the standard cake. You have given me ideas. The possibilities are endless.

[@SamwiseOutdoors]

On my prior birthday backpacking trip, I had a Jalapeño-strawberry energy drink. It was... unique? I could definitely get behind this combo in a cake, especially with the vegetal tastes of the Jalapeño and tequila reinforcing one another in the background, I'd bet that it'd be really interesting and a neat surprise.

[@tammaragill9347]

OH! I think a chocolate ganache would be a lovely addition to this cake.

[@murlthomas2243]

I really love products that showcase the flavor of hot peppers rather than the heat. One of the best examples I’ve found is Noosa blackberry-Serrano yogurt. It was wonderful.

[@annharper8342]

Made this basic recipe today using Nutella and Cointreau, chocolate orange flavour needs tweaking for amounts but, tastes good. Thanks again for the cake for two ideas.

[@TheSethwardpyatt]

Love a sweet & spicy moment! I've made a Gooey Butter Cake in the past and added orange (mostly to the base) and figs & jalapeno (in the filling) and it was absolutely delicious!

[@BonnieBlue2A]

I’m use to eating jalapeño in corn bread. I wonder if the liquor and lime would kick-up corn bread a notch or two?

[@roberthunter5059]

You have to be careful, because lime juice will react with the leavening prematurely, and you'll end up with dense cornbread.

[@scottclay4253]

That sounds interesting!

[@BonnieBlue2A]

@@roberthunter5059 good to know.

[@M.e.C.123]

@@roberthunter5059 Or he can only moist the cornbeard with some lemon juice when its done

[@FaerieDust]

THANK YOU for addressing the "alcohol will cook off" myth. It's one of my biggest culinary pet peeves. I don't understand some people's obsession with convincing others to use alcohol (or literally any other ingredient, tbh). There are tons of reasons why someone might not want to use it, from religious rules to medical reasons (medications, pregnancy, addiction etc) to it simply being inaccessible to them. Either way, they shouldn't have to defend their dietary restrictions. I love the occasional boozy dessert every now and then, but there was a time where it would've been extremely inadvisable - literally life threatening, actually - for me to have ready access to alcohol. Knowing WHY a recipe used a certain wine or whatever would let me figure out what to substitute (do I just want some acidity, or a bit of sweetness, or do I need to up the flavouring to compensate for the liqueur etc) so I could still enjoy good food despite my circumstances. .../rant over. The cake looks awesome btw, I love these small cake recipes!

[@eraldway]

​@@Ea-Nasir_Copper_Co Alcohol with antibiotics do not result in skin rashes. Most likely you had an allergic reaction to the antibiotic it self. Some more modern antibiotics will lead to severe abdominal if you consume an astronomical amount of alcohol while taking antibiotics. Not the couple 100 PPM found in a food serving that is cooled with alcohol. The myth of "do not consume alcohol while taking antibiotics" dates back to the 1950-60-70s when people were given penicillin to cure STIs. The idea was that these people would avoid parties and the potential of spreading the bacteria until they were all cleared up.

[@donaldnorlie3773]

I made jalapeno rolls once, they came out great.. I also made a jalapeno , ginger soda. at first it tasted like a nice spicy ginger ale, after a week in the keg it turned into a jalapeno soda that was different, but very tasty. It did make a nice Martini..

[@little_forest]

First of all, have fun in Mexico! I hope the trip works as you imagined it! And to the chilis in not savoury dishes, I can always understand, what it brings to the flavour and why people might like it, but usually this is never for me personally. For me it is always like, take a bite - realise „ah yes, I see where this is going“, but then I’m fine having had that one bite :)

[@mrphotomanseattle]

I like to add chili powder to my chocolate cookies. Not enough to taste it but it makes the chocolate pop.

[@tonyperotti9212]

Brownies with cyan pepper is a good combo

[@AnnapurnaMoffatt]

I've never been bothered by alcohol in cooking and have been fully aware for decades that it's the base for all extracts. However, I didn't know that it doesn't burn off in cooking (I thought it did). That doesn't scare me, though, and the amount of alcohol that one would ingest in a slice of cake or a cookie is tiny. Thanks for teaching me yet another thing, Glen! Hope you're having a good time in Mexico!

[@iangp1113]

Another suggestion is Sichuan peppercorns and citrus. Also plays nice with gin

[@figmo397]

I hope y'all are having a great time in Mexico. Oaxaca is supposed to be the "culinary center" of the country. I was't' able to get in on your tour (it filled up way too fast!!!), so I'm jealous. 🙂

[@lesliemoiseauthor]

A very subtle Glen bob today.

[@SamwiseOutdoors]

It seemed so contemplative.

[@janicev.9671]

Glen.. tried this and we loved it. Husband is wondering if you have a peanut butter cake for two?

[@rauleli]

Más mexicano! Interesting!

[@janetdupree6353]

Hola from Oaxaca 🇲🇽

[@trevordavies2829]

Great. Thanks

[@samanthadreiling5699]

I would love to see Julie's idea for this with the rose too.

[@tehpanda64]

I hope there are some videos on the way that are being made in mexico!

[@Theeightmilebend]

Glen has seen the barber !! I gotta try this one! Hope y'all are having fun in Mexico!

[@a.w.3480]

i like to tweak a classic Vanilla cake with some freshly crushed Pink Peppercorns (which are more citrusy & floral than hot).

[@dla1509]

You know, I add a bit of cayenne pepper to brownies along with chili powder. Like coffee, those flavors enhance the sweet treat. Sort of like your cake. Good job!

[@LeesaDeAndrea]

I suppose that is why Chef John puts cayenne in nearly everything he makes.

[@AditiNath1234]

Great👍👍

[@Rakiyel]

I think a fresh orange glaze would go really well with this but I might be crazy

[@yootoob7048]

To compliment 'Cocktails After Dark' which feature liquors from the past and showcase current spirits maybe create a new series. Something like 'Day Drinking with Glen'.

[@berrytyrant]

Hmm....If I were to make cake like that, I would use Habanero type chillies, as they are still very fruity flavoured when green but the heat is not quite so strong yet. I'm missing the tequila in my cupboard, otherwise I would be baking one straight away! Thanks for this video, plenty of ideas are going around in my brain....hopefully it is a good thing.

[@beck769]

Live dangerously, lick the whisk!

[@tristanrl1940]

Jalapeño heat could be hit or miss inconsistent as how one might be daring to wish to add more or less and tho the mercurial nature of the chili could under or overwhelm depending. I do rather like the concept of adding another dimension and would certainly try this either with a chili pepper or perhaps even capsicum/cayenne in predictable powder form

[@jrhorsley5467]

Whipped Jalapeño Cream Cheese icing with a splash of Tequila and lime on top. Not an overkill amount, just a dollop. Or replace the cream cheese with sour cream and honey

[@Matthew4TheWin]

Hi Glen, I’m a new sub from Manchester U.K but originally from Sheffield Yorkshire. Loving your channel and spending way too much time on it! I’d love to see you making a Yorkshire Curd Tart which i think might be a bit like your Butter Tart, and we also have a Manchester Tart which involves jam, custard and coconut! Cheers! Matthew 🙂

[@jamisonmaguire4398]

Glen, many years ago when I was on an extended camping trip in the BC interior and I made some bannock which I cooked in a cast iron frying pan - it came out great. I remember I tried the same thing at home by cooking it over a stove and it didn't work out so well. Could you do the same for all the viewers. I remember that camping trip and everyone that tried it thought it was great. I think it would be particularly interesting if you could find a very old or as close to an original recipe. "Bannock is an ancient bread that hails originally from Scotland, and has since spread across the United Kingdom, even finding a foothold in North America via Scottish traders coming to Canada." "Called bannuch, Gaelic for morsel, it was first made of barley and oats; wheat flour was later introduced. Bannock soon became a staple for trappers, prospectors, voyageurs, and First Nations groups."

[@aikilimpan]

It's to bad that Patron no longer make Citronge Lime, only the orange variation.

[@Ozrichead]

Here in Sweden, since all alcohol sales are controlled by the state, you cannot get vanilla extract or other extracts with alcohol in them. We commonly use vanilla sugar or non-alcohol concentrates instead, and oil based extracts.

[@Underestimated37]

That is really fascinating! In Australia we have both the extract and bean paste as the primary delivery methods for vanilla flavour, we have vanilla sugar but it’s not widely used. I guess that also explains why a lot of my Swedish recipes favour spices like cardamom over vanilla as a go to flavouring agent!

[@nihlify]

That's not true. One of the largest brands in Sweden have 35% alcohol in their vanilla extract and I find them in most larger stores

[@theablanca17]

well, you CAN get khosan vanilla extract at willys etc., I think ICA have it as well. 35% alcohol. Even the regular Dr Otker one lists "etanol" as the second thing. So, yes you can get it in Sweden (I'm swedish as well). Edit: often it doesn't say "alcohol". It just lists "etanol"

[@pauldi7268]

My cousins in norway and sweden use this weird vanilla powder stuff that comes in little paper packages, very strange to me, ans when i visit Norway anything that is vanilla flavoured doesnt raste like vanilla things in north america!

[@catalhuyuk7]

So there’s no vodka in Sweden? Pity

[@robinbadura2226]

Have you ever used fine Corn Meal with your flour... ... swap out a 1/2 cup of flour and put in 1/2cup of your fine cornmeal and no it doesn't taste like "cornbread"... It gives it a great texture and a bit nutty flavor....

[@Tyrysa]

Do you think making a liqueur with fruit concentrate would work?

[@Evolutionsbrmse]

What brand are your pots and pans or cookware? I would be very grateful for an answer.

[@Warbler36]

kzbin.info/www/bejne/rnu5mHRng96pibM H Glen answered your question.

[@mostlysane77]

Bacon cake. Replace half the butter with bacon fat and put little bit of bacon in the cake. I’d done it with cookies and it works great but might be a good cake option too

[@CharleyCarey]

I'm going to make that with a jalapeno or 2 in it. #chilihead

[@mkbarber65]

I wonder if a really good OLD cheddar added into this would kick it up again?

[@lisaboban]

Cake!

[@Phenost4r]

I’m thinking bourbon habanero carrot cake now. 🤔

[@tristanrl1940]

Do a varietal of limes exist containing pips?

[@kirkvoelcker5272]

Try grating only the skin of the jalapeño to impart the flavor.

[@pauldi7268]

Maybe replace some of the sugar with agave syrup

[@scottbradley7631]

Maybe a little cheddar cheese...

[@jemtebelle]

I really wanted Julie to say, "so we didn't go with the rosewater."

[@cookingsong5644]

Heeeeey you are perfect

[@capitalhillproductions9790]

I think you should have fire roasted the jalapeno to add another complexity of favor.

[@erichorning662]

If you like the spice-element in that cake you really must try this Mexican pumpkin seed & chocolate cake from Rick Bayless… it has rehydrated and candied ancho chiles in it and it’s fantastic kzbin.info/www/bejne/jX6yqHivZ9GAra8