Bailey’s Cupcakes

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I love Baileys Irish Cream and always looking for ways to cook with it.  I found this recipe for cupcakes and they are delicious.  The cupcakes are also perfect for St. Patrick’s Day!  The Bailey’s flavor really comes through since it’s both in the cake and frosting.

Bailey's Cupcakes

Bailey’s Cupcakes

Cupcakes:
2 cups flour
1 3/4 cups sugar
3/4 cup cocoa powder
1/2 tsp salt
1 tbsp baking soda
1 large egg
2/3 cup canola oil
3/4 cup buttermilk
1/4 cup Bailey’s Irish Cream
1 cup black coffee, room temperature

Frosting:
2 tsps instant coffee granules
1/2 cup Bailey’s Irish Cream, warmed ~ I put it in the microwave for 30 seconds
1 stick butter, room temperature
1 tsp vanilla
1/4 tsp salt
3 1/2 cups confectioner’s sugar
Sprinkles or colored sugars

To make the cupcakes:

Preheat oven to 350º and put cupcake liners in pans to make 24 cupcakes. I also give the liners a little spritz of Pam so nothing sticks to the paper.

Sift together the flour, sugar, cocoa powder, salt and baking soda in a medium bowl and set aside.

In a large mixer bowl, beat the egg, oil, buttermilk, Bailey’s, and coffee together. Slowly add the dry ingredient mixer on low speed until just mixed then beat on medium for 2 minutes.

Spoon the batter in the cupcake liners ~ I use an ice cream scoop and filled about 3/4s full.

Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean. I think mine too a minute or two longer than the 17 minutes but keep an eye on yours.  Cook on a wire rack for about minutes then remove the cupcakes to the wire rack to cool completely.

To make the frosting:

Dissolve the instant coffee granules in the warm Bailey’s and stir until the coffee is completely dissolved.   Undissolved coffee granules are not appetizing.

In a large mixer bowl, cream the butter. Gradually add the vanilla and salt. Slowly add the confectioner’s sugar and some of the Bailey’s/coffee mixture to create and fluffy frosting. I didn’t use all of my Bailey’s/coffee mixture.  The frosting is a coffee color and not white like it looks in the picture.

Frost each cupcake and sprinkle with colored sugars or sprinkles.

Makes 24 cupcakes.

Baileys cupcakes 2

Source:  Intoxicated Cupcakes

Happy Cooking!

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Chocolate Chip, Coconut, Oat Bars

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I haven’t baked in a long time ~ since well before Christmas.  My daughter did all the Christmas cookie baking and I was thankful for that.  She is an awesome baker/cook (she made the best Thanksgiving turkey I have ever had!)!  I was looking forward to baking something and found this bar recipe as I was going through some cookbooks the other day.  I had all the ingredients so I tried them.  They are delicious!!!  At first I thought I would leave out the coconut but the flavor is great ~ not overpowering like it can be sometimes.

I made the whole recipe in my mixer.  Since the dough is thick, after mixing it up, spoon it into your prepared pan.  I found it easier to pat it in the pan with my clean hand rather than a spoon or spatula.  Also, don’t overbake.

Chocolate Chip, Coconut, Oat Bars

Chocolate Chip, Coconut, Oat Bars

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup quick-cooking oats, uncooked
1/2 cup coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans

In a mixing bowl, cream butter and brown sugar. Mix in the egg and vanilla.

In a separate bowl, combine the flour, soda and salt.

Add to creamed mixture, mixing well. Stir in oats and coconut; then add chocolate chips and pecans mixing until combined.

Pat dough into a lightly greased 13×9 glass baking dish.

Bake at 375º for 20 minutes.

Cool and cut into bars.

Makes 12-15 bars depending on how large they are cut.

Chocolate Chip, Coconut, Oat Bars 2

Source:  Where Hearts Gather

Happy Cooking!

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Triple Layer Mud Pie

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My third recipe from Gooseberry Patch’s  new cookbook Hometown Harvest.

GBP Hometown Harvest

If you are a chocolate lover like me, you will LOVE this easy pie.  I used sugar free products where I could and I purchased a Keebler chocolate crust.  I think it would be great on one of those purchased Oreo crusts, too.

I still take crappy pictures of pies ~ that hasn’t gotten any better :)

Mud Pie 1

Mud Pie 2

Triple Layer Mud Pie
Submitted by Beth Williamson, Wakefield, RI

3 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
9-inch chocolate pie cookie crust
1/2 cup chopped pecans, toasted
2 cups milk
2 small pkgs instant chocolate pudding
8 ounce container Cool Whip, thawed

In a bowl, stir together the melted chocolate and the 1/4 cup sweetened condensed milk and pour into the crust. Sprinkle pecans over the top.

Combine milk and pudding mixes in a bowl and whisk together for 2 minutes. Spoon 1 1/2 cups of the pudding over the pecans. Set aside.

Stir half of the Cool Whip into the remaining pudding and spread over the chocolate pudding in the crust. Top with the rest of the Cool Whip.

Cover and chill until serving time.

Makes 6 servings.

Happy Cooking!

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Chocolate Silk Pie for Pi Day!

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Today is Pi Day (3.14) so I will post a pie.  As I have said many, many times, I am challenged in photographing pies.  I can’t cut them nicely to begin with and I just get mad and take a terrible picture.  Oh well.

This pie is so good and it helps that chocolate pie is one of our favorites.  Don’t leave out the coffee as it really adds to the chocolate flavor.

Chocolate Silk Pie

Chocolate Silk Pie

Pie:

1 baked 9 in pie shell
1 jar marshmallow cream
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 ozs unsweetened chocolate
2 tbsps strong brewed coffee
1 cup heavy cream, whipped

Topping:

1 cup heavy whipping cream
2 tbsps confectioner’s sugar

In a heavy saucepan, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped and pour into crust.

For the topping, beat cream in a large bowl until it starts to thicken. Add the confectioner’s sugar and beat until stiff peaks form.

Spread over filling and refrigerate for at least 3 hours.

Makes 6-8 servings.

Adapted from Taste of Home

Happy Cooking!

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Cranberry Nut Chocolate Bark

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Something I  made when we had a few friends over before Christmas was this bark.  I saw the recipe on King Arthur Flour and it looked so delicious to me that I had to try it.

It’s easy to make even though it may not look that way.  Just make sure to follow the steps and yours will turn out great, too.

The recipe called for semisweet and white chocolate but I used the packages of chocolate and white bark that you can buy in the grocery store. They melt easily and then harden back up easily and they taste good.

Chocolate, Pecan, Cranberry Bark

Cranberry Nut Chocolate Bark

1 cup dried cranberries
3/4 cup toasted pecans
1 pkg chocolate bark, melted
1 pkg white chocolate bark, melted

In a small bowl, mix the cranberries and toasted pecans together and set aside.

Line a cookie sheet with parchment paper.

Melt the chocolate bark according to the pkg directions. Spread into an oval on the parchment paper-lined cookie sheet and let set.

Melt the white chocolate according to the pkg directions and carefully spread over the chocolate layer. Before the white chocolate sets, sprinkle the cranberry and nut mixture over the top and press in lightly.

Let the chocolate harden for several hours and then break into chunks. If you are having trouble getting the chocolate to harden, put the pan in the refrigerator until hard.

Makes about 24 pieces.

Happy Cooking!

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Brownie, Chocolate Chip, Peanut Butter Cup Treats

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Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Mini Chocolate Cream Cheese Cupcakes

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While looking through my Adirondack cookbooks, I found one put out by a group from the hospital in the town I grew up in.  I even found a recipe my Mom submitted which I will be trying next week.

My daughter made a recipe like this once only in large cupcake form.  I really liked them and was happy to see and try this recipe.

One other thing, this is one of the few recipes I’ve made lately that made the exact amount the recipe said it would and used up all the batter.  I love it when that happens!

The recipe came from the Hamilton County TWIGS Volume IV cookbook.

Mini Chocolate Cream Cheese Cupcakes

VIEW PRINTABLE RECIPE HERE!

Filling:
1 egg
1/3 cup sugar
1/2 cup mini chocolate chips
1/8 tsp salt
8 oz cream cheese, softened

Batter:
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/4 cup cocoa
1/2 tsp salt
1 cup cold water
1/2 cup oil
1 tsp white vinegar
1 tsp vanilla

Filling: Beat egg, sugar, salt and cream together until well combined. Stir in mini chocolate chips. Set aside.

Batter: Mix flour, sugar, baking soda, cocoa, and salt in a large bowl. Add cold water, oil, vinegar, and vanilla. Beat until well combined.

Grease mini muffin pans. Fill cups half full with the chocolate batter. Drop a teaspoon of the filling on top.

Bake at 350º for 15 to 18 minutes.

No frosting needed.

Makes 48 mini cupcakes

Happy Cooking!