Irish Car Bomb Cupcakes
Last year for St. Patrick’s Day, I made a few different desserts but everyone’s favorite was the Chocolate Guinness Cake. That cake is still one of my favorites, so this year, I decided to turn them into cupcakes. The idea behind the cupcakes is taken from the Irish Car Bomb drink, which is made from stout (Guinness), Irish whiskey (Jameson), and Irish Cream (Bailey’s). The whiskey is floated on top of Irish cream in a shot glass that is then dropped into a pint of stout. Although the drink was invented in the United States, the name of the drink refers to a very violent period in Ireland called “The Troubles” when the use of car bombs was very prevalent. Because of this, very few places in Ireland will actually serve it and it’s usually quite offensive to ask. That being said, it does make for one great cupcake. Chocolate Guinness cake filled with a chocolate whiskey ganache and topped with an Irish cream frosting. The frosting in super sweet, so a little goes a long way, but it pairs really well with the dark chocolate cake and the creamy filling. Despite the offending name, the cupcakes are delicious and make a great St. Patrick’s Day treat.
Click here to see the recipe for Irish Car Bomb Cupcakes.
No commentsKey Lime Coconut Cupcakes with White Chocolate Frosting
Key Lime Coconut Cupcakes with White Chocolate Frosting Recipe
Having returned from another trip to Key West, I was inspired to make these Key Lime cupcakes. It may have had something to do with the fact that the recipe is based on amazing coconut cupcakes made by Ina Garten or maybe a little to do with the white chocolate frosting, but really, it was the bag of key limes I brought back with me. Key limes look like miniature limes, about the side of a quarter. They have a slightly sweeter taste than a regular lime and also produce more juice (although it still takes quite a bit of time to squeeze a quarter cup of juice). It’s definitely worth the time to make these cupcakes though, because they are delicious. The texture is perfect, the flavor is intense, and the white chocolate frosting is the perfect sweet topping. There is sour cream in the frosting, which sounds a little strange, but it really balances out the sweetness, so don’t omit it. All in all, it’s a winning combination.
Get the recipe for Key Lime Coconut Cupcakes with White Chocolate Frosting Recipe here
Chocolate Pudding
Chocolate Pudding (eggless) Recipe
Chocolate Pudding (with eggs) Recipe
I grew up eating Jell-O pudding, and have to admit that I like it. It’s cool, creamy, and just fun to eat. However, I’ve told that homemade it always better. I have tried Alton Brown’s instant chocolate pudding recipe, but it never seems quite as satisfying for some reason. So I set out to find a “real” chocolate pudding recipe. I found two categories – ones with eggs and ones who thought eggs in pudding was pretty much the most horrific thing ever. I made them both. The recipes I chose are both equally time consuming, but the one without eggs is a one bowl recipe, while the one with eggs involves a food processor, a bowl, and a few extra steps. But is one really better than the other? Is there a difference? Without a doubt, yes! The pudding made with the eggs is richer, creamier, and definitely worth the extra steps. The pudding without eggs? Well, I could not get it to set up. I’ve made it a couple times, and every time it remains very runny. Also, it’s very sweet. The pudding with eggs just has more depth of flavor. It’s not as simple as instant, but one bite makes you forget the extra time it took to make.
1 commentBacon Explosion
It’s no secret that Seth is a huge fan of bacon. I think the fact that he talked me into making Bacon Cookies is proof enough of that. He definitely took it to a whole new level though when he set me the recipe for Bacon Explosion. The basic idea of the recipe is to wrap bacon in sausage and then wrap the sausage in more bacon – 2 pounds of each to be exact. The thought of it alone might give some people chest pains. I agreed to make it only if we invited friends over to join us in our coronary demise. The journey to this bacon nirvana, as Seth referred to it as, is simple, just a lot of steps. And the results? Seth and Ethan absolutely loved it, while the rest of us I think just tolerated it. Not to say it was bad, because I actually thought it was pretty good, but it’s hard to wrap your head around eating that much bacon. In case you were wondering, if you cut the log into 10 portions, each serving would be 824 calories, 63 grams of fat, and 3265 mg of sodium (136% of your daily allowance). On the upside, as Ethan pointed out, it only contains 7 carbs!
1 commentChristmas Cookies of 2008
Christmas is coming fast, but my baking is finally done. I tried all new recipes this year, and, surprisingly, all the cookies turned out really well. Seth took some great pictures, so here are the Christmas cookies of 2008…
Loaded with dates and walnuts, these cookies are incredibly moist. The cookies are full of flavor, and if you like dates, they are great. The cherry on top is just a little added decoration.
I love pistachios, so this little melt away cookie is one of my favorites.
Seth said that this cookie is ugly, but I think it’s festive. The cookie has cherries and pecans in it, and is rolled in coconut. Ugly or not, it’s still yummy.
This is a traditional Jewish cookie, although the addition of cream cheese in the dough is a little nontraditional. The filling is made of walnuts, raisins, and apricots, and the smell of cinnamon is outrageous.
These super cute cookies taste just like you would expect. Lot’s of peppermint extract and a little extra peppermint candy on top give a burst of flavor.
Chocolate Malted Whopper Cookies:
I was a little concerned about this cookie when I baked them because they turned out flat and pretty hard, but after a day, they turned out to be soft and chewy. The malt powder gives a unique taste to the chocolate cookie.
Chocolate Chunk Peanut Cookies:
Peanut butter and chocolate – I love this cookie. The peanuts along with the chocolate chunks give this cookie a great texture. It’s also just a little bit salty, which balances the sweetness.
Triple Chocolate Mac Nut Cookies:
This cookie is incredibly chocolately, as the name may imply. It’s a dark, bittersweet chocolate though, so it’s not overly sweet. The nuts add just a little crunch.
These cookies are very soft and moist. I’m debating if I like the lemon flavor of the icing, but the cookie itself is delicious.
You have to be a true cream cheese lover to enjoy these cookies (my mom is going to love them). The mac nuts make the cookie even richer, if that’s possible. It’s a small cookie, but it packs a punch.
Seth’s mom usually makes these peanut balls, but this year, my mom and I teamed up to make them. The inside is a sweet, marshmallowy cream cheese, and the outside is rich dark chocolate covered in peanuts.
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