Irish Car Bomb Cupcakes

Once upon a time, there was a cupcake. Now, this was no ordinary cupcake, mind you. This cupcake was rich. This cupcake was chocolatey. This cupcake oozed goodness from every pore of its being.

What sets this cupcake apart from its other frosted friends? Two words: booze and ganache.

I'm still sighing just thinking about them. Of course, you'll notice there are very few pictures. There's a simple reason for that. A simple, full-tummied, chocolate-smeared-face reason for that. Whoops.

So here's how this cupcake works:
1. You open a Guinness. You pour a little bit of that Guinness into your cupcake batter. You drink the rest. You're already happier, right?
2. You cut out little holes in the middle of the cupcakes. Now you have a pile of cupcake bits that surely cannot go to waste. Taste them, you will. Better than medication, I'm telling you.
3. You fill those cupcake wells up with a chocolate ganache that's been infused with Irish whiskey. You also pour yourself a little Jameson on the rocks. Yep, you're already in heaven. And you're not even done!
4. You whip up a buttercream frosting that skips the milk and instead uses Baileys Irish Cream to give the frosting its smooth, boozy goodness. (I think it goes without saying that here is when you also make yourself an Irish coffee to satisfy your already smiling palette). 
5. Bite into the ooziest, booziest cupcake and thank the Irish people for giving us the opportunity for this treat.

*Kevin and Guida, thanks for having us over and for my first cabbage and corned beef experience. Yum!

Photo by: Smitten Kitchen

Irish Car Bomb Cupcakes
Recipe from Smitten Kitchen 
 Makes 20 to 24 cupcakes

Guinness Chocolate Cupcakes 1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (I recommend doubling this recipe unless your frosting habits are VERY sparse)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)


Directions:
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the ganache filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using a knife or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. A ziploc bag will work just as well as a fancy piping bag.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes. With this frosting, a little goes a long way.

Chocolate Mousse with Raspberry Coulis

It's no secret that Valentine's Day is a commercially-motivated beast. Corporate sponsors revel in increased sales of roses, chocolates, greeting cards, and stuffed whoziwhatsits, while restaurant folk grudgingly welcome the increased traffic and accompanying profit. Some people seem to embrace this holiday with open (and flower-filled) arms, while most others have a variety of other reactions.


From being moderately unenthused ("Why do I have to designate one day to show people I love them? Shouldn't that be every day?") to the utterly, albeit entertainingly, cynical ("F*** Valentine's Day."), there is no one consensus about the holiday.

To be honest, I can't even reconcile my own thoughts on the day to form one coherent and consistent opinion. Do I think it's a fabricated holiday? Absolutely. Do I like the idea of showing all the important people in your life some much needed love? Of course I do. Do I want to mock the holiday while simultaneously being spoiled with treats and sweet words and romantic gestures? You know it.

(I blame years of watching romantic comedies for that last one. Some of us never got past the fact that those are not real life situations.)

I was lucky this year to have a Valentine's Day that pretty much took the cake of perfection. Friends and family sent cards, making me feel all warm and fuzzy. And then BF #1 (that's because he is #1, not because he is one of several...) hit it out of the park with a workday delivery of chocolate-covered strawberries (yes, my love can be bought with food. Don't act like it wouldn't work for you, too.) and a homemade dinner that was so delectable that I continue to drool over it today.

You want to see it? OK - here is the masterful chef and his handiwork:

Grill pan - best invention ever for city-dwellers.

I need a photographer friend. Because this picture does not do the lamb chops, asparagus, and spinach-feta rice pilaf justice.

Of course, my contribution to the meal was dessert. Coveted dessert. Mousse is a perfect Valentine's Day treat because it's decadent, full of chocolate, and doesn't leave you feeling SO full that you lose your Valentine's spirit (you culprits know who you are, peanut-butter cheesecake...). Adding the raspberry coulis brings a tartness to offset the sweetness of the mousse.

Happy day/week/month/year of love!

The computer has outsmarted me and won't let me rotate my photo. I suppose I need a computer programmer friend in addition to a photographer!

Chocolate Mousse with Raspberry Coulis

Mousse:
6-8 ounces bittersweet chocolate, finely chopped
1/3 cup whole milk
1 large egg yolk
4 large egg whites
2 tablespoons sugar

Coulis:
1 pint raspberries, washed
1/4 cup sugar
1/4 cup water

Directions:
Melt the chocolate in a double broiler or microwave oven. (If you want to melt the chocolate in the microwave, set it to 30 seconds and stir thoroughly, then every 15 seconds thereafter, until melted.) Keep the chocolate in a bowl large enough to hold all of the ingredients. Let cool slightly, but the chocolate should still feel warm to the touch when you're ready to use it.

Bring the milk to a boil, then pour it over the chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and gently whisk it into the chocolate, stopping once the yolk is incorporated.

In a stand mixer, beat the egg whites on medium speed just until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture. Working with a whisk, beat the whites into the chocolate to lighten the mixture. Then, with either the whisk or a large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.

Turn the mousse into a large serving bowl or into individual cups, and refrigerate for 1 hour to set. This can keep for up to three days (though the texture will become more dense).

While the mousse is setting, prepare the coulis. In a small sauce pan, bring the raspberries, sugar, and water to a boil. Allow to boil for about 5 minutes, or until the raspberries have broken down. Turn off the heat and puree the mixture.

Once the coulis has cooled off, drizzle (or, if you're like me and LOVE raspberry, pour) the puree over the set mousse. Decorate to your hearts content, and then enjoy your treat!

Dark Chocolate-Cherry Ganache Bars

In true "Gal-entine's Day" spirit (and because shipping soup ranks up there with bungee jumping on a piece of fishing line in terms of good ideas), my friends Amy and Lakshmi and I are doing a sweet treat exchange.

Not only are these girls wonderful friends, but they also happen to be quite the baking connoisseurs. Translation: Toll House chocolate chip cookies wouldn't quite cut it. (Disclaimer: I love THCCC's). As always, Melissa Clark at the NYTimes came to my rescue.

The butteriness of the shortbread crust complements the fudginess of the ganache, and the pop of the cherry adds a very welcome final note. The original recipe called for kirsch or another liqueur to be included in the ganache; given that one of the two recipients is 19 weeks into an approximate 40 week-long period of sobriety (and a lack of soft cheeses, deli meets, and tobacco), I opted to withhold that ingredient.

These tasted delicious in the kitchen. Ladies, you will have to let me know if they arrive at your respective homes in one piece.

That cherry goodness is just oozing out!

Valentine's Math: Shortbread + Ganache = Love

Dark Chocolate-Cherry Ganache Bars
Adapted from New York Times
Time: 1 hour, plus chilling time

Ingredients:
1.5 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
3 healthy tablespoons cherry jam
12 ounces bittersweet chocolate, at least 62 percent
2/3 cup heavy cream

Optional:
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.

Directions:
1. In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

2. Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.

3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.

4. Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust

Can you believe it's already February? Nope, me neither. The first month of this year has flown by with some type of vengeance. Mind you, this is likely due to day after day of fun-filled adventures. Atlantic City for a bachelorette party? Don't mind if I do. North Carolina for a relaxing weekend at the lake? Sure, I'd love to. Hiking in the glowing sun on a January Sunday? Yes, please, and thank you.

This weekend is a local one, but it's shaping up to be a goodie. Dinner at friends' tonight, going to the UNC-Maryland basketball game tomorrow (Go Heels!), family brunch Sunday, and then Superbowl to round things out. Phew, I'm tired just thinking about it! Best part of all is that half of these events involve cooking. And far be it from me to make recipes that are tried and true. No ma'am, we are letting the experiments fly this weekend. First up: desserts for this evening.

I love the idea of these miniature cheesecakes for two reasons: portion control (yeah, I laughed just typing  that) and transportability. Like any cheesecake, the recipe can be modified to include any ingredient your heart desires. These little suckers are rich, so their small size makes them the perfect after-dinner treat.

Yes, you found Waldo. There IS a bite (or three) missing from this one. Sue me.

Mini Chocolate-Oreo Cheesecakes with Gingersnap Crust
Recipe inspired by Baking Bites
(Makes 17-18)

Crust:
2 cup gingersnap cookie crumbs
3 tbsp brown sugar
small pinch salt
4 tbsp butter, melted

Cheesecake:
12 oz cream cheese, softened
3 tbsp sour cream
1/2 cup sugar
1.5 large egg (or 2 small eggs)
2 tsp vanilla extract
6 oreos, crushed
2 cups semi-sweet chocolate chips, melted

Preheat oven to 350F. Line muffin pan with paper liners.
In a medium bowl, make the gingersnap cookie crust. Mix together gingersnap crumbs, brown sugar, and salt. Pour over melted butter and stir with a fork to moisten the crumbs. Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.

In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract. Stir in oreo bits.
In a double broiler (or microwave), heat chocolate chips until just melted, stirring often. Mix melted chocolate into cheesecake batter. If you prefer a marbled look, just swirl the chocolate in without mixing vigorously.
Divide cheesecake mixture evenly into prepared muffin tins.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

Serve with whipped cream!

Brownie Heaven

The baking seal has been broken. No holds barred. And that means one thing. It’s brownie time.

You might ask why these are better than the other 30,481 brownie recipes you have. Let me count the ways. They use pantry ingredients, making them a breeze to whip up at the last minute. They’re startlingly chocolatey. The fudge factor is out of this world. They are, quite simply, scrumptious.

Photo from Gourmet

The BEST Cocoa Brownies

10 tablespoons unsalted butter
1 cup sugar
¼ cup brown sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon instant coffee or espresso powder
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
1 cup semi sweet chocolate chips

Preheat the oven to 325F. Line an 8×8-inch square baking pan with parchment paper or foil.

Combine the butter, sugar, cocoa, and salt in either a medium heatproof bowl or double boiler (nested inside a larger pot of simmering water). Either on the stovetop or using the microwave, heat the mixture slowly, stirring from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove the bowl and set aside briefly until the mixture has cooled to warm. If it’s a little bit gritty, worry not — it will smooth out once the eggs and flour are added.

Stir in the vanilla, and then add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer. Then, stire some more. Mix in the chocolate chips, and spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely. When cool, Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.

Peanut Butter and Chocolate, Drool

I swore off baking. Well, I tried to swear off baking. But then, you find a recipe that just begs you to make it. The way it follows you and sticks in your brain, it might as well be throwing fluffy oodles of puppy love your way.  Who am I to say no to that?

This recipe was a begger. It wouldn’t let me go. I had to abide.

All I can say is this recipe might beg, but it’s for good reason. Make these. Make these now. If you weren’t a believer that peanut butter and chocolate should live in a cozy little house together, you’re about to be. You’re welcome. Or. I’m sorry.

Photo from Kitchen Magpie

Double Peanut Butter Oatmeal Cookies
Kitchen Magpie

1 ½ cups cups old-fashioned rolled oats
¼ cup of flour
½ teaspoon baking soda
1 cup packed light-brown sugar
½ cup margarine or butter
¼ cup natural peanut butter
1 large eggs
1 teaspoon pure vanilla extract
1 cup salted whole peanuts
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees.

Mix the oats, flour and baking soda together in a small bowl and set aside.

Take the sugar, butter, and peanut butter and mix until the mixture is pale and fluffy, then add in the eggs and vanilla then mix until combined. Add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!

Drop by large tablespoon onto a parchment lined sheet (don’t crowd them..they spread). Bake cookies until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.

**If you don’t cool them on the sheets they WILL fall apart! My first attempt did. I was sad. But then persevered for a successful round two because, ohhhhmygoodness, crumbly round one tasted good.**