Chocolate shamrocks

I had so many things I wanted to make for St. Patrick's Day.  I had a few cupcake ideas, as well as a few other things, but between packing up the apartment and trying to pack for a conference that I'm going to this coming weekend, I ran out of time.  It's a good thing that a few days ago I had made some of these white chocolate shamrocks -- green white chocolate, of course!

For these, I melted white chocolate melting wafers in a bowl in the microwave at 30 second intervals until it was melted and smooth.  Then I added powdered (not liquid - it makes the chocolate clumpy) food coloring (this was a mixture of 'lime green' and 'green').  Lastly, I poured the chocolate by spoonful into a shamrock/clover mold and let it sit in the fridge for a few hours.

Look at how cute these came out!

 Happy St. Patrick's Day!

Bailey's coffee cheesecake

Ever since I saw this recipe, I knew I had to make it.  It was called Irish coffee cheesecake, but I read it as "Bailey's cheesecake," because besides coffee, my single most favorite ingredient in it was Bailey's.  I mean, honestly, how mouth-watering does that sound?!  It definitely helps that I think Bailey's is absolutely delicious.  And despite not being the ultimate cheesecake fan, I figured if anything could convert me to a cheesecake lover, Bailey's was definitely a great contender!  Put that on a chocolate graham cracker crust spiked with some espresso powder, coat it in a semisweet chocolate ganache (with or without some Irish whiskey....which I opted against)...well I was smitten before I even took my first bite!

Now a thing to note: while I do love Bailey's, I do not extend that love to all things alcoholic.  In fact, I'm not a huge drinker.  However, I strongly dislike whiskey.  In all actuality, I hate it, but since I like one specific type of flavored whiskey, I'm generally not a fan.  Plus, the leftover Irish whiskey I had from the car bomb cupcakes now has a new home at B's apartment, since all it would do in my apartment is gather dust.  So basically there was no way in hell I was buying more Irish whiskey for this recipe.  My strong dislike for the stuff coupled with the fact that I no longer had any in my apartment, was enough for me to decide that my version would be sans whiskey.

I wanted to top this with a little bit of homemade whipped cream and a few chocolate covered espresso beans, since I liked the way they would tie in the espresso from the crust and the semisweet chocolate in the gananche.  But since I wasn't actually serving the cheesecake at the time I was taking pictures, I left it without the whipped cream and the chocolate covered espresso beans.  However, I would recommend it for serving.

Please note: This recipe, like the hamentaschen I made earlier int he week, I set out to make as is, as in a regular sized cheesecake.  But apparently my springform pan was at my parent's house from back when I made that amazing Spiced Pumpkin Swirl Cheesecake for Thanksgiving.  So I ended up making mini cheesecakes.  I got 5, plus I threw out a ton of crust mixture and a good amount of filling.  I ended up baking mine for 38 minutes.  I topped one with melted milk chocolate and the rest with the ganache.

Bailey's Coffee Cheesecake
Adapted from Buttercream Blondie's Irish Coffee Cheesecake

Ingredients:

For the chocolate cookie crust:

2 cups chocolate graham cracker crumbs (I read this literally, searched high and low for chocolate graham crackers, and ended up using Teddy Grahams for it....I had thought to use chocolate wafer cookies like I did for the personal cheesecakes over a year ago, but wanting to follow the rules properly, I didn't....they might give a slightly more chocolate-y taste to the crust)
4 oz unsalted butter
1/2 teaspoon instant espresso powder

For the Irish cream cheesecake:

24 ounces cream cheese
1 1/3 cups sugar
1/4 cup cornstarch
2 Tbsp instant espresso powder
2 eggs
1 tsp vanilla extract
1/2 cup Bailey's Irish cream

For the chocolate ganache:

4 ounces semisweet or dark chocolate (I used semisweet)
1/2 cup heavy cream
1 Tbsp unsalted butter (I left this out, accidentally)
If you choose to make the original recipe, the Irish Coffee Cheesecake, add 2 tsp of Jameson Irish Whiskey

Toppings:

Extra cream, for whipping
Some powdered sugar (or granulated sugar, whichever you prefer), to sweeten whipped cream
Chocolate covered espresso beans, for garnish.

Directions:

Start by making the crust.

Preheat the oven to 350F.
Melt the butter in the microwave.
Mix butter, graham cracker crumbs, and espresso powder.
Press into a 9-inch springform pan.
Bake for 8-10 minutes.

Once the crust has cooled, wrap the pan in plastic wrap and then wrap in aluminum foil.
Mix the cream cheese and sugar on medium speed until fully combined.
Add corn starch and espresso powder.
Continue to mix until fully incorporated.
Add eggs and vanilla extract.
Stir in the Bailey's.

Pour the batter into the prepared pan.
Place pan in a roasting pan, and fill it 1/4 of the way with hot water.
Bake at 350F for 55-60 minutes.

When the cheesecake is done, remove it from the water bath.
Place on a cooling rack.
Once the cheesecake has cooled to room temperature, put it in the fridge.

Lastly, make the ganache.

Bring the cream and butter to a scant boil.
Pour over shopped chocolate.
Stir to combine.
If using whiskey, stir it in.
Set aside for about 5-10 minutes, so that the ganache is not piping hot.
Pour the ganache over the cheesecake.  I wanted the ganache to run over the sides and drip down, so I spread it to the very edge and let it drip down in some places.

Make homemade whipped cream.
Pipe whipped cream onto cheesecake.
Garnish with chocolate covered espresso beans.

Bailey's Irish cream cookies

My Thursday morning started out just like any other.  I got up, got ready, did a few little chores around the apartment (unloaded and reloaded the dishwasher, took out the garbage).  I even made some cookie dough, which isn't unheard of given my Thursday work schedule (I start my work day later, so if I'm up at a decent hour, I have some free time in the morning).

But then it changed.  Because when you're baking with Bailey's at 9:30 a.m., it's not your average Thursday morning!

With St. Patty's Day around the corner, I figured making some festive treats would be fun (I made some Irish Soda Bread a few days ago).  Plus, I had been eyeing this recipe for a really long time!  Now I know Bailey's is not "St. Patrick's Day" festive, but it is Irish, and therefore in my book completely acceptable as a St. Patty's Day treat :)!  It doesn't hurt that I love Bailey's, too, and happened to have a bottle sitting around from when I made those Car Bomb cupcakes back in December.

As always, I copied down the ingredients and directions and off to the kitchen I went to make the dough.  Of course when I was then making the dough, I glanced over and saw 1 Tablespoon of baking powder -- which seemed like a lot.  Thinking I must've been too drowsy when I copied over the recipe, I added 1 teaspoon and went on with the recipe.  Only when I went back to confirm, it was in fact 1 Tablespoon!  So I went back and added a little more Bailey's to the already made dough to soften it a little, and then added the additional 2 teaspoons of baking powder.  Also, this dough is pretty dry at the end.  My Kitchen-Aid was really working hard to mix it all together.  So, if you're thinking that this might be a recipe you could skip the Kitchen-Aid on, and use a hand mixer instead, I strongly suggest you stick with the stand mixer/Kitchen-Aid!

I decided to leave these cookies plain and just partially dipped in chocolate.  The BIGGEST letdown?  I didn't have a shamrock cookie cutter :-(  I tried ordering one online but it was going to come after St. Patty's Day.  So instead I ended up using my non-festive circles and then using Shamrock sprinkles that I had.  Not super-festive, but at least sticking with the St. Patty's Day theme!

This cookie was posted on the original blog as a sandwich cookie.  I chose not to fill them because mine rose a bit and were puffy, and would've made a massive sandwich cookie.  For the filling - if you chose to use it - click on the link below, which will take you to the original and complete recipe.

Bailey's Irish Cream Cookies
from Buttercream Blondie

Ingredients:

For the Bailey's Cookie Dough:

8 oz unsalted butter, at room temperature
1.5 cups sugar
1 egg
1 egg yolk
1 tsp vanilla
4 cups flour
1 Tbsp baking bowder
1/2 tsp salt
1/2 cup Bailey's

For the Garnish:

Dark chocolate for dipping (I used dark and milk)
Festive sprinkles

Directions:

Cream the butter and sugar together until light and fluffy.
Add the egg and egg yolk.
Mix in the vanilla extract.

Mix the dry ingredients in another bowl.

Alternate adding in the dry ingredients with the Bailey's until combined.

Wrap the cookie dough in plastic wrap and keep it in the fridge for a few hours, up to overnight.
Roll out the dough and cut out cookies using a (shamrock) cookie cutter.
Chill cookies at least 30 minutes before baking to keep their shape.

Bake at 350 for 12-13 minutes, rotating once halfway through.
Start checking them after 10 minutes.
As soon as they get a little blonde on the edges, they're done.

Dip cookies in chocolate and decorate with sprinkles.

Irish soda bread

My friend E's mom makes THE best Irish Soda Bread.  I don't know what it is that makes it so amazing, but it is seriously SO GOOD.  She sends it down to E in the city, and I always hope I'm lucky enough to get a little piece.  So with St. Patrick's Day a week away, I decided to attempt Irish Soda Bread.

One thing I should get out in the open right now: I am not Irish.  Not one bit.  So if you are Irish, and you see this recipe and think "does she seriously think that that's Irish Soda Bread?!," I will insert my disclaimer here.  I really, really, really thought that Irish Soda Bread had caraway seeds in it.  But neither of the two recipes I found included them.  So with two recipes to choose from, I went with this one.

Another thing?  I really don't like orange zest.  Yuck!  I debated keeping it out of this recipe, but threw it in last minute.  Of course I couldn't find my microplane anywhere, so I ended up chopping some orange peel and adding it in.  Also, I think I undershot the amount a little bit.  I'm OK with that.  But I just needed to come clean to you.  But you know what?  The orange zest is SO perfect in this bread.  Don't leave it out, I beg of thee, even if you're gut response to orange zest is "YUCK!!" like mine usually is.

Ina Garten's Irish Soda Bread

Ingredients:

4 cups all-purpose flour, plus 1 Tbsp for currants
4 Tbsp sugar
1 tsp baking soda
1.5 tsp kosher salt
4 Tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1.75 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten (I confess....I used a Jumbo egg, since all I had were large and Jumbo, and I didn't want to buy another dozen eggs just for one extra-large egg for this recipe)
1 tsp grated orange zest
1 cup dried currants (before you ask, I'm sure that raisins would be fine, too)

Directions:

Preheat oven to 375F.
Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.
Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.
With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.

Combine the currants with 1 Tbsp flour.
Mix into the dough.
It will be very wet.

Dump the dough onto a well-floured board (or use your counter, like I did).
Knead it a few times into a found loaf.
Place the loaf on the prepared sheet pan and lightly cut an "X" into the top of the bread with a serrated knife.  I recommend doing it like this, instead of doing what I did, which was cut the "X" and then attempt to move it to the baking sheet, therefore causing the loaf to look a little lopsided.
Bake for 45-55 minutes, or until a cake tester comes out clean.
When you tap the load, it will have a hollow sound.

Cool on a baking rack.
Serve warm or at room temperature.

Irish whiskey truffles

Remember those car bomb cupcakes I made last week?  They were drizzled with an Irish whiskey ganache.  I had leftovers (a lot of leftovers), so I just threw -- ok, so I gently placed -- the bowl in the fridge when I was rushing out to meet B for dinner.  It stayed in the fridge overnight, the following day when I went out to Long Island for the party, while I was at the party, and then I spied it when I was putting things in the fridge late that night/early the next morning.

The ganache had been so thin when I made it for the cupcakes that I actually ended adding in some more chocolate, which I had melted in another bowl in the microwave and then mixed in bit by bit until I got the desired a slightly thicker consistency (it was still pretty thin).  When I saw the bowl in the fridge that night, I ran my finger through it to taste it.  Shockingly, it was actually thick -- the consistency that I think of when I think "ganache" and what I have made in the past when making truffles.

So what to do with the leftover Irish whiskey ganache?  Why not make truffles?

All I did with the ganache was scoop it into balls (you can roll them into more rounded balls with your hands, but I personally find it really messy (it melts a little), and I recommend using a little cocoa powder or oil to help out a little.  Every time I've made truffles in the past, I've stopped after about 7-12 since its just an insane mess).  Then, I tossed them in some plain cocoa powder and let them set up in the fridge.  I recommend keeping them in the fridge or even the freezer until ready to serve.

I'm pretty sure that these would be awesome with any liquor.  I'm not a huge fan of Irish whiskey, but since I had the leftovers with the whiskey in them, I kept them as is.  The next time though, I might try some Bailey's (I had to buy a whole bottle in order to make the cupcakes) or Kahlua.  Rum might be good, too.

Irish Whiskey Truffles
Recipe originally from the Robicelli's Cupcake Cookbook, modified slightly and turned into truffles by yours truly (although I'm sure the Robicelli's mentioned it somewhere in their cookbook, and I subconsciously saw it and that's why I had the *brilliant* idea to make truffles).

Ingredients:

1/2 cup chopped semisweet chocolate -- I used a little extra
1/2 cup heavy cream
1/4 tsp salt
1/4 cup Irish whiskey, or any other liquor -- If making this ganache just to make the truffles, I urge you to use less alcohol, probably about 1/8 cup.  For two reasons: (1) when I scooped these into balls, they were still super soft -- like melt-when-your-warm-fingers-touch-them soft -- and I'm convinced its because of the excessive amount of liquor, and (2) when I tasted these they tasted like a shot of whiskey.  I couldn't even taste the chocolate.  Perhaps whiskey is stronger than the other liquors I suggested above.

Chopped chocolate, chopped nuts, and/or cocoa powder to coat

Directions:

Add the cream and salt to a small saucepan and bring to a boil over medium heat.
Place the chocolate in a bowl and pour the hot cream over it.
Let stand for 2 minutes while the chocolate melts.
Add the whiskey and stir with a heat-proof spatula until completely smooth.
Mine was super duper thin, and I ended up adding a little bit of melted chocolate just to thicken it up a bit.

Let the ganache set up in the fridge until firm.  It will take at least a couple of hours.

When firm, scoop into small truffle-sized balls.
Roll into cocoa powder, some chopped chocolate, or some chopped nuts.

Car bomb cupcakes

In October, I made two different cupcakes from the Robicelli's cupcake cookbook - a cannoli-themed one for the blog's second birthday and a chocolate-peanut butter-pretzel one for my friend N's birthday.  I drooled when I read the book; there were so many I wanted to make.  But I held back, since I didn't have anything to bake cupcakes for.  But I've been planning these cupcakes for a while, dating back to October when we were sitting over those chocolate-peanut butter-pretzel cupcakes and discussing a party we had planned for 2 months later.

This past weekend was the third annual party that some friends throw out on Long Island.  It's name has changed a little over the years, but the premise is always the same: wear a funny T-shirt and have a drink-making contest.  So it's only fitting that I make a drink-themed cupcake for the party!

These cupcakes have alcohol in each component: beer in the cupcake, Bailey's in the icing, and Irish whiskey in the ganache drizzle.  Pretty appropriate, no?

Car Bomb Cupcakes
From Robicelli's: A Love Story, with Cupcakes

Ingredients:

Cupcakes:

3/4 cup cocoa powder

2/3 cup Guinness Stout, heated to scalding  

2/3 cup buttermilk 

1/3 cup canola or grapeseed oil 

1 large whole egg

1 large egg yolk

1/2 tsp kosher salt 

1 1/3 cups all-purpose flour

1 3/4 cups sugar

3/4 tsp baking powder

1/2 tsp baking soda 

Jameson Whiskey Ganache (I used a different brand of single malt Irish Whiskey, even though Jameson is THE whiskey used in the original car bomb drink):

1/2 cup chopped semisweet chocolate
1/2 cup heavy cream
1/4 tsp salt
1/4 cup Jameson whiskey

Bailey's Buttercream:

3 sticks unsalted butter
2 cups powdered sugar
8 oz mascarpone cheese
1/4 cup Bailey's
1/8 tsp guar gum (optional...I opted not.)

Directions:

Make the cupcakes.

Preheat the oven to 350° F.
Line two 12-cup cupcake pans with baking cups.  The recipe said that it made 24 cupcakes, but I only got 22.

Place the cocoa powder in the bowl of a stand mixer fitted with the paddle attachment and pour the hot Guinness over.
Mix on low speed until a thick paste forms and the mixture stops steaming, about 1 minute.
Combine the buttermilk, canola oil, egg, egg yolk and salt in a large measuring cup and mix with a fork, making sure the yolks are broken.
Increase the mixer speed to medium and slowly pour in the buttermilk mixture.
Stop the mixer and scrape the bottom of the bowl well.
Mix on medium speed for 1 minute more.

Sift together the flour, sugar, baking powder and baking soda.
Stop the mixer and add the flour mixture to the batter.
Mix on low speed until just combined.
Scrape down the sides of the bowl to ensure everything is mixed.

Scoop the batter into the baking cups, filling each two-thirds of the way.
Bake for 20 to 25 minutes, rotating the pans halfway through.
The cupcakes are done when the centers spring back after being touched.

Remove from the oven and let cool completely.

Make the Irish whiskey ganache.

Add the cream and salt to a small saucepan and bring to a boil over medium heat.
Place the chocolate in a bowl and pour the hot cream over it.
Let stand for 2 minutes while the chocolate melts.
Add the whiskey and stir with a heat-proof spatula until completely smooth.
Mine was super duper thin, and I ended up adding a little bit of melted chocolate just to thicken it up a bit.

Make the Bailey's buttercream.

Put the butter (at room temperature), mascarpone, and Bailey's in a stand mixer with the paddle attachment.
Beat on high until fluffy.
Slowly add the powdered sugar, 1/4 cup at a time.
Once all the sugar has been added, increase the speed to high and beat until fluffy.
Although the recipe didn't say it, if your icing is too thick, you can add a little cream at a time until it thins out just a little bit.
Add more Bailey's to taste.

* I found this recipe online later here, and they say to make the icing differently (same amounts of ingredients).  I am enclosing the online version below:

Add the butter and mascarpone to a stand mixer fitted with the paddle attachment.
Beat at high speed until light and fluffy.
Add the powdered sugar a quarter-cup at a time, beating well after each addition.
Add the Bailey's and beat on high for another minute.
Taste, and add more Baileys 1 teaspoon at a time until boozy enough for you.
If the buttercream begins to separate from adding too much liquid, add the guar gum. *

Assemble the cupcakes:

Place 1 teaspoon of Irish whiskey ganache on top of each cupcake and spread with the back of a spoon to coat the top -- Oops, I totally didn't see this until I went to type up the article.  I only drizzled mine on top.  Oops!
Refrigerate for 15 minutes to harden

Fill a pastry bag fitted with a plain tip with the Bailey's buttercream and pipe onto each cupcake.
Drizzle with additional Single Malt Scotch Ganache.

St. Patty's day

Happy St. Patty's Day!

I know what you're thinking; I can see it in your eyes.  You're thinking (to yourself, of course...you'd never say it to my face) "this blog isn't even 6 months old and she's repeating recipes.  REPEATING recipes.  The nerve!" -- and you'd be right.  But (and there's always a but), it's St. Patrick's Day, and despite having made this chocolate Guinness cake before, Guinness is almost synonymous with St. Patrick's Day (well Guinness and Irish soda bread).  I first thought about making Irish soda bread, but it's an acquired taste to most.  Then, I thought I'd make something dyed green (like a green velvet cake), but my mother hates anything artificially green (not that I'll be spending St. Patty's day with my mom, but it's a very random but true fact, ask me about it sometime).  So instead I figured I'd doctor up the cake.  And by doctor it up, I mean make some cupcakes, and add some shamrock sprinkles.  Then I figured why not add some Bailey's to the mix?  So I added some to the icing (just enough to give it some flavor).  Then, I brought them to the bar.  Because thats what I assume anyone who made a cake with beer and Bailey's would do.  Or rather, what they should do.

Now I did a few un-Julie things with this recipe.  First of all, I didn't make mini cupcakes.  Shocking, right?  I went with the old school, standard sized cupcakes (mainly because I had an idea in mind for the cupcake liner that I wanted to use, and I couldn't find it in mini, and also because making that many mini cupcakes seemed like a daunting task at the time.  But enough about that).  Secondly, I didn't half the recipe.  I actually got insanely overzealous and doubled the recipe.  I wasn't sure how many cupcakes one batch would make, and I didn't want to have to remake the batter, so I doubled it.  (The answer to that question, in the future, is about 24 cupcakes per recipe; I got 48(!?!).)

Get the recipe here.  For the cupcakes, I used about 1/3 of a cup of batter in each cup.  I added Bailey's until the icing got the flavor but wasn't overbearing.  I used a quasi-heaping teaspoon of icing for each cupcake, and then sprinkled them with the shamrocks.  Very St. Patty's Day!

Chocolate Guinness Cake

I know what you're thinking..."Two blog posts in one day?!"  You must think I'm insane.  Baking two very different things in the very same day....does she have all the free time in the world?  Well, no, I don't (still have papers to write, etc), but I've been thinking about baking this cake for almost a week.  Last Sunday, I was talking to a friend of mine, and she mentioned a chocolate Guinness cake.  I don't remember exactly how it came up (probably related to the dessert menu at the bar she's planning on opening soon!), but it stuck in my head.  I was part skeptical and part intrigued.  I'm pretty sure I googled the recipe on my phone on my way home from dinner that night. 

I found this recipe by Nigella Lawson for the chocolate Guinness cake.  But she's British, and all of her ingredients/directions are British or by weight, or both.  Of course, she puts all of the conversions on her site, but remember that free time that I don't have much of?  So, yeah, I didn't want to do all of the conversions.  I stumbled upon another blog that I sometimes visit, and they had Nigella's cake but - miracle of miracles - it had "normal" measurements.  So I made that one...

I love how the white icing on top of the dark choclate cake is supposed to look like a frothy head of foam on top of a pint of Guinness (similar to the white chocolate ganache on top of the cappuccino brownies I made recently that is meant to look like the milk foam on top of a steamy mug of cappuccino).  I think this cake would be absolutely adorable as cupcakes.  I might even be tempted to take off the cupcake papers and stick them into glass cups to make them really look like a "glass of Guinness."