Baileys Irish Cream Brownies

Bailey's Irish Cream Brownies

3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
3 tablespoons Bailey's Irish Cream
2/3 cup flour
Dash of salt
2/3 cup semisweet chocolate chips

Melt unsweetened chocolate with butter in microwave and mix well. Cool.

Beat sugar and eggs together in mixing bowl. Add Bailey's Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).

Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.

Frosting:
3 tablespoons softened butter
4 tablespoons Bailey's Irish Cream
3 cups confectioners' sugar

In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.

Day 2 Irish Scones

The secret of making good scones is a quick, light hand when mixing, and a hot oven.
1 Cup self-rising  bread flour
pinch salt
  1TBS butter
1 egg, beaten
  1/4cup + 1TBS buttermilk
egg or milk to glaze (optional)
Makes 8

---

Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown.
Savory Cheese and Herb Scones
Add 1tsp dry mustard, 50g/ 2oz grated cheese and 2tbsp fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone.
Lemon Scones
add 1 Tbs fresh lemon zest and 1 tsp fresh lemon juice to wet ingredients.

A few days late on my First Irish Recipe

Now, I am not claiming this, I have done nothing to it at all. This is a TRADITIONAL IRISH SODA BREAD, there are no raisins- or it would be a spotted dog, there is no sugar or it would be "cake" and there is no yeast, soda bread came about because of shocking- Baking Soda.

Oldest published Irish Soda Bread recipe found to date  NOV 1836 Farmer's Magazine (London) p.328 referencing Irish newspaper in County Down.
A correspondent of the Newry Telegraph gives the following receipt for making " soda bread," stating that "there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels." He says, "put a pound and a half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of finely-powdered salt, then take a large teaspoonful of super-carbonate of soda,% dissolve it in half a teacupful of cold water, and add it to the meal; rub up all intimately together, then pour into the bowl as much very sour buttermilk as will make the whole into soft dough (it should be as soft as could possibly be handled, and the softer the better,) form it into a cake of about an inch thickness, and put it into a flat Dutch oven or frying-pan, with some metallic cover, such as an oven-lid or griddle, apply a moderate heat underneath for twenty minutes, then lay some clear live coals upon the lid, and keep it so for half an hour longer (the under heat being allowed to fall off gradually for the last fifteen minutes,) taking off the cover occasionally to see that it does not burn.

Rosemary Garlic Braid

Ingredients

• 5 whole garlic bulbs
• 2 teaspoons olive oil
• 1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed
• 1 tablespoon chicken broth
• 9 to 9-1/2 cups bread flour
• 1/2 cup sugar
• 3 packages (1/4 ounce each) quick-rise yeast
• 3 teaspoons salt
• 1-1/2 cups milk
• 1 cup water
• 3/4 cup butter, divided
• 1 egg
• 1-1/2 teaspoons garlic salt

Directions

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.
• Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.
• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened.
• Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes
• Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. 

• Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each.)

  

Inside out German chocolate Cake - modified from Gourmet Magazine March 2000

Ok, I would love to take credit for this. But I am spending some time playing with others recipes then I can figure out what I don't like about them and change them. To be fair this is a pretty damn good cake to start with, personally I would make a few changes next time. For starters too much glaze. To help make the cake a bit more even and off set the sweetness I would use my milk chocolate buttercream to crumb coat and even out the layers, your playing with coconut and pecans layers aren't super straight. Then chill and pour the glaze over the buttercream to give the smooth appearance that makes this a unique version of the German Chocolate cake. Secondly I would incorporate "German" chocolate into the mix as I feel I am betraying the true German chocolate cake by not adding what makes it a German Chocolate cake. The recipe calls for baking condensed  milk, essentially turning it into dolce de leche, sabe yourself a step buy Nestle Dolce De Leche in the can. Looks just like a can of condensed milk but you can find in on the Hispanic foods isle. Just open it spoon into a saucepan and warm until its easily stirrable and spreadable. Aside from that I think it could use some fancy decorations, but lets face it you care about the taste not pretty swirls on top. So next time I'll make pretty rosettes with the rest of the buttercream, sprinkle some toasted coconut and place a few pecan halves on top and call it good! I did add about 3 oz more coconut than was called for but, I love coconut! OH almost forgot I swapped the chocolate in the glaze with milk chocolate, just to make it a little more of what everyone is used to! Well I hope you all enjoy :)

  

  For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water

For filling
7 ounces sweetened flaked coconut
4 ounces coarsely chopped pecans (1 cup)
14-ounces can sweetened condensed milk
1 tablespoon vanilla

For glaze
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate
3 tablespoons light corn syrup

Special equipment: 3 (9-inch) round cake pans

Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.
Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
Increase oven temperature to 425°F.
Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Nothing new today

Well I haven't totally bailed, just taking it easy today. Made choco raviolis tonight because well I wanted chocolate and they are yummy and easy.
Tomorrow might try out a new German Chocolate cake technique and see if I like it before I make it for a special event

Good night all, Sweet dreams
Hopefully tonight I will fall asleep instead of pondering a honey molasses cupcake recipe.

Coconut Macaroon time

So I have a tried true recipe but thought that what the hell lets give some of these "great" macaroon recipes everyone keeps giving me a spin. So I tried two different ones today, let just start by saying, I love macaroons, I would gladly give up chocolate for coconut macaroons- possibly even sex, wait scratch that.
So I tried America's Test Kitchens Triple Coconut Macaroon and well they seem a bit flat and didn't live up to the hype. The second I tried, with a few adjustments was Mounds Coconut Macaroon recipe- resulted in more of a cookie texture, but seemed to fall flat on coconut flavor. Either way posting the recipes and pictures, not saying that both weren't good and if you aren't in search of the be all end all of macaroons then by all means if you're looking for a chewier version go for the Triple Coconut, a more cookie like version then the Mounds with the alternations was super yummy. For me my quest for the perfect combo of cookie and chewy amazing goodness that is a coconut macaroon.

Mounds Macaroon Cookie (with modifications)

Ingredients

• 1/3 cup butter, softened ( *I use unsalted real butter)
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 egg yolks
• 2 teaspoons fresh lime juice
• 1 teaspoon vanilla extract
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 cups mounds sweetened flaked coconut, divided 
• zest from one lime 

Directions

1. In large bowl, cream butter, cream cheese and sugar til well blended.
2. Add egg yolk, lime juice, lime zest and vanilla extract.
3. In small bowl, whisk/mix flour, baking powder and salt.
4. Gradually add to butter mixture, mixing well after each addition.
5. Stir in well, 3 cups coconut.
6. Cover and chill 1 hour or til firm enough to handle and roll into balls.
7. Heat oven to 350.
8. Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
9. Place onto ungreased cookie sheet.
10. Bake 12-15 minutes or until lightly browned.

11. Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
    
    Triple Coconut Macaroon, from America's Test Kitchen
    
    Ingredients
    
    • 1 Cup cream of coconut (be sure to whisk well as it separates) 
    • 4 large egg whites
    • 2 tsp Vanilla
    • 1/2 tsp salt
    • 2 teaspoons fresh lime juice
    • 6 cups sweetened coconut (tossed with 2 Tbs cake flour)

    Directions

    1. Preheat over to 375 degrees
    2. In medium  bowl,whisk together egg whites, cream of coconut, vanilla and salt.
    3. Pour in coconut, using spatula mix together.
    4. Chill dough for 15 minutes.
    5. Drop heaping tablespoons of batter on to parchment lined cookie sheets, keeping spaced about 1" apart.
    6. Bake on middle rack for 10-12 minutes until light golden brown
    7. Let cookies cool on pan for 2 minutes before transferring to a wire rack to cool completely 

 

Well hope every one is having a fabulous Saturday!!!! Off to enjoy a perfect Alaskan Clone with friends!

things that annoy me about "bakers"

Seriously putting powdered sugar, butter or Crisco and flavoring in a bowl does not make it BUTTERCREAM its is nasty overly sweetened "icing" not Buttercream use the correct term if your going to claim to be a baker. ok off that soap box, I am sure there will be more to follow

Chocolate Raviolis with Baileys Whipped cream

 

 

 

 

 

Ingredients

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate-hazelnut spread (Nutella)- Whole Foods and a few places offer and chocolate coconut spread which is amazing in these as well
• Vegetable oil, for frying
• Powdered sugar, for dusting
• 1 cup chilled Whipping Cream
• 2 TBS confectioners Sugar
• 1 to 2 TBS Baileys Irish Cream (more or less to taste preference)

Directions

Beat whipping cream, Baileys and confectioners sugar on medium-high until stiff peaks form. Place in serving bowl, cover and refrigerate until serving Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.. 
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Dust raviolis with confectioners sugar and serve warm with whipped cream on side. Use extra whipped cream on coffee for an extra yummy treat

Adapted from Giada DeLaurentis's Chocolate- Hazelnut Ravioli recipe

Snowy Friday

Well sitting here with a cup of coffee a million recipe ideas going through my head. SO I guess I should pick one and give it a try, unless it requires a drive to the store which with this snow isn't happening. In that case you're all getting a tried a true recipe from my little box of creations. Hope you are all having a wonderful day. xo

B52 shots a whole new way

Ingredients

• 1 cup heavy whipping cream
• 6 ounces chopped semisweet chocolate
• 2 TBS + 2tsp of Irish cream liqueur (Bailey's Irish Cream) 
• 2TBS + 2tsp  of Coffee liqueur (Kahlua)
• 1 package edible chocolate cordial cups (18) 

Amaretto Whipped Cream

• 1/2 Cup Chilled Whipping Cream
  
• 1 TBS Amaretto liqueur (Disarrono) 
• 1 TBS confectioners Sugar

Directions

Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat. Whisk in the semisweet chocolate until smooth. Whisk in the liqueur. Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm. Using an electric mixer, beat ganache until thick and semi firm. Stir in a pinch of fresh orange zest. Fit a pastry bag with a size 6 round tip and fill with ganache. Pipe ganache into chocolate cordial cups, fill almost to the top. In chilled bowl, add whipping cream, amaretto and confectioners sugar whisk or beat on medium until stiff peaks form. Pipe Amaretto Whipped cream on top of each and garnish Chocolate curls (now to figure out how to add pictures!

Figuring this thing out!

ok guys let's see if I can figure this out!