Archive for March, 2010

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And the winners are….drum roll please…

winnerbanner#1 The Vintage Apron and Recipe Book goes to TexPat Congrats!

#2 The bag of coffee and mug goes to Becky over at SewInStitches – YAY FOR YOU!

#3 The granola and chocolate chai tea goes to Joanne over at My Little Cottage in the Making! WOOT!

Happy Happy Spring to each of you- and all the rest as well!  Please zip me over your addresses so I can get your goodies out next week!

Thanks to everyone who participated.  I LOVED reading how Spring was finding each of you!

Please stop by their blogs and say congratulations to the winners!


Giveaway Reminder!

You have a couple more days to enter.

Go to the original post and see how to enter this great giveaway!


Happy St. Patrick’s Day!

Menu for tonight: Corned Beef Brisket with Cabbage,
Champ (some of us don’t care for cabbage), and Irish Car Bomb Cupcakes for dessert.Irish Car Bomb Cupcake and a Baileys Irish Cream Cupcake recipes. The frostings could be switched around. YUM!

For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

* 1 1/2 cups all-purpose flour – sifted
* 1/4 cup unsalted butter softened
* 1/4 cup vegetable oil
* 1 cup caster sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 4 teaspoons Baileys Irish Cream
* 1 teaspoon baking powder
* 1/2 tsp baking soda
* 1/4 cup milk

1.) Preheat oven to 350 F and prepare a 12 pcs muffin pan
2.) Cream the butter and sugar until light and fluffy. Add oil.
3.) Add the eggs, one at a time, beating well after each addition.
4.) Beat in the vanilla extract and Baileys
5.) Add flour & baking soda to egg/butter mixture
6.) Add milk and beat on low speed until all ingredients are combined.

Bake for about 18-20 minutes
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled decorate it with Baileys Frosting.

Baileys Frosting:
* 8oz cold cream cheese
* 5 tbsp butter, room temperature
* 1 tsp vanilla extract
* 2 tsp Baileys Irish Cream
* 2 tsp brewed coffee, cooled
* 1/2 tsp cocoa powder
* 2 1/2 cups powdered sugar

Cream cheese and butter until light and fluffy. Add vanilla, Baileys, coffee and cocoa. Blend well and then gradually add the powdered sugar and beat well.

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