Day 197-Irish Car Bomb Cupcakes

day 194 (1 of 1)

I know I am a little late in posting this recipe, but better late than never. On St. Patrick’s day, I made Irish Car Bomb Cupcakes (Recipe courtesy of Brown Eyed Baker).  I ran out of fondant and nothing to decorate the cupcakes, so I quickly made sugar cookies cut with a four leaf clover cutter.

Ingredients:

 Cupcakes:

Whiskey Ganache Filling:

  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 1 tablespoon Irish whiskey

Baileys Frosting:

Directions:

1.  Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3.  Whiskey Ganache Filling: Finely 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, using a rubber spatula, stir it from the center outward until smooth. Add the  whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes. Store the cupcakes in an airtight container.

Day 196-Chocolate Chip Cookies

choc. chip cookie (1 of 1) (1)

 

For the past couple of months, my friend and I have been in search of the perfect chocolate chip cookie recipe. We want the cookie to be thick, chewy and soft, and at this altitude, it has been difficult. These are the best one’s I have made, so far.

Chocolate Chip Cookie Recipe

Ingredients:

 

Directions:

  1. Preheat oven to 350 degrees
  2. Cream butter and sugar on medium for about three minutes.
  3. Mix nutmeg, vanilla and egg to butter mixture.
  4. Add the rest of ingredients and stir only to combine. Do not over mix.
  5. With a spatula fold in chocolate chips.
  6. With an ice cream scooper, drop batter onto pans and roll into perfect balls.
  7. Refrigerate dough for at least 30 minutes, but overnight works best.
  8. Bake for 12 minutes.

Day 195-The Walking Dead Finale

day 196 (1 of 1)

 

 

In celebration of the Walking Dead finale, I made this cake. Who doesn’t enjoy I nice blood splattered cake?

Although I enjoyed the Season finale; it was a little anticlimactic, but the cake was delicious, so that is all that matters!

I don’t think I posted this recipe before, but anytime I want create a new cake recipe, I always start with the 1-2-3-4 Cake recipe and adapt from there.  Also, don’t judge me for my use of instant pudding mix in the cake; anytime I decorate a cake, I always add pudding mix for stability.

Lemon Cake

Ingredients:

  • 1 cup butter
  • 1 cup milk
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 3 cups sifted flour
  • 4 eggs
  • Zest of two lemons
  • Juice of two lemons
  • 1/4 cup dry pudding mix

Directions

  1. Cream together butter and sugar, then eggs. Stir in vanilla, lemon zest and juice.
  2. Alternate flour and milk, beginning and ending with flour; beat slowly after each addition. Do not overbeat.
  3. Fold in pudding mix.
  4. Pour the batter into a greased and floured cake pan, two 9″ pans.
  5. Bake in a preheated 350°F oven for 30 minutes or until cake tests done.

 

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