Posts Tagged ‘Guinness’
I have shared quite a few stuffed cupcakes on this blog of mine. Today you get to see what happens when Wilton and I team up because their latest creation is a Two-Tone Cupcake Pan Set, allowing you to create a perfect center of colored batter inside of a cupcake of another color. Imagine all the festive possibilities! With that thought in mind I decided to go all out for a St. Patrick’s Day cupcake, but before I get too excited about those awesome cupcakes let’s talk about this two-tone cupcake pan set (you can also purchase the insert alone in case you already have a fully stocked baking arsenal).
Normally, you would mix up a batch of your favorite cupcake batter. But before coloring, reserve about a cup of the batter in a separate bowl for the cupcake centers. Then color the outside or inside batter however you please. The insert fits right into three cavities of a regular cupcake pan (I even checked with a non-Wilton pan to make sure), and then you either spoon (if you batter is more runny) or pipe (for thicker batter) into the appropriate sections (2/3 full) for how you would like your cupcakes to appear. Once all three are filled, you simply lift it straight up, hold it just slightly off the top of the batter to let it drip and then transfer it to the next row and repeat!
However, I decided to make things more difficult on myself by using a chocolate batter for the outside and yellow on the inside. As you can imagine, it’s a little difficult to dye a brown batter to yellow. As a result I ended up with slightly more batter than needed and filled up my cupcakes 3/4 full (as you can see) instead of the recommended 2/3. They baked perfectly fine but came out with slightly higher domes than normal. Also, the two batters were slightly different in consistency – The yellow was slightly thicker but again this didn’t cause any problems with the end product. That being said, one thing I recommend doing before filling in your cupcakes is to spray the insert with nonstick spray, especially if your batter is thick! Otherwise it will stick and you won’t get your perfectly shaped centers.
Now, can we please talk about how freaking adorable these cupcakes are!? When they existed in my brain they weren’t nearly as cute as they turned out to be in real life. And before I even made them, I had a difficult time deciding on a name for them: “Follow the Rainbow Cupcakes” or “Hidden Pot o’ Gold Cupcakes”? Obviously you can see which one won, and I chose it because I felt it fit the theme of using the two-tone insert. These cupcakes have a chocolate stout outside batter, and a yellow-dyed vanilla inside (hence “hidden” pot of gold). For the clouds, I dotted on a Bailey’s frosting and then dusted with powdered sugar to make it look more puffy and cloud-like. Top it off with a rainbow striped candy and viola! You have a full rainbow cascading over some pretty, delicious clouds.
Thank you Wilton for yet another awesome baking tool! I’m absolutely in love with the cupcakes I made (they’re so cute it hurts) and I definitely see more two-tone cupcakes in my future. But what I am most thankful for is that the insert it is top-rack dishwasher safe because hand washing after getting nonstick spray and batter all over it would be a challenge in order to get it out of all the crevices.
One year ago: Split-Pea Soup
You might be thinking, Does Erin know that St. Padd’y day has already passed? And yes I do. But now I get to share some of the things I ate on Saturday! I figured the best way to start is with the dessert.
These mini cheesecakes start out with a chocolate Irish cream base, which gets topped with a whiskey-caramel sauce that demands to be heard. And finally a nice little dollop of whipped cream which has just a little bit of Guinness in it. The proportions of this treat are definitely not in line with the real beverage (Guinness being the main ingredient), but all the components are present.
Although whipped cream was a little over-whipped, I ended up thinking it was perfect considering the name of these little cheesecakes. The reason being that if you do not drink a car bomb fast enough it will start to curdle. Not that I want you to think of curdled milk while staring at these cheesecakesq. Hm, maybe telling you that was a bad idea then.
IRISH CAR BOMB MINI CHEESECAKE BITES
8 whole Oreos, ground in a food processor
1-1/2 Tbsp unsalted butter, melted
8 oz. reduced fat cream cheese, softened
1/2 cup sugar
4 tsp unsweetened cocoa powder
1 Tbsp all-purpose flour
2 Tbsp plain Greek yogurt
4 tsp Irish cream liqueur
WHISKEY CARAMEL SAUCE
1/2 cup sugar
1/4 cup water
1/4 cup heavy cream
2 Tbsp Irish whiskey
GUINNESS WHIPPED CREAM
1/2 cup heavy cream
1 tsp Guinness beer
2 Tbsp sugar
- Preheat oven to 350 degrees. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
- In a stand or electric mixer beat the cream cheese, sugar, cocoa, and flour until smooth. Beat in egg then stir in yogurt, and liqueur until combined.
- Pour the cream cheese mixture evenly into the 12 cups filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
- Meanwhile, prepare the caramel topping. In a small pan over high heat, bring the sugar and water to a boil. Swirl around frequently but do not stir.
- Cook for approximately 15 minutes or until browned, but not burned. Remove from heat and whisk in heavy cream. Once smooth add the whiskey. Set aside and allow to cool.
- In a small bowl, whip the heavy cream until it starts to thicken. Add sugar and Guinness, then whip further until it forms stiff peaks – do not overbeat!
- Remove cheesecakes from pan and top each with a spoonful of whiskey caramel sauce. Top with Guinness whipped cream or refrigerate until ready to serve. (Whipped cream best when eaten the same day it’s made, so if you are preparing these ahead of time, make the whipped cream the day you plan to serve.)
This bread was perfect alongside corned beef and cabbage for St. Patty’s Day. You can really taste the Guinness in the bread. And served warm, it was crusty on the outside and soft on the inside. And the honey butter was little like icing on the cake. Pretty sure one person even said the bread was more of a vehicle to get the butter into his mouth, haha!
1 stick unsalted butter, softened
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 cup regular rolled oats, plus additional
2 cups whole wheat flour
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup melted butter
2 tsp vanilla extract
1 cup buttermilk
1 (12 fluid ounce) can or bottle Guinness beer
- Blend the butter ingredients together then place in a small bowl. Refrigerate until ready to serve.
- Preheat oven to 425 degrees. Grease an 8×8 inch baking pan.
- Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
- Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees, and bake for an additional 15-20 minutes. Allow to cool for 30 minutes before turning out onto a wire rack.
In honor of a friend’s birthday and the upcoming St. Patrick’s Day holiday I created these Irish Car Bomb brownies. I was a little nervous at first because the batter was a lot thinner than a typical brownie batter, but no need to worry! They may be the result of baking at midnight, but these fudgy babies do not disappoint. The slightly bitter chocolate is balanced by the sweet cream cheese swirls making for a most excellent treat.
1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
6 Tbsp unsalted butter, room temperature
8 oz dark bittersweet chocolate (chopped or measured chips)
3/4 cup white chocolate chips
4 eggs, room temperature
1 + 1/3 cup sugar, divided
1-1/4 cups Guinness Extra Stout beer, room temperature, no foam
1 tsp Jameson Irish Whiskey
1 cup semisweet chocolate chips
8 oz cream cheese, room temperature
1 Tbsp Baileys Irish Cream
- Preheat oven to 375 degrees. Grease 9×13 pan and set aside.
- In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
- In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
- In small bowl, cream together cream cheese, 1/3 cup sugar and Baileys. Set aside.
- In large bowl, beat eggs and 1 cup sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
- Add flour mixture to egg mixture and beat until just combined. Whisk in beer and Jameson. Pour in chocolate chips and stir to combine. Pour into prepared pan.
- Using a spoon, spoon the cream cheese mixture in evenly-spaced dollops on top of the brownie batter. Using a knife, gently swirl the cream cheese mixture with the brownie batter.
- Bake 25 to 30 minutes. Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.
Source: Adapted from Nosh With Me