Bailey's Salted Caramel Chocolate Pie.

This dessert is SO simple, and so delicious.  For all you chocolate lovers, this is for you.  This dessert has been made 3 times in the past week.  I've made it in a pie pan, and in an 8x8 pan, both are convenient. The original recipe called for "Bailey's with a hint of caramel", since I only had regular Bailey's (I know, what a bummer), I just drizzled the top of the pie with some caramel sauce and it tasted fabulous!

Ingredients:
6 oz. semi sweet chocolate chips
1 cup heavy whipping cream
1 tablespoon sugar5 tbsp. Bailey's
1 chocolate cookie pie crust (I used about 2 cups of crushed chocolate graham crackers and a stick of butter for the crust)
coarse salt for sprinkling
Caramel sauce for drizzling

Directions:
-Melt chocolate chips in a double boiler.....let cool slightly.
-Whip cream and sugar. When soft peaks begin to form, gradually add the Bailey's.
-Gently mix in the melted chocolate.
-Spread mixture into pie crust and sprinkle top with caramel and coarse salt.
-Refrigerate for 4-6 hours.
-Enjoy!

Guinness Cupcakes w/ Bailey's Buttercream Frosting.

SHAMROCKED. Who doesn't like alcohol in a cupcake? If you don't, get out of town.  St. Patrick's day has come and gone, but these little gems can be made any time of the year. What did St. Patrick do anyways to get a whole day of drinking dedicated to him? Run all the mice out of Ireland???...snakes, mice, same thing.  Tomato, tamato.

 

Ingredients:

12 oz. of Guinness
2 sticks unsalted butter
3/4 unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2 large eggs

2/3 sour cream

For the buttercream:
1 stick unsalted butter, softened
3 to 4 cups confectioner' sugar
3 tablespoons Bailey's Irish Cream
1 tablespoon heavy whipping cream

Directions:-Preheat oven to 350 degrees.
-In a large bowl, combine the flour, sugar, baking soda, and salt.  Set aside.
-Bring Guinness and butter to a simmer in large saucepan over medium heat.  Add cocoa powder and whisk until mixture is smooth.  Cool slightly.
-In a stand mixer, beat eggs and sour cream until smooth.  Add Guinness/chocolate mixture to egg mixture and beat until combined.  Add flour mixture and beat on medium-low speed until combined.

- Divide batter among cupcake liners, filling them 3/4 of the way full.  Bake until toothpick comes out clean....about 17 minutes.  Cool completely before frosting them.

For the frosting..
-Beat butter in large mixing bowl and beat until creamy.
-Gradually add the sugar; 1/2 cup at a time, beating well after each addition, until the icing is at the consistency that you like.
- After sugar has been added, add the Bailey's and milk and blend until just combined.
-Pipe out onto cupcakes and enjoy!!

Lemon Poppy Seed Whipped Cream Cake. Oh yes.

Aren't Sundays wonderful?  There's just something lazy about them.  Wake up, go to church, eat breakfast, lay around.  The end.  I mean, it is the day of rest so I'm just following what the Big Guy said.  Although, I did go shopping today, and spent more than I would have liked on WORK clothes. GAH!  On the other hand, I received $$$ back by demanding my shipping & handling expenses to be refunded.  I'm such a doll to deal with.  And last, but certainly not least, I whipped (no pun intended) up a Lemon Poppy Seed Whipped Cream Cake on this lazy Sunday afternoon.  This may be one of my favorite recipes I've tried!

Ingredients:
1 1/2 cup heavy whipping cream
3 Eggs
1 cup + 2 tablespoons superfine sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour (or you could use 2 cups all purpose)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 1/2 tablespoon oil
2 teaspoons lemon juice

Directions:
-Preheat oven to 375 degrees (or 350 degrees if using a dark pan)
-Butter/Flour a fluted pan/bundt pan
-Whisk together the eggs and vanilla in a small bowl until combined.  Set aside.
-Sift together the flour, baking powder, and salt. Mix in the poppy seeds and lemon zest into the flour mixture.  Set aside.
-Whip the cream on medium until cream thickens and forms stiff peaks.
-While still whipping, pour the egg mixture into the cream.  (it will become a mayonnaise-like consistency.)
-Best the sugar into the mixture until mixed.  Turn off.
-Fold the flour in 2 batches.  Mix well until all flour is combined.
-Stir in the oil and lemon juice.

--Pour into greased pan and bake for 25-30 minutes, or until toothpick comes out clean!

*And for the glaze on top I just mixed about 2 cups of powdered sugar, 1 tablespoons of lemon juice, and 1 tablespoon of heavy whipping cream that was leftover.  If the consistency isn't how you would like it, just add one of those three ingredients as needed.  Eye balling this would be your best bet.

Banana Bonanza

These suckers are Banana Cupcakes with Brown Butter Frosting.  Divine.  I totally scorched the heck out of the tips of my fingers on a bagel I toasted today.  It hurts to type, but I'll make it through just for you.  So dedicated.

Ingredients:
Banana Bread Cupcakes-
3 ripe bananas - well mashed
2 eggs - well beaten
2 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda

Directions:

-Preheat oven to 350 degrees.  Line cupcake tins with liners (about 24). 
-Mix the bananas and eggs together in a large bowl.
-Stir in flour, sugar, salt, and baking soda.
-Distribute batter evenly among the cupcake liners.
-Bake for 1 hour.

Ingredients:
Frosting-
1/3 cup butter

3 cups powdered sugar - sifted
1 teaspoon vanilla
3 -4 tablespoons milk

Directions:
-In a medium saucepan heat 1/3 butter over medium heat until light brown.  Watch carefully for it can burn very quickly!
-Remove from heat, cool for 5 minutes.
-In medium bowl, beat butter, powdered sugar, vanilla, and milk until smooth and spreadable. 
-After the banana bread cupcakes have completely cooled, frost each one and garnish with a sliver of banana!