Guinness, Jameson and Baileys Cake

This cake also goes by a more widely known, but also much more controvercial name. The Irish Car Bomb Cake. The name received so many comments on Smitten Kitchen, that Deb changed the name, as have I. But, whatever you call it, it is delicious!

I will warn you, this cake takes a lot of planning and time, but it is WELL worth it for a special occaision. I first made it for my birthday last year. BUT, the boy was out of town on work for my borthday, so he missed it. Shucks, guess that means I need to make it again! So, this year for his birthday I made it for him and his family.

My friends loved it. Then again, most of my friends are so wrapped up in law books they would love if someone made them a PBJ. The boy's family was the real test. Neither of his parents really drinks (for various reasons), so the novelty alone would not save the cake- it had to earn its praise.

And earn its praise it did. The boy's father raved that it was the moistest cake he had and that he loved it. His birthday was coming up, and he kept saying that he wanted a chocolate cake as moist as this one. No one said it was too alcohol-y, it just added flavor and brought out the chocolate even more. Success!

Guinness, Jameson and Bailey's Cake For the Guinness Chocolate Cupcakes

To make a 2 layer, 8 inch cake

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling

8 ounces chocolate chips (dark chocolate is best)
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (you will likely have extra)
5 to 7 cups confections sugar
2 sticks (1cup) unsalted butter, at room temperatue
8 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Instructions

Make the cakes: Preheat oven to 350°F. Oil and flour 2 8" round cake pans. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among pans. Bake cake until tester inserted into center comes out clean, about 25-35 minutes. Cool slightly in pans, then remove to rack to cool completely.

Make the filling: Place chocolate chips in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). At this point you can either spread the ganach directly onto the top of your bottom layer of cake, or, what I like to do is use a mixer to beat slightly to aerate it and make it more of a frosting consistency. If it doesn't fluff like a frosting, it is not cool enough yet and will slide off the cake. Spread on the cake as the filling between the layers.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Assemble the cakes into layers and then frost. You can also use any leftover ganache to decorate the top by piping it on with a bag.

Brownie Bottom Cheesecake

I have not posted a dessert in a while, have I? Tsk tsk to me!

I made this absolute delight for a game night with some law school friends back during a magical time before finals. Ahhh I vaguely remember those days...Anyway, finals are done, vacation is done and now on to work for the summer. Because it seems like my summer meals have been scheduled for me by the firm, the only non-sweets you will see on here this summer will likely be ones I have already photographed and just need to post. I do intend to bake for coworkers (once I can remember how to get around the super confusing hallways to offer them said baked goods) so you may see more desserts up here in the coming weeks.

This cheesecake was super rich, but was wonderful. I would say there were about 16 of us at the game night, and we polished it off completely, but none of us could eat any more because it really was rich and a sliver was enough. The combination of brownie and cheesecake/cream cheese is a classic (see, e.g. these beauties and this brownie with a cream cheese frosting). This cake takes that combo to a whole new level- and looks super impressive to boot. The chocolate on top can cover any cracks and the end result looks like you bought it at cheesecake factory. Gotta love that wow factor when you have to correct people "No, actually I made it." "NO WAY!!"

Brownie Bottom Cheesecake (adapted from AllRecipes)

Ingredients

• 1 box of brownie mix for 8x8"pan (I used Ghiradelli Triple Chocolate Mix)
• Ingredients for brownie mix
  
• 1/2 cup mini chocolate chips- if brownie mix does not include chips
  
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease bottom only of 10-inch springform pan. Prepare brownie mix as package directs for chewy brownies. If chocolate chips are not included in brownie mix, mix in the chocolate chips. Spread evenly in prepared pan. Bake 35 minutes or until set.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Pour into prepared pan.
3. Reduce oven temperature to 300 degrees F. Bake about 60 minutes or until set and beginning to become golden at edges. Cool. Chill thoroughly (very important! do not try to remove from pan while at all warm). Remove side of springform pan. Melt chocolate and drizzle over top (do after cake is removed from pan or else the chocolate will stick to the edges and rip your top if you are not careful). Store leftovers covered in refrigerator.

Quick Black Forest Cake

I appologize for the photos. I brought this cake to school and it was devoured, so the only pics I got were from a friend's IPhone. Trust me, it was good, and looked a lot better than these pictures show. It was a friend's birthday, but I had about 100 pages of reading for the night, so this quick, easy and delicious cake did not dispoint on any front. Also, it was the best cake batter I have ever tasted. I likely could have eaten the whol cake's worth of cake batter...not that I thought about that or anything...

Quick Black Forest Cake
1 (18.25 ounce) package chocolate cake mix
3 eggs
scant 1/2 cup water
scant 1/2 cup oil
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 cup chocolate chips (I used Hershey's Special Dark chips to make it even more chocolatey)
chocolate frosting (I used a storebought one, but homemade is always better if you have time)
marachino cherries
almond extract

Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together: cake mix, beaten eggs, oil, water, almond extract, cherry pie filling and chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool. While cooling, you can drizzle some of the marachino cherry juice over the cake to soak in.
Combine frosting, about a teaspoon of the cherry juice and about 1/2 teaspoon of the almond extract to taste, being careful not to make the frosting watery. Frost the fully cooled cake. Drain the cherries and decorate the top of the cake with them. Eat within a day as the marachino cherries start to release their juice after a while.

We'll call them Franken-Muffins

I found this GREAT post a while ago on tastespotting. It was a basic muffin formula that you adapt for whatever type of muffin you wanted to make, and it gave some suggestions for combinations. But really, give me time to peruse the grocery store and I can come up with my own combination rather easily. And that's just what I did. Introducing, the delicious and rather healthy Franken-muffin. OK, so the name may not work, but my combination of ingredients did!

Here is MY Version:
Dry ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp spice cinnamon
1 tsp ground ginger
1/2 cup dried cranberries
1/2 cup chopped pecans

Wet ingredients
1 cup plain yogurt
1/4 cup vegetable oil
scant 1 cup white sugar
1 egg, beaten
pinch of salt
1 tsp vanilla extract
3/4 cups grated zucchini
3/4 cups grated apple

PROCEDURE
Preheat oven to 375˚F.
Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.
Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.
In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.
Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.
Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.
Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray. Bake for 20-25 minutes (about 13 minutes for the minis). When they are done, turn it over onto a clean tea towel to let them cool.

And here is the basic formula:
Dry ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp spice (cinnamon, cloves, cardamom, ground ginger, ground coriander, etc)
1 cup of dry Muffinhancers (can be chopped nuts, dried fruits, toasted coconut, chocolate chips, etc)

Wet ingredients
1 cup plain yogurt
1/4 cup melted butter (or vegetable oil)
1 cup white sugar
1 egg, beaten
pinch of salt
1 tsp vanilla extract
1 ½ cups of wet Muffinhancers (can inc: mashed banana, grated zucchini, grated carrots, grated apple, frozen berries, mango puree, chopped up orange, etc)

PROCEDURE
Preheat oven to 375˚F.
Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.
Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.
In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.
Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.
Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.
Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray.
Bake for 20-25 minutes (about 13 minutes for the minis).
When they are done, turn it over onto a clean tea towel to let them cool.

Hostess Cupcake Cake- The Success

This one is digging back in the archives. The "Sam" in question has a March birthday. Yes, a little late. But, well worth it. This is the (in)famous hostess cupcake cake- but this year it stood!!

This year, I made a 3 layer cake instead of a 4 layer cake. I was also REALLLLLLY careful in how I made sure the cakes exited their pans. I sprayed the pans with a lot of pam and then tried coating them in a LOT of either flour or cocoa powder. You can see the difference between the cakes covered in cocoa and the coke covered in flour. I far prefer the appearance of the chocolate cakes coated in cocoa, the flour would be better for a vanilla cake. I also made sure to cool the cakes a good bit before taking them out of the pan and to keep them on COMPLETELY flat surfaces (meaning no dinner plates, etc).

I only removed the center of the middle cake, and I had already chosen the sturdiest looking cake as the middle one.

And it stood. And it was good. And we rejoiced.

For the recipe, see here. Multiply the cake recipe by 1.5 to make 3 round cakes. Fill with the vanilla filling, but use frosting or filling in between the layers (I did one of each). Go heavy on the frosting in between layers (for flavor and making sure it stays together).

Enjoy

Black Bottom Cupcakes

I've made 2 versions of the black bottom cupcake and these were by far my favorite. The other was not nearly dark enough or chocolatey enough to balance the cream cheese center. These were perfect- as most things by David Lebovitz and Smitten Kitchen are. They were a soft, rich, sweet chocolate cupcake, balanced by a firm, tart cheese cake filling. Phenomenal.

My more recent attempt was while I did not have internet access, but did have a Rachael Ray magazine which featured a similar cupcake. I used her version, but, as I previously mentioned, was not impressed. The people I baked for still loved it, but I did not. What can I say? I'm picky.

Black-Bottom Cupcakes

Yield: approx 12 full-size cupcakes

For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces chocolate chips

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chocolate chips. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F. Line the muffin tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.
4. Divide the batter among the muffin cups- about 1/2 way full. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, but still leave some room to puff.
5. Bake for 25 minutes, or until the tops are slightly golden brown.

Chocolate Chocolate Chip Muffins

I am well aware that I fail as a regular blogger. I won't even dare to comment on how long it has been since my last post except to say that it has been too long. I hope that my next post comes far sooner. However can I make it up to you? How about some chocolate chocolate chip muffins?

I baked these during the school year when I somehow ended up with buttermilk in my fridge, and I needed a way to use some of it up. A google search revealed these little delights that satisfy a sweet tooth. But don't go claiming "they're muffins! They must be healthy and a great breakfast!" because, well, they are in no way healthy. But, when it comes to chocolate, healthy is not something I personally look for. I cared more about the fact that they were moist and soft with a slight crunch at the top and they fulfilled my chocolate craving perfectly.

I ended up bringing these to my classmates, and it seems my positive review was universal. One girl in my section declined a muffin for her diet's sake, then, after hearing the raves from the others sitting next to her, she retracted her refusal and gobbled down one of the scrumptious muffins. These are diet-breaking good.

Chocolate Chocolate Chip Muffins

INGREDIENTS
1 bag, chocolate chips, divided
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS
Preheat the oven to 400 degrees F. Line 12 muffin cups with papers.
In a small saucepan over low heat, melt 1/2 of the chocolate together with the butter. Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.

*Note- recipe says these can be frozen, though I have not yet tried it. They were all gone within a day!

Caramel Brownies

WOW! These were some of THE BEST brownies I have ever had!! I don't know how to praise them enough. Dense, chocolatey brownies filled with gooey caramel and a layer of melted chocolate chips. Ya, I went there.

It was adorable. The first time I made these, I brought them to a dinner party at a friend's place. One of my friends asked "how did you get the caramel to go around and under some of the brownie." I gently explained that it was not a feat of gravity or magic, but that you don't pour all the brownie in at first. His surprise made the recipe all the better. Oh, and he loved the brownie! As did the host who kept a large part of the pan to enjoy after I left.

Speaking of dinner parties, All Things Edible is holding a housewarming party, and I am bringing these scrumptious bites. Hope everyone has a sweet tooth!

Caramel Brownies

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup Evaporated Milk (a little less than a can), divided
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (1-10oz. pkg.) soft/chewy caramels, unwrapped
• 2 cups (1-12oz. pkg.) chocolate chips
  

Directions:
PREHEAT oven to 350° F.
COMBINE cake mix, butter and 2/3 cup evaporated milk (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
HEAT caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate chips over brownie; drizzle with caramel mixture.
DROP remaining batter by heaping teaspoon over caramel mixture. (I found it looked best if you shaped large spoonfuls of dough into flat circles in your hand, then laid the circles over the caramel. Created a less craggy surface. Compare 1st and 2nd pictures at top)
BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cuts easiest if set overnight or in the fridge for a bit.

S'mores Bars

Isn't this the cutest idea? They are basically portable s'mores! Dense graham cracker crust, melted chocolate chips, topped with fluffy browned marshmallows and cut into perfect 3-bite squares. They're also super simple! I'm entering it in "recipes for the rest of us."

The only downside of these is that they are a little messy. Have a napkin nearby, because the first bite is a little explosion of graham cracker yummyness. Delicious, but not pretty when wearing a black shirt ;)

S'mores Bars
10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 1/2 sticks butter
1-2 pinches of salt
A few handfuls (a little less than 1 bag) chocolate chips
a few handfuls mini marshmallows

1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Add salt. Melt butter and combine with graham crackers and salt.

2. Press into a 13×9″ pan to make a tight layer that fills the bottom. Bake for 5 minutes. Remove from oven.

3. Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.

4. Bake for 20 minutes more, until marshmallows are lightly browned. Let cool completely.

M&M Cookies

My weekend thus far has included being sick, writing a memo and being slightly less sick. Oh for it to be winter break. I'm especially looking forward to winter break because 2 days after my last final, my friends are hosting a Christmakkah party! I love the holidays! Good food, fun, and finally spending quality times with friends!

Perhaps I will bring these cookies to the holiday party. Joelen is hosting a cookie swap, and I think these would be perfect. They are M&M cookies from sophistimom. They are so simple and yet good. I made these at the boy's apartment, meaning without the help of an electric mixer of any sort. I put the boy and his friend to work beating the butter and sugar with just a wooden spoon. It took a while, but that is what manual labor is for. The making of the cookies with no kitchen gadgets is really a testimony to their true ease.

M&M Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2 sticks room temperature butter
1 3/4 cups sugar
2 eggs
1 tablespoon pure vanilla
1 regular package (2 ounces or 55g) M&M candies

1. Preheat the oven to 375 degrees.
2. Whisk the flour, salt, and baking powder in a medium bowl. Set aside.
3. With an electric mixer, cream the butter on high until smooth and light, about 2 minutes. Next add the sugar and continue beating until light in color and fluffy. With the speed on low, add eggs one at a time, followed by the vanilla. Beat until smooth.
4. Turn off the mixer and scrape down sides of bowl. Turn the mixer to low and slowly add the dry ingredients. Mix until just incorporated.
6. Scoop out dough by 2 tablespoonfuls and place about 2 inches apart on a baking sheet. Press 5-8 M&M’s on each ball of dough. Flatten each ball of dough slightly with the bottom of a glass. Bake for 12-15 minutes, or until barely golden brown on the edges.
7. Remove from oven and let rest on the baking sheet for about 5 minutes before transferring to a cooling rack.

Peanut Butter and Oatmeal Chocolate Chipsters

Kind of in a hurry to finish up my torts outline, so this will be quick. I got this recipe from the Tuesdays with Dorie group and it is delicious. Was a huge hit. I describe them as kitchen sink cookies because they are the 3 best cookies mashed together (PB, oatmeal and chocolate chip, yum!). I was even able to freeze these and just bring to room temp or microwave to have a dessert in an instant.

Tips: Don't overcook. About 12 minutes is perfect. I baked them in cold balls without flattening so that they didn't become any thinner then they needed to. Any more and they tended to get hard and too crispy for my tastes. Also, I liked adding a few peanuts to the top to add to the peanut butter look and taste.

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter--I used chunky and would do so in the future as well.
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Whisk together the oats, flour, baking soda, spices and salt.

Beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day.

Preheat oven to 350 and line cookie sheets w/ parchment.

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.

Bake for 11 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

Easy Banana Roll Ups

Forgive me for my drool. These little wraps may not look all that impressive, but man are they good. They are closely derived from a recipe I learned back in highschool. One of my good friend's dad ran a BBQ biz on the side, and one day he needed some extra help, so my friends and I became day labor. I learned so much that day from how to make rocking, fresh cut french fries, a seafood boil and these lovely wraps. At the BBQ I think we used hershey bars instead of chocolate chips, and we did them on a griddle type surface, but the yumminess from that day stuck with me.

These could NOT be easier. 4 ingredients (3 if you don't count the cooking spray). About 5 minutes of work. Easy Peasy and so great tasting. The Boy loves these, which makes me happy because they are a way to sneak a banana into a less than vitamin filled diet.

Easy Banana Roll Ups
2 servings

1 large banana
2 handfuls chocolate chips
1 large or 2 small flour tortillas
cooking spray

1. Slice bananas on a diagonal. Lay banana slices in an even line about 1/3 of the way into the tortilla (like you would for a burrito or taco). Sprinkle the chocolate chips on top. Roll like a burrito ( fold in the top and bottom and then roll sideways).
2. Heat a skillet to medium, medium high. Spray with the cooking spray. Add the roll up, seam side down. Cook a minute or 2, until golden brown. Turn and repeat until browned all over and chocolate has melted.