Irish Car Bomb Cupcakes

I managed to avoid any drink involving the word "bomb" until about last year. While Chad and I were out at the Orbit Room visiting our friend and friendly bartender Kelly, she discovered that neither of us had ever had an Irish car bomb. I had heard a lot of terrible things about this particular cocktail, namely that it can curdle before you finish drinking it. But she told us that they were delicious and there was nothing to fear. One long gulp later, I was in love.

Granted, it's not a drink for every night, but every once and a while it makes a nice treat that comes with a hearty buzz. It also comes in cupcake form! And it's just as delicious as it sounds. Guinness chocolate cake and Bailey's cream cheese frosting, finished with a Jameson ganache.

I edited the original recipe in a few ways. A straight Bailey's buttercream frosting is way too sweet for me, so I thickened it up with cream cheese, used less sugar and added just a dash of salt. You would be surprised what a difference that little bit of salt makes. It mellows the sweetness, while adding a great depth of flavor. I also used the ganache as a garnish instead than a filling. I'm partial to a little bit of chocolate in every bite rather than a big glob in the center that you get in one overwhelming bite. So here is the recipe I used. I blended everything by whisk since we don't have an electric mixer and everything turned out just fine. I left the original mixer instructions, though.

Irish Car Bomb Cupcakes
Original Recipe: Smitten Kitten

Guinness Chocolate Cupcakes
Makes 24
1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
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

Preheat oven to 350°F. Line 24 cupcake cups with liners. 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 cupcake liners, filling them 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Bailey's Frosting
2 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
2 to 3 tablespoons Bailey's
6 ounces cream cheese
1/4 teaspoon salt

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. Then add the cream cheese, mixing until incorporated. Drizzle in the Bailey's and salt and whip until combined. Frost each cupcake generously.

Ganache Filling
4 ounces bittersweet chocolate
1/3 cup heavy cream
1 tablespoons butter, room temperature
2 teaspoons Jameson Irish whiskey

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 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 and stir until combined. Pour the ganache into a piping bag or (what I did) a plastic sandwich bag with the corner snipped off. Drizzle onto each cupcake.

I'll be serving these tomorrow night for my birthday bash at the Whirlaway. Hope everyone enjoys them!

Brussels Sprouts!

Due to poor photographic skills, skipping video issues, and studying (in earnest) for the GMAT, I've been remiss in posting. I'm hoping to get all my grad school apps in by New Year's, so I probably will be posting less frequently until I get those in. Forgive me!


In other news, it's brussels sprout season and I couldn't be happier. I was never introduced to them as a child I think because of some traumatic experiences when my dad was young. I'm lucky that I tried them after my tastes got a little more refined. But then again, I didn't eat anything as a kid, so I probably wouldn't have held it against them too much if I didn't like them.

Brussels sprouts are a bitter greens that much like ever other bitter greens can be absolutely disgusting if they aren't cooked well. But my, oh, my, are they grand when they're done right. Tonight, Chad cooked some up and they were just divine.

1. Preheat the oven to 400 degrees.
2. Halve the sprouts and lightly toss with oil, garlic salt, and pepper.
3. Spread out in a cassarole dish or on a cookie sheet.
4. Cook them for 20-30 minutes depending on the size, stir them ever 10-15 to keep them from sticking.
5. Devour!

It's pretty much the same recipe as roasted asparagus, and for me it hits the same spot. Baked just right and they are so tender and crispy and salty you won't be able to resist them. I can't wait to make some more!

Happy Halloween!

Yay! Pumpkin time. Miles is in town for Halloween, so yesterday we had a good day of pumpkin carving, watching halloween themed movies and toasting up the seeds.

Toasted pumpkin seeds are super easy to make. Wash all the pulp off and pat dry(-ish). Toss with cayenne, arbol pepper, garlic salt, and olive oil. Spread them out in one layer on a piece of parchment on a cookie sheet. Bake at 300 degrees for 20-30 minutes. Delicious!

Pumpkin Muffins Redux

This time with chocolate chips. These turned out incredible. I used the same recipe as before replacing the cranberries with chocolate chips and decreasing the nutmeg and allspice. I'm not a big fan of big chucks of chocolate in my muffins, so I chopped up the chips. The result is the whole muffin has a nice chocolate-y flavor to it. This is a recipe you have got to try.

Cranberry Chocolate Walnut Pumpkin Muffins
Makes 12

3/4 c brown sugar
1/4 c canola oil
2 eggs
1 c pumpkin puree
1/4 c water
1 1/2 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp cinnamon
3/4 tsp ginger
1/2 1/4 tsp nutmeg
1/2 1/8 tsp allspice
1/4 t salt
1/4 c dried cranberries chopped chocolate chips, with an extra 1/8 c for garnish
1/4 c roughly chopped walnuts, with an extra 1/8 c for garnish

1. Preheat the oven to 350 degrees F. Grease muffin pan.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in cranberries chocolate chips and walnuts.
3. Divide batter among 12 cups, filling about 3/4 full. Garnish each with more cranberries chocolate chips and walnuts. Bake for 20 minutes.

These beets are slammin'

Yum, beets. They are so easy to prepare and hard to mess up. You can stick them in salads or on pizza or make a simple bruschetta.

For most meals, you need 1-2 beets. You'd be surprised how much you get from one beet. I always overestimate how many beets I need, this time included. So consider yourself warned.

Start with a delicious looking bunch of beets. Wash and scrub them and cut off the stalks, leaving about an inch of stem. Cover in tin foil and throw in a 400 degree oven. They'll take anywhere between 45 to 90 minutes to cook depending on the size. Once you can stick a knife in them with little resistance, they're done!

Let them cool and the skin should come right off. I use vinyl gloves to keep it all a little more contained. Then chop them up! For the bruschetta, I cubed the beets, but you could easily slice them instead.

Heat up a nice baguette and slice on the bias. Toss some arugula in oil, vinegar, salt and pepper. Assemble your bruschetta! Spread a healthy serving of goat cheese on your bread slices, top with beets and arugula, and enjoy.

Om nom nom.

House of the Rising Sun on Ukulele

'House of the Rising Sun' by The Animals

Another ukulele cover. This one is really simple, those E's are tricky though. I'll get ya, you little bastards, I'll get you.

My doting audience:
He looks at me as if to say, "Encore! Encore!" It's all for you, little buddy. Don't worry. I'll never stop the rock.

Next up: Beet Bruschetta! Nom.

B-Nut Soup

As promised, I made butternut squash soup last night. It came out different than I expected. I wanted one of those super creamy and rich soups, but I was using two different recipes as a base and neglected to opt for adding half and half. The result was still pretty good, it just had a little more texture than I expected.

The crispy sage leaves were a really wonderful touch, nice and crunchy with a great burst of flavor. They were so easy to make and they could add some good fall flavor to any number of dishes. I went ahead and garnished it with a dollop of sour cream to get some of that creaminess I felt was missing.

Butternut Squash and Apple Soup
Makes 4 bowls

2 Tbsp canola oil
2 lbs butternut squash, peeled, seeded and cut into 1 in cubes
2 Gala apples, chopped
6 baby carrots, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
1/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
3 cups vegetable broth

1 Tbsp butter
12 sage leaves (3 per bowl, make just before serving)
sour cream to taste

1. Heat oil in saucepot over medium heat. Add squash, apples, carrots, onion and garlic and cook until almost tender. Stir in spices. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves and a dollop of sour cream.

Next time I would definitely add some heavy cream to smooth out the texture a bit, but all and all, I'd consider it a success.