Do we really need Valentine’s Day to remind us to tell the people we love that we love them? I think not, that should be an everyday occurrence. For the chocolate lovers in your life you can make “Cupcake Bombs” anytime to sweetly share your feelings. Just make and bake your favorite chocolate cake recipe and mix with cream cheese buttercream to a cookie dough consistency. Form into balls…we use an ice cream scooper and top with chocolate ganache and your desired decoration. What’s that saying…”The way to someone’s heart is through their stomach”!
You all might have heard about a popular drink served particularly around St. Patty’s Day call the Irish Car Bomb. You make one by adding Bailey’s and Jameson to a shot glass. You layer the Bailey’s on the bottom. After you pour the Guinness into a pint glass or beer mug 3/4 of the way full you simply drop the shot glass into the Guinness and chug. This drink sounds like it can get you totally “BAKED”.
I love the idea of making this drink into a cake/cupcake, but I thoroughly dislike the name. One of our faithful facebook followers suggested that we rename it the Buzzed Danny Boy which we think is an awesome name, but since we always try to play off of our “BAKED” name we have decided to rename this concoction the Totally “BAKED” Danny Boy.
We’re lucky to have a fantastic micro-brewry right here in town so I strolled on over to Burley Oak Brewery and grabbed myself a growler of their Black Cow Stout. Now, I’ve made Chocolate Stout Cupcakes with Burley Oak brew before, but adding this Black Cow to my recipe really cranked things up a notch. The cupcake was so moist and balanced it was delicious without the accouterments of filling or frosting, but in our efforts to recreate the drink in a cake/cupcake form we’ve filled them with Irish Whiskey Ganache and topped them with our homemade Irish Cream Liquor buttercream. The Totally “Baked” Danny Boy cupcakes are rolling out the door for a limited time only.
For your baking enjoyment I’m including the following recipe for Chocolate Stout Cupcakes. It’s the best that I’ve found and is courtesy of David Lieberman of the Food Network.
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (I recommend Burley Oak’s Black Cow)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
Whether it be the smell and of course the taste of your granny’s freshly baked chocolate puddin’ cake, the smell of sunscreen, a freshly cut lawn or hearing an oldie, but goodie song on the radio, there’s a variety of stimuli that can instantly transport you back to your childhood. Shelly and I were recently working on new gluten free ideas for desserts and I remembered a recipe that my best friend and I use to enjoy on a regular basis. We called them Raggedy Robbins, others called them No Bakes. They should be called just “Simply Delicious”!
We revamped the recipe a “smidge” to include gluten free oats, organic peanut butter and Valrhona cocoa. As soon as I began combining the ingredients, I was 12 years old again in Lynn’s kitchen, giggling and rehashing the days events. What boys we thought were cute or quirky and how to wear makeup were the two hottest topics. We would tell each other to wait for the cookies to set, but most often we ate the gooey mixture hot, right out of the pan. Thinking about this now makes me instantly happy and reminiscing about it reminds me of how young I was when I began to nurture my “genetic sweet tooth/teeth”.
Lynn’s mother is a kind and patient woman. She didn’t care what mess we made in her kitchen, she encouraged us to cook, bake and experiment with recipes. She learned a lot about what we were up to by just quietly listening to our conversation from the other room. Ingenious on her part and a method I must institute myself. Somehow, in this age of convenience, prepackaged foods and “not enough time in the day” I think moments like these are lost. Thinking about this reminds me to cook more with my kids, relax some kitchen rules and share some of my fondest childhood memories and recipes that my children can pass on to future generations.
This is definitely a recipe for just that. Enjoy!
2 tbsp cocoa powder
1/2 stick butter
1/4 cup cold milk
1/2 tsp vanilla
1/4 cup peanut butter
1 1/2 cups quaker quick-cooking oats or Gluten Free Oats
With the Preakness only days away, we’re can’t help but think about the Triple Crown of horse racing and what better dessert to serve up than a warm Chocolate, Bourbon and Pecan concoction similar to the Kentucky Bourbon Derby Pie!
The “Derby Pie” was the creation of Melrose Inn owners Walter and Leaudra Kern in 1950 in Prospect Kentucky and is often associated to the Kentucky Derby. Their son assisted and the name was actually chosen by pulling various name ideas out of a hat. In 1969, the Kern family trademarked the name “Derby Pie” and by 2008 had sued to protect this copyright more than 20 times.
The Kern’s Kitchen’s recipe is top secret, only known to a small group of family members and one employee. Because of the lawsuits, others who make similar pies have had to rename them and alter the recipe slightly. The “Derby Pie” is also known as the Pegasus Pie, a reference to the Pegasus Parade at the Kentucky Derby Festival and as the May Day Pie, in reference to the first Saturday in May.
Traditionally the pie is a chocolate and walnut tart in a pie shell usually with a pastry dough crust. It is also commonly made with pecans, chocolate chips and Kentucky bourbon, although butterscotch, caramel, and other types of nuts are common additions. In our recipe, we use Shelly’s “secret” all butter crust and opt for Calabaut chocolate chips, pecans and of course, Kentucky Bourbon.
The best way to describe this confectionary concoction is to say, “it’s like eating a chocolate chip, pecan cookie in a pie form” and “it is absolutely fabulous served warm with or without vanilla ice cream”. You don’t have to wait for the Kentucky Derby to enjoy this delicious dessert, it’s the perfect dessert any day of the year!
Single Pie Crust * we use our secret all butter crust
1 cup sugar
1/2 cup butter, melted
3 to 4 tablespoons bourbon
1/4 cup corn starch
1 cup chopped pecans
1 cup semi-sweet chocolate bits
Ok, so you know that we have been experimenting with BEER in our recipes to include in our St. Patty’s day dessert menu. A “wino” myself, I was uncertain of the outcome including this beverage in things such as cupcakes, caramel and curds, but WOW was I surprised at the outcome!
We assumed that mixing beer with chocolate and in caramel might be a good match, but the recipe that follows is one for “Orange Beer Curd”. It was the most surprising! You just get a hint of the pale ale which when combined with the fresh orange juice is absolutely amazing. We intend to fill our Madagasgar Bourbon Vanilla cupcakes with it and top them with fresh orange buttercream. This brings new meaning to getting “BAKED” at the beach.
Orange Beer Filling
- 1/2 C Capital Special Pilsner
- 1 1/2 T cornstarch
- 1/8 t salt
- 1/3 C sugar
- 2 t grated orange peel
- 1/3 C orange juice
- 1 egg yolk
- 2 t butter
In the top of a double boiler, combine sugar, cornstarch and salt. Stir in beer and orange juice. Cook over direct heat, stirring constantly, until thickened and clear. Add a little hot mixture to the egg yolk, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Stir in peel and butter. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.