Baileys Salted Caramel Pots de Crème with Baileys Whipped Cream Topping

March 13, 2018

IMG_6793

I am so excited about the recipe I have for you today…Baileys Salted Caramel Pots de Crème! Why so excited, besides that fact that I’ve got 2 days of my St. Patrick’s Day blog-a-palooza done and dusted (only 4 more days to go…)? Well, I am excited about that, but I’m also thrilled because these little treats are quite possibly a game changer for me. Not only were they delicious, and I’m talking a swoon-worthy kind of dessert, but they were so easy to make. I’m serious. No baking. Just a few whrrrr’s of the food processor, a bit of stove top warming and some chill time. And then before I knew it I had these simple yet elegant, boozy, rich, salted caramel chocolatey decadent desserts, ready to be garnished and served.

IMG_6795

Pots de Crème (pronounced Po – think how southerners might pronounce “poor”- de Krehm) are a french custard which dates back to the 17th Century. Traditionally served in little pot shaped dishes (hence their name) or demitasse cups they are usually baked at low heat in a water bath. Their consistency is similar to a chocolate mousse but more dense yet not quite as firm as a flan. But this recipe today is for the new fangled Pots de Crème. As I said…no baking is involved. I’m telling you these little dreams are so easy to make you could do it first thing in the morning, while you’re still sleeping…perhaps before you’ve even had your first sip of coffee (or tea). Well, that might not be true, but they are pretty dang easy.

IMG_6798

However that doesn’t mean that there aren’t a couple of really important things you must do to ensure the success of this recipe. First of all, those eggs need to be room temperature. I promise you it will not work if you pull the eggs straight out of the fridge. Easiest thing to do is just set them out the night before. Oh come on! They are not going to go bad sitting out over night! But if this makes you nervous, you can let them soak in a bit of warm water to bring them up to room temperature. Again, I said warm water. Not boiling hot water. You don’t want to cook them at this point. Next important thing to remember is that it needs to be HOT cream, not room temperature and definitely not cream straight out of the fridge. That cream has to melt all the chocolate as well as kill any bacteria that might be in those raw eggs, so don’t mess around. Warm it to just shy of boiling. Put it in the microwave if you must and nuke it…nuke it real good! And finally once you’ve added the very HOT cream, make sure you run the blender long enough that the chocolate is thoroughly melted and uniformly mixed. That is pretty much it. You just pour it into whatever containers you plan to serve it in, leaving plenty of room for the whipped cream and pop them into the fridge. In 3 -4 hours they will be set and ready to serve.

IMG_6787

I made a version of these a few years ago with Baileys and coffee. I was inspired to reboot it this year when I saw that Valhrona had come out with a Salted Caramel Chocolate. I love salted caramel and couldn’t resist doing this recipe over with new ingredients. Valrhona also has these Dark Chocolate Crunchy Pearls that I used for my topping. I did not see these available on amazon and it looks like Valrhona might only supply Sur la Table with this item. Valrhona also makes a Dulcey white chocolate which has toasty buttery shortbread notes to it. I can see I’ll have to give that a whirl as well. In the meantime, please enjoy these Baileys Salted Caramel Pots de Crème and don’t forget the Baileys whipped topping!

IMG_6805

Baileys Salted Caramel Pots de Crème with Baileys Whipped Cream Topping

  • Servings: 6 -10 jars - depending on the size of your jars
  • Difficulty: easy
  • Print

Ingredients:

  • 12 oz. Valrhona Lait Caramelia
  • 4 eggs, room temperature
  • 2 tablespoons (possibly more depending on your mood…) Bailey’s Irish Cream, separated
  • 1 cup piping HOT whipping cream
  • an additional 1/2 pint cold heavy whipping cream
  • chocolate shavings or cocoa powder or even fresh fruit, for additional garnish

Directions:

Pour 1 tablespoon (or a bit more if you’re feeling a bit saucy) of Bailey’s Irish cream into the whipping cream and stir. Place into a small saucepan over low heat. Stirring occasionally, heat until just shy of boiling.

While cream is heating, add chocolate and room temperature eggs (really – I can not stress it enough – not cold out of the fridge, but room temperature eggs) to a blender or food processor and pulse, about 5-6 times, until the chocolate is broken up into small bits. Small folks, try to make it as easy as possible for that cream to work its melting magic.

Once cream/Baileys mixture is hot, with the blender running, slowly stream in the Baileys cream and continue blending until the chocolate melts and the mixture thickens.

Pour the mixture into 6-8 small mason jars, martini glasses, ramekins or tea cups and refrigerate for 3 -4 hours or until set.

Right before serving the pots de crème, add whipping cream to the bowl of a stand mixture and beat until soft peaks form. Beat in the remaining tablespoon (and perhaps a bit more…) of Baileys until well mixed.

Dollop the Baileys whipped cream on top of the pots de creme and serve with chocolate shavings or a dusting of cocoa powder.

Enjoy!

Baileys Salted Caramel Pots de Crème brought to you by: Runcible Eats (www.leaandjay.com) 

Links for helpful kitchen tools & ingredients for Baileys Salted Caramel Pots de Crème:

Valhrona Lait Caramelia

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Ball Mason 4 oz quilted jelly jars

 

 


Itsy-Bitsy Tipsy Spider Cupcakes

November 1, 2017

IMG_6561

So what in the world?!! I’m posting again so soon! Usually months go by between my posts. It must be some sort of Halloween miracle! It is just that I couldn’t wait to share these adorable Itsy-Bitsy Tipsy Spider cupcakes with you. I made them for our Halloween festivities last night, but then ran out of time to actually post the blog about them. So even though Halloween is over, I’m sharing this recipe anyway. You’ll be all set for next year.

IMG_6547

These cupcakes not only look fantastic, if I must say so myself, but they also taste amazing. The cake portion is a moist Guinness chocolatey, coffee cake. And then it is frosted with a smooth and velvety Baileys Swiss Meringue Buttercream. Oh be still my heart…I am in Cupcake Heaven! No wait….I mean to say the torturous depths of Hell (it is Halloween right?).

IMG_6565

Halloween is my favorite holiday! I mean, think about it…You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. How could you go wrong on such a day! Halloween actually has Irish origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. I’ve posted some great Halloween recipes in past years ranging from the historically based traditional recipes such as:

Soul Cakes (Traditional Halloween/ Samhain)

img_8703

Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

img_3482

Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

img_3499

To the more whimsical offerings such as:

White Chocolate Mummy Pretzels

IMG_5094

Halloween Cookies & Cream Owl Cupcakes

img_3534

Mini Mummy Brownie Bite Cupcakes

img_0006

As well as some wonderful boozy libations to kick your celebrations into high gear:

Fireball Cider Cocktail

IMG_5168

Roasty Toasty Cocktail

IMG_6529 (2)

This year’s Itsy Bitsy Tipsy Spider Cupcakes combine the whimsical and boozy together in one perfect Halloween treat! The little spider darlings (I mean horrible, terrible scary spiders) are fairly easy to make. I used two malted milk balls for the body and head (turns out Maltesers -the body- are slightly larger than Whoppers – the head), but you could also use a malted milk ball and a chocolate covered peanut. You get the idea. The legs are made with black candy melts. I piped them out onto parchment paper, let them harden and then attached them to the body with more candy melt. Then I used Wilton mini Candy eyes for their googly eyes. You could also probably use mini M&M’s here. And There you have it…. Itsy Bitsy Tipsy Spider Cupcakes!

IMG_6548

Truth be told I am terrified of spiders, so it is a bit weird that I decided to make these cupcakes. And  I’m not one of those girly girls that is scared of all bugs and mice and snakes. Nope, I pretty much like most bugs – mosquitos excepted – but it’s more hate where they are involved rather than fear. Snakes are pretty cool and I love mice. But spiders….no way!  I keep trying to make a treaty with them in which I will leave them alone as long as they are outside, but they are not allowed to come into my house. Rather than squish spiders that do venture inside despite the treaty, I show them mercy by capturing them and escorting them outside- all the while telling them that they must spread the word of our treaty to their friends. Those jerks agree at the time (spiders are full of deceit..), however once they get outside unscathed, I think they tell their little spider friends that I’m a softie and they shouldn’t worry about going into my house. Sigh….spiders are the worst! I’m just saying!

IMG_6577

Itsy-Bitsy Tipsy Spider Cupcakes

  • Servings: 20 - 24 cupcakes
  • Difficulty: easy
  • Print

Cake portion of the recipe from: Wife in Progress

Frosting recipe from: Handle the Heat

Ingredients:

For the Cakes:

  • 3/4 cups Guinness
  • 1/4 cup strong black coffee (or King Arthur Espresso Powder works well here)
  • 1 cup unsalted butter
  • 3/4 cup 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 teaspoons pure vanilla extract
  • 2/3 cup sour cream

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 Tablespoons Baileys Irish Cream (or you could substitute Kahlua or your favorite)
  • green gel food coloring

For the Spiders: 

  • 24 Maltesers or Whoppers (Malted Milk Balls)
  • 24 chocolate covered peanuts or raisins (or just use another malted milk ball as I did)
  • 6 ounces Black or Dark Cocoa Candy Melts, melted
  • 48 (or more if you prefer – spiders sometimes have lots of eyes!) Candy eyes (small size)

Directions:

For the Cakes:

Preheat the oven to 350°F (180°C)

Line 2 cupcake tins with liners.

In a large saucepan heat Guinness, coffee and butter together until it comes to a gentle simmer.

Add cocoa powder while whisking continuously to avoid lumps. Mix until smooth. Place in refrigerator to cool.

Place flour, sugar, baking soda and salt in bowl. Set aside

In the bowl of a stand mixer, combine eggs vanilla and sour cream.

Once the Guinness/cocoa mixture has cooled, add it to the egg/sour cream mixture. Mix until combined.

Add the flour mixture in 3 parts, mixing on low speed until just combined.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for 25 minutes

Cool completely on wire rack.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add Baileys slowly, 1 Tablespoon at a time, and mix until well combined.

Add green food coloring gel to frosting until it reaches desired hue.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes.

Melt 6 ounces of Candy Melts in the microwave. Place a sheet of parchment paper on a baking sheet. Pipe “L” shapes onto the parchment to form spider’s legs. Let harden.

Place a Malteser “spider body” on the center of the frosting. Place the chocolate peanut “head” in front of it. Pipe dots of melted chocolate on the side of the spider’s body to hold the legs in place. Gently place 3 – 4 legs on each side of the spider. Use a dot of the melted chocolate to stick the eyes onto the head.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Itsy Bitsy Tipsy Spider Cupcakes:
Maltesers
Wilton Mini Candy Eyes
Merkens Dark Cocoa Confectionary Melts

Irish Coffee Cupcakes

March 17, 2017

IMG_6233 (1)

Oh my gawd! It’s here, it’s here!! Today is St. Patrick’s Day!!! And as per usual, my last post of my St. Patrick’s Day blog-a-thon features cupcakes. And today I’ve got not just any old cupcake…no siree! What I’ve got here are Irish Coffee Cupcakes. Can’t get much more St. Patrick’s Day than that!

IMG_6277 (1)

So obviously, I’m giving you that classic Irish cocktail in cupcake form. It is surprising that the Irish Coffee is fairly young when one considers coffee cocktails. It was invented in 1943. Way back in 19th century France,  folks were already quaffing “Glorias” which were a mixture of “coffee & strong spirits”. And Viennese Coffee Houses had been serving Pharisäers, sweetened coffee, rum & whipped cream, for quite some time at that point. So fast forward to 1943, Joe Sheridan was the chef at Foynes Port in Limerick when he invented this warming drink and served it to a gaggle of cold and wet tourists. Eventually Stanton Delaplane, an american travel writer, encountered the drink at Shannon airport and brought it back to the US, writing about it extensively. And what do you know, it caught on. Folks loved it then, and still love it now.

IMG_6245 (1)

The classic Irish Coffee consists of hot coffee, Irish Whiskey and sugar and is topped with thick cream which is floated on top of the coffee/whiskey mixture. Soothing, warming and utterly decadent, you just can’t go wrong with this elixir. Serve it on a luxurious holiday morning or as a lovely nightcap – perfect every time. And these cupcakes…yeah, they’re worthy of their namesake.

IMG_6320 (1)

Tender, moist coffee flavored chocolate cake – filled with a creamy dark and decadent whiskey chocolate ganache and then frosted with a light and airy Irish Whiskey Whipped Cream and topped with a chocolate covered espresso bean…

IMG_6341

 

Dear Lawd! This is not only perfect on St. Patrick’s Day, but awesome year round. So what are you waiting for, you can have these ready for tonight’s shindig in two shakes of a lambs tail.

IMG_6290 (1)

Now me, I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

IMG_6254 (1)

Irish Coffee Cupcakes

Recipe from: Wife in Progress

Ingredients:

For the Cakes:

  • 3/4 cups Guinness
  • 1/4 cup strong black coffee (or King Arthur Espresso Powder works well here)
  • 1 cup unsalted butter
  • 3/4 cup 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 teaspoons pure vanilla extract
  • 2/3 cup sour cream

For the Whiskey Ganache Filling:

  • 1 cup heavy cream
  • 8 oz. bittersweet chocolate
  • 1 Tablespoon Jameson Whiskey

For the Whipped Cream Topping:

  • 1 small carton of whipping cream
  • 1/4 cup confectioners sugar
  • 1 Tablespoon Irish Whiskey

Espresso powder (I used King Arthur Espresso Powder, but you could also use cocoa powder or even freshly ground nutmeg in a pinch) and chocolate covered espresso beans to garnish

Directions:

For the Cakes:

Preheat the oven to 350°F (180°C)

Line 2 cupcake tins with liners.

In a large saucepan heat Guinness, coffee and butter together until it comes to a gentle simmer.

Add cocoa powder while whisking continuously to avoid lumps. Mix until smooth. Place in refrigerator to cool.

Place flour, sugar, baking soda and salt in bowl. Set aside

In the bowl of a stand mixer, combine eggs vanilla and sour cream.

Once the Guinness/cocoa mixture has cooled, add it to the egg/sour cream mixture. Mix until combined.

Add the flour mixture in 3 parts, mixing on low speed until just combined.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for 25 minutes

Cool completely on wire rack.

For the Whiskey Ganache:

Heat heavy cream until just shy of boiling.

Remove from heat and pour over chocolate. Do not mix. Cover with lid and let sit for 5 minutes.

Stir the mixture starting from the inside and working to the edges. Add the whiskey and mix until incorporated

Let sit for 10 minutes or so at room temperature. The ganache should thicken a bit. You can pop it into the fridge for a bit to speed this process up.

For the Whipped Cream Frosting:

Pour cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until Cream forms stiff peaks. Add Irish Whiskey to taste.

For Assembly: 

Once the cupcakes have cooled, cut out the center of each cake with an apple corer, knife or special cupcake corer tool, taking care not to cut all the way through the cake.

Place the whiskey ganache into a pastry bag and pipe into the cored cupcake to fill.

Spoon the whipped whiskey filling into a pastry bag and frost cupcakes.

Dust with espresso powder and top with chocolate covered bean.

Enjoy!
Irish Coffee Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful Kitchen Tools & Ingredients for Irish Coffee Cupcakes:
Cuckoo Luckoo Gourmet Chocolate Covered Espresso Beans – This link is for a 1 pound box of these beans. To be honest, I got mine at my local Starbucks. They sell them in little 1/75 oz snack packs!

 

 


Chocolate Dipped Baileys Pistachio Shortbread Cookies

March 15, 2017

IMG_6179

Oh my goodness, St. Patrick’s Day is nearly here! Today I’ve got a great little treat to share with you – Chocolate Dipped Baileys Pistachio Shortbread Cookies! Yes siree, now we’re cooking with gas! Absolutely scrumptious buttery shortbread cookies, shot through with Pistachios and lashings of Baileys Irish Creme and then dipped in  Bailey’s laced Chocolate and dusted with more pistachios.

IMG_6178

Be still my heart! How could anyone resist these tempters?

IMG_6189

These boozy little devils will be welcome at any Patrick’s Day celebration and they’re portable so you can take ’em on the road with you – down to the local parade and then out to the afters parties.

IMG_6215

You definitely want to make sure you keep up your strength throughout the day’s festivities. These decadent little dickens are just the thing to keep you going. And if you’re in a sharing mood, no doubt you’ll be quite popular. Bake up a batch today.

IMG_6185

Chocolate Dipped Baileys Pistachio Shortbread Cookies

  • Servings: 46 - 2 1/2
  • Difficulty: easy
  • Print

Recipe slightly adapted from: Recipes From a Pantry

Ingredients:

For the Cookies:

  • 250 grams (8.8 oz) unsalted butter, room temperature
  • 100 gram (3.5 oz) caster sugar
  • Juice of 1/2 orange
  • 4 Tablespoons Baileys
  • 250 grams (8.8 oz) all purpose flour
  • 125 grams (4.40z) rice flour
  • 5 Tablespoons pistachios, chopped
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • pinch of freshly ground nutmeg

For the chocolate/pistachio glaze:

  • 150 grams chocolate (your choice – dark, milk or a blend)
  • 2 Tablespoons Baileys
  • 5 Tablespoons Pistachios (finely chopped)

Directions:

Add the butter and sugar to the bowl of a stand mixer and cream them together until light and fluffy. Mix in the orange juice and Baileys. Add the flours, chopped pistachios, salt and spices and continue to mix until a soft dough forms. If the mixture is not pulling away from the sides of the bowl and seems too sticky to handle, slowly add flour by the scant Tablespoon just until it comes together.

Divide the dough in two and flatten each into a disc. Wrap in plastic wrap and place in the fridge for at least one hour.

Preheat the oven to 325°F (170°C/Gas 3)

Remove one of the dough discs from the fridge and roll int out on a lightly floured surface until it is about 1/4″ thick. Cut cookies with sharp cutter and place on a parchment lined baking sheet. Reshape, roll and cut any excess dough until it is all used. Place cut trays of cookies in fridge to keep cool until you are ready to bake them.

Bake shortbread for 12 -15 minutes, or until they are light golden brown.

Let the cookies cool on the tray from 10 minutes before transferring them to a wire rack to cool completely.

Once cookies are cool, combine the Baileys and Chocolate and slowly melt over a double boiler. Dip half of each shortbread cookie into the chocolate mixture. Shake the excess chocolate off and sprinkle with finely chopped pistachios. Set cookies aside until chocolate hardens. (Too speed this process, you can place cookies in the fridge.)

Enjoy!

Chocolate Dipped Baileys Pistachio Shortbread Cookies brought to you by: Runcible Eats (www.leaandjay.com)

Links to Helpful Kitchen Tools & Ingredients for Chocolate Dipped Baileys Pistachio Shortbread Cookies:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Norpro Silicone Pastry Mat

Norpro Nut Chopper

Norpro Scalloped Cookie/biscuit cutters

Bob’s Red Mill White Rice Flour

 


Boozy Irish Brownie Bites

March 13, 2017

IMG_5613

Boozy Irish Brownie Bites?!! Now we’re talking! These rich, decadent little gems are chock full of Irish Whiskey and frosted with a white chocolate, Baileys and Whiskey Ganache! I’m telling you, there is no way you could go wrong here. And just a warning, these guys are indeed boozy. I took care to add those spirits after the ganache was removed from heat, so there is no “oh the alcohol cooked off” with these darling treats. It is all there. Another thing that is absolutely great about these little guys is their diminutive size. You can literally just grab one and pop the whole thing right into your mouth.

IMG_5691

You know, just a small bite, a wee taste if you will, just in case you don’t really want to commit to eating a whole big honking brownie.

IMG_5612

Now, I’m sure that sounds good in theory and I know there are folks out there that have that kind of “I’ll just take a taste” self-restraint. I’m not really one of them. I just end up eating a plate of these irresistible little devils over the span of the evening. But hey, no regrets. St. Patrick’s Day only comes once a year. You should definitely enjoy it!

IMG_5605 (1)

 

Boozy Irish Brownie Bites

  • Servings: 32- 34 Brownie Bites or 16 Regular sized Brownies
  • Difficulty: easy
  • Print

recipe slightly adapted from: Vintage Kitty

Ingredients:

For the brownies:

  • 1 vanilla bean
  • 9 Tablespoons salted butter
  • 1 1/4 cup sugar
  • 1/4 cup Irish Whiskey
  • 3/4 Cup plus 2 tablespoons unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup flour

For the Ganache:

  • 3 Tablespoons sugar
  • 1 Tablespoon salted butter
  • 1/4 cup heavy cream
  • pinch of salt
  • 8 oz. white chocolate, chopped
  • 1 Tablespoon Baileys Irish Cream
  • 2 Tablespoons Irish Whiskey

Directions:

For the Brownies:

Preheat oven to 325° F and line a 8″ square pan with parchment paper.

Slice the vanilla bean and scrape the seed outs.

Place the seeds and the pod in a medium sized dutch oven.

Add the butter and sugar to the pan and melt over medium heat, stirring frequently.

Once sugar has melted, remove vanilla bean pod.

Sift cocoa into the butter mixture and stir to combine.

Remove pan from heat and let mixture cool a minute or two. Add whiskey and stir to combine.

Add the flour and stir just until it is incorporated.

Pour brownie batter into prepared pan and bake for 20 -25 minutes or until a toothpick inserted comes out mostly clean.

Set brownies to cool on a metal rack.

For the Ganache:

While the brownies are cooling, combine sugar, butter, heavy cream and salt in a small saucepan over medium heat, stirring frequently.

Let the mixture boil for 2-3 minutes.

Remove from heat and slowly add the white chocolate, stirring until it is completely melted and smooth.

Slowly add the Baileys and Irish Whiskey, stirring until combined.

Pour the ganache over the warm brownies and spread with a spatula.

Allow ganache to harden over an hour or so.

If you wish to serve regular brownies, go ahead and slice them and enjoy. If you wish to make smaller brownie bites as I did here, use whatever shaped small cookie cutter to cut the brownies. I used a 1 1/2″ circle cutter.

Enjoy!

Boozy Irish Brownie Bites brought to you by: Runcible Eats (www.leaandjay.com)

 


Batley Cake

March 11, 2017

IMG_6025

Here we go, here we go, here we go! I’ve got my fourth St. Patrick’s Day recipe for you today and from now until March 17th I’ll be posting a new one every single day. Today’s gem is Batley Cake.

IMG_6079

If you’ve never heard of it before, believe me you’ll be so glad I’m introducing you. Batley Cake consists of two layers of a soft shortbread cookie or a more cake-like scone with a layer of luscious jam sandwiched between them, all dusted with confectioners sugar. Absolutely perfect with a cup of tea, or coffee if that’s your thing.

IMG_6013

Now you can use whatever jam for the filling that you like, provided it is a thicker, firmer jam, otherwise you risk it leaking out during the baking, leaving you with a rather amazing mess. Me? I chose that lovely Irish Whiskey Marmalade that I told you about when I made those Irish Whiskey Marmalade Tarts. The recipe for the Whiskey Marmalade, those adorable little Whiskey Marmalade Tarts, as well as the refreshing Irish Whiskey Marmalade Cocktail  that I just blogged about last week, all came from my friend Theresa’s debut cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

book-cover-fruitonthetable

Theresa’s company, The Green Apron, is an award winning artisan preserve company which she runs from her family’s orchards at Derryclough located near Ballingarry, County Limerick in Ireland.

1

All of her preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. Her Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015. As you can see, jams are pretty versatile, delicious not only spread over bread and scones but also scrumptious when used in a variety of other dishes. And Theresa’s book is simply jam-packed full (har, har, har…-forgive me…) with her award winning preserves recipes. Just think of all the culinary masterpieces you can create… You simply must get a copy today!  So anyhoo, now that I’ve finished my shameless promotion of T’s book (for the moment that is…you might see another fantastic recipe of hers before St. Patrick’s Day arrives…) back to this Batley Cake.

IMG_6087

The cake was so soft and tender, sweet but not too sweet. And what really put it over the top was that gorgeous thick layer of Irish Whiskey Marmalade – bright and fresh like a lovely spring day, which I think we’d all like to see at this point! And with that hint of whiskey flavor…well it’s just the thing to get you movin’ on a chilly March morning!

IMG_6047

Batley Cake

  • Servings: One 8-inch cake
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 225 grams all-purpose flour
  • 110 grams butter
  • 110 grams sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon milk
  • 3 Tablespoons firm jam ( I used the Green Apron’s award winning  Irish Whiskey Marmalade)
  • 1 Tablespoon icing (confectioner’s) sugar

Instructions:

Grease a 20-cm. (8 inch) round cake tin and preheat the oven to 180°C (350°F).

Put flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and baking powder.

Beat the egg, vanilla extract and milk together in a small bowl and then add to the dry ingredients. Blend together using a fork to form a soft dough.

Divide the dough into two and roll or pat out each piece into a 20 cm (8 inch) circle to fit the baking tin. Place one piece of the dough into the tin.

Using the back of a spoon, spread the jam over the dough in the tin to within a half inch of the edge. (If you spread it right up to the edge, the jam will escape out the sides, burn to the sides of the pan and make a mess.) Cover with the second round of dough.

Bake for around 50 minutes, until well risen and golden brown. Leave to cool for about 10 minutes, then remove from the tin and leave to finish cooling on a wire rack.

Just before serving, sprinkle with icing sugar to make it pretty.

Enjoy!

Batley Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Batley Cake:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Mason Cash The Forest Owl Mixing Bowl

Norpro Silicone Pastry Mat

Fat Daddio’s Anodized Aluminum Round Cake Pan – 8″

 


Irish Whiskey MarmaladeTarts

March 1, 2017

img_5762I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 17 days away! That means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected over 80 St. Patrick’s Days recipes at this point and that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions. I am very excited to kick off this year’s series of Irish recipes  with these fantastic Irish Whiskey Marmalade Tarts. Yup…what I’m talking about here is flaky, buttery shortcrust pastry which has been filled with a delicious homemade Irish Whiskey Marmalade laced batter. Sweet, bright  and citrus-y, it is like eating a burst of sunshine with every bite.

img_5781And I am so happy to tell you where you can find this recipe, as well as over one hundred other amazing seasonal fruit recipes. It can all be found in my good friend Theresa’s debut book: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey. Theresa and I met in college when she was finishing up her degree in botany. I can tell you first hand that she is an amazing cook, full stop. But fruit is by far her specialty.

1

After college, Theresa moved back to rural County Limerick and started her own business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

img_2809-e1463570050345-683x1024

Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

book-cover-fruitonthetableTheresa’s book, Fruit on the Table is a top 10 best selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing several different recipes from her book this year, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

blas-silver-2014-pic-e1463574382426-1

Now back to these yummy Irish Whiskey Marmalade tarts. My first task here was to make up a batch of the marmalade. This Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015.

img_5780

You will end up with much more of the marmalade than you require to make the tarts, but as you will see with some of my later posts, this marmalade is very versatile and you will be over the moon to have it around. Don’t forget to check back with me next week and see what else can be done with this scrumptious Irish Whiskey marmalade…besides eating it slathered over fresh-baked bread and scones. No brainer there…but believe me…there’s more!

img_5736

Now once you have that delectable boozy marmalade, the tarts come together in a flash and would be wonderful to have on hand on St. Patrick’s Day. Perfect with a cup of tea, these tarts are slightly sweet and wonderfully fragrant. Ordinary tea time will become extra special with these irrisistible Irish Whiskey Marmalade Tarts on the table!

img_5793

Irish Whiskey Marmalade Tarts

  • Servings: 12 Tarts, 5 pints of Marmalade
  • Print

recipe from: Fruit on the Table: Seasonal recipes from the Green Apron kitchen by Theresa Storey

For the Irish Whiskey Marmalade:

Ingredients:

  • 1 ruby grapefruit
  • 2 medium sweet oranges
  • 4 lemons
  • 3.4 l (6 pints) water
  • 2.7 kg (6 lbs) sugar
  • 60 ml (2 fl. oz.) good Irish Whiskey
  • 1 teaspoon mixed spice (Please note, mixed spice is different from all-spice. Mixed spice, sometimes also called pudding spice is a British spice similar to pumpkin pie spice, containing cinnamon, nutmeg and allspice. I have a link for it below, or here is a recipe for it.)

Directions:

Place a saucer into the refrigerator to chill.

Wash the grapefruit, oranges and lemons. Remove any blemishes from the skin and cut them into quarters. Place in the food processor and process on high speed until the peel is reduced to 6-mm (1/4″) pieces. If you like a bigger peel in your marmalade, don’t process it for so long, and if you like very little peel, process it for longer.

Put the processed citrus in a preserving pot with the water, stir well and cook on a high heat, stirring occasionally, until the peel is cooked and smooshes to wee pieces between your fingers. This usually takes an hour.

Add the sugar, stir well and cook over a high heat, stirring occasionally, until the marmalade reaches setting point, with a marmalade this usually takes 20 -40 minutes.

Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of marmalade will wrinkle. Marmalades should have wrinkles at least 2 -3 mm hight.

Remove from heat. Skim off any seeds and sugar foam.

Add 60 ml (2 fl oz) of good Irish Whiskey and 1 teaspoon of ground mixed spice.

Pour into warm sterilized jars to within 6 mm (1/4″) of the top. Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place the lids on and seal.

For the Irish Whiskey Marmalade Tarts:

*These tarts are baked in a bun tin rather than a muffin tin. Bun tins are similar to muffin tins but are much more shallow. If you don’t have bun tin, (there is an amazon prime link for one below – you could have it tomorrow :)) you could try filling a muffin tin half way, though I haven’t tried that and can’t speak to the results.

Ingredients:

For the shortcrust pastry:

  • 110 grams (4 oz.) butter (chopped)
  • 225 grams (8 oz.) plain flour
  • 1/2 teaspoon salt
  • 6 Tablespoons cold water

For the batter:

  • 75 grams (2 1/2 oz) all purpose flour
  • 1/4 teaspoon baking powder
  • 60 grams (2 oz) butter (chopped)
  • 60 grams ( 2 oz.) sugar
  • 1 large egg – beaten
  • 1 Tablespoon Irish Whiskey Marmalade

Directions:

Rub the butter into the flour until it resembles fine breadcrumbs and then mix in the salt. Add the cold water, one tablespoon at a time, mixing after each addition until the pastry holds together. You may not need to use it all. Knead it a few times until it is smooth and then cover it and put it in the fridge to rest for at least 30 minutes.

Preheat the oven to 200°C (400°F/Gas 6).

Roll out the pastry on a floured surface until it is about 3 mm ( 1/8″) thick. Cut out circles slightly bigger that the size of the bun hole and put them into the tin.

Mix the flour, baking powder, butter, sugar and egg together until smooth. I do this in my food processor.

Fold in the Irish Whiskey Marmalade.

Put 1 teaspoon of the batter into each pastry case.

Bake the tarts for 18 – 20 minutes until golden brown.

Remove the bun tin from the oven. Let the tarts cool in the tin for a few minutes and then carefully take them out and place them on a wire rack to finish cooling.

Enjoy!

Irish Whiskey Marmalade Tarts bought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Irish Whiskey Marmalade Tarts:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel

Nonstick Twelve Hole Shallow Bun Tin

Mixed Spice


%d bloggers like this: