Baileys, White Chocolate, Cranberry & Pistachio Flapjacks

March 2, 2014

IMG_5583

These Baileys, White Chocolate, Cranberry & Pistachio Flapjacks are exactly what the doctor ordered today! But wait, I just realized that I might have confused a few of you out there in the blogosphere. You’re probably looking at the photo and thinking, “What Flapjack? That’s a granola bar. A flapjack in the States is a pancake.” Hmmm…perhaps. But in Ireland, that is a Flapjack. It is funny how sometimes even though everyone is speaking English, the words just don’t mean the same thing. For instance, in college once upon what seems like one million years ago, a bunch of us gals were sitting around talking about what fashion accessories we thought looked good on guys. I mentioned that I thought guys looked good in suspenders, which was met with much laughter. Drying her eyes, one friend went on to ask me “how do you get the fellas to wear them?” Somewhat puzzled I said “You just tell them they look good in them and they’ll wear them!” Met with gales of howling laughter. O.k. I thought, what gives? Well…it turns out “suspenders” in Irish-English are a garter belt used to hold up ladies stockings. They not the things that go over your shoulders to hold up your britches, which are in fact are not called suspenders in Ireland but are called “braces”, which I thought were just the things worn on snaggledy teeth to straighten them. Tricky huh?  Another memorable Irish-English faux pas on my part was when a male friend of mine said he was heading out in his car to drive downtown and I said, “Will you give me a ride?” Yeah…that string of words means something totally different from what I intended. (I’ll just let you figure that one out on your own…) Oh well, live and learn.

IMG_5612

So back to the subject at hand…these little delights are flapjacks. And the ones shown here a chock full of all sorts of yumminess like White Chocolate, Cranberries, Pistachios and – be still my heart – Baileys! But Flapjacks are very versatile, you can swap in or leave out whatever you like. Anyone for dark chocolate and coconut? If you are feeling particularly healthy one day, use honey instead of golden syrup and throw in a big helping of fruit, grain and nuts. (Guess you’d have to leave out the Baileys if you were going all healthy huh? shock, horror) It’s all up to you. And me? I like the combination I’ve come up with here, especially that sea salt sprinkled over the top to give it that sweet and salty taste sensation. Only complaint is they were gone in a flash. Luckily they are quick and easy to make, so I can just do another batch. And happily I did find a great use for all those crumbly bits that were left behind in the tin. I’ve been sprinkling them over my yogurt or Skyr (for those of you who read my recent Iceland post). Delicious! Nothing like a hint of Baileys first thing in the morning to get you going!

IMG_5566

Baileys, White Chocolate, Cranberry & Pistachio Flapjacks

recipe adapted from: The Daily Spud

yield: 24 -26 flapjacks – depending on how you cut ’em

Ingredients:

  • 175 grams (12 1/2 tablespoons) unsalted butter
  • 50 grams dark muscovado sugar ( you can substitute in dark brown sugar)
  • 2 Tablespoons Lyle’s Golden Syrup ( you can substitute in light corn syrup or honey)
  • 2 Tablespoons Baileys
  • 1/4 teaspoon fine salt
  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 250 grams rolled oats
  • flaked sea salt

Directions:

Line a 9″ x 9″ baking tin with parchment paper.

Preheat the oven to 325° F.

Place a small, heavy saucepan over medium heat and add the butter, sugar, golden syrup, Baileys and salt. Heat, stirring occasionally, until the butter and sugar have melted.

In a large bowl, whisk together the oats, pistachios, cranberries, and white chocolate. Make a well in the center and add the melted butter mixture. Mix until combined. Place oat mixture in baking tin and press it down with the back of a spoon or a spatula. Sprinkle flaked sea salt over pan.

Bake on middle rack in oven until golden brown, about 20 – 30 minutes. allow to cool completely in the pan before slicing.

Enjoy!

Advertisements

Chocolate Whiskey Dipped Irish Cupcakes

March 17, 2013

IMG_2260

Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!) Woohoo! It’s finally here! Everyone is Irish today! I’m sticking with my blogging tradition and featuring a tasty Irish-y cupcake on St. Patrick’s Day. Two years ago it was Irish Car Bomb Cupcakes, last year brought you Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting and today…(drumroll please….) we have these deliciously decadent Chocolate Whiskey Dipped Irish Cupcakes. And just like all of my previous St. Patrick’s Day cupcakes, these little devils are a bit boozy. In fact, they have a perfect trifecta of Irish Booze. The cake portion of this treat is a rich chocolate Guinness creation, which is then topped with a velvety Baileys Cream Cheese Frosting. That sounds great all on its own right? I could’ve stopped there, but oh no….I then dipped the whole thing into a Irish Whiskey spiked Chocolate Ganache! Be still my heart!

IMG_2050

I was inspired to make these when I saw Arctic Garden Studio’s Irish Coffee Cupcakes. I loved the idea of piling on all of that creamy Baileys frosting and then dipping the cupcake into the whiskey chocolate. It reminded me of those dipped soft serve ice cream cones. You know like the ones at Dairy Queen, or from a Mr. Whippy truck or a 99 Flake ice cream for all of you in Britain and Ireland.

Unknown-1

For those of you unfamiliar with a “99” it is a soft serve vanilla ice cream cone which has a piece of a Cadbury chocolate bar which is called a “Flake” stuck into it.

Unknown

You can find them at all the shops etc. in Ireland. I even managed to find a Flake candy bar in good old Virginia, no small feat, and stuck it in one of my lovely cupcakes as a bit of an homage to the “99”.

IMG_2132

Even without the added Flake, these cupcakes are so reminiscent of dipped soft serve ice cream, albeit rather boozy – perhaps there is an adult ice cream truck – that my husband has christened them “Whiskey Whippy Cakes” which I like, but thought it might leave a lot of folks confused, so I went with Chocolate Whiskey Dipped Irish Cupcakes officially, but around here it’s another story! I don’t know what it is about us and ice cream cones recently. Perhaps we’re just ready for Spring, but since we don’t have those Spring temperatures yet, I guess we will just have to make do with these little boozy cupcake imposters.

IMG_2195

Ha! Everyone who knows me, knows I LOVE cupcakes so I’m not making much of a sacrifice here! These Whiskey Whippy Cakes will definitely make our St. Patrick’s Day all the more festive.

IMG_2126

Which reminds me, I think it’s time for a little celebratory drinky. I have managed to blog about an Irish-y dish everyday from March 1st up through today. Phew! I’m probably going to have to take a few days off after today’s publication, but don’t worry, I’m already planning out some great tempting future treats. In the meantime, check out some of my favourite blogs which come to you from Ireland to see what they’re cooking up, like: The Green Apron, I married an Irish farmer, Edible Ireland, Warm&Snug&Fat and The Daily Spud. And when you’ve finished browsing, get busy baking some of these mouth-watering Chocolate Whiskey Dipped Irish Cupcakes with their Guinness and Baileys and Whiskey (Oh My!) Just the ticket for a Happy St. Patrick’s Day! I hope everyone has a great time!

IMG_2166

Chocolate Whiskey Dipped Irish Cupcakes

recipe adapted from: Runcible Eats (the cake part of the cupcake) and Arctic Garden Studio

yield: 30 cupcakes

Ingredients:

For the Chocolate Stout Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup (  3 sticks) unsalted butter, room temperature and cubed
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup Guinness, poured and settled before you measure it out
  • 4 large eggs, room temperature
  • 1 cup sour cream

For the Baileys Cream Cheese Frosting:

  • Two – 8 ounce packages cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 6 tablespoons Irish cream liqueur, such as Bailey’s Irish Cream

For the Chocolate Whiskey Glaze:

  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 4 tablespoons whiskey

Directions:

for the cupcakes:

First, bake your cupcakes. Preheat oven to 350°F. Line two 12-cup muffin tins with muffin liners and spray lightly with non-stick spray. In a small saucepan over medium-low heat, melt your butter and set aside to cool slightly, then add in the cocoa powder and whisk until smooth. Whisk in the stout, then set aside to cool completely for another 10 minutes.

In a large mixing bowl, whisk together the eggs and sour cream, then whisk in the cooled chocolate and butter mixture. Whisk in the flour, sugar, baking soda, and salt, combining until just moistened. Fill each muffin cup with 1/4 cup of batter, so that the cups are 2/3 full. Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). Allow to cool completely before frosting.

for the frosting:

In a stand mixer fitted with the paddle attachment beat together the cream cheese, butter, and powdered sugar until smooth. Beat in the Irish cream liqueur.
Pipe frosting on top of cupcakes using a pastry bag or spread on with a spatula. You want a nice thick layer. Place cupcakes in the refrigerator while making the glaze. This will make them easier to dip.

For the glaze:

Melt the chocolate with the cream and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey.
Dip the tops of the frosted cupcakes in the glaze right to the edge of the cupcake paper, let excess glaze drip off before turning upright. Let cool, right side up, until the glaze is firm. Store cupcakes in the refrigerator, remove and bring to room temperature (about 30 minutes) before serving. This recipe makes more glaze than you need, but makes it easier to dunk the tops of the cupcakes. Store remaining glaze in the refrigerator, it will form a whiskey ganache that can be used later as a hot fudge ice cream topping by slowly heating or added to hot milk for a whiskey hot chocolate.

Enjoy!


White Chocolate & Baileys Coffee Bars

March 5, 2013

IMG_1036

It is day #5 of my St. Patrick’s Day countdown, which means there are only 12 days to go to the big day! I figured it was time to blog about something sweet. How about something sweet, with a wee bit of alcohol (strictly for medicinal purposes mind you) and a little caffeine to keep to moving? I’ve got it all right here for you in these White Chocolate & Baileys Coffee Bars.

IMG_1082

These bars are nothing short of addictive! Chewy and moist with a buttery, coffee flavour, you will find you just can’t leave them alone. And then there is that richly decadent Baileys Irish Cream glaze drizzled liberally over the top. So good you could eat it straight out of the piping bag (not that I know anyone who would do that).

IMG_1034

The original recipe called for sliced almonds to be scattered over the top of the bars before baking. My husband doesn’t care too much for nuts mixed into cookies or brownies, so I left them out. They sure do look pretty on Peanut Butter & Julie’s blog though, so if you like nuts, you might want to consider adding them in. These White Chocolate & Baileys Coffee Bars are just perfect for dessert, or great at your afternoon tea or coffee break as a little pick me up, or come to think of it – just fabulous for breakfast. I mean they are a bit caffeinated, you know to get you going in the morning. What is that you say? There’s alcohol in them? Oh, well everyone knows alcohol bakes out of desserts. Oh yeah, I guess the glaze isn’t baked. Hmmmm…..perhaps that’s why my day started off so lovely!

IMG_1123

White Chocolate & Baileys Coffee Bars

recipe adapted from: Peanut Butter & Julie

Yield: 16 bars

Ingredients:

  • 2 1/4 sticks butter, melted and cooled
  • 2 cups golden brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 tablespoons espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chopped white chocolate (or white chocolate chips)
  • 1/2 cup sliced almonds (I omitted these)
  • 1 cup confectioners’ sugar
  • 2 tablespoons Baileys Irish Cream
  • 2-3 teaspoons whole milk or cream

Directions:

Preheat the oven to 350° F degrees.  Line a 9X13-inch baking pan with aluminum foil so that there is a 1-inch overhang, and spray the foil with nonstick baking spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar at medium speed until creamy, 3-4 minutes.  Add the eggs, one at a time, beating well after each addition, and continuing to beat for 1 minute more after the last egg is added.  Beat in the vanilla.

In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add the dry ingredients to the wet ingredients, mixing on low-speed until incorporated.  Remove the bowl from the mixer and stir in the white chocolate chips.

Pour the batter into the prepared pan, smoothing the top with an offset spatula.  Sprinkle the almonds evenly over the top.  Bake until the top is set and a toothpick inserted into the center of the pan emerges clean, 24-28 minutes. (It actually took about 35 minutes for my bars to cook, so just watch a make sure the top is set.) Transfer the pan to a wire rack to cool completely.

For the Irish Cream Glaze, whisk together the confectioners’ sugar and the Baileys in a bowl until thoroughly combined.  Add enough of the milk/cream to achieve a thick glaze that is still of drizzling consistency.  Transfer the glaze to a small zip-top bag, seal, and snip a small corner off the end.  Use this as a “piping bag” to drizzle the glaze over the bars.

Allow the glaze to dry for at least 30 minutes, then cut into squares and serve.

Enjoy!


%d bloggers like this: