Spicy Irish Beef Brisket Tacos

March 16, 2015

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It’s almost here! Tomorrow is St. Patrick’s Day! Are you getting all your plans sorted for the day’s celebrations? I’ve got a great recipe for you to add into the mix, Spicy Irish Beef Brisket Tacos! Now I bet you’re not surprized to hear me say that these Spicy Irish Beef Brisket Tacos are not a traditional Irish meal. No, Irish cuisine is not really known to be hot and spicy. But all of my Irish friends seem to love spicy dishes, as much as the husband and I do. So I decided to have a bit of fun and make up a batch of what I thought would be perfect “Irish Tacos”. First thing I had to figure out was the meat. I thought about using corned beef brisket, but decided to go with with beef brisket, cooked slow in Guinness with some spicy chipotle peppers and adobo sauce thrown into the mix. Again with an eye to Corned Beef & Cabbage dinners, I thought these Irish tacos would definitely need to be topped with cabbage. But rather than boiled cabbage, I went with a crispy spicy Cilantro Lime Slaw. And how could it be an Irish Taco if it didn’t have potatoes on it? My solution was to make a thin crispy potato pancake which would sit right on top of the flour tortilla and under the spicy beef and tangy slaw.

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Then there was nothing to do but pile on the toppings, fresh cilantro, tomatoes, avocado, shredded Dubliner Cheese and sour cream all drizzled with a bit of that spicy Guinness/Chipotle sauce in which the brisket was cooked. Wow! As it turns out Spicy Irish Beef Brisket Tacos are fantastic! Definitely not traditional Irish fare but perhaps it is time to start a new tradition. These devils will certainly give your St. Patrick’s Day celebrations a spicy twist!

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Spicy Irish Beef Brisket Tacos

  • Servings: 8 - 10
  • Difficulty: easy
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recipe adapted from: The Tasty Bite

Ingredients:

  • 3 lbs beef brisket
  • Salt and pepper
  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 red onion, sliced
  • ¼ cup cider vinegar
  • 1 ½ cups Guinness extra stout 
  • 1 (14.5-ounce) can crushed tomatoes
  • ¼ cup molasses
  • 2 chipotle peppers in adobo
  • 1 Tablespoon adobo sauce
  • 1 Tablespoon chili powder
  • 2 tsps cumin
  • 2 bay leaves
  • 2 Tablespoons brown sugar
  • 8 -10 small corn or flour tortillas
  • Spicy Crispy Potato Pancakes (recipe noted below)
  • Cilantro Lime Slaw (recipe noted below)
  • Dubliner Cheese, shredded, for topping along with fresh diced tomatoes, fresh avocado fresh cilantro and sour cream

Directions:

Season the beef with salt and pepper. Heat a dutch oven or soup pot over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to a plate and set aside.

Add garlic and onion to the pot, and cook until the onion is translucent, about 5 minutes. Add cider vinegar, stout, crushed tomatoes, molasses, chipotle peppers, adobo sauce, chili powder, cumin, bay leaves, and brown sugar, and bring it to a boil. Lower the heat to a simmer, add the meat, and cook covered on medium low until the meat is tender, about 2 hours.

Remove the meat and discard the bay leaves. Using two forks, shred the meat along the grain. Pour the liquid and vegetables into a blender and puree until smooth. Add the sauce and shredded meat back into the pot, and allow it to simmer on low until the sauce has thickened up, about 15 minutes. Season with salt and pepper to taste.

To serve, warm tortillas. Lay one spicy crispy potato pancake on top of a tortilla and then pile on the brisket, shredded cheese, lime cilantro slaw, tomatoes, fresh avocado, fresh cilantro and sour cream.

Spicy Crispy Potato Pancakes

Ingredients:

  • 2 Cups grated potatoes
  • 1/2 Tablespoon Chili powder
  • 1 tsp Smoked Spanish Paprika
  • 1 tsp. fresh Cilantro, chopped
  • flaky sea salt and pepper
  • 1 1/2 Tablespoons (+ more as needed) oil for frying

Directions:

Squeeze grated potatoes to extract as much water as possible. Place potatoes in bowl and par cook in microwave for 2 minutes.

Remove bowl from microwave and mix chili powder, smoked paprika and cilantro into grated potatoes.

Heat oil in frying pan over medium high. Add about 1/4 cup of potato mixture and flatten with  a spatula. You want about a 5″ diameter pancake. Reduce heat to medium low. Season with salt and pepper. Now here comes the hard part, don’t touch it! Let the pancake cook for about 3 -4 minutes or until the bottom is golden brown. Gently flip the potato pancake over. Increase the heat to medium high again and cook for about 2 minutes. Season with salt and pepper.  Then lower the heat to medium low to finish cooking.

Place finished pancakes on paper towel covered plate and keep warm until ready to serve.

Cilantro Lime Slaw

Ingredients:

  • 3 1/2 cups shredded Cabbage or slaw mix
  • 1 jalapeno, seeds removed, chopped finely
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 Tablespoon rice vinegar
  • The juice from 1 lime
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin

Directions:

Place shredded Cabbage is large bowl.

In small bowl, place diced jalapeno, olive oil, cilantro, rice vinegar, lime juice, garlic salt, onion powder and cumin. Whisk to combine.

Pour jalapeno/oil mixture over cabbage and toss to coat.

Refrigerate until ready to serve.

Enjoy!

Spicy Irish Beef Brisket Tacos brought to you by: Runcible Eats (www.leaandjay.com)

 


Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
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recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa

March 10, 2015

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So my oh my…if I must say so myself, these Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa are just phenomenal! Actually the husband was pretty quick to declare this himself when they made their first appearance on our dinner table. I was pretty sure they would be right up his alley though. I mean we are talking a sandwich piled high with shredded Guinness braised short ribs, sweet caramelized onions and melted ooey, gooey Dubliner Cheese.

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As far as I’m concerned you really can’t go wrong with short ribs. They are so flavourful, so melt-in-your-mouth tender all on their own, but when braised in Guinness they take on some of that deep, malty, nutty flavour. Comfort food extraordinaire! Oh and I don’t want to forget the bread part of the sandwich. It is not just some store-bought hamburger bun. No, this special shredded beef needed and equally special roll. So I decided to bake up a batch of Waterford Blaa. I originally told you about this unique bread from Waterford, Ireland (no surprizes there huh?) when I used it for Chip Buttys (also supreme comfort food).

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Pronounced blah (you know as in blah, blah, blah….), it is a white soft yeast bread which is sprinkled with flour before being baked. It kind of “snows” flour when you pick it up (hah! Like we need anymore snow around here…) Unique to Waterford, I couldn’t think of a better roll for this Irish Short Rib Sandwich. Serve these at your St. Patrick’s Day festivities and you’ll be the talk of the town!

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Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa

  • Servings: 4
  • Difficulty: easy
  • Print

recipe slightly adapted from: Life Tastes Good 

Ingredients:

  • 2 pounds beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, sliced
  • 1 tablespoon freshly minced garlic
  • fresh thyme, 3 -4 sprigs, leaves only
  • 1 (14.9 ounce, approximately) can of Guinness
  • 1 Cup beef stock
  • 2 tablespoons butter
  • pinch of salt
  • 3 good sized yellow onions, sliced thinly
  • slices of Dubliner Cheese
  • 4 Waterford Blaa Sandwich Baps (recipe to follow, or click here to see my blog about this unique Irish Bread) – butter each half and lightly toast under broiler

Directions:

Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. Dredge the seasoned ribs in the flour until lightly coated, shaking off excess.

Heat a dutch oven over mid-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Allow the fat to heat up just a bit, but don’t burn it. Then add the ribs in a single layer and brown on all sides. You might not be able to fit all of them into the pan at once. That’s okay. Brown what you can on all sides and then remove the browned ribs and set aside until all ribs are nicely browned on all sides. This will take 4-5 minutes on each side to brown, but it is worth it. The browning definitely adds flavor.

When all the ribs are browned, remove them from the pan and set aside. Reduce the heat to medium, and add the sliced onion and 1 tablespoon freshly minced garlic to the pan. Cook, stirring, for about minute, add the thyme and cook for 30 seconds more and then pour in the can of Guinness. Stir, being sure to scrape all the browned bits from the bottom of the pan. Add 1 cup of beef stock into the pan and stir, bringing to a gentle boil.

Return the beef short ribs to the pan, cover and reduce heat. Allow the ribs to simmer until very tender – about 2 hours.

If you’ll be eating your short ribs sandwiches the same day, go ahead and start your caramelized onions. Heat a skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and a pinch of salt and stir, cooking, until they are tender. Reduce the heat to mid-low and continue to cook until the onions are a nice caramel color, stirring occasionally. This will take about 30-45 minutes. Once they are a deep golden color, give them a taste and add salt and pepper to your liking. Set aside.

When the short ribs are fall-off-the-bone tender, go ahead and remove the bones and discard. Shred the beef with two forks and set aside.

Pour the sauce in which the beef cooked into a gravy separator so that you can easily be rid of any excess grease. Or if you have mad skills you can attempt to skim grease from the top. Add shredded beef back into sauce if you are not ready to serve. Leaving it to sit in the sauce overnight will intensify the flavours. However, if it is showtime, just divide the beef among the four toasted buns and top with a spoonful of the sauce in which the ribs cooked. Then top with caramelized onions and a slices of Dubliner Cheese. Pop the sandwich back under the broiler to melt the cheese.

Enjoy!

Waterford Blaa

recipe originally from: I Married an Irish Farmer or see my blog about it here.

yield: 8 rolls

Ingredients:

  • 10 gram active dry yeast (about 1 tablespoons & 3/4 teaspoon)
  • 10 grams caster (superfine) sugar ( about 2 1/8 teaspoon)
  • 500 grams Bread Flour, plus more for dusting (A little shy of 4 cups)
  • 10 grams sea salt ( about 1 3/4 teaspoons)
  • 10 grams Unsalted butter ( about 3/4 tablespoon)

Directions:

Dissolve the yeast and sugar in 275ml lukewarm (98° F) water. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well.

Pulse flour and salt a couple of times in food processor to combine. Add the butter, cut into small bits and pulse 2-3 times.

Transfer flour/butter combination to the bowl of a stand mixer. Add the wet to the dry ingredients and mix until combined. Change to dough hook and knead for about 10 minutes, until the dough is smooth and elastic. It will go from rough to shiny.

Place in a bowl, cover with cling film, and leave in a warm place for 45 minutes. Remove from the bowl and knock back , pushing the air out the dough. Rest for 15 minutes, to give the gluten time to relax; this will make shaping easier.

Divide the dough into eight pieces. Roll each piece into a ball. Rest for five minutes more, covered.

Dust a baking dish with flour and place the dough balls, side by side. Dust with flour. Leave in a warm place for 50 minutes.

Preheat oven to  410° F (210° C, gas mark 6.5). Liberally dust the blaas with flour from a sifter for a final time and bake for 15-20 minutes.

Enjoy!

Guinness Beef Short Rib Sandwiches on Waterford Blaa brought to you by: Runcible Eats (www.leaandjay.com)


Guinness Hot Chocolate topped with Guinness Marshmallows

March 1, 2015

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Hello, hello, hello! Today is March 1st, which means that starting today I will be posting one Irish-y recipe every day all the way up to the big day…March 17th….St. Patrick’s Day! I’ve been inexplicably doing this for a few years now, so I’ve got quite a lot of great St. Patrick’s Day food ideas for you from past years as well. Just click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. There are over 50 recipes to choose from there. Not to mention all those that I will be adding this year. Which brings me back to today. I wanted to start my St. Patrick’s Day blog-a-thon off right and I thought I’d go for something boozy and decadent! That is just what I’ve got going on here with this Guinness Hot Chocolate topped with Guinness Marshmallows.

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And let me be clear….this is homemade Guinness Hot Chocolate…no powders here…with homemade Guinness Marshmallows bobbing around on top! Whaaaaat?!! Before I did it, I didn’t know marshmallows could be made at home…well that’s a bit of a fib…I should say I didn’t think I would ever do it.

Homemade Marshmallows waiting to be dusted

Homemade Marshmallows waiting to be dusted

Woooweee! They can and I sure did. And once you taste them, you’ll be spoiled for those little plasticy nuggets that come in bags at your local grocery.

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You’re kind of getting two recipes today as well. Of course, they can be served together. Gooey Homemade Marshmallows melting on top of a big mug of piping hot silky smooth liquid chocolate and Guinness blend is a no-brainer for sure, especially in light of the lovely weather we have been graced with this winter. But you can also just serve these marshmallows as a treat all on their own. Once you’ve accessorized them to meet whatever your tastes might be, they simply look divine and taste pretty heavenly as well!

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I’ve provided you with a couple of toppings options, but really you can add whatever you like. Get creative! But definitely try your hand at a batch of these Guinness Marshmallows today!

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But let’s not forget that rich, thick and creamy Guinness Hot Chocolate with all of the Guinness Marshmallow excitement. It will be exactly what the doctor called for to warm you once you’re back inside after the parades. Cold weather simply calls for the comfort of Hot Chocolate and the addition of the Guinness, which adds a bit of a nutty depth of flavour, really ups its game.

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Yup, this Hot Chocolate with an Irish twist is pretty special all on its own, but when you pop a couple of the marshmallows on top, you’ll think you’ve died and gone to heaven! So there you have it…day one of this years St. Patrick’s Day blog-a-polooza done and dusted. Only 16 more to go! Hope you’ll stick around for all the fun!

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Guinness Hot Chocolate topped with Guinness Marshmallows

  • Servings: 3 cups or 24 ounces for the hot chocolate. Number of servings will vary according to the mug size you plan to use and anywhere from 9 - 120 Marshmallows -depending how you slice them
  • Difficulty: easy
  • Print

recipes from: Guinness Marshmallows: Yes, More Please! Guinness Hot Chocolate: The Beeroness

Ingredients:

For the Marshmallows:

  • 3 envelopes unflavored gelatin /approx. 21 grams (I used powder, you’re welcome to use gelatin sheets )
  • 1 cup cold, flat Guinness Stout
  • 2 cups granulated white sugar
  • 1/2 cup corn syrup
  • 2 pinches of sea salt
  • 2 large egg whites beaten until stiff peaks.
  • 1 teaspoon vanilla extract

To dust:

  • ½ cup confectioners sugar
  • ½ cup cornstarch

For Toppings:

  • 1 cup dark chocolate for melting.
  • caramel sauce
  • 3-4 tablespoons roasted salted pistachios crushed.
  • Salty, pretzels
  • Maldon flaky salt

Directions:

For the Marshmallows:

Whisk the Guinness to flatten. Or just crack one open and leave it sitting the night before you plan to make the marshmallows. Remove some of the foam if necessary.

Lightly oil your 8×8 pan and generously dust with the confectioners sugar and cornstarch mixture. Reserve the rest for use when cutting the marshmallows.

Using the mixing bowl of your stand mixer, place ½ cup of Guinness and sprinkle the 3 envelopes of gelatin powder. Leave to bloom.

In a separate bowl, whisk your egg whites until stiff peaks set aside.

In a medium saucepan (and when I say medium, I mean you want to have sides at least 4″ high – if you’re nervous like me, go for an even deeper pan!) over medium high heat mix the sugar, corn syrup, and the other ½ cup of flat beer until the sugar is dissolved. At this point attach the candy thermometer to your saucepan and bring this sugary mixture to a slow boil until it reaches 240°F/ 116°C . This sticky, lava-like syrup will bubble up and foam like mad before it reaches 240°F. Stay calm! And stay back…it also pops and spits and burns like the dickens if any of that molten stuff lands on you! Remove from heat.

Fitted with the whisk, start your stand mixer on the slowest speed. Being very careful, start adding the hot syrup in a low stream to incorporate with the bloomed gelatine.

Once you pour in all the syrup, mix for 2 minutes and then proceed to add the egg whites along with the vanilla extract.

Mix  on high for about 10-12 minutes, until the mixture has double or tripled in size, it turns an off-white color, it has a nice shine to it and it holds stiff peaks.

At this point with the help of a spatula (lightly spray the spatula with some nonstick spray), Pour all this fluffy and highly sticky gooey goodness into your greased and powdery pan.

 Flatten the top and allow the marshmallow to dry for at least 4-6 hours. Overnight is best. The marshmallow should fill springy and soft  to the  touch.

Once dry, over a piece of parchment paper generously dusted with powder sugar and cornstarch mixture, un-mold the marshmallow sheet with a little spatula pulling from one corner and place the big square on top of the paper. With the help of a dusted knife, pastry cutter, pizza cutter or scissors, cut your marshmallows into squares.

Once they are cut, place the remainder of the confectioners sugar and cornstarch mixture in a bowl and toss the squares, so every side is covered with powder to avoid sticking. Shake the excess powder, and place the marshmallows on a clean cookie rack.

At this point, you will need to decide how many of these marshmallow are going to be used in hot chocolate and how many will simply be devoured all on their lonesome. The only reason I say this is that I prefer to have non-pretzelfied/pistachio’ed marshmallows on my hot chocolate, but to each his own. Proceed with toppings as you see fit!

Melt the dark chocolate, and warm any other sauces you plan to use. Drizzle the marshmallows, sprinkle with toppings of your choice.

Devour!

Guinness Hot Chocolate

Ingredients:

  • 1 cup Heavy Cream
  • ½ cup Milk
  • ½ cup Dark Chocolate Chips
  • 1 cup Guinness
  • 2 Tablespoons Sugar (if desired – remember those marshmallows will add quite a bit of sweetness as well)

Directions:

In a pan over medium high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.

Remove from heat, stir in the Guinness. Depending on your personal preference, add in the 2 tbs of sugar for a higher level of sweetness.

Return to heat and stir until desired temperature is reached (Usually between 140 and 160 degrees F).

Serve hot chocolate topped with Guinness Marshmallows.

Enjoy!

Guinness Hot Chocolate Topped with Guinness Marshmallows brought to you by: Runcible Eats (www.leaandjay.com)

 


Pints of Guinness Cupcakes

March 17, 2014

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My Goodness – My Guinness! What do we have here? Little Pints of Guinness Cupcakes for St. Patrick’s Day! Yup, today is the day! I wasn’t sure I was going to make it to here, but somehow, seventeen Irish-y recipes later, here we are! I’m finishing my countdown today with these delicious little boozy cupcakes. Are you kidding me? Of course they have booze in them! The cake portion of these edible pints are made with a moist and rich blending of chocolate and  Guinness. The “head” of these pints are formed with a smooth delectable and dreamy Baileys buttercream frosting. Yum, oh yum!!!

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Truth be told, I’ve made a version of these Guinness Chocolate Cupcakes with a Swiss Vanilla Baileys Buttercream Frosting before and they were a big hit. In their first incarnation, they looked just like regular little cupcakes and were topped with crumbled chocolate covered pretzels.

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This time around, I thought I’d like to have a little fun with the shape and since they were Guinness cupcakes, I thought I’d really try to capture the look of a pint of that wonderful elixir. I am very pleased with the results!

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In order to get that pint glass type shape, I baked these in popover pans, rather than the usual cupcake tins. Then I piped the Baileys buttercream frosting onto the top and smoothed it a bit with a spatula to get the appearance of that creamy Guinness head.

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What fun huh? Now you can drink your pint (pints…) and eat one too! Just perfect for your St. Patrick’s Day festivities. So what are you waiting for? Get on out there and have some fun! Lá Fhéile Pádraig Sona Daiobh! (Happy St. Patrick’s Day!)

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Pints Of Guinness Cupcakes

recipe from: Lea and Jay (yours truly 🙂 ) who originally adapted it from The Butch Bakery Cookbook by David Arrick and Allison Eats

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 Swiss Vanilla Baileys Buttercream Frosting:

  • 5 Large Egg Whites
  • 1 1/2 Cups Sugar
  • 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 tsp Salt
  • 3 Tablespoons Baileys Irish Cream

Directions:

First, bake your cupcakes. Preheat oven to 350°F. Butter two (6 well) popover pans. Take care to really butter them well so that the “little pints” will slide out easily once baked. 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 popover cup with 1/4 cup + 2 tablespoons of batter. (Each well of my popover pan held 3/4 cup of liquid total, so I was filling them 1/2 full). Bake for 20-25 minutes, until the cupcakes are set and a toothpick comes out clean (mine took about 24 minutes). Let cupcakes cool in the pan for 10 minutes and then carefully remove them from the pan to a wire rack. Allow to cool completely before frosting.

Now for the frosting. In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter, few pieces at a time, mixing well after each addition. Beat on medium-high speed until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and Baileys Irish Cream and beat for 5 seconds to combine.

Place frosting in piping bag and pipe onto cupcakes. Take spatula and smooth frosting until it resembles the head on a pint of Guinness.

Enjoy!


Bacon Wrapped Guinness & Cheddar Meatloaf

March 15, 2014

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So here I go…wrapping more things up in bacon. Yup…you’ve got my number by now. One might think that if I’m not drowning it in booze, I’m wrapping it in bacon! And this wonderful St. Patrick’s Day offering of Bacon Wrapped Guinness & Cheddar Meatloaf allows me to do both! That’s right, I’ve taken that old comfort food standard, meatloaf, and added some smooth, malty Guinness Stout and Irish cheddar into the mix and wrapped it all up in bacon.

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I didn’t think meatloaf could get any better, but I was wrong! I must admit, I’ve had some dreadful, tired old dry meatloaf in the past. And serving meatloaf did go out of fashion for a while. Though recently I’ve noticed it has made a comeback. I’m happy to say that I’ve been seeing it featured on the menus of several hot and trendy restaurants. But I’m not nearly as happy to see it as my husband is. He loves meatloaf and once he spies it on a menu, you pretty much can guess what he will be dining on that evening.

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So he was beyond happy when this amazing meatloaf meal showed up right on our own table. The beef and pork mixture is very tender, the earthy Guinness infused mushrooms are perfection and well…then there is the bacon. It is amazing! Not only does it infuse the meat with wonderful salty, bacon-y brilliance but it also serves to keep it very moist and juicy. No chance of dry meatloaf here! The original recipe called for a sweet Guinness-y glaze as well. I chose not to add it because we aren’t really into putting a sweet glaze onto our meatloaf. Sometimes even the standard ketchup is a bit too much for us. We don’t want one thing to interfere with the flavour of all of that meaty bacon-y goodness, so we left it out. But I know there are plenty of ya’ll  out there that do have a sweet-tooth and would love to glaze it up, so I’ve included the recipe for it here. For us that glaze seemed a bit like gilding the lily!

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Well folks, there you have it…beef and pork, wrapped in more pork and infused with Guinness. Served up with a big old helping of mashed potatoes and washed down with a pint or two…or so…You can’t go wrong with this Bacon Wrapped Guinness & Cheddar Meatloaf for your St. Patrick’s Day feast!

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Bacon Wrapped Guinness & Cheddar Meatloaf

recipe adapted from: Galley Gourmet

yield: 8 servings

Ingredients:

For the Glaze: (Glaze optional – I did not use it)

  • 3/4 cup (6 ounces) stout beer, such as Guinness extra stout
  • 1/2 cup plus 2 Tablespoons packed light brown sugar
  • 2 Tablespoons honey

For the Meatloaf

  • 2 Tablespoons butter
  • 2 medium yellow onions, finely diced
  • 2 large garlic cloves, minced
  • 8 ounces Portobello mushrooms, roughly chopped
  • 1 cup (8 ounces) stout beer, such as Guinness extra stout
  • 4 ounces quality white bread (about 2 slices of white bread), roughly torn
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 extra large eggs
  • 3 ounces Kerrygold Reserve Cheddar cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 12 ounces sliced bacon, about 12 strips

Directions:

For the Glaze
In a medium saucepan, bring the stout, brown sugar and honey to a boil.  Reduce the heat to medium and cook until reduced by half, stirring occasionally.  Remove from the heat and allow the mixture to cool; set half the mixture aside.  Reserve remaining glaze for another use.

For the Meatloaf
Preheat the oven to 350° F.
In a large skillet, heat the butter over medium heat.  Add the onion and saute until softened and just beginning to brown, about 6-8 minutes.  Add the garlic and saute for 1 minute. Add the mushrooms and cook until softened. Add stout and simmer briskly until almost dry, about 4-5 minutes.  Transfer to a large bowl and let cool until just warm.

In a shallow dish, soak the bread in the milk, tossing once, until soggy but not falling apart, about 5-7 minutes; set aside.

In the bowl of a food processor, add beef, pork, and soaked bread and process until well-combined, about 10 (1-second) pulses.  Transfer meat mixture to bowl with cooled onions/mushroom mixture.  Add eggs, cheese, parsley, Worcestershire, salt and pepper; mix with hands until thoroughly combined.

Line a large rimmed baking sheet with aluminum foil, then a sheet of parchment paper.  Transfer the meat mixture to the sheet and form into a 9×5-inch rectangular loaf.  Drape the meatloaf with slightly overlapping strips of bacon, tucking the ends under the loaf. Brush the top of the meatloaf with half of the glaze (if you are using the glaze).

Bake until an instant read thermometer registers 160° F in the center of the meatloaf, about 45-50 minutes.

Remove the meatloaf from the oven.  Place the oven rack 6 inches from the broiler element and preheat the broiler.  Brush the remaining glaze over the meatloaf (if you are glazing) and broil until the bacon is browned and crisped, about 2-3 minutes, checking and rotating to make sure the glaze doesn’t scorch.  Using two large spatulas, carefully transfer the meatloaf to a cutting board and allow to rest for 10-15 minutes.  Cut into 3/4 to 1-inch thick slices.

Enjoy!


Guinness Pretzel Truffles

March 12, 2014

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Time for more candy in this St. Patrick’s Day countdown I say! And who doesn’t like truffles? Better yet, who doesn’t like boozy truffles?!! These Guinness Pretzel Truffles will knock your socks off!

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You know how some truffles are just so tooth-achingly sweet you can’t manage to take more than one nibble? Not these little devils. You see they have a reduced Guinness syrup added to the chocolate. That Guinness reduction adds an earthy, slightly bitter stout flavour to the chocolate and also serves to temper the sweetness. I’m sure that sounds great to those of you with a bit more subdued sweet tooth. But wait…there’s more. These tasty treats are then rolled in crunchy, salty crushed pretzels.

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So there you have it – malty Guinness, rich dark chocolate and salty pretzels combined to make an irresistible St. Patrick’s Day confection. You can have a batch done in no time flat. So what are you waiting for?! You’ll absolutely drive folks wild with these!

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Guinness Pretzel Truffles

recipe from: SprinkleBakes

yield: 18 – 21 truffles

Ingredients:

  • 12 oz. bottle Guinness Extra Stout (divided)
  • 8 oz. semisweet chocolate
  • 1/2 cup softened unsalted butter, cut into pieces
  • 3/4 cup finely pulverized pretzel rods (you want these really pulverized – best to use a food processor)
  • 3/4 cup crushed pretzels for rolling truffles
Directions:
Place 1/4 cup plus 2 tbsp. Guinness Stout in a 2 cup saucepan.  Set aside.
Pour the remaining Guinness Stout in a separate small saucepan and bring to a simmer.  Cook until reduced to 1 tablespoon, about 15- 20 minutes.  Be sure to keep an eye on this because it can be tricky. You’ll notice it will foam up quite a bit at first. Don’t let it boil over as it will be quite the sticky mess to clean up! (Not that I have first hand knowledge of that or anything. 🙂 Also, once reduced considerably, the syrup can burn easily. So – don’t get distracted!
Chop the chocolate into pieces and place in the saucepan with the Guinness Stout. Place the saucepan over medium- low heat and let stand until the chocolate starts to melt.  Stir with a wire whisk to blend together the chocolate pieces, but don’t whisk vigorously – we’re not trying to incorporate air.
When the chocolate is melted and smooth, begin to add butter 1 tbsp.  at a time. Whisk gently until butter is melted, and then add the 1 tbsp. Guinness Stout reduction.  Stir in the pulverized pretzels.
Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).
Line a cookie sheet with wax paper. Scoop the Guinness ganache out by the heaping tablespoon and quickly roll between your palms.
Once all the chocolate is used up, chill the truffles in an air-tight container in the fridge until ready to roll in crushed pretzels. These chocolates will keep for 7 days when stored properly in the refrigerator.  Roll truffles in crushed pretzels just before serving (so they’ll be crunchy!). If crushed pretzels resist sticking to the chilled truffles, roll the truffles between your palms to warm them up, and then roll in the pretzels. The pieces should stick.
Enjoy!
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Irish Leek & Cheddar Tart

March 9, 2014

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There’s more than one day to a weekend. At least that’s what I’ve been told, even though it often feels like the weekend only spans a couple of hours, whereas the work week seems to go on for a bit shy of eternity. Well yesterday, I gave you a great brunch recipe for that Caramel Apple & Irish Whiskey Clafoutis, but I’ve got another great one all lined up for today and since the weekend seems to still be lingering around a bit, maybe you could jump on into the kitchen and whip up this Irish Leek & Cheddar Tart.

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Though this delicious tart should not be relegated to the breakfast/brunch time slot by any means. Truth be told though, we’ve added a simple green salad and eaten this tart for lunch or dinner just as many times as it has appeared in the morning. We are big leek fans around here and will gobble them up in no time flat even when they are just simply sautéed in butter, but once you add some stout beer, nutmeg, and thyme into the mix. Look out!

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The stout adds a real depth of flavour to those leeks. And the sharp Irish cheddar perfectly completed the dish, turning a tart with very simple ingredients into an indulgent delight. Categorize this recipe under “eat anytime” and often!

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Irish Leek & Cheddar Tart

recipe adapted from: Wee Kitchen

Ingredients:

  • 1/2 of Perfect Flaky Pie Crust recipe (recipe found below…or use store-bought if pressed for time)
  • 1 1/2 lbs. leeks, white and pale green parts, washed and chopped
  • 4 oz. ( 1/2 stick) butter
  • 1 Tablespoon flour
  • 3/4 cup Guinness or Murphy’s Stout beer
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 3-4 sprigs of thyme, leaves only
  • 1/4 cup milk
  • 1 egg, beaten
  • 3 1/2 ounces mature Irish Cheddar Cheese ( I used Kerrygold)

Directions:

Make batch of shortcrust pastry, or open box if using store-bought. Roll out shortcrust pastry on lightly floured work surface. Line 9″ tart pan with the dough. Cover the dough with a piece of aluminum foil and freeze for about 30 minutes.

Preheat oven to 375°F. Place dough-lined pan on a baking sheet with aluminum foil in place. Fill foil with beans or pie weights. Bake dough for 20 minutes, or until dough is beginning to turn golden.

Meanwhile, make the filling. In large saucepan melt the butter. Add the leeks and cook until tender, about 10 – 15 minutes, stirring occasionally. Stir the flour into the leeks and cook for 30 seconds to 1 minute more. Add the stout beer, stirring continuously until combined. Add salt, pepper, nutmeg and thyme. Let mixture simmer until beer is reduced and a thick sauce remains. Remove from heat and set aside.

In bowl, whisk milk and egg together.

Set tart pan on a parchment lined baking sheet. Sprinkle half of grated cheddar over the pastry dough. Add the leek mixture and top with remaining cheddar cheese. Carefully pour the egg mixture into the tart pan over the leek/cheese filling. Return tart pan to oven and bake for 25 – 30 minutes until filling is puffed and golden brown.

Perfect Flaky Pie Crust

Originally adapted from: Inspired Taste but also appears in my Mushroom, Onion & Thyme Galette

Ingredients:

(this recipe makes dough for two pie crusts – you will only need 1 for this tart recipe)

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

Directions:

This recipe will make enough dough for two pie crusts. You will only need one for this tart recipe. You can either half the recipe or go ahead and make the whole thing and freeze half so you’ll be ahead of the game next time you need shortcrust pastry.

Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.

Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Enjoy!


Guinness Braised Pulled Pork & Black Bean Chili

March 4, 2014

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Please tell me I got your full attention at Guinness Braised Pulled Pork. I mean, if you’re anything like the husband and I, we were sold at those first few words. Truth be told, pulled pork all on its lonesome can stop us in our tracks. Must be that southern thing. But then this recipe goes on to add that magical word “chili”  at the end. What?!! Guinness, Pulled Pork & Chili all together in one recipe? Ohhhh yes! And let me tell you it is out of this world, over the moon deeee-licious!

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How could it not be? First of all, you take that big old hunk of pork butt, which actually is not from the hind end of the animal, but from the shoulder area (go figure), and you rub it all over with a wonderful spice mix, then you sear it and let it cook slowly in a sea of Guinness. Not only does the Guinness tenderize the pork, but the meat becomes deeply flavoured with that most famous of Irish stouts. Now you could stop right there and folks would be pleased as punch if you just served up that amazing pork as it is. But no, you then take that magical spicy, Guinness-y braising liquid and use it as the stock for your chili. Once the black beans and other ingredients are in the pot, you take that melt in your mouth pork, which you have shredded or pulled and stir it right back into the mix. Brilliant!

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Time for a bit of a disclaimer. I will say that this chili is quite spicy, which suited us perfectly. But you know how we are. If you tend to be a bit reserved in the spiciness area, you might want to add the chipotle peppers and adobe sauce slowly, tasting all the while, that way you can adjust it to your particular prefered level of heat. My husband LOVED this chili. And we were able to get several meals from this big pot. Besides just serving it up as chili, I wrapped it up in flour tortillas, added some cheese and made Guinness Pulled Pork & Black Bean Chili Burritos, which were a hit to say the least! You simply must add this one to your catalog of chili recipes.

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Guinness Braised Pulled Pork & Black Bean Chili

recipe inspired by: The Beeroness

Ingredients:

For the pork:

  • 1 Tablespoon brown sugar
  • 1 Tablespoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 3 lb. pork butt (pork shoulder)
  • 2 tablespoons olive oil
  • 28 ounces Guinness (2 cans)
  • 2 cups beef stock

For the chili:

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans of black beans, rinsed and drained
  • 2 (14.5 ounce) cans of petite diced tomatoes
  • 3 chipotle peppers in adobo, minced (optional)
  • 2 teaspoons adobo sauce from chipotle can (optional)
  • 1 Tablespoon chili powder
  • salt and pepper to taste

For Serving:

cheddar cheese, chopped cilantro, chopped white onion, jalapeño peppers, sour cream

Directions:

In a small bowl, stir together the spices.

Rub the pork butt on all sides with the spice mixture.

Heat the olive oil in a large Dutch oven. Once hot, sear the pork on all sides until browned. Pour the beer and beef stock over the pork. Reduce heat to low. Cover pot with lid and allow pork to simmer away for about 4 hours.

Remove pork from pot and shred using two forks. Set aside.

Pour braising liquid into a gravy separator and let sit until pork fat has separated.

In the meantime, heat 1 tablespoon oil in large Dutch oven. Add onions, red pepper and garlic and cook until soft. Sprinkle 1 tablespoons of chili powder over onion mixture and cook for 30 seconds or so. Add reserved braising liquid, sans fat, to the pan. It should be about 3 1/2 Cups worth of liquid. Add the black beans, diced tomatoes, chipotle pepper and adobo sauce. Stir the pulled pork into the mixture and mix until all ingredients are combined.

Let chili simmer for at least 1 hour before serving. I prefer to let it simmer for 1 – 2 hours and then refrigerate it overnight to allow all of the flavours to come together. However, it will be great served the same day!

Garnish with cheddar, cilantro, onion and sour cream. (or toppings of your choice)

Enjoy!


Chocolate Whiskey Dipped Irish Cupcakes

March 17, 2013

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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!

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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.

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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.

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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”.

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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.

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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.

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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!

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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!


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