If ever there was an occasion that called for eating alcohol, Paddy's Day is it!
And if you want something that is both an alcohol, and with a little food attached (you know, to soak up some of the alcohol), we bet these will all go down a treat:
1. Baileys Cheesecake Brownie Bites
Get this; Baileys Irish Cream is mixed into both the brownie batter and the cheesecake swirl, meaning these little beauts are perfect for your St. Patrick's Day celebrations.
Ingredients
For the Brownie layer
-
- 3 oz dark chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tablespoons Baileys Irish Cream
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
For the Cheesecake layer
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg, at room temperature
- 2 tablespoons Baileys Irish Cream
Instructions
-
- Preheat oven to 325 degrees F. Spray an 8inch square baking pan with nonstick cooking spray. Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan. This creates handles to remove the cooked brownies from the pan.
For the Brownie layer
-
- Place the chocolate and butter in a medium microwave safe bowl. Microwave for 30 seconds, then stir the mixture. Continue microwaving and stirring in 10 second intervals until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar until smooth. Let the mixture cool slightly .
- In a small bowl, whisk together the flour, baking powder, and salt.
- Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated. Mix in the Baileys Irish Cream.
- Add the flour mixture to the chocolate mixture and stir until just combined. Fold in the mini chocolate chips (if desired)
- Spoon the batter into the prepared pan
For the Cheesecake layer
- In a medium bowl, beat the cream cheese, sugar, egg, and Baileys Irish Cream until very smooth.
- Spoon the cheesecake mixture in large dollops on top of the brownie batter. Use a table knife to gently swirl the batter and cheesecake.
- Bake for 40 - 50 minutes, until the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly, but is set.
- Cool the brownies completely in the pan, then remove using the parchment/foil handles. Wait until they are completely cooled to cut.
(Recipe via Feastie.com)
2. Chocolate Whiskey Dipped Irish Cupcakes
Chocolate + whiskey? Count us in.
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.
(Recipe via Feastie.com)
3. Guinness Black Magic Cake
Ingredients:
For the cake: (This recipe will make 2 – 9″ cake layers or 3 – 8″ cake layers)
- 200 g (7 oz) plain flour
- 350 g (12 oz ) caster sugar
- 75 g (3 oz )cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 225 ml (8 oz) Guinness
- 225 ml (8 oz) buttermilk or milk soured with 1 tsp lemon juice
- 100 ml (4 fl oz) coconut oil (can substitute vegetable oil)
- 1 tsp vanilla extract
- 1 recipe of Ermine Frosting (to follow)
- 1 recipe of Salted Whiskey Caramel (to follow)
Directions:
Preheat the oven to 180°C (350°F). Prepare 3x20cm (8″) pans or 2x23cm (9″) pans – grease and line the bottoms and sides with parchment paper.
Sift the flour, sugar, cocoa powder, soda, baking powder and salt together into a large bowl.
Put the eggs, Guinness, buttermilk, oil and vanilla extract into the bowl of your stand mixer and whisk together on low speed until combined.
Gradually add the dry ingredients and beat for a couple of minutes, scraping the bottom and sides of the bowl. The batter will be fairly thin.
Pour into the cake tins filling only halfway. Bake the 20cm cake layers for about 20-25 minutes (the 23cm cakes take 30-35 minutes) or until the top of the cake is firm and a skewer inserted in the centre comes out clean. Cool on a wire rack.
Pipe or spread the frosting over the layers drizzling caramel over each layer before sandwiching together. Pipe frosting over the top layer and drizzle with caramel. Serve at room temperature (the frosting will harden in the fridge).
Ermine Frosting
Ingredients:
- 200 g (7 0z) unsalted butter
- 200 g (7 oz) caster sugar
- 235 ml (1 cup) milk
- 5 Tablespoons plain flour
- pinch salt
- seeds from 1 vanilla pod
Directions:
Put the milk and flour in a small saucepan and whisk over medium-low heat until the mixture thickens and the whisk leaves a trail. Transfer to a bowl and cover with cling film, pressing it on the surface to prevent a skin forming. Cool completely before using (speed up the process by putting the bowl in the fridge or freezer).
Whisk the butter and sugar together for about minutes, stopping the mixer and scraping the sides and bottom of the bowl as you go. Make sure that the sugar has completely melted before proceeding. Unmelted sugar is what leads to a grainy buttercream, and no one likes that! Once the butter/sugar mixture is smooth and fluffy, then add the vanilla and salt.
Start adding the milk roux, one tablespoon at a time, until the frosting is completely smooth and has the consistency of whipped cream.
Salted Whiskey Caramel
Ingredients:
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter, cut into pieces
- 2 Tablespoons Irish whiskey
- 1/2 tablespoon fleur de sel
Directions:
Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350° F.
As soon as the caramel reaches 350°F, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the whiskey and fleur de sel and whisk to incorporate.
Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks
