Guinness infused, chocolaty cupcakes, filled with Jameson Irish whiskey ganache, topped with sweet and creamy Baileys buttercream. Did I get your attention yet??

Never in my wildest dreams would I have ever thought to add beer to my cupcakes. Okay, I might have thought about it, but I wouldn’t expect it to taste any good. When I think beer I think… wings, sliders, football, barbecues, pretty much anything but cupcakes. But my friends, I have to tell you, combining a cup of stout beer like Guinness with this chocolate cupcake recipe resulted in a surprisingly moist, rich, chocolaty cake I would recommend to anyone.

Since St. Patrick’s Day is right around the corner (March 17th to be exact) and Hoboken is celebrating with Lepre-con all day today, I figured now is a perfect time to introduce these Irish Car Bomb cupcakes.

For those of you who are unfamiliar with America’s staple St. Patrick’s Day cocktail, here’s what it contains: 3/4 pint of Guinness, 1/2 shot of Irish whiskey such as Jameson floated over 1/2 shot of Irish cream such as Bailey’s. The shot is dropped into the beer and chugged quickly, before the mixture begins to curdle. Some say it tastes like a chocolate milkshake. I must agree.

For those of you who are very familiar with this St. Patty’s Day drink-of-choice, are you also familiar with what an Irish car bomb is exactly? I would assume that if you’ve never looked into the meaning, you’d have no idea where the name came from. Well, it’s your lucky day (no pun intended), here’s a little history lesson!

From the 1960s to the later years of the 1990s, Northern Ireland was involved in a period called the Troubles. During the Troubles, war was declared and ongoing violence took place. On July 21, 1972, the Irish Republican Army (IRA) used 22 car bombs in the city of Belfast. These bombs took the lives of a few innocent people, while many were left severely injured. This day became known as Bloody Friday.

Many people these days find the use of the name ‘Irish Car Bomb’ to describe a popular drink to be offensive and distasteful, while some find it fairly harmless. In American culture, this is a drink we are simply accustomed to ordering on St. Patty’s Day. So next time you order one, you’ll know a bit of the history, too.

Now, I didn’t mean to be a Debbie Downer telling you the historical meaning behind an Irish car bomb, so let me lift your spirits a little. Irish car bombs as a drink are very tasty, but as a cupcake – even tastier! As I mentioned earlier, these cupcakes are alcohol infused from top to bottom (literally). Guinness is baked right into the cupcake batter, resulting in a rich, chocolate cake, Jameson is poured into warm ganache which is piped into the center of the cupcake, and they’re all topped off with creamy, rich, and decedent Baileys buttercream. Although the process to make these cupcakes many seem like a lot of work, they’re worth it, trust me. This recipe is definitely a keeper!

Irish Car Bomb Cucpakes
adapted from Smitten Kitchen

Makes 24 cupcakes

For the Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 2-3 teaspoons Irish whiskey

Baileys Frosting

• 4-5 cups confections sugar
• 2 ½ stick unsalted butter, at room temperatue
• 6-7 tablespoons Baileys

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

The insides will look like this:

Frosting Directions: Whip the butter in the bowl of an electric mixer for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Enjoy, and Happy Hoboken St. Patty’s Day!

I couldn’t wait to put this post up! To be honest, I’m still in the middle of frosting these bad boys. And in the middle of baking and frosting them, I cooked an awesome dinner (thanks @FifteenSpatulas!). If you couldn’t tell, I’m very much in the Valentine’s Day mood =)

I couldn’t resist making heart-shaped sugar cookies this year. They’re so cute and so easy to make. I’ve come across a ton of recipes for sugar cookies and royal icing, and I think I found my favorites. Only problem: I couldn’t find meringue powder! Anywhere. Seriously, where do I have to go to find this stuff?!

Anyway, the icing I used was a bit too liquidy to pipe, so I used the spoon method. Worked for me! Happy cookie baking to all!

Oh, and I learned how to marble the icing here. Definitely check out this blog for some neat decorating ideas.

Sugar Cookie Recipe from Everyday Occasions

• 2 sticks of butter
• 1 1/2 cups of powdered sugar
• 2 1/2 cups of flour
• 1 tsp of vanilla
• 1 tsp of cream of tarter
• 1 tsp of baking soda
• 1 egg

In your Kitchen Aid fitted with the paddle attachement, whip together butter and powdered sugar. Add Flour, vanilla, cream of tarter, soda, and egg. On slow, stir together ingredients just until combined. Turn the dough out onto a floured board and wrap it with plastic wrap. Let the dough rest in the refrigerator for 20 minutes.

Unwrap the dough and put it on a floured board. Be sure to flour the rolling pin, as well. Roll out dough until 1/4 inch thick.
Cut shapes. Place them on a parchment lined baking sheet. Bake for 6-8 minutes at 350 degrees just until the edges begin to turn brown – baking time will depend on size and thickness of the cookie.

Royal Icing not using meringue powder

• 2 egg whites
• 1 lb powdered sugar
• 1 tsp light corn syrup
• 1 tsp vanilla extract

Beat egg whites and a little bit of the powdered sugar in a stand mixer. Slowly add the rest of the powdered sugar, corn syrup, and vanilla. To make it thicker, add more powdered sugar.

I’ve always seen these little crescent shaped cookies, but have never actually ate one, nor have I had any desire to make them. I’ve been nearly obsessed with Dorie Greenspan’s cookbook lately and came across this recipe, and since it was right in the middle of the holiday season, I figured, why not!?

Rugelach, pronounced ru-ga-la, is a crescent shaped cookie that can be custom made according to your taste bud’s preferences. The cream cheese dough can be wrapped around raisins, currants, chocolate, walnuts, pecans, hazelnuts, cinnamon sugar, and apricot or raspberry jam – omit or add ingredients as you desire!

The recipe in Dorie’s book included currants, mini chocolate chips, jam, cinnamon sugar, and walnuts so that’s what these have in them. I was skeptical at first; how was I supposed to roll this little piece of dough around all these ingredients, but it works! These cookies have so many different tastes, but all together, they’re perfect for the holidays

Rugelach

Baking From My Home to Yours by Dorie Greenspan

For the dough:

• 4 ounces cold cream cheese, cut into 4 pieces
• 1 stick cold unsalted butter, cut into 4 pieces
• 1 cup all purpose flour
• 1/4 teaspoon salt

For the filling:

• 2/3 cup raspberry jam, apricot jam or marmalade (I used apricot jam)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped nuts (pecans, walnuts or almonds) (I used walnuts)
• 1/4 cup plump, moist dried currants
• 4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze

• 1 large egg
• 1 teaspoon cold water
• 2 tablespoons sugar, preferably coarse sugar

To make the dough

1. Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2. Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.
3. Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling

1. Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2. Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies

1. Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2. On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3. Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4. Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5. Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake

Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze

1. Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2. Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3. Transfer the cookies to racks to cool to just warm or to room temperature.

Andddd this would be the aftermath… my mom wasn’t too thrilled when she saw her kitchen haha!

Every year my family makes the same Christmas cookies. And every year, we put them in the same Christmas containers. The same cookies, in the same containers. Every year. It’s a tradition and we love our tradition!

These are (I think) my favorite cookie. They’re melt in your mouth good, packed with chocolate, walnuts, and buttery goodness, and I’m positive they wouldn’t taste nearly as good if it weren’t the holiday season! They’re great too because they yield so many, so they’re perfect for giving away – which is by far the best reason to make holiday cookies I highly suggest making these, but before you get started, check your fridge and make sure you have 3 sticks of butter.

Mini Chip Snowball Cookies

• 1 1/2 cups (3 sticks) butter or margarine, softened
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Mini Morsels
• 1/2 cup finely chopped nuts
• Powdered sugar

Preheat oven to 375° F.

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers (preferably your favorite holiday container).

I guess I just have to share how very excited I am about my early Christmas present from Chris. A 14 piece cake decorating set from Ateco. Twelve stainless steel tips, a 12″ flex decorating bag, and a coupler attachment. I swear I didn’t beg him to give them to me early so I could make a certain cupcake for Christmas (stay tuned for my creation!)

I don’t make cupcakes or cakes very often, but trust me, I will now!

Oh, and that personalized apron straight from Venice, Italy… no words, just adorable I can thank Chris for that one too!

Any cupcake suggestions?! I’m all for using my new tips!

I’ve been trying to make as many desserts from this cookbook I borrowed from my boss before I have to give it back – but hopefully Santa will return it to me for future baking

This past week I made the sugar-topped molasses spice cookies, mainly because they looked delicious, seemed easy, and I had extra molasses in the cabinet from the Bohemian wedding cake I made a few weeks ago.

I highly recommend these cookies for anyone who likes a cookie with a kick. I was intrigued by the use of pepper in them, which I’ve never used in a cookie before, but an a big fan of now! These cookies are almost like a gingerbread cookie, only more crunchy and spicy. They’re great for dunking in milk or with a giant mug of hot cocoa.

Ohhhh winter….

Before I give the recipe though, I want to give all you wonderful bakers out there that might actually make these cookies a few tips.

1. Last minute, I realized I didn’t have allspice, so handy-dandy Google allowed me to look up a substitute (which I use a lot when I don’t have a certain ingredient on hand). Instead of allspice, I used a teaspoon of pumpkin pie spice.
2. Freeze the dough for as long as possible, and work quickly when you take it out. I found that the warmer the dough and my hands got, the more easily the dough stuck to the palms of my hands.
3. Don’t flatten them too thin; they spread while baking. My cookies came out a bit too crunchy (but keeping them in an air-tight container keeps them soft, so if this happens to you, stick them in a container and keep a lid on it).
4. The recipe says to use the bottom of a glass to flatten them. This works if you have a glass with a big enough bottom, but unfortunately the bottom of my drinking glasses were tiny. So I used the bottom of my plastic measuring cup. I recommend glass because it sticks less, but if you have to use plastic, make sure you have enough sugar on the bottom to keep from sticking.

There you have it, a few minor problems I ran into, but hopefully none of you will! These cookies are reallly easy to make and so yummy. Enjoy!!



Sugar-Topped Molasses Spice Cookies

Baking From My Home to Yours by Dorie Greenspan

Ingredients

• 2 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• pinch cracked or coarsely ground black pepper
• 3/4 cup unsalted butter, room temperature
• 1 cup light brown sugar
• 1/2 cup molasses (not blackstrap)
• 1 large egg
• 1/2 cup sugar, for rolling

To make

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth, very soft dough.

Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.)
Center a rack in the oven and preheat the oven to 350 degrees F.
Line two baking sheets with parchment or silicone mats.Put the sugar in a small bowl.

Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.

Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.

Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough. Yield: about 24 fairly large cookies (I got a few more)

Storage: The cookies will keep for at least 1 week in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

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