Bailey's Cream Cheese Frosting



Got this AWESOME little recipe from Closet Cooking.  Didn't try his Chocolate Stout Cake, as I already had my recipe for Chocolate Guinness Cupcakes (looks very similar, though)

Simple recipe, TRANSCENDENTAL taste!  5 stars!!!

I doubled the recipe because I didn't think it would cover 24+ cupcakes, but I think that was unnecessary.  One batch should cover that amount of cupcakes.  "Baby girl" didn't mind though!  She kept eating it by the spoonful!!

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Bailey's Cream Cheese Frosting from Closet Cooking

Ingredients

• 4 ounces cream cheese (room temperature)
• 1 cup confectioners' sugar
• 3 tablespoons of Bailey’s Irish cream

1 - Cream the cream cheese.
2 - Slowly mix in the confectioners sugar.
3 - Slowly mix in the Irish cream.

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Shopping List For
Bailey's Cream Cheese Frosting

• Cream cheese -  4 ounces
• Confectioners' sugar - 1 cup
• Bailey’s Irish Cream - 3 tablespoons

Get this recipe in PDF

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Chocolate Guinness Cupcakes

OK, this is a real good chocolate cupcake!!  REAL GOOD!!  The only problem I found was, I had to hunt for the flavor of the Guinness.  It was there, in the back near the end, but it wasn't robust enough for me.  Don't get me wrong - I loved it, but I'm going to try and bring out more of the Stout flavor next time. 

Jamie at My Baking Addiction tops this with a vanilla bean buttercream frosting, but I couldn't resist using a Bailey's cream cheese frosting.  I think I chose correctly because "Baby Girl" wouldn't stop eating the icing out of the bowl!

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Chocolate Guinness Cupcakes from My Baking Addiction

Ingredients

• 1 (12-ounce) bottle Guinness Stout
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda

1 - Preheat the oven to 350°F.
2 - In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla.
3 - Beat in the eggs, one at a time.
4 - Mix in the sour cream.
5 - In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
6 - Gradually mix the dry ingredients into the wet Guinness mixture.
7 - Butter 24 muffin tins and divide the batter among the muffin tins.
8 - Bake 25 minutes, until risen and set in the middle but still soft and tender.
9 - Cool before turning out of the tins.

Makes 24

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Shopping List For
Chocolate Guinness Cupcakes

• Guinness Stout - 1 bottle (12 ounces)
• Milk - 1/2 cup
• Vegetable oil - 1/2 cup
• Pure vanilla extract - 1 tablespoon
• Large eggs - 3
• Sour cream - 3/4 cup
• Unsweetened cocoa powder - 3/4 cup
• Sugar - 2 cups
• All-purpose flour - 2 1/2 cups
• Baking soda - 1 1/2 teaspoons

Cappuccino Cookies with Espresso and White Chocolate

I was looking for something different for "the Boy's" 15th birthday party, and I think this fits the bill!  He has recently developed a love of coffee, and walked 2 miles in the pouring rain to get to the nearest Starbucks (of coarse, no unbrella)!! 

I found Joy months ago, and have been drooling over her recipies ever since.  She seems to be really popular amoung the Foodies, and I'm excited to finally try one of her recipies.

Anyway, I'll make these tonight and update after the party.  Cheers!

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Cappuccino Cookies with Espresso and White Chocolate from Joy The Baker

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons instant espresso powder
• 1 cup white chocolate chunks

1 – Place racks in the center and upper third of the oven and line two baking sheets
      with parchment paper.  

2 - Set aside and we’ll preheat the oven after we chill the dough.

3 - In a medium bowl, whisk together flour, baking soda, salt and instant espresso
      powder.

4 - In the bowl of a stand mixer fit with a paddle attachment, beat together butter and
      sugars until light and fluffy, about 3 to 5 minutes.  

5 - Stop the mixer and scrape down the butter mixture with a spatula.  

6 - Add the egg, egg yolk and vanilla and beat on medium speed until mixture is fluffy,
      about 1 to 2 minutes.  

7 - Stop the mixer and add the dry ingredients, all at once to the butter mixture.  

8 - Beat on low speed until just combined.  

9 - Stop the mixer, add the chocolate chunks and fold together with a  spatula until
      well combined.  

10 - Cover the dough with plastic wrap and refrigerate for about 45 minutes.

11 - Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

12 - Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.

13 - Bake for about 12 minutes, until lightly browned around the edges.  

14 - Remove from the oven, allow to cool on the baking sheet for about 10 minutes,
      then remove to a wire rack to cool completely.  

15 - Store cookies in an airtight container.  Cookies will last several days.  

Makes 24 Cookies

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Shopping List For
Cappuccino Cookies with Espresso and White Chocolate

·       Unsalted butter - 1 cup (2 sticks)

·       Brown sugar - 3/4 cup

·       Granulated sugar - 3/4 cup

·       Large egg - 1

·       Large egg yolk - 1

·       Pure vanilla extract - 2 teaspoons

·       All-purpose flour - 2 1/4 cup

·       Baking soda - 1 teaspoon

·       Salt - 1 teaspoon

·       Instant espresso powder - 3 tablespoons

·       White chocolate chunks - 1 cup

Stuffed Peppers

I've been following Chef John For a few months now, and have found his video recipes very easy, and very good!  This was the first recipe I prepared from his blog, and it's a big hit with the kids (The boy gave it 4 grunts!)!

I have to say though, I like this dish prepared with both types of peppers (red and green), but the kids prefer the sweetness of the red peppers.  Also, because of the size of my baking dish (it only fits 6 halves), I have stuffing left over.  I just make it into meatballs for lunch the next day.

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Stuffed Peppers from Food Wishes

Ingredients

For the sauce:

•         1 tablespoon olive oil

•         1 onion, diced

•         1 cup beef broth

•         2 cups prepared marinara sauce, or other tomato sauce

•         1 tablespoon balsamic vinegar

•         1/4 tsp red pepper flakes, optional

For the peppers:

•         1 pound lean ground beef

•         1/4 pound hot Italian pork sausage, casings removed

•         2 cups cooked rice

•         1 cup finely grated "real" Parmesan cheese (Parmigiano Reggiano)

•         1/4 cup chopped Italian parsley

•         4 cloves garlic, minced very fine

•         1 can 10-oz diced tomatoes

•         2 tsp salt

•         1 tsp freshly ground black pepper

•         pinch of cayenne

•         4 large bell peppers

1 - Preheat oven to 375.

2 - Halve peppers and clean out seeds and membranes.

3 - Place diced onion, olive oil and salt in sauce pan and sweat until onions are

      translucent (about 5 or 6 minutes).

4 - After onions are done, remove half and set aside for pepper stuffing.

5 - To the remaining onions, add balsamic vinegar, beef broth, and marinara sauce.

6- Mix well and pour into a large casserole dish and set aside.

7 - In large mixing bowl, add remaining onions, ground beef, sausage, garlic, parsley,

      salt, pepper and 1 can of diced tomatoes. Mix well.

8 - Now add rice and Parmesan cheese. Mix well.

9 - firmly stuff pepper halves with stuffing mix.

10 - Place stuffed halves into casserole dish on top of sauce.

11 - Sprinkle additional Parmesan cheese on peppers.

12 - Cover with foil and place in oven for 45 minutes.

13 - After 45 minutes, remove foil and continue to cook for 15 to 20 minutes until

      peppers are soft.

14 - When peppers are done, baste and serve.

Serves 4

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Shopping List For

Stuffed Peppers

• Sweet onion - 1
• Beef broth - 1 cup
• Marinara sauce - 2 cups
• Balsamic vinegar - 1 tablespoon
• Red pepper flakes - 1/4 tsp optional
• Lean ground beef - 1 pound
• Italian pork sausage - 1/4 pound
• Rice - 2 cups cooked
• Parmesan cheese (Parmigiano Reggiano) - 1 cup
• Italian parsley - 1/4 cup chopped
• Garlic - 4 cloves
• Diced tomatoes - 1 can (10-oz)
• Salt - 2 tsp
• Freshly ground black pepper - 1 tsp
• Cayenne – a pinch
• Bell peppers – 4 large

My first post - a little about me!