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Monday, December 15, 2014

Guinness Irish Cream Cupcakes

Hey everyone!

I made these a few weeks back for a friend's birthday. Now, I don't really do alcohol (just not my thing), so I had to depend on the opinions of my boyfriend and friends- and I'm pretty sure you can't fake that kind of enthusiasm, haha. So these are super easy to make, despite having a few extra looking steps, and got rave reviews about how good they were- so go ahead, give them a shot! Let me show you how...

Your (a little large than usual but still mostly simple) arsenal.
Melt your butter, add Guinness, cocoa, and coffee.
Here's your butter-Guiness mixture on the left, and the egg and sour cream on the right (I only made a half batch).
After beating together the egg and sour cream, mix it all together well. This is when you can add your vanilla as well.
Then add in your dry ingredients...
And mix until just incorporated.
Fill greased cupcake tins/liners about 2/3 of the way full.
For some beautiful cupcakes like this!
And I didn't think I needed to show all the pictures from just another variation on a classic confectioner's sugar icing, so on the right is your Irish Cream Icing, and on the left your cupcakes.


[I only made a half batch, so that's what's in the pictures- a half batch made about 12 cupcakes exactly, and a half batch of the icing made enough to have extra if you're more of a medium-amount-of-icing person, and plenty if you're a I-like-a-ton-of-icing person :)]
Guinness Irish Cream Cake
-1 cup Guinness
-1 cup (2 sticks) butter
-3/4 cup cocoa
-1 tablespoon instant coffee
-2 eggs
-2/3 cup sour cream
-1 teaspoon vanilla
-2 cups flour
-2 cups sugar
-1 1/2 teaspoon baking soda
-1/2 teaspoon salt
Irish Cream Icing
-1/2 cup (1 stick) butter, softened
-3-4 cups confectioner’s sugar
-1 teaspoon vanilla
-3-4 tablespoons Irish Cream (like Bailey’s)
Cake:
Melt butter on the stove, add Guinness, cocoa, and coffee. Remove from heat, let cool slightly.
Beat eggs and sour cream in a large bowl.
Slowly temper the butter mixture into the eggs and sour cream, mix well.
Add dry ingredients, and mix just until incorporated.
Fill greased cupcake tin/liners about 2/3 of the way full.
Bake for 16-19 minutes, until a tester comes out clean.
Icing:
Beat butter and confectioners sugar together. Add vanilla, beat well.
Add Irish Cream until you reach a spreadable consistency.
Ice your cupcakes once cool, enjoy!


And here are the finished cupcakes!

Savor it!
love, rue

Monday, December 1, 2014

Caramel Filled Cookie Cups

Hey there everyone,

I hope you had a wonderful Thanksgiving, if you're in the tradition of celebrating it! Here's a super simple recipe that could turn into all kinds of creative and wow-worthy holiday desserts- fill these with whip cream, no-bake cheesecake filling, fruit, chocolate, the list goes on!! Like last week, these start with my favorite cookie base (from my Perfected Chocolate Chip Cookies). And, please, it goes without saying they're just delicious all by themselves! Let's go!

Your cookie base, chocolate chips, and caramels.
And here's a picture of how I did the process, basically.
Ending up with this beautiful tray! Half have chocolate chips, half are sprinkled with sea salt.
And here's what they look like right out of the oven- just brown around the edges, and puffy in the middle.
Let them cool, and they'll fall in a little, leaving you with a little cookie cup to fill with whatever you like (or nothing at all)!


Caramel Filled Cookie Cups
-1 cup (2 sticks) butter)
-3/4 cup white sugar
-1 cup brown sugar
-2 eggs
-1 tablespoon vanilla
-1/4 cup caramel sauce
-3 3/4 cups flour
-1/2 teaspoon salt
-1 1/2 teaspoon baking soda
-24 (approx.) small pieces of caramel.
-optional: mini chocolate chips, sea salt
Grease a mini-muffin tin.
Cream butter and sugars. Stir in eggs, vanilla, and caramel sauce.
Add flour, salt, and baking soda and stir well.
Using a cookie scoop or spoon, get medium sized balls, form around the caramel bits, and place in your mini-muffin tin. Sprinkle with chocolate chips or salt (or other) if you desire.
Bake at 350 F for about 8-10 minutes, until just starting to brown, or 11-12 if you like your cookies a little crispy.


Your finished product- easy to store, and easy to eat!! Enjoy!

Savor it!
love, rue

Monday, November 24, 2014

S'more's Chocolate Chip Cookies

Hey there everyone, here's a great and easy fall recipe.

I used my caramel chocolate chip cookies recipe as the template for this and made my add-ins chocolate chips and miniature marshmallows to make S'more's Cookies! This idea's been in my head for a while and I finally got myself into the kitchen to do it. Good s'more's flavor without a campfire or anything- though as you know, a really good s'more is amazing! Let me show you!

Your arsenal: basic cookie ingredients, and mini marshmallows.
Mix up your cookie dough standard, then add in your chocolate chips and marshmallows.
And stir well. It can help to refrigerate your marshmallows ahead of time so they are a little harder and stir in better.
And form into balls on your cookie sheets- see those marshmallows on the sides of a few? Try not to let that happen and pat a little dough around the marshmallow so it stays in the cookie!


S'more’s Chocolate Chip Cookies
-1 cup (2 sticks) butter)
-3/4 cup white sugar
-1 cup brown sugar
-2 eggs
-1 tablespoon vanilla
-1/4 cup caramel sauce
-3 3/4 cups flour
-1/2 teaspoon salt
-1 1/2 teaspoon baking soda
-3/4 cup chocolate chips
-1 1/2 cups mini marshmallows
Line a baking sheet(s) with parchment paper.
Cream butter and sugars. Stir in eggs, vanilla, and caramel sauce.
Add flour, salt, and baking soda and stir well.
Add in your chocolate chips and mini marshmallows and your dough is ready!
Bake at 350 F for about 10 minutes, until just starting to brown, or 11-12 if you like your cookies a little crispy. These work best if you form the cookie dough balls with the marshmallows not on the outside- doesn’t hurt anything, the dough just can’t do anything to keep the marshmallow in if it starts to melt off the side.


And here's your finished product- they aren't all this pretty, but I get to choose which pictures  go up, so these are all lovely- but don't be disheartened by a misshapen or imperfect cookie- I had a few of those, and what do you know, they tasted just as good!!!

Savor it!
love, rue

Monday, November 17, 2014

Popcorn 'rice krispy' Treats

Hey there everyone,

Here's a really easy recipe for in between Halloween and Thanksgiving- takes minutes to whip up and is really deliciously tasty- and you can modify it to be however you'd like with whatever candy is your preference! Let's go!

Your popcorn, marshmallows, and chopped Rolos.
And here's your sugar, butter, and corn syrup.
Stir constantly until boiling.
Then pour over your popcorn mixture! (glass bowl for heat protection!)
And toss well, but gently.


Popcorn ‘rice krispy’ Treats
-12 cups popped popcorn
-10 oz. (1 regular bag) mini marshmallows
-rolos, reese’s, snickers- whatever candy and how much you want to add, chopped
-1 1/2 cups sugar
-1 cup (2 sticks) butter
-1/2 cup light corn syrup (Karo)
Grease a 9x13’’ pan (or 8x8’’ for a 1/2 batch).
Mix popcorn, marshmallows, and candy in a large heat-proof bowl.
Place sugar, butter, and corn syrup in a not non-stick pot. Bring to a boil, stirring constantly.
Pour syrup over popcorn mixture, mix well but gently.
Pour into your greased pan. Chill.
Cut up and eat like rice krispy treats.


Your finished treats! Just pat out into a pan and chill- delish!

Savor it!
love, rue

Monday, November 10, 2014

Pumpkin Pie Spice Caramel Rice Crispy Treats

Hi everyone!

This is a tasty fall recipe that's going to be a two-for-one. First, I'll clue you in on how to (super-easily) make your own pumpkin pie spice so you don't have to buy anything special or pay extra. Then we'll move on to our application in Pumpkin Pie Spice Caramel Rice Crispy Treats- just as easy as regular rice crispy treats, but with a nice fall twist. Let's go!
 

Pumpkin Pie Spice
-4 tablespoons cinnamon
-4 teaspoons ground nutmeg (fresh grated is best!)
-4 teaspoons ground ginger
-3 teaspoons ground allspice
Mix all spices together. Store airtight. Use in a myriad of fall and holiday recipes, and enjoy!

Just mix your spices together in whatever jar/container/bag you have, and use!


Pumpkin Spice Caramel Rice Crispy Treats
-3 tablespoons butter
-10 oz. (40 large or 4c mini) marshmallows
-2-3 teaspoons pumpkin pie spice (recipe above)
-1/3 cup caramel syrup/sauce (like for ice cream topping)
-6+ cups crispy rice cereal
Grease a 9x13’’ pan, set aside.
Melt butter in a large microwaveable bowl.
Add marshmallows to butter and microwave until melted when stirred (1:15-1:30 most likely, but adjust for your individual microwave power). Stir well.
Add pumpkin pie spice and caramel sauce, stir well.
Pour in your cereal, mix well but gently, then pour out into your greased pan.
Pat down uniform with greased or wetted hands/spatula, refrigerate.
[This can also be done on the stovetop, I would just be very careful about how high your heat is so that nothing burns. I haven’t done it on the stovetop so I can’t tell you particulars, sorry!]

Here's your arsenal- I betcha have at least half of these ingredients already!
Here's what your marshmallows/butter should look like right out of the microwave-
all have gotten big and puffy so that you can stir it down really nice...
Then add the pumpkin pie spice and caramel! I think I might try the addition of a teensy bit
of vanilla next time too- feel free to experiment!!
And here's what your marshmallow mixture looks like --> add the cereal and mix it all well, then...
Dump into your already greased pan
(this is an 8x8'', I made a 1/2 batch- for a whole batch you would use a 9x13'')...
Then pat flat and uniform with greased or wetted spatula or hands.
Refrigerate for as long as you can resist, then dig in!

Savor it!
love, rue