A Sweeter Taste of Kentucky's Finest

Bourbon: the Spirit of Kentucky. Aged in new, charred oak barrels for a minimum of 2 years, the flavor of Bourbon Whiskey is one of the most authentic of spirits – no additional coloring or flavoring, merely corn mash and grain. It is this distinct taste that makes Bourbon an ideal match for any dessert. I’ve baked with Bourbon in the past (most notably in pies and cookies), and have come to appreciate the sweet, spicy profile it provides. With the University of Kentucky as her alma mater, my friend Beth knows good Bourbon. So when she asked me to bake desserts for a small gathering, I chose to bring out the sweeter side of  Kentucky's finest by making Bourbon Balls and Bourbon Chocolate Chip Blondies. 

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Bourbon balls were the creation of Kentucky native Ruth Hanly Booe. Hailing from Frankfurt, Ruth co-founded Rebecca Ruth Candy with here friend Rebecca Gooch in 1919, though it wasn’t until 1938 (after prohibition, naturally) that Bourbon Balls made their famous debut (according to Epicurious.com). She knew that chocolate and bourbon were a match made in heaven, and I wholeheartedly agree. 

Today, there are two different forms of the classic. The first is your Betty Crocker classic: crushed cookies, chopped nuts, corn syrup, cocoa powder (optional), and bourbon. This mixture is formed into balls and coated in confectioners’ sugar or cocoa powder to seal in the flavor. A variation of this recipe uses rum in place of bourbon (click here for my version - second recipe down). These should be made at least one day in advance to allow the flavors to fully develop.

The second type is plain and simple: crushed nuts, powdered sugar, butter and bourbon. I hadn’t heard of this variety until recently, but had to try it! The chocolate coating is what gives these confections a gorgeous finish. These took three days to make, so I recommend planning ahead. The result was a creamy filling coated in silky chocolate. Trust me, these are worth every second! 

Kentucky Bourbon Balls

Adapted from AllRecipes

Yields: 24-30 balls

Ingredients

   - 1 cup chopped nuts

   - 5 to 7 tablespoons Kentucky bourbon (I used Maker's Mark®) 

   - 1/2 cup butter, softened

   - 1 (16 ounce) package confectioners' sugar

   - 18 ounces semisweet chocolate

   - 1/4 cup heavy cream, or more if needed 

Directions:

Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. 

Mix the butter and confectioners' sugar; fold in the soaked nuts. Form into 3/4" balls and place in a sealable container; refrigerate overnight.

Line a tray with waxed paper. Melt the chocolate with heavy cream in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Using toothpicks, roll the balls in the melted chocolate to coat; arrange on the prepared tray. Carefully remove toothpicks. Store in refrigerator until serving.

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A hybrid of bar and cookie, Blondies are notable for their rich texture and buttery taste.  Made from your everyday staples, Blondies leave room for creativity: coconut, chocolate chips, peanut butter - you name it, it’s possible. According to FoodTimeline.org, the appearance of Blondies predates that of brownies. The main ingredient is brown sugar, which was more readily available than cocoa powder (brownie’s main ingredient).

This recipe is from Mark Bittman’s How to Cook Everything – a great book that provides an overview of the basics followed by a plethora of variations. These blondies have a moist crumb with a crunchy exterior, making them all too good to resist. The bourbon adds just the right level of spice, and I added chocolate chips, well…just because. Enjoy!  

Bourbon Chocolate Chip Blondies 

Adapted from How to Cook Everything

Yields: 16-20 squares

Ingredients: 

   - 8 tablespoons butter, melted

   - 1 cup brown sugar

   - 1 egg

   - 1 teaspoon vanilla or 1/2 teaspoon almond extract

   - Pinch of salt

   - 1 cup all-purpose + 2 tablespoons flour

   - ¼ cup bourbon

   - 1 cup semisweet chocolate chips

Directions:

Butter an 8×8 pan

Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in flour. Mix in bourbon, then fold in chocolate chips.

Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

The Bearable Lightness of Cake Flour

I went against my own baking standards with this one - prior to this cake, I had never used Cake Flour when a recipe called for it. When I decided to make a Classic Genoise for a small dinner party I  was hosting, I thought I would give it a shot. Let's just say the light, fluffy result of this cake made me a convert for the more delicate flour. This cake was fantastic! It was also a chance for me to use my new cookbook holder (basically a plexiglass stand with a splash guard - silly as it seems, it's truly useful). The Joy of Cooking, for those of you don't own it, is a fantastic cookbook, and helped me try out this beautiful cake: Genoise Cake with Grand Marnier Berries and Mascarpone Whipped Cream.  

Cake flour is different from all-purpose given its lower level of protein, or gluten: while regular flour has 10-12% protein, cake flour only has 6-8% (according to JoyofBaking.com). This lower level of gluten is achieved through chlorination, and results in a softer texture. There are two ways to substitute cake flour: one is to under-measure all-purpose flour (as I had always done with past recipes), or to measure ¾ cup all-purpose + 2 tbsp cornstarch for 1 cup cake flour. This recipe calls for sifting the flour twice – I don’t own a sifter, so I use a sieve (see above – also picture is my new cookbook holder!)

This recipe is a little tricky in the start: it calls for heating eggs over simmering water, then beating them with a hand mixer until they reach “au ruban”: a term used for describing the when the batter runs from the spoon in a broad, shining “ribbon”. Above shows the process - the batter will nearly triple in size. The result is a beautiful, light fluffy cake that is perfect with berries, hence my choice of berries macerated with Grand Marnier (Note: this process does not call for cooking the berries, so it will be boozy). Since I've also been on a mascarpone kick lately, I decided to include a Mascarpone Whipped Cream as well.  

Genoise Cake with Grand Marnier Berries and Mascarpone Whipped Cream

Adapted via Joy of Cooking

Yields: 8 to 10 servings

Ingredients

Genoise Cake:

  - 1 1/4 cups sifted cake flour

  - 1/4 cup sugar

  - 1/3 cup unsalted butter, preferably clarified

  - 6 large eggs

  - 3/4 cup sugar

  - 1 teaspoon vanilla extract 

Grand Marnier Berries:

  - 1 (16-oz) package frozen mixed berries

  - 1/3 cup Grand Marnier®

Mascarpone Whipped Cream:

  - 1 1/2 cups heavy whipping cream

  - 1 (8-oz) package mascarpone

  - 1/4 cup powdered sugar

  - 2 teaspoons orange zest 

Directions:

For cake: Grease and flour the bottom(s) of two 9x2-inch pans or one 9-inch springform pan; line with wax or parchment paper. Sift together cake flour and 1/4 cup sugar twice; set aside. Melt butter in a small saucepan; off the heat and let sit for 4 minutes. Once cooled, remove the film from the top; carefully pour into a heatproof bowl, leaving the solids behind - set aside. 

Whisk the eggs and 3/4 cup sugar in a large heatproof bowl; set over a pot of barely simmering water - whisk constantly until the mixture is warm to the touch (about 110 degrees F). Remove the bowl from the heat and beat on high speed until the mixture is lemony-colored, has tripled in volume, and has reached the stage known as au ruban (see photos above) - like a continuous flat ribbon when dropped from a spoon (5 minutes in a heavy-duty mixer with the whisk attachment, 10 - 15 minutes with a hand-held mixer). 

In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula. If the butter has become to solid, reheat briefly and transfer to a medium bowl. Fold about 1 1/2 cups of the egg mixture into the butter until completely incorporated, along with the vanilla extract. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in cake pans, 30 minutes in a springform pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the side of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack. 

For berries: While the cake is baking, place all the frozen berries in a glass bowl and pour Grand Marnier on top. Allow 30 to 40 minutes for the berries to macerate and thaw. 

For the mascarpone whipped cream: whip the heavy cream in a large metal bowl, then (using the same hand mixer), whip the mascarpone, sugar and orange zest into a smaller separate bowl.  Fold the mascarpone into the whipped cream.

Slice the cake into wedges and place on individual cakes - spoon berries and sauce onto each slice, and serve with a dollop of the mascarpone whipped cream. 

A Tale of Two Cheesecakes

Cheesecake has and always will hold a certain sentimental value for me. To this day, it’s the one dessert that no one can make “better than mom”. The simplicity of her cake is unbeatable: a textured graham cracker crust with a thin layer of chocolate, filled with a creamy, beautifully balanced layer of cream cheese. No additional flavoring was ever needed, and the cake always came out of the oven absolutely perfect. This compelled me to perfect the cheesecake, and one might say it’s something of a specialty of mine now. I’ve baked a number of decadent cheesecakes, from creamy Dulce de Leche Cheesecake Squares to a realization of the Cheesecake Factory’s famous Red Velvet Cheesecake with Cream Cheese Frosting. As mentioned in my last post, I had mistaken the day for the actual December Birthday Celebration in my office and accidentally brought in two bundt cakes, so I needed to find two new recipes. What better way to celebrate my birthday month than to make a cheesecake? In honor of the holiday season, I settled on two luxuriously festive cheesecakes: Rich Kahlua Cheesecake with Chocolate Ganache Topping and Whipped Cream, and Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce. This blog post is dedicated to my Mom considering she, to this day, is the queen of the simple cheesecake.

A closet nerd, I thought I would share the when and where of cheesecake. According to Wikipedia, it was served to the athletes of the first Olympic Games of Greece in 776 B.C, yet cheese molds have been discovered dating back to as far as 2000 B.C! Written accounts of these times describe cakes with similar results to those of modern cheesecakes. Talk about a traditional dessert! Cream cheese itself came into creation through the infallible method of innovation: by accident. A New York dairyman named William Lawrence accidentally created cream cheese in a failed attempt of making French Neufchâtel: a soft, unripened cheese from Normandy. Lawrence’s “invention” was distributed in tin foil wrapping under what would become a household name: Philadelphia Cream Cheese.

So enough on the history lesson, let’s talk about these cakes! The idea stemmed from my desire to use the Kahlua I have left over from a Big Lebowski night I hosted (White Russians, a classic from the film, use very little). When it comes to sweeter liquors, I tend to lean towards cheesecake given both the flavor and texture it can lend to the final product. Bailey’s is a classic, but coffee liquor is a close second when it comes to dessert contexts. I found one extremely decadent recipe (which will eventually find its way to this blog), but considering I needed two cheesecakes, I knew I wouldn’t have the time needed for that beauty. But this cake was still absolutely delicious!

The ganache was an addition on my part: I felt the cake could use a little extra “oomph” in presentation. I used my new cheesecake pan for this one, and I admit it’s not as good as my old pan (which I used in the next recipe). The new pan has an all-metal frame, whereas my old one has a glass bottom. The consistency and baking time was right on target with the old pan, whereas the new pan had a narrower, taller result; not quite my style for a classic cheesecake (as seen below). 

Rich Kahlua Cheesecake with Dark Chocolate Ganache and Whipped Cream

Adapted via AllRecipes

Yields: 10 - 12 servings

Ingredients

Chocolate Graham Cracker Crust:

- 1 cup chocolate cookie crumbs

- 1/4 cup butter, softened

- 2 tablespoons white sugar

- 1/4 teaspoon ground cinnamon

Chocolate Cappuccino Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 eggs

- 8 (1 ounce) squares semisweet chocolate (I used Baker’s Chocolate)

- 2 tablespoons whipping cream

- 1 cup sour cream

- 1/4 teaspoon salt

- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

- 1/4 cup coffee flavored liqueur (I used Kahlua)

- 2 teaspoons vanilla extract

Dark Chocolate Ganache:

- ½ cup heavy whipping cream

- 1 cup semisweet chocolate chips

- 2 tsp instant coffee granules

Directions:

For Crust: Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Set a 9x11 baking pan filled halfway with water onto the bottom rack of the oven. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan. Bake in preheated oven for 8 to 10 minutes. Place on a wire rack to cool.

For Cake: Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Set aside. 

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Add the chocolate mixture to the cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.

Pour mixture into the prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45-60 minutes (will vary based on your oven and pan size/shape - this new pan took over an hour given its depth). Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and allow to cool for an additional 30 minutes. 

For Ganache: place semisweet chocolate chips and espresso powder in a glass bowl, and set aside. Heat heavy cream in a small saucepan over medium heat, and remove once at a boil - pour over the chocolate chips and allow to sit for at least 1 minute. Slowly begin whisking the mixture from the center, and gradually work outwards (this, by the way, is one of my FAVORITE ways of working with chocolate - the transformation is always so gorgeous). Once fully incorporated, allow to cool for 10 minutes, then pour over the cheesecake. Cool the cake for 8 hours or up to overnight. Serve with whipped cream. 

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I'd made this eggnog cheesecake once before, and remembered it being a huge hit. There’s something beautiful in the way cream cheese and eggnog complement one another, and creates a cake with a silky texture yet complex flavor profile. In addition to nutmeg, a splash of dark rum and cloves created the dessert likeness of a cup of eggnog, and was without a doubt the favorite of the two cakes (I also credit this to the difference between the pans).

Inspired by a different Bon Appétit recipe I’ve been eyeing for quite some time, I chose to add a sour cream topping with a quick caramel sauce that became super dark (I was doing dishes, lost track of time, and poured in the heavy cream just before the sugar’s burning point – phew!) The overall result was gorgeous, and has convinced me to buy a second of my original pan. The new one won’t go to waste, naturally, but the old one will be my go-to nonetheless. Oh, and did I mention this cake was unbelievably delicious? Enjoy!

Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce

Adapted via AllRecipes

Yields: 8 - 10 servings

Ingredients

Graham Cracker Crust

- 1 cup cinnamon graham cracker crumbs (I used Cinnamon, but plain works fine)

- 2 tablespoons white sugar

- 3 tablespoons melted butter

Eggnog Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 tablespoons all-purpose flour (I omitted this, and it made little difference)

- 3/4 cup eggnog

- 2 eggs

- 2 tablespoons rum (I used Myer’s Rum)

- 1 pinch ground nutmeg

- 1 pinch ground cloves

Sour Cream Topping:

- 1 (16-oz) container sour cream

- 2 – 3 tbsp sugar

- 1 pinch ground nutmeg

Caramel Sauce:

- ½ cup granulated sugar

- ¼ cup water

- 1 tbsp light corn syrup

-1/2 cup heavy cream

Directions

For Crust: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

For Cake: In a stand mixer, combine cream cheese, 1 cup sugar, flour and eggnog; beat until smooth. Blend in the eggs one at a time, then add the rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 50 minutes (will vary based on your over and pan size/shape), or until center of cake is barely firm to the touch. 

For Sour Cream Topping: While the cake is baking, whisk together the sour cream, sugar and nutmeg. Pour the mixture over the top of the baked cheesecake and bake it for another 10 minutes. The top layer should look set. Turn the oven off and let the cheesecake to cool in the oven for 45 minutes to an 1 hour with the door ajar. Chill for 8 hours or up to overnight. 

For the Caramel Sauce: The day you plan to serve the cake, make the sauce. Bring the first three ingredients to a boil over medium heat, then let boil until the mixture begins to turn a golden amber, about 8 to 10 minutes (this time can vary, so be sure not to walk too far away from the stove). As soon as it becomes amber, pour in the heavy cream - it will bubble vigorously. Once settled, whisk the caramel until fully incorporated and smooth. Allow to cool for 5 minutes, then drizzle over the top of cake (try not to eat the caramel before doing so, and trust me - this is a difficult temptation). 

"It Takes Two"

I fully acknowledge that the title of this blog was a grade C movie starring the Olsen twins from the 90s, but the following recipes/decadent photos should more than remedy my referencing such a mediocre flick. I gained a reputation as the “office baker” thanks to these cupcakes. An “unnamed” (you know who you are) coworker secretly crossed out all of the names on the Birthday Sign-Up Sheet (a list that shows who is in charge of providing a cake/dessert for the monthly birthday celebration) and volunteered my services for the next 5 months. In other words, these cupcakes mean business, and will surely create a cult following of sugar-addicted fans if you endeavor to recreate them. I baked these cupcakes (a total of 48!) for our CEO Jennifer Hurley-Wales’ surprise birthday party, which took place in lieu of an all-staff meeting. Knowing the entire office would be involved, simple cupcakes with frosting wasn’t about to cut it, so I took leap: Dark Chocolate Cupcake with Salted Caramel Filling and Dark Chocolate Frosting AND Guinness-Gingerbread Cupcakes with Lemony Cream Cheese Frosting and Candied Ginger.

Dark Chocolate Cupcakes with Salted Caramel Filling

Guinness-Gingerbread Cupcakes

Time-consuming would be an understatement for these recipe – be prepared to devote an entire evening and morning to these little beauties. The result was well worth the effort. Considering I wanted these cupcakes to go above and, both are hybrids of several recipes. Let’s start with the one I know caught all of your attention, the chocolate! My go-to recipe for chocolate cake has and always will be Hershey’s “Perfectly Chocolate” Chocolate Cake. Quite some time ago, I had come across a recipe by Martha Stewart on one of my go-to baking blogs, BakeorBreak, and have been waiting for the perfect opportunity to try it! Unfortunately, the recipe was for mini cupcakes which, while cute and equally delicious, wasn’t quiote the angle I wanted for this surprise party. As such, I stole the salted caramel filling (no, you’re not dreaming – this is really happening) and dark chocolate frosting portions of the recipe, and used my favorite chocolate cake recipe. These cupcakes were unbelievably amazing!!!!!!!!!

Cooking tip: the recipe calls for a candy thermometer in order to register when the caramel is done – having never owned a candy thermometer; I go by sight and wait until the boiling sugar begins to turn deep amber. I also added 2 tbsp of butter for extra creaminess! For the frosting, be prepared to add a tablespoon or two of butter if the chocolate seems to be burning (a.k.a. gets too stiff to stir).

Confession time: per usual, I forgot a few things. For the chocolate frosting, I didn’t use the “best quality” chocolate for the frosting, but rather 2 bags of Hershey’s semi-sweet chocolate chips. The flavor, in my opinion, was still a sinfully rich texture, so I think either decision is a safe one. Additionally, I used kosher salt in place of the Fleur de Sel.

Dark Chocolate Cupcakes with Salted Caramel Filling

Adapted via BakeOrBreak

Yields: about 30 cupcakes

Ingredients

Dark Chocolate Cupcakes:

   - 2 cups sugar

   - 1-3/4 cups all-purpose flour

   - 3/4 cup HERSHEY'S Cocoa

   - 1-1/2 teaspoons baking powder

   - 1-1/2 teaspoons baking soda

   - 1 teaspoon salt

   - 2 eggs

   - 1 cup milk

   - 1/2 cup vegetable oil

   - 2 teaspoons vanilla extract

   - 1 cup boiling water

Salted Caramel Filling:

   - 2-1/2 cups sugar

   - 2/3 cup water

   - 1 tablespoon light corn syrup

   - 3/4 cup heavy cream

   - 2-1/2 teaspoons sea salt

   - 2 tablespoons unsalted butter

Dark Chocolate Frosting 

   - 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

   - 1/2 cup plus 1 tablespoon boiling water

   - 2-1/4 cups (4-1/2 sticks) unsalted butter, room temperature

   - 3/4 cup confectioners’ sugar, sifted

   - 1/4 teaspoon salt

   - 1-1/2 pounds semi-sweet chocolate, melted and cooled

Directions:

For cupcakes: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

For caramel filling: Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and turns a deep amber brown.

Remove from heat. Slowly pour in cream and wait until the simmering subsides; whisk with a wooden spoon until smooth, then whisk in butter 1 tbsp at a time. Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.

For filling: Combine cocoa and boiling water. Stir until cocoa has dissolved.

Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Beat in cocoa mixture. Frosting can be refrigerated up to 5 days or frozen up to 1 month. Bring to room temperature and beat on low speed until smooth before using.

For assembly: Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm caramel filling into each cupcake. Sprinkle a pinch of sea salt over filling.

Fit a pastry bag with a medium open-star tip (Wilton #18). Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Garnish with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in an air-tight container until ready to serve.

Note: The cupcakes can be stored, unfrosted, in an airtight container for up to 2 days at room temperature.

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Now, let’s talk about the wild card: Guinness-Gingerbread Cupcakes. When I was first asked to bake the birthday cupcakes for the occassion, the coordinator had suggested this combination. My adventurous streak was intrigued having never tried such a flavor combination, and I set out to find the perfect recipe. It boiled down to two possible sources, and I went with my leading man –David Lebovitz. The balance of Guinness, molasses and sugar seemed perfect for the depth of flavor I wanted. Unfortunately, the thought of a lime buttercream frosting wasn’t exactly my ideal pairing, so I went with a standard cream cheese frosting and added lemon zest and juice. The result was perfect, and the minced candied ginger was the perfect finishing touch! I doubled this recipe since the original only produces 12, but somehow ended up with 30 cupcakes rather than 24!

Cooking tip: be sure to have the sugar pre-measured during the boiling of the Guinness-molasses mixture; you want to add it immediately after you remove the pot from the heat to ensure the sugar melts evenly.

Confession time: I completely forgot to include the minced candied ginger, hence using it instead as a garnish – simple solution, but still a beautifully delicious result!

Guinness-Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Adapted via David Lebovitz
Yields: 12 cupcakes

Ingredients
For the cupcakes:

   - 1/2 cup stout beer, such as Guinness

   - 1/2 cup  mild-flavored molasses

   - 1/2 cup vegetable oil

   - 1/4 teaspoon baking soda 

   - 3/4 cup packed light brown sugar

   - 1-1/3 cups all-purpose flour

   - 1-1/4 teaspoons baking powder

   - 2 tsp.ground ginger

   - 1 tsp. ground cinnamon

   - 1/4 teaspoons ground cloves

   - 1/2 teaspoons table salt

   - 2 large eggs, at room temperature

   - 1/2 cup finely minced candied ginger

For the frosting

   - 2 (8 ounce) packages cream cheese, softened
   - 1/2 cup butter, softened
   - 2 cups sifted confectioners' sugar
   - 1 teaspoon vanilla extract
   - half a large lemon, zested and juiced

   - Strips of candied citrus peel or candied ginger, for garnish

Directions:

For the cupcakes: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners. In a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger. Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

For the frosting: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add the lemon zest and juice. Store in the refrigerator after use. Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Note: The cupcakes can be stored, unfrosted, in an airtight container for up to 4 days at room temperature.

Now You See It, Now You Don't

You know you've got a winning cake when all that's left at the end of the evening is an empty caddy. I admit - this particular recipe was purely intended to fuel my vanity. In other words, I knew this was going to be a cake that no one could resist. I invested a great amount of time and energy into the groundwork behind this recipe, and was debating between several finds. One particular gem was a recipe for Guiness Chocolate Cupcakes with Bailey's Cream Cheese Frosting. Were decadence to be given a name, this would be it. Unfortunately, I didn't have the patience for cupcakes and while this recipe would have created a beautiful layer cake, the concept of "car bomb cupcakes" is just too good to be true (spolier alert!). 

Yet I wasn't about to walk away from the opportunity to use Bailey's, so I had to find a recipe that could live up to the original. I visited my "Desserts to Try" folder and found the perfect match: chocolate sour cream cake. The original recipe calls for a peanut butter frosting that is then coated in a glossy chocolate ganache, but Bailey's cream cheese frosting made for a beautiful pairing. At some point I will need to revisit the two recipes in their original form, but the disappearance of my hybrid recipe leads me to believe that my decision was well-received.

So this cake - what makes it special? Adding sour cream to cake batter will guarantee a dense, moist texture. The additional fat from the sour cream also helps maintain said moisture longer than your conventional butter and eggs cake. Word of caution: upon adding the distilled white vinegar, the batter will began to bubble - this is NOT a bad sign. It is merely the acidity of the vinegar interacting with the sour cream. 

Now how about that frosting - any cake would have sufficed, because this frosting stole the show. I doubled the original recipe to accommodate the 3 layers of cake. I acknowledge that 2 nips of Bailey's (each 1/4 cup)  is a substantial amount, but here is a flavor that no baker can truly replicate. Feel free to use only 1 nip if preferred, because unlike the Chocolate Stout Cake or Bourbon Pumpkin Pie of older posts, the alcohol does not have the opportunity to "bake out" of this recipe. 


Sour Cream Chocolate Cake with Bailey's Irish Cream Frosting
Adapted from Nook & Pantry and Smitten Kitchen
Serves 16


Ingredients:
Cake

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably Dutch process (I just used regular)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup neutral vegetable oil, such as canola or soybean (Canola is a safe bet)
• 1 cup sour cream (NOT low-fat)
• 1 1/2 cups water
• 2 tbsp distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

Frosting

• 2 (8-oz) packages of cream cheese, softened
• 1 1/2 sticks of unsalted butter, softened
• 4 cups confectioner’s sugar (more if needed)
• 2 nips (1/2 cup) of Bailey’s Irish Cream (trust me!)

Directions

For Cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. 

For Frosting: In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.

For Assembly: Place one cake layer, flat side up, onto large place/cake caddy. Spread 1/3 cup of Bailey's Cream Cheese Frosting evenly across surface, then top and repeate with a second layer of cake. The cake's texture will create a lot of crumbs, so create a crumb coating accordingly: frost the cake with just under half of the frosting, then refrigerate it for 15 – 20 minutes (to allow the frosting to set). Remove from the fridge and spread the remaining frosting over and on the sides of the cake. Chill until serving, to allow the frosting more time to set. 
 

Chocolate Chip Cookies for Grown-Ups

We all know the Toll House recipe for chocolate chip cookies, and I can guarantee that if you don't know the recipe then at the least you've tried them. So how to put a spin on a classic? Add bourbon. While I admit I was a little nervous about trying this, they were AMAZING!!! The reason for adding the bourbon? They were for a bourbon tasting party hosted by my favorite Kentucky tuba player - Beth McDonald :) She knows good bourbon, and I would definitely recommend using a GOOD bourbon in this recipe. Me? I used Buffalo Trace - its spicier and more robust than other bourbons, and that definitely was apparent in the final product.

My biggest secret with cookies? NEVER bake them for the time called for (unless it seems unreasonably low, in which case the recipe follows my own credo). By underbaking the cookies, you can guarantee that you don't overbake - in fact, even after the cookies have been taken out of the oven, they will continue to cook while cooling. This creates an irresistibly soft cookie.

The recipe I originally found was from a cooking blog called Stephen Cooks - he adapted it form a cake recipe he received from a friend. Yet the original recipe called for raisins and pecans, and I substituted a 12-oz package of semi-sweet chocolate chips. The result was AMAZING!!! I highly recommend this recipe to anyone who loves chocolate chip cookies and is looking for an added twist.

Cinnamon Bourbon Chocolate Chip Cookies

Adapted from StephenCooks!

Makes about 24 cookies

Ingredients

• 1/2 C sugar
• 1-1/4 C flour -- sifted
• 1/2 stick (1/4 C) butter
• 2 eggs
• 1/4 C bourbon (I used Buffalo Trace)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1-1/2 tsp baking powder
• 1/8 tsp salt
• 12 ounces semi-sweet chocolate chips

Directions

1. Sift the flour and mix with the cinnamon, nutmeg, salt, and baking powder. Cream sugar and butter until light and fluffy.
2. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add bourbon and the flour mixture.
3. Preheat the oven to 350º F, and chill the batter while oven is preheating.
4. Scoop small balls of dough 1" apart on a baking sheet using a spoon. Bake for 8 minutes. Cool and serve immediately

Luck of the Irish - Bailey's and Baking

Even for those who don't generally find themselves keen to the taste of liquor, Bailey's is one spirit that is still undeniable sweet. As such, it can easily find its way into baking recipes. I have used it twice in baking, and both times provided amazing results! The two cakes in this blog are a Bailey's Irish Cream Chocolate Chip Cheesecake and an Irish Cream Cake with Pecan Cream Cheese Frosting (roll back in those tongues ladies and gentlemen, haha!)

Here it is: the holy grail of cheesecakes. I can promise you that this cheesecake will be devoured within a day, whether by a group of people or by yourself. This cheesecake was unbelievably good, and certainly appropriate for special occasions. I made this for a small get-together at my place, and it was an immediate hit.

I omitted the pecans from the crust (one friend of mine is allergic to nuts) and removed the creamy centers from the Oreo cookies prior to crushing them for the crust. I also didn't make the Coffee Cream Topping (the cake solo was perfect!) but feel free to do so. Make sure to keep an eye on this cake to prevent overcooking. You want it to have just the right creamy consistency.

Bailey's Irish Cream Chocolate Chip Cheesecake

RecipeZaar

Serves 8 - 10

Ingredients

For Crust:

• 1/2 cup toasted pecans, cooled and crushed
• 2 cups chocolate Oreo cookie crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter

For Filling:

• 2 1/4 lbs cream cheese, at room temp
• 1 2/3 cups sugar
• 5 eggs, at room temp
• 1 cup baileys original irish cream
• 1 tablespoon vanilla
• 1 cup semi-sweet chocolate chips

Coffee Cream Topping

• 1 cup chilled whipping cream
• 2 tablespoons butter
• 1 teaspoon instant coffee powder
• chocolate curls or Skor English toffee bits, for decoration on top

Directions

Crust: Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minute.

Filling: Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely.

Coffee Cream Topping: Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits.

*NOTE: Be sure to make and refrigerate at least one day before serving.

This second cake was made for a friend's birthday who just happens to be Irish. It was only to appropriate to include Bailey's in the process. Yet unlike the cheesecake, the alcohol does NOT cook out of this recipe. The liquor is spread (liberally) over the cooled cake layers and absorbed into them. As such, this is definitely a cake for parties and not recommended for children. We didn't have birthday candles, so we had to improvise.

The flavor of this cake isn't as reliant on the Bailey's as both a butterscotch filling and a rich cream cheese frosting also enhance the overall experience. While these three components are rich, the cake itself is actually quite light and enjoyable.

I haven't mentioned this in previous posts, but I never actually purchase buttermilk when a cake recipe calls for it. If I did, I would have an entire carton that would go bad in practically a week and have to frantically find a way to use it (not a fan of drinking it, like my Stepdad is haha!). So here is my solution: 1 cup buttermilk = 1 cup whole milk + 1 tbsp distilled white vinegar OR lemon juice. Let the mixture sit for 5 minutes and voila! You have "soured milk," or buttermilk.

Irish Cream Cake

Southern Living

Serves 12

Ingredients

Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups DOMINO Granulated Sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup Irish cream liqueur
• 3/4 cup chopped pecans, toasted
• 14 pecan halves, toasted

Butterscotch Filling

• 1/2 cup firmly packed DOMINO Brown Sugar
• 2 tablespoons butter
• 1 cup milk, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/4 cup chopped pecans, toasted
• 1/2 teaspoon vanilla extract

Cream Cheese Frosting

• 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted

Directions

Cake: Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Butterscotch Filling: Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

Cream Cheese Frosting: Beat first 3 ingredients with an electric mixer until creamy. Add confectioners’ sugar, beating at low speed until blended. Beat at high speed until smooth.

Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.