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Posted by on Mar 6, 2014 in Boozipes, Cooking with Baileys | 0 comments

Cooking with Baileys: BN Pancakes

Cooking with Baileys: BN Pancakes

I’m a little disappointed this post is late, however you might end up wanting to thank me as you won’t end up like I  did — in the kitchen at 10 p.m. eating these awesome breakfast goodies in the name of celebrating National Pancake Day because, well, National Pancake Day has passed.
I do however, recommend sleeping in this weekend and then rewarding yourself with a short (or long) stack of this brunch-worthy boozipe created with Baileys and butterscotch chips — my take on the much-loved Buttery Nipple shot (Bailey’s and Butterscotch Schnapps).
I’ll be honest –  when it comes to determining the legitimacy of National Pancake Day the depth of my research was about that of the shot that inspired BN Pancakes. I halted detective work beyond the first page of Google results in an effort to bring this bar-inspired breakfast to fruition on the designated day.
What I do know is this: While there is a congressional proclamation establishing September as National Bourbon Heritage Month (which inspired this post on Angel’s Share Biscuits  as far as I can tell National Pancake Day is an, albeit charitable, marketing ploy created by the International House of Pancakes.
As part of it’s fundraising efforts for the Children’s Miracle Network, March 4th, IHOP gives away a free short stack (three buttermilk pancakes) to anyone ho visits participating locations. Those who receive the free hotcakes are asked to make a donation to the CMN*. Brilliant. Heart-warming. Tasty.
… And inspiring. So below you’ll find ThruTheCookingGlass’ take on National Pancake Day. Of course, no stack of pancakes is complete without a drizzle of something sweet. A perfect opportunity to employ this Baileys Salted Carmel Sauce, one of my favorite TTCG recipes thus far.
So Happy (belated) National Pancake Day and Cheers to a bar inspired breakfast of champions.
*In keeping with the spirit of IHOP’s National Pancake Day you can make a donation to The Children’s Miracle Network here.

Ingredients for Buttery Nipple Pancakes:

1 cup Aunt Jemama Pancake Mix
4 oz. Milk
2 oz Baileys
1/2 cup butterscotch chips
1 egg
1 Tablesppon vegtable oil
Pinch of Sea Salt (optional, but you really don’t want to skip this part)

Ingredients for Buttery Nipple Pancakes:

Cooking with Baileys: Buttery Nipple Pancakes

  1. Heat a large saute pan or griddle to medium high.
  2. Combine all the ingredients except the sea salt into a large mixing bowl. Stir together. (The liquor made this batter slightly thicker than usual, so I would recommend adding an extra 2 -  3 oz of milk if you prefer thinner pancakes).
  3. The pan or griddle is ready when sizzles in response to a drop of water.
  4. Using a 1/4 cup scoop, place one scoop of batter at a time onto the pan or griddle.
  5. Drop several butterscotch chips onto each pancake as the batter starts to set. Pancakes are ready to flip when the batter starts to bubble and edges start to lift from the pan.Drop in butterscotch pieces
  6. Cook the opposite side of the pancake for 1-2 mins. and remove from the heat.
  7. Repeat steps 4-6 until you have used all the batter.
  8. Drizzle pancakes with Baileys Caramel Sauce and (please don’t forget this little step, for me, this sweet and salty contrast makes the dish) sprinkle just a pinch of sea salt on top
  9. Enjoy!Cooking with Baileys: Buttery Nipple Pancakes

Ingredients: Baileys Salted Carmel Sauce

1 Cup of granulated sugar
6 Tablespoons water
1/2 stick of butter
1/3 Cup Baileys Irish Cream
1/2 teaspoon table salt
1/4 teaspoon vanilla extract (optional)

 How to do it: Baileys Salted Carmel Sauce

  1. Add 6 Tablespoons of water to a large sauce pot.
  2. Place 1 Cup sugar in the middle of the pot.
  3. Turn heat to medium low and stir gently until the sugar dissolves.
  4. Turn heat to medium high and watch very closely from this point on.DSC01764
  5. Liquid will boil then will go from clear, to light golden and then to amber in color.
  6. Once the liquid begins to smoke lightly, count to 30 and turn off the heat.
  7. Whisk in the butter until melted and the add Irish cream. It will foam up, but don’t worry — just be ready for it.Stirring_Caramel_Sauce
  8. Add salt to taste and vanilla extract if desired
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Posted by on Oct 28, 2013 in Boozipes, Cooking with Baileys | 0 comments

Cooking with Baileys: Peanut Butter Brownies with Chocolate Baileys Ganache

Cooking with Baileys: Peanut Butter Brownies with Chocolate Baileys Ganache

I started this post with “I love, love, love …,” and then I realized that’s exactly how I started off the last post. But it’s true – I love, love, love peanut butter too. In my world the only thing better than peanut butter alone is peanut butter with chocolate. Add a little pizzazz from the liquor cabinet and you’ve got yourself one dangerous treat.

Peanut Butter Brownies with Chocolate Bailey's Ganache

The only way I can think of to make these better is to enjoy them with some coffee (and Baileys of course!)

In fact, although I will definitely make these again it won’t be for a little while as it’s extremely difficult to walk by these brownies and not grab one. So, unless you have Herculean will power, my advice is to make them and then take them somewhere (share the love and the calories). That way you won’t have a giant Tupperware full temptation lurking in your kitchen for an extended period of time as I did (the recipe makes about 32 brownies, depending on how you cut them).

These brownies are also a cooking milestone. Almost one year ago my husband and I went to Tahiti for our honeymoon (Yes, this was my dream trip and it’s even more amazing in person than in pictures). The islands of French Polynesia are dotted with small vanilla plantations so, along with great memories, we brought home a bottle of Tahitian vanilla extract. This recipe was the first to be christened with the special ingredient, which may have made the brownies taste even better to me. I promise though, you don’t need Tahitian vanilla to make these goodies fly off the dessert table.

What you’ll need:

Thru the Cooking Glass, thruthecookingglass.com, Peanut Butter Brownies with Bailey's ganache

Special ingredient that made these treats extra sweet: Vanilla extract purchased in Tahiti on our honeymoon

For the Peanut Butter Brownies:

  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 3/4 cups sugar
  • 1 cup creamy peanut butter
  • 2 large eggs plus 1 large yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ cups semisweet chocolate chips (9 ounces)*
  • 1/2 teaspoon salt

For the Chocolate Baileys Ganache:

  • 1 1/2 cups semisweet chocolate chips (9 ounces)**
  • 1/2 cup Baileys Irish Cream,
  • 1 tablespoon unsalted butter, softened

Get to cooking. To make the brownies:

  1. Preheat oven to 350 degrees. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
  2. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
  3. Mix in 1 ½ cups of chocolate chips (I dare you to dump them in without stealing one to sample :))

    Thru the Cooking Glass uses Ghiradeli Chocolate Chips for Peanut Butter Brownies with Chocolate Bailey's Ganache

    Ghiradelli Chocolate Chips (my favorite) for Peanut Butter Brownies with Chocolate Bailey’s Ganache

  4. Spread batter in baking pan — it will be thick, almost like cookie batter – then smooth the top.Thru the Cooking Glass -- cooking with Bailey's
  5. Bake for approximately 40-45 minutes until brownies are deep golden, puffed on top and a toothpick comes out almost clean when inserted into the middle. (I say “almost clean” because I like brownies a little on the chewy side. If you like them a little drier wait until the toothpick comes out clean)
  6. Cool completely before adding the ganache topping.

Make the ganache:

  1. Put chocolate chips (1 1/2 cups) in a heatproof bowl.
  2. Bring ½ cup of Bailey’s Irish Cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.Thru the Cooking Glass: Making Chocolate Bailey's Ganache
  3. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
  4. Spread ganache on cooled brownies and let stand until set, about 15 minutes.
Thrthecookingglass.com: Spreading Bailey's Ganache on Peanut Butter Brownies

It’s hard, but wait until the brownies are completely cool before spreading on the Bailey’s Chocolate Ganache

* I used to buy the store brands of chocolate chips until Ghiradelli‘s were on sale one day. I’ll never go back. These are the best chocolate chips around! Also, I prefer dark chocolate, so instead of using all semisweet chips, I used ¾ cup of semi sweet and ¾ cup of dark chocolate.

The brownie recipe was modified from The Smitten Kitchen‘s version.

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Posted by on Aug 7, 2013 in Boozipes, Cooking with Baileys, Cooking with Kahlua | 0 comments

Kahlua Coffee Beignets with Baileys Salted Carmel Sauce

Kahlua Coffee Beignets with Baileys Salted Carmel Sauce

Coffee Beignets with Baileys Salted Carmel Sauce

Caffeine junkies in need of something sugary but not too sweet will love this boozified recipe.

Caffeine junkies in need of something sugary but not too sweet will love this boozified recipe.

Caffeine junkies in need of something sugary, but not too sweet, will love this boozified recipe.  It’s an adaptation of one posted by Sergio Howland, of the Esperanza Resort’s culinary team. Fellow food blogger, Christy of MyInvisibleCrown gets credit for the amazing Bailey’s Carmel Sauce – this stuff is dangerous.

Sergio’s recipe is posted in weighted measurements; So I included volume conversions for the sake of convenience. Also, while I love coffee-infused treats, I used slightly less than the 1 Cup espresso (ground coffee in my case) for which the recipe calls. Just personal preference.

So, get to cooking. Once you’ve got a cup of joe and some hot, fresh coffee beignets to enjoy, check out this excerpt from Two Teaspoons and a Microphone.

Ingredients: Kahlua Coffee Beignets

                       1 Cup Sugar 155 grs.

                        1.5 oz. Honey 56 grs.

                        1.5 oz. Corn Syrup 56 grs.

                        4 Eggs, whole 211 grs.

                        2 Tablespoons Vanilla extract 15 grs.

                        Flour AP 755 grs.

                        3.5 teaspoons Baking Powder 14 grs.

                        2 teaspoons Salt Kosher 11 grs.

                        1.5 teaspoons Nutmeg 3 grs.

                        2 2/3 Cups Buttermilk 656 grs.

                        1/3 Cup Butter, melted 70 grs.

                        1 Cup Espresso beans, ground 75 grs.

                        2 Tablespoons Kahlua

 Ingredients: Baileys Salted Carmel Sauce

1 Cup of granulated sugar

6 Tablespoons water

1/2 stick of butter

1/3 Cup Baileys Irish Cream

1/2 teaspoon table salt

1/4 teaspoon vanilla extract (optional)

 

Instructions:

Combine the sugar and eggs in a bowl and cream together

Combine the syrup and honey and gradually add it to the sugar-egg mix.

Sift all the dry ingredients and add them in several different batches, not all at once.

Add the buttermilk and mix.

Add the melted butter and whisk until emulsified.

Fold in the ground espresso beans.

Fold in Two Tablespoons of Kahlua

Place Tablespoon sized scoops of the dough into a small fryer or a pan filled with about two inches of oil.

Fry at 190C/ 275F for 2 or 3 minutes.

Drain, place them on a plate lined with paper towel to absorb any excess oil

Drizzle over coffee beignets

Sprinkle powdered or snow sugar on top and serve immediately

 

!Baileys Salted Carmel Sauce

Add 6 Tablespoons of water to a large sauce pot

Place 1 Cup sugar in the middle of the pot

Turn heat to medium low and stir gently until the sugar dissolves

Turn heat to medium high and watch very closely from this point on

Liquid will boil then will go from clear, to light golden and then to amber in color

Once the liquid begins to smoke lightly, count to 30 and turn off the heat.

Whisk in the butter until melted and the add Irish cream. Be careful – it will foam up.

Add salt to taste and vanilla extract if desired

Drizzle over coffee beignets

 

 

 

 

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