I can’t believe St. Patty’s Day has already come and gone! Since the four-leafed festivities fell on a Monday this year (boo), we traded green beer for a Chocolate Stout Mug Cake. Not a bad decision, especially since this boozipe leaved plenty of leftover Guinness to sip — a possibly splash a shot of Bailey’s into
As promised in the Vine posted earlier this week, below you’ll find what might be the most satisfying boozipe to date. Don’t get me wrong, all the recipes posted on TTCG are super-tasty. It’s the short amount of time it takes from the idea of a Guinness Stout Mug Cake to having the dessert in your hand that ups its score (also making it dangerous). In less than ten minutes you can gather all the ingredients, make the dessert and clean-up. How awesome is that! And the timer starts now …
Here’s what you’ll need:
4 tablespoons all purpose flour
5 tablespoons white granulated sugar
1/2 tsp baking powder
2 1/2 tablespoons unsweetened cocoa powder (Ghirardelli is my favorite for both cocoa and chocolate chips)
3 1/2 tablespoons milk
1/8 teaspoon of vanilla extract
3 1/2 tablespoons oil
5 1/2 tablespoons Guinness
Mix all ingredients into a beer mug with a small whisk or fork until batter is smooth.
Cook in microwave for approximately 1 1/2 minutes. Make sure not to overcook or the cake becomes rubbery.
** Enjoy! **
Prep Time: 5 mins
Cook Time: 1.5 mins
Total Time: 6.5 mins
Recipe from Kirbies Cravings
Not enough time today to prepare corned beef and cabbage, not enough time tomorrow to sleep off too much green beer? I know how you feel, but St. Patty’s Day is no time for feeling unlucky. Especially with this four leaf clover of a boozipe on hand.
This was my first attempt at making a mug cake, so I was skeptical. You, however, shouldn’t be. I was so surprised at how fluffy and moist this cake turned out despite being a product of the (gasp) microwave. And, this super-quick (seriously — less than five minutes) boozipe left enough Guinness in our pint for an Irish Car Bomb. Take a look and check back for the full recipe.
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 Tablesppon vegtable oil
Pinch of Sea Salt (optional, but you really don’t want to skip this part)
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
- 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. It will foam up, but don’t worry — just be ready for it.
- Add salt to taste and vanilla extract if desired
Stir, stir, stir — I’ve learned that’s the name of the game when it comes to making risotto. I’ve also learned that risotto is a method — not a specific type of pasta or rice, which explains why my first attempts to make this dish failed before ever leaving the grocery store. Several times I walked up and down the pasta and ethnic food isles searching for “risotto” to no avail.
Most often, risotto is made from shorter-grained rices such as Arborio, Baldo, Carnaroli,Maratelli, Padano, Roma, Vialone Nano, Carnaroli or Maratelli. My many passes along the starchy sectioned of the grocery store revealed that, near my house anyway, Arborio seems to be the easiest to find. I will admit that, since my risotto epiphany, I have discovered that packages of risotto are now available. I’m skeptical that these will render the same results, because risotto’s wonderfully creamy consistency is achieved through the process — slowly adding warm liquid to the rice. This allows it to be absorbed without making the starch mushy.
Now that we know what risotto is not — the doors are open to the method’s endless opportunities. You can exchange the chicken stock and champagne for just about any liquid — stocks, wine, butter and onions are the dish’s most common ingredients — making it a wonderful addition to any collection of boozipes.
Ingredients: Champagne Mushroom Risotto
- 1 1/4 cups chicken stock
- 3 cups champagne
- 8 oz Parmesian Reggano
- 4 oz fresh Mushrooms (I used a gourmet mix)
- 3 tablespoons olive oil
- 3 oz white onion, diced*
- 2 cloves garlic
- 2 tablespoons Italian seasoning
- 2 teaspoons truffle salt**
- 2 tablespoons butter
- 1 1/4 cups short grain rice (Arborio is best)
Directions: Champagne Mushroom Risotto
1) Add champagne to a medium saucepan. Heat champagne until simmering, add mushrooms. Let simmer at medium heat until they’ve browned, then remove.
2) 3) After you’ve removed the mushrooms from the first pan, add in the chicken stock and stir in cheese until dissolved.
3) In a another pan, heat 1 tablesppon of the olive oil, then add the onions, garlic and spices. Saute until onions are translucent, then remove them.
4) Add another tablespoon of olive oil to the same pan in which you sautéed the onions, then add the 1 1/4 cups of rice. Toast the rice until it is well coated in oil appears almost clear in color.
5) Then, add one cup of warm the chicken stock mixture to the rice and stir until absorbed. When all the liquid has been absorbed, add another scoop of the champagne/chicken stock mixture to rice and stir until absorbed. Make sure the rice has absorbed all liquid before adding more. Repeat this process of adding liquid and stirring until all of chicken stock is gone. This slow cooking process keeps the grains from splitting so the rice is creamy, not mushy.
6) When you’ve stirred all the the liquid mixture into the rice pan, add the cooked mushrooms, onions and spices and stir together. Add the last teaspoon of the truffle salt.
7) Serve hot and enjoy!
* The original recipe called for an entire onion. I used 3oz. — enough to fill a small ramiken — however I would use less next time. I’m kind-of a wimp when it comes to onions and, although the end result was delicious, the the risotto still had more of an “oniony” taste than I prefer.
** The original recipe called for a whole Tablespoon of truffle salt — I reduced this to two teaspoons, but will use only one, maybe less, the next time I make this recipe.
During a recent trip to Madrid, Spain we dove head-first in to the wonder and chaos of the Mercado de San Miguel, an indoor pavilion with an open air feel that was packed with a dizzying array of tapas-style food vendors. The market was wall-to-wall people, and everyone was jockeying for a turn to place an order or for an open spot at a table. The vendors served everything from gourmet cheeses and olive assortments to amazing seafood spreads that included sea urcins, gulas (thin slices of fish intended to imitate the pricey angulas, which are baby eels) and barnacles.
The feeding frenzy also included a plethora of wine vendors and opportunities to sample famed cuts of Spanish ham, chorizos and salchichónes. Then there were the pastries, which inspired this post (I’m getting to that part, I promise). If you could resist stopping at a vendor boasting an arsenal of sweets that made Candyland look sparse, well, you have a lot more will power than I do. We settled on two thin-but tasty-looking cookies. One plain. The other covered in chocolate …
A decadent assortment of olives at a tapas counter at Mercado de San Miguel
We’re still not quite sure about this … strings of fish meat placed on a baguette topped with olive oil. For all the anticipation, this interesting appetizer was surprisingly bland.
Refreshing drinks lined the counter at another Mercado de San Miguel vendor. We didn’t try these, opting for wine instead, but they sure looked tasty.
It might be possible to walk by this display without trying something. Maybe.
Finally, the inspiration behind this post. What I believe to be Florentines.
After much Googling I determined the mysterious Caracas Chocolates we devoured were similar to Florentines — a crisp, nutty, buttery cookie that hails from Italy (as so many tasty things do). So I was super excited to come across this recipe from Smitten Kitchen — and it’s holiday-inspired, eggnog twist qualifies them for this blog. Yay!
Although this page is all about cooking with booze, in my opinion, these treats stand on their own without the spiked filling. I may even like them better that way (gasp). So I suggest saving a few out of your batch to taste by themselves. In fact, in the not too distant future, I plan to make these again adding a little more flour (while Florentines are supposed to be thin, I felt that mine could benefit from a little more substance) and glazing them with chocolate (possibly the Baileys Ganache that made my Peanut Butter Brownies amazingly decadent).
Okay, enough of the back story. Let’s get you on your way to cooking — but if you ever find yourself in Madrid, make time for the Mercado de San Miguel and save room for dessert!
What You’ll Need: makes about 2.5 dozen
Pecan and Hazelnut Florentines
1/4 cup plus 2 tablespoons (6 tablespoons or 45 grams) all-purpose flour
1/2 cup nuts (The original recipe called for pecans, but I used both pecans and hazelnuts — about 35 grams hazelnuts and 15 grams of pecan halves. I roasted them as well)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (115 grams) unsalted butter, cold is fine
2/3 cup (65, oops, sorry, it is 130 grams) granulated sugar
2 tablespoons heavy cream (We didn’t have any heavy cream on hand so I used milk)
1 tablespoon corn syrup, honey, or golden syrup (We had pecan syrup on hand so I used that)
1/4 teaspoon vanilla extract
4 large eggs, hard-boiled
4 tablespoons (55 grams) unsalted butter, at room temperature
2 1/2 cups (300 grams) confectioners’ sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract
3/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon kosher salt
2 tablespoons rum (I used Bacardi Golden.)
Make the Florentines:
For a quick video of the Florentine-making process, check out the Vine.
- Heat oven to 350°F.
- In a food processor, combine 1/4 cup flour, 1/2 cup of nuts, 1/4t cinnamon and 1/4t salt and pulse until the nuts are very finely chopped, about 1 minute. Turn the nut mixture out into a large bowl.
- In a small-medium saucepan set over high heat, combine the 1/2c butter, 2/3c sugar, 2T heavy cream and 1T syrup and bring it to a boil. Boil the mixture for one full minute, then turn off the heat and add the vanilla. Pour this caramel mixture over the nut mixture and stir to combine. Set aside for at least 30 minutes, until it has cooled. Mixture will firm up and seem more mushy than doughy — that’s okay.
- Line baking sheets with parchment paper.
- Scoop the dough into small balls using a 1 teaspoon measure (according to the Smitten Kitchen, the original recipe recommends a 1/2 teaspoon measure, which I may use when I try this recipe again. Also, in the photo below, I mistakenly used the 1T scoop — don’t do this. Your cookies will be huge! Stick to either the 1/2t or 1t scoop. Most of my cookies — with the 1t scoop — ended up about 2 1/2 inches in diameter. I would like them to be a little smaller and slightly thicker the next time around). Place the scoops about 3 inches apart on prepared baking sheets.
- Bake until the cookies are thin and golden brown, 7 to 9 minutes. They will not crisp until they are cool, so don’t worry if they’re soft. *The next step is the most difficult.
- Wait for them to cool for 10-15 minutes.
- Blot off excess grease — use a thin metal spatula to carefully transfer the cookies to paper towels for blotting. After they’ve been blotted, transfer cookies to a cooling rack, though they should be pretty cool by now.
- Repeat the process with the remaining cookie dough.
Make the eggnog filling:
- Peel the four boiled eggs and separate the yolks from the whites. Save the whites for another use.
- Press the egg yolks through a fine-mesh strainer so that they become mashed and powdery. Place in a large bowl with 4T butter, 2 1/2c confectioners’ sugar (I might lessen this just a tad next time around), 1T milk, 1t vanilla, 3/4t nutmeg, 1/8t cloves and 1/8t salt.
- Beat together until smooth, then raise mixer speed and beat until mixture is thick and frosting-like, about three minutes. Stir in the 2T rum by hand (it doesn’t sound like much, but this small amount gives the filling a noticeable kick that I liked).
- Spread a dollop of eggnog filling on one cookie, then gently press a second one on top of it. Repeat with remaining cookies and filling.
- Place them in the fridge for 10 minutes before serving, to firm up the filling.
According to Smitten Kitchen:
- The dough and the icing can be made up to three days ahead of baking if stored in an air-tight container in refrigerator.
- The baked, unfilled florentines can be stored in a loosely covered container at room temperature for up to two days before being filled. At our house, however, these were so good they sat in a loosely-covered tubberware for about three days and were still as tasty (although slightly more chewy) as the first. They may last longer, but I doubt you’d be able to defend them for more than a few days.
- The original recipe says that once filled, the florentines need to be eaten immediately but the Smitten Kitchen says theirs stayed crisp a loosely covered container (not airtight) in the refrigerator for a couple days.
The full Eggnog Florentine post is soon to follow. In the meantime, check out this quick video. You don’t see the rum go in, but I promise it’s there!
Check back soon for the “how to” on these crunchy, buttery treats. If you’re missing the flavors of the holidays, but not the stress, this eggnog filling will fill void.