Monday, March 21, 2011

Irish Car Bomb Cupcakes

Beer in cake? Yes, please. St. Patrick's Day may have come and gone, but I won't be waiting until next year to make these again! I told Nick these may be my new favorite cupcakes, which is quite a bold statement for me! The chocolate cake has a great flavor with a VERY subtle taste of Guinness, and the Bailey's frosting was just as delicious. Drinkers and non-drinkers alike will love these so get in the kitchen and make them ASAP!
Irish Car Bomb Cupcakes (adapted from Annie's Eats)
Makes 24 cupcakes
For Cake:
  • 16 tbsp. unsalted butter
  • 1 cup Guinness
  • ¾ cup dutch process cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • 2/3 cup light sour cream
For Frosting:
  • 8 tbsp. unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 5-6 tbsp. Bailey’s Irish cream
For Cupcakes:
1. Preheat oven to 350 degrees F and line 2 pans with cupcake liners.
2. Bring Guinness and butter to simmer in medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Remove from heat and allow to cool a little.
3. In a large mixing bowl, combine the flour, sugar, baking soda and salt.
4.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the chocolate-beer-butter mixture and beat just to combine.
5. Mix in the dry ingredients on low speed just until incorporated.
6. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
7. Bake until a toothpick inserted in the center comes out clean, about 16-17 minutes.
8. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For Frosting:
1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.
2. Gradually add the powdered sugar until it is all incorporated.
3. Mix in the Bailey’s until smooth.
4. Add any additional sugar or Bailey's to reach desired consistency.
5.  Frost the cupcakes once they have completely cooled.

Thursday, March 17, 2011

White Chicken Chili

It may seem odd to post a recipe for a warm bowl of chili just as the weather finally shows signs of long, long awaited spring, but this is a recipe I didn't want to forget! I found it on Jenna's blog, Eat Live Run, and it was really good- the best I have had to-date! It has a pretty mild spice to it so if you want really spicy, I would kick up the amount of cayenne. Also, just FYI it freezes well so it is a great make-ahead meal. I made a couple minor changes to lighten it up a little, and those changes are reflected below. (Click on the link for the original version). I can't wait to make this again next winter... or during the inevitable cold front that always comes as soon as I think we are safe into spring!
White Chicken Chili ( adapted from Eat, Live, Run)
  • 1 lb boneless skinless chicken breast, cubed
  • 1 medium onion, small diced
  • 1/2 tsp olive oil
  • 2 cans cannellini beans, drained
  • 14.5 ounces chicken broth
  • 2 4-ounce cans chopped green chilies
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne
  • 2 garlic cloves, minced
  • 1/2 cup 2% milk
  • 6 ounces light sour cream
Directions:  1. Heat the oil in a large pot over medium high heat. Add the chicken and onion and cook for about 5-6 minutes, or until the chicken is seared and the onion is translucent.
2. Add the garlic and cook for another 3 minutes.
3. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for about 30 minutes.
4. Turn off the heat and add the sour cream and milk.
5. Enjoy