Saturday, March 12, 2011

Guinness and Bailey's Cupcakes

Serves 24

  • 1 cup Guinness

  • 1 c. butter
    3/4 c. unsweetened cocoa powder

    2 c. flour

    2 c. sugar

    1 1/2 t. baking soda

    3/4 t. salt

    2 eggs

    2/3 c. sour cream

  • For the buttercream frosting:

  • 1/2 c. butter, room temperature

    3 c. confectioners' sugar

    6 T. Bailey's Irish cream

  • Preheat oven to 350. Line two muffin pans with cupcake liners. Combine Guinness and butter in a medium saucepan over medium heat. When butter is melted, whisk in coca powder. Remove from heat and allow to cool slightly. In large bowl, combine remaining dry ingredients. In mixer bowl, blend eggs and sour cream. Add chocolate mixture and then dry ingredients, just until moist. Fill cupcake liners 2/3 full. Bake 17 minutes, until a toothpick comes out clean. Allow to cool 5 minutes before transferring to cooling rack. Cool completely before piping on the yummy frosting. 
  • Chocolate Pudding Peanut Butter Cookies

    This is from an awesome blog:

    1 c. butter, chilled, cut into smallish slices
    1/2 c. sugar
    1/2 c. brown sugar
    2 eggs
    1 T. vanilla
    2 1/4 c. flour
    1 t. baking soda
    1/2 t. salt
    4 oz. box instant chocolate pudding mix
    7 oz. peanut butter chips
    1 1/2 c. mini marshmallows

    Preheat oven to 350. Really cream the butter and sugars together. Add egg and vanilla. Add everything else except marshmallows. Drop onto cookie stone/sheet and smash marshmallows on top as if they were m&ms in a monster cookie. Bake 10-12 minutes.

    White Chocolate Macedamia Nut Cookies

    1 c. butter, chilled and cut into small slices
    3/4 c. brown sugar
    1/2 c. sugar
    2 eggs
    3/4 t. vanilla
    1/4 t. almond extract
    2 1/2 c. flour
    1 t. baking soda
    1/2 t. salt
    1 c. coarsely chopped macadamia nuts
    1 c. coarsely chopped white chocolate or chips

    Preheat oven to 350. Cream butter and sugars together. Really cream them. Beat in eggs, vanilla and almond. Add flour, soda and salt. Stir in nuts and chocolate. Bake 10 min., until golden brown. Refrigerate dough in between preparing cookie sheets to keep cookies from spreading too much in the oven.

    Broccoli, Ham and Pasta Salad

    Serves 6
    Prep. Time: 20 min.
    Refrig. Time: 30 min.

    1/2 c. low fat mayo
    1/3 c. plain yogurt
    1/4 c. sour cream
    3 T. rice vinegar or white wine vinegar
    1 T. Dijon mustard
    1 T. honey
    1 1/2 t. dried minced onion
    1 1/4 t. dried tarragon or dill
    1/2 t. onion salt
    pepper to taste

    3 c. cooked whole wheat fusilli (6 oz. dry)
    4 c. chopped broccoli (1 1/2 heads)
    1 1/2 c. diced ham (8 oz.)
    1 large red bell pepper, diced
    1/4 c. red onion, diced
    1/3 c. raisins
    5 c. spinach leaves

    Combine and blend dressing ingredients. Combine all salad ingredients except spinach and toss with dressing. Refrigerate at least 30 min. or up to 2 days. Serve on bed of spinach.