Author: teacher-chef

BACON Chocolate Chip Cookies

BACON Chocolate Chip Cookies

These are my “sunshine on a cloudy day”. Because today, March 23, 2011 we had our second snow day of the week and almost 6 inches of “snowball snow” fall outside my window! I decided to make myself a breakfast skittle breakfast (you know: potato, 

Spinach [Parmesan Cheese] Balls

Spinach [Parmesan Cheese] Balls

In my attempt to be healthy recently I have been on a GREEN kick (smoothies, and pancakes, and muffins, and all sorts of yummy stuff made with spinach). Well now St. Patrick’s Day is passed and Spring is here (although I currently have a snow 

“Car Bomb” Cupcakes

“Car Bomb” Cupcakes

These Cupcakes are ‘Da Bomb!

… or that is at least what I am going to be calling them! Since it is the time of year where you see lots of St. Patrick’s Day themed thing, I kept stumbling across lots of recipes calling for Guinness, which I can not really take more than a few sips of… so using it in cooking I knew would be a better way for me to enjoy it. When I have really enjoyed Guinness, it has been mixed with chocolate so I just knew that I needed to make Stout Cupcakes & the perfect frosting for these is a Baileys buttercream! (This would also make a great cake recipe.)

The flavors of the stout cupcake (rich, light, & dense all at the same time) are perfectly balanced with the creamy sweet Bailey’s frosting. Topped with some Green Sugar Sprinkles (or shamrock sprinkles) and your St. Patrick’s Day Cupcakes are all ready.


As I post this – I realize that St. Patrick was the Patron Saint of Ireland and brought Christianity from England to Ireland… so it is against Judaism to celebrate St. Patrick’s Day!?  Hmmm. Well – here is how I figure it: I am very “not religious” (I consider myself someone who honors and appreciates tradition and honors/respects everyone more than someone who is religious/follows a religion) AND St. Patrick’s Day has been very commercialized – just like everything else… SO: thanks to modern commercialism, everyone can enjoy this holiday, wear some green, drink some Guinness, and eat their Americanized corned beef.

RECIPE

Cake: (from The Culinary Chronicles)

  • 1 Cup Stout Beer
  • 1 Cup Unsalted Butter
  • ¾ Cup Quality Unsweetened Cocoa Powder
  • 2 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 1½  Teaspoons Baking Soda
  • ¾ Teaspoon Salt
  • 2 Large Eggs
  • ⅔ Cup Sour Cream

Preheat oven to 350°F. Line cupcake cups with paper liners.

Melt your butter with the beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly while working on the next phase.

In a large bowl, whisk the flour, sugar, baking soda and salt. In your mixing bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Then (using a rubber spatula) fold the batter until completely combined.

Fill the cupcake liners about 3/4 of the way filled (for a nice dome – slightly less if you want a flatter cake). Bake about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely (this can easily be done one day & frost the next… spreads the cleaning out too)

Frosting: (from Pages, Pucks, & Pantry)

  • 8-oz. bar of cream cheese, softened
  • 4-oz. stick of unsalted butter, softened
  • 2 Cups powdered sugar
  • 6 Tablespoons of Bailey’s Irish Cream

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 (or pour by the shot-glass full) in the Bailey’s and beat until completely incorporated into the frosting.

Use your favorite pastry bag (or a freezer-sized ziploc bag) with a nice tip (either a large hole OR a large star-tip – I don’t know sizes, just make it look nice) and make circles starting either at the center or the edge… the more you play the easier it will get (and remember, these taste amazing so even if they don’t look perfect everyone will forget and just remember how awesome they tasted)!

* Frosting Note: after reading quite a few comments/feedback – this is just [barely] enough for all the cupcakes, but doubling it makes a lot of frosting… so I went with 1.5 times what the recipe calls for and it seemed to work out pretty well, although I still has some extra!

* GREEEN recipes can be found HERE

Happy St. Patrick’s Day… and enjoy any reason explore new corners of the globe through your kitchen!

Go Green!

Go Green!

GO GREEN… you hear it everywhere! Not only is going green good for the environment, it is good for your stomach and health too – and its not so bad for helping you celebrate St. Patrick’s Day either!

Bacon & Eggs

Bacon & Eggs

I enjoy being crafty… which is why I love cooking so much – I get to “craft” tasty treats which hopefully look awesome, but if they don’t then you just eat them up quickly and enjoy the taste while forgetting the looks!

Ranch Dressing

Ranch Dressing

Who doesn’t love ranch dressing!?

When we were little kids, ok, well always, we love dipping our veggies (or chips or breadsticks, or whatever) it in! The only bad thing is all the preservatives and who really knows what goes into it. Here is your solution (which is a lot easier than I would have thought)!

Ranch Dressing

(all measurements approximate)
makes about 1 cup

1/3 cup mayonnaise
1/4 cup buttermilk (or regular – just add another dash or vinegar or lemon juice)
1/4 cup sour cream, full fat or light
2 tablespoons (1-2 stalks) chopped green onions
2 tablespoons chopped flat-leaf parsley
1 small peeled garlic clove
1 tablespoon [apple cider] vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In the bowl of a food processor, add the green onions, garlic, and parsley.  Process until finely chopped.  Scrape down the sides of the bowl and process again.  Add the remaining ingredients and pulse just until combined.  Dressing will keep for about a week in the fridge (if it lasts that long!)

So whip up a [double] batch over the weekend and you are set to dip those healthy veggies all week!

If you are super concerned about the mayo not being as ‘healthy’ as the rest of it – start making your own, but I personally love all the new Olive Oil based may (currently have Kraft since it was what was on sale & I had a coupon for last time I ran out)!