Whiskey (or bourbon) caramel & a Guinness ice cream float.

Shamrocks on the windowsill.

God bless shamrocks that signal it’s spring. God bless Guinness. God bless whiskey. And… God bless the Irish.

I don’t believe in (a) God, per se. I’m more of an Agnostic myself. But if I did I’d ask him to bless the Irish- the people who make the best whiskey, make (some of) the best beer, have the best sense of humor, & who know how to have a good time. I mean… GUINNESS, PEOPLE. GUINNESS.

Oh what the hell. Hey, universe: bless the Irish.

And bless me, because I made this:

Guinness ice cream floats with vanilla ice cream & whiskey caramel.

Oh, what’s that, you ask? That’s just a Guinness ice cream float.

Just like it says. Yup. Oh and it’s topped with whiskey caramel. Mmm hmm. Yes. Ohhhh yes.

Guinness floats with whiskey caramel.

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Irish soda muffins with Jameson soaked raisins, take two!

Irish soda muffins with Jameson-soaked raisins.

Faith & begorrah! Again with the “recipe redux”? Yes. Except, not really.

Irish soda muffins with Jameson soaked raisins. This idea was one I had years ago and it was too good not to do over. However I decided to do it a different way. Last time, it was a different recipe & golden raisins (soaked in Jameson Irish whiskey) on top. This time it’s regular dark raisins mixed into the batter.

Irish soda muffins made with Jameson-soaked raisins!

Green cupcake liners make everything look so appropriate this time of year. It doesn’t even have to be St. Patrick’s Day related. Just put it in a green cupcake liner, and you’re done.

And for me, St. Patrick’s Day meals can be tricky.

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Homemade Irish cream, ’cause why not?

Homemade Irish cream liqueur!

There’s been a lot of baking going on around here lately. I think I’ve put more milage on my new oven in the last 2 months than Jay’s put on his 2 year old car. So I wanted to do something easy that didn’t require doing a load in the dishwasher. And I decided to try this homemade Irish cream. Yes, Irish cream. A staple of the after-dinner drink, collaborator in the infamous “Irish car bomb” shot, and all-around delicious beverage.

Irish cream is a cream liqueur based on Irish whiskeycream, and other ingredients such as coffee, which can be served on its own or used in mixed drinks or as part of a shot or a whole shot. Irish cream is very popular in the United KingdomCanada, and the United States.

It is usually served on the rocks as a moderately strong beverage on its own, but is often mixed stronger by adding more whiskey or sometimes bourbon, which complements the Irish Whiskey used in production. Coffee liqueur such as Kahlúa and many caramel liqueurs are also used. Baileys is a common addition to White Russians, due to its creamy flavour.

Some recipes for Irish cream liqueur have been published, which use various combinations of Irish whiskey, cream, coffee (sometimes, and usually optional), sweetened condensed milk and evaporated milk. Many have significantly less alcohol by volume than the commercial brands.

- Wikipedia

At first, I was skeptical. Obviously, we all know that Bailey’s Irish cream (or Carolan’s, or Molly’s, etc, etc) is made with cream & whiskey. But I couldn’t really believe it was that simple to just make it at home. If it was true, why wouldn’t people do it more often?

I think the answer lies with the people who buy instant pudding mix & gray-colored supermarket pickles.

Don’t get me wrong: there’s always a bottle or two of Irish cream in my house. I will probably always buy it. But at least now I know I can make it myself! I’ll never, ever run out. Plus it just makes a great gift!

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Whiskey cake, whiskey cake, I love a whiskey cake.

Whiskey is big in my house.

First of all, I’m part Irish. Jameson has been on my liquor shelf, in the liquor cabinet or on the bar in my grandparent’s basement ever since I can remember. Second of all, my fiancé is quite the bourbon connoisseur. If they make it, he either has it currently or has had it in the past. So pretty much every available surface in my dining room is covered in bottles of various whiskeys & bourbons & ryes.

It’s not a bad problem to have.

Whiskey bundt cake!

‘Cause then when I want to make something like this, I have a lot to choose from. Of course some are off-limits for baking. But the rest are fair game.

For this cake I used a bourbon, actually; Russell’s Reserve 10-year. It specifically says it has vanilla & caramel notes, which I thought was perfect for a cake. Okay I’m lying. Jay said it was perfect for a cake. Whatever.

Whiskey bundt cake.

You should use whatever whiskey or bourbon you like. Be it Jameson, Jack Daniel’s, Colonel Taylor, Russell’s Reserve or Buffalo Trace.

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Lemon pie with Duchy Originals ginger shortbread crust (& a giveaway, too).

Lemon pie with ginger shortbread cookie crust PLUS a Duchy Originals giveaway!

Okay, I know what you’re thinking. “Lemon pie? In February?” It might seem like a warm-weather dish, but this isn’t. Trust me. Want to know why?

Because of the crust.

I mean, winter is citrus season anyway, so you can use all those Meyer lemons instead of just starting at them in that pretty bowl on your table (not that I speak from experience). But it’s really the crust. The crust is made from Duchy Originals stem ginger shortbread; meaning it’s warm & spicy. Yes, the filling is cool & refreshing, as lemon is, but the crust gives it a new spin. It’s NOT a lemon meringue pie, it’s not quite a full-on icebox pie, and it’s not just a lemon cream pie. It’s somewhere in the middle. Clowns to the left, jokers to the right.

A lemon pie & ginger shortbread cookie crust made with Duchy Originals stem ginger shortbread cookies (plus a giveaway!)

That’s the pie sans the mess o’ whipped cream I piled on it. It’s even pretty that way, isn’t it?

It’s pretty amazing. And simple. I reserved some cookie crumbs from the crust & sprinkled them on top.  You could also use some finely chopped candied ginger,  but a piece of candied lemon zest would work too.

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“Choco-LOTS of chips” chocolate chip cupcakes.

It seems like 2014 is the year of the ‘recipe redo,’ does it not? First the bagels (even though that was technically a different recipe), then the chocolate pudding, now these. Yep, I’ve posted this recipe before. Many years ago when I was a newbie blogger & my photography left a lot to be desired. So I’ve decided that when I’m bored & I want a snack/treat, I’m going to look first here at my own blog. I’m going to find things I haven’t made in a long time & make them again- then post about it!

‘Cause that’s really one of the coolest things about being a (food) blogger: it’s like having your own virtual cookbook slash diary right at your fingertips. You can go back & find cupcakes or pizza recipes that you thought were amazing but took crappy photos of, or recipes that you thought sucked but you might want to give them another go. Oh- the beauty of technology!

Chocolate chip cupcakes with chocolate chip buttercream!

One night a few weeks ago, Jay was working late. Well he always works late; but this time he wasn’t expected home until 12 noon the next day as opposed to 2:30 a.m. It was about 11:30 p.m., I was sitting on the couch watching Walk The Line, Indy at my feet, when I got a craving for something super sweet. I had two opened bags of chocolate chips in my cabinet & just enough butter for cupcakes & frosting. So I thought some chocolate chip cupcakes would be just the thing.

Chocolate chip cupcakes.

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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Linzer tart cupcakes.

Ohhh, Valentine’s Day is here. Time for hearts. Hearts everywhere. Heart-shaped everything! And of course, here that includes… cupcakes.

I go batty for holidays ’round these here parts, in case you didn’t know notice.

These particular little cupcakes are inspired by Linzer tarts, or Linzer tortes. In America, you low them as the cookies with a hole cut out of the top piece… its filled with a red or pink colored jam or jelly and dusted with confectioner’s sugar. However in Austria those are considered Linzer sablés (Linzer Augen or “linzer eyes”). They’re also a riff on the cupcakes I posted last year; which were chocolate cupcakes filled with pink frosting, all in a heart-shape.

Linzer tart cupcakes for Valentine's Day.

There are a few ways of doing this neat little heart-shaped hole trick, but I just use the method I find easiest: I push the cutter down into the middle of the completely cooled (preferably refrigerated for a few hours) cupcake. After some wiggling, the heart-shaped piece should pop out when you remove the cookie cutter. Another way: cut the top of the cupcake off, add a layer of jam, then cut the hole out of the top and stick it back on.

Linzer tart cupcakes filled with strawberry jam.

Whatever way you choose, the end result is adorable. And sweet.

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Valentine’s Day Treatsie sweets box review & giveaway!

Happy Valentine’s Day, four days early!

You know what the perfect Valentine’s Day gift is for me? Other than flowers (which I do actually love)? CANDY! I love candy. I love sweets in general, but if you buy me chocolate, especially chocolate with caramel, I’ll love you forever.

A Treatsie giveaway!

Speaking of candy, two weeks ago I was gifted with an amazing treat box from Treatsie! If you’ve never heard of Treatsie, and you’ve got a sweet tooth, you’re going to want to pay attention.

What is Treatsie, exactly?

Treatsie helps you find amazing, high-end artisan sweets you’d normally never find unless you stumbled across the shop. Try our monthly subscription sample box of multiple and ever-changing vendors or order boxes from our store to get sweets right away!

The sweets you get in a Treatsie box aren’t the kind you’ll find at big box stores. We only work with small, independent vendors. By subscribing to Treatsie, you are directly supporting small businesses around the country as every Treatsie box and store sale benefits those vendors.

And they certainly aren’t! This January box included hot chocolate pops from PopBar, lavender sea salt caramels from Lillie Belle Farms, peanut brittle from Brittle Brothers, AvenueSweets espresso caramels… this isn’t your average drug store candy. And I LOVE drugstore candy, but trust me. This is better.

A Treatsie box giveaway!

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Pink velvet hot cocoa for you & your Valentine.

Yep, it’s February. That means time for Valentine’s Day- get over it. It’s  freakin’ cute. Stop being so goddamn cynical and enjoy the loooooove.

Loooooove. Not love. Loooooove.

Pink velvet hot cocoa! Insanely easy and insanely pretty.

So yeah, you can hate on Valentine’s Day. But nobody can hate on hot cocoa. And this here just happens to be some PINK velvet hot cocoa. Thanks to A Beautiful Mess for the recipe idea!

Plus, how BEAUTIFUL does it look? Wouldn’t this be a perfect Valentine’s Day dessert beverage? I think so.

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