Tag Archives: Andes Mints

Creme de Menthe Brownies, Bailey’s Breakfast Scones, & Bourbon Maple Cupcakes

Confession: I’m pretty embarrassed about how badly I’ve been slacking and not posting my weekly baking. I’ve been sort of apathetic the past month or so… lots of stuff going on… Neither Hubs or I have found a job yet, my mom & stepdad came to visit last weekend (and brought their hyperactive shepard-mix dog with them), then we headed over to my Nana’s place in MD Wednesday, so we could spend Thanksgiving with her… meeeeh, It’s not that I don’t love my family… I’m just so set in my ways I hate messing with my routine. AND my running routine was all messed up last week, mostly because I’ve also been kind of sick, and whatever’s wrong with my chest has been acting up again. Boo hiss.
But, because there’s really no excuse for being a downer… it’s time to update! I figured I’d just throw the ones I’ve missed into one super long post. Sorry!
I was feeling kind of lazy today (I usually take today off from running, but I had to “make up” the 2 days I missed last week) so I cheated and made White Chocolate PB&J Puppy Chow from The Picky Palate. You should browse her blog for some major food porn.
I should mention that at some point in my slackerness I lost the notes I took for the Brownies AND the scones. So I’m posting those from memory.  Anyhow… here are the last 3ish weeks of baking! Enjoy!
 
Crème De Menthe Brownies
Not much to say about these… beside the fact that they are sooooo freaking yummy! I really like fudgey brownies, and these don’t disappoint me. However, I did second guess myself a few times during the baking. They don’t really seem “done” until they’re cooled completely. I guess it’s because they’re so fudgey. My Andes and both kinds of chocolate chips also melted completely away in the middle! The only place the chunks survived was closer to the edges. Weird.
 
Bailey’s Scones
This recipe was originally the Grand Marnier Scones from Janet at the Ashley Inn. I just changed out the GM for Bailey’s, and made mine half the size. Make sure you don’t over knead the dough, it makes it kind of tough. Otherwise I really love these. They’re supposed to be for breakfast, but Hubs and I definitely eat them as often as possible. I esp enjoyed them with a Bailey’s riddled coffee. Just sayin…
 
Bourbon Maple Cupcakes with Whipped Bourbon Maple Chocolate Ganache Frosting
Yah, so I really felt the need to make something (kind of) seasonal for Thanksgiving this past week. Hence the Wild Turkey American Honey I used in these cupcakes. Honestly, I also wanted another crack at the Maple Bacon Whiskey Cupcakes (without the bacon this time). They still caved in, and I still can’t figure out what I did wrong. Grrrr! These guys don’t have much flavor.  I was really hoping the maple syrup would come out more, but all I could really taste was the ganache. Speaking of ganache… next time I make it to be whipped (as a frosting); I’ll probably use milk chocolate instead of semi-sweet. It’s not quite as sweet as I like. I also forgot to time how long it took me to “whip” it. I think it was close to five minutes, maybe as little as 3. Eeek! Overall these cupcakes are good, but not excellent, they could use a tweek or two. They did get eaten at Thanksgiving dinner with the family, and nobody spit ‘em back out so… success? Pretty close.
 
Happy Baking!
-Hey Waitress!!
PS the section headers are links to the recipes!!
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Mint Chocolate Chip Cupcakes

These cupcakes were inspired by last weeks Dirty Girl Scout Cookies. If you know me on a personal level, you know I have a love of Thin Mints. It boarders on an obsession. I usually buy, like, 5-10 boxes… and hoard them all someplace where my husband or people visiting us can’t find them. 😉 Tragically… I haven’t seen a single box of Thin Mints (or a single Girl Scout selling them) since we moved to PA.
I also really love Andes Mints. My mom used to buy them for Thanksgiving and Christmas. After dinner she’d arrange them on the desert trays, nestled between sugar cookies, pies, and brownies. Sigh. Food really brings back memories…
 
In the interest of time, and my horribly short attention span, I think that’s enough reminiscing. On to the baking!
 
After one last note… I kind of “Winged It” this week. I knew what I wanted to make, just not how I was going to do it. I thought of using Junior Mints, but I’m still not sure what would happen if I put them in the oven. Would they melt away? Or burn?!
 
So, during my trip to the grocery store  I decided to use the Andes. I was originally going to buy a box of them to use as a garnish, and a bag of the pre-chopped ones to use for everything else. unfortunately my grocery store doesn’t carry the pre packaged chunks. I ended up buying a bulk bag from the mix and match candy section (which was cheaper than buying boxes). That’s why the numbers are kind of strange in the recipe. In total, I used/ had 45 Andes Mints. I had to make sure there was enough for the cupcakes, the frosting, and the garnish!
 
I used a version of my FAVORITE chocolate cake recipe from Restless Chipotle. As usual. One of these days, I’m going to expand and try a  new recipe. Maybe. I chose the ratios of liqueur based on the icing from the Dirty Girl Scout Cookies last week. The Creme de Menthe is a pretty strong flavor, and I didn’t want to overwhelm the chocolate.
 
The buttercream is my usual frosting recipe. I did, however, have an issue with getting the frosting on the cupcake. Some of the Andes chunks were too big, my decorating tip and the frosting bag were both too small! I really need to invest in larger decorating tips, and a bag stand…  Amazon here I come! Other than that, these came out pretty delish.
 
Try it out for yourself! Just click on the Recipes tab and start exploring!
-Hey Waitress!!
 
Pix added 8/3/12
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