Tag Archives: Bailey’s Irish Cream

Drunken Turtle Cookies!!

 
I adapted this recipe from Nestle. I had planned on making (boring) turtle cookies, but my booze cabinet was feeling neglected, and the Bailey’s called my name. It called my name so loud some even fell in my coffee while I was baking. 😉
 
The cookie dough recipe is the same one I used to make Captain’s Chocolate Chip Cookies
 
I used about 3 cups of pecans. I think the next time I make these, I’m going to put the cookie dough down first, then arrange the pecans around it. If you don’t have a 1 ½ inch scoop use a HEAPING tablespoon of dough, and you should still get about 4 dozen cookies.
 
The Bailey’s and caramels took me under 2 minutes to melt. Be SUUUUPER careful ‘cause that shiz is h-o-t hot. And it stays hot for a while. I let it cool for a few minutes then poured it into a pastry bag w/ the end snipped off. I figured it would be less messy that way.
 
The finished product isn’t very pretty, but it sure tastes good! My only complaint is that the caramel on top stays pretty sticky so there’s no good way to stack these. Unless you want to cut sheets of parchment paper up and put them in between the layers (like I did)…
 
Check out the recipe for my Drunken Turtle Cookies!
 
Happy Baking!
-Hey Waitress!!
 
OK… I have a confession. I used this cookie dough earlier in the week. I bought a bag of those Candy Cane Kisses at the grocery store… and in an effort to not eat them all I baked a batch of the Captain’s Chocolate Chip Cookies and replaced the Captain Morgan with Kahlua. Then as soon as they came out of the oven I squished a Kiss on top. They were delish. And that’s why there’s a random (non-turtle) cookie picture in the gallery. <3.
 
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Dark Chocolate & Cayenne Cupcakes, with a smidge of Bailey’s!!

I have no idea why it took me so long to make these cupcakes! They’ve been on my “To Bake” list for months! Honestly… it’s probably because I never thought cayenne & chocolate would go together. But apparently it’s actually a real thing, and pretty common! My internet browsing brought up a ton of different recipes for that combination! There was even a few hot chocolate recipes!
 
So… I used the ingredient list from bitchin’ kitchin, but modified the way I put them together (a little bit). I had just enough batter to make 24 cupcakes, but it was cutting it real close. It has a great texture, and is really moist.
 
The buttercream is adapted from my standard recipe.
 
Overall I was really surprised by how well these came out. They might be my favorite. Seriously. I thought they would be too “spicy”, but they’re not. The cayenne is almost an aftertaste. It starts off with a really great chocolate flavor, and by the time you’re done with the cupcake, there’s just a hint of spicy from the cayenne. It’s pretty freaking awesome. Not that I’m bragging or anything.
 
You should go make these. Right. Now. Click here to see my recipe!
 
Happy Baking!
-Hey Waitress!!

 

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Boozy Homemade Hostess Cupcakes

Whelp… I feel like I’ve been slacking a little bit on my posting. I’ve been pretty busy and super preoccupied. Hubs and I starting house shopping last weekend, and we ending up going to a bunch of open houses on Sunday. I’m sooo very excited about finding our new home… and even more excited about NOT renting an apartment anymore! Then this past weekend we drove the 7 hours to VA so I could run in my first 5k race (ever!), and so he could golf in a tournament with his dad, not to mention how badly we missed all our Southern friends. We didn’t get back to PA til pretty late in the afternoon yesterday… I was too tired to bake!
 
Because all our friends in VA have been really excited about all the baking… I made these Boozy Homemade Hostess Cupcakes Wednesday night and took them down to VA on Thursday.
They got demolished… so I assumed they tasted pretty good! Atleast…no one complained. I enjoyed the one Hubs shared with me. I haven’t had a Hostess cupcake since I was a little kid, so I’m going on hearsay when I tell you these taste like Hostess cupcakes with (of course) a small hint of boozy goodness.
 
I adapted the recipe from the blog With Sprinkles On Top. I kept the cake batter the same, subbed vodka for the heavy cream, and used my favorite chocolate ganache. I used store-bought cake icing to make the white loops. When I say store-bought I mean the kind that comes in a can with the nozzle on it.  I think Wilton makes the one I bought at the grocery store…
 
Happy Baking!
-Hey Waitress!!
 
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Triple Mint Chocolate Cupcakes!

Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream… RECIPE HERE!
 
Mint & Chocolate is one of my favorite flavor combinations… right behind chocolate & orange, chocolate & peanut butter, and right in front of peanut butter & jelly. I also REALLY love Thin Mints. Like, so much that I bought 6 boxes when I saw the Girl Scouts out in front of the grocery store last month. Ok… I didn’t just see them, I went on to the Girl Scouts website and used the cookie finder. I’m almost embarrassed about this. Almost.
After demolishing a box… I realized that I should make something with at least one of the boxes. Thus, these Triple Mint Chocolate Cupcakes were born.
 
I’ve made another Mint Chocolate Cupcake before, and I didn’t really change much when I made this version. I used extra Crème de Menthe (instead of Kahlua), added the Thin Mints, and used less chocolate chips. I also filled the liners almost all the way to the top, instead of ¾ full, so I ended up with 28 cupcakes instead of 30. The batter was my favorite chocolate cake. Sadly… I think I chopped up my Thin Mints too much. If I make these cupcakes again I’ll probably use a whole Thin Mint in each cupcake. I’ll just fill the liner ½ way, put a Thin Mint on top, then cover it with more batter.
I used the same buttercream recipe as the original version, and changed out the Crème de Menthe for chocolate vodka. I also added Andes & Thin Mints to the frosting, chopped SUPER FINE. At this point… I would suggest using a food processor if you have one. I don’t, so my frosting was kind of chunky (and definitely NOT pretty)! I’m a little sad because I tried a cupcake last night and barely got any chocolate vodka flavor…
 
Over all… I really love these. AND I got a whole box of Thin Mints out of my kitchen (one less for me to demolish in a fit of “diet” rage bingeing)!
 
Happy Baking!
-Hey Waitress!!
 
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