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!
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.
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!
I won’t lie… when I turned 21 this was my FAVORITE shot to order at the bar. And I ordered it a lot. Long day shift with shitty tippers? B52. Short night shift with awesome tippers? B52. Some one has a birthday? B52. Your dog died? Have a B52. You get my drift? Anytime was a good time for one of these.
Wait… WHAT!? You’ve never had a B52!? Get your rump to the nearest bar and order one of these. Now.
Alright, now that you’ve tried the glorious layered concoction of Kahlua, Bailey’s Irish Cream, and Grand Marnier… I can continue.
It was good, wasn’t it?
I’ve been tossing the idea of making these around for a few months, but I wasn’t sure HOW. I couldn’t decide how to get all the flavors layered. At first I thought maybe little mini layer cakes. But it was going to be too much work. Then I thought of just combining the Kahlua & Bailey’s in the cake and the Grand Marnier in the frosting. But then I wouldn’t have the pretty layered look! Sigh…
This week I buckled down and decided to just do it. Actually… I picked B52’s this week because I wanted to find a “from scratch” yellow cake and another chocolate cake to add to my recipe book. I found both on All Recipes, then used the serving size button and divided it in half. Then I substituted the alcohol for half of the liquid in each. Tah-Dah! Sadly… I can’t really taste either the Kahlua or the Bailey’s. Boo. But, they’re still yummy! I was also a little disappointed about the way they rose. I was hoping it would be more even, but I guess that was probably because of the different densities…
The Grand Marnier buttercream is just a variation of my standard recipe. It’s YUMMY! Actually, I think it’s close to perfect. I love the flavor! In fact I can’t wait to use it on some chocolate cupcakes. Drooooooool.
Now, go bake something! I’m going to eat a cupcake.
I’d never heard of Black & White Cookies until I was given the Boozy Baker (Lucy Baker, Running Press, Philadelphia, 2010) as a gift. I’m a bit tired of cupcakes, and really wanted to try something (a little) different this time. So I figured, why not a cookie I’ve never eaten, or even heard of for that matter?! How hard could it be? I know, I say that a lot. And it’s usually harder than I thought it would be. This time… it wasn’t! These cookie where smoooooooth baking.
Of course it helps that I didn’t mess with the original recipe at all, with the exception of substituting hot chocolate mix for the instant espresso, and Bailey’s for the Kahlua. The recipe I used was Black & White Russian Cookies. I also used a 1/4 cup scoop instead of a 1/3 cup scoop. As for the cookies, they’re very cakey. Almost too heavy for my liking. The flavors are good, with just a hint of Bailey’s. When separating the frosting, I would use a bit less than 1/2 for the chocolate part (adding the cocoa powder and the extra water makes it uneven).
I haven’t posted a recipe page yet. No, I’m not being lazy. I just can’t decide if I should post it. After all, it seems a bit unfair to the author of said cookbook. She must have worked hard, and to give away her recipe for free… wouldn’t that be cheating her? Let the foodie blogger consulting being!
I’m also hatching plans to turn this into an Irish Black & White Cookie recipe. With Jameson’s, Bailey’s, and Guinness. Be excited. I dare you.