Jager Bombs where one of the shooters I served the most when I worked at the bar. I’m not sure why… jittery and drunk never seemed like a good combination to me. And I don’t particularly like the way Red Bull tastes.
BUT the cupcake version of this recipe is the most viewed post on my little blog, so I figured it was time to try another Jager Bomb recipe.
Do you ever bake something and think it’s a disaster, but it ends up… well… not? ‘Cause that’s what happened with these Jager Bomb Whoopie Pies.
I had a heck of a time with these things. Firstly… I didn’t grease AND flour the first round well enough, and some of the cakes stuck to the tins a little bit. Not bad enough to ruin them, but enough to make them look messed up. I solved that problem by just putting the filling on the “ugly” sides!
The cake portion was from a recipe in the Boozy Baker cookbook. If you like baking & booze, you should buy it! I use it a lot. I adapted the Jager Honey Bunt cake recipe. It’s feaking delish. I should have realized when I was making it that this recipe is like (what I think of as a) Spice Cake. It’s got warm flavors. Does that make sense? At any rate I can’t wait ‘til the Christmas season so I can make mini Bundt cakes for my Christmas gifts.
I adapted the filling recipe from a combination of the Wilton Whoopie Pie Filling recipe & my Red Bull Buttercream recipe. It worked out really well. This recipe made juuuuuust enough for all the pies. I used about a ½ tablespoon for each mini & 1 ½ tablespoons for each regular sized pie. I did have a little problem with it being too warm. My house was around 70-72 degrees, and it was a smidge too warm for the filling. I couldn’t get it to stay put on the cakes, it kept sliding off, and looking all melty. So… what I did was put some filling on top of each cake, then put them in the fridge for a few hours, THEN squished the sides together. I also kept them in the fridge before Hubs brought them to my tasters.
I had to keep reminding myself that Whoopie Pies aren’t supposed to be pretty. They’re supposed to be messy and junk. Overall they came out better than I thought. Hubs asked me to keep some for him, and my tasters didn’t complain. So I guess that’s a win.
It’s totally possible that I ate one of these Blondies before I even finished cutting them. I’m not saying that I did… but it’s possible. They’re that yummy. IMO, the wine makes these Blondies really stand out. They don’t have a strong booze flavor, but the hint of sweet Moscato def does the trick for me.
The edges came out a little more brown than I would’ve liked. I may bake them in a standard jelly roll pan next time, just because it’s bigger.
I originally had these cut into 24 bars, but I thought they’d be too big, so I cut each bar in half and ended up with 48 (duh) smaller pieces instead.
My only issue with making these was the “frosting”. When I added the wine to the white chocolate chips it got sort of chunky and ugly looking. I think it was because of the stabilizers in the chips? I’d recommend using baking white chocolate (the kind that comes in bars or bricks), or candy melts instead of the white chocolate chips. It might make the frosting into a “drizzle” instead, and I bet that would look much better.
This recipe is another adaptation from the Boozy Baker Cookbook. If you like booze and sweets you NEED to buy that cookbook.
Anyways… that’s it for Sunday Bakery this week!
Check out MY Moscato White Chocolate Blondies recipe!
Hey! Guess what!? It’s Sunday and I’m actually posting my Sunday Bakery! Wow.
Ok, So I’m super duper wicked excited about how yummy both these recipes came out today! There really isn’t much to share, but I’m going to break it down anyways. 😉
I based the Madeline Cookie recipe off of the one in The Boozy Baker Cookbook (Lucy Baker), with only a few small changes. I added the orange zest, and changed the liquor. I also changed from a glaze to a frosting. In my copy of the Boozy Baker there’s a misprint and the amount of powdered sugar isn’t specified. Ooops. I just kind of “winged it”. I also added a teaspoon of melted butter, but you could probably switch that out for an extra teaspoon of vanilla. This frosting is VERY boozy, and a bit thicker than the glaze pictured in the book.
I’d also like to note that this is the first time I ever greased & floured a pan! Hah! I’m pretty proud of myself. However, I think I over-floured. A few of my shell sides didn’t get as defined as I hoped. I’m almost positive that’s because there was too much flour in the grooves.
One last thing with the Madelines is… they kind of stuck to my wire racks a little bit, so put the “non pretty” side on the wire rack, and move them once or twice while they’re cooling…
click here for my version of the Grand Marnier Madeline Cookies recipe
NOW, on to the fuuuuudge! I used the recipe for THIS Amaretto Fudge from Crazy For Crust. I just defined what chocolate chips I used, and added a frosting.
I started melting my chocolate on the low (2 on my stovetop); some of the chocolate was starting to stick to the bottom of my sauce pan, so I lowered the heat to simmer. Then my chocolate started to firm up! Drat. I just added the Amaretto & vanilla, turned the heat on back up to 1 on the dial (still low of course), and it finally finished melting! After I poured and spread it in the pan I sprinkled the almonds on top and started making the frosting. I should have gently pressed the almonds into the fudge, because most of them didn’t stick to it when I started spreading the frosting. Ooops.
Speaking of frosting… I also “winged it” when I made this one. I basically dumped ALL the ingredients together then attempted to whisk it. I should have beat it in the stand mixer. I wrote the recipe like I should have made it. It’s a very thick and very sweet frosting, just how I like it…
Click here for my version of the Amaretto Fudge recipe
Happy Sunday Baking!
I wanted to show off these super cute liners! and thats the RedVelvet pic from the Boozy Baker
bad picture of the BRIGHT red batter..
crushed York Patties on top…
kind of ugly… see the holes from the melted peppermint patties?
inside of crushed batch…
second batch made with sliced York Patties
mush prettier… made with the sliced patties
insides of sliced batch…
2nd batch made with sliced patties (left), 1st batch made with crushed (right)
finished Kahlua & Peppermint Red Velvet!
I was super excited to make these cupcakes. The idea started when I saw (and forgot to save) a York Peppermint Pattie cupcake online. It looked delish! I also REALLY love peppermint flavored things, Christmas/ the holidays are the perfect season for me to use it in EVERYTHING. So I figured what could be better than adding 2 of my favorite things (Kahlua & Peppermint) to one of my husband’s favorite things (Red Velvet Cake)!?
They didn’t turn out exactly how I planned. Mostly because I forgot to take into account that the York Patties would COMPLETELY melt. It left these (tasty, but…) sticky clumps and holes in the cupcakes, and they totally stuck to the liners in some spots. They still taste delish, but I’m now on a mission to figure out why the patties melted… I really wanted them to have pretty “candy cane” looking stripes in the middles. *sigh* I feel the need to mention that I made the first 12 with crushed York Patties in the middle, then sprinkled more on top. The second batch I made with the sliced York Patties. Those came out much prettier and slightly less sticky (but still melted).
The original batter recipe was for Southern Comfort Red Velvet Cake from The Boozy Baker (Lucy Baker). I obviously modified it by adding the York Peppermint Patties & switching out the SoCo for Kahlua. The frosting recipe is also based on the one in the cookbook. Just add the crushed patties! I’m sure Red Velvet purists are probably in an uproar over the lack of cream cheese frosting… but *shudder* I don’t like cream cheese frosting. Deal with it. 😉
My only other “complaint” is that I can’t really taste the Kahlua. It needs more booze! Of course, I think everything needs more booze! Especially during the holidays. Don’t deny it, you drink more when you’re surrounded by loved ones, and a crazy extend family. Or not, maybe it’s just me.
Either way… Happy Baking!
Kahlua & Peppermint Red Velvet Recipe Here