Tag Archives: Pinnacle

Vodka S’mores Brownies

Pinnacle Whipped Vodka Brownies on a cinnamon graham cracker crust which is topped with mini marshmallows, chocolate chips and cinnamon Teddy Grahams. (recipe)
 
Random thoughts on these:
  • The graham cracker “crust” was the same recipe as the one on the S’mores cupcakes, only halved. I didn’t exactly (or at all) measure the graham crumbs… I just used 9 cracker “sheets” (one whole paper pack), because that’s what I had left in the box. I used the cinnamon flavor, but that’s just because I like how sweet they are. You can replace them with regular graham crackers. The husband begged me to use chocolate grahams but I don’t really like chocolate all that much. I know, I use it ALOT for someone who isn’t a fan.
  • The brownie recipe I used was the same as the Grand Marnier Brownies, I just subbed the vodka. Be gentle when pouring the batter, or you’ll displace your crust.
  • I baked these for closer to 40 minutes.
  • I wanted to use more than the 3 cups of mini marshmallows, but that’s all I had left over from the S’more Cupcakes last week. If I make these again I plan on using more marshmallows. There wasn’t enough for me. It’s all personal preference though. I also had the chocolate chips left over, so I threw those on top as well. I used Teddy Grahams instead of making extra “crust” to use as a topping because I wanted to have a little fun. It didn’t hurt that they were on sale at the grocery store.
  • watch them closely while you’re broiling. it literally takes a second to go from toasted to burned marshmallow.
  • Don’t forget to grease the sides of the pan that aren’t covered by foil… I did. and it was a huge pain in the rump to get these brownies off the edge. Trust me, and let them cool almost completely in the pan. Then pull up the edges of the foil and lift the sheet of brownies onto a wire cooling rack to finish. If you (like I did) try to pull them out of the pan too early it’s much harder and they fall apart.
  • After they’ve cooled all the way… gently peel the foil off and cut into 20 pieces. I only got 16, and you can probably tell from the pictures that they’re not the same size. I’m rationalizing the awkward sizes by saying  I cut the small ones for me, and the big ones for Hubbs. But really, I just suck at cutting.
  • Helpful hint- wet the knife a little between each cut. It (kind of) helped me.
  • These are pretty chewy and close to being undone (not cooked all the way, you know what I mean?), but that’s how I like my brownies.
 
Happy Sunday Baking.
-Hey Waitress!!
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Cookie Dough & Vodka Cupcakes

let me start with the FULL description “Whipped (Pinnacle) vodka cupcakes filled with cookie dough and topped with cookie dough and Whipped vodka buttercream”. Be jealous. I’ve been dying to try using a flavored vodka in my baking. I really love the new flavored vodka fad! I used to drink the Three Olives Cherry (or Grape) with Coke (or Sprite). And since then there’s been a crazy increase in flavors! I was in the Liquor store and had so many options… I ending up picking the Pinnacle Whipped Vodka on the recommendation of a friend. I know you’re probably thinking that it’s silly to use vodka because it’s “flavorless”… don’t judge, just enjoy.
 
The cool thing about these cupcakes is how easy they would be to make without the vodka…
 
The cookie dough filling I used was originally a Cookie Dough Truffle recipe from Angie ( a friend, sorority sister, and food blogger extraordinaire) over  at Big Bear’s Wife. You should check her out!! It was sort of sticky, so I kept a little water on the side and dampened my fingers/palms every few dough balls. It worked out pretty well.
If you’re more daring than I am, you could probably use store-bought cookie dough… supposedly the preservatives make it relatively safe to eat raw (as long as you keep the finished cupcakes in the fridge). I’m not a big fan of taking chances with raw eggs. Can you say, Salmonella?! I can, and I’d rather not.
 
The Vodka cake was a weeks worth of comparing Harvey Wallbanger cakes. Yes, I typed Harvey Wallbanger. All the recipes online where basically the same, so  I  just substituted extra vodka for the other liquors, and SHABANG! a Whipped Vodka cake was born! The batter was wicked thin, but that seems to happen a lot when I use boxed mixes. It thickened up a bit the longer I beat it, but it’s possible that was wishful thinking! The bottoms of these cupcakes came out a little more browned than I like, but (again) baking them for less time didn’t bake the cake batter all the way. You know what I mean!? They weren’t burnt (haha, it rhymes), just a shade darker than I wanted.
If you don’t want to use the Vodka, you can just use a regular box of cake mix (follow the directions on the box). Try chocolate. Then let me know how they taste.
 
The buttercream frosting was adapted from lovin the oven. I used Angie’s eggless cookie dough recipe instead of the one on that site. I doubled the recipe, and used vodka instead of milk. This recipe is by faaaaaaar my favorite buttercream to date. I also didn’t use cold butter, I actually ‘nuked it for about 16 seconds to soften it a bit. It took me a hot minute (I didn’t check the time, but it felt like FOREVER) to get the powdered sugar and butter smooth and well mixed.  Finally, I recommend taking the cookie dough out of the fridge before you start working on the frosting, or else it’ll be harder to smooth out the buttercream in the last step.
 
Enjoy with a whipped on the rocks. Or a whipped hot chocolate. Or a whipped coffee…
-Hey Waitress!!
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