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posts tagged ‘baking’

Irish Cream Brownies

Wednesday, March 14, 2012 at 03:03 PM - Posted by Megan - (2) comments

This March 17th, you won’t need the luck o’ the Irish to find a perfect St. Patrick’s Day dessert recipe. Get the shenanigans started with easy-to-bake, homemade chocolate brownies spiked with luscious Irish Cream. These flavorful, fudgy treats are surprisingly light, so you can indulge and still have room for all that green beer. Cheers!


Irish Cream Brownies (makes approx. 16 brownies)
Recipe from Cooking Light

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup egg substitute
  • 1/4 cup Irish Cream (Baileys or Carolans)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Preheat oven to 350°.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

    Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

    Note: For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish with a sprig of mint.

    Holiday Bourban Balls

    Thursday, December 22, 2011 at 06:12 PM - Posted by Megan - (0) comments

    Impress guests this holiday season with flavorful, easy-to-make Bourbon Balls. These sweet and chewy, no-bake confection will have dessert lovers (and especially bourbon fans) swooning. Get creative with tasty toppings—colored sprinkles, granulated sugar, chopped nuts, melting chocolate—for a box of bourbon-flavored beauties that’s perfect for gift giving. Now, grab a bottle of your favorite Kentucky whiskey and get rollin’!

    Holiday Bourbon Balls (makes about 4 dozen bourbon balls)

    Recipe adapted from the Los Angeles Times Holiday Cookies E-Book

    CLICK HERE TO READ MORE

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    Pumpkin Spice Cupcakes

    Sunday, October 24, 2010 at 12:10 PM - Posted by Megan - (2) comments

    Autumn has officially fallen on the Big Apple and to celebrate the harvest season, I enjoy filling up my kitchen with the warm, comforting smells of fall-inspired treats. For my Pumpkin Spice Cupcakes, I zest up creamy pumpkin with a blend of savory spices, mix in chopped walnuts for added texture and top each little cake with a dollop of my Cream Cheese icing (recipe below) before decorating. I hope these pumpkin-y goodies become one of your new fall favorites. Enjoy!

    Pumpkin Spice Cupcakes (makes 24 cupcakes)

  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter
  • 3 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 TBLS vegetable oil
  • 3/4 cup chopped walnuts

    CLICK HERE TO READ MORE

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