Guinness Chocolate Cupcakes
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.
Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.
I made this blog last year and forgot about it. I haven’t done much with it yet and only posted twice, but I plan on posting a lot more in the months to come…so please check it out and Follow!!!!
Don’t go thru the car wash when you have to go to the bathroom.
I haven’t seen my family in nine long months. Now it’s down to only 18 days until I get to see them in Ohio for Christmas!!!
Short post, I know…but I’m just SO excited I had to share!!!
I just wanted to share my new favorite food item with you all.
I LOVE peanut butter, but all the fat and calories, not to mention the ingredients I can’t read, let alone know what they are…not a fan of.
A customer of mine recently introduced me to PB2, and I will never buy processed peanut butter ever again!!
It has three ingredients…Roasted Peanuts, Sugar and Salt. And if you are a chocolate lover like me you can get it with cocoa powder. All you do is add a little water…mix, and Voila! You have rich, creamy peanut butter.
And even better…2 Tbps. of powdered peanut butter with 1 Tbps. water = 45 cal. with 1.5g fat and 5g protein. Can’t beat it!!
I got this recipe from the Weight Watchers cookbook “Tastier Than Takeout”. It calls for turkey bacon and fat free mozzarella, but you can use the real stuff if you prefer.
3 slices turkey bacon, chopped
2 garlic cloves, thinly sliced
1 (5-ounce) package baby spinach leaves
1 (10-ounce) prebaked whole wheat thin pizza crust
2/3 cup fat-free ricotta cheese
1/2 cup fat-free shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 450 F. Spray large baking sheet with nonstick spray.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add bacon and cook, stirring occasionally, until browned, about 5 minutes. Transfer bacon to plate lined with paper towel.
Add garlic to skillet; cook over medium heat, stirring constantly until golden brown, about 1 minute. Add spinach to skillet a few handfuls at a time, stirring constantly and adding more spinach as it will fit. Continue cooking until spinach is wilted, about 2 minutes more. Stir in reserved bacon.
Place crust on baking sheet. Spread ricotta evenly over crust. Top evenly with spinach mixture. Sprinkle with mozzarella and Parmesan. Bake until cheese is bubbly, about 8 minutes. Cut into 8 pieces.
Looking for the most perfect chocolate chip cookie recipe? Well look no further, you found it!!!
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter or margarine, softened (room temperature)
2 teaspoons vanilla
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 to 2 bags (12oz each) semisweet chocolate chips (2-4 cups)
Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.