Baileys Irish Cream Chocolate Chip Cookie Dough Fudge

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After almost two months without having a working computer, I’m finally back! And I triumphantly return to the blogging world with Baileys Irish Cream Chocolate Chip Cookie Dough Fudge! Wow that’s a mouth full. But it’s totally worth saying. An epically big title for small bites of sugary Irish creamy awesomeness.

And much more appetizing than “Bay Leaves Fudge,” which is what one person heard upon my presentation of the confection. I don’t think I’ll be making that flavor anytime soon.

And you know what? I totally ran out of flour and topped my 1/2 cup off with whole wheat flour. So I could say this is Whole Wheat Baileys Irish Cream Chocolate Chip Cookie Dough Fudge. But I don’t want to be ridiculous.

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Baileys Irish Cream Chocolate Chip Cookie Dough Fudge

adapted from The Cookie Dough Lover’s Cookbook

In a mixer:

1 stick unsalted butter, room temperature

1/4 cup sugar

1/4 cup brown sugar, packed

1/2 teaspoon vanilla

1/8 teaspoon salt

2 tablespoons Irish Cream

1/2 cup all purpose flour

On the stove:

1/3 cup brown sugar, packed

5 tablespoons unsalted butter

pinch of salt

1/3 cup Irish Cream

1 teaspoon vanilla

4 cups powdered sugar

1/2 cup mini chocolate chips

You want to line an 8×8 pan with foil or parchment paper so you can easily remove the fudgey goodness from the pan later. Nobody wants to waste fudge. Especially if it has Baileys in it.

In a mixer cream together the butter and sugars. Mix in the vanilla, salt and Irish Cream. Add the flour and mix until just combined. Set it aside and let it wait for you.

In a saucepan on the stove melt the butter, brown sugar, and pinch of salt. Take off the heat and add in the Irish Cream and vanilla. Stir in the powdered sugar one cup at a time. Now add this to the flour mixture and beat together until combined. Fold in those chocolate chips and then pour into your prepared pan. Pop in the fridge and try to forget it while it sets. I left mine overnight, but a few hours should do.

Sláinte!

Baileys Irish Ice Cream

Augment your celebration of Bloomsday by making some ice cream. With Baileys in it. James Joyce would approve.

Yes: that is a HUGE bottle of Baileys.

The only downside to making your own ice cream? The wait! But it’s worth it.

Baileys Irish Ice Cream

Immediately after making this ice cream, I saw this clip of Jamie Oliver’s Food Revolution. Haven’t researched his claims, but regardless, it certainly made me feel good about making my own ice cream at home! Also, have you noticed in the last year or two that you are no longer purchasing a 1/2 gallon of ice cream anymore? Look closely friends, and you’ll see that you’re being short-changed.

Perhaps now I should actually read Ulysses…

**Stay tuned: this ice cream has an amazing future ahead**

Baileys Irish Ice Cream

2 1/2 cups milk or half-and-half

1 cup sugar

8 egg yolks

2 1/2 cups heavy cream

2 teaspoon vanilla extract

1/4 cup Baileys

1/8 teaspoon salt

Heat milk in a saucepan on the stove until very hot, but not boiling. Take off the heat. In a mixer, combine the sugar and egg yolks and mix together. (Save your egg whites for an egg white omelet in the morning–it completely balances out the ice cream you’ll be having for dessert that night!) Slowly, slowly, SLOWLY add the hot milk to the eggs–slow as a snail so that you temper the eggs rather than cook them. Once it is fully incorporated, pour the entire mixture back into the sauce pan. Again, heat until it is very hot, but not boiling.Turn off the heat and add the remaining ingredients: cream, vanilla, Baileys, and salt. Refrigerate for at least 8 hours. When it is completely chilled, churn in your ice cream maker and enjoy delicious Baileys in ice cream form!

Irish Cupcakes

Chocolate stout cupcakes with a chocolate whiskey ganache filling and Irish cream frosting.

My father once referred to Guinness as “heaven in a glass.” If that comparison is true, then these cupcakes are some celestial kingdom not yet known to mortal man.

I came across this recipe WAY too long ago on smitten kitchen. [WARNING: if you click over to smitten kitchen you may get lost there. For hours. I won’t blame you.] I think the discovery came from an internet search after an enthusiastic and exasperated discussion about how absolutely delicious Irish carbombs are, and how unfortunate it is that the amazing flavor combination can not be savored because you’re chugging it down before curdling commences. Such a fleeting tasty moment! I needed to recreate it somehow. This is a fantastic alternative, although much more time consuming-it’s well worth it!

I made the cupcakes at night, and then filled and frosted them in the morning. It felt pretty sinful sampling whiskey and Irish cream spiked confections at 8am, but it was the only time I had to finish the desserts! The cake is wonderful by itself-it is definitely a chocolate stout cake recipe that I will return to for possibilities other than these particular cupcakes. The Guinness flavor is there but perfectly subtle. I used light sour cream instead of full fat and it didn’t seem to affect the cake negatively, which turned out nice and moist. An apple corer was the perfect tool for making a well in the center for the ganache filling and it was so easy to fill them with a piping bag. (Except for when I squeezed and a burst of ganache came out of the top of the bag. Oops!) I didn’t measure my Jameson, but next time I know I will add more. Also, I only had semi-sweet chocolate while the filling calls for bittersweet.  I bet bittersweet would meld even better with the flavors of the whiskey and beer, but there is no such thing as too sweet for me, so it wasn’t a problem. I halved the recipe so I would only make 12 cupcakes (what was I thinking?!), but didn’t halve the frosting. Good decision. As a frosting novice (frosting-maker novice.  I am no novice to consuming my share of such deliciousness), I got worried because I kept having to stop my mixer to scrape the butter off. At some point I figured out that the mixer needed to be on a higher setting-the faster pace worked much better! Of course, I used the traditional Guinness, Jameson, and Bailey’s combo because we almost always have them on hand-but I’m sure other brands would work just as well!

Don’t make the same mistake as I did and sit on this recipe for a year. Make these immediately!

Ok. Now you can click over to smitten kitchen, because there really is no reason for me to repeat perfection. Now go and enjoy some Irish Cupcakes!