Irish Cream Cupcakes

A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
Irish Cream Cupcakes
Print Recipe
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    Servings Prep Time
    24 cupcakes 60 minutes
    Cook Time Passive Time
    16-18 minutes 4+ hours
    A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
    Irish Cream Cupcakes
    Print Recipe
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Servings Prep Time
      24 cupcakes 60 minutes
      Cook Time Passive Time
      16-18 minutes 4+ hours
      Ingredients
      White Chocolate Ganache
      Chocolate Cupcakes
      Servings: cupcakes
      Instructions
      White Chocolate Ganache
      1. Heat cream and Irish cream in a small pot until just at a simmer.
      2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
      3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
      Chocolate Cupcakes
      1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
      2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
      3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
      4. Frost with white chocolate ganache frosting.

      Chocolate Ganache Sandwich Cookies

      Chocolate Ganache Sandwich Cookies
      Print Recipe
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Chocolate Ganache Sandwich Cookies
        Print Recipe
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Ingredients
          Servings: Cookies
          Instructions
          1. Sift together flour, cocoa, baking powder and salt. Set aside.
          2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
          3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
          4. Add dry ingredients to butter mixture and blend together until just incorporated.
          5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
          6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
          7. Preheat oven to 350℉ and line baking trays with parchment.
          8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
          9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
          10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
          11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
          12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
          13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
          Recipe Notes

          -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

          -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

          -I re-rolled the dough 3 times with no ill effect to the final cookie.

          -Cookies are slightly crisp but soften when sandwiched together with the ganache.

          -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

          -The cookie wafers can be made in advance and frozen until ready to assemble.

          -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

          Chocolate Chip Banana Muffins


          Chocolate Chip Banana Muffins
          Print Recipe
            Servings Prep Time
            14 Muffins 25 minutes
            Cook Time
            18-20 minutes
            Servings Prep Time
            14 Muffins 25 minutes
            Cook Time
            18-20 minutes
            Chocolate Chip Banana Muffins
            Print Recipe
              Servings Prep Time
              14 Muffins 25 minutes
              Cook Time
              18-20 minutes
              Servings Prep Time
              14 Muffins 25 minutes
              Cook Time
              18-20 minutes
              Ingredients
              Servings: Muffins
              Instructions
              1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
              2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
              3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
              4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
              5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
              Recipe Notes

              Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

              Multigrain Pumpernickel Rye Bread


              Multigrain Pumpernickel Rye Bread
              Print Recipe
                Servings Prep Time
                1 large loaf 30 minutes
                Cook Time Passive Time
                30 minutes 1 1/2-2 hours
                Servings Prep Time
                1 large loaf 30 minutes
                Cook Time Passive Time
                30 minutes 1 1/2-2 hours
                Multigrain Pumpernickel Rye Bread
                Print Recipe
                  Servings Prep Time
                  1 large loaf 30 minutes
                  Cook Time Passive Time
                  30 minutes 1 1/2-2 hours
                  Servings Prep Time
                  1 large loaf 30 minutes
                  Cook Time Passive Time
                  30 minutes 1 1/2-2 hours
                  Ingredients
                  Servings: large loaf
                  Instructions
                  1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
                  2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
                  3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
                  4. Preheat oven to 375℉
                  5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

                  Maple Date and Nut Snack Bites


                  Maple Date and Nut Snack Bites
                  Print Recipe
                    Servings Prep Time
                    36 bites 30 minutes
                    Passive Time
                    20 minutes
                    Servings Prep Time
                    36 bites 30 minutes
                    Passive Time
                    20 minutes
                    Maple Date and Nut Snack Bites
                    Print Recipe
                      Servings Prep Time
                      36 bites 30 minutes
                      Passive Time
                      20 minutes
                      Servings Prep Time
                      36 bites 30 minutes
                      Passive Time
                      20 minutes
                      Ingredients
                      Servings: bites
                      Instructions
                      1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
                      2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
                      Recipe Notes

                      Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.