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.

      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          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!

              Flaky Jalapeno Cheddar Biscuits

              Flaky Jalapeno Cheddar Biscuits
              Print Recipe
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Servings Prep Time
                8-10 4" biscuits 25 minutes
                Cook Time
                18 minutes
                Flaky Jalapeno Cheddar Biscuits
                Print Recipe
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Servings Prep Time
                  8-10 4" biscuits 25 minutes
                  Cook Time
                  18 minutes
                  Ingredients
                  Servings: 4" biscuits
                  Instructions
                  1. Preheat oven to 425℉ and line a large baking tray with parchment.
                  2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
                  3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
                  4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
                  5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
                  6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
                  7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
                  8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
                  Recipe Notes

                  -these particular biscuits spread out some and are wonderful sliced as a sandwich.

                  -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

                  Rosemary Buttermilk Rolls

                  Rosemary Buttermilk Rolls
                  Print Recipe
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Rosemary Buttermilk Rolls
                    Print Recipe
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
                      2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
                      3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
                      4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
                      5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
                      6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
                      Recipe Notes

                      -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

                      -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.