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!

Strawberry Hibiscus Syrup


Strawberry Hibiscus Syrup
Print Recipe
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Strawberry Hibiscus Syrup
Print Recipe
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Servings Prep Time
2 1/2 cups 10 minutes
Cook Time Passive Time
30-35 minutes 90 minutes
Ingredients
Servings: cups
Instructions
  1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
  2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
  3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
  4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
Recipe Notes

-Yields approximately 2 1/2 cups of syrup.

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.