Caramel Irish Coffee

Caramel Irish Coffee

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.

Caramel Irish Coffee

Who knew Irish Coffee had its own day? According to Foodimentary, January 25th is National Irish Coffee Day. So let’s celebrate with a delicious and warming Caramel Irish Coffee. It is a tasty twist on the original Irish Coffee, which is sweetened with sugar. The caramel not only adds the required sweetness but depth of flavour. I recommend using homemade caramel sauce, but you can use store-bought if using a quality product. It is also important to make good quality coffee for this recipe as it is the major component. I used a medium roast Colombian coffee. You can use your favourite, it just needs to be robust, fresh and hot!! If you like an after-dinner sipper, this cocktail encompasses dessert as well in my opinion. Sweet and creamy with a punch of whiskey and coffee. It is delicious, enjoy!

Looking for more fun food days??

Foodimentary

Need a dreamy caramel sauce?

Spiced Rum Caramel

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.

Author:  Compelled to Cook

 

Caramel Irish Coffee drizzled with caramel sauce and served in a clear mug.
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Caramel Irish Coffee

Total Time 15 minutes
Servings 1 serving

Ingredients

  • 1 1/2 ounces Irish Whiskey I used Jameson
  • 1 heaping tbsp caramel sauce plus more for top
  • 6 ounces robust, hot coffee
  • as needed lightly whipped heavy cream

Instructions

  • Add hot water to an 8 ounce or larger coffee mug and allow to sit and warm mug while proceeding.
  • Make coffee and whip 1/4-1/3 cup of heavy cream until soft peaks form or use a whipped cream dispenser.
  • Pour the water out of the mug and add Irish whiskey and caramel, stir to combine. Pour in coffee and stir. Top with whipped cream and garnish with additional caramel sauce as desired.

Notes

-you can use homemade or store bought caramel sauce.  My preference is homemade, here is a link to the one I used substituting the spiced rum with a tsp of vanilla. Spiced Rum Caramel
-the prep time for this recipe does not include the time it takes to make homemade caramel sauce.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Lemon Cream Mini Pavlovas

Lemon Cream Mini Pavlovas

Lemon Cream Mini Pavlovas garnished with blueberries and mint sit on a white cake tray decorated with blue flowers.

Lemon Cream Mini Pavlovas

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Where the heck is spring??  As I write this it is literally -15°C.  I think global warming has skipped over us here in Alberta.  But these bright and cheery Lemon Cream Mini Pavlovas are sure to brighten and warm any day.  Crisp yet chewy pavlova nests are filled with lemon curd and whipped cream filling.  They are lovely topped with fresh berries such as blueberry or raspberry and perfect for Easter or Mother’s Day. 

Mini pavlova nests piped onto a baking tray lined with parchment and ready to be baked for Lemon Cream Mini Pavlovas.

Sadly, with the way the world is these days, most of us may not be having much of a family gathering at Easter.  It will most likely be a modest meal with homebound family members and chats throughout the weekend with family and friends on Facetime or Skype. And this is okay because it’s what we need to do right now to keep everyone safe. As for this beautiful dessert, perhaps it will have to wait for another special occasion. Maybe Mother’s Day, bridal shower or what the heck, how about the first day of summer! There are always reasons to celebrate, so you’ll want to bookmark this recipe.

Lemon curd for Lemon Cream Mini Pavlovas in a small glass bowl that is resting on a blue and white cloth.

Here are a few helpful hints for this recipe:

-make sure your mixing bowl is very clean (grease will hinder a great meringue).

-use egg whites that are at room temperature (warm egg whites incorporate more air than cold ones).

-you can grind granulated sugar for about 10 seconds using a mini grinder if castor sugar is not available.

-stick the parchment to the baking tray with a few dabs of meringue to prevent it from moving while piping.

-place the tray on a damp towel to prevent the tray from moving while piping.

-don’t open the oven door until it has completely cooled as the warm dry air inside helps to dry out the meringues without further cooking.

-baked meringues will keep several days in an airtight container at room temperature.

-add filling to the meringue nests when ready to serve or up to a couple hours in advance. Adding it more than a couple of hours ahead will cause the meringues to soften too much.

Lemon Cream Mini Pavlovas sit on a white cake tray in the background while one is served on a while dessert plate and garnished with blueberries and mint.

Lemon Cream Mini Pavlovas
Print Recipe
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Lemon Cream Mini Pavlovas
    Print Recipe
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Ingredients
      Mini Pavlovas
      Lemon Cream
      Servings: people
      Instructions
      Mini Pavlovas
      1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
      2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
      3. Add vanilla and whip to combine.
      4. Sift cornstarch over the meringue and fold to combine.
      5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
      6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
      7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
      Lemon Cream
      1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
      2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
      3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
      Recipe Notes

      -Using egg whites at room temperature will result in more volume.

      -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Minty Hot Chocolate

      Minty Hot Chocolate

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      You will want to give up the powdery store-bought hot chocolate mix for this creamy and rich Minty Hot Chocolate. It takes only a few quality ingredients and 10 minutes to have a warming mug of chocolatey goodness. Milk and cream get a gentle simmer on the stove before bittersweet chocolate and mint flavouring are added for an amazing hot chocolate. This lovely version is not too sweet and perfect topped with lightly whipped cream.

      A blue mug overflowing with chocolate chips and garnished with red and white candy canes for Minty Hot Chocolate.

      It’s great for kids and adults alike and makes me want to strap on my skates and go down to the rink on the lake. In past years, we’ve had a self-made lake ice rink at my mother-in-laws and she would often bring down a tray of hot chocolate. One year I remember well because the ice froze very flat with little to no snow which allowed us to see the fish swimming below as we skated above. It was wonderful fun and a good way to enjoy time with friends and family. Make this Minty Hot Chocolate your delicious way to warm up after a day of outdoor activities. Enjoy!

      Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.

      Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
      Minty Hot Chocolate
      Print Recipe
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Servings Prep Time
        1 litre 10 minutes
        Cook Time
        7 minutes
        Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
        Minty Hot Chocolate
        Print Recipe
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Servings Prep Time
          1 litre 10 minutes
          Cook Time
          7 minutes
          Ingredients
          Servings: litre
          Instructions
          1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
          2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
          3. Divide among serving mugs and top with whipped cream and a candy cane.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Frozen Yogurt Strawberry Cake

          Frozen Yogurt Strawberry Cake

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          This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavour.  The pretzel crust adds a nice crunch and a hint of salty goodness. I love to serve it with extra macerated strawberries for even more wonderful flavour. It’s absolutely perfect for summer.    

          A basket of fresh strawberries tipped over and spilling out, surrounded with pretzels and a cup of yogurt.

          Fresh strawberries are deepened in flavour by roasting them to purge any excess moisture. They’re then pureed with sugar and will provide the fantastic strawberry taste.  Cream cheese and vanilla yogurt are whipped up light and creamy and combined with the pureed strawberries.  Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture.  The batter is then poured and spread onto the cooled crust and then allowed to freeze for at least 6 hours.  

          It’s important to note that the quicker the cake freezes, the smaller the ice crystals will be.  The smaller the ice crystals, the smoother the texture.  Be sure to keep all elements cold until ready to mix and freeze immediately in a draft-free freezer.  In other words, don’t be opening and closing your freezer door while the cake sets….if possible.  

          Frozen Yogurt Strawberry Cake with a large wedge cut out and resting on a serving plate.

          It’s a tall 10” cake that will feed plenty.  Be sure to let the cake sit at room temperature for at least 20 minutes to allow it to soften slightly for slicing.  It’s a solid cake that takes some time to thaw into a melty mess, so there’s no need to panic if you don’t get to slicing it for another 10 minutes.  In other words, you have some wiggle room.  Enjoy!

          Looking for more summer desserts?

          Ginger Pear Sorbet

          Almond Peaches

          Chocolate Hazelnut Affogato

          Frozen Yogurt Strawberry Cake
          Print Recipe
            Servings Prep Time
            12-16 slices 60 minutes
            Cook Time Passive Time
            46 minutes 6+ hours
            Servings Prep Time
            12-16 slices 60 minutes
            Cook Time Passive Time
            46 minutes 6+ hours
            Frozen Yogurt Strawberry Cake
            Print Recipe
              Servings Prep Time
              12-16 slices 60 minutes
              Cook Time Passive Time
              46 minutes 6+ hours
              Servings Prep Time
              12-16 slices 60 minutes
              Cook Time Passive Time
              46 minutes 6+ hours
              Ingredients
              Pretzel crust
              Cake filling
              Servings: slices
              Instructions
              Pretzel crust
              1. Preheat oven to 350°F.
              2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
              3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
              Cake filling
              1. Increase oven to 400°F.
              2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
              3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
              4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
              5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
              6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
              7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
              Recipe Notes

              -strawberries can be roasted and chilled one day ahead.

              -frozen cake well covered will keep for up to a month in the freezer.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Raspberry Swirl Cake

              Raspberry Swirl Cake

              Where does the time go?  It seems like yesterday that I ventured into the world of food blogging, yet April 24, 2018 marks two years of being “Compelled To Cook”.  To celebrate, I’ve whipped up a super easy and rather delicious Raspberry Swirl Cake.  It’s topped with mascarpone whipped cream and so lovely served with fresh raspberries and a drizzle of the extra raspberry sauce.  

              Only after two years do I feel like I’m just starting to get the hang of this hobby of food blogging.   By that I’m referring to the basics of food photography, writing and posting. I’ve yet to delve into video, monetizing, pod casts etc.  There’s still so much to learn and do, but I couldn’t be more excited about it. It’s been a great journey so far and I’m excited for what the next couple of years will bring when I can hone my current skills and learn new ones.  In the meantime, I hope you join me in enjoying this beautiful Raspberry Swirl Cake in celebration of my blog’s 2nd birthday.  Happy Birthday to me!!

              Recipe source for Raspberry Swirl Cake:  Inspired from Live Love and Sugar, Berry Mascarpone Layer Cake

              Raspberry Swirl Cake
              Print Recipe
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Raspberry Swirl Cake
                Print Recipe
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Ingredients
                  Raspberry Sauce
                  Cake
                  Mascarpone Whipped Cream
                  Servings: people
                  Instructions
                  Raspberry Sauce
                  1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
                  Cake
                  1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
                  2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
                  3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
                  4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
                  Mascarpone Whipped Cream
                  1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
                  Recipe Notes

                  Be sure to use a 9" x 2" or 9" x 3" pan.