This cakey dream has all the elements of a warm Irish Coffee – java, Jameson and Baileys — in an edible form. It reminds me of those chocolate glazed donuts my grandma used to get from Curry Donut on Saturday mornings, just with a little more oomph. Thanks for encouraging the fat kid in me to recreate that taste, Gram.
Chocolate Coffee Cake:
- 2 C. sugar
- 2 C. All Purpose Flour
- ¾ C. cocoa powder
- 2 t. baking soda
- 1 t. baking powder
- 1 t salt
- 2 eggs
- 1 C. strong black coffee (room temp)
- 1 t. vanilla extract
- 1 C. buttermilk or sour milk (1 T white vinegar + milk to equal 1 cup)
- ½ C. vegetable oil
Pre-heat oven to 350 degrees.
Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, coffee, vanilla, buttermilk, and vegetable oil. Beat at a medium speed for about 2 minutes. Pour evenly into greased/floured pans. Bake 30-35 mins or until wooden pick inserted into the center comes out clean. Allow to cool completely before you glaze.
*Time should be adjusted according to the pan you’re working with—I used 8” cake pans and cooked for about 32 mins. A rectangular or bunt pan may take a little more time. Start with 30 and go from there.
Jameson/Baileys Glaze Icing:
- 1 ½ C. confectioners’ sugar
- 1 t. butter
- 1/8 t. salt
- 2 t. Jameson Irish Whiskey
- 4 t. Baileys Irish Cream
Melt butter and add all ingredients together. Mix until creamy. Drizzle over the top of your chocolate cake and allow to set (or not, if you can’t wait). It’s a little boozy but I’ve never heard anyone complain about a little buzz in the morning…
(adapted from the food.com recipe that is amazing)
- 3 C flour (sifted: sift flour then measure it!)
- 3 tsp. baking powder (omit if using Self-Rising Flour)
- 1 tsp. salt (omit if using Self-Rising Flour)
- 1/4 C sugar
- 1 ½ C Wells Banana Bread Beer (drink the rest while you’re cooking!)
- 1/2 C melted butter (separate 2 Tbs and save for the end)
- 1 C semi-sweet chocolate chips (its sacrilege to not include them)
Pre-heat oven to 375 degrees.
Sift the flour and then measure. If you do not have a flour sifter, use a spoon to spoon flour into a 1 C measure. (Do not compact the flour when measuring). Mix baking powder, salt, and sugar into the flour. Add beer. Stir in 6 Tbs of melted butter and chocolate chips. Pour into greased loaf pan. Pour remaining butter over the top of the dough. Bake 1 hr, remove from pan and cool at least 15 mins.
The resulting bread is the perfect combination of tastes—buttery, flakey, and crunchy on top with a lightly banana flavored, lightly sweet and soft middle. If you’re not big into sweets, this might be the one to change your mind.
- 2 C Semi-Sweet Chocolate Chips
- ½ C Heavy Whipping Cream
- ¼ C Triple Sec
- 1 C Semi Sweet Chocolate Chips
I’ve seen some folks start with the chocolate chips in a regular bowl, but I found that the ganache formed easier with a little heat (maybe it’s cold in my apt?)—so I put my chocolate chips in a double boiler set to low. In a small sauce pan, bring heavy cream to a boil. Add triple sec. Pour cream mixture over chocolate chips and let sit for about 2 minutes. Slowly stir the mixture until smooth and shiny. Refrigerate for about an hour or until hard.
Using a spoon or melon baller, scoop out hardened chocolate and form into balls. The chocolate will melt in the warmth of your hands, so don’t mess around with them too much. Once all of the ganache balls are formed melt remaining 1 C of Chocolate Chips in a double boiler over medium heat. Once melted, drop heat to low or turn off completely. Be careful to avoid any water vapors or condensation.
Prep cookie sheet with foil or parchment. If you have fondue forks, this is a great place to use them. If not regular forks, spoons or corn picks work great for rolling the ganache balls in the melted chocolate. Roll them one at a time and place on tray to dry. I rolled mine in some toppings—salted caramel hot chocolate mix, peppermint hot chocolate mix, and Himalayan pink sea salt—to mix things up a bit. Orange zest, flavored sugars and cocoa powder work great, too!
- 1 La Brea Bakery “Chocolate Sour Cherry Round”, stale
- 2 ½ C milk
- 3 eggs
- 1 C sugar
- 1/3 C Sailor Jerry Spiced Rum
- 2 t cinnamon
- 1 T unsalted butter, melted
Preheat oven to 350.
Cut bread into 1” cubes, place in a large mixing bowl and pour milk over bread. Allow the bread to soak for about 10 minutes until all of the milk is absorbed. In separate smaller bowl, mix the eggs, sugar, rum, and cinnamon. Gently stir into the bread mixture.
Pour butter into the bottom of a 9” x 9” inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start to pull away from the edge of the pan and the gets crispy. Serve warm—with vanilla ice cream if you’re a glutton for punishment.
- 1 14oz. container Cool Whip,
- 1/4 C Crème fraîche (cheat & buy it…)
- 2 T Vanilla Vodka
- 1 14oz. can Whole Berry Cranberries
In large bowl, combine all ingredients and whip with electric mixer until evenly combined and fluffy. Serve chilled with cut fruit or in a pre-fab graham cracker pie crust (frozen or chilled) for dessert.
…your toast will never be the same
- 1 15 oz Can Pumpkin Puree (not pumpkin pie mix…there is a difference)
- 1 C Pumpkin Beer
- 1 C White Sugar
- 1 t ground ginger
- 2 t cinnamon
- 1 t nutmeg
- 2-3 dashes cayenne pepper
Combine pumpkin, beer, sugar and spices in a saucepan and stir well. Bring the mixture to a boil. Reduce heat and simmer for 30 minutes –the mixture will be thickened in the end. Be sure to stir frequently.
Chill in the refrigerator before serving. Great on toast when you’re running out the door and (almost) late for work every day! Try on pancakes, french toast or corn muffins for a great weekend treat.
- 5 1/2 cups of flour 1/2 C butter (icing should have butter…)
- 1 t salt 1/4 C half & half
- 1 T baking powder 3 C confectioner’s sugar
- 1 C Crisco 2 T bourbon
- 2 C white sugar *I like to garnish with bourbon sugar
- 3 eggs
- 1/2 C half & half
- 2 t bourbon
Combine flour, salt and baking powder and set aside.
Cream together the Crisco, sugar, half & half, eggs, and bourbon until fluffy. Mix on high about 1 minute. Add dry mix in gradually until completely mixed. Scrape dough into ball and refrigerate in greased gallon bag for at least 4 hours (over night is best if you can stand to wait).
Preheat Oven to 350. Lightly flour counter surface and roll dough to at least ¼” thick and cut. Cook 5 minutes, rotate pan. Cook 5 more minutes. Let cookies set on tray for a minute or two before removing—cool completely before icing. Yields about 32 cookies.
- 2 1/4 C Whole Wheat Flour
- 1 t baking soda
- 1 t salt
- 1 C Crisco
- 3/4 C white sugar
- 3/4 C packed dark brown sugar
- 2 Large Eggs
- 2 t ROOT (+ 2 T for brushing)
- 12 oz Semi-Sweet Chocolate Chips
Pre-heat oven to 350. Combine flour, salt and baking soda — be sure to stir!–in a bowl and set aside. Cream the Crisco, dark and white sugar until fluffy. (about 1 minute on high). Add in the eggs and 2t ROOT–beat again on high for about 1 minute until completely incorporated.
Add the dry ingredients into the sugar/Crisco/egg/Root in 4 parts–mixing between each addition until flour is incorporated. Add in chocolate chips — mixing by hand so the chips don’t get annihilated.
Spoon or roll into balls and place on to cookie sheet – allowing space between dough balls for cookies to spread (I do 15 on a sheet). Place in oven for 5 minutes — rotate the pan–and cook for 5 more minutes. *I only do one pan at a time so they cook evenly.
Remove cookie tray from the oven and allow cookies to settle for about 1 minute on the tray before removing (on to a cooling rack if you are so inclined or a kitchen towel).
Once cookies are cool, brush remaining ROOT on to the top of each using a pastry brush (or small, clean paint brush). Put all dishes in sink, pray that someone else does them, pour large glass of red wine and enjoy!!