Wednesday, March 16, 2011

A little St. Patricks Day Yum

Lime Sherbet Punch

























Servings: 6-8 glasses
Prep Time: 10 min
Difficulty: Easy

 

Ingredients

2 quarts lime sherbet
2 liters ginger ale
1   (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries


Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice.
Decorate with lemon and lime slices and some maraschino cherries.



Irish Coffee Brownie Cupcakes






















Servings: 16 cupcakes
Difficulty: Easy

Ingredients

 

Brownie Ingredients:
5 tablespoons unsalted butter, room temperature
½ cup sugar
1 egg
½ teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
¼ teaspoon salt
Cupcake Ingredients:
1 cup whole milk
1 cup whole roasted coffee beans
1 ½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup unsalted butter, room temperature
1 ¼ cup sugar
2 eggs
¼ cup whiskey
Brownie batter from above

Frosting Ingredients:
8 oz cream cheese
¼ cup unsalted butter, room temperature
2 cups powdered sugar
½ cup unsweetened cocoa powder
2 tablespoons whiskey

 

Directions

Brownie Directions:
In a medium-sized bowl, beat butter and sugar until light and fluffy.
Mix in eggs and vanilla until thoroughly combined.
Mix in cocoa powder, flour, and salt until just combined.
Set aside.
Cupcake Directions:
In a small saucepan on medium-high, heat milk and coffee beans until just boiling.
Remove from heat, cover, and steep for fifteen minutes.
Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.
Preheat oven to 350 F.
In a medium-sized bowl, mix flour, salt, baking soda, and baking powder.
In a separate medium-sized bowl, beat butter and sugar until light and fluffy.
Add eggs to the butter/sugar mixture, mixing until fully incorporated.
In a small bowl, mix together whiskey and ¾ cup of the coffee-infused milk.
Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.
Fill cupcake liners ¾ full with cupcake batter. 
Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. 
Bake for 25 minutes or until cupcakes bounce back when lightly touched.

Frosting Directions:
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time until fully combined.
Mix in cocoa powder and whiskey.
Spread or pipe onto cooled cupcakes.

Homemade Irish Creme Liqueur
























Going to a St. Patty' day party? This would be a great hostess gift to bring!

Servings: 12
Prep Time: 10 min
Difficulty: Easy

Ingredients

2 cups Irish whiskey
4 oz eagle brand-sweetened condensed milk
1/2 pint whipping cream
4 eggs
2 tablespoons prepared chocolate syrup (I used Hershey’s)
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions

Combine all ingredients in the pitcher of a blender.  Blend until smooth. At this point it is ready to serve. To Store: Place in a clean tightly covered container and store for up to a month in the refrigerator. I’m not a big drinker at all, but I do love a little of this Homemade Irish Creme Liqueur in my coffee as an after dinner treat. To give as a gift, I like to find old bottles while I am out junkin’. I clean and sanitize them and fill with my Homemade Irish Creme Liqueur. Sometimes I even find cute little cordial glasses to package with the liqueur.


Enjoy friends!

1 comment:

Stephanie said...

Nikki these look amazing! DH is super excited about the cupcakes :)