Friday, March 16, 2012

Happy St. Patrick's Day Treats

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt. 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. 

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. 

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. 

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl. 

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes. 

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.

Recipe from:

Tuesday, March 6, 2012

Grown Up Strawberry Shortcake (lemon cake with balsamic strawberries)

I did not get a picture of it all assembled.  We ate it too quickly to remember :)  It was awesome!  You assemble it like a strawberry shortcake.  First the cake, then room temperature strawberries and top with fresh whipped cream.  Enjoy!

Lemon Yogurt Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
50 min
1 loaf


For the glaze: (I omitted the glaze because I did not want it to be too sweet)

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Balsamic Strawberries


  • 16oz fresh strawberries hulled and sliced
  • 1/4 c. sugar
  • 2 T. balsamic vinegar


Combine all ingredients in a bowl and leave at room temperature for 1 hour and no more than 4 hours.

Fresh Whipped Cream


  • 8oz heavy whipping cream
  • 2 T. powdered sugar
  • 1 heaping teaspoon vanilla


Place mixing bowl in the freezer for up to 30 minutes before you make this.  You want the bowl to be very cold for best results.
Whip the cream in a mixer on high until soft peaks start forming.  Slowly add the powdered sugar and vanilla.  Be careful to not over mix at this point.
Place in refrigerator until ready to use.

Recipe By: Tracy Lytle