Sunday, December 1, 2013

Chocolate Peanut Butter Butterfinger Blondies

So, I know that the title of this post suggests that I just tossed everything in my kitchen into a dessert. That assumption isn't too far off, honestly.

I was making desserts for Friendsgiving - including this delicious pie - and decided to get creative. I started with this basic recipe from Serious Eats and modified it to suit what I had available. Feel free to do the same.

Chocolate Peanut Butter Butterfinger Blondies
inspired by Serious Eats

Cooking spray
8 tablespoons unsalted butter
1 cup light brown sugar, packed
3/4 tsp. salt
3/4 cup peanut butter
1 egg
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
8 miniature chocolate bars, chopped (I used Hershey's Special Dark)
8 miniature Butterfinger bars, crushed

Preheat oven to 375. Line an 8x8 pan with parchment paper, allowing ends to hang over sides. Lightly spray with cooking spray.

Microwave butter in large bowl on low power in 30 second intervals until it's just starting to melt. Stir in brown sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda, and stir until combined. Stir in chocolate bars.

Spread into pan and smooth top. Sprinkle with crushed Butterfingers, creating an even layer across the top of the batter.

Bake until golden and just set, approximately 25 minutes. Let cool in pan for an hour. Lift blondies out of pan and slice.

Makes 16.

Here's a not-so-great photo of the blondies.

Chocolate Peanut Butter Butterfinger Blondies

Oh, and here's that pie I mentioned, for good measure.

Pumpkin pecan cranberry pie

This post is part of the Hey Love Designs Monthly Pinterest Challenge. I had both of these recipes on my Pinterest boards (here and here) just waiting to be tried. Here's hoping that this challenge will inspire me to try some new things and post on this blog more regularly!

I do have a few recipes saved up for the holidays, so I'll try to get those up soon too.

Friday, March 15, 2013

Whiskey Beeramisu (aka Irish Tiramisu)

Last year, I wanted to make Beeramisu for St. Patrick's Day. However, things did not quite work out as planned.

Due to some negligent shopping on my part, I ended up with a new variation. I couldn't find any ladyfingers (although now I see them at the same grocery store constantly), so I used Madeleines. (I picked up a 10 oz. package from Entenmann's.)  I thought I had Bailey's Irish Cream at home, so I didn't buy any. I had none, so I used what I did have on hand - Jameson Irish Whiskey.

It actually turned out to be pretty tasty, although I'm not sure what to call it. Whiskey Beeramisu? Irish Tiramisu? You be the judge. (You should also be the judge of how much whiskey you want to use. I didn't do a 1:1 substitution as I was afraid it would be overpowering. However, I could have probably added more.)

And, of course, I forgot to take a photo of the finished product. All in all, not exactly my finest moment as a blogger.

In any event, here's the recipe.

Whiskey Beeramisu (aka Irish Tiramisu)
adapted from Serious Eats

1 pound mascarpone, softened
3/4 cup sugar
3/4 cup heavy whipping cream
6 tbsp. (or more) Jameson Irish Whiskey
8 oz. Guinness
14 Madeleines, sliced lengthwise if they are very thick (approximately)
Good quality chocolate (for shaving)

Combine mascarpone and sugar in medium bowl. Stir vigorously until sugar is dissolved; set aside.

In stand mixer, combine whipping cream and 2 tablespoons whiskey. Whip on high until stiff peaks form, approximately 2-3 minutes. Gently fold whipped cream into mascarpone mixture.

Pour Guinness into a shallow bowl. One at a time, dip Madeleines into Guinness on each side and then place as described below. Don't soak them for long - count to one or two on each side. (If you use whole Madeleines rather than slicing them in half, make sure to soak them a little longer.)

Layer half the Madeleines in the bottom of an 8x8 or 9x9 dish, breaking into pieces as necessary. (Make sure that you layer them tightly - if necessary, use more than half of the Madeleines on this layer.) Drizzle 2 tablespoons of whiskey over layer. Spread a little less than half of the mascarpone mixture over Madeleines until covered.

Repeat with remaining Madeleines, whiskey, and mascarpone mixture. Grate a layer of chocolate shavings over the top.

Refrigerate for at least 12 hours or overnight before serving.

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