Boozy Irish Treats

 

 

Guinness Brownies with Irish Cream Cheese Swirl

For the Brownie Batter:

1 C Flour

¾ C Cocoa Powder

¼ t Salt

7 T Unsalted Butter, Softened

2 ¾ C Semi-Sweet Chocolate Chips (about 12 oz)

4 Eggs

1 C Sugar

1 12 Oz Bottle of Guinness Extra Stout (open ahead of time, room temperature)

For the Swirl:

8 Oz Cream Cheese (soften at room temperature)

½ C Sugar

½ C Irish Cream Liqueur

1 Egg

1 T Vanilla

Pinch of Salt

5 T Flour

 

Preheat the oven to 350 degrees.  Grease and flour a  9X13 pan.  Shake out any extra flour.

 

Beat the eggs and sugar.  Add in the butter.
 

Melt the chocolate in the microwave or over a double boiler.  Slowly add it onto the egg mixture along with the beer.

 

Mix the dry ingredients together and add them to the batter.

Pour ¾ of the mixture into the pan.  Set the rest side. * Feel free to make this recipe without the cream cheese swirl. Baking time would decrease by about 15 minutes.

 

Mix the sugar and cream cheese together.  Add the remaining ingredients, except the flour, until well blended.  Add the flour; pour it into the pan on top of the brownie batter.  Spoon out the remaining brownie batter in about 4 separate spits on top.  Take a knife and swirl the batters together.

 

 

Bake for about 45 minutes or until a toothpick comes out clean.

 

 

*I do want to warn you that the booze doesn’t totally cook out. It shouldn’t get you drunk, but I wouldn’t recommend serving this to children.

 

 

 

In 1759 Authur Guinness opened up his brewery called St. James's Gate in Dublin Ireland. In 1914, it was the largest brewery at the time and now is the largest stout brewery.  The main product is Guinness Drought, a dark stout beer with a thick creamy head. Did you know tht there are over 13 varieties of Guinness? Draught, Extra Stout, Bitter, Malta, and Red, to name a few. Guinness Extr Stout is one of my favorite beers because of it's thick, rich flavor. It makes a great beer for cooking and baking.

 

Guinness Float

 

 

1 12 Oz Bottle of Guinness Extra Stout

1 Shot of Brandy

Several Scoops of Ice Cream (vanilla, chocolate, coffee, or caramel)

 

 

 

Push Pops!

I remember being a kid and loving a frozen push pop on a hot summer day. We’ll they’re back!  They’re a little different though. Wilton is now carrying a washable plastic push pop holder and the trend is to fill them with all kinds of sweets like cakes, brownies, puddings, and frostings.  I found my push pops dispenser at a craft store and of course used one of those online coupons that they always have. Since its St Patty’s Day time, I thought that I’d go a little Irish with my recipes. 

 

Irish Coffee Push Pop

Makes 6

8 Oz Cream Cheese, Softened

¼ C Powdered Sugar

½ C Irish Cream Liqueur

Vanilla Wafers (about 30)

1 C Strong Brewed Coffee

½ C Whipped Cream

¼ C Chopped Semi-Sweet Chocolate

 

Mix the cream cheese, powdered sugar, and Irish cream together in a mixer.

 

Dip a wafer in the coffee and put it in the bottom.  Spoon about 1T of the cream cheese mix on top.  Layer about 5 times.  Top with whipped cream and chocolate.  The bottom stand is also a cap, so you can store them covered in the refrigerator.  These are good refrigerated or frozen.

 

 

Minty Grasshopper Push Pops

Makes 6

About 3 Large Brownies or Chocolate Cake

5 Oz Marshmallows (about half a bag)

¼ C Milk

1/3 C Whipping Cream (plus ½ C whipped cream for topping)

½ C Cream de Mint Liqueur

 

Melt the marshmallows and milk in the microwave or in a double boiler. Set it aside to cool for about 15 minutes.

Whip the cream to stiff peaks and fold in the cream de mint.  Fold in the marshmallow mixture. It will be very runny, so put it into the freezer for about 45 minutes to an hour. It won’t set completely but will be easier to work with.  There were a few tiny holes in the bottom of the push pops that I have.

Put your brownies or cake into the push pop.  Pour the mint cream on top.  Top it off with whipped cream, cover and freeze.  Serve frozen.