Desserts

Irish Cream Brownies

Every party, even if it’s for the big game, needs to have something sweet. Most everyone loves brownies and not only are they easy to make, they are easy to grab as you run back to the couch to catch the next play. And since we usually are slurping down a few cocktails, it seems appropriate the brownies are a little tipsy too. These Irish Cream Brownies have the slightest hint of Bailey’s Irish Cream and are slightly addictive. The top of these bad boys are light and crispy while the inside is cakey and gooey, just the way I want my brownies to be. And they have not one, but two different kinds of chocolate – cocoa and semi-sweet chocolate…yum! After hours of salty appetizers, spicy munchies, and whatever else you’ve injested while watching the big game (and those million-dollar commercials), a little something sweet might be just what you need.

The ingredients:

Combine flour, salt, baking soda, and cocoa in a bowl.

In another larger bowl, melt the chocolate chips and butter in the microwave for 1 1/2 minutes, stirring every 30 seconds. Allow to cool slightly.

Add sugar, egg substitute, vanilla, and Bailey’s Irish Cream to the chocolate mixture and mix well.

Add in flour mixture and stir until just combined.

Pour batter into a square baking dish and bake in a 350°F oven for 20 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Molten Spiced Chocolate Cabernet Cakes

Want to make an impression on someone this weekend? Try these Molten Spiced Chocolate Cabernet Cakes. These cakes have cinnamon and ginger and are super chocolatey with a warm molten center that will impress anyone. I used regular cinnamon in these although the recipe calls for Saigon cinnamon (anyone know what that is?) and it tasted delicious. These bake quickly in the oven and should be eaten within a few hours of baking in order to keep the molten center. Just be careful that you don’t dig in too quickly or else the entire center might come flowing out. Don’t have Cabernet? No big deal. Use any red wine you might have on hand. These pair deliciously with wine (or milk!) so if you are planning on a low key New Year’s Eve and want to put a smile on your sweetie’s face, definitely consider these.

The ingredients:

Melt the butter and the chocolate in the microwave for one minute. Stir until the mixture is fully melted and mixed thoroughly.

Add in wine, vanilla, and powdered sugar.

Stir in eggs and yolk.

Mix in flour, cinnamon, sugar, and cloves (if using which I didn’t).

Spray four ramekins with non-stick spray and divide the batter evenly. Bake for 15 minutes in a 425°F oven.

Additions: None

Omissions:

  • Ground cloves

Substitutions:

  • Ground cinnamon for Saigon cinnamon

Overall Rating: Love It

Source: McCormick Gourmet

Ginger-Lemon Pinwheel Cookies

Gingerbread cookies are perfect for the holiday season but they can be a bit much in my opinion. I think I like looking at gingerbread men more than I like eating them. These Ginger-Lemon Pinwheel Cookies provide that festive gingerbread taste but are mixed with fresh lemon which keep the cookies lighter in flavor. Two different doughs are made – a ginger dough and a lemon dough – and they are rolled out thin, layered, and rolled up and sliced to make the pinwheel effect. Of course, my pinwheels aren’t nearly as fancy or tight as the picture from Cooking Light’s website but they turned out good enough for me! These do take a little bit of time because the doughs need to be chilled in three different stages but they aren’t as hard to make as I thought they would be. The hardest part is rolling the dough into a log but I used plastic wrap to help me keep the dough from splitting and I worked slowly. These cookies are as visually pleasing as they are tasty. Give these a try if you just don’t feel like making gingerbread men…again.

The ginger dough ingredients:

Beat together brown sugar and butter. Add in molasses and egg yolk and mix well.

Add all of the spices to the flour and mix together. Slowly add the flour mixture to the bowl and mix well.

Turn dough onto plastic wrap and form into a disk. Refrigerate for 30 minutes.

The lemon dough ingredients:

Mix together butter and sugar until creamy. Add in egg white and mix.

Add in vanilla and lemon zest.

Slowly mix in the flour until combined. Like the ginger dough, form dough into a disk in plastic wrap and chill for 30 minutes.

After doughs have chilled, roll both out until thin. Chill for another 10 minutes.

Layer ginger dough on top of lemon dough and carefully roll (from the long end) into a log as tightly as you can without tearing the dough. Freeze for 30 minutes.

Remove plastic wrap and slice the dough. Bake cookies on a baking sheet for 8-9 minutes in a 350°F oven.

Additions: None

Omissions: None

Substitutions:

  • Light brown sugar for dark brown sugar

Overall Rating: Like It

Source: Cooking Light Magazine

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