Thursday, March 17, 2011
this pie was amazing.
i honestly thought i might get drunk off of it- my mouth was filled with the fabulous taste of Baileys & since i haven't had a drink in over 2 years (hello back to back pregnancies), yeah. i had to stop myself after 2 slices.
it's also so easy that i could justify making it every week. or day. or hour. you get the idea.
since it was St Patty's day- i had a good excuse. so i whipped it up & brought it to work.
thankfully i snagged my 2 pieces early- because after people made the discovery that this pie is laced with booze, it was gone.
Baileys Irish Cream Chocolate Mousse Pie
1 (6 oz) chocolate crumb crust (you can make your own or simply buy a ready made. i used an Oreo Cookie ready made crust)
1 envelope unflavored gelatin
1 tsp vanilla extract
3/4 cup milk (whole)
3/4 cup Baileys Irish Cream
6 oz semi sweet chocolate chips
2 cups Cool Whip
Directions: Pour the milk into a medium saucepan & sprinkle the gelatin over top. Let it sit for 1 min & then stir over LOW heat until the gelatin dissolves (about 4-5 min or so)
Add the chocolate & continue to stir until melted- then stir in the vanilla.
Remove from heat & stir occasionally for about 5 minutes & then stir in the Baileys.
Pop the pan into the fridge for about 5-10 minutes, or until the mixture forms mounds when dropped from the spoon (i originally- per the directions- let this sit on the counter for a good 20 minutes waiting for it to thicken up. it simply wasn't working- so i tossed it into the fridge for about 10 minutes & that's what did the trick)
Fold in the Cool Whip and pour into the crust. Smooth it up & put it in the fridge for AT LEAST 4 hours (but i let it sit overnight & then some).
About an hour before you're going to serve- pop it in the freezer. (you totally don't have to do this- but i think it gives it a nice texture & makes it the perfect cold temperature)
You can garnish with more Cool Whip or real whipped cream or chocolate shavings if you want.
Enjoy- and try to restrain yourself from eating the entire thing.
Tuesday, March 8, 2011
Heat the oven to 350 and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.
In a large bowl combine the flour, cinnamon, baking soda, baking powder, and salt until well mixed.
Mix together the wet & dry ingredients just until combined (ie: no big lumps)
Using a cookie scoop- scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown (mine were done in 18) and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency (i eyeballed the milk).
I then frosted the cupcakes with a large round tip & popped them in the freezer for about 20 min or so (while i prepared the chocolate)
To prepare the chocolate place the chips in a bowl & microwave in 30 sec increments until melted (make sure to stir as you go)- Once the chocolate is smooth, stir in the Canola Oil (i used 2 tblsp) & allow to cool for 10-15 min. Once cooled, pour into a tall cup (i used a simple plastic party cup)
And start dipping! dip the cupcake (frosting side down) as far down as you can. Allow the chocolate to drip off for a second & place on a wax paper lined baking sheet. You can pop them in the freezer for a few minutes to cool- or just give them about 10 minutes on the counter.
Then you can start getting excited- because you're about to eat up:
Friday, March 4, 2011
so, i wanted Salisbury Steaks like nothing else- i searched the internet for a recipe that sounded good- but they were all kind of just...meh. so i went through a stack of Pampered Chef recipe cards & found one that i figured i could work with.
Tuesday, March 1, 2011
It is sinfully good. like- you know you shouldn't eat an entire bowl but you do anyway because you can't stop yourself. cheesy, buttery, salty, a tad oniony (weirdly, i like that)- perfection. one giant pierogi.