I know I already have a Devil's Food recipe on my site, but this recipe is actually a different one.
Now, I have a chocolate chip cookie recipe that I swear by.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake.
Dave and I have developed a little whiskey collection. The first bottle I bought for cooking, and one Dave wanted because it’s what Dirk Pitt drinks. Then I bought a bottle of Scotch for my dad for Father’s Day last year, but right before I was going to give it to him, he said he didn’t like Scotch so I ran out and bought some bourbon for him and kept the Scotch for myself.
This cake ended up being a science experiment. I wanted to make a red velvet cake without any red food coloring.
So I’ve made hummus .
You’ve had your Guinness in a cold mug, your whiskey straight up and your Bailey’s in a mixed drink, and of course maybe all in one for an Irish Car Bomb. But this St. Patrick’s day let’s try it in a dessert with some Irish Brownie Bombs .
Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting
I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine!
Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe.
I have a confession to make. Before I do, please promise me that you won’t shun me. Are you ready?
Do you nibble around the edges first? Do you swallow it quickly in two big bites? If you can tell me in vivid detail how you eat a Reese’s Peanut Butter Cup, then this luscious pudding is especially for you.
For the crust: 32 Oreo cookies, finely processed into crumbs 5 1/3 tbsp. unsalted butter, melted and cooled Small pinch of salt For the crunch: ½ cup salted peanuts, finely chopped ½ cup mini chocolate chips 2 tsp. sugar ½ tsp. espresso powder ¼ tsp. ground cinnamon Dash of ground nutmeg For the filling: 2 cups heavy cream 1¼ cups confectioners’ sugar, sifted 12 oz. cream cheese, at room temperature 1½ cups creamy peanut butter (not natural) 2 tbsp. whole milk ¼ cup salted peanuts, finely chopped For the topping: ½ cup heavy cream 4 oz. bittersweet chocolate, finely chopped ½ cup salted peanuts, finely chopped <p style="text-align:right;color:#A8A8A8"></p>
This Chocolate Ice Cream is perfect for summer’s end, which usually corresponds with the upcoming Labor Day holiday (stay tuned for a Healthy Labor Day Recipe Roundup post later this week!); the added spices warm up this vegan gluten free dessert for chilly Fall nights approaching.