Category Archives: Dessert

Chocolate Irish Car Bomb Sundae

Posted by Lindsey @ Baking Bytes in Candy, Celebration/Holiday, Dessert, Ice cream, Sauces and Frostings and tagged with , , , , ,

Oh yeah, you read that title right. Irish Car Bomb Sundae. Mixing alcohol and ice cream like a pro. If you’ve been reading awhile, you know that alcoholic ice cream isn’t a new thing here (Baileys and chocolate ‎Kahlúa have both made appearances) but this, this takes it to a whole new level. Note: if you don’t want the whole back story, skip the next four paragraphs.

Whilst planning my baking adventures Sunday morning, I realized we were getting quite close to St. Patrick’s Day. And due to this planning fail, I also realized yesterday was my last usual posting day before the holiday. The mint brownies I had planned would work, true, but I wanted something a bit more festive, a bit less overdone. In my head, Guinness is the most quintessential St. Patty’s Day beverage, making the Irish Car Bomb the most quintessential (although not very politically correct) cocktail of the day. Personally I’m not a fan of Guinness, and anything that curdles while you’re drinking just sounds like a terrible idea, but I’d seen ICB-inspired desserts before that sounded awesome, like cake and donuts. That’s when it hit me: ice cream!

Guinness Chocolate Ice Cream {{Baking Bytes}}

Two years ago a delightful coworker and friend made the team Guinness chocolate milkshakes. (At work. Before 11am. It was awesome.) Even as someone who doesn’t care for Guinness, I found them delicious. And so, the chocolate ICB sundae began to take shape. Guinness chocolate ice cream, of course, Baileys whipped cream, of course, but how to work in the whiskey? It was a terrible dilemma to be sure. Coincidentally, an entirely different friend posted recently about making whiskey dulce de leche. Whiskey caramel it is!

Whiskey Caramel Sauce {{Baking Bytes}}

Unfortunately, it was after 11am on Sunday when I had this revelation and so there was not enough time to create this concoction before my usual Monday post schedule. Be that as it may, I made the brownies, walked to the store for Guinness (twice, due to forgetting my ID the first time), and began the journey towards bliss.

Modifying my chocolate ice cream recipe was easy enough, so I got that into the freezer between brownie layers and cleaning and searching for whiskey caramel recipes. Having never actually made caramel before I was a bit nervous, but figured now was as good a time as any to give it a try. After finding a recipe and checking my cupboards for the ingredients (we only had Scottish whisky but…shhh. I’m sorry Colby.), I filed it away to make the next day. Normally I rarely do blog things after work, because I’m tired and hungry and just generally more of a mid-afternoon baker. However, my sheer excitement about this recipe resulted not only in making the remaining layers, but photographing everything and writing this post all in the same evening. Phew. But it’s worth it, oh so worth it.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Smooth and creamy chocolate ice cream accented by the unmistakable flavor of Guinness beer, topped with a relatively light Baileys whipped cream, and drizzled with a caramel brilliantly highlighted with whiskey. None of the flavors are individually overwhelming and they all combine together in sundae perfection. Not a dessert for the fainthearted, a small portion goes a long way. I wouldn’t personally eat the amount shown in my photos, for what it’s worth.

All three recipes are easy-peasy and come together quickly, minus chilling time. Very beginner friendly but fun for an experienced cook as well, and also extremely delicious. Which, let’s face it, that’s really the important aspect here. They are also easy to adjust to taste. Feel free to adjust the cocoa powder or Guinness a bit, and use more or less Baileys in the whipped cream. I can’t vouch for how adjusting the whiskey in the caramel would work, but I expect it would be just fine to add a little more or less. It is not super pronounced, which I felt was perfect. I made only a half batch of the original caramel recipe, so double mine if you want lots of leftovers or you’re feeding a crowd.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Need I say more? Really, the photos speak for themselves. I’m not even sure why you’re still reading instead of out shopping for ingredients.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

If you’re looking to impress yourself (or I guess some other people) for a St. Patrick’s Day party this year, look no further. Below, find the recipes for Guinness chocolate ice cream, Baileys whipped cream, whiskey caramel sauce, and instructions for the Irish Car Bomb sundae. Make one, make them all. Anything here is a great addition to any evening, but the trifecta is sure to wow.

And if you’re curious, the mint brownies will be up here next Monday, March 16th.

Guinness Chocolate Ice Cream {{Baking Bytes}}

Guinness Chocolate Ice Cream

Makes about 5 cups

Ingredients

1 cup heavy cream
1 cup Guinness beer
1/2 cup half & half
1 cup sugar
1/4 – 1/3 cup cocoa powder
1 tsp vanilla

Directions

  1. Combine all ingredients in a blender and blend until well combined and smooth.
  2. Place mixture in the fridge until completely chilled (temp should be less than 40 degrees Fahrenheit.)
  3. Chill a glass or other freezer-safe, lidded bowl in the freezer while you churn the ice cream according to your ice cream maker’s directions.
  4. Transfer ice cream to bowl and return to the freezer for at least 4 hours before serving. (Freezer time is not optional with this recipe.)

Baileys Whipped Cream {{Baking Bytes}}

Baileys Whipped Cream

Adapted from The Cupcake Project
Makes about 3 cups

Ingredients

1 cup heavy whipping cream
1/4 cup sugar
2 Tbsp Baileys Irish cream liqueur

Directions

  1. Using an electric mixer (whisk attachment for a stand mixer) beat the cream and sugar until very soft peaks form.
  2. Gently stir in the Baileys until just incorporated.
  3. Continue beating the cream until soft-medium peaks form (or whatever consistency you like).
  4. Serve immediately, storing leftovers in an air-tight container in the fridge.

Whiskey Caramel Sauce {{Baking Bytes}}

Whiskey Caramel Sauce

Borrowed from Epicurious
Makes about 1/2 cup

Ingredients

1/2 cup granulated sugar
2 Tbsp water

3 Tbsp Irish whiskey
2 Tbsp heavy cream
1/8 tsp salt

Directions

  1. In a small or medium heavy saucepan, bring sugar and water to a boil over medium heat, stirring until sugar dissolves.
  2. Boil without stirring until syrup begins to look golden, about 5-7 minutes.
  3. Continue to boil, stirring occasionally, until color deepens to a rich caramel color. (It make crystallize somewhat during steps 2-3, that’s normal.)
  4. Remove from heat and stir in remaining ingredients. Mixture will splatter so be careful! If the caramel has hardened, return to heat briefly.
  5. Stir caramel until it is smooth and of even color, allowing to cool for a few minutes before serving. Store any leftovers in a sealed container in the fridge and reheat in the microwave in very small time increments – it is quick to boil over.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Chocolate Irish Car Bomb Sundae

Ingredients

Guinness Chocolate Ice Cream
Baileys Whipped Cream
Whiskey Caramel Sauce

Directions

  1. Swirl caramel sauce on the inside of a glass or bowl. (optional)
  2. Scoop in desired amount of ice cream, top with whipped cream, and swirl additional caramel sauce over the whole shebang.
  3. Enjoy immediately and try not to enter a sugar coma.

Champagne Layer Cake

Posted by Lindsey @ Baking Bytes in Baking, Cake, Celebration/Holiday, Dessert, Sauces and Frostings and tagged with , , ,

Champagne Cake {{Baking Bytes}}I hope you cherished or survived your Valentine’s Day, depending on where you stand with the so-called holiday. My anniversary with M happens to fall on this overly Hallmarked date and on that Saturday we celebrated six years together. We celebrated with a bike ride given the ridiculous lack of winter but it was a wonderful day nonetheless. M makes dinner (usually Swedish meatballs; yum) and I make a layer cake.

Champagne Cake {{Baking Bytes}}

I’ve made chocolate and raspberry and peanut butter and chocolate, as well as other delicacies not featured on this blog, and all were very delicious. This year, however, I was looking for something different. I perused Pinterest and implored the masses on Facebook, and happened across a scrumptious-sounding champagne cupcake on Sprinkle Bakes. Obviously I was looking to build a layer cake and not cupcakes, but the recipe looked easily adaptable. Just in case, I questioned Heather, the brilliant author of SB. Not only is she a brilliant blogger, but she’s a delightful person and promptly assuaged my very minimal doubts. Next step: buy champagne!

Champagne Cake {{Baking Bytes}}

I chose a bottle of Barefoot Bubbly Pink Moscato Champagne, because I like Barefoot wine and a sweet champagne seemed like a solid plan. As a bonus, the reduced champagne in the frosting tinted it a very pale pink which I felt was appropriate given the occasion. Although it seems like a lot of steps, each part of this cake came together easily and could definitely stand on its own. Together, however, they create a supremely champagne experience without feeling like you’re getting drunk off dessert. (Not that getting drunk off dessert is necessarily a bad thing. Pudding shots, amiright?)

Despite having nearly the entire bottle within the various pieces, it’s still a fairly light cake. The taste of champagne is definitely prominent but not overwhelming, and I felt it was a welcome change to the usual chocolate confections. I think M was a little disappointed it’s not the kind of cake you pair with ice cream, but I promised to make it up to him on his birthday.

Champagne Cake {{Baking Bytes}}

A soft crumb and a custard filling enveloped in a fluffy frosting make for a textural dream in addition to the totally different but amazing flavor. It would be an especially lovely ending for a dinner party if you’re a classy folk but would be great for any special occasion. If you’re looking to switch it up from all the usual flavors, this is the cake for you.

Champagne Cake {{Baking Bytes}}

Champagne Cake

Adapted from Sprinkle Bakes
Makes one 9″ cake

Ingredients

1 cup butter, room temp
2 cups granulated sugar

4 eggs
2 tsp vanilla

3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup sour cream
1 cup champagne

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9″ cake pans, lining the bottoms with parchment paper. (Butter and flour the paper as well).
  2. Cream  together butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Add eggs one at a time, mixing completely after each one. Mix in vanilla.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  5. In another bowl, whisk together champagne and sour cream. Mixture will be fizzy.
  6. Starting and ending with the flour, alternate adding it and the sour cream mixture to the stand mixer. Batter will be thick.
  7. Divide evenly between prepared cake pans (about 3.5 cups of batter per pan) and bake for 30-35 minutes. Cake will brown but that’s okay! Allow to cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Freeze completely cooled cake layers for 30 minutes or until ready to use.

Champagne Cake {{Baking Bytes}}

Champagne Cream Filling

Makes about 2 cups

Ingredients

1/4 cup heavy cream
1/2 cup champagne
1/4 cup + 1 Tbsp sugar

1/4 cup heavy cream
2 Tbsp cornstarch
1 egg + 2 egg yolks

2 Tbsp unsalted butter
1 tsp vanilla

Directions

  1. Combine 1/4 cup heavy cream, champagne, and sugar in a medium sauce pan. Bring to a boil over medium-high then remove from heat.
  2. In a small bowl, whisk together 1/4 cup heavy cream and cornstarch, then mix in the eggs and egg yolks.
  3. Slowly stream in one third of the hot champagne mixture, whisking constantly so the egg doesn’t cook.
  4. Bring the remaining champagne and heavy cream mixture to a boil again, then stream in the egg mixture, whisking constantly until it thickens to a pudding-like consistency.
  5. Remove from the heat and stir in butter and vanilla.

Champagne Cake {{Baking Bytes}}

Champagne Buttercream Frosting

Makes just enough for one 9″ double-layer cake

Ingredients

1 cup champagne

1 cup butter, room temp
2 1/2 cups powdered sugar

1 Tbsp champagne

Directions

  1. In a small saucepan over medium-high heat, reduce 1 cup of champagne to 2 tablespoon. Pour into a small bowl and allow to cool.
  2. Add butter and sugar to the bowl of a stand mixture and mix briefly by hand to incorporate the sugar.
  3. Cream together with the whisk attachment until mixture is well combined and fluffy, scraping the bowl once or twice as necessary.
  4. Mix in reduced champagne and additional tablespoon of champagne from the bottle.

Assembly Instructions

Ingredients

2 champagne cake layers
1 batch champagne filling
1 batch champagne buttercream frosting1 

Directions

  1. Prepare a cake board, trimming if necessary.
  2. Level cake layers. Place a small amount of frosting on the cake board and gently press one cake layer on top.
  3. Evenly spread desired amount of filling on the cake (I used the whole batch), then gently press the second layer on top (cut side down) making sure it’s level. Then use a spatula (or your finger) to ensure the edges are smooth.
  4. Spread and/or pipe the frosting on the cake, and decorate as desired.

Notes

1 This was barely enough frosting to spread on the cake. If you intend to do any piping or you like a lot of frosting, I recommend making 1.5 batches.

Cinnamon Brown Sugar Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies, Dessert and tagged with

Hello friends, hope you’ve successfully made the switch to February. Bozeman leaped right passed it into April as we continue to have weather in the 50’s. As someone who actually enjoys winter, and skiing, and cold-weather running, I find this very depressing. I also am hoping this does not mean we have a hellish summer ahead of us or I think I’ll move back to Alaska for July.

In any case, cookies. With Valentine’s Day quickly approaching, Pinterest and the rest of the internet has been overrun with pink and chocolate. I decided to ignore all of these things and make something completely different this weekend.

Cinnamon Brown Sugar Cookies {{Baking Bytes}}

These cookies are soft and have a wonderful brown sugar flavor spiced with cinnamon. Kind of a cross between snickerdoodles and gingersnaps, they are a simple pleasure and a delightful treat for any time of year. They do require a couple hours of chilling, but I expect I’ll be making these pretty often in spite of that. Bonus: for those of you without a stand mixer, these cookies are mixed by hand – no electricity required.

Cinnamon Brown Sugar Cookies {{Baking Bytes}}

The original recipe called for dark brown sugar but I only had light on hand. They are delicious regardless but I imagine they’d be extra flavorful if you’ve got the dark option lying around.

As a fall or winter refreshment these go great with coffee or hot chocolate. If you’re looking to cool them down for summer activities, they are awesome as ice cream cookie sandwiches. Just put a scoop of softened ice cream on a cookie, and press another cookie on top until the ice cream is spread out to the side. Serve immediately or store in the freezer, but pull them out a few minutes early before serving. Yum!

Cinnamon Brown Sugar Cookies {{Baking Bytes}}

Cinnamon Brown Sugar Cookies

Adapted from Sally’s Baking Addiction
Makes about 22 cookies

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 – 1 tsp cinnamon (I used a whole tsp)
1/4 tsp salt

3/4 cup unsalted butter, melted
1 1/4 cups brown sugar, lightly packed
1 egg, room temp1 
2 tsp vanilla

2 Tbsp white sugar

Directions

  1. In a medium bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
  2. In a small-medium bowl, whisk together melted butter and brown sugar until completely combined. Add eggs and vanilla and whisk thoroughly.
  3. Add wet mixture to dry and use a rubber spatula to stir until completely mixed. Dough will be wet and soft but should be thick. Cover and chill for at least 2 hours.
  4. Pour 2 Tbsp sugar into a bowl or deep plate. After dough has chilled, roll 2 Tbsp dough into a ball, then roll in the sugar to coat. Repeat with remaining dough.
  5. Return dough balls to the refrigerator, preheat oven to 325 degrees Fahrenheit, and line baking sheets with silicon baking mats or parchment paper.
  6. Bake cookies for 12-16 minutes. They will look soft and puffy but should not look super wet in the cracks. For extra soft cookies, use the lower end of the range; for a slight crunch on the outside, use the upper end.
  7. Cool on baking sheets for a few minutes, then remove to a wire rack.
  8. Cookies stay soft for several days in an airtight container on the counter…assuming you haven’t eaten them all already.

Notes

1 To quickly bring an egg to room temperature, place it in a cup of warm water for 5-10 minutes.

Peanut Butter Oreo Overload Brownies

Posted by Lindsey @ Baking Bytes in Baking, Candy, Celebration/Holiday, Cupcakes, Dessert and tagged with , , ,

Phew. Okay kids, I promised you sugar and here it is. All of it. So much.

The other week Pinterest lit up with these brownie Oreo peanut butter cupcake delights. The ones I happened across didn’t lead to a recipe, but it looked pretty straightforward. All I needed was a reason to make them because I certainly wasn’t going to eat 18 of these babies. Luckily, my work had a charity bake sale and these immediately came to mind as something I could donate.

Peanut Butter Oreo Overload Brownies {{Baking Bytes}}

Due to the brownie mix (which is one of the few things I’m okay using a mix for), these come together simply with relatively little time commitment and are easy to transport for parties. But let me warn you, they are rich! I am not normally one of those people who thinks thing are too sweet (I can eat chocolate pudding pie for daaaays) but these take it to a whole new level. I also don’t typically eat packaged candy (which is probably part of why it’s a bit overwhelming to me) but I made an exception for these.

Peanut Butter Oreo Overload Brownies {{Baking Bytes}}Peanut Butter Oreo Overload Brownies {{Baking Bytes}}

With a glob of peanut butter sandwiched between two Oreos and surrounded by brownie, these things do not mess around. Maybe you only want half of one, maybe you want five, I don’t judge. The fudgy-ness of a brownie, the crunchy-ness of an Oreo, and a smooth peanut butter filling give you all the textures you could want in one chocolatey bite.

Peanut Butter Oreo Overload Brownies {{Baking Bytes}}

I topped mine with some Reese’s peanut butter chips for some added flair, and because I always have them on hand anyway. Totally not necessary but they do look prettier that way, and as we all know: you do eat prettiness.

Peanut Butter Oreo Overload Brownies {{Baking Bytes}}

These would be great for an upcoming Halloween party (maybe cut them in half for kids) if you want to get away from all the pumpkin flavors. (If you don’t, my pumpkin ginger cupcakes are amazing, not that I’m biased.)

Peanut Butter Oreo Overload Brownies

Inspired by various Pinterest pins
Makes ~18

Ingredients

1 box brownie mix (for 8×8 pan)1
–> plus any ingredients called for on package

1 package Oreos (or knockoffs)
peanut butter
Reese’s peanut butter chips (optional)

Directions

  1. Preheat oven to 325 degrees Fahrenheit. Line muffin pans with cupcake liners and lightly grease with cooking spray.
  2. Mix the brownie batter according to package directions and set aside.
  3. Place an Oreo (or knockoff) in the bottom of each muffin liner and top with one teaspoon of peanut butter (using a cookie scoop will greatly speed up this process.)
  4. Gently press a second cookie on top of the peanut butter, pressing down till the peanut butter is spread evenly across the cookie.
  5. Add two rounded tablespoons of brownie batter on top of the Oreos, using a toothpick to spread it evenly down the sides and across the top. Liners should be almost completely full.2 
  6. Top with Reese’s peanut butter chips (optional).
  7. Bake 20-25 minutes (the tops should be matte).
  8. Let cool completely in the pan, then store in an airtight container.

Notes

1 I used the Ghirardelli brownie mix that Costco sells, but it would be much easier to use a mix that doesn’t have chocolate chips/chunks in the batter.

2 You may have a little leftover brownie batter, just bake it in additional liners, filling each about 2/3 full. Great for brownie sundaes after you’ve given all these away.

Fresh Peach Crisp & Cinnamon Vanilla Ice Cream

Posted by Lindsey @ Baking Bytes in Baking, Dessert, Ice cream and tagged with , ,

As the days start to get shorter, my thoughts turn to those of fall and how I’m probably not quite ready for that. Fortunately the produce section at Costco is still full of summer flavors. I had a flat of peaches to use up and not enough energy for a pie, so a peach crisp seemed in order.

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Peaches and cinnamon are one of my favorite flavor combinations and this crisp is no exception. Fresh peaches complimented by ground cinnamon is difficult to beat and nixing the pie crust makes it easier than pie. With the crispy topping it’s great on its own but being as I’m an a la mode kind of girl, I made a batch of ice cream to go with.

Obviously vanilla is the traditional choice, but on a whim I kicked it up a notch with a teaspoon of cinnamon. Best idea ever! It’s pairs beautifully with the crisp, and I’m sure it would go great with peach pie, rhubarb pie, or any number of other fruit desserts. It’s also delicious by itself for us cinnamon fanatics. I suggest you make a batch to go with your peach crisp – you’ll be glad you did!

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Full disclosure: I thought this crisp turned out a little runny, so if I make it again I’ll probably add another 1/2-1 teaspoon of cornstarch to the peaches before baking. If you try it that way, let me know what you think.

PS – If you’re cringing at the idea of peeling 6 peaches, check out my peach pie post for an easy and fast way to get it done!

Peach Crisp

Adapted from Brown Eyed Baker
Makes 8″x8″ dish

Ingredients

6 peaches (peeled, pitted and sliced)
1/3 cup sugar

1/4 cup butter, melted
1/3 cup brown sugar
3/4 cup flour
1/2 tsp baking powder
1/4 salt

1 Tbsp lemon juice
2 tsp cornstarch
1 tsp ground cinnamon
1/4 tsp salt

Directions

  1. Place peaches in a large bowl and gently fold in the sugar. Let stand for about 30 minutes, stirring occasionally.
  2. Meanwhile, make the topping: in a small bowl, whisk together brown sugar, flour, baking powder, and salt until well mixed. Add the butter and mix until completely combined and crumbly. You may want to use your hands. Set aside.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Whisk together lemon juice, corn starch, cinnamon, and salt in a small bowl.
  5. Drain peaches (for at least ten minutes), return to bowl, and stir in lemon juice mixture.
  6. Pour peaches into 8″x8″ glass baking dish, crumble topping over the peaches (pressing lightly to make sure it sticks) and bake for about 40 minutes, or until juices are bubbling and topping is crisp.
  7. Let cool for 15 minutes, or until ready to eat. Serve warm with a scoop of cinnamon vanilla ice cream (below).

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Cinnamon Vanilla Ice Cream

Makes ~6 cups

Ingredients

1 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1 1/2 tsp vanilla
1/2 – 1 tsp ground cinnamon1

Directions

  1. Whisk together all ingredients until completely combined.
  2. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  3. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an extra three hours, or overnight.

Notes

1 I love cinnamon so I used the full teaspoon. If you’re not as big of a fan, you’d probably prefer a half teaspoon (or somewhere in between).