Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting

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Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting
 
I combined recipes I found and made this moist yummy cupcakes.
Author:
Ingredients
  • For the Candied Bacon
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons unsweetened dutch process cocoa powder
  • 12 slices bacon
  • For the cupcakes
  • 1 cup (2 sticks) unsalted butter
  • 1 cup stout (such as Guinness)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-process)
  • ¾ teaspoon salt
  • 1½ teaspoons baking soda
  • 2 cups sugar
  • 2 cups all purpose flour
  • ⅔ cup sour cream
  • 2 large eggs
  • For the Whiskey Ganache Filling
  • 8 ounces bittersweet chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 2 teaspoons Irish whiskey (optional)
  • For the Dulce De Leche Frosting
  • 1 cup dulce de leche
  • 8 oz cream cheese room temp
  • 1 teaspoon vanilla extract
Instructions
  1. MAKE THE CANDIED BACON
  2. Preheat oven to 350 and set a rack on a foil lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a med bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop the bacon to desired size and set aside.
  3. MAKE THE CUPCAKES.
  4. Preheat oven to 350 degrees and line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  5. Using a stand up Mixer, whisk the flour, sugar, baking soda, and ¾ teaspoon salt till blended. beat the eggs and sour cream in to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat on low speed until completely combined. Divide the batter among the cupcake liners, fill two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 16-18 minutes. Cool the cupcakes on a rack completely.
  6. MAKE THE WHISKEY GANACHE
  7. Chop the chocolate and place in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth (if there are still pieces of unmelted chocolate after whisking for a couple of minutes, you can heat it over a double boiler, whisking constantly until it's completely smooth). Remove from heat and add the butter and whiskey and stir until combined.
  8. FILL THE CUPCAKES
  9. Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a small sharp knife, cut the centers out of the cooled cupcakes. Put the ganache into a piping bag with a wide tip (or a plastic bag with a corner snipped off) and fill the holes in each cupcake about ⅔ of the way from bottom to the top.
  10. MAKE THE FROSTING
  11. Beat the dulce de leche, cram cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip and refrigerate 30 minutes.
  12. Pipe the frosting onto the cupcakes and top with the candied bacon.
  13. Enjoy!

Czech Kolaches

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Czech Kolaches
 
This recipe takes some time to make so plan ahead. My husband is part Czech and loves sweets. So this Czech treat is a winner. You can also make these with fruit filling of your choice like a lemon curd would be delish!
Author:
Recipe type: Breakfast
Ingredients
  • Dough
  • 1 cup whole milk
  • 10 tablespoons unsalted butter, melted
  • 1 large egg plus 2 large yolks
  • 3 ½ cups all purpose flour
  • ⅓ cup sugar
  • 2 ¼ teaspoons instant or rapid rise yeast
  • 1 ½ teaspoon salt
  • Cheese Filling
  • 6 oz cream cheese, softened
  • 3 tablespoon sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon grated lemon zest
  • ¾ cup ricotta cheese, whole milk is best
  • Streusel
  • 4 tablespoon plus 2 teaspoon flour
  • 4 tablespoon plus 2 teaspoon sugar
  • 2 tablespoon unsalted butter cold cut into pieces
  • 1 large egg beaten with 1 tablespoon milk for brushing
Instructions
  1. For the dough
  2. Grease large bowl. Whisk milk, melted butter, and egg and yolks together in a bowl. (batter will form clumps) Whisk flour, sugar, yeast, and salt together in a bowl of stand mixer. Fit mixer with a dough hook, add milk mixture to flour mixture and knead on low speed until no dry flour remains, about 2 minutes. Increase speed to medium and knead until dough clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
  3. Transfer dough to greased bowl and cover with plastic wrap. Cover with dish cloth and let rise in a warm place for an hour or more till it has doubled in size.
  4. For the cheese filling
  5. Using a mixer with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 2 minutes. Add ricotta and beat until just combined about 30 seconds. Transfer to bowl, cover wih plastic and refrigerate until ready to use.
  6. For the Streusel
  7. Combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and keep in frig till ready to use.
  8. Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth.
  9. On counter, cup each ball in your palm and roll into a smooth tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic and a dish cloth. Place in a warm place and let sit to rise till doubled it size. About 90 minutes.
  10. Heat oven to 350. Grease and flour bottom of a ⅓ cup measuring cup and make a deep indentation in center of each dough ball by slowly pressing until cup touches sheet.
  11. Gently brush kolaches all over with egg-milk mixture. Divide filling evenly among kolaches and smooth with back of spoon, sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pans for about 10 minutes. These are great warm or cold.

 

Carrot Cake with Citrus Cream Cheese frosting

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Carrot Cake with Citrus Cream Cheese frosting
 
Carrot Cake with Citrus Cream Cheese Frosting My husband loves carrot cake. I have made many different recipes for this yummy cake and this one is by far a winner. The frosting is so amazing that you will want to lick the plate.
Author:
Recipe type: Dessert
Ingredients
  • Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup walnuts, coarsely chopped
  • Frosting:
  • 2 packages cream cheese, softened
  • ½ cup butter, softened
  • 2½ cups icing sugar
  • Zest and juice of 1 orange
Instructions
  1. For the cake: With the rack in the middle position, preheat the oven to 350 degrees. Line two 8-inch spring form pans with parchment paper.
  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
  3. In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, walnuts.
  4. Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
  5. For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and
  6. continue beating until the frosting is smooth and creamy.
  7. Spread the frosting over the top of the cakes and stack them on a platter.