Tag Archives: coffee

Iced Coffee with Vanilla-Almond Syrup

iced coffee with vanilla-almond syrup | pale yellowSometimes I go off coffee for a few weeks or a month.  It’s an exercise in health and control; I don’t like to admit I have a slight addiction to coffee.  If I don’t wean myself properly, I get terrible withdrawal headaches.  The problem about not drinking coffee is the exhaustion – I’m thirty years old, I guess I need coffee everyday to function.

iced coffee with vanilla-almond syrup | pale yellowOn the other hand, I’m exhausted when I drink coffee (and a diet coke) everyday and have been napping in the evenings after work.  I am not a napper, but this summer I’m wiped out.  All my colleagues and I are in agreement, working during the summer is rough.

iced coffee with vanilla-almond syrup | pale yellowLife is better when you have delicious, fresh cold-brewed coffee in your fridge awaiting each and every caffeine craving.  Add some fancy simply syrup, almond milk, and some ice, and you have a beverage sure to pick-you-up and help you make it through these dog days of summer!

iced coffee with vanilla-almond syrup | pale yellowTwo Years Ago – Double Chocolate Chip Cookie Dough Ice Cream

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Iced Coffee with Vanilla-Almond Syrup

Adapted from How Sweet It Is

Yield – 4-5 servings

1 cup coarsely ground coffee

2 quarts water

1 cup sugar

2/3 cup water

1 vanilla bean

1/2 teaspoon almond extract

  1. Coffee – Buy some fancy coffee beans, mine were from Costa Rica.  Take them to the grocery store and get them ground on the coarsest setting.  Return home.
  2. Add the coffee beans to a nut milk bag, yep, I said it.  Add the tightly closed bag to a pitcher with 2 quarts of water.  Cover with plastic wrap and refrigerate overnight.
  3. Vanilla-Almond Syrup – add the sugar and water to a small saucepan and begin heating.
  4. Split open a vanilla bean and scrape out the seeds.  Add the seeds and the pod to the sugar syrup.  Stir and heat until all the sugar is dissolved.  Stir in the almond extract.
  5. Strain into a little jar to cool.
  6. To make your delicious iced coffee add ice, coffee, a bit of syrup, and almond milk (or another milk if that’s your fancy), stir and enjoy with a cute straw!iced coffee with vanilla-almond syrup | pale yellow
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Mudslide Cupcakes

mudslide cupcakes | pale yellowThe healthy eating challenge is officially over; the last two days were a complete disaster and I essentially gave up.  The only part of the cleanse I have stuck to with some determination is the complete lack of alcohol.  This maybe the longest period I can remember going out without booze,  I suspect my tolerance is going to go down real low.

mudslide cupcakes | pale yellowI’m disappointed in the healthy eating challenge/cleanse.  I expected to have an enormous burst of energy to get me on the right track for grad school and to clean out my internal works.  Those two goals were not reached; I feel bloated and all backed up.  Plus, I’ve been lackluster for two weeks and have been completely exhausted.

mudslide cupcakes | pale yellowHopefully the juice cleanse I started Sunday will take care of the bloat.  This weekend, when my mom, aunts, and cousin are visiting, it will be the start of the month of excess.   Some of the major events include their visit, end-of-the-school-year celebrations, Costa Rica, my birthday, four days of intensive grad school, and finally Aruba.  And yes, I’ll definitely be ready for a second cleanse after that!

mudslide cupcakes | pale yellowEnough cleansing talk.  Let’s talk about something that is the complete opposite of a cleanse – BOOZY CUPCAKES!  These were made for the SSS potluck and final meeting for the year.  Another member, and soon to be bride, requested Irish car bomb cupcakes, but I’m over them, so I made a different version of tiny, boozy cupcakes.  The chocolate cupcake portion is moist, tender, and has the slightest hint of Baileys and Kahlua.  A little mudslide flavored ganache adds more chocolate goodness and extra richness!  Finally, you can’t go wrong with a double dose of Swiss meringue buttercream, half Kahlua & chocolate and the other half Baileys.  As always, cupcakes like these are my favorite thing to make and a complete labor of love.mudslide cupcakes | pale yellow

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Mudslide Cupcakes
Yield – 48 mini cupcakes
Adapted from Chocolate Oreo Cupcakes & Chocolate & Vanilla Twist Cupcakes

Cupcakes
1 cup + 2 tablespoons flour
1/2 cup cocoa
1 cup + 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg + 1 egg yolk
1/4 cup + 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/4 cup Kahlua
1/4 cup + 1 tablespoon Bailey’s Irish Cream
1/2 cup hot water
1 teaspoon espresso powder

Mudslide Ganache
scant 1 1/2 cups bittersweet chocolate (a 10 ounce bag of chocolate chips minus 1/2 a cup saved for the frosting)
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua
2 tablespoons vodka

Mudslide Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup bittersweet chocolate, melted
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua

  1. Cupcakes – Preheat the oven to 350 F.  Line the cupcake tins with liners.
  2. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the Kahlua and Irish Cream.
  4. Mix until just combined and then scrape down the sides.
  5. Add the espresso powder to the water and stir to combine.  Turn on the mixer and add the hot water slowly until well combined.
  6. Fill the cupcake liners using a 1-tablespoon scoop.
  7. Bake for 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.
  8. Ganache – Build a double boiler and add all the ingredients.  Heat and stir until the chocolate is melted.  Let cool slightly.
  9. Assemble a piping bag with an injection tip.  Inject about 1/2 teaspoon into each cupcake. Save the extra ganache.
  10. Frosting – Set up a double boiler by adding a small amount of water to a small saucepan.
  11. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  12. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  13. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.  Beat in the vanilla.
  14. Remove half the frosting.
  15. To the remaining frosting, add the Baileys and beat until well incorporated.  Remove from the mixing bowl and set aside.
  16. Melt the chocolate in the microwave in 20-second intervals until just melted, let cool slightly. Beat into the rest of the frosting with the Kahlua.
  17. Add a star tip to a piping bag and place the Bailey’s frosting on one side and the Kahlua frosting on the other side.
  18. Pipe a swirl on each cupcake.
  19. Use the remaining ganache to pipe swirls of chocolate on top.mudslide cupcakes | pale yellow

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Banana, Leche, Y Cafe con Chocolate Y Rum

banana leche y cafe con chocolate y rum | pale yellowIn less than two months I’ll have my toes in the warm sand of the Pacific Ocean with the jungle and (hopefully) monkeys on my back.  Where will I be you ask?  Certainly not Rockaway!  We have warm sand from the Atlantic and only odd, stuffed gorillas on the beach.  I’ll be somewhere warm and tropical in Central America.

banana leche y cafe con chocolate y rum | pale yellowI’m going to COSTA RICA!!!  Visiting Costa Rica has been at the top of my travel list for years and I’m finally going, for my 30th birthday, no less.  It is hard to imagine a better birthday present to myself than a trip to Costa Rica with some of my best lady friends.

banana leche y cafe con chocolate y rum | pale yellowThe trip was just paid in full and we’ve been sending each other fun, rum-centric emails in to get ourselves in the game.  I’m ready!  I have dresses and bathing suits; once I buy all the sunblock, I’m there!

banana leche y cafe con chocolate y rum | pale yellowTo get myself in the game I made this Costa Rican inspired drink.  Tropical flavors mixed with coffee and chocolate – a most excellent afternoon pick me up.  Throw in some rum and it’s an afternoon party for one!  Only 47 more days…

banana leche y cafe con chocolate y rum | pale yellowOne Year Ago – Carrot Apple Beet Ginger Juice
Two Years Ago – Vanilla Cupcakes with Caramel and Chocolate

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Banana, Leche Y Cafe con Chocolate Y Rum
Adapted from Joy the Baker
Yield – 1 drink

3 ice cubes
1 small banana
15 bittersweet chocolate chips
1 tablespoon used coffee grounds
1 tablespoon coffee, room temperature
1/2 cup almond milk
2 tablespoons dark rum

  1. Add all the ingredients to a blender or magic bullet and blend until well combined, about 3-4 minutes.
  2. Enjoy in the sun with your favorite straw.banana leche y cafe con chocolate y rum | pale yellow

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Vegan Irish Cream

vegan irish cream | pale yellowWhat I’m going to say next is going to make me sound like an alcoholic; I’m not an alcoholic.  Mom?  Are you listening to me?  I enjoy a boozy beverage every now and again as we all know, and it’s not a problem.  I only drink in safe places and at safe times.  There are appropriate times to drink and I try to be appropriate.

vegan irish cream | pale yellowBuuuuttttttt, I keep a bottle of Bailey’s Irish Cream in my fridge next to my coffee creamer and every morning before work I’m tempted to add a splash to my coffee.  I don’t, I just think it.  Then, the weekend comes and it would be appropriate to add a splash of Bailey’s to my coffee, but I don’t, because it has dairy in it.

vegan irish cream | pale yellowSo what’s a dairy-free girl (or at least wannabe dairy-free girl) to do?  Make a vegan version with coconut milk, obviously!  It was all easy enough and now I have two cups, well actually a little less than two cups, of Irish Cream in my fridge for whenever an appropriately timed craving hits.

vegan irish cream | pale yellowVegan Irish Cream tastes just like the original with a coconut twist; it is creamy and sweet with hints of coffee and whiskey.  The Irish Cream does separate during storage, but just shake it up!  Craving satisfied.

vegan irish cream | pale yellowTwo Years Ago – Pumpkin Cupcakes with Maple Chai Buttercream

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Vegan Irish Cream
Adapted from Oh She Glows
Yield – 2 cups

1 can coconut milk
1/4 cup lightly packed brown sugar
1/2 cup Jameson’s Irish Whiskey
1/4 cup + 2 tablespoons strongly brewed coffee
pinch of salt

  1. Heat the coconut milk and whisk in the brown sugar.  Whisk and cook for 7-8 minutes or until the mixture thickens slightly.
  2. Remove from the heat and whisk in the whiskey, coffee, and salt.
  3. Portion into jars and let cool, seal and store in the fridge.vegan irish cream | pale yellow

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Mini Tiramisu Cheesecakes

Mini Tiramisu Cheesecakes | Pale YellowI was not joking about making 2014 the year of the mini cheesecakes.  Maybe it’ll be the year of mini things.  That way I can cut all recipes in half and just make a few of everything.  I don’t know what I’m going to do when I live alone and no one to share my treats with…

Mini Tiramisu Cheesecakes | Pale YellowThis weekend the roommates and I sorted and divided all of the kitchen stuff; things were a little chaotic as we spread out everything from the kitchen into different piles.  We have a lot of kitchen supplies have been royally spoiled with a giant NYC kitchen these last four years; I do not know where everything is going to go!  Despite the great quantity of kitchen supplies, I have little practical items like non-prop plates and forks.  Luckily Ruth gave me some of her extra mixing bowls!

Mini Tiramisu Cheesecakes | Pale YellowOur kitchen seems sad and empty, I already moved out my baking ingredients so there won’t be any baking for the next few weeks.  Luckily I have several recipes saved for this purpose!  I don’t want to leave my regular stranded!

Mini Tiramisu Cheesecakes | Pale YellowLet’s talk cheesecakes – second cheesecake home run.  The crust is an appropriate lady finger base with a creamy, Kahula filled cheesecake on top.  A little Kahlua in the whipped cream and a sprinkle of cocoa powder makes the perfect topping.  Decadent, but tiny, these little tiramisu cheesecakes make a perfect dessert!

Mini Tiramisu Cheesecakes | Pale YellowPrint the Recipe!

Mini Tiramisu Cheesecakes
Adapted from Brown Eyed Baker
Yield – 36

2/3 cup dried ladyfinger crumbs
4 teaspoons sugar
2 tablespoons unsalted butter, melted
pinch of salt
16 ounces (2 8-ounce boxes) cream cheese, room temperature
1/2 cup sugar
2 eggs
1 tablespoon Kahlua
1 teaspoon instant espresso powder
1/2 cup whipping cream
splash of Kahlua
dusting of cocoa powder

  1. Preheat the oven to 325 ˚F and line 36 mini cupcake tins with paper liners.
  2. Crush the ladyfingers and add 2/3 cup to 2 tablespoons of melted butter with the 4 teaspoons of sugar.  Toss with a fork until the crumbs are well moistened.
  3. Add about 1 teaspoon of crust into each paper liner and press firmly; I used a rolling pin.
  4. In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until light and fluffy.
  5. Beat in the sugar and the eggs one at a time.  Beat in the Kahlua and espresso powder.  Scrape the bowl as needed.
  6. Place 2-tablespoons of filling on each crust.  Bake for 15 minutes or until the tops are just set.  Let cool completely on a wire rack and then cool for at least two hours in the fridge.
  7. Make the whipped cream by adding it to the bowl of a stand mixer with a whisk attachment and beating until the cream reaches thick peaks.  Beat in the Kahlua.
  8. Use a piping bag with a plain tip to pipe a dollop on each cheesecake.  Dust the tops with cocoa powder.Mini Tiramisu Cheesecakes | Pale Yellow

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Sinful Chocolate Trifle

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Whenever Ruth’s birthday comes around I choose the most difficult dessert/dinner on my wish list of things to make.  One year it was  a 2-day fish taco extravaganza, another year it was my first 5-layered (leaning) cake with each layer featuring a different fruit filling, and last year was the over-the-top chocolate chip cookie dough cheesecake cake.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}What can I say, Ruth is a good friend and totally worth it!  On the Sprinkle Bakes website this is a 7-sins layer cake.   I knew I wasn’t up for a layer cake, so my original though was layered cake in jars.  Great in theory except I only have 16-ounce jars, so this entire recipe would have made about 3 servings.  I don’t know about you, but that’s a tad much for me.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Of course I realized the mason jars wouldn’t work while I was just starting the assembly, so I started looking around the kitchen for other ideas.  Luckily we had plastic champagne flutes and small tumblers from our New Year’s Eve party.  The flutes look elegant and cool, perfect for a fancy party.  The tumblers are still cute and way easier to eat from!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}There are a lot of steps, but none of them are difficult.  This recipe takes a little bit of time, but it is all totally worth it.  I made the cake the night before so it was cool and ready to go for assembly.  The pastry creams MUST be made the day before so they have adequate time to chill and develop flavors.  Making the three different pastry creams is high the awesome scale.  Yes you dirty a lot of bowls, but having so many flavors in one dish is a delightful treat to eat.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Just before you are ready to assemble it takes a few minutes to make the frosting and ganache topping.  Assemble however you want.  This would be awesome to layer in a large trifle dish for a big party or in little cups for easy grabbing.  I still think this would look amazing layered in a jar, but use 8-ounce jars!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Here is your next, probable questions – do all these layers and flavors actually taste good?  Yes!  The chocolate cake is light and flavorful and provides a great support for all the pastry creams.  Speaking of pastry creams, they are all spectacular on their own, like you could just eat them with a spoon, no cake needed!  Each one has a distinct flavor whether dulce de leche, espresso, or dark chocolate.  Each bite can be a little different.  The milk chocolate marshmallow buttercream frosting is intensely sweet and the chocolate ganache pulls all the flavors together.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Best of all, the dessert holds its own.  The little cups are portable and easy to take out to dinner to celebrate a birthday and can survive the craziest of cab rides home.  They last in the fridge too.  Like a week later I could still eat a leftover one and it tasted just as fresh as when I made them!  This is the dessert to make when you want to impress your friends!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}One Year Ago – Vanilla Cake Pops

Print the Recipe!

Sinful Chocolate Trifle
Adapted from Sprinkle Bakes
Yields – 12+ servings

Devils’ Food Cake
1/2 ounces unsweetened chocolate, finely chopped
3/8 cup + 4 teaspoons cocoa powder
1/2 cup hot coffee
1 egg + 1 egg yolk
2 tablespoons heavy cream
1/2 tablespoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F and grease two cookie sheets.  Line with parchment paper and grease that too.
  2. Whisk together the chocolate, cocoa, and hot coffee in a small bowl.  Set aside.
  3. In a medium sized bowl, whisk together the eggs, cream, and vanilla.  Whisk in half the chocolate mixture and set aside as well.
  4. Add the flour, brown sugar, soda, and salt to the bowl of a stand mixer with a paddle attachment.  On low speed, mix all the ingredients.  Add the butter 1 tablespoon at a time.  Mix in the other half of the chocolate mixture for about 30 seconds and then raise the speed and mix again for 30 seconds.  Scrape the bowl as needed.
  5. Add the egg mixture in two parts, first on low speed and then increase the speed to medium for about 45 seconds.  Scrape the bowl as needed, you want the batter to be fluffy.
  6. Divide the batter in half and spread evenly on each cookie sheet.
  7. Bake for 9-10 minutes or until the cake is set but before the edges are crispy.  Allow to cool on the pan.
  8. Note – Make the the night before!

Chocolate Pastry Cream – Three ways
2.5 ounces dark chocolate + 2 tablespoons whiskey
2.5 ounces milk chocolate + 2 teaspoons espresso powder
2.5 ounces white chocolate + 3 tablespoons dulce de leche
1/4 cup cornstarch
2 cups (16 ounces) evaporated milk
2 eggs + 4 egg yolks
3/4 cup sugar
3 tablespoons unsalted butter

  1. Chop each chocolate individually and evenly and add to three separate bowls.  Set aside.
  2. In a medium bowl whisk together the cornstarch and 1/2 cup milk.  Whisk in each egg and egg yolk individually.  Set aside.
  3. In a medium saucepan whisk together the remaining 1 1/2 cups milk and the sugar over low heat until the mixture boils.  Whisk continually.
  4. Temper the eggs by adding a little of the hot milk mixture while whisking the eggs.  Once the eggs are hot, pour the eggs + milk into the saucepan and heat and whisk until the mixture thickens and boils.
  5. Run the pastry cream through a fine sieve.
  6. Divide the pastry cream between each bowl of chopped chocolate.  Stir to melt the chocolate.
  7. Add one tablespoon of butter to each bowl and again stir to melt & combine.
  8. Add the whiskey to the dark chocolate, the espresso to the milk chocolate, and the dulce de leche to the white chocolate.  Stir each mixture to combine.  Cover with plastic wrap directly on the pastry creams and refrigerate overnight.  Make the night before!

Milk Chocolate Marshmallow Buttercream
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 2/3 cups powdered sugar
6 ounces milk chocolate, melted and cooled
7 ounces (a small jar) marshmallow cream
1-2 tablespoons heavy cream

  1. Beat the butter in the bowl a stand mixer with a paddle attachment on high for 3 minutes. Add in the powdered sugar in three batches first on low, and then on a high speed.
  2. Beat in the melted chocolate and marshmallow cream.  Scrape the bowl as needed.
  3. Add in the cream and beat until you have reached the desired consistency.

Dark Chocolate Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
2 teaspoons vanilla
pinch of salt

  1. Chop the chocolate evenly and add to a heatproof bowl as you heat the cream to scalding in a small saucepan.
  2. Pour the cream over the chocolate and allow to sit for 2 minutes.  Stir to melt the chocolate.
  3. Stir in the corn syrup, vanilla, and salt.
  4. Use quickly after making before the the chocolate sauce hardens.

Assembly

  1. Break or cut the cake into small pieces.  I used rounds for the champagne flutes and broken pieces for the smaller cups.
  2. Start with a dollop of buttercream and then add a layer of cake.
  3. Add 1-2 teaspoons dark chocolate pastry cream, smooth and top with cake.
  4. Add 1-2 teaspoons milk chocolate pastry cream, smooth and top with cake.
  5. Add 1-2 teaspoons white chocolate pastry cream, smooth and top with cake.
  6. Pipe another dollop of frosting, top with cake, more frosting, and then drizzle with the dark chocolate sauce.
  7. Garnish with whatever your heart desires!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}

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Irish Coffee Cupcakes

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

It’s been said before, but I’ll say it again, this blog is going classy.  No longer will I be serving Irish Car Bomb Cupcakes, I will be serving Irish Coffee Cupcakes.  The difference is subtle, but the affect is sophistication at the highest of levels.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

I hope you appreciate the sarcasm and irony in the above paragraph.  I just ate mac & cheese and chicken fingers with ranch for dinner.  Third night in a row.  That was my dinner of choice this week.  Tonight I stepped it up with a bottle of wine, a whole bottle.  A bottle that cost less than $9 because I wanted to have enough money to order a spinach roll tomorrow for lunch.  Friday lunches have become a haven of laughter, delicious but bad-for-you-food, and wonderful treats.  I’ll post the treat I made for today’s lunch soon!  Like I said – classy.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

This week has been busy.  It started with senior trip (I know I teach 8th grade and they are not seniors, but here in NYC the graduation rate is only about 50%, sad but true, so eighth grade is kind of a big year.  In the next month we have senior trip, prom, awards night, and graduation.) and a painful sunburn.  On top of that the humidity has been through the roof and the rain horrendous.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

Easy, comforting food was a must for dinner.  Tonight I’m flying off to Atlanta to spend some time with Lynn, so I had no need for tons of the food in the fridge.  Everything makes sense now, right?  Let’s talk cupcakes.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

Rob is a classy guy, hence the classy cupcakes.  Really he just kept asking for Irish car bomb cupcakes, but I’ve made them so many times, I didn’t want to make them again.  Last year he received Man Cupcakes for his birthday in the midst of bacon cupcake obsession.  Good times.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

These cupcakes are of equal good times, if not better.  The cake has a light crumb and is tender with tons of chocolate flavor.  A whiskey ganache in the center is lovely the way only a whiskey ganache can be lovely.  Really, what is wrong with booze in chocolate?  To top it off, we have have a buttercream with a touch of cream cheese for softness and plenty of Irish Cream flavor.  Each bite is decadent, rich, and wonderful.  Stay classy friends, make yourself some Irish Coffee Cupcakes!

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

One Year Ago – Cake Batter Martinis

Print the Recipe!

Irish Coffee Cupcakes
Adapted from The Boys Club
Yield – 12 cupcakes

7 ounces sugar
3 ounces cake flour
1.1 ounces cocoa
3/4 + 1/8 teaspoon baking powder
3/4 + 1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon Kahlua
1/2 cup hot coffee

  1. Preheat the oven to 350 ˚F and line cupcake pans liners.
  2. Add the sugar, flour, cocoa, powder, soda, salt, and espresso powder to the bowl of a stand mixer with a paddle attachment.  Mix until all the dry ingredients are well combined.
  3. Add the eggs, buttermilk, oil, vanilla, and Kahlua and mix again until well combined.  Stream in the hot coffee and mix on low.
  4. Use a standard size ice cream scoop to portion the batter.  Bake for 18-20 minutes or until a toothpick inserted inside comes out clean.
  5. Let cool completely on a wire rack.

Whiskey Ganache
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons unsalted butter, room temperature
2 tablespoons whiskey
pinch of salt

  1. Chop up the chocolate evenly and add it to a heatproof bowl.
  2. In a small saucepan, heat the cream until scalding, add the cream to the chopped chocolate and let sit for 2 minutes.
  3. Stir the ganache until all the chocolate is melted and then stir in the butter, whiskey, and salt.
  4. Let cool and stir every so often.
  5. Add to a piping bag with an injection tip and pipe about a tablespoon into each cupcake.

Bailey’s Buttercream
2 1/2 sticks unsalted butter, room temperature
2 ounces cream cheese, room temperature
16-20 ounces of powdered sugar
3/8 cup Bailey’s
shaved chocolate for garnish

  1. Beat the butter and cream cheese together for several minutes until light and creamy in a stand mixer with a paddle attachment.
  2. Add the powdered sugar 1 cup at a time on low speed.  In between additions, turn the mixer to high.
  3. Beat in the Bailey’s until light and fluffy.
  4. Add to a piping bag with a star tip and pipe onto each cupcake.
  5. Sprinkle with shaved chocolate.

Irish Coffee Cupcakes | Pale Yellow {Chocolate cupcake, whiskey ganache, & bailey's buttercream}

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Mississippi Mocha Mud Brownies

mississippi mud mocha brownie // pale yellow

Stacey came in town for a week to visit!  Stacey loves many things, but two things she loves in particular are coffee and marshmallows.  When I saw this recipe I emailed it her and told her I would make the next time she was in town.  She came into town over spring break and Easter, so this brownie/cake monstrosity turned into the perfect Easter dessert.

Mississippi Mocha Mud Brownie // Pale Yellow

When I say monstrosity, I mean monstrosity.  This is one rich brownie, a small piece is all you need, although it is perfectly acceptable to eat a large piece. The original recipe calls it a cake, but personally, I find this much too rich for a cake.  The density and fudginess are more brownie-like.  Therefore, it is now a brownie.

Mississippi Mocha Mud Brownie // Pale Yellow

The day after Easter we went with some co-workers to Citi Field for the Met’s home opener.  It was a great day in the chilly Spring sun and the Mets won!  After spending all day in the sun and imbibing a few beverages, Stacey and I were a little hungry by the time we got home.  I ordered Chinese food and was patiently waiting for the food to be delivered.  Stacey did not have as much patience and pulled out these brownies to snack on.

Mississippi Mocha Mud Brownie // Pale Yellow

Needless to say, this much ooey, gooey, chocolate richness was too much before dinner for Stacey’s stomach.  The next day when I went to cut myself a snack from the leftover brownies they were unevenly delved into.  It appeared the top marshmallow/chocolate part had been scrapped off by someone’s fingers.  Stacey ardently claimed she used a fork to pick off the chocolate/marshmallow part, but Ruth and I were skeptical.

Mississippi Mocha Mud Brownie // Pale Yellow

Whether you enjoy these brownies elegantly served on a plate or from the pan, you are going to enjoy yourself.  The brownie part is deep and chocolatey with the lightest touch of espresso flavor.  The marshmallows on top are perfectly melted and extra sweet.  A bit of chocolate fudge topping keeps the marshmallows in place and finishes the dish off.  This is a brownie for all my chocolate & marshmallow loving friends!

Mississippi Mocha Mud Brownie // Pale Yellow

One Year Ago – Oatmeal Chocolate Chunk Cookies made with Brown Butter

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Mississippi Mocha Mud Brownies

Adapted from Bake at 350

Yield – 20-24 servings (9 x 13” pan)

1 cup (2 sticks) unsalted butter

1 1/2 teaspoons vanilla

1 teaspoon espresso powder

1/2 cup cocoa powder

4 eggs, room temperature

1/2 teaspoon salt

2 cups sugar

1 1/2 cups flour

For the topping:

10 ounces mini marshmallows

4 tablespoons unsalted butter

1/2 cup milk

1/2 teaspoon espresso powder

1/4 teaspoon salt

1/2 cup cocoa powder

4 cups powdered sugar

  1. Preheat the oven to 350 F and grease a 9×13” glass pan with shortening.  Dust with cocoa powder and shake out the extra.

  2. Melt the butter in the microwave and add to a large bowl.  Whisk in the vanilla and espresso powder.  Whisk in the cocoa, salt, and eggs.

  3. Whisk in the sugar and then stir in the flour until just combined.

  4. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.

  5. Immediately after coming out of the oven, sprinkle the marshmallows evenly on top.

  6. Make the topping by adding the butter, milk, espresso powder, salt and cocoa powder to a medium sauce pan.  Whisk to combine as the mixture comes to a simmer.

  7. Once simmering, whisk in the powdered sugar one cup at a time.  Pour the topping as evenly as possible over the marshmallows.

  8. Allow to cool completely before serving.

  9. This is a rich brownie, cut into small pieces.  Store in the fridge, but this is best eaten at room temperature.

Mississippi Mocha Mud Brownie // Pale Yellow

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Chocolate Coffee Ice Cream Sandwiches

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Apparently there is a blizzard coming to NYC this weekend, whatever, I’m posting about ice cream sandwiches.  AND there is still one (or at least half of one) sandwich left in the freezer.  Maybe you can come over and have it!

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Now you may be asking yourself why I would leave a fantastic ice cream sandwich in the freezer for weeks.  Simple answer – for the month of February I have given up all meat, diary, eggs, and have gone vegan.  Drastic, yes, but not nearly as hard as I thought, at least after seven days.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

I feel like I should be filling this blog with vegan recipes this month, but so far I have only 2 that I will eventually post.  Both are no-bake, so it’s kind of a cop-out.  Perhaps this weekend I will delve into the world of vegan baking, especially if I’m snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Also, if I’m snowed in, I need to get some wine, lots of wine.  I already have plenty of movies, beans, a beautiful orange sled, kale, and coconut milk.  Once I have wine and maybe some more clementines I’ll be ready to rock this snow-pocalypse like a boss.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

As for the ice cream sandwiches, wonderful.  The chocolate base holds up well to the flavorful coffee ice cream.  I liked how the cookies retained their crunchiness and did not turn into a soggy mess.  The coffee ice cream has already been raved about and the chocolate cookies are probably the easiest recipe I’ve ever used in terms of rolling out dough.  Do yourself a favor and make some sandwich cookies while you’re snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

One Year Ago: Pulled Pork Sliders & Cole Slaw

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Chocolate Coffee Ice Cream Sandwiches
Adapted from Bake! by Nick Malgieri, page 217
Yield ~ 21-24 cookies
~ 4-10 ice cream sandwiches

8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups flour
1/3 cup Dutch processed cocoa
1/2 cup coffee ice cream per sandwich

  1. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  2. Beat together the butter, sugar, salt, and vanilla in the bowl of a stand mixer with a paddle attachment until pale yellow for about 5 minutes.  Scrape the bowl as needed.
  3. Sift the flour and cocoa together and add to the wet in 3 additions, mixing in completely before the next addition.
  4. Squeeze the dough together and break into 4 pieces.  Roll out each piece to 1/4-inch thick on a floured surface.  Cut with a round cookie cutter.  Mine was about 2 inches in diameter.  Place the rounds on a cookie sheet.
  5. Repeat with the remaining chunks of dough and roll out the scraps.  Repeat but only use the scraps once more.
  6. Bake the cookies for 12-15 minutes or until they are dry looking.  Let cool completely on a wire rack.
  7. Use a standard size ice cream scoop to place a serving of coffee ice cream on the backside of half the cookies.  Cover with another cookie.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow
  8. Wrap in parchment paper and store in the freezer.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

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Coffee Ice Cream

coffee ice cream // pale yellow

Let me start by saying coffee ice cream is not my preferred flavor.  When I first purchased my ice cream maker I asked Ruth and Stacey what kind of ice cream they wanted me to make and they both said coffee.  It only took me 6 months to finally make coffee ice cream.

coffee ice cream // pale yellow

As far as coffee ice cream goes, this is a good one.  The secret, just like my mint brownie fudge ice cream, is infusing the milk/sugar/cream mixture with your flavoring agent for a long period of time.  A very long period of time.  When the flavors have adequate time to marry, every bite is deeply flavorful and intense.

coffee ice cream // pale yellow

Because I am a bit high maintenance, I don’t make coffee at home, and yes, I buy coffee everyday.  Monday-Friday I usually stop at 7-11 for my fix, but on Saturdays and Sundays I like to visit my favorite Park Slope coffee shop, Venticinque.  They have the only cafe au lait, my drink of choice, I will drink without sugar.  It’s that delicious and flavorful without any of the bitterness that can so often accompany coffee.

coffee ice cream // pale yellow

By no means am I a coffee connissquer, but I like what I like.  I stopped by Venticinque to pick up some Counter Culture beans to make the ice cream with, I believe good beans matter.  You can use your favorite bean, even decaf.  All-in-all, coffee ice cream is a fantastic recipe to have in your arsenal for all the coffee lovers in your life.

coffee ice cream // pale yellow

One Year Ago: Boston Cream Pie Cupcakes

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Coffee Ice Cream
Yield – 1 quart
Adapted from Simply Recipes via David Lebovitz

1 1/2 cups whole coffee beans, I used Counter Culture
1 1/2 cups whole milk
3/4 cup sugar
1/2 + 1 cup heavy cream
pinch of salt
85 grams (about 5) egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon espresso powder
1/8 cup whipped vodka

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium sauce pan with a lid, bring the coffee beans, milk, sugar, and 1/2 cup of heavy cream to a simmer.  Once the mixture has reached a simmer (not boil), turn off the heat and place the lid on top for one hour for the mixture to seep.
  3. After an hour bring the mixture to a simmer again.  Meanwhile whisk the egg yolks with a pinch of salt.
  4. Add the coffee/milk mixture to the eggs one ladle-full at a time while whisking to temper the eggs.  Once the eggs have reached a warm temperature, add them to the pot on the stove.
  5. Heat the coffee/milk/egg mixture until it thickens, stirring often.  The mixture should coat the back of a spoon and when you draw a line through it with your finger the line stays.
  6. Push the mixture through a fine sieve and make sure to squeeze all of the liquid from the coffee bean.  Add the remaining 1 cup of heavy cream, vanilla, espresso powder, and vodka.  Stir to combine.
  7. Refrigerate until the mixture is cold.
  8. Churn according to your ice cream machine’s directions.  Place a in a freezer-safe container and freeze until firm.coffee ice cream // pale yellow

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