For some reason, when I start a new message, this recipe will not post. So I have added it onto a reply message to this post.
Pigs On Horseback - Stop scratching your head, and give these a shot! Whether you're looking for a simple snack, or a great party hors d'oeuvre, you'll be rubbing your tummy in delight! Sweet & creamy, rich & savory, when they're gone, you'll wish you made more! Prep time: 5-7 minutes Cook time: 15 – 20 minutes Ingredients: 9 ounce pitted prunes 1 or 2 lbs sliced bacon (as needed) Directions: 1. Preheat oven to 375°F. 2. Rep individual prunes (or any dried fruit) completely With one slice of bacon and secure with a toothpick (if you decide to use thick-sliced bacon, cut each strip in half.) 3. Arrange on a cookie sheet, and space evenly. (Approx. 15) 4.. Place in oven and cook for 15-20 minutes, until bacon is cooked thoroughly. 5. Let cool for a few minutes, Greece will be hot. 6. Remove toothpick(If you use 6" bamboo skewers, leave as handle) and serve immediately. On Aug 19, 2013, at 9:49 AM, Benjamin Olson <[email protected]> wrote: Car-Bomb Cupcakes -Guinness cupcakes filled with Jameson-chocolate ganache and frosted with a Bailey's butter cream frosting. Ingredients- Guinness Cupcakes: 1 cup Guinness 1 cup (2 sticks) unsalted butter 3/4 cup cocoa powder 2 cups all-purpose flour 2 cups sugar 1-1/2 teaspoons baking soda 3/4 teaspoon salt 2 eggs 2/3 cup sour cream Jameson Ganache: 8 ounces semisweet chocolate 2/3 cup heavy cream 2 Tablespoons butter 2-3 teaspoons Jameson Irish Whiskey Baileys Frosting: 3-1/2 cups powdered sugar 1/2 cup (1 stick) unsalted butter (room temperature) 4 Tablespoons Baileys Irish Cream Directions- Cupcakes: 1. preheat oven to 350° F 2. Simmer 2 sticks of butter and 1 cup Guinness until butter is fully melted. Then add cocoa powder and whisk. 3. In large bowl, combine flour, sugar, baking soda, and salt. In another bowl, beat together eggs and sour cream. 4. Add stout mixture to egg mixture. 5. Combine egg/stout mixture with flour mixture. 6. Pour into muffin tin and bake for 16-18 minutes or until a toothpick poked in center comes out clean. 7. Allow to cool on a baking rack for 20 minutes. Remove from muffin tin. Ganache: 1. Place chocolate in a large bowl. 2. Pour heavy cream into sauce pan and simmer. Then pour heated cream over chocolate and allow to sit for a minute or two, until melted. 3. Whisk together until fully combined. 4. Add butter and whiskey, mix to combine. 5. Place bowl in fridge for 20 minutes to stiffen. 6. Pour into pastry bag (or ziplock bag and cut the corner off). Use to pipe into center of cupcake. Frosting: 1. whip butter until light and fluffy and slowly add in powdered sugar and continue to mix until thoroughly combined. 2. Add Baileys and mix once more to distribute. Filling the cupcakes- 1. With a knife, cut a small hole out of the center of the cupcake, approximately the diameter of a nickel, and no larger as it will make it difficult to frost later. Make sure not to cut through the bottom of the cupcake! 2. Remove ganache from fridge and pipe into centers of cupcakes. 3. Spread with frosting and enjoy! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
