Taste: A mesquite yet sweet chocolate party in your mouth.
One day while shopping in Whole Foods upon checkout I stumbled upon what I thought was so ingenious. A company by the name of Wild Ophelia http://www.wildophelia.com/ they make very unique chocolate bars. I purchased their Smokehouse bbq potato chips dark chocolate bar and decided to take their idea a step further and experiment with how bbq potato chips would taste within a dessert such as brownies. I myself found it to be quite nostalgic but definitely not for the faint of hearts. You pretty much have to have an open mind and acquired taste for this dessert. But if your someone who likes chocolate and bacon together you will like this or you just might like it anyway. I’d like to also note this was my 1st time making it with the Betty Crocker Original Supreme Brownie mix (best brownies in a box if you ask me) I previously boozed up my recipe by making homemade Chocolate Rogue Stout beer brownies (see picture below) which were just as good only much much richer than the Betty Crocker brownie mix & oh so boozy well maybe just a little lol. Oh and I almost forgot to mention the Wild Ophelia chocolate bar is must try. I will be curious to try the rest of their line of chocolate bars.
Barbecue Potato Chip Brownies Recipe
- 1 box Betty Crocker Brownie Mix
- 1 cup of barbecue chips
- 1 cup of mini chocolate chips
Follow instructions on box to mix all ingredients together. Once mixed together add in 1 cup of mini chocolate chips this is just my preference you can choose to add them or not. I myself actually prefer espresso chips in my brownies. Much like the ones Starbucks used to make.
Once everything is all mixed place brownie batter in baking dish and add bbq chips into batter. When I made my other Stout brownies with the bbq chips I placed the bbq chips on top of the batter and noticed they were a lot crunchier as opposed to adding the chips within the batter. It’s personal preference on this one as well. I just like biting into the crunch all while being surrounded by soft ooey gooeyness.
Follow baking times for baking pan size according to recommendations on box.
Bourbon Whiskey S’mores Ice Cream Bites
So with the S’mores craze going on I am always looking for more ways to put a spin on America’s favorite desserts and of course by boozing it up. For how else would it make it into the Exotic Bites and Cocktails hall of fame recipes lol. This recipe is pretty simple and takes no time to make. I basically made an ice cream S’mores within a cupcake pan. Yes it was that simple. So here’s how it all went down.
Behind the scenes:
Recipe yields roughly 1 dozen bites
- 2 cups graham cracker crumbs
- 1/2 stick of butter (melted)
- 1/4 cup of heavy whipping cream
- 2 cups chocolate chip morsels (I used regular and mini ones)
- 12 scoops of ice cream of your liking (I used double vanilla)
- 1 oz of Bourbon Whiskey
- 1 cup of marshmallows
- 1 tsp of coffee grounds
Preheat oven to 350˚
To make the Ganache topping:
I placed 1 cup of chocolate chip morsels, 1 tsp of coffee grounds, 1 oz of bourbon whiskey in a stainless steel bowl over a medium saucepan of boiling water you may also use a double boiler if you have one or the microwave. Let the morsels melt down a bit and remove bowl from saucepan and add 1/4 cup of heavy whipping cream and stir. I then cover my Ganache with plastic wrap and let it cool at room temperature.
For the crust:
Mix 1/2 stick of melted butter with graham cracker crumbs. Place crumbs in lined cupcake pan by lightly packing down. Add as much crumbs as you like or however thick or thin you want the crust to be to your cupcake liners. I personally find more the graham cracker crust all the more the better.
Once cupcake liners have been filled with the graham cracker crumbs to your liking place in oven and let crust take form for about 3-5 minutes. Just enough for the crust and the butter to incorporate one another. Please note that if you leave the crust in the oven to long it becomes really hard once you freeze these bites. This is why it’s best just to heat the crust a tad bit.
Let crust cool.
For the filling:
Once crust has cooled mix 12 scoops of ice cream with 1 cup marshmallows and 1 cup of both mini and regular chocolate chip morsels into the ice cream (you can also buy S’mores ice cream to use instead of the vanilla). Place a scoop of the mixed ice cream into the cupcake liners and pack down. Top with cooled off Ganache and place in freezer for a few hours or until bites have hardened. Once bites have hardened to your liking please by all means indulge.
#bourbon s’mores #s’mores #s’mores ice cream
Anyone who knows me knows that my love for Trader Joes is pretty much indescribable so when I stumbled upon their Ready to bake brownies in a pouch non-persishable on a shelf no refrigeration required, no adding any additional ingredients just open the pouch and pour into a pan and bake. I just thought it doesn’t get any lazier than this but I am occasionally AOK with laziness lol.
As I said before you pour in a pan and bake I added some chocolate chunks to mine and topped it with a little sea salt.
They weren’t too bad you could tell it lacked the flavor of butter that you would normally use in regular brownies and although I added the chocolate chunks it wasn’t as choclaty as I would have liked them to be. But I will say they were nice and gooey like I like em. None the less the concept of ready to bake brownies from a pouch is genius only if all our favorite desserts came ready to bake like these lol. Try them you might just like them or at least like the concept of a quick and easy dessert to make.
Using different salts is just a personal preference but I thought I would share with you which salts I prefer with my recipes. I get the majority of my salts and spices from Penzy’s I love that place. Anywho here are the salts I prefer:
Grey Sea Salt- I find this great for making sauces such as salted caramel sauce gives the sauces a little kick.
Sea Salt- I find the flakes great for topping brownies, cookies or desserts like my famous salted caramel cupcakes.
Kosher Salt-great for baking cakes, breads or rolls. I primarily use kosher salt with my baking.
Popcorn Salt- great for reducing the sweetness in my buttercream yet still fine enough where you do not taste the granules of salt.
Lemon lime salt- great for topping lemon or lime desserts such as Tequila Cupcakes or salting the rim of a margarita glass or while having a shot of tequila.
EBOOK COMING SOON!!!!!!!!!!!
Add your favorite cake and layer with buttercream to make sexy dessert cups.
Red Velvet, Oreo Cookie, Tiramisu and Chocolate made with buttercream icing.
In the words of Toni Braxton “how many ways I love you, let me count the ways”. Only I would being singing this to a glass of Sangria lol. For some reason for years I had this preconceived notion that Sangria was a safe drink until I made my own for the first time about a year ago. I found there isn’t any wrong way to make it. Wine, fruit, sugar a little extra booze you can’t go wrong, I now find it to be one of the sexiest drinks out there. So here’s my take on white Sangria.
- 1 bottle of your favorite white wine (I normally use Riesling)
- 1 liter of lemon lime club soda (you can also just add ginger ale but I like being able to control my sugar)
- 3-4 oranges
- pomegranate seeds
- peach chunks
- 1 lemon
- 4 limes
- 1 oz of triple sec
- 1 oz of rum
- 1 cup of granulated sugar
Cut up and squeeze oranges, limes and lemons and add to pitcher. Then add in peach chunks and pomegranate seeds. Add wine, sugar, triple sec and rum. Refrigerate Sangria for a couple of hours or for best results overnight. Then add club soda you may also feel the need to add more sugar at this time. Drink and chew often!
Who doesn’t love a good peach cobbler but of course I had to put my spin on it with adding bourbon soaked peaches and my love for graham cracker crust. The graham cracker crust gives the cobbler a nice little crunch without taking away from the gooeyness of the cobbler and by soaking a can of peaches in a little bourbon and vanilla it just kicks the flavor of the peaches up a notch. I loved the idea of baking the cobbler in mason jars it makes for a cute decorative and easy to serve dessert for two.
- 1 can of peaches
- refrigerated pie crust
- 8 tbsp of butter
- 1/2 cup of graham cracker crumbs
- 1/4 tsp of cornstarch
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 tsp of cake spice (or you can just use nutmeg and cinnamon)
- 1/4 cup of heavy whipping cream
- 1 tsp of vanilla extract
- 1 tsp of bourbon
Preheat oven to 350˚
In medium bowl combine one can of peaches with syrup, both sugars, cake spice, heavy whipping cream, vanilla extract, bourbon and let sit for about an hour or overnight. Add the cornstarch and 4 tbsp of melted butter to the peach mixture. Cut pie crust into strips.
In a small bowl mix together 1/2 cup of graham cracker crumbs with 4 tbsp of melted butter.
Add Graham cracker crumbs to mason jars and bake for about 5-8 minutes. Be sure to lightly pack crumbs into bottom of mason jar so they can be easily dished out. Once you have baked the graham cracker crumbs add peach cobbler mixture to jar and top with pie crust and repeat for one more layer.
Top cobbler with graham cracker crumbs. Bake cobbler for about 35 minutes.
Top with your favorite ice cream if you like and serve.
Vanilla Vanilla Bean Cupcakes with Gewürztraminer or Riesling
Yields roughly 10 cupcakes
- 1 1/2 cup of flour
- 1 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 stick of butter
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 cup vanilla milk
- 2 tsp vanilla bean paste
- 2 tbsp Gewürztraminer or Riesling (or your favorite white wine)
Preheat oven to 350˚
Sift flour, baking powder and salt into small bowl and set aside.
Cream butter in stand mixer. Slowly add sugar to butter and cream for about a 5-8 minutes.
Next add the 2 eggs in one at a time.
Add vanilla bean paste & wine to milk.
Slowly add in flour mixture to butter and sugar mixture along with milk mixture in three atlernating additions starting and ending with the flour mixture. You will need to do this somewhat quickly so that you do not over mix the batter.
Fill batter 2/3 way full in cupcake pan. Bake for 18 minutes and let cakes cool.
Vanilla Bean Cupcakes Icing
- 2 sticks of irish butter
- 1/8 cup heavy whipping cream
- 2 tbl vanilla bean paste
- 2 cups of confectioner’s sugar
Cream butter, add whipping cream, vanilla paste cream until creamy, then slowly add confectioner’s sugar until creamy.
Ice cupcakes once they have completely cooled.
Pair with a glass of Gewürztraminer or Riesling.
A recipe inspired from Bake Your Day blog site.
I came across this recipe and thought does it get any better than bourbon in blondies with chocolate and as someone who bakes solely with liquor I couldn’t pass this up. Something about baking with bourbon brings all your recipes a nutty amber taste sort of reminiscent of one of my favorite beers Night Stalker Stout. I also chose to use Cake Spice (cinnamons, star anise, zanzibar cloves, nutmeg, allspice and ginger) in this recipe since it encompasses all the baking spices I like to bake with and I do like it spicy LOL. Just a warning the bourbon in this recipe offers a little kick at the end of each bite so no chewing and driving LOL.
- 2 sticks of butter (1 cup)
- 2 cups of flour
- 1/2 tsp baking soda
- ¼ tsp salt
- 1 tsp cake spice
- ¼ cup of light brown sugar
- ¼ cup of brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 tbsp of vanilla crush
- 2 tbsp bourbon
Preheat oven to 325˚
Brown butter in small saucepan. Boil and whisk butter until foamy nutty color. Set aside and let cool.
Add flour, salt, baking soda and cake spice to bowl and set aside.
Once butter has completely cooled mix sugars and butter together until creamy. This can be done in a Stand Mixer or by hand.
Add flour mixture to butter-sugar mixture in 3 parts. Mix until all flour is fully incorporated into butter-sugar mixture.
Add in bourbon.
Fold in Chocolate chunks (can be whatever kind of chocolate you desire).
Add batter to square baking pan and bake for 10-12 minutes or to the consistency you desire.