Apple Butter Ice Cream with Chocolate Cinnamon Ganache

Once the weather starts to warm up, there’s only one thing I can think about: ice cream. Lately, it’s been this no-churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache.

This no churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache is the perfect easy cool treat!

No churn ice cream is one of my favorite easy cheats.  With only two main ingredients and a few hours of freezing time, you have a quick and easy dessert with hardly any work.  And incorporating Musselman’s Apple Butter is the perfect way to add in the flavors of apples and cinnamon without having to slice and dice. ;-)

I almost always have a jar of apple butter hanging out in my fridge – it’s one of Doodle’s favorite bread-spreads; he chooses it nine times out of ten over jams or jellies.  If we’re being honest, I do, too.

This no churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache is the perfect easy cool treat!

Just mix a can of sweetened condensed milk with heavy cream until it’s thick, and add in a bit of vanilla. Pour it into a freezer safe container, and swirl some apple butter throughout.

Freeze for about four hours, then EAT.

This no churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache is the perfect easy cool treat!

If you want to be really naughty, top it with some chocolate cinnamon ganache.  To make the ganache, you’ll simply melt 1 cup of chocolate, then add in some heavy cream and a bit of cinnamon.  Super easy, super quick, and super awesome.

This no churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache is the perfect easy cool treat!

Also awesome? Gorgeous spring flowers.

This no churn Apple Butter Ice Cream with Chocolate Cinnamon Ganache is the perfect easy cool treat!

I received this bouquet from FTD Flowers last weekend, and as I’m writing this post Wednesday evening, they’re still gorgeous and vibrant. Sending a spring arrangement like this to grandma or mom for Easter or Mother’s Day, and you’ll be sure to brighten her day.  And right now, FTD is offering my readers $10 off select spring arrangements.  You can click here to find out more.

Apple Butter Ice Cream with Chocolate Cinnamon Ganache

Apple Butter Ice Cream with Chocolate Cinnamon Ganache

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 3/4 cup Musselman's Apple Butter
  • For the ganache:
  • 1 cup bittersweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1/2 teaspoon cinnamon

Instructions

  1. Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla.
  2. Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the apple butter. Using a knife, swirl the apple butter into the cream. Repeat with the remaining half of the cream and apple butter. Cover and refrigerate until solid, about 4 hours.
  3. To make the ganache:
  4. Melt one cup chocolate in a double-boiler or in a microwave safe bowl until smooth. Remove from heat and whisk in the heavy cream and cinnamon.
http://kitchenmeetsgirl.com/apple-butter-ice-cream-chocolate-cinnamon-ganache/

apple butter collage

Disclaimer: this post was sponsored by Musselman’s Apple Butter, but all opinions are 100% mine.

XO, Ashley

 

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Strawberry Coconut-Lime Icebox Cake

This Strawberry Coconut-Lime Icebox Cake is super simple to make, requires no baking, and is a stunning spring dessert that everyone will enjoy!

This Strawberry Coconut-Lime Icebox Cake is super simple to make, requires no baking, and is a stunning spring dessert that everyone will enjoy!

Today I’m getting together with some of my best blogger friends today to host an online baby shower for our good friend Lisa. Lisa blogs over at Wine & Glue, and you probably see her cute face on my blog every week, since she’s one of my Wake Up Wednesdays co-hosts.  I got to meet Lisa last December when we baked in the Pillsbury Test Kitchen together, so I can honestly say she’s one of the sweetest, funniest, lovliest gals I’ve had the opportunity to know.

If you don’t know Lisa, you need to hop on over to her internet space and check it out for an hour or three.  And make sure to look at her recipe for Carrot Cake Fudge, because OMG I need that right now.

Anywhoo, Lisa is getting ready to have a new baby girl…and since we can’t all be there with her to celebrate in person, we’re doing the next best thing. ;-)

W&G 2

Since we’re finally into spring weather here and strawberries in my grocery store are finally nearing a reasonable price, I loaded up on a ton so I could make this Strawberry Coconut-Lime Icebox cake. You guys. This cake literally takes five minutes to assemble, and then you just shove it in the fridge for a few hours. Easy-peasy! And so pretty!

If you’re not into the coconut thing (like my husband), you could totally leave it out…but personally, I love these flavors mixed together.  I also love allowing my strawberries to macerate with a bit of lime juice and almond extract {macerating is the process of soaking fruit in liquid, which softens it and also often adds flavor or sweetness} – you can substitute vanilla extract for almond if you prefer, but I highly recommend you give it a try with the almond flavoring.  It’s the best!

This Strawberry Coconut-Lime Icebox Cake is super simple to make, requires no baking, and is a stunning spring dessert that everyone will enjoy!

Strawberry Coconut-Lime Icebox Cake

Strawberry Coconut-Lime Icebox Cake

Ingredients

  • 1 pound strawberries, hulled and quartered
  • 1/4 cup sugar
  • juice of half of a lime
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream
  • 2 cups powdered sugar
  • 1 tablespoon almond extract
  • 1/2 cup shredded coconut
  • approximately 8 graham crackers

Instructions

  1. Rinse, hull and quarter your strawberries. Place them in a medium bowl and sprinkle with 1/4 cup granulated sugar, the juice of half of a lime, and 1/2 teaspoon almond extract. Stir to combine; set aside.
  2. While the berries are macerating, make your whipped cream: combine 2 cups heavy cream, 2 cups powdered sugar, and 1 tablespoon almond extract in the bowl of a stand mixer. Beat until stiff peaks form.
  3. Line a 9x5 bread pan with saran wrap. Layer one-third of the whipped cream into the bottom of the pan, spreading out evenly. Sprinkle half of the coconut on top of the whipped cream. Top with one-half of your strawberries (along with the juice). Top with a layer of graham crackers.
  4. Repeat, adding another one-third of the whipped cream, the remaining coconut, and the remaining strawberries/juice. Top with the remaining graham crackers. Cover and freeze for about 2 hours. Place the remaining one-third whipped cream into the refrigerator while the cake is freezing.
  5. After two hours, remove pan from freezer and invert onto a serving plate. Cover with remaining whipped cream. Refrigerate until ready to serve.

recipe adapted from The Slow Roasted Italian

http://kitchenmeetsgirl.com/strawberry-coconut-lime-icebox-cake/

Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. Be sure to check out all of the links below for lots of other baby shower goodies!

Chocolate Oreo Cheesecake from Back For Seconds

Strawberry Rice Krispie Treats from Chocolate, Chocolate and more

Lemon White Chocolate M&M Cookies from Something Swanky

Lemon Strawberry Cookie Cups from Beyond Frosting

Strawberry Shortcake Eclair Cake from Inside BruCrew Life

Strawberry and Jam Buttermilk Coffee Cake from French Press

Perfect Sugar Cookies from Crazy for Crust

No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar

Roasted Blueberry Tart from Lemons for Lulu

White Chocolate Peeps Cookiewiches from Frugal Foodie Mama

Pistachio Dreamboat Dessert from High Heels and Grills

No-Bake Lemon Berry Cheesecake Mousse Parfait from Happy Food Healthy Life

Creamy Strawberry Pie from Julie’s Eats & Treats

Oatmeal Creme Pie Caramelitas from The Domestic Rebel

Cookie Butter S’Mores Dip from Cupcakes & Kale Chips

Baby Quiche Lorraine from Real Housemoms

Raspberry Pretzel Salad from Mom On Timeout

Berry chocolate french toast casserole from Roxana’s Home Baking

Sunrise Cupcakes from Lemon Tree Dwelling

Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl

Avocado and Mango Chicken Salad from The Tasty Fork

Sparkling Raspberry Lemonade from {i love} my disorganized life

Spinach Artichoke Dip Appetizer Pizza from Chef in Training

XO, Ashley

 

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Double Chocolate Mint Cookie Dough Dip

This decadent Double Chocolate Mint Cookie Dough Dip will satisfy the craving of any cookie dough lover – and it’s super simple to make!

This decadent Double Chocolate Mint Cookie Dough Dip will satisfy the craving of any cookie dough lover - and it's super simple to make!

Sometimes I want something decadent and calorie-laden and so sinful that it’s nearly a crime to eat it, you know?

We had sort of a rough day around my house on Sunday. First, my husband’s Jayhawks got knocked out of the tournament by Stanford; immediately following that, my Wichita State Shockers lost to Kentucky. There was a lot of stomping around, slamming doors, and maybe a curse word or two.  And that was just me. ;-)

I also consoled myself by drowning my sorrows in this Double Chocolate Mint Cookie Dough Dip.  I know – it’s not that pretty to look at.  But trust me when I say that once you dip into this bowl of chocolaty goodness, you won’t be able to stop.  The best part?  It takes just five minutes to make!

Double Chocolate Mint Cookie Dough Dip

Double Chocolate Mint Cookie Dough Dip

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon mint extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons milk (I used almond milk)
  • 1 cup Andes Baking Chips

Instructions

  1. Beat butter and sugars in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in salt, vanilla, and mint extra. Stir in flour and cocoa powder and and mix on low speed until incorporated. Add in milk and mix well to combine. Stir in Andes Baking Chips.
http://kitchenmeetsgirl.com/double-chocolate-mint-cookie-dough-dip/

Want more cookie dough recipes? Make sure to check out my Peanut Butter Cookie Dough Brownies:

PB-ccokie-dough-brownies-ti

AND, all of these other fabulous recipes from my friends!

Oatmeal Chocolate Chip Cookie Dough Parfait from White Lights on Wednesday
Peanut Butter Cookie Dough Brownie Layer Cake from Life, Love and Sugar
Cheesecake Cookie Dough Parfaits from Lemon Tree Dwelling
Peanut Butter Cookie Dough Cheesecake Pie from Crazy for Crust
Cookie Dough Oreos from Something Swanky
Chocolate Chip Cookie Dough Scotcharoos from The Gunny Sack
Snickerdoodle Cookie Dough Truffles from Back For Seconds
Monster Cookie Dough Ice Cream from Mom On Timeout
Cookie Dough Tiramisu Grandbaby Cakes
Cookie Dough Doughnuts from The Domestic Rebel
Fried Dulce de Leche Cookie Dough from Simply Gloria
Espresso Chip Cookie Dough Ice Cream from Beyond Frosting
No bake peanut butter and chocolate bars from Roxana’s Home Baking
Chocolate Chip Cookie Dough Mocha Cupcakes from Lemons for Lulu

Cookie Dough week has been a BLAST, and a HUGE, super-duper thank you to Julianne at Beyond Frosting and Lindsay at Life, Love and Sugar for putting it all together!

Cookie_Dough_Week_updated

XO, Ashley

 

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Peanut Butter Cookie Dough Brownies

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it’s safe to eat right out of the bowl!

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

This is not a dessert for the faint of heart.

Or for the skinny-jeans wearer.

But holy moly, are these peanut butter cookie dough brownies ever GOOD.

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

Start with your favorite brownie recipe – might I suggest this one?

Add a layer of eggless peanut butter cookie dough…

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

…and top them with a layer of buttery chocolate.

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

I also added some chopped peanut butter M&M’s in with the dough, but that’s completely optional.

These are plenty rich enough without ‘em.

But if you’re going to blow your diet, you might as well go full force. ;-)

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

Peanut Butter Cookie Dough Brownies

Peanut Butter Cookie Dough Brownies

Ingredients

  • 1 batch brownies, baked in an 8x8 pan and cooled {I used this one}
  • For the cookie dough:
  • 1/4 cup (4 tablespoons) unsalted butter, room temperature
  • 1/4 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk (I used almond milk)
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter M&Ms, chopped (optional)
  • For the glaze:
  • 3 1/2 ounces semi-sweet chocolate, chopped
  • 2 tablespoons butter

Instructions

    For the cookie dough:
  1. Beat butter, sugars, and peanut butter in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in M&Ms, if using.
  2. Spread the dough over the top of the cooled brownies. Refrigerate while you make the glaze.
  3. For the glaze:
  4. Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Once melted, pour the mixture over the top of the cookie dough and spread into a thin layer. Chill until set, about 30 minutes.
  5. Keep refrigerated in an airtight container for up to 3 days.
http://kitchenmeetsgirl.com/peanut-butter-cookie-dough-brownies/

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet.  And the peanut butter cookie dough contains no egg, so it's safe to eat right out of the bowl!

It’s Cookie Dough Week here this week, and I’ve teamed up with some other phenomenal bloggers to bring you lots of other recipes using cookie dough – make sure you check them all out!  And be sure to stop by on Wednesday…I’ll have another fun cookie dough recipe to share {and it takes only 5 minutes to make!}.

Cookie_Dough_Week_updated

Peanut Butter Cookie Dough Stuffed Sandies from White Lights on Wednesday

 Cookie Dough Cake Roll from Grandbaby Cakes

 Peanut butter cookie dough topped brownies from Roxana’s Home Baking

 Chocolate Peanut Butter Cookie Dough Bars from Back For Seconds

 Cookie Dough Buckeyes from  Something Swanky

 Chocolate Chip Cookie Dough Pizza from Life, Love and Sugar

 Peanut Butter Chocolate Cookie Dough Bars from Crazy for Crust

 Peanut Butter Cookie Dough Stuffed Nutter Butters from The Gunny Sack

 Reese’s Peanut Butter Cookie Dough Cookie Cups from Mom On Timeout

 Cookie Dough Chess Pie from The Domestic Rebel

 Peanut Butter Cookie Dough Oatmeal Sandwich Cookies from Lemons for Lulu

 White Chocolate Peanut Butter Cookie Dough Cups from  Simply Gloria

 Cookie Dough S’mores Dip from Beyond Frosting

XO, Ashley

 

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Vintage Cake

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

Despite taking all of Wilton’s cake decorating classes, my frosting piping skills still leave a lot to be desired.  Cake decorating…I’m not so good at.  Cake eating…well, at that, I’m a pro.;-)

Recently, I got the opportunity to get my cake-happy hands on Amanda’s (of I am Baker and the originator of the rose cake) new book, Surprise Inside Cakes.  Based on the cover alone, I knew Amanda’s book would not disappoint – and it certainly didn’t.

Each cake is not only beautiful on the outside, but also contains a “surprise” when you slice into them.  From rainbow cakes to ombre cakes to a candle shape baked inside a Jack O’Lantern cake, Amanda expertly shows you step-by-step how to recreate these gorgeous cakes at home.  She even makes it look easy!

unnamed

As much as I wanted to start with a more complex cake, I decided to start with a cake I can handle, and work my way up…I’m hoping by Doodle’s birthday in July I can give something like this a try:

b-day cake

Amazing, right??

But for today’s post, I’m sharing this Vintage Cake…primarily because I knew I could handle swirling the cream cheese frosting on the top.  Oh, and also because the decadent layers inside really appealed to my taste buds.

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

The surprise inside this particular cake?  Sitting below two layers of the fluffiest, most-fabulous white cake I’ve ever tasted, was a layer of decadent brownies…which were layered with a slathering of chocolate sauce.

I’m not lying when I tell you eating a slice of this cake had me drooling as much as watching Adam Levine perform shirtless. ;-)

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

Plus, it was super-duper easy to make!  I used Amanda’s white cake recipe – which I highly recommend: it was without a doubt, the best white cake I’ve ever eaten.  I also used her recipe for Decadent Brownies, and yes, they were truly decadent and perfect.  The coolest part about using Amanda’s white cake recipe is that she specifically designed the cakes to bake level, stable, and sturdy – making them much easier to frost.  For a novice cake decorator like me, this was a must. ;-)

However, I love that Amanda also notes that you can substitute your favorite box mixes for both the cake and the brownies.  You can still have an amazing surprise inside cake, without quite as much work.  If you’re a beginning baker, this is a great way to get started with some of her amazing creations and wow your friends and family.

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

Vintage Cake

Vintage Cake

Ingredients

  • 1 box white cake mix or your favorite white cake recipe
  • 1 box brownie mix
  • 2 squares (2 ounces) semisweet chocolate, finely chopped
  • 7 ounces sweetened condensed milk (half of a 14-ounce can)
  • Cream Cheese Frosting:
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioner's sugar
  • 1/4 cup milk

Instructions

  1. Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature.
  2. Prepare brownies as directed, baking in a 9-inch round cake pan.
  3. To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).
  4. While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below).
  5. Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using an offset spatula.
  6. Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, I used Amanda's tip and just swooped my spatula through the frosting in a "C" shape.
  7. Chill the cake until ready to serve.
  8. To make the frosting:
  9. Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
http://kitchenmeetsgirl.com/vintage-cake/

And guess what?  Amanda has graciously offered one of my readers the chance to win one of her cookbooks – trust me, this is one you want sitting on your shelves!

How to enter:

Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.

Fine Print:
You must be 18 years or older to enter. Giveaway runs through March 31, 2014. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.

a Rafflecopter giveaway

Can’t wait??  You can find your own copy of Surprise Inside Cakes anywhere books are sold or you can order it on Amazon!

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!

XO, Ashley

 

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110 Skinny Sweets

110 Skinny Sweets Roundup

We all want to try to eat a little healthier, count the calories, avoid sugar, get our fruits & veggies. But there comes a point in every diet where you’ve just got to have a little something sweet.

So before you reach for that candy bar or piece of cake, try any one of these 110 Skinny Sweets to satisfy that sweet tooth without breaking the calorie bank!

 

110 Skinny Sweets


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Irish Cream Brownies with Brown Butter Icing {The Recipe Girl Cookbook Giveaway}

How’s this for decadence?  Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It’s also brushed on top of the warm brownies right out of the oven.  Finally, it’s incorporated into the brown butter icing that is spread on top.

Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It's also brushed on top of the warm brownies right out of the oven.  Finally, it's incorporated into the brown butter icing that is spread on top.

I made these over the weekend, and was so thankful when Monday rolled around so I could send them off with the Tall Boy to work.  Otherwise, I was likely to eat the entire batch.  These were some of the best brownies I’ve eaten in a long time – and I sort of consider myself a brownie connoisseur.

Actually, everything in The Recipe Girl Cookbook looks simply amazing.  You follow her blog, right?  She has over 2,500 recipes (!!) and I want to make every.single.one. of them.  Recently, I had the opportunity to peruse her new cookbook, and now I have dozens of new recipes I want to try: from French Toast with Crunchy Cinnamon Crust to Sweet Chili Pulled Pork to Mango Margaritas, there’s something in this cookbook for everyone.

Of course, I flipped right to the dessert section, because that’s how I roll.

Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It's also brushed on top of the warm brownies right out of the oven.  Finally, it's incorporated into the brown butter icing that is spread on top.

And while flipping through, this recipe for Irish Cream Brownies with Brown Butter Icing caught my eye.  Since St. Patrick’s Day is right around the corner, I felt it was my duty to give these brownies a try.

Not that Irish Cream is necessarily synonymous with St. Patrick’s Day, but it’s certainly a good excuse to pull the bottle out from the liquor cabinet. ;-)

Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It's also brushed on top of the warm brownies right out of the oven.  Finally, it's incorporated into the brown butter icing that is spread on top.

You’ll start by incorporating 1/2 cup of Irish cream into your brownie batter.  After your brownies bake, and while they are still warm, you’ll brush more Irish cream over the top.  It sort of melts down into the brownies, and makes ‘em extra soft and decadent and marvelous.

Even better?  After the brownies cool, you’ll brown some butter, add in some powdered sugar and a little more Irish cream, and then smear it over the tops of the brownies.  Trust me, these are heavenly!

Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It's also brushed on top of the warm brownies right out of the oven.  Finally, it's incorporated into the brown butter icing that is spread on top.

Don’t have Irish cream on hand?  You may use Kahlua in its place.  Lori also suggests adding a teaspoon of espresso powder to the egg mixture – it will intensify the flavor of the chocolate.

I sprinkled a little bit of cocoa powder to the tops of some of mine – purely optional, but you can never have enough chocolate, in my opinion.

Irish Cream Brownies with Brown Butter Icing

Irish Cream Brownies with Brown Butter Icing

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups semisweet chocolate chips
  • 1 cup (16 tablespoons or 2 sticks) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1/2 cup plus 1 tablespoon Irish cream liqueur, divided
  • For the icing:
  • 4 tablespoons salted butter
  • 2 tablespoons Irish cream liqueur
  • 1 tablespoon heavy whipping cream
  • 1 1/2 to 2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or foil and spray with nonstick cooking spray.
  2. In a medium bowl, sift together the flour, salt and baking powder. Set aside.
  3. In a microwavable safe bowl, melt the chocolate chips and butter at 30-second intervals, stirring after each time. Once chocolate and butter are melted and smooth, set it aside to cool slightly.
  4. In a large bowl, whisk together the eggs, sugar, and 1/2 cup of the Irish cream. Add the melted chocolate mixture and whisk until combined and smooth. Stir in the flour mixture to combine.
  5. Spread brownie batter into prepared pan. Bake for 40 to 45 minutes, or until the top of the brownies crack slightly and a toothpick inserted in the center comes out mostly clean. While the brownies are still warm, brush them with the remaining 1 tablespoon Irish cream. Allow brownies to cool completely.
  6. For the icing:
  7. Melt the butter in a medium saucepan over medium-high heat for 3 to 5 minutes and stirring constantly, until it is lightly browned. Remove from heat as soon as the butter has browned and then add the Irish cream and heavy cream. Whisk in 1 cup of the powdered sugar. Add remaining sugar 1/4 cup at a time, until desired consistency is reached. The icing should be thick and smooth, but still pourable.
  8. Pour on top of brownies and spread to the edges. Refrigerate until the icing is set.
  9. Store brownies in a covered container for 2 to 3 days.
http://kitchenmeetsgirl.com/irish-cream-brownies/

Irish Cream is incorporated into the batter in these Irish Cream Brownies with Brown Butter Icing.  It's also brushed on top of the warm brownies right out of the oven.  Finally, it's incorporated into the brown butter icing that is spread on top.

And guess what?  I love this cookbook so much that I want one of YOU to have one of your very own!

How to enter:

Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.

Fine Print:
You must be 18 years or older to enter. Giveaway runs through February 28, 2014. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.

Can’t wait and want to order right now?  Click here to find it on Amazon.

Recipe Girl

a Rafflecopter giveaway

XO, Ashley

 

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A Chocolate Lover’s Dream…


75 Chocolate Recipes for Valentine's Day

 

Do you have a love for chocolate? At the end of a bad day, do you reach for your secret stash of candy bars? Is your idea of a perfect Valentine’s Day evening spent curled up on the sofa with a bowl of Phish Food watching guilty pleasure TV while the husband takes the kids out to dinner?

No? Just me??

Well, no matter how you decide to spend tomorrow, make sure you include one (or more, no judgments here) of these sinfully sweet chocolate recipes!

 

75 Sinfully Sweet Chocolate Recipes

 


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Skinny Devil’s Food Cake Batter Dip

Thank you, Pillsbury, for sponsoring this post and our Valentine’s Day Party!

All you need is just five minutes and a whisk to make this Skinny Devil’s Food Cake Batter Dip.  And by using refrigerated pie crust and heart cookie cutters, this fun snack is the perfect treat to share on Valentine’s Day {or you know, a random Thursday}.

This quick and easy Skinny Devil's Food Cake Batter Dip made with Greek yogurt tastes just like cake batter!

It’s been brutally cold here the past few days.  School has been cancelled since Tuesday, Doodle’s still recovering from strep {a cough is now creeping in}, and everyone is beginning to get a little stir crazy around my house.  We’ve been looking for things to do inside that are “exciting” and “fun.”  For a 6-year old boy, this means playing Fruit Ninja on the iPad and kicking bouncy balls at my head while I’m attempting to cook dinner.

For me, this means indulging in chocolaty-goodness and hiding with it in my closet so I don’t have to share.  What?  Is that wrong? ;-)

This quick and easy Skinny Devil's Food Cake Batter Dip made with Greek yogurt tastes just like cake batter!

Another fun cold-weather activity on our list this week: a mini-Valentine’s Day party.  Since the weather put a damper in hosting the larger gathering we’d originally planned, this ended up being an exclusive Doodle and mama only event.  Which, if you want to know the truth, is pretty much how I prefer it.  This kiddo is growing up waaaay too fast.

Since I ended up eating the majority of this Devil’s Food Cake Batter Dip on my own, I decided to make it a little more figure-friendly.  No, this isn’t actually “skinny,” but in my book, any way I can cut calories warrants “skinny” in the title.  It’s how I roll.

For dipping, we used refrigerated Pillsbury pie crusts, and cut out heart shapes with a cookie cutter.  Sprinkled them with sugar, and baked them for just a few minutes to crisp them up.  Super fun and easy, and Doodle loved the “just the right sized” dippers for his little hands.

This quick and easy Skinny Devil's Food Cake Batter Dip made with Greek yogurt tastes just like cake batter!

We also made these fun Cinnamon Sweetheart Rolls.  These were a breeze to make and Doodle has already requested them again for breakfast on Valentine’s Day.  Heart-shaped cinnamon rolls + sprinkles and icing = the perfect breakfast any day of the week, if you ask me.

Heart-Cinnamon-Rolls

Finally, we made some Valentine’s Cookie Pops!  These were so easy, and Doodle loved eating them off the stick.  We’ll be making these again next week to take to his Valentine’s Day party at school – and package each one with a cellophane bag so that the kids can take them home easily if they want.

sugar-cookie-pops

We had an awesome time at our Valentine’s Day Party putting these fun little Pillsbury treats together.  And anytime I can share special one-on-one time with Doodle is a-okay with me, even if I have to bribe him with cookies and sweet rolls. ;-)

Skinny Devil’s Food Cake Batter Dip

approximately 2 1/2 cups

Skinny Devil’s Food Cake Batter Dip

Ingredients

  • 2 cups plain Greek yogurt
  • 2/3 cups Devil's Food cake mix {just the dry mix}
  • 3 tablespoons powdered sugar
  • sprinkles for garnishing, if desired
  • For the dippers:
  • 1 refrigerated Pillsbury pie crust (one crust out of a pack of two)
  • 1 tablespoon butter, melted
  • cinnamon and sugar, for sprinkling

Instructions

  1. Whisk together yogurt, dry cake mix and powdered sugar until smooth and no lumps remain. Refrigerate 1 hour before serving.
  2. To prepare the dippers, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Unroll pie crust and cut out heart shapes using a cookie cutter. Re-roll the scraps and repeat.
  3. Place cutouts on your prepared baking sheet, brush lightly with melted butter, and sprinkle with cinnamon and sugar as desired. Bake for approximately 7 minutes, or until cutouts are lightly golden brown.
http://kitchenmeetsgirl.com/skinny-devils-food-cake-batter-dip/

XO, Ashley

 

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My Top 12 Recipes of 2013

I did a lot of cooking and baking in 2013, and now that the year is over, I thought I’d show you what my favorites were.

My Top 12 2013

A few days ago, I showed you my reader’s favorites from 2013, but I wanted to choose a few of my own.  And then I realized that choosing was really, really hard!  I did it, though. ;-)

1. These Quick Cinnamon Buns are one of the Tall Boy’s most requested breakfast items.  They really are so quick and easy!

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required! Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

2. I’m a sucker for breakfast breads, but I’m not a fan of eating high calorie foods in the mornings.  With these Guilt-Free Blueberry Muffins, I can have my muffin, and eat it, too. ;-)

Guilt Free Blueberry Muffin from www.kitchenmeetsgirl.com - bursting with blueberries and a cinnamon struesel topping, these muffins are just 6 WW points+ each!

3. This Cinnamon Roll French Toast Bake is definitely a breakfast made for a special occasion!  Bonus?  It’s super easy!

Cinnamon Roll French Toast Bake at kitchenmeetsgirl.com - made with Pillsbury Cinnabon cinnamon rolls, this special breakfast dish comes together in a flash!  #recipes #breakfast

4.  With a 6-year old, we eat a lot of sloppy joes.  This Tex-Mex version is adult approved!

Tex-Mex Sloppy Joes at www.kitchenmeetsgirl.com - if you like bacon, jalapenos, and the smoky flavors of chili powder, cumin and coriander, this version is for you!  #recipes #dinner

5.  And who wouldn’t go for lasagna in just 30-minutes?  The Tall Boy flipped over this dinner!

You don't have to spend hours making lasagna anymore with this 30-Minute Stovetop version! Get the recipe at www.kitchenmeetsgirl.com #recipes #lasagna
6.  This Firecracker Chicken is my favorite dinner, ever.  Period.

This Firecracker Chicken is the perfect mix of spicy and sweet and beats take-out hands down! #recipe #chicken #rice
7. You know I love my Mexican food.  This Easy as Tamale Pie was a fun twist.

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie from www.kitchenmeetsgirl.com #recipe #casserole
8.  This easy, flavorful Southwest Chicken Chili uses only a handful of ingredients and comes together in about 15 minutes – making it the perfect weeknight dinner!

This easy, flavorful Southwest Chicken Chili uses only a handful of ingredients and comes together in about 15 minutes - making it the perfect weeknight dinner! #recipe #soup

9. Strawberries and Cream Dessert Pizza combines all of my favorites in one decadent treat!

This strawberries and cream dessert pizza comes together in a flash and is a perfect summer treat! #recipe #strawberries #pizza
10.  This Black Cherry Fudge Ripple Ice Cream doesn’t require an ice cream maker.  Score.

Black Cherry Fudge Ripple Ice Cream - no ice cream maker needed! www.kitchenmeetsgirl.com #recipe #ice cream
11. White chocolate, cream cheese, and pie filling are the perfect combination in these easy to make Apple Cranberry Cheesecake Bars.

White chocolate, cream cheese, and pie filling are the perfect combination in these easy to make Apple Cranberry Cheesecake Bars.
12. Perfectly light and creamy cherry cheesecake – you’ll never guess the secret ingredient in this recipe! (Pssst…it’s cottage cheese).

Perfectly light and creamy cherry cheesecake - you'll never guess the secret ingredient in this recipe!  #recipe #dessert #cheesecake

Thanks for reading, everyone, and have a wonderful New Year!

XO, Ashley

 

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