Failed Irish Whiskey Caramels

Since I bought a whole bottle of Jameson for a certain irish carbomb cupcake recipe, I’ve been wondering what else I could use it for.

Luckily, I came across a great recipe for irish whiskey caramels.

Unluckily, I failed. Apparently, I let the caramel get too hot when you take my elevation in Wyoming into consideration. Oops!!

The ingredients for the cream mixture.

20120328-114136.jpg

The first caramelization of the sugar.

20120328-114304.jpg

Cooking the caramel after combining the sugar and cream mixtures.

20120328-114747.jpg

I cooked the caramels to 248 degrees like the recipe said, but apparently the temperature can be finicky depending on your kitchen.

20120328-121335.jpg

So I ended up with an 8×8 inch hardened caramel. Doh!

20120328-121449.jpg

They aren’t bad as hard caramels, but what am I supposed to do with an 8×8 inch rock hard brick of caramel?? 😉

Maybe you’ll have better luck!!

Advertisements

Birthday Dinner!

20120322-211055.jpg

Crab and artichoke crusted filet mignon with sautéed broccolini. Delish guys!!

Birthday Cupcakes!

Last week was my 28th birthday and I had a very exciting plan for some cupcakes! I’ve bookmarked quite a few recipes on Foodgawker over the past couple of months. Many of them are cupcake recipes! 🙂 I picked two of them to make for my birthday!

First was the Irish Carbomb Cupcake. An obvious St. Patrick’s Day inspiration!

20120320-145311.jpg

Second was a Mexican Chocolate Cupcake!

20120320-150042.jpg

For the Irish Carbomb Cupcake, I followed the recipe except for two things. For the ganache, I added twice the whiskey called for 😉 and I added the whiskey after it had cooled a bit. For the frosting, I added about 1/2 cup less of the confectioners sugar.

For the Mexican Chocolate Cupcake, I wouldn’t change a thing! Just note that the recipe is made at high altitude in Denver!

20120320-151002.jpg

20120320-151044.jpg

20120320-151105.jpg

20120320-200050.jpg

So the question is: are you on Team Irish Carbomb or Team Mexican Chocolate??

20120320-151336.jpg

Snack of the Day!

I came up with the most delightful snack yesterday!

20120314-111324.jpg

I sliced up a mango from my co-op basket and remembered I had some fresh mint to use up! Soooo, I fancied the mango up with some whipped cream and fresh mint!

20120314-133026.jpg

The mint went so well with the mango!! Crazy simple! Do it :)!

Fresh Fruit and Veggies!

This week I got my baskets of produce from Bountiful Baskets!

20120312-212758.jpg

That’s all the veggies (plus the pineapple) from my standard basket and an asian basket. I didn’t even know what one of the items was from the asian basket!

20120312-214147.jpg

After some debate about it being a jicama, I found out it’s a water chestnut!

Also, here’s all of the fruit I got in the standard basket.

20120312-213605.jpg

Visit their website and see if you can get this great deal on fruits and veggies!

Orange Cookies Gone Wild

Yesterday I finally made some orange cookies I’ve been meaning to make for about a month now!

20120309-110804.jpg

I found the recipe on my new addiction: Foodgawker.

Here is the recipe from Bake-Aholic:

Cookies:
1 1/2 cup sugar
1 cup butter, softened
1 cup sour cream
2 eggs
4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup orange juice from the zested oranges
3 T orange zest

Icing:
1/4 cup butter at room temperature
2 cups powdered sugar
1 T orange zest
2-3 T orange juice

For the cookies, cream the butter and the sugar. Next add one egg at a time and then mix in the sour cream. Last, slowly incorporate the sifted dry ingredients.

Drop by teaspoonfuls and bake at 375 for 10 to 12 minutes.

While the cookies bake, make the icing. I combined the butter and sugar first and then mixed in the zest and orange juice.

The night that I made these my boyfriend said I should’ve tried chocolate chips in them. Obviously it was a bit late for that but I came up with this twist!

20120310-104314.jpg

I had some extra ganache in my fridge from some cupcakes, so I decided to drizzle the ganache over the cookies! The ganache is super easy to make.

Over a double boiler whisk together the following ingredients until smooth:

4 ounces semi sweet chocolate
1/4 cup heavy cream

I looked at Ina Garten’s recipe and also added 1/2 teaspoon of instant coffee.

20120310-113728.jpg

I hope you all enjoy these!