While I’m calling these brownies “Baileys Brownies” for the sake of having an informative title, there’s a real title to the recipe and a story of how my adaptation turned out to have Baileys in it.
I used a recipe for “Lunch Lady Brownies” as my base. Apparently the recipe originally came from a lunch lady at some elementary school and it got famous somehow. I don’t recall ever eating any cafeteria food for which I’d want to know the recipe, so I remain a tad dubious of the story… but they looked good enough to try regardless! As I was browsing my fridge for ingredients, I glanced our bottle of Baileys, and thought to myself, “yeah, more like DRUNK lunch lady brownies”… and then that actually didn’t sound like a bad idea. Well, a lunch lady found pouring Baileys into the kids’ desserts might get fired, but it seemed like a good idea for our board game night anyhow!
What do you think — is “Drunk Lunch Lady Brownies” a catchier title?
Baileys Brownies aka Drunk Lunch Lady Brownies
Brownies (9 x 13 pan)
- 1 cup (2 sticks) unsalted butter
- 1/4 cup cocoa powder
- 3 oz unsweetened chocolate (can use 1/2 cup total cocoa powder instead)
- 2 cups AP flour
- 2 cups sugar
- 4 large eggs
- 4 tsp vanilla extract
- pinch salt
- In the microwave, melt together the unsweetened chocolate and butter. Transfer to a mixing bowl and stir in the cocoa powder and sugar.
- Let the mixture cool slightly, then beat in the eggs, vanilla, and pinch salt.
- Slowly add in the flour while continuing to mix without over-beating the batter, which should be thick.
- Pour the batter evenly into a sprayed 9×13 pan, and then bake at 350F for about 25 minutes.
- Prepare the icing below while brownies cool slightly, but pour the icing on while brownies are still warm.
- 1/4 cup (half one stick) unsalted butter
- 5 Tbsp total milk and Baileys (I did a little over half with Baileys, but you can adjust ratio to your preference to make more or less alcoholic)
- 1/4 cup cocoa powder
- 3 cups powdered sugar, plus more for adjusting thickness
- Beat together all ingredients, adjusting the Baileys/milk ratio to preference, and then pour evenly over the brownies while they are still warm.
- Add sprinkles, let the icing set, and then enjoy!
Just don’t let the kids get ahold of these treats!
Adult brownies have extra sprinkles on them!
Posted in Alcohol, Baileys, Bars, Brownies, Chocolate, Dessert, Drinks
Tagged alcohol, baileys, bars, brownies, chocolate, frosting
I’m really proud of the fact that I beat both Portal games, thanks to my brother’s help at parts. I think I enjoyed that game partially due to the fact that nothing chases you. For some reason I have real issues with being chased, either in games or real life. Tag was not something I liked to participate in as a kid, and sadly, neither was Pacman… Despite that hindrance, I really do like video games, and Portal has the added bonus of a cool end credits song and an awesome cake for bakers like me to imitate!
There’s no sense crying over every mistake, you just keep on trying til you run out of cake
Even though Portal has been out for a long time and this cake is not exactly a novel idea, I was super excited to make it for my friend’s birthday this past weekend on his request. Cakes are bigger projects that I love doing, but I really need a good excuse to spend that much time or money on ingredients and prep. It might not be that feasible to run a bakery out of my apartment kitchen as a student now, but I’m really enamored with the idea of being a baker on the side.
For this cake, I actually used the same recipe for the cake and filling as for my own birthday cake in June — chocolate cake with cookie dough filling! The frosting was mostly the same as well, but I reserved some vanilla before adding the cocoa powder, and made it more chocolatey than my own cake’s frosting. I also got to learn how to shave chocolate, which I imagine would be the first job I give my plebe minimum wage workers if I had a bakery. It’s not difficult work, but taking a vegetable peeler to a frozen chocolate bar for like an hour isn’t exactly that thrilling. Getting the chocolate shavings onto the cake perfectly was a little tricky — I scooped up some shavings with a flat spatula and quickly smacked it onto the side of the cake (do it less violently than I make that sound). This can cause the shavings to get smaller or lose their shape, but it helped that I froze them a bit. The top of the cake was easier as I just sprinkled them on.
This birthday was also the first time I’ve gone bar-hopping down the infamous avenue near my college. Let me tell you, we saw some things. The world looks different after 2am. It’s a circus out there when hungry drunk people are roaming about the streets.
Crêpes are one of those fancy foods that seem so much harder than they actually are to make. The first time I made them was with my brother back when he was in college and I was either in junior high or high school. Over his breaks when he’d be home, we would sometimes stay up really late and bake things together and have to go to Walmart at midnight for a bag of chocolate chips. One time, we Googled how to make crêpes and went out for a jar of Nutella to fill them with.
I made these crêpes for my boyfriend’s birthday breakfast. Originally they were just going to have banana slices in them (which I still stuck in there as you might see in that picture), but then I got creative and I got the idea to mix up some cannoli-ish filling for them since I had ricotta cheese on hand. My ancestors come from all over Europe, and one of those places is Italy. I express my Italian descent by my deep appreciation for ricotta cheese and my desire, nay, need to feed everyone that comes to my house. Or maybe that’s the hospitable Polish person in me…
Crêpes are only less convenient than pancakes because you can’t make them on a griddle. But I think they are definitely worth it every once in a while! This recipe makes about 20 5-inch crêpes, or less if you use a larger round pan. If you have leftovers or if you’re making them ahead, stack them with waxed paper or plastic wrap in between the crêpes and either freeze or refrigerate them for smaller times. They are best reheated in the skillet with some oil or butter again, but you can microwave for a short time if you must.
He was turning 21, so he used my French plate with the wines on it. 🙂
Chocolate was definitely going to be involved for my boyfriend, and that worked perfectly for cannolis.
- 1 1/2 cups flour
- 1 1/2 Tbsp. white sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups milk
- 2 Tbsp. melted butter or neutral oil
- 1 tsp. vanilla extract
- 2 eggs
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add in the milk, melted and cooled butter, vanilla, and eggs. Use a whisk to combine and beat until all smooth.
- Butter or spray a small round pan with oil and heat to medium heat. Reapply butter or oil between crêpes as needed.
- For each crêpe, add a little less than 1/4 cup of batter into the pan. Immediately tilt and turn the pan so the batter spreads in a thin layer around the whole bottom of the pan. Cook for 30- 60 seconds, until bubbling, then flip the crêpe.
- 1 cup skim or whole ricotta
- 2 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- 2 Tbsp. mini semisweet chocolate chips
- melted chocolate and/or fruit for extra toppings
- Combine first 3 ingredients together in a small bowl and mix well with a fork. Then stir in chocolate chips.
- Add 1- 2 Tbsp. of the filling to each crêpe.
- Add fruit fillings, such as strawberries or bananas, if desired. You may also drizzle rolled crêpes with melted chocolate or top with powdered sugar.
The thing about me is that I love breakfast so much but breakfast happens in the morning… And morning is so, just, there. I mean, it’s bright and early and all I can do is blink slowly at it until my brain rolls out of its own metaphorical bed, or maybe until I can manage a cup of coffee. Despite my inability to function as quickly in the morning, I am a strong believer of starting the day with a good meal! If I sleepily shatter a glass container of hot sauce on the floor or if a few eggs roll off the counter in the pursuit of eating at so early an hour, so be it. (very sad true stories, guys).
I do miss the Belgian style waffle maker from my mom’s house, but I’m really happy to have moved in with Boyfriend, who happened to own this (and a toaster!! I’m a lucky gal). The first few times I used it, the waffles came out kind of floppy with some square indents on them. It was kind of depressing. But since then, I’ve managed to alter my recipes to help this basic waffle maker produce some fine, crispy on the outside, puffy on the inside, waffles!
I think the trouble with waffle makers like this is that they may not heat up as much or as fast as the fancier kinds. So I let it heat up longer before beginning (longer than it takes for the green “go” light to go on) and I also leave the waffles in for a few extra minutes past when the waffle maker says it’s ready. Just keep watching it to make sure it doesn’t brown too much! I also reduce the amounts of some of the moisture-contributing ingredients so the waffles can be a little firmer. The first ones I made with this machine had a lot of pumpkin in them and they were quite floppy and sad (though still yummy).
Toasted Coconut Buttermilk Waffles
- 2 eggs
- 2 cups flour (I used white wheat)
- 2 Tbsp. sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cup buttermilk
- 1/2 cup melted coconut oil (even if it’s already melted, microwave it until it is warm so it doesn’t solidify when it touches the cold ingredients)
- 1 1/2 tsp. coconut extract (use vanilla if unavailable)
- 1 cup toasted shredded coconut, reserving a few tablespoons for topping
- Heat the waffle iron. If it is not nonstick, it will need to be greased before cooking each waffle.
- Beat the eggs with a whisk in a large mixing bowl. Beat in the remaining ingredients with a spoon or the whisk until mostly smooth. It should be a consistency much thicker than cake batter, slightly less thick than a cookie dough.
- Pour about 1/4 cup to 3/4 cup batter at a time into the waffle iron, depending on the size of your iron.
- Cook each waffle about 5 minutes. Check on it after the iron’s light goes off and keep cooking if necessary.
- Top waffles with yogurt, bananas, almonds, leftover toasted coconut, or other toppings.
I know it’s hard to function in the morning, but waffles are worth it.
Powdered sugar improves everything!
I’ve been on hiatus for a few weeks, but I’m back! My two summer classes were really kicking my butt (don’t worry though — I got the grades I wanted), and I went from studying biochemistry structures and reactions and cellular components to packing up all my belongings for a move. I have a LOT of stuff. Especially kitchen things and clothes. What a girl, amiright? Anyway, since everything has pretty much settled into its place in my new place, I figured it was time to whip that oven into shape and bake something for my new roomie and my number 1 taste-tester — my boyfriend.
While Boyfriend was finishing up at work, I set to work on these so the apartment would smell amazing. I was thinking about how realtors have cookies fresh out of the oven for open houses to help sell, and how furniture stores broil cinnamon in the oven to do kinda the same thing. So I figured I’d combine the two! The recipe is based on one of his family’s!
Chewy Cinnamon Chocolate Layer Bars
- 1 cup flour
- 1 stick (1/2 cup) unsalted butter, softened but still cold
- 1/2 cup brown sugar
- 1/4 tsp. cinnamon
- Preheat oven to 350 F and grease a 9×13 pan.
- Mix together the brown sugar and flour. Then cut in the butter and work it in with two forks or your hands until the mixture has a consistency like pie crust. Press it evenly into the pan.
- Bake the crust by itself until slightly browned, about 10 minutes. While this is baking, mix the batter:
- 1 cup brown sugar
- 2 Tbsp. flour
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 beaten large eggs
- 1 cup chocolate chips + 1 cup cinnamon chips
- Mix all batter ingredients together with a spoon, stirring in the chocolate and cinnamon chips last. (To make regular chewy chocolate layer bars, use just 2 cups chocolate chips and omit the cinnamon in the crust).
- Pour the batter mixture over the baked bottom crust and lightly smooth it so that it is even.
- Return the pan to the oven and bake for 20- 25 minutes.
- Once the bars have cooled, sprinkle with powdered sugar.
When you first pour the batter over the crust, it’s going to look a little interesting FYI. Don’t panic — the batter will form a flaky crust over the melty chewy caramely cinnamon chocolate layer. It will be awesome.
The powdered sugar layer hides any imperfections.
Dessert for two~
So this is what Boyfriend came home to the other day. If I could add a third major to my college education, I would add housewifery. I think I’d be good at it somehow.
Oh and speaking of my majors, happy Bastille Day to any Francophones or Francophiles out there! One day I will master the macaron or pain au chocolat for you all!