baileys dark chocolate lava cake with baileys ganache

While living in Orlando, Florida, my husband and I enjoyed visiting the Epcot Food & Wine Festival at Walt Disney World whenever the opportunity presented itself. With my love for chocolate and Bailey’s Irish Cream on the rocks being my choice alcoholic beverage, its no wonder my favorite sampling offered during the Festival is the Warm Chocolate Lava Cake with Bailey’s Ganache from Ireland. Each year we visited the Festival I would say how much I’d like to purchase their cook book to see what yummy samplings I could re-create at home…and finally, In 2010 I broke down and purchased the Epcot Food & Wine Festival Cook Book as they were “Celebrating 15 Years of Delicious Discoveries”. You can imagine I was beyond thrilled to notice the Lava Cake recipe was included!! I halved the original lava cake recipe from the cook book, and opted for bittersweet (dark) chocolate in-lieu of semisweet chocolate; I also added Baileys to the lava cake for additional adult flavor. Additionally, I replaced the milk chocolate with bittersweet chocolate in the ganache and omitted the heavy cream, using extra Baileys of course!! :) Enjoy!

baileys dark chocolate lava cake

baileys dark chocolate lava cake

 

baileys dark chocolate lava cake ingredients

baileys dark chocolate lava cake ingredients

Ingredients (Lava Cake):
6 oz Ghirardelli 60% Cacao Baking Chips
1 Stick Butter
2 1/2 Egg Yolks
2 Whole Eggs
1/4 Cup + 2 TBSP Sugar
2 1/2 TBSP + 1/2 tsp White Flour
6 oz Baileys Irish Cream Liqueur

Ingredients (Ganache):
2 oz Ghirardelli 60% Cacao Baking Chips
2 oz Baileys Irish Cream Liqueur

 
 

Instructions (Cake):

Preheat oven to 375 degrees.

Using a double broiler (or saucepan and metal bowl as pictured) set over simmering water, melt butter and cacao chips stirring until smooth.

baileys dark chocolate lava cake - melting the chocolate and butter

baileys dark chocolate lava cake – melting the chocolate and butter

Let chocolate mixture cool 10 minutes.

baileys dark chocolate lava cake - melted chocolate and butter cooling

baileys dark chocolate lava cake – melted chocolate and butter cooling

Using an electronic hand mixer, beat egg yolks and whole eggs in a medium bowl.

baileys dark chocolate lava cake - beating the eggs

baileys dark chocolate lava cake – beating the eggs

Add sugar to well beaten eggs and mix until thick and light, about 2 minutes.

baileys dark chocolate lava cake - beating the eggs and sugar

baileys dark chocolate lava cake – beating the eggs and sugar

Fold chocolate mixture into egg mixture.

baileys dark chocolate lava cake - folding the chocolate into the egg mixture

baileys dark chocolate lava cake – folding the chocolate into the egg mixture

Sift flour, then fold it into the batter, mixing until smooth.

baileys dark chocolate lava cake - folding the flour into the chocolate mixture

baileys dark chocolate lava cake – folding the flour into the chocolate mixture

Add Baileys to batter and stir just until combined.

baileys dark chocolate lava cake - adding the baileys

baileys dark chocolate lava cake – adding the baileys

Lightly spray a jumbo muffin tin with cooking spray and distribute batter evenly among 4 of the muffin cups. (If you have ramekins you can certainly use those; a regular-sized muffin tin will also work)

baileys dark chocolate lava cake - baking the cakes

baileys dark chocolate lava cake – baking the cakes

Bake until sides of cake are set and middle is still soft, about 25 – 30 minutes. ** NOTE: For a runnier consistency, bake cake 25 minutes (maybe less depending upon your oven); for a more solid but gooey center, bake 30 minutes. ** (If using a regular-sized muffin tin, the baking time will be about 15 minutes total)

While the cakes are baking, prepare the ganache.

Instructions (Ganache):

Using a double broiler (or saucepan and metal bowl as pictured) set over simmering water, melt cacao chips with Baileys, stirring until smooth.

baileys dark chocolate lava cake - making the baileys ganache

baileys dark chocolate lava cake – making the baileys ganache

Remove cakes from oven and let cool 1 – 2 minutes.

Drizzle individual cakes with warm ganache and serve immediately

Yields 4 Servings

Weight Watchers: 1 Lava Cake topped with 1/4 of the prepared Ganache = 21 points plus (This recipe has a high points plus value, but is too irresistible not to indulge in every once in a while!!!)

peanut butter pumpkin pie

As my indulgence of yummy pumpkin recipes forges on, one combination that cannot be ignored is the delightful pairing of pumpkin and peanut butter. My good friend Kelly and I share the same obsession for peanut butter (both of us keep a jar in our desk drawers at work along with spoons) and one year for my birthday she gifted me with the Peanut Butter & Co cookbook – it is a cookbook from a tasty sandwich shop on Sullivan Street in New York City (their Dark Chocolate Dreams Peanut Butter is SO delicious)…anyway when I came across their recipe for Peanut Butter Pumpkin Pie I knew I’d love it!!  Every time I make the recipe as stated in the cookbook I have leftover filling, so I compressed the recipe a bit reducing the pumpkin and evaporated milk, but increasing the amount of peanut butter. I also use pumpkin pie spice in lieu of cinnamon, nutmeg and ginger separately.  :) Enjoy!

peanut butter pumpkin pie

peanut butter pumpkin pie

Ingredients:

peanut butter pumpkin pie ingredients

peanut butter pumpkin pie ingredients

 

2 Large Eggs
1 1/4 Cups + 2 TBSP Fresh Pumpkin
3/4 Cup Creamy Peanut Butter
1/4 tsp Salt
1 1/2 tsp Pumpkin Pie Spice
1/2 Cup Sugar
8 oz Evaporated Milk
1 Frozen Deep Dish Pie Crust

 
 
 

Instructions:

Preheat oven to 420 degrees.

In a large bowl, beat eggs with a hand mixer.

peanut butter pumpkin pie - beating the eggs

peanut butter pumpkin pie – beating the eggs

Add pumpkin and peanut butter to well beaten eggs, mixing until smooth.

peanut butter pumpkin pie - adding the pumpkin and peanut butter

peanut butter pumpkin pie – adding the pumpkin and peanut butter

Add salt, pumpkin pie spice and sugar to pumpkin mixture and beat until well combined.

peanut butter pumpkin pie - adding the dry ingredients

peanut butter pumpkin pie – adding the dry ingredients

Add evaporated milk and mix until well blended.

peanut butter pumpkin pie - adding the evaporated milk

peanut butter pumpkin pie – adding the evaporated milk

Pour filling into frozen pie crust and bake at 420 degrees for 15 minutes.

peanut butter pumpkin pie - filling the pie crust

peanut butter pumpkin pie – filling the pie crust

Reduce oven temperature to 350 degrees and cook an additional 40 to 45 minutes or until a toothpick inserted into the center of the pie comes out clean. Remove pie from oven and let cool at least 2 hours before serving.

peanut butter pumpkin pie - baked

peanut butter pumpkin pie – baked

Yields 8 Slices

Weight Watchers: 1 slice of pie = 9 points plus

biscoff cupcakes with biscoff buttercream frosting

I have always loved airline cookies; they remind me of gingerbread cookies but with a strong hint of cinnamon. On a recent trip to the grocery store, I was picking up some peanut butter when I saw Biscoff Spread. I know Biscoff Spread has been available for a while, but I had never purchased it and for some reason I decided it was time to get some. It does taste great on toast and/or waffles, however I wanted to try baking with it too. I discovered this recipe for Biscoff Cupcakes with Biscoff Buttercream on bakedbree.com. While the original recipe cupcakes are “cookie-like “on top, I kept mine fluffy using egg whites, agave nectar in lieu of regular sugar and part cake flour, part whole wheat pastry flour instead of all-purpose flour; I also omitted the butter in the cupcake batter. :) Enjoy!

biscoff cupcake

biscoff cupcake

Ingredients (Cupcakes):

biscoff cupcake ingredients

biscoff cupcake ingredients

 

½ Cup Biscoff Spread
½ Cup Amber Agave Nectar
½ Cup Cake Flour
½ to ¾ Cup Whole Wheat Pastry Flour
1 ¼ tsp Baking Powder
1/3 Cup Fat-Free Milk
2 Large Egg Whites
2 tsp Vanilla Extract

 

Instructions (Cupcakes):

Preheat oven to 350 degrees.

Line cupcake tin with 12 baking cups.

biscoff cupcakes - lining the cupcake tin

biscoff cupcakes – lining the cupcake tin

Beat together Biscoff spread and agave nectar just until combined.

biscoff cupcakes - beating the biscoff and agave nectar

biscoff cupcakes – beating the biscoff and agave nectar

Add egg whites and vanilla, mixing until well combined.

biscoff cupcakes - adding the egg whites and vanilla

biscoff cupcakes – adding the egg whites and vanilla

Add cake flour, whole wheat pastry flour and baking powder mixing just until combined.

biscoff cupcakes - adding the dry ingredients

biscoff cupcakes – adding the dry ingredients

Add milk and beat until smooth.

biscoff cupcake batter

biscoff cupcake batter

Distribute batter evenly across 12 baking cups.

biscoff cupcakes - evenly distributing the batter

biscoff cupcakes – evenly distributing the batter

Bake 14 – 16 minutes. ** NOTE: Be careful not to over bake as cupcakes will continue to cook while cooling in cupcake tin. **

biscoff cupcakes - baked

biscoff cupcakes – baked

Ingredients (Frosting):

biscoff cupcake frosting ingredients

biscoff cupcake frosting ingredients

 

 

¼ Cup Biscoff Spread
½ Cup Butter, Softened
3 TBSP Fat-Free Milk
1 tsp Vanilla Extract
1 ½ Cups Confectioner’s Sugar

 

 

 

Instructions (Frosting):

Cream together Biscoff spread and softened butter until smooth.

biscoff cupcake frosting - beating the butter and biscoff

biscoff cupcake frosting – creaming the butter and biscoff

Add 3 tablespoons milk, 1 teaspoon vanilla and ½ cup confectioner’s sugar and beat until well combined.

biscoff cupcake frosting - adding the milk, vanilla and powdered sugar

biscoff cupcake frosting – adding the milk, vanilla and powdered sugar

Add another ½ cup confectioner’s sugar, beating well until combined.

biscoff cupcake frosting - adding more powdered sugar

biscoff cupcake frosting – adding more powdered sugar

Add final ½ cup confectioner’s sugar, beating well until light and fluffy.

biscoff cupcake frosting

biscoff cupcake frosting

Frost cupcakes. ** TIP: I do not have a pastry bag so I fill a Ziploc freezer bag with the frosting, twist the top closed, then cut the tip off one of the bottom corners of the bag; make sure you are next to the cupcakes when you cut the tip of the bag because it immediately starts to squeeze out of the bag. **

Yields 12 Servings

Weight Watchers: 1 Plain Cupcake = 4 points plus; 1 Frosted Cupcake = 9 points plus

** NOTE: There will be leftover frosting when preparing as detailed above, cutting the frosting recipe in half will yield plenty of frosting for all 12 cupcakes **