Showing posts with label Irish Cream Icing. Show all posts
Showing posts with label Irish Cream Icing. Show all posts

Tuesday, August 5, 2014

Billionaire Icing Recipe, #BookGiveaway and a Cozy Tour of New York City via Cleo Coyle #NYC #Coffee




We're celebrating with our readers this week!

Our 13th Coffeehouse Mystery, Billionaire Blend, a bestseller in hardcover, is now on sale in its mass market paperback edition, and we hope you enjoy the book. 

As most of our readers know, Cleo Coyle is the pseudonym I use for the long-running Coffeehouse Mystery series, and my partner in crime-writing is my husband, Marc.

We both invite you to join us on...



A Cozy Tour of New York City!


You'll not only visit some favorite landmarks (of the city and our series), you'll have a chance to win
a lovely prize package of...


* Premium coffee (actor Hugh Jackman’s favorite), 

* Gimme Coffee latte cup (made in Italy), and...

* Signed copy of Billionaire Blend in its new paperback format.



To go on our tour with us
at the "Escape with Dollycas" blog, 




As for today’s recipe, it’s an easy one, inspired by a spirited ingredient...




Cleo's "Billionaire"
Baileys 
Buttercream 

For a long time, Baileys Irish Cream was far from trendy. It was tasty, sure, but something "Granddad" poured into his morning coffee. Not so any longer. 

This wonderful product made with aged Irish Whiskey and real Irish cream (from real Irish cows) has made a delicious comeback.

The array of flavors Baileys now comes in makes a simple buttercream frosting recipe (like the one I use below) even more versatile. Here are the possible flavors to get your culinary (and cocktail-making) motor in gear...

Baileys Original * Mint Chocolate 
Crème Caramel * Coffee * Hazelnut 
Biscotti * Orange * Truffle 
Vanilla * Cinnamon * Chocolate

Why do I call today's icing recipe "Billionaire" buttercream? Because it makes plain old cakes, cupcakes, and cookies taste like a billion bucks. (And, yes, it also happened to be one of many bonus recipes from Billionaire Blend.)

If you're short on time, use a simple yellow cake mix, but whip up this icing from scratch. The icing brings the party and the flavor. And the flavor is a delight. 









Makes about 2 cups of icing,
enough to frost a two‑layer cake 
or 24 cupcakes

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2 Tablespoons Baileys Irish Cream

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar


Directions: Using an electric mixer, cream softened butter. Add Irish Cream, vanilla extract, and 1 cup confectioners' sugar. Beat until sugar is dissolved. Scrape down bowl, add 2nd cup of sugar, and beat again. Add final cup of sugar, and beat until smooth. If icing is stiff, add a bit more Irish Cream, beat again. Store in an airtight plastic container in your refrigerator. Or frost your cakes, cupcakes, or cookies, and....








Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.





To view the
Coffeehouse Mystery
book trailer, click here.
 








Happy 
Publication
Day! 
 

The hardcover
bestseller is now in
paperback


*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW


Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!



***

The Coffeehouse Mysteries are bestselling
amateur sleuth murder mysteries set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

Download a Free Title Checklist
(with mini plot summaries)
by 
click here.



To sign up for my newsletter,
write an e-mail that says
"Sign me up" and send it to this address...

CoffeehouseMystery@gmail(dot)com 

This will also enter you in my weekly
Free Coffee Drawings. Every week, I give away
a package of premium coffee to a subscriber.

Good luck!

Thursday, March 14, 2013

How to make a Baileys Irish Cream and Coffee Poke Cake for St. Patrick’s Day by Cleo Coyle



Baileys Irish Cream and coffee are a natural together. Who wouldn't enjoy a wee spot of Irish whiskey in their coffee, blended with real Irish cream from real Irish cows? With St. Patrick’s Day coming up this weekend, it’s no wonder I’m featuring both flavors (coffee and Irish cream) in a delicious cake recipe. My only regret is that it’s not green! 


Yes, I’m one of those classy people who enjoy making green food for St. Patrick’s Day. (If you'd like my recipe for Shamrock Green Pistachio Muffins (with ricotta)- click here for the recipe and/or you can also watch my little video from a recent St. Patrick's Day parade here in New York City).

Unfortunately, my original plans for today’s recipe (a green avocado cake) went south (literally!), which is why I’d like to give a shout-out of thanks to Lucy Burdette (aka Roberta Isleib) for stepping in on my regular post day Tuesday, thus giving me a chance to recover. Thanks again, Lucy! 

Behold: My avocado cupcake fail.
I’ll write more about my altercation with an avocado cake in a future post. Let’s just say it not only fell flat but baked up weirdly doughy. My second attempt at avocado cupcakes didn't fare much better (again, weirdly flat and doughy). So I abandoned "baking with avocado" idea (for now, anyway) in favor of a much better one! I hope you enjoy it!

~ Cleo

FYI - Last night on facebook, some readers asked about
the cup in my teaser photo. I call it my "Downton Abbey" cup.
It's not an antique. It's (happily) affordable bone china made by
The Johnson Brothers (click here for more info).



Some Fun Facts About Irish Cream

* Irish cream is made with Irish whiskey and real dairy cream. Baileys uses cream from a dairy in County Cavan.

* Irish Creams have an alcohol content between 17% and 20% by volume (Baileys is 17%)

* There are no preservatives in Baileys yet the cream doesn’t spoil because the alcohol content is enough to preserve it. Baileys has a shelf life of 30 months, and the manufacturer guarantees its taste for two years from the day it was made.

* Baileys is available in several flavors, including hazelnut (the newest), chocolate mint, crème caramel, and (of course) coffee!



Cleo Coyle's
Baileys Irish Cream
and Coffee Poke Cake


Cleo Coyle, addicted to coffee
and green food (especially
on March 17), is author of
The Coffeehouse Mysteries.
If you enjoy the flavors of Irish Cream and coffee, then I think you'll find this cake absolutely delicious. It's an impressive cake to serve, and my readers might be curious to know that I'm planning to include a version of this recipe in my upcoming Coffeehouse Mystery Billionaire Blend, in which my amateur sleuth, coffeehouse manager Clare Cosi, is not only tasked with preventing the bump-off of a billionaire, she's also hired to create the rarest and most expensive coffee blend on the planet. 

My challenge is a little different from Clare's (other than co-writing her tale with my partner in crime writing, my husband). I have to think about what cake one might eat with such a heady blend. Honestly, this one comes close...



To download a copy of this recipe in a PDF document that you can print, save, or share, click here.




Ingredients 

For the easy sheet cake

1 package white cake mix (with or without pudding in the mix)  

4 tablespoons (½ stick) butter (softened) 
½ cup vegetable or canola oil 
1 package vanilla instant pudding 
½ cup Baileys Irish Cream 
¾ cups milk (whole or skim) 
4 egg whites 
1-1/2 teaspoons pure vanilla extract 

Step 1 - Make the Cake: Preheat oven to 350 degrees F. Do not follow cake mix box directions. Using an electric mixer cream the 4 tablespoons of softened butter into the package of white cake mix. Stop the mixer. Add the ½ cup of oil and continue creaming. Now add the rest of the ingredients (instant pudding, Baileys Irish Cream, milk, egg whites, and vanilla). Beat this mixture for at least 90 seconds, scraping down the bowl to create a smooth batter. Pour into a well-buttered and floured 13 x 9-inch pan. Batter will be thick. Use a spatula or back of a spoon to even out the batter and level off the top. Bake in a well-preheated oven for 25 to 30 minutes. Cake is done when a toothpick inserted into the center comes out free of wet batter and the top springs back after a light touch. Remove from oven and allow to cool to room temperature (about 20 minutes). 





Step 2 - Poke, Glaze and Frost the Cake: After the cake has cooled, poke it using a chopstick, wooden skewer, or similar tool. Slowly pour my warm Baileys Irish Cream and Coffee Glaze evenly over the cake (recipe below). This glaze will harden as it cools, and you don't want that, so gently rewarm it if necessary. As you pour, let the liquid seep into the holes then tilt the pan one way and the other until the cake top is evenly covered with glaze (see my photos below). Let the glaze cool and set, then finish the cake with simple whipped cream or frost it with my Baileys Irish Buttercream Icing (recipe below)






Cleo's Baileys
Irish Cream & Coffee Glaze


1 teaspoon espresso powder 
2 Tablespoons water
4 Tablespoons (½ stick) butter
½ cup white, granulated sugar
¼ cup Baileys Irish Cream
1 teaspoon pure vanilla extract

Directions - First a warning: Do not dump all of the ingredients into the saucepan. The flavor of the Irish cream and vanilla will be ruined if boiled. Instead, do the following: Put a saucepan over medium heat, add the water, espresso powder (or instant coffee granules), butter, and sugar and stir until the butter melts. Increase the heat a bit and bring the mixture to a boil, turn down to a simmer and continue cooking stirring for four or five minutes, watching for the mixture to thicken. Take the pan off the heat, stir in the Irish cream and vanilla extract. Blend well and transfer to a measuring cup with a spout to give you better control as you pour it over the cake. Follow remaining directions in my cake recipe (above).



Baileys Irish Buttercream
Frosting

(Cleo's version)


Makes about
2 cups of (amazing!) Icing


2 Tablespoons Baileys Irish
   Cream
1 teaspoon pure vanilla extract
1 cup butter (2 sticks), softened
   to room temperature
3 cups powdered sugar

Directions: Using an electric mixer, cream the softened butter. Stop the mixer and add the Baileys Irish cream, vanilla extract, and 1 cup of the powdered sugar. Beat the mixture until the sugar is dissolved. Scrape down the bowl, add a 2nd cup of powdered sugar, beat until dissolved. Finally add the 3rd cup of sugar and beat until smooth. If frosting is dry, add a bit more Irish Cream until you get the consistency you like. Frost the cake and...eat with joy!





Happy 
St. Patrick's Day!


~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.