St. Patrick’s Day Float {Luck of the Irish Week}

26
Feb

{This Post was originally written in 2012.  It was so good that I wanted to bring it back for you}

Everyday that passes brings us one day closer to the Big Party! I am getting so excited. I have Shamrocks and green plaid all over the house right now! As I am sure you are all aware by now St. Patrick’s Day is a favorite here at the P & P Kitchen!

I bring you a really fun and really wonderful Ice Cream Treat for Adults Only!

This is by far the best way to drink Beer ever! All Beer should come with a scoop of Ice Cream!

This is rich, thick, chocolatey with a bite at the finish goodness! The recipe has it’s own chocolate sauce to make but you could easily just use Hershey’s Syrup. Not only is there thick rich Guinness Stout but you have a shot of Baileys in the bottom of the glass! The crowning achievement to this is the perfect dollop of homemade whipped cream!

Remember when you were a kid and you would go into a soda shop or ice cream parlor and how good a root beer or coke float was on a hot summer day? Well this float will take you back to those good old lazy summer days, but it will make you so happy that you are an adult now that you can have booze and chocolate ice cream all in the same glass!

Oh yeah Baby!

Not a beer drinker? That’s ok because neither am I.  Nevermind that we have 25 gallons of beer fermenting at any given time in my basement from my Hubby.  You don’t have to like beer at all for this.  All of the additions of Baileys and ice cream and chocolate syrup and whipped cream take the bitterness out of the beer and just makes this so very very delightful!

This is a perfect addition to your St. Patrick’s Day festivities!

Oh and serving it up in a stolen pint glass from your favorite Pub a total plus!

Guinness Stout Ice Cream Float

6 servings

1 pint

Guinness Stout Ice Cream Float

This recipe was adapted from Alice Medrich

Ingredients

  • 6 bottles of Guinness Stout
  • 6 tbs of Bailey's Cream
  • 6 scoops of chocolate ice cream
  • for the homemade chocolate sauce:
  • 2/3 cup sugar
  • 1/2 cup dutch process cocoa powder
  • 2/3 cup boiling water
  • 1 tsp vanilla
  • Or use Hershey's Chocolate Syrup
  • for the whipped cream:
  • 1 cup chilled heavy whipping cream
  • 2 tbs sugar
  • or use Redi Whip

Instructions

  • To make the Chocolate Sauce
  • in a sauce pan mix the cocoa sugar and boiling water
  • whisk and bring to a simmer over low heat and simmer for 11 min
  • remove from heat and add vanilla
  • let cool to room temp
  • Sauce will keep up to 3 weeks in an air tight container in the fridge
  • For the Whipped cream:
  • using a chilled bowl and chilled beater whip the cream and sugar until stiff peaks form
  • In 6 pint glasses
  • pour 1 tbs of Bailey's
  • 1 tbs of chocolate sauce
  • 1 scoop of chocolate ice cream
  • slowly pour 1 bottle of Guinness Stout into the glass by holding the glass at a 45 degree angle. This will help keep the head {foam} under control. You may have to stop and wait for the head to go down before fitting all the beer in the glass.
  • Place a dollop of whipped cream on top of the head and drizzle in more chocolate sauce
  • Enjoy!
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It’s Still Luck of the Irish Week!!! You have to visit my talented friends and check out their goodies!!!

Graphic Final

 The Bitter Side of Sweet Lucky Sugar Cookies

Clarks Condensed Shamrock Chicken Pesto Pizza

Organized Island Luck of the Irish 

From Gate to Plate Shepherd’s Pie

One Creative Mommy Lime Cheesecake

 

 

Corned Beef Hash

24
Feb

Corned Beef Hash ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

Today I bring you a meal that can be served for breakfast, lunch or dinner.  It’s the Best way to use up your leftover Corned Beef and Cabbage.

St. Patrick’s Day is less than a month away now and I know that everyone is gearing up for lots of green beer and fun treats!  St. Patrick’s Day is by far one of my favorite Holiday’s.  I go all out every year! We hit the Parade’s go to the Pub’s and I work for two weeks straight making all sorts of yummy treats and authentic meals.

The only downside to St. Patrick’s Day is sometimes the 18th.  Just sometimes the 18th is a little too bright, a little too loud and it always comes way too early……

Corned Beef Hash ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

That is when you break out your Corned Beef and Cabbage leftovers and make this amazingly cure all meal.  Not only good for what ales you, this is a filling hearty and flavor filled dish.

Growing up this was a favorite for many cold winter night dinners.  We also loved ordering it at Diners.  Being that we are from the Chicagoland area St. Patrick’s Day is kinda a big deal.  But that we loved Corned Beef Hash so much we would eat it anytime of the year.

Corned Beef Hash ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

Full of corned beef, cabbage, and hash browns and to top it all off,  a fried egg!

I guarantee that when you make this for your family they will leave the table full, satisfied and happy!  And you just polished off any leftovers to make room in your fridge for more fun meals!

Corned Beef Hash

Corned Beef Hash

This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All content and Photo's are Copyrighted.

Ingredients

  • Your amounts will vary based on how much left over you have. Or you can make it straight from the crockpot with a whole corned beef roast.
  • Corned Beef Cut into cubes about 1/2"
  • 1/2 a cooked cabbage diced
  • 1 package Frozen Southern Style Hash browns {Plain}
  • 1-2 tbs olive oil
  • salt and pepper to taste
  • as many eggs as people you are serving

Instructions

  • If you are not using leftovers place your raw corned beef roast and a cabbage cut into quarters in a crock pot, pour in an Irish style beer {12 oz} and 1 cup water cover and cook on high 3 hours or low 6 hours.
  • In a large skillet heat the olive oil on high
  • place frozen hash browns in a single layer
  • salt and pepper to taste
  • let brown and then stir to let the other side brown
  • turn heat down to medium
  • add in cubed corned beef and diced cabbage
  • cook and stir often till all is heated through
  • in a separate skillet fry the eggs in the manner you like to eat them
  • dish out the hash into bowls or plates
  • slide an egg on each
  • Enjoy!
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It’s Luck of the Irish Week!!!

Come See all the wonderful things these great bloggers have made for you!  Come back and check throughout the week and see what other fun things we have planned for you!

The Bitter Side of Sweet Cranberry Almond Soda Bread

Clarks Condensed Kiss Me I’m Irish Printable

Organized Island Shamrock Cupcakes

A Pinch of Glitter Leprechaun Lime Rice Krispy Treats

Say Not Sweet Anne Lucky Bingo Printable

From Gate to Plate Bailey’s Irish Peanut Butter Blossoms

One Creative Mommy St Patrick’s Day Hair for Girls

Show Me Your Plaid Monday’s #56

23
Feb

Hello! Welcome to another week here at the P & P Kitchen!!  I am trying really hard to embrace this shortened version of my blog name.  It looks silly to me but I do tire of typing all 25 letters out.  Do any of you initials sometimes to refer to your blog?

You can tell that we are all getting closer to St. Patrick’s Day.  More and more green green posts are showing up! I love all things St. Paddy’s Day!  I am really excited to see what great things everyone makes!

I just want to remind you all to come over to the Facebook Group Connections for Blog Growth Page and request to join if you already haven’t!!!  We have 3 different ways to share each day, there are great conversations going on and we keep adding features and events all the time!

So Let’s see all the features now!!!

Beyond Frostings Samoa Stuffed Brownies Holy Girl Scout Cookies Batman!!!

This Silly Girl’s Life’s Cinnamon Roll Morning Buns  Rise and Shine! I am going to have this for breakfast!!

A Proverbs 31′s Mexican Roll-ups I am a huge fan of Mexican Dishes!!

Love Bakes Good Cakes’ Small batch fudge  Fudge and Sprinkles?! Yum-o!!!

here are some other great posts

Belle of the Kitchen’s Berry+Spinach Smoothie It’s so fresh and pretty!!

The Well Floured Kitchen’s Whole Wheat Orange Scones  Healthy and Yummy!

Everyone Featured grab a button on my Home Page!

Just a reminder about your photo’s:    I pin every link up to my Show Me Your Plaid Monday’s Pinterest board.  I want you all to get the best exposure available.  When you upload your photos to your post it is very important to name them and give the same name to the ALT text also.  Pinterest will pull from that ALT text.  So you want everyone to know that you made “The Best Brownie Ever” not “IMG7346″  I like to put the name of the recipe or craft and then my blog name and then the web address.  ”Fajita Baked Potato ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com” It does take a little bit longer to do this, but trust me you will get more pins and repins this way!

Let’s Party and make sure you stay and play.  Visit a few others and share the LOVE!


 

Turtle Banana Bread

21
Feb

Turtle Banana Bread ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

Are you drooling yet?

Here is one of the greatest creations I have ever made for you! Turtle, as in Chocolate, Caramel, and Pecans, Banana Bread……..

I bet you are drooling now.

You will have to guard this bread from your family if you don’t want it to disappear.  It’s so amazing that on the first attempt we actually ate it right out of the loaf pan with a fork!  The second go around {pictured here} was a triumph in baking!  With the Olympics going on right now I think this bread certainly deserves a place on the Podium.  I’ll let you decide Gold, Silver or Bronze.

Turtle Banana Bread ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

There is so much going on inside this bread that your taste buds won’t know what to tase first.  Is it the Soft Sweet Bread?  Or the Chocolate and Caramel bits nestled in?  Maybe it’s the Gooey Sweet Caramel Sauce and Pecans that crown the bread?

Your family will go crazy with each slice.  I can bet that they will fight to lick the bread clean before you even slice into it.  I mean who wouldn’t?

Turtle Banana Bread ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

Right now I am really sad that I sent this loaf with my Husband to work.  I figured after we devoured the first loaf like starving Armenians that I shouldn’t ingest this many calories 2 days in a row.

Developing this recipe was really fun.  Never mind that the first loaf caved in the middle making it the ugliest yet tastiest loaf of Banana Bread I have ever made.  I am just so happy that I worked out the baking soda/ powder ratio and that I now have this beautiful specimen to show you.  What do you think? Don’t you just love it?

Turtle Banana Bread ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

You can whip this up in less than 90 minutes.  I bet that you have everything you need in your pantry right now.  I used the most amazing product ever for these.  Kraft makes morsel sized caramel bit for baking or easier melting.  I have fallen in love with these guys and I will always have a bag on hand!!!!

The sauce on top is as difficult as opening a jar of Caramel Ice Cream Topping and drizzling on with a spoon!!!  The longest part waiting the 55 min for the bread to bake!!!!

Turtle Banana Bread

Turtle Banana Bread

This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All Photo's and Content are Copyrighted.

Ingredients

  • 1 3/4 cups AP Flour divided
  • 2/3 cup sugar
  • 2 tsp baking POWDER
  • 1/2 tsp baking SODA
  • pinch of kosher salt
  • 2 overripe bananas mushed
  • 5 tbs softened butter
  • 2 tbs milk
  • 2 eggs
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup Kraft easy melt caramel bits
  • 1/2 cup caramel ice cream topping
  • 1/4 cup chopped pecans

Instructions

  • pre heat oven to 350
  • grease a loaf pan with butter not non stick spray
  • in a mixing bowl mix together
  • 1 cup of the flour, the baking soda, powder, sugar and salt
  • add the mushed bananas, butter and milk mix on low
  • then add the eggs one at a time mixing on high
  • on low again add the remaining 3/4 cup flour
  • don't over beat or your bread will not come out all nice and fluffy
  • fold in the chocolate chips and caramel morsels
  • bake for 50-55 min
  • set pan on wire rack and cool completely
  • once cool turn bread out gently
  • drizzle the caramel sauce and sprinkle the pecans
  • slice and Enjoy!
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Here are a few other Banana Breads you may enjoy:

Reese’s Pieces Chocolate Banana Bread

Banana Bread Blondies

Double Chocolate Banana Bread with Sea Salt Caramel Glaze

 

 

Homemade Energy Bars

20
Feb

Homemade Energy Bars ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

Good Morning everyone!!! It’s time to rise and shine and meet the day with a smile!

Yeah right….. that is not me until I have had something to increase my level of pep.  I can’t drink Coffee without getting sick and I just kicked a nasty Energy Drink Addiction {well at least it’s under control now} so I need a good jolt of energy from some natural sources.

Enter Energy bars.  Almonds, Oats, sunflower seeds, figs and some yummy sweet maple syrup.

Homemade Energy Bars ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

Can’t just see all those incredible ingredients in these?  Don’t like or have any figs? No problem you can use dates, prunes, or the easiest and tastiest substitute Raisins. I love figs and you can order them online at Nuts.com

These are better and healthier than store bought granola or energy bars and they can be made for pennies.  That’s always a bonus in my mind.

Don’t fret that these are hard or timely to make.  If you can stir and press down you have all the skills that you will need.

Homemade Energy Bars ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

These bars are packed with great flavor and have just the right ingredients to give you a sustained energy all morning long.  Not that you just have to eat them in morning.  These are great anytime you need that little extra pep to help get you going and stave off hunger.

Homemade Energy Bars

Homemade Energy Bars

This recipe was adapted from Bon Appetit recipe. Please feel free to make and share. All Photos and content are Copyrighted.

Ingredients

  • 1/2 cup chopped figs or raisins
  • 1 cup maple syrup
  • 2 tbs butter
  • 2 cups oats
  • 1/2 cup raw almonds
  • 1/2 cup sesame seeds
  • 1/2 tsp salt

Instructions

  • preheat oven to 350
  • coat a loaf pan with non stick spray and line with parchment along the bottom and spray
  • on the stove in a medium sauce pan
  • add the figs and syrup over medium high heat
  • bring the syrup to a boil
  • stir often and cook for 8-10 min until syrup is reduced slightly
  • remove from the heat and add the butter
  • stir until melted
  • set aside to let cool slightly
  • in a large mixing bowl add the oats, almonds and sesame seeds
  • pour the syrup over and mix til combined {you may want to spray your spoon}
  • pour half the mixture into the prepared loaf pan
  • press down VERY FIRMLY pack it in as tight as you can get it. This keeps it together when you go to cut it
  • pour the rest of the mixture on top and really pack in tight.
  • Press down VERY FIRMLY
  • bake for 40-45 min
  • let cool completely Overnight is best
  • turn out the whole loaf and using a serrated knife cut into 1" slices
  • Enjoy!
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Here are some other breakfast treats you may like:

Granola Cereal

 

 

 

Oatmeal Chocolate Chunk Cookies

18
Feb

Oatmeal Chocolate Chunk Cookies ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

Hello Cookie!

I hope that wherever you live you are experiencing a nice thaw like we are here.  After some very brutal cold weeks we have a nice reprieve of 40-60 degrees.  So to celebrate I made some pretty darned yummy cookies!

I took the two most beloved cookies of Oatmeal and Chocolate Chip and made one super yummy treat for you!

Oatmeal Chocolate Chunk Cookies ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

Can you see how much chocolate is bursting from these cookies?  I know that you will go crazy for how amazing tasting these cookies are!  You will have everyone loving you for whipping together such a fun and tasty treat.

Oatmeal Chocolate Chunk Cookies ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com

You know that you are drooling a little bit at the moment aren’t you…… I know I am really sad that these cookies are all gone.  Well that just means that I need to get up and bake some more really quickly!

Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

This recipe was adapted from Better Homes and Gardens Cookbook. All photos and content are copyrighted.

Ingredients

  • 3/4 cup softened butter
  • 1 3/4 cup AP Flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp baking POWDER
  • 1 tsp vanilla
  • 1/4 tsp baking SODA
  • 2 cups rolled oats
  • 1 cup Chocolate Chunk pieces

Instructions

  • Cream the sugars and butter together in a stand mixer
  • add half the flour
  • add the egg, vanilla, baking powder and baking soda
  • beat in the remaining flour
  • stir in the rolled oats
  • fold in the chocolate chunk pieces
  • chill the dough for 30 min to 1 hour
  • preheat the oven to 375
  • drop tablespoon sized dough balls on to a parchment lined cookie sheet
  • bake for 8-9 min each
  • cool on a wire rack
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Show Me Your Plaid #55

16
Feb

Hello! Can you believe that it is the Middle of February?! Valentine’s Day is gone and St. Patrick’s Day is around the corner! I kinda skipped Valentine’s this year, but I can tell you that I will never ever skip St. Patrick’s Day!  I am really getting excited for it this year.  I have taken the weekend off work and I am busy cooking and baking away for all the goodies to post!

Speaking of goodies I had hard time choosing features this week! You guys have made some really great things!   I pin every link up to my Show Me Your Plaid Monday’s Pinterest board.  I want you all to get the best exposure available.  When you upload your photos to your post it is very important to name them and give the same name to the ALT text also.  Pinterest will pull from that ALT text.  So you want everyone to know that you made “The Best Brownie Ever” not “IMG7346″  I like to put the name of the recipe or craft and then my blog name and then the web address.  ”Fajita Baked Potato ~ The Plaid & Paisley Kitchen ~ www.pandpkitchen.com” It does take a little bit longer to do this, but trust me you will get more pins and repins this way!

So let’s get to those features!

 

Mommy in Sports’ Rainbow Birthday Cake  I wish someone would make this cake for my Birthday!

Something Splendid’s Olympic Party I am a huge fan of the Olympics and there are some fun ideas here

Living Frugal with Erika’s Twic Cookies My favorite candy in a Cookie? Love!

Mostly Homemade Mom’s Bake Sale Chocolate Chip Muffins The Breakfast of Champions!

Here are a few other noteworthy posts that taste yummy!

High Heels & Grills Loaded Apple Slices

Belle of the Kitchen’s Greek Yogurt Banana Pancakes

Everyone Featured grab a button on my home page.  Now Let’s move on to this weeks Party!!

Have fun and stay and play with each other!!!


 

Fajita Baked Potato

11
Feb

Fajita Baked Potato ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

I love a good baked potato! I am a carb addict what can I say?  I also love an all in one meal.  No pesky side dishes here.  This is a full meal on it’s own! Totally satisfying and full of flavor, you will be the rock star of your family!

Mexican flavors seem to be just about everyone’s family favorite.  I bet your family loves it!  What’s not to love? Spicy, cheesy, tasty….. It just puts a smile on everyone’s face.

Best thing about an All in One Meal?  It’s soooo EASY!!!

Fajita Baked Potato ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

Just like the real fajita this has  steak, onions, peppers, salsa, cheese, sour cream and chives.  I am partial to salsa verde but feel free to use your favorite kind.  Bring on the heat and use some chopped up jalapenos! I used meat that is already cut in strips ready to make fajita’s.  Most grocery stores will carry this.  If you can’t find it use a skirt steak and cut strips on a diagonal.

Cheese and more cheese please!

Oh did I mention Cheese?

Fajita Baked Potato ~ The Plaid and Paisley Kitchen ~ www.pandpkitchen.com

I know that your family will love this.  Every mom needs a go to quick night easy meal on a super busy day!  I am sure that this recipe will make you favorite list!

Fajita Baked Potato

Fajita Baked Potato

This is a Plaid and Paisley Kitchen original recipe. Please feel free to make and share. All photos and content are copyrighted.

Ingredients

  • 4 large russet potatoes
  • 1/2 lb ready to make fajita meat
  • 1 package taco seasoning
  • 1/4 onion diced
  • 1/2 red, yellow or green pepper
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese
  • sour cream and chopped fresh chives for garnish

Instructions

  • in a saute pan over high heat brown the fajita strips turn the heat down to medium and stir the taco seasonings in
  • put the veggies in the pan and continue to saute until they are soft and cooked through
  • Once meat is cooked and the taco seasoning is all mixed in skim the grease out of the pan
  • wash and prick the potatoes a few times
  • place in microwave and cook on high for 7 min
  • check for doneness by placing a fork into the potato if goes in all the way easily it is ready
  • slice potatoes open and fluff the filling with a fork
  • pour the salsa evenly over each potato
  • then divide the meat and veggie mixture over each potato
  • sprinkle with each with cheese
  • you can pop them in the microwave if you want melty cheese for 45 seconds on high
  • dollop each with sour cream and sprinkle the chives on
  • Enjoy!
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Here are some other fun potato recipes you may like

Federale Potato Casserole

Slow Cooker Ranchero Pork

 

 

Show Me Your Plaid Monday’s #54

9
Feb

Happy Sunday!  I hope that everyone survived the yucky weather most of the country had this past week.  We were blasted with Snow for 2 days.  At least I got a day and half off of work!

Right now as you are reading this I am on my way back from Salt Lake City and Build Your Blog Conference 14!  I can’t wait to share with all of you the great things I learned and tell you all about the fun I had.  Check back later in the week and I’ll have a post all about it.

Also if you haven’t already please come over and join our Facebook group.  It’s a great place to meet and support each other and to help your Pinterest and Facebook Pages grow!  Click HERE for the link to request to join!  All food and craft bloggers are Welcome!

Let’s get to the features this week!

Winnie’s Something Sweet’s Chocolate with a Strawberry Mousse Heart

Titi Crafty’s Nutella Stuffed Vanilla Cupcakes

I couldn’t get a Photo but you have to go check out #55 Dear Beautiful You Lace Accent Wall

Annie’s Noms’ Red Velvet S’mores Cookies 

 

Baking Beauty’s Chocolate Chip Bar’s

Everyone Featured grab a button on my home page!

Let’s Party and don’t forget to stay and play! Everyone loves a nice comment and a pin!

 

Ghirardelli Dark Chocolate Cupcakes

3
Feb

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I am a lover of all things Chocolate and yes I am a sucker for the Sweetie Pie ooey gooeyness of Valentines Day.  This Holiday is dripping in two of my favorite things.  Chocolate and PINK!!! {Just in case you didn’t notice}

I made for you the most decadent Dark Chocolate Cupcake you have ever seen.  On the first bite you will experience a symphony of deep dark sweet chocolate.  Then you won’t be able to get over how moist and perfectly light these cupcakes are.  I’ll share the secret with you.  I used Ghirardelli Dark Melting Wafers.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I melted 1/2 cup of the Dark Melting Wafers and poured into the batter. Oh My! These cupcakes have more Chocolate than you can imagine.  I have to tell you how easy these are to make.  Ghirardelli makes baking a snap with perfectly even melting.  Not only did I use the melted wafers in the cake batter, I also made an unbelievably amazing Dark Chocolate Frosting.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

I used Ghirardelli 60% Cacao Baking Chips for this over the top Chocolate Buttercream Frosting. Super rich and such deep dark Chocolate.  This cupcake is not for the faint of heart.   Your tastes buds will transported to a place of pure bliss!

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.com

Valentine’s Day is for celebrating that special someone that you love more than anything in the world.  You wouldn’t use anything but the best ingredients for those that you love this much.  Ghirardelli really is a superior Chocolate.  I loved how easy and perfect the Melting Wafers melted in the microwave in only a matter of seconds.  {I might have licked the spoon in between stirs.} Plus the resealable bag will make sure that the wafers will be super fresh the next time I use them.  You just simply can not beat the richness and silky smooth texture that no other chocolate can compare to.

Ghirardelli Dark Chocolate Cupcakes ~ The Plaid and Paisley Kitchen ~ www.panpkitchen.comGhirardelli baking chips and bars are the ultimate dessert indulgence. Headlined their  famous 60% cacao chips, Ghirardelli baking ingredients provide bakers with premium options for all of their baking needs. Available in 10-12 oz chips bags and 4oz bars, Ghirardelli baking products deliver lingering pleasure in every dessert, for impressive results worth sharing.

You can visit the Ghirardelli website for more recipes and tips.  You can purchase these products at any grocery store or online.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Ghirardelli Dark Chocolate Cupcakes

Ghirardelli Dark Chocolate Cupcakes

This is a Plaid and Paisley Original Recipe. Please feel free to make and share. All photos and content are copyrighted.

Ingredients

  • For the cupcakes:
  • 3/4 plus another 3/4 cup Dutch Process cocoa powder
  • 1 1/2 cups ap flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup warm water
  • 1/2 cup milk (I used Almond Milk)
  • 1/2 cup Melted Dark Ghirardelli Melting Wafers
  • 1/3 cup melted unsalted butter
  • 2 tsp vanilla
  • for the Chocolate Buttercream:
  • 2 sticks unsalted butter
  • 1/2 cup dutch process cocoa
  • 1 cup melted 60% Cacao Ghirardelli baking chips
  • 2 lbs powdered sugar
  • 1 tbs vanilla extract
  • 7-10 tbs Almond Milk

Instructions

  • For the cupcakes:
  • preheat oven to 350
  • line 24 cupcake liners in 2 muffin tins
  • For the Cake:
  • whisk dry ingredients
  • Melt the chocolate wafers according to the easy packet instructions
  • in a stand mixer add the eggs, water, milk, melted wafers, butter and vanilla extract
  • beat on medium till no lumps are left
  • pour even amounts into prepared cupcake lines about 2/3 full
  • bake for 18-20 min
  • let cool completely
  • For the Buttercream:
  • melt the baking chips according to package directions
  • cream butter and cocoa powder
  • add powdered sugar
  • mix and pour in melted chocolate
  • add the vanilla
  • add the Almond milk one tbsp at a time until you reach a spreading consistency
  • pipe or spread frosting on cooled cupcakes
  • Serve and Enjoy!
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