Seasonally inspired recipes from 42.79 N, 70.81 W

  • Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream
  • Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream
  • Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Posted on March 6, 2015

St. Patrick’s Day is just around the corner, which means we get to put alcohol in everything and anything. Even if we’re not Irish. Right?

Someone please tell me that’s true. Or else the rest of this post is going to be kind of embarrassing for me. Because I just put a lot of booze into these little desserts.

Whatever. Let’s continue either way.

Since the first time I made a version of this chocolate mousse over a year ago, it’s become a staple in my house. Mostly because it’s so freaking simple. You just toss everything into your blender and push the button. The time between you and a rich, chocolatey indulgence is minimal. That’s a win. Also, you can easily change up the flavor profiles with a few simple tweaks. To give this recipe a St. Patrick’s Day makeover, I added Baileys Irish Cream to the chocolate mousse. Then I drizzled on a thick layer of whiskey caramel sauce. And finally, a little whiskey flavored whipped cream for the top.

So even though I may not be Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And that’s good enough for me.

The only thing we’re missing here is the Guinness. Now, I don’t want to tell you lovely folks what to do. But you might want to consider drinking a tall glass alongside your dessert. Just saying.



One year ago: Warm Butternut Squash and Chickpea Salad

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream

Serves 4

Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream


  • For the Baileys Chocolate Mousse
  • 6 ounces dark chocolate, chopped (plus more for garnish, if desired)
  • 1 tsp. vanilla extract
  • 1/3 cup water
  • 3 tablespoons Baileys Irish Cream
  • 4 tsp. sugar
  • 2 egg whites

  • For the Whiskey Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup water
  • 3 tablespoons room temperature butter, cubed
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Irish whiskey (I used Jameson)
  • Pinch sea salt

  • For the Whiskey Whipped Cream
  • 1/2 cup heavy whipped cream
  • 1 tablespoon sugar (granulated or powdered will both work)
  • 1 tablespoon Irish whiskey (I used Jameson)


  1. Make the mousse. Add the chopped chocolate and vanilla extract to your blender. Bring the water to a boil. Add the Baileys Irish Cream and sugar to the hot water, stirring until the sugar is dissolved. Pour this hot liquid mixture over the chocolate in your blender and let it sit for about 30-60 seconds, partially melting the chocolate. Cover and blend on high for 30 seconds. Add the egg whites and blend again on high for about 60 seconds. Divide the mousse into four small serving containers, making sure the containers are big enough that there is room at the top for the caramel sauce and the whipping cream. Cover and refrigerate. The mousse will be set in a couple hours, or it can be stored in the refrigerator overnight.
  2. While the mousse is setting, make the caramel sauce. Spread the sugar in the bottom of a heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat. Allow the mixture to cook without stirring. It will bubble quite vigorously. If it’s not cooking evenly, you can gently swirl the pan, but avoid stirring if possible. After 5-8 minutes, the mixture will turn a deep caramel color. Once it gets to this stage, quickly but carefully remove it from the heat. Whisk in the cubed butter. Then gradually whisk in the heavy whipping cream and whiskey until smooth. Stir in the sea salt, starting with just a pinch and adding more as necessary to suit your taste preferences. Once the sauce has cooled slightly, it can be transferred to a small container and stored in the refrigerator for 2-3 weeks.
  3. Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to cool. Remove them from the freezer, immediately add the heavy whipping cream and start whisking on high. Once the cream starts to thicken, add the sugar. Continue whisking until peaks form. Add the whiskey and whisk until combined. Whipped cream is best when it's used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
  4. Finish assembling the desserts. Spread about 1-2 tablespoons of the whiskey caramel sauce (if the sauce has been refrigerated, you can microwave it briefly to soften) on top of the set mousse (if you don't use up all the caramel sauce, you can save it for a later date). Then divide the whipped cream evenly over top of the caramel sauce layer. Finished with shaved chocolate, if desired.
  • Spicy Pineapple Beef Lettuce Wraps
  • Spicy Pineapple Beef Lettuce Wraps
  • Spicy Pineapple Beef Lettuce Wraps
  • Spicy Pineapple Beef Lettuce Wraps

Spicy Pineapple Beef Lettuce Wraps

Posted on March 4, 2015

I’m back! Did you guys miss me?

I’m picturing you all nodding your heads in agreement. So let’s just leave it at that. Don’t kill my buzz.

My #GirlsSkiGetaway was fantastic. We ate until our bellies were full. Played in the powder until our toes and fingers were numb. And laughed until tears streamed out of our eyes. I couldn’t have asked for a better trip.

I’m home now, somehow feeling both energized and relaxed. And anxiously awaiting the next time I’ll be seeing my ladies again.

I’ll be sharing more details about our trip in a post a little bit later on. But for today, let’s get down to business and concentrate on these Spicy Pineapple Beef Lettuce Wraps.

Before I left for Utah, I spent an afternoon in my families hydroponic greenhouse. A greenhouse is a magical place any time of year. But it seems even more special in the middle of this epic New England winter. I had almost forgotten what it was like to smell the freshness that can only be associated with thriving greenery. And to feel warmth and light against my skin.

We currently have the most gorgeous Boston lettuce growing in the greenhouse. So you know I had to make lettuce wraps. Leaves this big and beautiful shouldn’t be all chopped up into itty bitty pieces and thrown into a salad. They deserve better.

The marinade for the beef is something I adapted slightly from Food52. The pineapple in the marinade does doubly duty: it helps tenderize the meat and it gives it great flavor. And if you don’t count the marinating time as work (who does, really?), this meal comes together in a snap. It’s basically a stir fry, just served up in lettuce cups instead of over rice.

My dad and I enjoyed these Spicy Pineapple Beef Lettuce Wraps for a light lunch. But he suggested that they would also make a great party appetizer, since they are essentially a finger food. He’s pretty smart.



Recipe inspired by Food52

One year ago: Guinness Molasses Bread with Maple Butter and Boozy St. Patrick’s Day Milkshakes

Spicy Pineapple Beef Lettuce Wraps

Yield: Makes about 8 wraps

Spicy Pineapple Beef Lettuce Wraps


  • For the Spicy Pineapple Beef
  • 1 cup fresh pineapple, cubed
  • 1/4 cup soy sauce
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sriracha chili sauce (use 1 tablespoon if you want less heat)
  • 1 tablespoon ketchup
  • 4 garlic cloves
  • 1 tsp. fresh grated ginger
  • About 1 lb sirloin steak, sliced into strips
  • 1 – 1 1/2 tablespoons peanut or vegetable oil

  • For the Lettuce Wraps
  • 1 red pepper, sliced into thin strips
  • 6 scallions, sliced lengthwise into thin strips
  • 1 carrot, sliced into thin strips
  • 1 head Boston lettuce, leaves separated (you’ll need about 8 leaves)
  • Sesame seeds, for garnish


  1. Marinate the beef. Add all of the ingredients for the spicy pineapple beef, except for the steak strips and the oil, to your blender and blend on high until well combined. Add the steak strips to a bowl or zip-closure bag. Pour the marinade over the steak strips. Refrigerator for at least 1 hour or up to 6 hours.
  2. Cook the beef. Heat a wok or a large skillet over medium-high heat and warm about 1 tablespoon of the oil. Add half of the marinated steak strips, letting the excess marinade drip off before adding the steak to the hot cooking vessel. Cook, tossing occasionally, until the steak is browned on the outside and cooked to your desired level of doneness, about 3-5 minutes. Transfer to a bowl. Cook the remaining half of the steak and add it to the same bowl when done. Cover and keep warm.
  3. Cook the sliced red pepper, scallions and carrot in the same wok/skillet that you used for the steak, tossing them frequently until they are crisp tender, about 1 minute. You can add an extra drizzle of oil during cooking if necessary. Remove and transfer to a separate bowl. Cover and keep warm.
  4. Assemble the wraps. Add a few slices of beef to the Boston lettuce leaves. Top with the cooked vegetables and a sprinkle of sesame seeds. These can be enjoyed immediately, while the filling is still warm. But they are also good at room temperature.


1. Use tamari in place of the soy sauce to make these gluten free.