This post was originally published here on March 6, 2015. I’ve since updated the photos and text to better showcase how deliciously decadent these little desserts really are!
St. Patrick’s Day is just around the corner. And even though I’m not Irish, I like to celebrate this very special day in the best way that I know how. By using an ungodly amount of Irish cream, Irish whiskey and/or stout beer in my kitchen.
Go big or go home. Right?
I sure do hope that you’re on board with this plan. Because today I want to talk about this supremely decadent Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. I’m feeling all the feels over these babies. And I have an inkling that you’re going to love them, too!
So let me just mention right away that these little triple-layer desserts are no-bake. Yes. It’s true. Absolutely no ovens are required to make these babies. Which is pretty darn awesome. And kind of a safety requirement, too. Because we probably shouldn’t operate our ovens while using (= drinking) all of the above alcohols. It’s just common sense.
The base for these desserts is an adaptation on this blender chocolate mousse recipe from Food52 that I’ve been making for a couple of years now. All you have to do is toss the ingredients into your blender and whiz everything together into creamy, dreamy oblivion. Seriously, it couldn’t be any easier. The addition of the Irish cream just takes it even more over the top.
The mousse takes a couple of hours to set up. But during that time you can get to work preparing the homemade caramel sauce and whipped cream. Both of which contain a little splash of Irish whiskey. A very good idea, if I do say so myself.
So even though I’m not Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And I think that’s a pretty good compromise.
Do you want more boozy St. Patrick’s Day themed desserts? Then check out my Guinness Popsicles with Irish Cream Soaked Brownies!
This post was originally published here on October 24, 2014. I’ve since updated the photos and text. Enjoy!
I’m sneaking in one last cozy soup recipe before it’s officially Spring!
We experienced some weirdly warm weather here in New England last week. It was sunny and nearly 70 degrees for two days in a row. It felt so freaking good to be able to go outside without having to wear 358 pieces of clothing. And almost all of the snow melted away from my backyard and roof (which was extra awesome because my ceiling has been leaking – yikes!).
But the little blip of Spring that we had didn’t last long. And now we’re back to normal March temperatures. So soup it is.
This Spicy Sausage, Kale and Potato Soup is what I like to think of as one of those transition recipes. It’s got plenty of hearty ingredients to fill you right up, like leafy kale and a mix of both sweet potatoes and white potatoes. But it’s also not overly heavy. In fact, the base of this soup is very brothy (can the word “broth” be used as an adverb?), so it almost feels kind of light. It will warm you right up, without weighing you down.
This recipe is perfectly suited for a weeknight meal. It’s all made in just a single pot. And you can have it ready in 30 minutes. Feel free to use either chicken or pork sausage in this recipe. But whatever you do, definitely go for a spicy version of the sausage. I’ve made this soup in the past with sweet Italian sausage, and it just wasn’t the same. You need that little extra little kick from the spicy sausage!
I’m sharing the recipe for this Spicy Sausage, Kale and Potato Soup as part of our monthly #30MinuteThursday series. Which I’m guessing is pretty self explanatory based on the name, but just in case it’s not, it’s a day when myself and a group of some of my blogging friends get together to share quick and easy dinner recipes that can all be made in 30 minutes or less. Just scroll down below and you’ll find the links for all the other recipes this month. Check ’em out and be inspired. Because hangry isn’t a good look on anybody. Trust me. I would know.
Recipe adapted from The Candid Appetite
One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel
Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice
Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen
Honey Garlic Chicken Stir Fry Noodles from Savory Nothings
One Pan Italian Pasta from My Kitchen Craze
Asian Lemon Chicken from Life Made Sweeter
Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.
Easy Thai Vegetable Pita Pizzas from She Likes Food
Guinness Beef Chili from Flavor the Moments