Recipes and ramblings.
Man. That’s a good way to start a recipe.
What better way to celebrate St. Patrick’s Day?
I’m not a drinker. However, I am obsessed with desserts with alcohol in them. It gives a little kick and can sometimes perfectly balance out an overly-sweet dessert.
This recipe is a perfect example.
These whoopie pies are so ridiculously rich and decadent and wonderful.
The buttercream is delicious on its own, but I would highly suggest adding the ganache in there as well.
I mean, no pressure.
But it’s the right thing to do.
Recipe adapted from Smitten Kitchen
Makes about two dozen cookie sandwiches.
Preheat oven to 350℉.
Combine Guinness and butter in saucepan and heat until butter is melted. Bring to simmer, then add in cocoa powder and whisk until smooth. Let cool completely. Mix sour cream and eggs until fully combined, then add in cooled Guinness mixture. Sift dry ingredients together, then fold into batter. Chill for about ten minutes. Scoop batter onto a lined cookie sheets with several inches between each cookie. (You can use whatever size scoop you want, depending on how big or small you want the whoopie pies to be. I personally used a 1 ounce scoop for mine.) Bake 10-13 minutes.
Beat butter until light and fluffy. Gradually add the sifted powdered sugar and mix until smooth and fluffy. Gradually add Bailey’s until buttercream is desired consistency.
For ganache: Measure out equal parts chocolate and heavy cream (I used about a cup of each). Heat cream to a scald or light boil, then pour over chocolate and let sit for five minutes. Stir until ganache comes together and is smooth and shiny.
To assemble: spread ganache over the inside of one cookie, then spread on or pipe on buttercream. Sandwich with a second cookie. Inhale. And repeat.