Well today is shopping day , but unfortunately not grocery shopping for me.. Sorry no grocery list , if I could post the grocery prices from down here we in Canada would all be reach... There will be some shopping but it will be in department stores.. We are sunning and relaxing this morning and then off to get a few more groceries for next week.. We have all been great at cooking at home.. We went to the INN and OUT hamburger joint last night before the ball game as we were running out of a bit of time.. It is amazing how we just sat at the game at 10:00 at night in just our t-shirts... Here is the dessert for today ,since Grumpy is Irish and St Pattys day is coming upon us I thought I would something Irish..
Boozy Irish
Cream Brownies
1/3 cup butter, room temperature
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur (such as Bailey’s)
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur (such as Bailey’s)
Irish Cream Glaze
2 tbsp Irish Cream liqueur (such as Bailey’s)
1 tbsp cocoa powder
1 cup confectioners’ sugar
2 tbsp Irish Cream liqueur (such as Bailey’s)
1 tbsp cocoa powder
1 cup confectioners’ sugar
Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.
In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.
For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled brownies, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the brownies. Let the kids put green sprinkles on the top.
Well not sure what we are up to tonight , I know that we have to get a couple of rounds of Putt Putt golf and Mexican Train in as we all went through the competition withdrawal yesterday so we will make up for it today..
Enjoy
Cheers
Granny
Sounds like you're having fun! Mike and I were down in Phoenix at this time of year about 5 years ago. We had a great time - lots of time at the pool and of course a baseball game!
ReplyDeleteWe are having a great time... anytime you can have peanuts, spitz, and a beer and hotdog how can it not be a good time... I am going to try your rubarb cobbler when I get home.I have a ton of rubarb in the freezer...
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