I’ve always wanted to make my own Irish cream – and now I have, thanks to the dregs of the whisky bottle left over from a pre-Christmas party. It took about five minutes, as I made dinner – you just dump everything into a blender and hit blend. A good thing to have in the fridge over the holidays to add to your coffee, or save to sip over ice on New Year’s Eve. May as well get that chocolate and cream into your system while you still can.
(Note: to be truly an Irish cream, this would be made with whiskey – the preferred Irish spelling – but here in Canada it’s spelled whisky. Same diff.)
Blend. Chill. And chill. (And while the blender is all Irish cream-y, you could add a scoop of vanilla or chocolate ice cream too…)
Homemade Irish Cream
1 can sweetened condensed milk
the empty milk can full of whisky
half a can full of whipping or 18% cream
1 Tbsp. espresso powder
1 Tbsp. cocoa
2 Tbsp. honey
1 Tbsp. vanilla
1 tsp. almond extract
Blend everything in a blender, then transfer into a glass jar, pitcher or bottle. Refrigerate for 2 hours; shake before serving.
December 29 2012 | beverages | 5 Comments »
Photo courtesy of my new iPad mini!
On my to-do list this week: veg on the couch and go through the yellow milk crate overflowing with torn-out recipes I’ve accumulated over the past ten years or so. I miss the days of the torn-out recipe; looking through it’s interesting to see what I found worthy of tearing out and keeping years ago. What’s trending in my milk crate: doughnuts and shrimp dishes. Weird.
These muffins caught my eye because I had a little dish of chopped figs leftover from whoknowswhat sitting on my counter, and pecans for the fruitcake I never made. But the great thing about muffins is that anything goes – and when it came time to mix them up I didn’t feel like rooting around for wheat bran and germ, and added oat flour and oat bran instead, and they turned out divine; wonderfully tender on account of some of the flour being gluten-free. Of course these could be made with any combination of dried fruit and nuts.
Fig & Pecan Muffins
Adapted from a page torn from Canadian Living Magazine, November 2011
1 1/2 cups all-purpose flour
1/2 cup oat flour or wheat germ
1/2 cup oat or wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon and/or 1/4 tsp. ground nutmeg
1/2-1 cup chopped dried figs
1/2 cup chopped pecans
1 1/3 cups buttermilk or plain yogurt, thinned with milk
2 large eggs
1/3 cup canola or other mild vegetable or olive oil
1/3-1/2 cup maple or Roger’s Golden syrup
2 Tbsp. packed brown sugar
Preheat the oven to 375°F. In a large bowl, whisk together the flours and oat or wheat bran, baking powder, baking soda, salt and cinnamon or nutmeg; stir in the figs and pecans.
In a smaller bowl, whisk together the buttermilk, eggs, oil, maple syrup, and brown sugar; add to the flour mixture and stir just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake for 25 minutes, or until tops are golden and springy to the touch. Eat warm.
December 28 2012 | bread and breakfast | 7 Comments »