Irish Cream Liqueur Brownies- A Delicious Experiment and Two Recipes

All Costco’s Kirkland brand drinks seem to be great- the wines, the liquors, and now… how about this Irish Cream Liqueur? Into the cart it went since I couldn’t pass up the possibility of a good drink.

We have since tried it, and the Kirkland Irish Cream Liqueur is a winner! On ice and in coffee, The Husband and I have loved it. The Bunco Club has indulged and gave their approval, but the level in the bottle has still barely dropped.What am I supposed to do with an enormous bottle? It’s time to experiment because this is a seriously ridiculous amount of booze…

How about brownies? Yum.



The Ingredients

Irish Cream Liqueur Brownies

Oven at 350. Grease a 9″ x 13″ baking pan.

Into a large bowl put:

  • The brownie mix

Mix together in a small bowl or measuring cup:

  • 1/4 cup Irish Cream Liqueur instead of water (or amount of liquid as directed by recipe)
  • 1 teaspoon vanilla
  • 1 Tablespoon instant coffee crystals

Beat together in a medium bowl:

  • 1/2 cup vegetable oil (or as directed)
  • 2 eggs (ditto)

Stir together the liqueur and egg mixes, then slowly add all the liquid mix into the large bowl with the instant brownie mix. Add in chocolate chips now, if you are using them in your recipe. Stir until combined, but don’t over mix. 

IMG_9748Pour batter into prepared pan. Follow your usual baking directions, and in about 25 minutes you should be in Brownie Bliss!

I need about a half gallon of milk right now, or maybe a big mug of black coffee… or two. I just tasted my brownie concoction and WOW. Very sweet, but Very good. I think that the brownie mix could have stood another tablespoon or two of liqueur, as the batter was not only more stiff than when usually made with water, but also- the Irish Cream Liqueur flavor is pretty mild.

Irish Cream Liqueur Icing (makes about 1 1/2 cups icing)

  • In bowl of stand mixer, slowly beat together one cube of butter, two ounces cream cheese(1/4 of an 8 oz. block) and two cups powdered sugar. Beat on high speed for three to four minutes until light and fluffy.
  • Stop the mixer and add one teaspoon vanilla and 1/4 cup Irish Cream Liqueur. Mix again, on low speed until combined, then high again for one to two minutes.


My Baking Notes:

-I used my family’s favorite boxed mix as a base and added my not-so-secret ingredients (instant coffee, vanilla, and chocolate chips). Remember, if you are going to use instant coffee crystals to punch up the chocolate flavor, you must add the dry coffee to the water/vanilla/liqueur and NOT directly into the batter, or they won’t dissolve.
-If you mix together all your liquids before stirring them into the brownie mix, you are much less likely to over mix the batter.

Bonus Tip!!

Ever hear that if you slice your brownies with a plastic knife, that they will slice more evenly and not get all ragged? Well, it is true.

Metal knife vs. …


…plastic knife (see the difference?

Yep. It works, slice up your brownies with a plastic knife from now on, everyone!

IMG_9754 (2)

IMG_9757 (1)

World’s Best Pie Crust (and Bonus Peach Cobbler Recipe, woo hoo!)

What is this? How can someone make such brazen culinary claims? The audacity!

No, really. This recipe solves a few problems that stand between you and pastry goodness, such as:

  1. Water + flour = gluten (tough crust)
  2. six ingredients, real foods
  3. really fast, easy, little work, less mess!

Food Chemistry Lesson!
When you mix flour with water, you create gluten strands. You want bread to develop a lot of gluten, bread gets a lot of kneading. Gluten makes great bread, but tough biscuits and pie crusts. Pastry dough should be moved around as little as possible.

Trader Joe's, cheap and good!
Trader Joe’s, cheap and good!

This recipe hinges on using your food processor, really cold butter, and one secret ingredient: vodka.

World’s Best Pie Crust Recipe (adapted from Alton Brown)
(for single crust)

Ingredients ready...
Ingredients ready…

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick very cold butter (8 tablespoons)
1/4 cup vodka and ice water mix
(A couple of green olives, optional)

-Into your food processor bowl add the flour, sugar and salt and give them a couple hits of the mix button.
-In a graduated measuring cup, pour in 1/4 cup of water, add another 1/4 cup of vodka (now you have 1/2 cup of liquid), then add ice cubes to top it off up to the 3/4 cup line; none for the baker, yet… you have to wait a couple more minute.

Dough looks done!
Dough looks done!

-Cut butter into small cubes and add to dry mixture, pulse in the processor until the chunks of butter are rice or pea sized.

-Now you are ready to add only 1/4 cup worth of your water/vodka/ice… be honest, your cocktail. Pulse the processor blade only enough times to bring together the flour mix and liquid mix, this is where you really want to avoid overmixing. I think my dough came together in less than 10 pulses.

IMG_7203-Wrap the dough in plastic wrap and refrigerate for about an hour or more. Roll out as you need!

Now you can drink the remaining1/2 cup vodka/water/ice mix cocktail! This is where the optional olives come in. Be ready for a lot of great/obnoxious comments from your family

Peach Cobbler

IMG_72086-8 peaches, sliced
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon tapioca (the small, dry, dessert pudding size of tapioca)
1 recipe of the above pie crust rolled out to about 1/8 to 1/4 inch thick
optional cinnamon sugar to sprinkle on top of crust (about 1 tablespoon sugar and 1/2 teaspoon cinnamon, mixed)

-In a bowl, mix peaches, sugar, cinnamon, and tapioca together.

-Butter a 9″ by 9″ glass pan (my favorite) and add peach mixture.

Extra dough on tray makes crusty cookies!
Extra dough on tray makes crusty cookies!

-Roll out dough, handling it as little as possible so it will not be tough, and slice or tear the dough into palm sized pieces to lay atop the peaches. No need to be fancy trying for a perfect 9″x 9″ crust, handle the dough as little as possible and your cobbler’s crust will be tender and flaky! Sprinkle cinnamon sugar mix on top of the crust for a nice finish, if you like. That is what I do.

Bake at 400 degrees for 10 minutes, then lover temperature to 350 for another 30 minutes. Let the cobbler cool for ten minutes, top with ice cream if that’s what floats your boat, and enjoy!

Half gone before we got a photo. Delicious!
Half gone before we got a photo. Delicious!

Let’s See If That Dump Cake Recipe Book Really Delivers…

I’m dubious, but I bought this book at the drugstore. Have you seen the late-night infomercial with the lady mixing up delicious cakes in minutes, no… SECONDS flat! “As Seen On T.V.” stuff… I know you are wondering about it, too, don’t deny it… we all are on the verge of purchasing a case of Left Handed Turnip Twaddlers, just like Opus the Penguin.*

I was game enough to plunk down ten bucks at CVS- no dealing with shipping, handling or over-the-phone credit card purchases. For less than the cost of a movie I will entertain myself for a couple hours with either surprisingly delicious cake results, or, even more fun, surprisingly ridiculous, disastrous, experiments.

It’s a win-win around here!

Three ingredients go into the greased 9″x13″ pan- Berries, Chocolate Cake Mix, and a Stick of Butter
Step One: 3 cups of strawberries go into a greased 9″ x 13″ baking pan.
Step Two: Evenly sprinkle the chocolate cake mix on top of the berries.
Step Three: Lay one sliced stick of butter on top, trying to cover as much of the cake as possible.
Finished cake has some spots with dry cake mix...
45 minutes at 350 and here it is. Finished cake has some spots with dry cake mix…
But, it tasted pretty good.
…but, it tasted pretty good. This wasn’t too bad, honestly. I wouldn’t make it for company… but I’m going to give it another try with one of the apple cake recipes

*Can I get a shout out from anyone who recognized the Bloom County reference?