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)

New Menu Monday: Italian Chicken and Stuffing Bake (a recipe with potential…)

italian-stuffing-chicken-LifeInTheLofthouse-e1410538520279Here’s a great recipe to try. It’s great because it is forgiving.
Italian Chicken and Stuffing Bake from the food site

It’s perfect for illustrating all the reasons why a recipe can go wrong… like, if someone feels like swapping ingredients and decide to not follow certain/most instructions, for instance. Experienced cooks, comfortable in the kitchen, should be able to monkey around with ingredients and directions. Experienced, comfortable cooks also get to botch things up, too. Also, someone would have liked to have posted this yesterday (New Menu Monday), but someone’s son monopolized the desktop all evening for an “I swear, I’ll be done in ten minutes, mom, it’s easy” assignment.

IMG_8058Let’s take these simple ingredients:

  • 1 (14 oz.) can diced tomatoes, undrained
  • 1 (6 oz.) package stuffing mix for Chicken
  • 1/2 cup water (or broth)
  • 2 cloves garlic, minced
  • 1-1/2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/3 cup prepared basil pesto
  • 1 cup  shredded mozzarella cheese

If you decide to use four enormous whole chicken breasts, not chopped, swap a different kind of stuffing mix instead of the typical national brand, add the cheese in the wrong place and you will have to cook everything for twice as long as the directions, you might have some issues.


But, these are good flavors that go well together which stand up to Scattered Home Chef Syndrome… something I seem to suffer from. Yep.

Here’s what I did to mess up this recipe:

1. Use waaaay too much meat.
1. Use waaaay too much meat.
2. Pesto on top, no problem here.
2. Pesto on top, no problem here.
Mix tomatoes, water, stuffing... check.
3. Mix tomatoes, garlic, water, stuffing… check. (see that cheese? Yeah, forgot to put it on the chicken at this point)
Stuffing mix on chicken...
4. Stuffing mix on chicken…
...and cheese on top. Oops.
…and cheese on top. Oops.
Try to flip the stuffing and cheese... succeed in mixing them instead.
Try to flip the stuffing and cheese… succeed in mixing them instead.
Bake 375 30 minutes. JK, bake one hour.
5. Bake 375 30 minutes …one hour. Worry that stuffing is too dry and chicken is under cooked.
Enjoy the flavors of tender, pesto chicken (not under baked), and cheesy stuffing even though it is in the wrong spot.
6. Enjoy the flavors of tender, pesto chicken (not under baked), and cheesy stuffing even though it is in the wrong spot. I would use more cheese next time.

Will It Really Work? Fast Garlic Peeling by Shaking the Begeezers out of It

I thought I would try this trick for peeling garlic that I have seen demonstrated online a lot lately:

The Jar...
The Jar…
...the garlic.
…the garlic.
Into the jar with the cloves.
Into the jar with the cloves.
...after 30 seconds...
…after 30 seconds… minute later, and...
…one minute later, and…
...oh my gosh, it worked!
…oh my gosh, it worked!
All but two little cloves, perfectly peeled!
All but two little cloves, perfectly peeled!

Scroll down to see the results!

The only problem is that the garlic juice and some peels are now stuck inside the jar…

I find it more efficient with no more dirty dishes to just whack the clove with the flat of my kitchen knife- the peels slide right off the cloves, and your garlic is also on it’s way to being chopped up.

Homemade Ricotta? Sounds too Good to be True… Take #1 is one of my go-to web sites for anything in the food and cooking world. I love, Love, LOVE their test recipes, food tourism articles, product reviews… love it all.

Photo from, and links to, Fresh Ricotta Recipe
Photo from, and links to, Fresh Ricotta Recipe

One of my favorite contributors is J. Kenji López-Alt and his “Food Lab” articles are kitchen chemistry at its best… my favorite type of food reading. Tonight I tried a recipe he worked on in detail five years ago- “Fresh Ricotta in 5 minutes or Less.”

Maybe doubling the recipe put things out of whack? Might the larger volume of milk thrown off how long the milk should have been brought up to the specified 165 degrees? All I know is, more than double the microwaving time wasn’t the only issue. The milk initially started coagulating just fine, but then the mass of curds just fell apart.

From four cups of whole milk I netted about half a cup of ricotta curds. And a kitchen that smelled distinctly of baby barf. You fellow parents know exactly what I mean.


One big, stinky mess.
One big, stinky mess.
Here's the haul! About a half cup of ricotta after about an hour of fussing with micro-curds
Here’s the haul! 1/2 c. ricotta from 1 hour of fussing with micro-curds

I am not finished with you, oh Great Stinky Experiment, if Kenji says I can do this, then, by gosh, I CAN! I will repeat this soon… very soon.