Irish Coffee with Vanilla Cream

I am in heaven with this Irish Coffee.


If you know me, you know my top two besties are coffee and whiskey. I started drinking coffee in college out of pure necessity (I hated the taste). It was a fall semester and I was taking 18 credit hours, working 15 hours a week at Gap and attempting to be an active member of my sorority. Those 18 credit hours broke me. I would go to the sewing lab for hours at a time, leave to cry in my car, drive home, and then cry again at home.

Enter: coffee. My ultimate babe. I started drinking salted caramel mocha's from Starbucks (which I can't even stomach now because it's so sweet!) to stay awake during late night sewing sessions. When I interned in New York, I started drinking caramel iced coffee. Then I started making my own coffee with a LOT of cream and sugar when I came back home for college. Pretty soon I was back in New York, taking my coffee with less and less cream and sugar. Once I started my job at Starbucks I was drinking it black...and taking way too many straight espresso shots!

Then came along whiskey. I had always ordered a cherry sour vodka, because I didn't know any better. One night, at a local concert, I told the bartender that I was sick of ordering a pink drink. I didn't need to order something pink just because I'm a girl! He mixed up something with whiskey in it and the rest is history.


Bushmills is my favorite Irish Whiskey. I very happily bought myself a bottle when I decided write this post! As for the coffee, I used the Single Origin Columbia Narino Supremo blend from Starbucks. It's a super super dark roast that I actually can't even drink black -- but blends perfectly for this recipe.


For the cream on top, it's best to hand whip it. This creates the light and frothy cream without it being stiff and hard to pour. I splashed a little vanilla in my cream before I began whipping, which pulled all of the flavors together!

When I worked at Starbucks, I learned to make a drink called an Undertow. Technically...a customer rudely taught me how to make the Undertow. To make this drink, you splash a bit of milk or cream in the bottom of a short cup and then turn a spoon upside down over the top of the cup and allow the espresso shots to pour on top of the spoon. This creates a layer effect.


I applied the same technique here with the cream. Slowly pour the cream over an overturned spoon and watch as the cream floats on top of the coffee. 😍

Find a cozy spot, curl up and enjoy!

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Irish Coffee with Vanilla Cream
The perfect balance of Irish whiskey, dark brewed coffee and sweet cream.
Ingredients
  • 12 oz. dark brewed coffee
  • 1 tablespoon Irish whiskey
  • 1 tablespoon brown sugar
  • 1/4 cup heavy whipping cream
  • Splash of vanilla, optional
Instructions
1. Brew 12 oz. of dark, black coffee.2. Fill heatproof mug with hot water for about 3-4 minutes.3. Add brown sugar to mug, then pour whiskey over top. Stir to combine.4. Pour coffee over sugar and whiskey mixture, stir to combine.5. Add cream and vanilla to a medium sized bowl and hand whip until frothy. It will thicken slightly, but it should still have a pourable consistency. 6. Overturn a spoon on top of the coffee mixture and slowly pour the cream on top of the spoon. It will gently glide over the spoon to rest on top of the coffee. Serve hot.
Details
Prep time: Total time: Yield: 1 drink

Mini Pumpkin Pies with Brown Sugar Whipped Cream

Once we made it out of the dorms in college and into our own apartments, my roommates and I started throwing a Friendsgiving the weekend before Thanksgiving. Our neighbors would bring over their kitchen table to join with ours and we would cook a huge meal and invite tons of people over. We would have the works: turkey, mashed potatoes, stuffing and my addition; pie.


Pie has always been a sweet spot of mine. Growing up in 4-H, I entered desserts in the county and state fair every year. One year I won reserve grand champion with my grandma's signature pie recipe and got it sell them at the live auction. I made a pretty penny for those pies and have never used another pie crust recipe since.

Typically pie crusts are either butter or shortening based, but this crust is vegetable oil based. Despite its lack of butter, it's incredibly flaky. I've never met a pie lover that didn't love this crust.


Now let's get down to it. Mini pumpkin pies. Little bite-sized nuggets of goodness topped with a fluffy sweet whipped cream. And since they're mini they count as an appetizer, right? 😉


The original recipe says to cut the crust with a biscuit cutter or cookie cutter...and the only cookie cutter I have is Christmas tree shaped. I improvised here and used the top of a 1/2 cup measuring scoop. It ended up being the perfect size!



Once you've whipped together the pumpkin pie filling, spoon the mixture into the individual crusts. Bake, and let cool on a baking rack or in the fridge.

When you're ready to serve the pies, it's time to make the brown sugar whipped cream! I made my whipped cream about 3-4 hours before it was served and it held up nicely, but whipped cream is best served fresh. If you would prefer to make it ahead of time, refrigerate the prepared whipped cream and pipe onto the pies when ready to serve.

Now excuse me while I count down the minutes until 5:00 when my vacation officially starts...🙌

Helloooo, Thanksgiving!



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Mini Pumpkin Pies with Brown Sugar Whipped Cream
Delicious pumpkin filling nestled in a flaky crust and topped with fresh brown sugar whipped cream.
Ingredients

Pastry:
  • 2 1/4 cups, and then 1 1/8 cups flour
  • 1 1/2 tsp salt, divided
  • 2/3 cup, then 1/3 cup vegetable oil
  • 1/2 cup water, divided
Filling:
  • 1 8oz. package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 eggs + 1 egg for egg wash
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
Brown Sugar Whipped Cream:
  • 1 pint heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
Instructions
1. Prepare the crust by mixing 2 1/4 cups of flour, 1 teaspoon of salt and 2/3 cup of vegetable oil in a medium bowl until particles are the size of small peas. Add 1/4 cup of water and mix into pastry. You can add this a little at a time, but you will need to use the whole 1/4 cup. Gather dough into a ball and set aside.2. To make the remaining pie dough, mix together 1 1/8 cups of flour, 1/2 teaspoon salt, and 1/3 cup vegetable oil until particles are the size of small peas. Add 1/4 cup of water and mix into pastry.3. Lay down wax paper on the counter and lightly dust with flour. Taking the dough in thirds, roll out between two pieces of wax paper to prevent sticking.4. Using a round cookie cutter (approx. 3 inches in diameter), cut out a total of 36 rounds. Spray mini muffin pan with non-stick spray. Carefully press each round into the pan, rounding the edges of the crust. Optional: Brush egg wash from one egg on the top edges of each pie.5. In a mixing bowl, beat cream cheese and sugar with electric mixer until smooth. Add eggs one at a time, beating until fully incorporated. Add pumpkin puree and beat until combined. Stir in vanilla and pumpkin pie spice.6. Spoon mixture into each pie crust until the mixture almost reaches the top. Bake for 10-15 minutes until edges are golden.7. Remove from oven and let cool on a cooling rack, or chill in the fridge.8. To make whipped cream: combine the heavy whipping cream, brown sugar and vanilla in a mixing bowl. Beat on high for 3-4 minutes until stiff peaks form. Spoon or pipe onto cooled pies.
Details
Prep time: Cook time: Total time: Yield: 36 mini pies

Recipe adapted from Sugar Apron and Butter With A Side Of Bread.



Do you participate in Friendsgiving? What's your favorite dish or drink to bring?

Cinnamon Sugar Sweet Potato Fries

Sweet potatoes are kind of my jam.

I'll take them mashed, fried, grilled and baked. My mom makes these amazing mashed sweet potatoes with brown sugar and maple syrup and I'm crossing all my fingers and toes she makes them for Thanksgiving or Christmas this year!

Which, by the way, I'm stoked for. The holidays, I mean. We're spending Thanksgiving with my family in Kansas, and then hosting Christmas in Dallas. My nephew turns two on December 1st, so we'll be celebrating that as well! 

Even though I'm so excited to see everyone at Thanksgiving, Christmas is my #1 babe. It's taking every inch of willpower in my body to not turn my apartment into a winter wonderland. 

So instead I'm focusing all of my energy onto autumnal treats, like these Cinnamon Sugar Sweet Potato Fries. Did I mention there's a maple syrup cream cheese dip on the side? Yeah, you're not going to want to share.

Luckily, you don't have to! I made this recipe for one, but it can be easily doubled or tripled. 

I took some advice from the kitchen of Camille Styles for the fries. By following her tips and tricks, my fries were crispy on the outside and soft on the inside -- the perfect fry!

You'll need to start by peeling and cutting the sweet potato into fries. I cut my fries 1/4-1/2 inch wide. Once they're cut, soak them in water for at least an hour. The soaking is an essential step because it draws out excess starch and helps the potatoes cook all the way through.



Once the potatoes have soaked, drain and rinse them in cold water. Transfer them to a large ziplock bag and sprinkle in the cornstarch to make sure it all doesn't end up in one clump. You'll want the lightest dusting of cornstarch on the fries, so make sure to shake them up real good.

Mix in the oil, sugar, and spices, transfer to the pan and they're ready to bake!



While the fries are baking, let's make dip! As you've probably noticed, I've been obsessed with using cream cheese in my recipes. Besides, these fries NEEDED cream cheese to complete them. And adding maple syrup to the dip gave it that extra hint of sweetness. Tip: if you're doubling the recipe, don't double the dip! It makes quite a lot and then you'll be stuck eating it by the spoonful right out of the bowl...not that I know anything about that. 😇




When the fries are fully cooked (and smelling delicious, by the way), turn off the oven and prop open the door for about 5-10 minutes. This allows the fries to crisp up even more!



Serve while the fries are still hot. Enjoy!



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Cinnamon Sugar Sweet Potato Fries
A sweet and savory snack with a maple syrup cream cheese dip that will please any party guest!
Ingredients
  • 1 sweet potato
  • 1 1/2 teaspoons cornstarch
  • 1-2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 2 teaspoons brown sugar
Cream Cheese Dip
  • 4 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 2 teaspoons maple syrup
Instructions
1. Peel and cut sweet potato into 1/4 inch thick fries. Soak in cold water for at least 1 hour. Once fries have soaked, drain and rinse with cold water.
2. Preheat oven. Transfer fries to gallon ziplock bag. Sprinkle with cornstarch, making sure no clumps form on a single fry. Shake bag vigorously until light coating forms.
3. Pour fries into a large bowl. Add oil, cinnamon, and sugar. Mix well with hands.
4. Line baking sheet with foil and spray with non-stick cooking spray. Lay fries on the pan and arrange so that none of them are touching (use a second baking sheet if necessary). Place fries on the lower oven rack and bake for 7-10 minutes. Remove from oven and toss with a spatula. Bake for another 7-10 minutes.
5. Turn off oven, partially open oven door and let the fries rest for 5-10 minutes. Serve hot.
6. Cream Cheese Dip: Cream together cream cheese and butter in mixing bowl. Slowly add powdered sugar until fully incorporated. Add 1 tablespoon of milk at a time (up to 4) until dip has reached desired consistency. Mix in maple syrup.
Details
Prep time: Cook time: Total time: Yield: 1-2 servings

*Prep time does not include the hour to soak fries.


A few of my friends are hosting a Friendsgiving next week! Can anyone guess what I'll be bringing?

Frosted Melt In Your Mouth Pumpkin Cookies

I'm here with my Pumpkin Spice Latte in hand to tell you that fall is in full swing!

Well, I actually don't have a pumpkin spice latte in my hand...but wouldn't it be perfect if I did?

And to be quite frank, it was 90 degrees in Dallas last week, but I am pretending that didn't happen. My holiday spirit is here and it will NOT be ignored.

Anyway.

Fall is here, and I am my happiest self. Living in Texas (obviously) doesn't grant me too many opportunities to experience cold weather, so I have to embrace it when I can.

And boy am I embracing it.


When I told my bestie Sierra that I was starting Batter in the Bowl she reacted with an immediate, "DO YOU TAKE REQUESTS?!" And followed up by asking if I could make her some soft pumpkin cookies.

So here you go, Sierra. These pumpkin cookies are for you!


Aren't they just soooo dreamy?

The cookie part is melt-in-your-mouth good and the sweetness of the frosting pulls everything together into one big fall explosion.


The best part? They're super easy to make. I had one day last week to get all of my errands done (including making these cookies) and I severely underestimated the time it would take me to complete them. I ended up back home around 8:30pm, starving, and ready to be DONE with chores.

Since I had already prepped my ingredients, I begrudgingly set to work. They were done before I knew it.



They're seriously so good, y'all. I made a few adjustments on the cream cheese frosting by cutting some of the powdered sugar and adding in cinnamon. You could also add a few teaspoons of honey to make a honey cinnamon cream cheese frosting.

So now I'm dreaming of all things autumn. I absolutely cannot wait for this season of family and food!

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Frosted Melt In Your Mouth Pumpkin Cookies
Super soft pumpkin cookies with a cinnamon cream cheese frosting. Perfect for sharing...or keeping for yourself!
Ingredients
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
Cream Cheese Frosting:
  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350 degrees. Prep cookie sheets by lining with parchment paper and set aside.
2. In a large mixing bowl, beat 1 cup of butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly, beat in flour.
3. Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
4. To make frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar, vanilla, and cinnamon. Beat until smooth and creamy. Frost cooled cookies.

Details
Prep time: Cook time: Total time: Yield: 2 dozen cookies





Do you have any fun fall traditions that you're looking forward to?

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