IMPORTANT UPDATE: Did any of you hear of the #signmesal competition my friends at the Lisa Ekus Group put on? The winner will work with agent Sally Ekus to develop a fleshed out proposal to pitch to editors at publishing houses... meaning, it will be likely the winner's book will be published! AND I MADE IT THROUGH ROUND 1!!! I think that a solid fan base is important later in the competition, and I know my "fan base" here is small, but it is lovely and beautiful and I am so grateful for it, so I know y'alls would give me a fighting chance :) Twitter is very important in the competition, so if you haven't already, please follow me on Twitter! also Facebook. The more "fans" I have, the more likely I'll look desirable for an agent or publishing house. I still need to get through the next few rounds, but I'd appreciate the support! SO MUCH LOVE TO YOU ALL!
And now, to your regularly scheduled blog post....
Here's another Guinness recipe for ya, lads and lassies!--alright, that might be too cheesy for me, forget I called you "lassies," ok? Anyway. I've been wanting to make pot de creme foreverr and figured my night of Guinness cooking needed some chocolate to go with the amazing Guinness Pie. Guinness is the best addition to a chocolate dessert--in fact, I don't think I'll ever make a chocolate cake without it after the amazing-ness that was my Irish Carbomb Cupcakes last year!
These are thick, creamy, dreamy little puddings. I topped them with a dollop of Bailey's whipped cream for an extra boozy punch. My puddings didn't set as much as I wanted them to, but they were still delicious.
I'm not Irish, despite my multitude of freckles and curly hair that is occasionally red, but I do love the stupid craziness that is St. Patrick's Day. When I lived in Boston I somehow had to work every single year, so I never REALLY got to participate in the festivities. Sad, I would have loved to experience it in Boston.
I'm excited for St. Paddy's day this year, since I can wander around town in green and pretend I'm still in college and act like a fool (it's needed, sometimes). My friends and I are bar hopping from my friend's house, which is central to the downtown area. I miss being in Boston during the St. Patrick's Day weekend, it was always very crazy but a lot of fun. These days usually go to the parade in Holyoke, the other predominantly Irish town besides Boston, but this year I don't have any friends on the parade route and the traffic is just too much to deal with. So bar hopping it is!
I guess my inner party-girl still hasn't totally given up. It's okay, she likes chocolate too.
What are your St. Paddy's Day plans?
Guinness Pot de Creme
1/2 cup heavy cream
3/4 cup Guinness
2 cups (12oz) semisweet chocolate chips
4 large eggs
1/2 teaspoon kosher salt
Bailey's Whipped Cream
1/2 cup heavy cream
2 tbs Bailey's
Combine heavy cream, Guinness, and vanilla in a medium saucepan over low heat and let simmer just barely. Remove from heat.
In a food processor, combine the chocolate chips, eggs, and salt and blend for 1 minute until the chocolate is completely chopped. Pour in the Guinness mixture, and blend again until the chocolate is completely melted and the mixture is thick.
Divide mixture into ramekins (it made 4 large for me), cover with plastic wrap, and place in refrigerator to chill for at least 4 hours and up to 2 days.
Before serving, prepare whipped cream: Whip in a hand mixer until cream is thick, fold in Bailey's and whip until desired texture is reached. Serve pots cold with dollop of cream on top.