Bailey's Irish Cream Brownies

Okay, so after making dinner last night, our sweet tooth cravings kicked in. I had wanted to make these brownies this past weekend for St. Paddy's Day but didn't end up having the time for it. Therefore, I found the time to make them tonight! I have to say that they were delicious enough that I had to have two before they were even finished cooling down! Hopefully you all have better patience and will power than me! I got the recipe here.

Bailey's Irish Cream Brownies

Ingredients:

Brownie Batter:

• 1 cup butter
• 4 ounces unsweetened chocolate
• 2 cups sugar
• 4 large eggs
• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Cream Cheese Filling:

• 16 ounces cream cheese
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons Bailey’s Irish Cream liqueur

For the brownies:

Place the butter and chocolate into a medium saucepan and melt gently over low heat while stirring frequently. Remove the mixture from the heat and allow to cool. Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil. Coat the foil lightly with non-stick cooking spray.

 

Using an electric mixer, beat the sugar and eggs together in a medium bowl until light and fluffy (this took about 3-4 minutes with my mixer). Sift the flour and salt together; add to the sugar mixture in three half-cup increments. Add in the chocolate mixture by folding it into the sugar mixture.

 

For the cream cheese filling:

In another medium bowl, combine the cream cheese and sugar and beat until creamy. Continue to beat while adding the egg and liqueur.

 

To assemble the brownies:

Pour half of the brownie batter into the pan. Spread all of the the cream cheese layer over the brownie layer. Pour the remaining brownie batter over the cream cheese layer and using an offset spatula, smooth the batter. To create a marbled effect, swirl the layers together with a knife. Bake for 40 minutes; cool completely before cutting.

 

Hawaiian Beef Teriyaki

So lately, I feel like I've been having recipe fails. Finally, today I had a win! I marinaded this steak overnight and they turned out deliciously tender! This is just another reason I'm glad that grilling weather is finally here! I found the recipe here. I think I will definitely be trying this marinade on burgers like the recipe suggested!

Hawaiian Beef Teriyaki

Ingredients:
1 15 oz. can pineapple chunks with juice (I used two 8 oz. cans)
1 c. soy sauce
3/4 c. brown sugar
2 cloves garlic, minced
1 tsp. minced ginger (This was my first time working with ginger root - I'm no longer afraid of it!)
1 Lb. skirt steak, sliced very thin

Directions:
1. Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate.
2. Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours. (I marinaded it over night)
3. Thread the marinated beef onto skewers. Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don’t have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice or grilled fresh pineapple.