Jambalaya Casserole and Drunken Cupcakes

On Sunday I was feeling very ambitious...I think that is due, in part, to the fact that I have kind of been a lazy wife. =/ Not a lazy person mind you.  I have a lot going on -- I'm involved in a lot of planning, most of which I can't discuss...yet.

Anyway -- I have fallen a little behind on my wife-y 'chores'. J had to work ALL weekend this past weekend so I really felt motivated.  I hopped online and searched for new recipes to try.  I had to find the recipes before I could make my trip to the grocery store -- duh I needed to know what to buy!

The first recipe I decided to try was:

Jambalaya Casserole

 

I found the recipe at allrecipes.com

J LOVES Jambalaya...I have only had it ONCE and I loved it. but it was a super secret squirrel family recipe that belongs to my dad's friend.  I am trying to get my hands on it to try on my own.  In the meantime, here is this casserole recipe that was uber yummy!

{Ingredients}

1 large onions, chopped

1 large green peppers, chopped

1 celery ribs, chopped

4 garlic cloves, minced

1/2 cup butter

1 pound fully cooked smoked sausage, cut into 1/2-inch slices

3 cups chicken broth

2 cups uncooked long grain rice

1 cup chopped fresh tomatoes

1/2 cup chopped green onions

2 tablespoons and 2 teaspoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 tablespoon hot pepper sauce

1 tablespoon browning sauce

1 teaspoon salt

1 teaspoon pepper

*the original recipe is for 24 servings -- I adjusted mine to 8 servings

{Directions}

1.In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.

2.Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.

For dessert, I wanted to try some new cupcakes. They are DELICIOUS!!! I made them Sunday and they were better after sitting YESTERDAY! YUM!!

I found the recipe at Smitten Kitchen.

Drunken Cupcakes

{Ingredients}

Makes 20 to 24 cupcakes

For the 'Alcoholic' Chocolate Cupcakes

1 cup stout (such as Guinness)  <-- I used Cruzan Aged Rum

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process)

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs
2/3 cup sour cream

Baileys Frosting

3 to 4 cups confections sugar

1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof) <-- I did 2 Tblsp Baileys and 1 Tblsp of cream

{Directions}

Special equipment: A piping bag (though a plastic bag with the corner snipped off will also work)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up.]

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

The original recipe calls for a ganache filling.  I attempted it but I thought it was awful.  I MUST have done something wrong.  So I didn't go through with the ganache and I thought they were amazing.  J can't stop eating them -- reminding me why I don't bake...although I think the novelty of these keep us eating them.  You know, since they aren't the same ol' cupcakes =)

You should try them! They are so good! I would love hear about your baking/cooking adventures! 

PS: Thanks Honey for taking a bite out of one and leaving it on the plate! It made for a perfect picture =)