Irish Coffee Bar Food

CHEWY IRISH-COFFEE BLONDIES

Steps:

• Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
• Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
• Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.

IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
• Whisk together flour, baking powder, and baking soda.
• Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
• Stir to combine.
• Stir in eggs and vanilla extract.
• Stir in flour mixture until just combined.
• Pour batter into pan, and sprinkle with almonds.
• Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
• Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
• Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
• Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
• Let glaze dry 1 hour.
• Cut blondies into 2 inch squares.
• Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

ORIGINAL IRISH COFFEE

Steps:

• Gather the ingredients.
• Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass.
• Add the coffee and Irish whiskey.
• Stir until the sugar is dissolved.
• Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.
• Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.

ORIGINAL IRISH COFFEE

Steps:

• Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.