Drunken Whoopie Pies

My boyfriend and his band just had their cd release show in Boston this weekend, and to celebrate, I wanted to make the guys something special. We were all going to be getting together the night after the show for food, drinks, and good times, so I decided to whip up some whoopie pies. However, I started getting into baking with booze last year when I made Bourbon Marshmallows, and since the dudes are all whiskey drinkers, I settled on making something involving Irish Car Bombs. (I apologize if the name is offensive to anyone- I mean no offense, I promise!). I had Drunken Cupcakes before, but decided to try them as whoopie pies, since I’m a Mainer. I googled recipes and found one from Poet in the Pantry. It ended up great and they were very well received! I’ll copy the recipe here with some of my own tips for you! Sorry, I’m not much of a picture taker when I’m baking, so I don’t have much for photos here.

Drunken Whoopie Pies

Preheat the oven to 375 degrees Fahrenheit.

For the cookies/cakes:

  • 1/4 cup shortening
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Cream the sugar and the shortening. Add the egg and beat until well incorporated. Mix in the vanilla.

In a large mixing bowl, whisk together the following:

  • 2 cups all-purpose flour
  • 1/4 cup + 1 Tablespoon unsweetened cocoa
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon sea salt, finely ground

With the mixer on medium-low, alternate adding the dry ingredients with:

  • 1 cup Guinness Draught, room temperature

Mix until well blended. (NOTE: The mixture gave me a really hard time here. The batter was super dry before the Guinness was added and I had to scrape it off the sides with a fork to make sure everything got mixed well.)

Scoop batter onto a dark non stick cookie sheet. (NOTE: I used an ice cream scoop and made all kinds of different sizes, in pairs. You can use a cookie scoop or a spoon or whatever you prefer, just make sure to keep note of the amount and size [you want matching pairs!!!])

Bake for 8-10 minutes (you can use the toothpick method to check doneness), then remove to a wire rack immediately to cool.

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup shortening
  • 1 1/4 cups confectioner’s sugar
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon Jameson Irish whiskey
  • 1/3 cup Irish cream PLUS**
  • the remainder of 1/2 cup filled with heavy cream

**When you measure the Irish cream, pour 1/3 cup into your measuring cup, then top it off with the heavy cream until it reaches 1/2 cup.

Cream the butter, shortening, and powdered sugar for 4-5 minutes. Add the flour, whiskey, Irish cream, and heavy cream, beating on medium high until nice and fluffy–up to 8 minutes. You can add more powdered sugar or cream to adjust the consistency to your liking.

Once cakes are fully cooled, smear the filling onto the flat side of one and match with it’s pair. Voila! Drunken Whoopie Pie!


You can wrap these in plastic wrap, or place into a ziploc bag. They can be kept in the refrigerator, freezer, or not, depending when you want to eat them.  Also, have fun with the booze in the recipe- I used the exact amounts, but you can use more or less if you prefer a more or less boozy taste!


Nutella Chocolate Chip Cookies

I freaking love Nutella. I know that this isn’t a rarity these days. But I have these personal deep feelings about Nutella. I don’t binge eat it like some people I know. I spread a little on a slice of bread and call it good. I first had Nutella when I was 16 in Belgium. I had never heard of it and thought it was only in Europe, so I was stoked to have it in the States. I never really buy it though, except for the summer I spent in Sweden when that’s what I had at breakfast almost daily. Every time I bite into Nutella, I think of my summer in Stockholm and it makes me super happy. So yea, I love Nutella.

I found a recipe for Nutella cookies and added extra Nutella and chocolate chips! They are delicious and are always a big hit when I bake them for others. I hope you enjoy!

Nutella Chocolate Chip Cookies


  • 2 cups Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 eggs
  • 1/2 cup Butter
  • 1 1/2 TSP Vanilla
  • 1 cup Semisweet Chocolate Chips
  • 1/2 cup Nutella

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Preheat overn to 375 degrees.

Sift flour, baking soda, and salt. Set aside.

Mix sugars and butters until fluffy. Add eggs and vanilla.

Combine both mixtures together.

Add Nutella and chocolate chips. I usually add extra Nutella, a little at a time.

Bake 8-10 minutes.

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Oatmeal Scotties

It’s Holiday time, which means Holiday Parties, which means I GET TO BAKE AS MUCH AS I WANT TO.

Okay, not really, but I do get to bake for people, which I love.


Paul gets excited about baking, too!

One of my favorite recipes is super simple. It’s for Oatmeal Scotties. Basically, it’s an oatmeal cookie with butterscotch chips instead of raisins. However, if you wanna sub for raisins, be my guest.

Oatmeal Scotties


  • 1/2 cup + 6 TBSP Butter
  • 3/4 cup packed Brown Sugar
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 TSP Vanilla Extract
  • 1 1/2 cup Flour
  • 1 TSP Baking Soda
  • 1 TSP Cinnamon
  • 1/2 TSP Salt
  • 3 cups Oats
  • 1 cup Butterscotch Chips (or raisins)

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Preheat oven to 350F degrees.

Mix butter and sugars. Add eggs and vanilla.

In a separate bowl, sift flour, baking soda, cinnamon, and salt. Add to sugar mixture and mix.

Add oats and chips (raisins).

Form into balls and bake for 8-10 minutes.


Cookies will be a little fragile! See the wounded soldier! I also had to have the test cookie, too!

Mint Chocolate Chip Cupcakes

I really hate when I’m reading blogs for a recipe and the author writes a gazillion paragraphs about the recipe. Just give me the food! I promise to keep this short.

As I mentioned before, Thom’s birthday was last week. He’s a fiend for mint and chocolate, so I decided to hunt down a recipe for mint chocolate chip cupcakes. I found a promising recipe from Sally’s Baking Addiction. They turned out FANTASTIC! The frosting, due to the heavy cream I imagine, tastes just like mint chocolate chip ice cream. The cupcakes themselves weren’t overly chocolate. They were just perfect.

I thought I’d pass the recipe along to you! I’ll add notes where I put in my own flair.



Mint Chocolate Chip Cupcakes

Chocolate Cupcakes: 

  • 1 cup (240ml) water
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting:

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 2 Tablespoons (30ml) heavy cream*
  • 1/4 teaspoon peppermint extract (or more, see recipe instructions)
  • 2 drops green food dye
  • pinch of salt, as needed
  • 2/3 cup (120g) mini chocolate chips

Make the cupcakes:

Preheat oven to 375F degrees. Line 14 muffin cups with liners. Note: I like to spray the muffin tin and the cups with baking spray to prevent any sticking.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 15-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). Remove from oven and place on a wire rack to cool before frosting.

Make the frosting:

Beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough (I added a LOT more peppermint). Stir in the chocolate chips by hand.

Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Makes 14 cupcakes. Cupcakes taste best the day of or 1 day after they are made.  Store covered in the refrigerator for up to 4 days.