The past few nights have been absolutely terrible in my house! My Little Sweet Pea has been sleeping at least 8 hours straight ever since he was 6 weeks old, but for some reason he has decided he wants to be a little terror lately! Waking up almost every hour and screaming bloody murder the second his back touches the crib mattress! One night I tried five separate times to lay him down and every time I did he went crazy! Five times! That added up to four straight hours of holding and rocking him to sleep! I’m over it! Over. It!
I know that around the 15 week mark is a “wonder week” where they are learning all types of new skills that can disrupt their sleep and turn them into a big ole fuss bag. It seems like everyday he is learning something new. He found his feet one day and yesterday he rolled belly to back for the first time! But even with all of his fussiness it’s so hard to stay mad at a face like this…
especially when he is imitating my voice and I swear it sounds like he is saying “love you”. Ugh! He has us wrapped around his finger and knows it! 😉
In celebration of St. Patrick’s Day coming up this Sunday, these Irish Cream Whoopie Pies were a no brainer. There really is nothing better than a hot cup of Irish Coffee. Well unless you’re enjoying an Irish Cream Whoopie Pie with it, then seriously there’s nothing better! 😉
Two chocolatey Irish Cream spiked cake cookies with a luscious Irish Cream filling layered in between. The chocolate and Baileys Irish Cream combination is killer! They’re portable and easy to grab while you’re enjoying your green beer! Happy St. Patrick’s Day!
Yield: 20 whoopie pies
For the Whoopie Pies:
1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup Baileys Irish Cream
For the Filling:
12 tbsp (1 and 1/2 sticks) unsalted butter, softened
1 3/4 cups confectioners' sugar
1 1/2 - 2 tablespoons Baileys Irish Cream
Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
Add the egg and vanilla and beat for another 2 minutes.
Add half of the flour mixture and half of the Baileys Irish Cream to the batter and beat on low until incorporated. Add the remaining ﬂour mixture and Baileys Irish Cream and beat until combined.
Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar until light and fluffy, about 3-5 minutes. Add Baileys and beat until combined.
Using a knife or spoon, spread the filling onto the ﬂat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.
Source: adapted from Burn Me Not
One Year Ago: Classic Irish Soda Bread
Two Years Ago: Irish Cream Cheesecake Brownies