Someone brought attention to an old recipe I wrote for Irish Car Bomb Cheesecake, and as much as I want to revisit that recipe, today wasn’t the day.
However, when my daughter text with an interest in coming out for a visit and a day of baking and going through clothes, it occurred to me that a pan of Car Bomb Brownies would be ideal time wise and for using the cannabis butter she was bringing.
John and I finished up our Sunday Bloody Marys and hit the liquor store for a few sneaker bottles and a Guinness, and then we were on our way to meet her at the compound.
Yes, Cookers!! My daughter came over. And yes, I want to tell you all the things, but I committed to food talk here. Plus we are taking our relationship slow and mellow. All I will say is that I look at this tall and beautiful, sweet, funny, intelligent woman; and all I can think is, this is my child?? I’m in awe of her. And I’m so very grateful that we are working at our relationship. Ok. That’s all ya get.
We used a dark chocolate fudge brownie mix replacing the oil with melted cannabis butter and the water with Guinness stout. We also used a little canna butter for the Jameson Caramel Sauce. The cheesecake layer was infused with Bailey’s Irish Cream, and when I do the recipe in the future I will use a swirl method rather than layering the cheesecake. In fact, there are a few changes I’ll be making, but for now these were quick and easy.
You can make these thicker by using the 2 egg recipe, but I prefer the “fudgy” brownie over the cake like texture. As far as your butter or oil choice, that’s up to you. I’m not any kind of expert with cannabis edibles, but these worked. That’s what I know.
What You Need:
2/3 c melted butter
2/3 c room temperature Guinness stout
1 8 oz pkg cream cheese, softened
1/3 c sugar
1.5 oz Bailey’s Irish Cream
1/2 Tbsp flour
1/2 c caramel sauce
1 tsp Jameson Irish Whiskey
1 tsp cannabis butter (or not)
What You Do:
Preheat oven to 350°
In a large bowl, prepare brownie mix using 2 eggs, the stout and the melted butter.
Spray a 9×13 cake pan and pour brownie mix in, spreading evenly.
Clean your mixing bowl and add to it the cream cheese, sugar, Bailey’s and one egg.
Beat this with a hand mixer until smooth.
Spread it over the top OR drop dollops into the brownie mix and swirl with a knife.
I cheated on my caramel sauce by using plain old Smuckers®️ caramel warmed up and with Jameson and canna butter added.
You can make your own with some simple ingredients, and I have one on the Rumchata Cheesecake recipe, so I’ll drop that down at the end of this whole thing.
Whichever caramel you use, drizzle some around the cheesecake and cut in with a knife, or you can create wells with a fork like I did here.
Bake for 45 minutes, or until the cheesecake appears firm and golden.
Remove from oven and allow to cool at least 1 hour before cutting and serving.
That’s it. Easy as can be, and delicious. Again, you don’t have to use canna butter, but if you do; be careful. These are so tasty that you’ll find yourself wanting to eat 3.
I had 1 and a crispy edge and woke up on the couch when my man got up for work this morning. That’s all I’m saying. Drool running down my chin and the whole stroke. Moderation, my friends.
Either way I know you will enjoy these and they are awesome for any St Patrick’s party or just to have around. Look at that dark fudgey goodness.
I hope you are all having a fabulous Monday. I’ll be seeing you later with the first of many “Meatless Monday” recipes. Believe it or not, I’m multi tasking the 2 recipes as I record this. Good times.
Peace out. Oh, and here is the recipe for caramel sauce if you feel so inclined.
Homemade Whiskey Caramel:
1/4 c unsalted butter
1/2 c sugar
1/2 c Irish Whiskey
1/2 c heavy cream
Dash of salt
How To Rock It:
In 1-quart saucepan, melt 1/4 cup butter.
Add remaining ingredients.
Cook over medium-high heat until sugar melts and mixture comes to a boil.
Boil about 1 minute.
Remove from heat; cool 10 minutes before drizzling over cheesecake.
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