Irish Coffee Brownies

36 brownies
Prep: 25 minutes
Bake: 15 minutes
Ingredients:
 
1-1/4 cups granulated sugar
¾ cup butter or margarine, softened
½ cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup milk
¼ cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped cashewnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee 
chopped cashenuts (optional)

Directions:
 
1. Heat granulated sugar, butter or margarine, and ½ cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.

2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and ¼ cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stair in nuts. Pour into a greased 15*10*1-inch baking pan.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoons Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.

5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

Ginger Snaps

Ingredients:
50 gm butter
50 gm castor sugar
2 tbsp honey
50 gm flour
½ tsp ginger powder
1 tsp rum
Juice ½lime
Whipped cream
Sugared fruit
200 gm quartered strawberries
250 gm halved grapes
1 tbsp sugar
1 tbsp rum

Method:
Melt butter, sugar and honey. Add remaining ingredients and mix well. Grease and flour a baking sheet. Drop mixture in tsp 3” apart. Bake at 170 degrees C for 7-10 minutes till golden in co lour. Remove baking tray from oven, allow it to stand for 1 minute before removing ginger snaps. Roll around a wooden spoon handle. Allow it to set. Fill with whipped cream and serve with sugared fruit. For the sugared fruit, combine all ingredients. Chill for 2-3 hours before serving with ginger snaps.