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Posted By Erin Bolger


27 fingers or about 300grams of Shortbread FIngers

2/3 cup butter
2/3 cup brown sugar
1/2 cup butterscotch chipits
1 1/4 cups sem-sweet chipits

Preheat the oven to 425 degrees.

Place a piece of parchment paper in an 8 or 9-inch square baking dish let it hang over the sides;grease. Place the shortbread fingers to fill the bottom of the pan.

In a medium saucepan over medium heat bring the butter and sugar to a boil;stirring often. Continue to boil for 5 minutes stirring occasionally; the mixture will thicken up.

Pour overtop of the shortbread and spread evenly. Bake in the preheated oven for 5 minutes. Remove from the oven evenly distribute the chipits and place back in the turned OFF oven for a few minutes until the chipits soften.

Using the back of a spoon spread evenly. Some butterscotch chipits may not melt that is AOK they still taste yummy. Once cooled store in the fridge.

Remove the squares by lifting the parchment and cut into bite size squares and make sure you have a good ticker before you eat this stuff it may have a lot of butter in it!!

Posted By Erin Bolger
Hola Everyone, I had the pleasure of working with Mina Samuels and writing a guest blog for her website RUN LIKE A GIRL.

Mina is the author of the fabulous BOOK with the same name. You can read the blog HERE and also get my recipe for Coconut Chocolate Chunk Cookies ... made with healthy stuff ... seriously!!

Posted By Erin Bolger
1 cup butter, softened
2 cups sugar

4 eggs
2 tsp. vanilla extract

1 cup Guinness

1 cup unsweetened cocoa
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

1 cup buttermilk

Thoroughly grease a bundt pan. I used a silicone bundt pan. Baking spray (with flour) works really well to get in all the nooks and crannies.

Preheat the oven to 325 degrees.

Mix together the butter and sugar until light and fluffy. Add the eggs and vanilla;mix until just combined.

Stir in the Guinness.

In a separate bowl whisk or sift together the cocoa, flour, baking powder, baking soda and salt.
Gradually add to the wet mixture; mix

Once combined gradually stir in the buttermilk.

Pour the batter into the prepared pan I like to set my pan on a cookie sheet while baking.
Bake for app. 1hr or until a toothpick inserted closer to the middle comes out clean.

Remove from the oven. While the cake is slightly warm and cool enough to touch place a plate on the top. Invert the cake. Wiggle the pan free from the cake with very slight movements evenly around the pan. You want to be gentle so the cake will come out perfect!


1/2 cup butter 2 tbsp. cocoa 1 cup sugar 1/4 cup water 1/4 cup Guinness

In a small saucepan over medium heat combine the butter, water, cocoa and sugar. Bring to a boil and continue boiling for about 5 minutes. Mixture will thicken up. Stir often.

Remove from the the heat and stir in the Guinness. Let the sauce sit until it reaches room temperature. It will thicken up as it cools.
Just before you are ready to serve the cake (30 minutes before) brush or spoon the sauce on to the outside of the cake. Letting the sauce soak in. Serve & Enjoy!!
Store any uneaten pieces in an airtight container in a cool dry place or the fridge.


guinness cake

Posted By Erin Bolger
3/4 cup heavy whipping cream

3 tbsp. butter, softened

300g. dark chocolate, finely chopped (the better the chocolate the better the truffle)

1/4 cup rose champagne

cocoa for rolling

Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around edges. Add butter, stir until melted
Place chopped chocolate in a bowl, pour heated cream over top. Stir until melted. Stir in champagne
Pour chocolate in a shallow dish. Cover with plastic wrap. Place dish in fridge for about 30 minutes to set. Using a melon baller make small balls of chocolate. Place on a lined cookie sheet and set in fridge for another 30 minutes
Dip your hands in cocoa. Roll truffles to smooth out texture and then roll in cocoa
Store in an airtight container in the fridge for a couple of weeks


Posted By Erin Bolger
You Can't Be A Witch Without A Broom!!


1/4 cup butter
2 cups peanut butter chips or 1 300g bag
2 cups of dark or semi-sweet chocolate chips

5 Shredded Wheat biscuits, crumbled
App. 15 pretzel rods, broken in half
Halloween jimmies

In a large saucepan over medium heat melt the butter, peanut butter chips and chocolate chips. Stirring often. Remove from heat and stir in the crumbled Shredded Wheat.

Line a cookie sheet with parchment paper. Break the pretzel rods in half. Spoon a tablespoonful of the mixture on top of one end of the pretzel rod. About 1-inch up the rod. Shape the mixture in the shape of a witches broom. Sprinkle with Halloween Jimmies. Let set in a cool area or in your fridge. Store in an airtight container in a cool dry place.

Happy Halloween!!





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Erin Bolger
Toronto, Can...


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