Mudslide Pancakes Or Waffles Recipes

MUDSLIDE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with cooking spray.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink or irish cream. Mix well to combine. Transfer to prepared baking pan and set aside.
• In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.

MUDSLIDE CUPCAKE

Steps:

• 1. For the cupcakes: Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.
• 2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.
• 3. Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy. Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.
• 4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
• 5. Add the egg yolks, one at a time, mixing well after each addition.
• 6. In a separate bowl, combine the flour, cocoa, and baking soda.
• 7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.
• 8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
• 9. Fill each prepared cupcake liner about two-thirds full.
• 10. Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.
• 11. For the Kahlua buttercream: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
• 12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary. Set aside.
• 13. For the Bailey's buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out....), combine the butter and powdered sugar until smooth.
• 14. Add the vanilla extract and Bailey's Irish Cream, mixing well until combined.
• 15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

BOB EVANS WAFFLES (OR PANCAKES) COPYCAT

Steps:

• Preheat waffle iron. If preparing waffles in advance, preheat oven to 200°F.
• Whisk flour, sugar and baking powder in large bowl.
• Whisk eggs and milk in medium bowl until well blended. Pour liquid ingredients over dry ingredients; whisk until just combined. Stir in butter until blended.
• 1/2 cup of batter per waffle.
• Serve immediately or hold in oven until ready to serve.

MEXICAN MUDSLIDE

Steps:

• Pour liqueurs and heavy cream into a shot glass or martini glass.
• Sprinkle with a dash of cinnamon.

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400°.
• Line baking sheets with Silpats or parchment paper; set aside.
• In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
• Add cooled, melted chocolate mixture, and combine on low speed.
• Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
• Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
• Bake until set, 12 to 15 minutes.
• Let cookies cool completely on baking sheets.