Here at the Kenmore Live Studio host Cody Gough talks about the Kenmore Live Studio before introducing the judges for the toaster oven challenge edition of Cooking Combat. Crave Cuisine Chef/Owner Lori Terry, Shari Quilling of Magner's Irish Cider, and registered dietitian Rob Masterson of nutritionlately.com then introduce themselves to the audience before the judges meet the Chicago Cooking Chicks who will be competing in the cooking competition.
Chicago Cooking Chicks Caitlin Roth and Kelly Alesso first demonstrate how to prepare Guinness Cupcakes with Irish Cream Frosting using only a Kenmore Elite Toaster Oven. Watch and learn how to whip up a delicious St. Patrick's Day themed confection!
"Kenny More," the world's first spokesmime (for a brand that speaks for itself), then opens up his bag of tricks for the audience. Watch and see what awaits Kenny More at the end of the rainbow!
Chicago Cooking Chicks Vanessa Moses and Flavia De Bortoli then demonstrate how to prepare a Guinness Chocolate Soufflé using only a Kenmore Elite Toaster Oven. Watch and learn how to whip up a delicious St. Patrick's Day themed confection!
The judges then deliver the results of the competition before the Chicago Cooking Chicks and the Kenmore Live Studio celebrate their one-year anniversaries with a special St. Patrick's Day themed cake. Watch Kenny More present the delicious-looking cake for the celebration!
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Recipe: Caitlin and Kelly's Lucky Irish Cupcakes
Chefs: Caitlin Roth and Kelly Alesso
2 C all purpose flour
1/2 C cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C white sugar
1/2 C packed brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
1/2 C sour cream
1 12 fl. oz. bottle Guinness beer
Preheat your Kenmore Elite Toaster Oven to 375 degrees, convection. Line 24 muffin cups.
Whisk together the flour, cocoa powder, baking soda, and salt.
Beat the butter, granulated sugar, and brown sugar until light and fluffy. Add one egg and beat until evenly mixed and fluffy, and make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. Add the sour cream and beat in, then with the mixer running.
Slowly pour in the Guinness - you don't want it to lose all of its carbonation.
Sift the dry ingredients into the batter. Stir the batter until it is evenly mixed. Pour batter into cupcake liners.
Bake for 20 -- 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool before frosting.
1 8oz. bar of cream cheese, softened
8 T unsalted butter, softened
3 C confectioner's sugar
5 Tablespoons of Bailey's Irish Cream
Green sprinkles, 4 leaf clover shapes preferred
In a large bowl, add the cream cheese, butter, and confectioner's sugar and beat until light and fluffy. Slowly drizzle in the Bailey's. Beat until completely incorporated into the frosting. Garnish cupcakes with sprinkles.
Recipe: Guinness and Irish Cream Chocolate Cake
Chefs: Vanessa Moses and Flavia De Bortoli
Serves: 6 (served in 3"x2" ceramic ramekins)
2 cups Guinness
2 cup butter (room temp)
3 cup sugar
11/2 cup sour cream
1 ½ cup cocoa powder
4 cup four
1 tsp baking powder
1 tsp salt
1. Cream butter and sugar together with mixer (hand-held or stand)
2. Add eggs one at a time
3. Add Guinness and sour cream
4. In a separate bowl add all dry ingredients
5. Combine the wet and dry together
6. Scoop into butter/sugar ramekins and bake for 20 minutes at 400 degrees
Irish Cream extract
Sugar (to taste)
Green food coloring
Make a whipped cream for on top