This bailey’s Irish cream mug brownie is decadent, fudgy and the perfect single serving! Whisk your ingredients in a mug, drizzle in your Irish cream, cook for 60 seconds then serve with ice cream. YUM.
Your weekend treat is here!
This Bailey’s mug brownie is the perfect little treat to enjoy for the next week. Let’s celebrate Saint Patrick’s Day with all the Irish cream! This one minute personal mug brownie is rich and decadent and most importantly, the perfect size. A single serving!
When it’s topped with vanilla ice cream, it’s the ideal indulgent dessert that you can make in a minute. An actual minute!
Okay, a little more than a minute but not MUCH more.
I am generally against mug cakes… it’s so rare that one is GOOD. you know? I’ve made a few decent mug muffins, but when it comes to brownies or cookies or cake, I’d rather just make the real thing.
Back in 2020, I decided to make us a quick treat one night. You know, when we were in the thick of things. This mug brownie was born and back then, we topped them with Jeni’s brambleberry crisp ice cream. Oh my gosh – the combo is FABULOUS. I can’t recommend it enough.
Top a warm brownie with any variety of berry ice cream and you.will.love.it.
Today though, we’re making a Bailey’s version.
I’ve always had an affinity for Bailey’s. Even as a kid, I just thought it smelled so delicious when my mom would serve it to the adults on holidays. And then once I could drink it, I fell in love.
It’s excellent in coffee, sure. But I love it on ice or better yet, in just about anything. I’ve even made my own Irish cream liqueur before!
P.S. it’s pretty easy. You should try.
For this mug brownie, all the liquid is Bailey’s. Yes. YUM. If you don’t want to use Bailey’s or want to make this for your kids, just use milk in its place! I’ve switched it out successfully many times and it’s very easy and of course, tastes amazing.
The rest is so easy. Flour, sugar, cocoa powder, melted butter or vegetable oil, vanilla extract and salt. Chocolate chips for that gooey, melty chocolate.
Super simple and classic for the richest, fudgiest mug brownie there is.
Add a scoop of ice cream. And a sprinkle of cocoa! Maybe even one more splash of Bailey’s. HAPPY FRIDAY.
Baileys Irish Cream Mug Brownie
Bailey’s Mug Brownie
Prep Time: 5mins
Cook Time: 1min
Total Time: 6mins
This bailey’s Irish cream mug brownie is decadent, fudgy and the perfect single serving! Whisk your ingredients in a mug, drizzle in your Irish cream, cook for 90 seconds then serve with ice cream. YUM.
2tablespoonsflour
2tablespoonssugar
1tablespoonunsweetened cocoa powder
1pinchof kosher salt
2tablespoonsBailey’s Irish Cream Liqueur
1tablespoonvegetable oil or melted butter
¼teaspoonvanilla extract
2tablespoonschocolate chips
vanilla ice cream,for serving
In a microwave-safe mug, mix together the flour, sugar, cocoa powder and salt. Add in the liqueur, vegetable oil and vanilla extract. Mix until combined. Stir in the chocolate chips.
Microwave for 60 to 75 seconds, until the brownie is set. Serve immediately with ice cream on top!
You may have go-to recipes for your meal-prepped lunches and weeknight dinners, but have considered how to shake them up to add some more nutrition? For a low lift, you can give your favorite foods a major nutritional boost.
Do you usually add mayo to your Caesar salad? Try using avocado instead to infuse the dish with heart-healthy fats. And instead of topping that salad with your typical croutons, try getting your crunch factor from antioxidant-rich pecans (toasted, of course).
If you typically use cream cheese and/or sour cream to make your spinach-artichoke dip, try subbing in Greek yogurt to achieve that tangy creaminess with some added protein.
The world is your swappable oyster.
1. Mayo → mashed avocado
Avocados offer creamy-dreamy goodness with a hefty dose of fiber, heart-healthy fats and potassium. The green-hued fruit has undeniable star power that shines through in just about any dish. As if you needed more proof than guac, there are salads with avocado and avocado toast … I could go on and on. So, I will! Mashed avocado makes for a scrumptious spread for sammies and wraps. One important note: It has to be ripe so it’s creamy enough to spread. (If you find it’s too stiff, you may need to mash it in a bowl with a fork before spreading.) I use about 1/4 to 1/3 avocado per wrap, and you can slather it right down the center or around the entire perimeter. If you choose to use it on a sandwich, you may want to toast your bread first so the bread doesn’t break apart. And don’t tell anyone: I even use avocado instead of mayo in my Caesar Dressing.
Joy Bauer
2. Croutons → toasted pecans
Crunch! Crunch! That’s the sound of crispy satisfaction coming straight from your salad bowl. No, they’re not croutons, they’re toasted pecans, which offer a similar texture and feel but with heart-healthy fats and antioxidants. And the flavor? Buttery, nutty and gently sweet. Note that toasting pecans intensifies the flavor and crunch, so it’s a must. Here’s the easiest way to make toasted pecans.
Courtesy Joy Bauer
3. Brown rice → farro
Brown rice is an obvious winner. The whole grain delivers vitamins, minerals and some fiber, and it’s versatile enough to complement to just about any meal. While brown rice has earned a regular spot in many homes, farro is an ancient grain worth getting to know. That’s because it provides more than double the amount of fiber and protein compared to brown rice and is just as easy to make. It has a lighter flavor than brown rice, slightly nutty and a bit sweet (some even say with subtle hints of cinnamon). I love its texture — it’s chewy and puffy, so it’s quite filling and satisfying. It’s an ideal side to meat, chicken and fish, but it’s also great chilled and added to any sort of cold salad. In fact, I make a Farro Pilaf with various aromatics and tasty mix-ins like pistachios and dried cranberries that’s always a crowd-pleaser.
Joy Bauer’s Farro PilafJoy Bauer
4. Sour cream → Greek yogurt
Sour cream is the topping of choice for baked potatoes, chilis, tacos and nachos. But I personally have a thing for Greek yogurt when my dish needs a dollop of deliciousness. Unlike regular yogurt, Greek yogurt is strained, making it thicker, tangier and more similar to sour cream in texture and taste, with the added perk of extra protein. Add a spoonful or two to these Loaded Sweet Potatoes or this Butternut Squash Chili, and dig in!
Joy Bauer
5. Canned tuna → canned salmon
If you’re going to go fish, why not try canned salmon? All canned fish are packed with protein and are a budget-friendly way to hit your weekly fish quota. And of course, there’s no need for canned tuna to be canned for good, but swapping to salmon offers a number of benefits, including more heart-healthy omega-3 fats and bone-strengthening vitamin D. Now that’s the reel deal! Try this Wild Salmon and Chickpea Salad for a scrumptious fix.
Joy Bauer’s Wild Salmon and Chickpea SaladJoy Bauer
St. Patrick’s Day, or the Feast of Saint Patrick, is a religious and cultural celebration held on March 17, the date that Saint Patrick, the foremost patron saint of Ireland, passed away. I love Ireland and can’t say enough about my time on the Emerald Isle. I am part Irish, but that’s not why. When I was 19 I studied for a semester in England and spent time in Ireland as well. I visited both Dublin and the countryside. In both locations I found the people kind, friendly, happy, full of life, family-focused, dedicated to their communities and always up for a good time.
I also appreciate the “feel” of Ireland. I’ve visited twice more since that first time and have been to the Cliffs of Mohr, Galway, Cork, Blarney and more. I appreciate the laid-back feeling of Ireland, something I don’t feel in the U.S. (except for maybe when I’m on a beach on vacation!). The Irish seem to put family and enjoying life, truly living each day to the fullest, above work, something that I don’t think we Americans are particularly good at. I also love that it’s possible to see nearly the entire country during one’s vacation!
When you think of Ireland and St. Patrick’s Day, you may picture four leaf clovers, beautiful farmland, sheep or Irish dancing. Maybe you think of Guinness. But there’s more to the Irish people and the Irish pub scene than Guinness. For instance, if you haven’t tried Irish cream liqueur, I highly recommend it. You might drink it on the rocks or add it to your coffee. It also makes a great cocktail ingredient.
This Irish cream mudslide cocktail recipe is one you should try. The creamy vodka cocktail is easy to make, delicious and such a lovely way to celebrate St. Paddy’s Day (said in an Irish brogue, of course).
Inside scoop: There’s no need to buy top shelf vodka for this drink. I think your money is better spent on a good Irish cream liqueur. The taste of a mudslide may mask its strength; a mudslide is nearly as strong as a margarita! Drink responsibly. Sláinte!
Cuisine: Irish
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
Ingredients
1 – 1 1/2 ounces vodka
1 ounce coffee liqueur
1 ounce Irish cream liqueur (I prefer Bailey’s)
Here’s how to make it:
Pour all the ingredients into a cocktail shaker filled with ice.
Shake!
Strain into a rocks glass (also known as an old-fashioned or lowball glass) filled with fresh ice and serve (it’s better to pour the drink over ice rather than add ice after).
Note: we may occasionally reference products based on a contributor’s personal opinion. But 30Seconds is not affiliated or in no way endorses or makes any warranties about specific products. However, 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here’s how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Rachel Nuzum is senior vice president for plan at the Commonwealth Fund.
Almost 400,000 Us residents on Medicaid have diabetic issues and are insulin-dependent. Forty {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of them have difficulties affording wholesome meals. This usually means that regardless of the $34 billion Medicaid spends on these enrollees each year, practically half are probably to have issues controlling their disorders properly.
This tends to make no perception. We know that the greatest — and most price tag-helpful — way to deal with diabetic issues is with a nutritious diet, yet one particular of the premier resources of coverage in the United States — the Medicaid program — has experienced constrained authority to tackle this essential have to have. The identical is true of quite a few other life style-dependent wellness situations.
Here’s a option: Enable People in america use Medicaid cash on nutrition and healthier meals.
It is not as radical as it may well seem. Medicaid, which has been supplying health and fitness coverage to the most vulnerable Us citizens due to the fact 1965, is correctly suited for this purpose. In actuality, each Democrats and Republicans are obtaining powering this strategy.
The federal governing administration has been approving state Medicaid demonstration assignments addressing access to healthful foods. 3 states — Arkansas, Massachusetts and Oregon — have gained the go-forward to invest portions of their Medicaid budgets on factors this kind of as groceries and nourishment counseling.
Some may well item that Medicaid is a health and fitness-care method. Why need to its funding be utilized for food, particularly when there are other courses focused to handle hunger?
The reply is that Medicaid was built to give states overall flexibility to exam new methods to provide beneficiaries but with important guardrails. By applying for waivers, states can experiment with procedures to enhance the well being of their populations with some vital provisions: They must endorse the goal of the Medicaid software, and they ought to not maximize federal paying out and are topic to official evaluation.
It’s obvious that making use of Medicaid to spend for food stuff falls within the mission of the software. In the summer season of 2020, at the height of the covid-19 restrictions, some 45 million Us citizens — disproportionately Black and Latino Us residents — did not constantly have adequate to take in. And sturdy investigation shows that accessibility to healthful ingesting can avoid very long-phrase health problems these types of as being overweight and coronary heart illness. It can even decrease emergency place visits.
Paying out for diet would possible also lessen Medicaid fees in the lengthy term. Foodstuff insecurity is connected to greater wellbeing-treatment expenses and poorer well being results. This is a massive explanation People in america are living shorter, sicker lives than most made international locations even however they commit extra on wellbeing treatment for every capita than any other nation. It isn’t just about how a great deal cash we are spending it is also about what we are investing it on.
Federal anti-hunger packages these types of as the Supplemental Nourishment Support System, regarded as SNAP, are essential to assuaging food insecurity, but they exist exterior the well being-treatment procedure and thus simply cannot be used to address our continual wellness troubles. They also are topic to federal and state eligibility prerequisites and restrictions — and would want an act of Congress to be expanded.
Medicaid, by distinction, has a proven track file with experimentation. Some of the most significant innovations in residence- and local community-primarily based care, tele-maternity treatment and much more have arrive from the method.
Picture what could take place if individuals with inadequate wellness did not also have to get worried about acquiring plenty of wholesome foods. Think about if, in addition to prescribing medications, health professionals could prescribe healthy meals. Even the most effective wellbeing-care products and services and modern solutions are inadequate — and could in simple fact be squandered — without having integrating meals into the wellbeing-care encounter.
Medicaid can enable make that come about. The U.S. wellbeing-treatment technique is skewed toward paying for widgets and gizmos and strategies to treatment for people today who are currently sick. It’s time to make sure our sources are geared towards what people today need to are living wholesome lives — and get started investing in wellbeing.
ASHEVILLE – A collective of local creatives are hatching plans for how best to showcase and celebrate the flavors of the Southern Appalachians.
This year, the chef-driven event formerly known as Chow Chow Culinary Festival will return with a new name, new dates and a different venue. And the organizers are introducing a contemporary approach to build support for the local, independent and creative food and beverage community that’s driving the region’s industry “to empower economic resilience.”
“The number one thing that sets us apart is our genuinely intense focus on the Southern Appalachian foodways and the history ― the arc — of that narrative. How did we get there and where are we going?” said Chow Chow’s new executive director, Melissa Scheiderer.
Scheiderer shared details about what the nonprofit organization’s cooking up for Chow Chow 2023, and why it’s an event weekend not to be missed.
Here are five things to know about this year’s homegrown culinary extravaganza.
Chow Chow Culinary Festival was founded by a group of local visionaries that included James Beard Award–winning chefs Katie Button, Meherwan Irani and John Fleer and East Fork’s co-founder Connie Matisse in 2019.
The change is to better communicate what the event is about, which goes beyond what’s on a plate.
“The term culinary, it makes a lot of sense, but it doesn’t really include all the farmers that are in our ecosystem and the makers and all the creative spirit of Asheville, especially as it relates to food,” Scheiderer said. “We wanted to be inclusive, we wanted to be durable. We know that it’s more than just a food festival, so where we settled was two simple words: food and culture.”
The organization’s Board of Directors has new and returning members representing the local restaurants, food and beverage businesses and community-focused groups.
Shay Brown, of the local events agency Shay & Company, will resume her role as festival director.
It’s a significant change from last year, when the event series spanned over three weekends during the 2022 Summer of Chow Chow.
A condensed calendar
For 2023, the festival will scale back to one weekend, as it was in its debut year. However, the series will be even more robust.
The schedule details will be announced in the upcoming weeks and will include a host of dinners, workshops, performances, tastings, talks and demonstrations.
In addition to food tastings, a wide assortment of beverages will be available that include local, craft spirits and zero-proof drinks, beer, sodas and more.
A new venue
Chow Chow will return to its original home in Pack Square Park in downtown Asheville.
The main stage and maker’s market will be in the open-air venue, and the organizers teased that some festival programming will be hosted across the city.
“The bulk of our events will have this gravity in the heart of downtown Asheville, which I think will be fun and different from the previous years,” Scheiderer said.
The cost
Tickets will go on sale in April ― the exact date to be determined.
The price to pay to mix and mingle with Chow Chow’s chefs, makers, artists, farmers, storytellers and entrepreneurs will vary from low and no-cost events to paid, ticketed sessions.
The cost for each program will be announced later, too.
“We want the event to feel welcoming to folks from different socioeconomic backgrounds, folks who might be interested in food and food culture or dining or agriculture, and folks who just want to learn about the region and the history and want to feel more connected to the place that they live,” Scheiderer said.
The organizers welcome visitors to the area to partake, learn and take what they’ve learned about the Southern Appalachians back to their homes.
Partial proceeds go toward Chow Chow’s mission to generate money in the local economy, which includes paying those working the festival.
“We understand that asking them to step away from their revenue-generating activities of their life is a big sacrifice,” she said. “We are spending, it will probably be close to a quarter to a third of our budget just on honorariums. … We see that as a direct infusion of cash into the community that we are celebrating.”
For announcements about ticket sales, speakers and more, visit chowchowasheville.com and follow on social media, @chowchow_avl.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Twitter/Instagram @PrincessOfPage. Please support this type of journalism with asubscription to the Citizen Times.
When Toni Okamoto was starting her plant-based food journey, like many people, she thought eating healthy had to be expensive.
“I’ve been without a car at times, I’ve worked multiple jobs at times trying to make ends meet, I lived below the poverty line until just a few years ago, and I have found a way, specifically through meal planning, that has helped me get out of debt and become more financially free,” she told CBS News.
Now, the blogger and social media star shares her money-saving meal tips with more than 570,000 Instagram followers.
And with inflation affecting shopping staples like eggs and butter, her latest cookbook, “Plant-Based on a Budget: Quick and Easy” (out Tuesday, March 7), shows readers how to make 100 plant-based recipes that save you money and also time, from freezer-friendly and make-ahead breakfasts to one-pot and 30-minute meals.
“I want to share that it doesn’t have to be a big to-do to incorporate healthier dishes into your family’s dinners, lunches and breakfasts,” she says. “When I think about meal planning, it can be overwhelming, and I wanted to share that it can be a mix of store bought and homemade so that you’re not having to cook from scratch and spend all day Sunday or every night of the week making something nourishing.”
Okamoto also brought her Mexican and Japanese backgrounds into the project with recipes like Sopa de Fideo, which she highlights as one of her favorites in the book.
“It’s very simple. It’s very affordable. It’s filling, and I grew up eating that as a kid,” she says of the dish. “It reminds me of being a little girl, and I feel like I’m wrapped in a hug from my grandma.”
To help inspire some plant-based, budget-friendly meals in your home, here are 3 recipe excerpts from Okamoto’s book:
Hash Brown Veggie Breakfast Burritos
Makes 8 burritos | Ready in 20 minutes Honestly, you can wrap just about anything in a tortilla and it will taste better. Tofu scramble is no exception. With the help of hash browns, refried beans, peppers, and spices, I’ve put a Mexican-inspired twist on this hearty burrito, but you’re welcome to change out this tofu scramble with the version from The Friendly Vegan Cookbook, or simply load up your tortilla with leftover cooked veggies, grains or salad.
Ingredients: • 2 cups frozen hash brown potatoes • 1 tablespoon vegetable oil • 1/2 large yellow or red onion, diced • 1/2 large red or green bell pepper, diced • 4-5 cremini or button mushrooms, sliced • 3 garlic cloves, minced • 1 1/2 teaspoons ground cumin • 1/4 teaspoon ground turmeric • 1 (14- to 16-ounce) package extra- or super-firm tofu, drained and pressed • Salt, to taste • 8 burrito-size flour tortillas • 1 (15-ounce) can vegetarian refried beans
Optional additions and swaps: • Swap the hash brown potatoes for tater tots • Swap the oil for 1/4 cup water • For spice, add 1/2 teaspoon red chili flakes or 1 minced serrano pepper in step 2 • For more flavor, add 1/8 teaspoon smoked paprika in step 3 • For a cheesy flavor, add 1 1/2 teaspoons nutritional yeast in step 3 • Add crumbled cooked Soyrizo in step 6 • Add vegan cheese in step 6
Optional additions for just before serving: • Diced avocado • Minced fresh cilantro • Pico de gallo • Your favorite salsa or tomatillo salsa
Burritos you can prepare and freeze for easy mornings? Sign us up!
Courtesy of Toni Okamoto
Directions: 1. Cook the hash brown potatoes according to the package instructions and set aside. 2. In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper, and mushrooms, and sauté until the bell pepper is tender, 3 to 4 minutes. 3. Stir in the garlic, cumin, and turmeric and cook until fragrant, about 1 minute. 4. Using your fingers, crumble the tofu into the pan and sauté until the tofu is golden, 4 to 6 minutes. Season with salt. 5. Warm the tortillas in the microwave for 15 seconds. (Alternatively, heat individual tortillas in another skillet over medium heat until warmed, about 1 minute.) 6. Slather a spoonful of refried beans onto each tortilla. Fill the tortillas with a generous scoop of the tofu filling and some hash brown potatoes. If you’re serving your burritos right away, you can add avocado, cilantro, pico de gallo, and/or salsa now and roll them up. If you’re freezing your burritos for later (see Toni’s tips), it’s best to add these ingredients after thawing.
Toni’s tips: When frozen and reheated, these taste as fresh and delicious as the day they were made. After they’ve completely cooled, wrap each burrito individually in aluminum foil and place in a freezer bag or airtight container. Keep frozen for up to 2 months. To reheat, unwrap and microwave for 3 minutes, flip, and then heat for 3 more minutes. If you don’t have a microwave, you can bake at 400 degrees for about 30 minutes, or until your burrito is heated through.
Pesto Pasta
Pine nuts can be expensive. That’s why Toni Okamoto made a pesto recipe that allows for substitutions.
Courtesy of Toni Okamoto
Serves 4 | Ready in 30 minutes I love a recipe that allows you to work with ingredients you already have in your pantry, and this Pesto Pasta is just that. While typical pesto calls for expensive pine nuts, this version allows you to use more affordable and readily available pumpkin seeds, sunflower seeds, walnuts or other nuts you have on hand.
Ingredients: • 1 (1-pound) package your favorite pasta • 1 1/2 cups tightly packed fresh basil leaves • 1 cup your choice raw nuts or seeds (walnuts, shelled sunflower or pumpkin seeds, etc.) • 3 garlic cloves, peeled • 1/2 cup olive oil • 1 tablespoon lemon juice • 1 teaspoon salt • Black pepper, to taste Optional additions and swaps: • Swap the basil for parsley, spinach, arugula, or a combination of any of them • For spice, add a pinch of red chili flakes in step 2 • Add 2 tablespoons nutritional yeast in step 2 • Add 2 cups your favorite steamed veggies in step 3
Directions: 1. In a large pot, cook the pasta according to package instructions until tender. Drain and transfer to a large bowl. 2. Meanwhile, combine the basil, nuts or seeds, garlic, olive oil, lemon juice, and salt in a blender or food processor, and blend on high until smooth and creamy. 3. Stir the pesto in the pasta. Season with a few grinds of black pepper. Toni’s tips: Ice cube trays aren’t just for making ice; try using one to preserve your pesto! Triple or quadruple the pesto in this recipe, pour it into an ice cube tray, freeze it, then pop out your pesto cubes and store them in an airtight container for up to 3 months. To reheat, in a medium pot, add 3 or 4 cubes (or more if you want extra flavor) to a serving of cooked pasta and heat over medium-high heat, stirring until they melt and become a sauce that evenly coats the pasta.
Depression-Era Vanilla Cupcakes
Toni Okamoto’s Depression-era vanilla cupcakes skip eggs and dairy for a budget-friendly dessert.
Courtesy of Toni Okamoto
Makes 12 cupcakes | Ready in 45 minutes As the name suggests, this type of cake dates back to the Great Depression, when many Americans couldn’t find or afford typical baking ingredients like eggs and butter and had to get creative with pantry staples. I’m all about minimalist baking, so when a simple recipe with easy-to-find ingredients comes along, I hold on to it and never let go.
Ingredients: • 1 1/2 cups all-purpose or whole wheat flour • 3/4 cup granulated sugar • 1 teaspoon baking soda • 1/2 teaspoon salt • 2 teaspoons vanilla extract • 1 teaspoon white or apple cider vinegar • 1/4 cup + 1 tablespoon vegetable oil • 1 cup water Directions: 1. Preheat the oven to 350 degrees. Line a muffin tin with silicone or paper baking cups. 2. In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth. 3. Fill each baking cup three-quarters full with batter. 4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
