• 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons water
  • 2 cups chilled whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons Irish whiskey
  • 1 tablespoon instant espresso powder or instant coffee powder
  • 1 1/4 teaspoons unflavored gelatin
  • 1/4 cup Baileys Original Irish Cream


  • Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts. Continue boiling 2 minutes. Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature. Stir whiskey into remaining caramel in saucepan. Pour into bowl.
  • Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin mixture over low heat until melted. Stir gelatin mixture into caramel in bowl. Place bowl over large bowl filled with ice and water. Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
  • Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream into caramel mixture in bowl. Divide caramel mousse among 6 balloon-shaped wineglasses. Add Baileys to remaining whipped cream and continue beating until stiff. Spoon mixture into pastry bag fitted with star tip. Pipe atop mousse.

Let chill at least 3 hours. Can be made 1 day ahead. Original recipe& picture from Bon Appetit.




  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon instant coffee powder


  1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
  3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
  4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
Makes about 12. If you can’t find sweet potato puree, make your own using either baked or canned whole sweet potatoes. Puree in a processor until completely smooth.  Recipe and photo from