Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting
For the Bailey's frosting:
5.5 oz 1/3 less fat Philly Cream Cheese, softened
1/2 cup powdered sugar
4 tsp Bailey's Irish Cream
For the cupcakes:
3/4 cup + 1 tbsp sugar
1 cup flour
7 tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 egg
1/2 cup stout
4 oz unsweetened apple sauce
1/4 cup unsweetened vanilla almond milk
1/4 cup reduced fat sour cream
1 tsp vanilla
1 1/2 tbsp canola oil
cooking spray
Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.
Refrigerate until ready to use.
Preheat oven to 350°F. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).
In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.
In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.
With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.
Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
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Irish Coddle
1 pound thick-cut bacon, cut into 1-inch pieces
1 pound Cumberland sausage or any mild pork sausage, cut into 1-inch pieces
2 large white onions, halved and thinly sliced
Kosher salt
1 cup fresh parsley leaves, finely chopped
Freshly ground black pepper
3 pounds russet potatoes, peeled and quartered
1/4 cup Irish stout, such as Guinness, optional
Irish soda bread, for serving
Preheat the oven to 300°F.
Add the bacon to a large Dutch oven and set over medium heat. Cook, stirring occasionally, until the fat renders, about 10 minutes.
Add the sausage and increase the heat to medium high. Continue to cook, stirring occasionally, until the bacon and sausage are nicely browned, about 10 more minutes.
Remove the pot from the heat and use a slotted spoon to transfer the bacon and sausage to a plate.
Drain the fat from the pot and return it to medium heat. Add the onions, a pinch of salt and 1/4 cup water.
Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot, then sprinkle the onions with 1 tablespoon of the parsley and plenty of black pepper.
Layer the bacon and sausage over the onions and sprinkle with 1 tablespoon parsley and more black pepper.
Layer the potatoes over the meat and add enough water to submerge everything but the potatoes, about 2 cups.
Season the potato layer with a pinch of salt and plenty of black pepper and sprinkle with 1 tablespoon parsley.
Bring the liquid to a boil (don’t stir!), then cover and transfer to the oven. Bake, checking halfway to add more water if needed,
until the onions are very tender and caramelized and the liquid has reduced slightly, about 2 hours.
Finish with a pour of stout, if using, and a final garnish of the remaining parsley. Serve immediately with soda bread.
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Guinness Brownies
Nonstick cooking spray, for greasing the pan
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon kosher salt
One 11.2-ounce bottle stout beer, such as Guinness® Extra Stout
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
2 teaspoons flaky sea salt, for garnish
1 tablespoon confectioners’ sugar, for garnish
Preheat the oven to 350°F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough).
Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
Use a fine-mesh sieve to sprinkle the confectioners’ sugar on top of the brownies and slice into 16 squares.
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Air-Fryer Reuben Egg Rolls
1 cup bagged coleslaw mix
4 oz. (about 8 slices) corned beef, trimmed of excess fat
4 slices reduced-fat Swiss cheese
1/2 cup sauerkraut, drained and patted dry
3 tbsp. light Thousand Island dressing, or more for dipping
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Place coleslaw in a medium microwave-safe bowl, and add 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until softened.
Drain excess liquid or pat dry. Chop corned beef and cheese slices, and add them to the bowl. Add drained sauerkraut and dressing. Mix well.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water. Repeat to make 5 more egg rolls.
Spray egg rolls with nonstick spray. Place in the air fryer cooking basket in a single layer. (If they don’t all fit in a single layer, cook a second batch afterward.)
Set air fryer to 390°F. (or the nearest degree). Cook for 7 minutes, or until golden brown.
MAKES 6 SERVINGS
Oven Alternative: No air fryer? No problem! Bake at 375°F. until golden brown, 25 - 30 minutes.
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Irish Cream Poke Cake
One 16.5-ounce box chocolate cake mix, plus required ingredients
3 tablespoons instant espresso powder
One 14-ounce can sweetened condensed milk
One 3.4-ounce box instant vanilla pudding mix
2 cups heavy cream
1/2 cup plus 2 tablespoons Irish cream liqueur
1/4 cup confectioners' sugar, sifted
1/2 cup semisweet chocolate chips
1/2 cup chocolate covered espresso beans, coarsely chopped
Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack.
Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves.
Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
Add the espresso liqueur mixture and whip just to incorporate.
Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake,
then sprinkle with the chopped espresso beans and serve cold.
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Key Lime Pie Tassies
½ cup butter, softened
1 3 ounce package cream cheese, softened
1 cup all-purpose flour
¼ cup finely chopped macadamia nuts
2 egg yolks
½ of a 14-ounce can (2/3 cup) sweetened condensed milk
½ teaspoon finely shredded lime peel
¼ cup fresh-squeezed lime juice (5 to 6 Key limes or 2 to 3 Persian limes)
1 – 2 drops green food coloring (optional)
1 recipe Sweetened Whipped Cream*(optional)
In a medium mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed until combined. Add flour and macadamia nuts. Beat on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 325°F. Shape dough into 24 balls. Press each ball onto the bottom and up the sides of an ungreased 1-3/4-inch muffin cup. Bake for 20 to 25 minutes or until edges are golden. Cool slightly in pan on a wire rack.
Meanwhile, for filling, in a medium bowl beat egg yolks with a whisk. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Stir just until combined (mixture will thicken slightly).
Spoon about 1 tablespoon of the filling into each pastry cup. Bake about 10 minutes more or until centers are set. Cool tassies in muffin cups on a wire rack for 10 minutes. Remove tassies from muffin cups. Cool completely on wire rack. Chill for 2 to 3 hours or until completely chilled. If desired, before serving, top tassies with Sweetened Whipped Cream*.
To Store:
Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
To Make Ahead:
Prepare as directed through Step 1. Wrap dough in plastic wrap and freeze for up to 1 month. Thaw dough in the refrigerator for 24 hours. Continue as directed in Step 2.
*Sweetened Whipped Cream
½ cup whipping cream
1 tablespoon sugar
¼ teaspoon vanilla
In a medium bowl, combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed just until soft peaks form (tips curl).
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Luck o' the Irish Brownie
4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2½ teaspoons vanilla extract
1 cup all-purpose flour
½ cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1½ teaspoons peppermint extract
6 drops green food coloring
1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract
Preheat the oven to 350°F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
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Green Velvet Cupcakes
1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. green food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. green sprinkles
Heat oven to 350°F.
Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
Spoon COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. Top with sprinkles.
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Lime Poke Cake
Cake:
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
Topping:
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling
Position an oven rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of a 9-by-13-inch pan.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.
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Irish Apple Cake
1/4 cup (1/2 stick) butter
1 cup sugar
1 egg, beaten
4 Granny Smith apples, cored,
peeled, and diced (2 cups)
1/4 cup chopped walnuts
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup all-purpose flour
Preheat oven to 350°F. Generously
grease an 8-inch square cake pan.
In a large bowl, cream butter and sugar
together until light and fluffy. Add the egg,
apples, nuts and vanilla and stir well.
Sift in
dry ingredients and mix well. Pour batter into
prepared pan and bake until cake is lightly
browned and a skewer inserted into the
center comes out clean (approx. 45 minutes).
Let cool in pan for 5 minutes, then unmold
and serve hot or cold with whipped cream or
vanilla ice cream (serves 10 to 12).
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Bangers and Mash
2 Tbsp olive oil, extra virgin
8 thick beef sausages (or flavor you prefer)
THE MASH
8 -10 yukon gold potatoes, peeled and quartered
6 Tbsp milk
1 stick butter, cubed
salt and fresh ground pepper
THE ONION GRAVY
2 medium onioins, peeled and thinly sliced
1 1/4 Tbsp beef stock concentrate
2 Tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
2 Tbsp olive oil, extra virgin
4 tsp corn starch or flour
4 tsp cold water
salt and fresh ground pepper
Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash.
While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid.
Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted.
Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
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Baileys Chocolate Sheet Cake
2 c. all purpose flour
2 c. granulated sugar
dash salt
1 tsp. baking soda
2 sticks (1 c.) unsalted butter
½ c. unsweetened cocoa powder
1 c. water
½ c. Baileys Irish Cream
2 eggs
For Icing:
1 stick (1/2 c.) unsalted butter
¼ c. cocoa powder
6 Tbsp. Baileys Irish Cream
2 c. powdered sugar
Preheat oven to 400°F.
Mix together flour, sugar, salt, and baking soda.
In a saucepan, bring butter, cocoa, and water to a boil.
Pour over dry ingredients and mix well.
Add Baileys and eggs. Stir until completely mixed.
Pour mixture into greased and floured rimmed baking pan (11x17 inches).
Bake at 400°F for 20 minutes.
Start preparing icing 5 minutes before cake is done.
For icing:
Melt butter, cocoa powder, and Baileys in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring.
Remove from heat and stir in 2 cups powdered sugar.
Spread over hot cake.
Source: http://www.lemontreedwelling.com
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Pressure Cooker Corned Beef and Cabbage
3 pound flat cut corned beef brisket with seasoning packet
4 cups of beef broth
1 large onion, quartered
8 cloves of garlic
6 medium red potatoes, quartered
3 large carrots, cut into 2-inch pieces
1 small cabbage, cut into 6 wedges
Rinse the corned beef under cold water to remove excess salt and gel.
Put the seasoning packet, beef broth, onion and garlic in to the pressure cooking pot. Put a rack in the pressure cooking pot. Place corned beef on rack.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the rack and brisket from the pressure cooking pot. Cover the corned beef with aluminum foil until ready to serve.
Add the potatoes, carrots and cabbage to the broth in the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 3 minutes. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. (Check the potatoes and if they’re not tender enough, just select sauté cook them until they’re the desired tenderness.)
6 servings
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Irish Cottage Pie
For the Cottage Pie
1 1/2 lb. Lean Ground Beef, or leftover roast beef small dice
1/4 c. Chopped Onions
2 Carrots, peeled and small dice
1 c. Chopped Celery
2 Cloves Garlic, minced
1 tbsp. Tomato Paste
1/2 c. Dry Red Wine
2 c. Low Sodium Beef Stock
2 tbsp. Worcestershire Sauce
2 Sprigs Fresh Thyme
2 Bay Leaves
Prepared Mashed Potatoes
For the Mashed Potatoes
3 lbs. Yukon Gold Potatoes, peeled and cubed
1/2 c. Milk
2 tbsp. Butter
1/2 c. Shredded Cheddar Cheese
1/2 tsp. Ground Nutmeg
For the Irish Cottage Pie
In a large saute pan, brown the ground beef until no longer pink; then add the onions, carrots, celery and garlic.
Preheat oven to 350° F.
Allow the vegetables to soften for 2-3 minutes; then add the remaining ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes.
Remove the thyme and bay leaves and place the meat mixture in an oven safe casserole dish (I used 13x9); then top with prepared mashed potatoes.
Bake for 30 minutes until golden brown.
For the Mashed Potatoes
Add the potatoes to a large pot and fill with cold water. Bring to a boil and allow to cook until the potatoes have softened; approximately 20 minutes.
Drain the potatoes, put them back in the pot and add the milk, butter, cheese and nutmeg. Mash with an electric mixer to get a creamy mashed potato or a hand masher for a chunkier version. Source: http://www.carriesexperimentalkitchen.com
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Slow Cooker Guinness Beef Stew
10 small red potatoes, quartered
1 (14.5 ounce) can sliced carrots
2 full stalks celery, chopped
3 lbs stew meat, cubed
1/2 cup flour
salt and pepper to taste Coupons
1 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 cups diced onion
2 (8 ounce) cans tomato sauce
10 ounces beef broth (about 1/3 of a large box)
1 (13 g) envelope Onion Soup Mix
1 teaspoon dried basil
12 ounces (1 bottle) Guinness Stout
Put potato, carrot, and celery chunks in the bottom of crock pot on low heat. Pour in beer, beef broth, garlic powder, salt and pepper, soup mix, and basil. Stir to combine.
Season beef lightly with salt and pepper and then coat in the flour.
Heat oil over medium high heat in a large skillet. Cook the beef until almost browned, and then add in the onion. Continue turning and browning until the meat is fully browned and the onions are soft and translucent, about 5 minutes.
Add meat and onions to the slow cooker.
Stir in the tomato sauce and cover, heating on low for 8 hours or high for 4 hours. Low is best, but if you don't have the time, high will work!
Serve with lots of bread and more Guinness! Enjoy! Source: www.thecookierookie.com
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Mini Baileys Chocolate Cheesecake Trifles
Cheesecake Layers
16 oz cream cheese, room temperature
1/2 cup sugar
1/4 cup cocoa (I used Hershey’s Special Dark)
4 tbsp Baileys
Whipped cream and cookies
1 cup heavy whipping cream, cold
2 tbsp Baileys
1 1/2 tbsp cocoa
3 tbsp powdered sugar
15 Oreo cookies, crushed
Beat cream cheese, sugar and cocoa together in a bowl until smooth.
Add Baileys and mix until well incorporated. Set aside.
In another bowl, whip heavy whipping cream until it starts to thicken.
Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles.
Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside.
Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren’t too firm. Yield: 4 trifles. Source: Life Love and Sugar - http://www.lifeloveandsugar.com
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Guinness Chocolate Cake
3/4 cup (168g) unsalted butter
1 1/2 cups (310g) sugar
1/2 cup brown sugar (90g), packed
3/4 cup (180ml) sour cream
1 tsp vanilla extract
3 eggs
2 cups (260g) all purpose flour
3/4 cup (70g) dark cocoa powder (I use Hershey’s Special Dark Cocoa)
1 tsp baking powder
1/2 tsp salt
1 cup (240ml) Guinness Beer
Chocolate Filling
14 oz sweetened condensed milk
1 cup (180g) semi sweet chocolate chips
1/4 cup (60) Guinness beer
Whipped Topping
1 3/4 cups (420ml) heavy whipping cream
1/4 cup (60ml) Guinness Beer
1/2 cup (58g) powdered sugar
1/4 cup (29g) cocoa (I used regular natural unsweetened cocoa)
1/2 tsp vanilla extract
Mini chocolate chips
Chocolate sauce
Grease a 9×13 cake pan and preheat oven to 350°F (176°C).
In a large mixing bowl, beat the butter and sugars together until light in color and fluffy, 3-4 minutes.
Add the sour cream and vanilla extract and mix until combined.
Add the eggs in two batched and mix until incorporated. Scrape down the sides of the bowl as needed to make sure everything is combined.
Combine flour, cocoa powder and baking powder in a medium bowl.
Add half of the flour mixture to the batter and mix until combined.
Add the Guinness to the batter and mix until combined. Scrape down the sides of the bowl as needed to ensure everything is being combined.
Add the remaining flour mixture and mix until smooth.
Pour the cake batter evenly into the prepared cake pan and bake 32-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove the cake from oven and poke holes all over the top of the cake.
Place sweetened condensed milk, chocolate chips and Guinness in a microwave safe bowl. Microwave for about 30 seconds to 1 minute, until warm.
Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
Pour chocolate mixture over the cake and spread to fill in holes.
Set cake aside to cool, about an hour, then refrigerate until completely cooled.
To make whipped topping, whip heavy whipping cream and Guinness until it begins to thicken.
Add the powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake.
Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
Source: http://www.lifeloveandsugar.com
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Reuben Spread
one 8-oz. pkg. Swiss cheese, shredded
3/4 C. drained sauerkraut, rinsed and drained
one 8-oz. pkg. cream cheese, softened and cubed
two 2 1/2-oz. pkg. sliced corn beef, chopped
Spray small crockpot with vegetable cooking spray. In a bowl, combine Swiss cheese, sauerkraut, cream cheese, and corned beef. Spoon into crockpot. Cover and cook on low for 1 hour. Serve on slices of rye bread.
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Corned Beef and Cabbage Soup Corned Beef and Cabbage Soup
1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper. Recipe courtesy Food Network Magazine
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Corned-Beef-And-Cabbage Rolls
Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; spread on the cabbage leaves.
Cut 2 slices rye bread into strips. Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. Top the cabbage leaves with a few strips each of the bread and corned beef.
Roll up and slice in half. Recipe courtesy Food Network Magazine
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Colcannon
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. Recipe courtesy Christabel Rossiter
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Rustic Reuben Salad
8 cups torn salad greens
1 tomato, cut into wedges
1 cup croutons
1/2lb. deli corned beef, sliced, cut into strips
3/4 cup cubed KRAFT Swiss Cheese
1/4 cup sauerkraut, well drained
1/4 cup KRAFT Thousand Island Dressing
COMBINE all ingredients except dressing in large bowl.ADD dressing; mix lightly.
Prepare with pumpernickel or rye bread croutons. Serve with your favorite CLAUSSEN Pickles.
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Impossibly Easy Grasshopper Cheesecake
Cheesecake
3/4 cup Original Bisquick® mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Makes: 10 to 12 servings
Variation
For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes.
Substitution
You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder.
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Bailey's Irish Cream Mousse Pie
3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats -- chopped
1/8 teaspoon salt
2 cup Cool Whip
2 tablespoons shaved semi-sweet chocolate
Beat egg yolks until lemon-colored. Add salt and Bailey's.
Cook in top of double boiler until yolk mixture thickens. cool.
Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings.
Freeze for 4 hours (no more than 8, though). Kathy's Korner
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Irish Coffee Muffins
1 3/4 C. flour
1/4 C. sugar
2 1/2 tsp. baking powder
1 Tbs. instant coffee
1 egg, slightly beaten
1/4 C. Bailey's Irish Cream
1/2 C. half and half cream
1/3 C. vegetable oil
1/2 C. mini chocolate chips
In a large bowl, mix dry ingredients. In a small bowl, combine Baileys, cream, oil, and egg; add to dry mixture and stir just until combined.
Stir in chocolate chips.
Pour mixture into muffin tin that has been sprayed.
Bake in preheated 400°F oven for 20-25 minutes.
Cool on rack for 5 minutes then remove from pan.
Source: Recipe4living.com
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Leprechaun Lime Drink
1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tbl. sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups crushed ice
In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses. Yield: 7 cups
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St. Patrick's Day Punch
1/2 cup milk
1 scoop of vanilla ice cream
4 drops mint extract
2 ice cubes
2 drops of green food coloring
Combine the above ingredients in a blender. Mix unto smooth. Pour into a frosted 16-ounce glass. Add a splash of seltzer water and top with a drop of whipped cream.
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Irish Coffee
1 Measure (3 cl) of Irish Whiskey
1 teaspoon of raw sugar
1 heaped dessert spoon of whipped cream
Hot strong coffee to fill the glass
Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream (ie do not stir after adding the cream).
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Irish Lamb and Barley Soup
1 Tbs. vegetable oil
2 1/2 lbs. meaty lamb neck bones
10 C. water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 C. pearl barley, rinsed
3 Tbs. instant beef bouillon
2 tsp. dried thyme
2 bay leaves
1/16 tsp. ground allspice
Salt
Black pepper
Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.
Makes 8 servings
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Irish Chicken and Dumplings
2-10 3/4 oz. cans condensed cream of chicken soup
3 C. water
1 C. chopped celery
2 onions, quartered
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1-10 oz. pkg. frozen green peas
4 potatoes, quartered
3 C. baking mix
1 1/3 C. milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.
To make dumplings:
Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes,
then uncover and simmer an additional 10 minutes.
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Irish Lamb Stew
3 pounds boneless Lamb Shoulder -- cut in 1" cubes
Flour for dredging
4 tablespoons Vegetable Oil
3 tablespoons Butter
12 Pearl Onions
3 Carrots -- cut in 1" pieces
4 Parsnips -- cut in 1" pieces
4 large Potatoes -- peeled and quartered
3 ribs Celery -- cut in 1" pieces
2 teaspoons dried Thyme
1 package frozen Green Peas
1/2 cup chopped fresh Parsley
Dredge lamb in flour; cook in heated oil and butter in a large Dutch oven until browned. Add just enough water to cover the meat and bring to a boil; lower heat and simmer covered 1 hour. Add onions, parsnips, potatoes, celery, garlic and thyme; mix well. Cover and simmer 30 minutes. Stir in peas and parsley; cover and simmer 8-10 minutes more or until all vegetables and meat are tender.
Serve with warm Irish Soda Bread. Shaboom's Kitchen
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Irish Soda Bread
4 cups all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. Cow Brand Baking Soda
1 tsp. salt
1 tsp. baking powder
1/4 cup butter or margarine
1 cup seedless raisins
1 1/2 cups buttermilk
Sift together flour, sugar, baking soda, salt and baking powder into large bowl. Cut in butter until crumbly. Stir in raisins. Add buttermilk and stir to make a soft dough. Turn onto lightly floured board and knead to form a smooth ball. Pat by hand on greased baking sheet to 1 1/4-inch thickness. With sharp knife score into four sections. Bake in 350 F oven 1 hour or until bread is browned and a toothpick inserted in the center comes out clean. Serve warm with butter. Makes 1 loaf.
Callie Calico =^..^= calliecalico@excite.com
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Shamrock Sandwiches
1 pkg. (8oz) cream cheese softened
1/4 cup mayonnaise
2 tbl. Dijon mustard
1 pkg. (2-1/2 oz) thinly sliced cooked corned beef, chopped
2 tbl grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 LB thinly sliced slice seedless rye bread
Fresh dill sprigs, optional
In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: 16 sandwiches.
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Irish Cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325°F. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Submitted by: Sue Haser
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Chocolate Mint Dessert Brownies
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips
Preheat oven to 350°F (175°C). Grease one 13x9 inch baking dish.
In a large mixer bowl combine the flour, white sugar, 1/2 cup butter or margarine, eggs and chocolate syrup. Beat until smooth.
Pour batter into the prepared pan. Bake at 350°F (175°C) for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. Chill then pour Chocolate Topping over chilled brownies. Cover and chill for at least 1 hour.
To Make Mint Cream: In a small mixer bowl combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Beat until smooth.
To Make Chocolate Topping: In a small saucepan over very low heat or in a water bath melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies.
Makes 1 -13x9 inch pan Allrecipes
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Chocolate-Irish Cream Cheesecake
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Preheat oven to 325°F.
For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
*Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
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St. Patrick's Day Zucchini-Oatmeal Cookies
1/2 cup butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola
2 cups semisweet chocolate chips
Preheat oven to 350°F (175°C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini. Allrecipes
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Blarney Stone Bars
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tbl. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in.square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.
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St. Patrick's Day Cake
Cake:
1 package white cake mix
7-up
1 small box lime jello
1 c. hot water
1 c. cold water
Bake cake as directed, in 9x13 pan, using 7-up in place of water called for in recipe. When done, use a meat fork to poke holes all over cake. Let cool.
Dissolve jello in the hot water; add cold water. Pour slowly over cake, to allow it to soak into fork holes. Refrigerate 2-3 hours.
Frosting:
1 (8 oz.) cream cheese, softened
1 small box lime jello (dry)
1 small box *Instant* Vanilla Pudding mix
1 c. milk
1 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
In large bowl, beat cream cheese until smooth. Add the dry jello, pudding mix, milk and vanilla. Beat well. Fold in Cool Whip. Spread on cooled cake. Keep cake refrigerated.
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Green Food Surprises
Green Milk. Place 2 or 3 drops of green food coloring in a clear glass. When ready to eat pour milk in glass. Like magic, the milk will swirl green.
Shamrock Pancakes. Add green food coloring to pancake batter and cook in the shape of a shamrock.
Green potatoes. Blend green food coloring with milk for mashed potatoes.
Shamrock Pizza. Shape a shamrock on a large baking sheet with three circular pizzas. For stem, use a thin rectangular pizza. Mix equal amount of green food coloring wand water: brush on outer edges of crust. Shake grated cheese with remaining food coloring mixture in a sealed container. Top pizza with "green" cheese and other favorites Bake as usual.
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