Irish cream and pistachio fudge
Posted: December 14, 2011 Filed under: Bars-dessert and cookie, Candy, Dessert, Holiday Recipe, Irish/St. Paddy's Day 3 Comments »H’s work was having another potluck, this time for Christmas, so I needed a couple new fun desserts. I just saw this recipe and had to make it. They love the boozy desserts, anything over the top sweet and indulgent, so these fit the bill perfectly. But for me, it was the ease of the recipe that made me want to make it. This came together quickly, chilled and then it was time to cut and sample! Excellent. It does make a lot as you cut them into small pieces so be warned!!!
ENJOY and MERRY CHRISTMAS!!
Ingredients:
36 ounces white chocolate chips
1 can sweetened condensed milk
1/2 cup Irish cream liquor, plus 3-4 tablespoons
1/3 cup salted pistachios, chopped
Directions:
Line a 9×9 pan with foil paper and lightly grease it.
In a sauce pan, at low heat, pour in all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly into prepared pan. Let cool until set. Remove fudge from pan and peel off the foil paper. Cut fudge into small squares.
Green Velvet Whoopie Pies
Posted: March 17, 2011 Filed under: Cookies, Dessert, Holiday Recipe, Irish/St. Paddy's Day 4 Comments »HAPPY ST. PATTY’S DAY! Here is a great festive dessert found on Annie’s Eats. She made hearts, I made clovers! Make any shape and any color!
ENJOY!
Ingredients:
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. green food coloring
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat oven to 375.
Using a clover template cut out from card stock, trace evenly spaced clovers onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the clover tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter.
Allow cookies to cool completely before proceeding.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size.
Flip one cookie of each pair over so that the flat side is facing up.
Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.
Irish Car Bomb Cupcakes-Guinness and Bailey’s Irish Cream Cupcakes
Posted: March 12, 2010 Filed under: Beer, Cakes/Cupcakes, Chocolate, Dessert, Irish/St. Paddy's Day 2 Comments »HOLY PERFECTION! Found on Annie’s Eats, these are wonderful and were perfect for H potluck at work!! The cupcake part is my favorite way to make chocolate cupcakes and adding the ganache and amazing frosting these are outstanding!
HAPPY ST. PATRICK’S DAY!
ENJOY!
Ingredients:
Makes 24 cupakes
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Lighter Shepherd’s Pie
Posted: April 2, 2009 Filed under: Beef, Irish/St. Paddy's Day, Light and healthy, Pie, Potato, Turkey 3 Comments »Ahh there is nothing better than comfort food, but when trying to eat healthier, it means, NO COMFORT FOOD! Well, since we still want our comfort food while eating right, I needed to scour recipes for healthier versions of our favorites. I can across this recipe from Ellie Krieger and knew I just had to make it. It was lighter and healthier and just comforting enough for us!
I also made ours in individual dishes for great portion control and froze the extra for later meals!
ENJOY!
Ingredients:
1 pound lean ground beef (90 percent lean or higher)-I used 99% lean turkey meat
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced -I omitted
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour-I used WW flour as we were TOTALLY out of ap flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets -I omitted
2/3 cup 1 percent lowfat milk
2 tablespoons butter
Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
Per Serving:
Calories 340; Total Fat 9 g; (Sat Fat 4 g, Mono Fat 3.5 g, Poly Fat 1 g) ; Protein 24 g; Carb 42 g; Fiber 7 g; Cholesterol 50 mg; Sodium 540 mg
Guinness Cupcakes
Posted: March 17, 2009 Filed under: Beer, Cakes/Cupcakes, Chocolate, Dessert, Holiday Recipe, Irish/St. Paddy's Day 6 Comments »HAPPY ST. PATRICK’S DAY! I have been eyeing these cupcakes since last year!! Now is the time..I would have never thought to add beer to chocolate, but it is definitely a winner!! These are great for St Pat’s Day or a fun birthday party especially for men!!
ENJOY!
Ingredients:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Directions:
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Top with butter cream, cream cheese frosting, or Bailey’s butter cream.
Another cut out cookie recipe for St Paddy’s Day!
Posted: March 17, 2009 Filed under: Cookies, Dessert, Holiday Recipe, Irish/St. Paddy's Day 1 Comment »What a great tasty recipe. I really like the deep flavor of these cookies. Most sugar cookies are better the day after once all the butter and vanilla start to meld together. But with these were good right out of the oven ( I of course had to taste the piece that fell off!!). They were buttery and vanilla-y goodness right away and the dough was easy to roll out after chilling. I always chill overnight!
These were decorated with the cookie icing glaze I always use. It made decorating these super easy. Take it in steps, one color at a time, and you can easily decorate your cookies whatever way you like!
This recipe makes 60. I cut it back to make only a few for H and I. Recipe from allrecipes.com
ENJOY!
Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Irish Kiss
Posted: March 17, 2009 Filed under: Beverages, Dessert, Holiday Recipe, Irish/St. Paddy's Day 2 Comments »Mmmmmmm…nothing better than coffee, liquor, and whipped cream! What a great way to celebrate my heritage. An Irish Kiss is a great drink recipe that can be easily made for one or a whole group!
I am also submitting this to Joelen’s Culinary Adventures Wine and Dine Monthly Event-Irish Bev’s and Bites.
ENJOY!
Ingredients:
3/4 oz. Bailey’s Irish Cream
3/4 oz. Kahlua Coffee Liqueur
Hot coffee
whipped cream
Directions:
Fill coffee mug with Bailey’s and Kahlua. Pour over hot coffee to fill. Top with whipped cream and enjoy!
Irish Coffee
Posted: March 17, 2009 Filed under: Beverages, Dessert, Holiday Recipe, Irish/St. Paddy's Day 2 Comments »My favorite after dinner drink. Nothing is better after a great meal especially when you are Irish!! The Bailey’s and coffee together make a perfect blend!
ENJOY!
Ingredients:
Hot coffee
1 tsp sugar-I use Splenda
2 oz. Bailey’s Irish Cream
2 oz. half and half
Directions:
Mix hot coffee with chilled Bailey’s and half and half. Add sugar and stir. Serve in a warmed mug.
