Amish Dinner Rolls

November 20, 2018

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Hold on a second…you mean I have actually been able to get a Thanksgiving recipe all done and dusted and on my blog BEFORE Thanksgiving?!!! Good Lord in Heaven above – I must be super organized for once. Finally got my act together and all of that… As much as I’d like to say that is what is happening here, I must confess, things might not be as impressive as they seem at first glance. I actually made these rolls last year. Yup – last Thanksgiving and I still had a hard time getting this blog post ready to go with all of the holiday preparations and well…life…going on around here. Oh well, the important thing is here they are – delicious, soft buttery Amish Dinner Rolls – just in time for your Thanksgiving feast.

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Now, don’t get me wrong. I have shared some great Thanksgiving recipes with you in the past. Like who doesn’t love my Boozy Orange Cranberry Sauce?

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Or my Smoky Bacon Cream Biscuit Dressing?

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Those adorable little Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

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And who can forget that Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust with Pumpkin Ganache!

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And I’ve even given you a few tips on what you can do with all of your leftovers – like making these little Pirozhkis into Holiday Leftover Pies:

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But I freely admit, I’ve often had a hard time sharing these gems with you in a timely fashion. Someone actually took me to task for it last year. I will point out that all of these recipes will work for other meals, like say Christmas. It will be here before you know it! But let me get back to my very timely post that I have published today – two whole days in advance! I love a lot of things about these Amish Dinner Rolls. The fact that they are indeed delicious is high up on my list. But these rolls are very easy to transport. I baked mine in a 9″x13″ baking tin that has one of those plastic lids. So when it was time to head out to Mom’s, I just popped those rolls back into that pan, snapped the lid on top and off I went. The pan protected them somewhat from getting squished in the journey and when I arrived, I just slid them right into the oven again to warm. Easy peasy!

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Another great thing about these rolls, which is really awesome is that you can make them up a day or two before the big holiday event. They stay fresh-tasting at room temperature for several days. So maybe you won’t have to actually get up at 3 am to sit through two rises of the dough and baking time to have these fresh on your holiday table. And I’ve managed to get this post published two whole days ahead of time, so you could technically make these today or tomorrow and you’re golden!

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And back to their taste – Folks will go wild for these tender, moist Amish Dinner Rolls! I would say they would be great for sandwiches the next day, but I’m betting there won’t be one crumb of them left! Happy Thanksgiving!!!

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Amish Dinner Rolls

  • Servings: 16 -24 rolls
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 2 large eggs
  • 1/3 cup (67 grams) sugar
  • 2 teaspoons salt
  • 6 Tablespoons (85 grams) softened butter
  • 1 Cup (213 grams) unseasoned mashed potatoes, lightly packed ( 1 large potato should yield enough mash for this recipe)
  • 2 1/2 teaspoons instant yeast
  • 3/4 cup lukewarm water (water in which the potatoes were boiled is preferable)
  • 4 1/4 Cups (510 grams) unbleached all – purpose flour

Directions:

Mix and knead all of the ingredients together to make a smooth soft dough. You can do this by hand, bread machine or stand mixer. I used my stand mixer.

Place the dough in a lightly greased bowl, cover with plastic wrap and let the dough rise in a warm place until it has doubled. This should take 1 1/2 – 2 hours.

Turn the dough out onto a flour dusted work surface and gently deflate. Divide the dough into 16 large balls or 24 smaller ones. Round each ball into a smooth roll.

Place the rolls in a lightly greased 9″x13″ baking tin. The rolls will be a bit crowded and will be very like pull-apart rolls with a golden top and unbrowned sides. If you prefer, you can place them further apart and they will brown all over. Cover with plastic wrap and let them rise for 1 1/2 – 2 hours.

Preheat the oven to 350°F.

Bake the rolls for 20 -25 minutes or until they’re golden brown. Remove them from the oven and turn them out of the pan onto a wire rack to cool. Brush with melted butter.

Serve warm or at room temperature. Store the rolls wrapped in plastic for several days at room temperature.

Enjoy!

Amish Dinner Rolls brought to you today by: Runcible Eats (www. leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Amish Dinner Rolls:

OXO Good Grips Stainless Steel Food Scale

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

 

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Black Velvet Frankenstein Cupcakes

October 26, 2018

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So woooo-hooo! This year I am on it! I am actually blogging about a Halloween recipe, prior to the actual date of the holiday. Last year I didn’t get my Halloween Cupcakes up on my blog until November, so quite an improvement. Now just look at these adorable Frankenstein Cupcakes I have for you this year!

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And these cupcakes aren’t only cute…no siree! They are absolutely delish! The cupcake portion is a decadent Black Velvet cupcake, which is so moist it practically melts in your mouth and it is frosted with Swiss Meringue Buttercream Frosting, which is my all time favorite frosting. Unlike American or Simple Buttercream icing which can be very heavy and taste somewhat greasy – this frosting is perfectly sweet light and fluffy.

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Halloween is my favorite holiday! I mean, think about it…You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. How could you go wrong on such a day! Halloween actually has Irish origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. I’ve posted some great Halloween recipes in past years ranging from the historically based traditional recipes such as:

Soul Cakes (Traditional Halloween/ Samhain)

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Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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To the more whimsical offerings such as:

White Chocolate Mummy Pretzels

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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As well as some wonderful boozy libations to kick your celebrations into high gear:

Fireball Cider Cocktail

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Roasty Toasty Cocktail

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And last year’s Halloween treat which combined whimsical and boozy altogether with these adorable – I mean terribly frightening – Itsy-Bitsy Tipsy Spider Cupcakes.

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But let me get back to what’s on the Halloween treat menu this year: Black Velvet Frankenstein Cupcakes.

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I was inspired to make these when I saw Your Cup of Cake’s blog featuring them. You should definitely take a look at her blog before you decorate these little monsters. She has a video that shows exactly how she did it. However, she used a different cupcake for her cake portion, as well as a different frosting. I really adore these Black Velvet Cupcakes. Not only are they the perfect darkest of dark shade of black, but they simply taste amazing. And I’ve already told you how I love Swiss Meringue Frosting, so smooth and silky! So I made a few changes to the ingredients to suit my taste, but credit Your Cup of Cake for the perfect design!

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All if all, these cupcakes are pretty easy to make. Decorating them is a bit fiddly. Getting the frosting smoothed to the correct shape for the Frankenstein head took some attention. The candy scars took a bit of time the way I did them, but I like the taste of white chocolate better than that gel frosting you find in a tube in the supermarket. Unwrapping all of the Rolo candies was a bit of a pain….But just look at these little monsters! The end, without a doubt, justifies the means here. Folks will go mad for these and you’ll be the belle of the Halloween ball! Sooo…I’ve actually given you enough time this year…what are you waiting for? Get into your laboratory – errr kitchen – and create a batch of these Black Velvet Frankenstein Cupcakes today! Happy Halloween!!!

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Black Velvet Frankenstein Cupcakes

  • Servings: 18 cupcakes
  • Print

recipe: Frankenstein Design by Your Cup of Cake, Black Velvet Cupcake recipe: Craftsy

Ingredients:

For the cupcakes:

  • 1½ cups butter (room temperature)
  • 2 1/2 cups superfine sugar
  • 1 – 2 teaspoons black gel food color
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 2½ cups cake flour
  • 2 tablespoons baking cocoa powder (dutch process)
  • 2 pinches of salt (approx. 1/8 teaspoon)
  • 1 cup buttermilk
  • 2 teaspoons of white vinegar (distilled)
  • 1½ teaspoons baking powder

For the frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature, cut into cubes
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • green gel food coloring

For the decorations:

  • Wilton googly candy eyes – unless you want to make eyes with Ghirardelli white chocolate melts and M&M’s as described below.
  • Rolo Candy
  • Chocolate Jimmy Sprinkles
  • Ghirardelli White Chocolate Candy Melts
  • Red gel food color

Directions:

For the Cupcakes:

Preheat the oven to 350° F and fill the wells of a cupcake pan with liners. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together until it is light and fluffy. Add black food color until desired shade is reached. Remember – once baked the cupcakes will have a darker color. My batter looked more grey than black, but once baked the cupcakes were very dark.

Add the eggs one at a time, beating well after each addition. Add the vanilla paste and mix to incorporate.

In a separate bowl, mix the flour, cocoa and salt together.

Add the dry ingredients to the butter mixture in thirds, adding buttermilk between each addition. Mix until just combined.

In a small bowl, mix the baking powder and vinegar together. It will bubble and fizz. Add it to the batter and mix until just incorporated.

Using an ice cream scoop or 1/4 cup scoop, fill the lined cupcake tins.

Bake for  20 – 25 minutes

Cool completely on wire rack.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low-speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add green food coloring gel to frosting until it reaches desired hue.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to assemble the cupcakes, place frosting in pastry bag fitted with a large round tip & pipe a swirl of frosting on top of each cupcake. Use a knife or offset spatula to flatten the frosting. Turn the cupcake upside down and press into a bowl/plate filled with chocolate Jimmy sprinkles. Press on the eyes (see note below) and use an extra sprinkles to make the eyebrows and mouth . Use Rolo candies to make the bolts. You could also use chocolate chips, bits of a Tootsie Roll or maybe even a mini marshmallows. Press the bolts into the side of his head. Put on a little “stitch” (You can use red store-bought frosting, I used a gel food color to color Ghirardelli white candy melts.

I used Wilton Candy eyes on these Frankenstein cupcakes, mostly because I was a bit pressed for time. There is certainly nothing wrong with those candy eyes, and they don’t really taste bad, but for more tasty eyes you can melt some of the Ghirardelli white candy melts. Place the melted candy into a piping bag and then pipe out little white eyes onto parchment paper. Place M&M candies into the white chocolate before it hardens to make the “iris” of the eye and voila – There you have it – tasty candy eyes. For the “stitches” I colored the white chocolate with red gel food color and then piped it onto parchment paper. Once it hardened, I transferred the stitches to the Frankensteins.

Enjoy!

Black Velvet Frankenstein Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Black Velvet Frankenstein Cupcakes:
Wilton Mini Candy Eyes 
Wilton Large Red Candy Eyes
King Arthur Double Dutch Process Dark Cocoa Powder
Ghirardelli White Candy Melts
Wilton Icing Color – Gel Food Color

 


Italian Easter Bread

April 3, 2018

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Happy Easter! Yes, I do realize that Easter was back on Sunday, but I really wanted to share this recipe for this beautiful Italian Easter Bread with you, even though I’m doing so a bit late. Truth be told, I had every intention to have this posted on Saturday morning, before Easter, but then life got in the way and it just didn’t happen. But hey, as it turns out, folks celebrate Easter every single year, so with this recipe already in hand you’ll be way ahead of the game for Easter 2019.

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This light and airy Italian Easter bread is similar to brioche. Rich and only slightly sweet, it looks amazing on your Easter brunch table. If you have a real sweet tooth, you can amp up the sugar factor by adding a sweet glaze once it comes out of the oven.  These lovely loaves are also a great way to display your brightly colored Easter Eggs.

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I love trying out Easter breads from around the world. Last year I baked Tsoureki (Greek Easter Bread) . Tsoureki also has an egg or eggs baked into it.

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I’ve also made Slovak Paska

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And even tried my hand with the impressive Russian Kulich (Easter bread)

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And of course every year I bake Apple Cinnamon Hot Cross Buns on Good Friday.

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But let me get back to talking about this year’s offering – Italian Easter Bread. It was really very easy to make, rose like a champ and looked so festive on the brunch table. My only disappointment was the egg. The recipe said that you should use RAW eggs that have been dyed, not hard-boiled ones. The claim was that the eggs would cook perfectly as the bread baked. I was skeptical. I thought a baked egg would have a weird rubbery texture, but I was hopeful, so I did use raw eggs. Although it looks like Sprinkle Bakes (the blog on which I found this recipe) eggs came out great, mine did not. They were just not done, very runny. And I could not have left the bread in the oven for any longer than I did as it was perfectly golden. Turns out it wasn’t a disaster, we just ate around the offending egg. In the future I think I will just use a raw egg which has not been dyed, as a place holder in the oven. Once the bread is done baking, I will carefully remove that egg and swap it out for a perfectly hardboiled dyed egg. Another advantage of doing it that was is that you won’t have to worry about any of the eggs coloring bleeding onto the loaves. And don’t forget to rub your finished eggs with a little bit of oil to really make them shine!

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So, once again I hope you will forgive my tardiness with this Easter post. Please keep this Italian Easter Bread at the ready for next year. Happy be-lated Easter!

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Italian Easter Bread

  • Servings: 6 braided loaves
  • Difficulty: easy
  • Print

recipe from: Sprinkle Bakes

Ingredients:

  • 1 1/4 cups (301 ml.) milk or half and half
  • 1/3 cup (76 grams) unsalted butter
  • 2 1/4 teaspoons instant yeast
  • Pinch of salt (about 1/16 teaspoon)
  • 2 eggs, lightly beaten
  • 1/2 cup (100 grams) sugar
  • 3 to 4 cups (408 to 544 grams) bread flour (approximate)
  • 1 egg
  • 1 teaspoon water
  • Rainbow nonpareils
  • 6 raw eggs, room temperature, dyed in rainbow colors *please see my above note on use of raw eggs

Directions:

Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. You may not have to use all of the flour (but I did!). Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place, about 1 hour.

Gently deflate the dough with a fist. Turn it out onto a floured work surface and pat it down slightly so that the dough has an even thickness. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.

Preheat the oven to 350°F.

Combine the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool on wire racks..

Notes:

  • For a simple milk glaze, mix 1 cup of confectioners’ sugar with 1-2 tablespoons of milk. Whisk together until smooth. A little vanilla extract couldn’t hurt, either.
  • After the dough is raised and turned out onto a work surface, 1/2 cup mixed candied fruit and 1/4 cup blanched almonds can be mixed in.  2 tablespoons of citrus zest may be added to the dough also.

Enjoy!

Italian Easter Bread brought to you by: Runcible Eats www.leaandjay.com

Links for Helpful Kitchen Tools & Ingredients for Italian Easter Bread:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Hand Held Zester

Oxo Good Grips small silicone pastry brush

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

 


Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

March 17, 2018

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Woo-hoo! Today is St. Patrick’s Day!!! And as per usual, the last post of my St. Patrick’s Day recipe run features a cupcake. Well, not an American style cupcake, but what is known as a Butterfly Cake or also sometimes as a Fairy Cake in Ireland. Butterfly Cakes consist of a light Victoria sponge style cake that has a circle carved out that top, the resulting hollow has been filled with jam, topped with whipped cream and then had the halved top circle reinserted so as to resemble butterfly or fairy wings. Then the whole shebang is dusted with confectioners sugar. Butterfly Cakes are staples at children’s birthday parties. What I’ve got for you today is the adult version. My whipped cream is heavily laced with Baileys. Yup…these Butterflies are a wee bit tipsy!

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And I did say that you might see that delicious homemade Strawberry Jam that I mentioned in my very first post this St. Patrick’s Day season – Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream. And it has indeed made an appearance again filling these adorable little butterfly gems. The recipe for that Strawberry Jam comes from my friend Theresa’s cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs, The Green Apron, which is an artisan preserve company. She grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents.

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Theresa definitely knows her way around a jam jar. Every single creation of hers that  I have tasted has been exquisite and her Strawberry Jam is no exception. Simply divine! So I knew that it would be the perfect filling for these Butterfly Cakes.

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It is strange that as popular as these lovely treats are in Ireland, they never really made it across the pond to the States. American cupcakes generally are piled high with very sweet buttercream frosting. Now don’t get me wrong. I love cupcakes, pretty much all of them. But I will say that my least favorite of all of the frostings is American Buttercream. It is often grainy and toothachingly sweet. As I’ve said in many previous posts, Swiss Meringue Buttercream is the way to go. If that is the frosting you’ve got, go ahead and pipe a mini mountain onto each cake! The Husband, who really doesn’t care much for chocolatey type sweets, but loves any fruit based dessert, thought these treats were the bees knees. Not too sweet and just bursting with jam and fresh cream. I’m sure the Baileys presence didn’t hurt either! A delight on St. Patrick’s Day but a great recipe to have in your arsenal for use the entire year through.

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Well it looks like I’ve gotta get going…my blogging is done for a while. I’ve got some Patrick’s Day festivities to attend to. So see you in a week or so, Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

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Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

For the Cupcakes:

  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 3/4 Cup buttermilk
  • 1/2 cup (8 tablespoons, 1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)

For the topping:

  • strawberry jam – I just made up a batch! See the recipe here. or use store bought if you are short on time
  • 1 cup (8 oz.) heavy whipping cream, whipped
  • 2 Tablespoons confectioners sugar
  • 1 -2  Tablespoon Baileys (optional)
  • confectioner’s sugar for dusting

Directions:

Line cupcake tin with liners. Preheat the oven to 350°F (175°C)

Whisk flour, baking powder and salt together. Set aside.

Whisk egg white and buttermilk together in small bowl. Set aside.

In bowl of a stand mixer with paddle attachment beat butter until pale and creamy. Slowly add the granulated sugar, scraping down the bowl as needed and continuing to beat until mixture is light and fluffy. Add vanilla paste and beat until combined. Add the flour mixture in 4 additions alternating with the buttermilk/egg mixture, beating only until just combined.

Using 1/4 cup scoop, divide batter evenly among cupcake wells. Bake for 20 minutes, or until a toothpick inserted shows a few moist crumbs.

Cool cupcake tin on wire rack for 5 minutes and then remove cupcakes from pan to finishing cooling on rack.

When ready to decorate, cut out the center of each cupcake, angling the knife at a 45° angle. The piece you remove should look like a cone. Cut the cone top of the cupcake in half so as to resemble butterfly wings. Fill the hollowed out part of the cupcake with strawberry jam. Top the jam with a dollop of Baileys whipped cream, or you can pipe the cream on as I did. Place the “wings” upright at an angle in the cream.

Dust generously with confectioners sugar.

Enjoy!

Butterfly Cakes brought to you by Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Butterfly Cakes filled with Strawberry Jam & Topped with Baileys Whipped Cream:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Oxo Good Grips Baker’s Dusting Wand


Chef Cathal Armstrong’s Shepherd’s Pie

March 16, 2018

 

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Ahhh…Shepherd’s Pie. Comfort food at its finest. There are many many versions of this dish. Today I am bringing you one from Chef Cathal Armstrong’s cookbook My Irish Table: Recipes from the Homeland and Restaurant Eve. Chef Armstrong, originally from Dublin Ireland, has a culinary empire here in Northern Virginia  which includes Restaurant Eve, the Majestic Cafe, two branches of Eamonn’s – A Dublin Chipper, PX cocktail lounge and Society Fair a gourmet emporium and wine bar. He is an internationally recognized four-star chef and leader in the sustainable food movement which he attributes firmly to his Irish upbringing. Chef Armstrong has brought forth this cookbook which contains a collection of family recipes and Irish inspired dishes from Restaurant Eve.

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He makes his version of Shepherd’s Pie with a rich stew of diced lamb shoulder and fresh vegetables. It also has double potatoes – Potatoes in the stew and creamy mashed potatoes topping it. That is my kind of dish! I’m one of those folks that seriously considers ordering a baked potato and french fries for my two sides in a restaurant when given a choice. So of course I love the abundance of spuds in this Shepherd’s Pie.

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Interestingly, there is some controversy as to where this dish originated. Chef Armstrong says that it is an interpretation of a French dish called hachis parmentier. Others have claimed it has an English pedigree. No matter where it started, I think you can most assuredly find a version of this casserole in any Irish Pub you might visit. One of the great things about Shepherd’s Pie is that you can make it in stages. The stew part can be made 2 days prior to when you would like to serve it. Then on the day of your dinner all you need to do is make up the mashed potatoes, pipe them over the pie and then bake for 30 – 35 minutes.

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Way back when, the first year that I actually posted St. Patrick’s Day recipes on this blog, I shared Chef Gordon Ramsay’s Shepherd’s Pie, which is a very different dish, so I don’t feel guilty at all blogging about it again. The more the merrier I say. Chef Ramsay uses minced lamb rather than diced lamb shoulder and he advocates grating the carrots and onions rather than chopping them. And his version isn’t really a stew.

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Gordon Ramsay’s Shepherd’s Pie

Which one do I like better? Difficult to say as they are so different from one another. The Husband has weighed in and picked Chef Armstrong’s version as the victor. Me…I’m not so sure. Again, they are very different. I can say without hesitation, that I would be quite happy presented with either one at a St. Patrick’s Day feast. If you’re expecting a crowd for your festivities this year, perhaps you could make both versions and hold a little competition of your own. I’m sure your guests would be thrilled!

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Chef Cathal Armstrong's Shepherd's Pie

  • Servings: 6
  • Difficulty: easy
  • Print

recipe from: My Irish Table: Recipes from the Homeland and Restaurant Eve

Ingredients:

For the Stew:

  • 1 1/2 lbs. lamb shoulder, trimmed of all fat and sinew, cut into 1/2″ cubes
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons canola oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 Tablespoons all-purpose flour
  • 4 cups lamb stock or store-bought beef broth
  • 3 russet potatoes, peeled and cut into 1/2″ cubes (2 cups)
  • 2 large fresh bay leaves
  • 2 Tablespoon chopped fresh thyme leaves
  • 1 Tablespoon chopped fresh rosemary leaves
  • 1 Tablespoon chopped fresh oregano leaves

For the Mashed Potatoes:

  • 4 russet potatoes, peeled and quartered
  • 1 Tablespoon salt
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream

Directions:

Brown the lamb: Pat the lamb cubes dry on all sides with paper towels and season well with salt and pepper. In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Distribute the meat evenly in the bottom of the pan without crowding it and don’t disturb it for several minutes. If you stir the cubes too soon, they will release water and the meat will boil instead of browning. After 3 or 4 minutes, turn the cubes over and brown them on the other side for another 3 or 4 minutes. Using a slotted spoon, transfer the meat to a bowl and return the pan to the heat.

Sweat the vegetables: Add the onion, carrots and celery, stirring with a flat-edged wooden spatula. As the vegetables cook, water will release and deglaze the pan. Use the spatula to scrape up brown bits from the bottom of the pan. Sweat the vegetables for 4 to 5 minutes. They should be translucent but still bit firm.

Cook the stew: Stir in the flour and allow it to brown lightly for about 2 minutes. Add the lamb stock, continuing to scrape up any brown bits from the bottom of the pan. Stir in the potatoes, bay leaves, thyme, rosemary and oregano. Return the meat and its collected juices to the pan. Bring the liquid to a boil. Lower the heat to medium and cover the pot. Simmer for 1 1/2 hours, until the meat is fork tender. Discard the bay leaves and transfer the stew to an 8 – cup baking dish. ( 9 x 9 or 11×7 would work well).

Boil the Potatoes for mashing: Place the quartered potatoes and salt in a pot and cover them with cold water. Bring the water to a boil, then lower the heat to medium and allow the potatoes to simmer uncovered until cooked through, about 40 minutes. To tell if they are cooked, take a piece out and cut it in half to see if it’s soft in the center.

While the potatoes are cooking, preheat the oven to 450°F.

Mash the potatoes: Drain the potatoes, return them to the pot and stir them over the heat for a coupled of minutes. This ensures that they are dry. Rice the potatoes into a mixing bowl. Add the egg yolks, butter and cream, whisking until the mixture is smooth. Work quickly while the potatoes are hot so they don’t become gummy and starchy. Adjust the salt seasoning to taste and allow the potatoes to cool.

Top the pie: First a large pastry bag with a large star tip. Spoon the mashed potatoes into the bag. Moving in one direction, pipe large rosettes of potatoes over the lamb mixture, in neat rows or around the perimeter of baking dish. Go over your work and pipe rosettes wherever you see any holes-you want to create a good seal. Alternatively, you can dollop the potatoes over the stew and spread them with a spatula to seal it.

Bake the Pie: Line a baking sheet with aluminum foil. Set the pie on it and bake for 30 to 35 minutes, until the potatoes are nicely browned and filling is bubbling. Let the casserole rest for 15 minutes.

Enjoy!

Chef Cathal Armstrong’s Shepherd Pie is brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Cathal Armstrong’s Shepherd Pie:

My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong, David Hagedorn

Scanpan Evolution Sunday Pan with Lid – I absolutely love this pan! Cooked the stew in it with no problem.

Le Creuset Stoneware 10.5 x 7″ Baking Dish

Oxo Good Grips Stainless Steel Potato Ricer

 

 


Mini Baileys Chocolate Cheesecakes

March 15, 2018

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So today is the Ides of March, but there is nothing to fear here. I’m serving up a bunch of these Mini Baileys Chocolate Cheesecakes to anyone who might darken my doorstep!

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That’s right – little individual sized Baileys spiked chocolate cheesecakes topped with Baileys whipped cream and drizzled with an Irish Whiskey laced chocolate. Hmmm…on second thought, perhaps your liver should beware the Ides with all that booze!

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These decadent little devils are rich, creamy and just the perfect serving size. Recently I’m somewhat obsessed with canning jars. Not only are they adorable, but they also make serving folks at any gathering a breeze. No worries with slicing cakes or flimsy serving plates. These supremely portable jars are the way to go!

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Easy to make and even easier to eat, these Baileys Chocolate Cheesecakes are a St. Patrick’s Day delight!

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Mini Baileys Chocolate Cheesecakes

  • Servings: 12 - 4 oz. canning jars
  • Difficulty: easy
  • Print

recipe adapted from: Irish Baking Adventures

Ingredients:

For the base:

  • 200 grams Graham Cracker crumbs (you can use Digestive Biscuit crumbs if you like)
  • 4 Tablespoons butter

For the Cheesecake filling:

  • 360 grams cream cheese, room temperature
  • 2 Tablespoons cocoa
  • 200 grams caster sugar
  • 200 grams melted milk chocolate
  • 120 ml. sour cream, room temperature
  • 1/2 teaspoon vanilla
  • 2 eggs, room temperature
  • 70 ml Baileys Irish Cream

For the topping:

  • 500 ml whipping cream
  • 75 gram confectioners sugar
  • 60 ml Baileys
  • 200 grams chocolate, melted – for drizzling
  • 2 – 3 Tablespoons Irish Whiskey (optional – once the chocolate is melted, stir in the Whiskey if desired).

Directions:

Preheat the 325° F (160°C). Combine the melted butter and graham cracker crumbs. Place 1 Tablespoon of the crumbs in the bottom of each jar and pat down firmly to create a crust.

Place the cream cheese, sugar and cocoa in a stand mixer and mix on a low speed until combined.

Add the sour cream, vanilla, melted chocolate and Baileys. Continue to mix on low speed until combined.

Add the eggs one at a time, mixing until completely incorporated before adding the next.

Divide the batter evenly between the jars.

Place the jars in a large roasting pan or baking dish with sides. Carefully add hot water to the pan until it reaches halfway up the sides of the jars. Bake for 45 – 50 minutes until the center is set. Remove from the water bath and cool completely on a wire rack. Once cool, cover and refrigerate until cold.

Just before serving, whip cream on high until it begins to thicken. Add powdered sugar and Baileys and continue to whip until stiff peaks form.

Pipe the whipped topping onto the mini cheesecakes and drizzle with melted chocolate and sprinkle with chocolate candies if desired.

Enjoy!

Mini Baileys Chocolate Cheesecakes brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Mini Baileys Chocolate Cheesecakes:

OXO Good Grips Stainless Steel Food Scale

Ball Mason 4 oz quilted jelly jars

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

 


Paddy’s Day Corned Beef & Cabbage Potstickers

March 14, 2018

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Now here is a St. Patrick’s Day dish for you that is a bit unexpected I’ll bet – Paddy’s Day Corned Beef & Cabbage Potstickers. So I won’t try to pull the wool over your eyes and tell you that you’ll find this Asian fusion dish on every table in Ireland come St. Patrick’s Day. But I will say that if you’ve got some lovely corned beef left over from your St. Patrick’s Day celebrations here in the States, these potstickers are great for using up the leftovers in the most wonderfully tasty way.

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As I’ve mentioned in previous years, you won’t really find corned beef on the menu in Ireland come St. Patrick’s Day. Well, I’d say you might now, but know that they’re serving it up specifically for the tourists. It isn’t the traditional holiday meal there. To read all about the history of corned beef and how Americans became corned beef crazed see my blog on Corned Beef Hash from a couple of years ago, which by the way, is also a great dish for using up leftovers. But believe me when I say corned beef on St. Paddy’s Day is an Irish American tradition.

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I found this recipe on the Farmette blog. If you haven’t visited before, you should definitely take a peek. It is basically the diary of Imen McDonnell who moved from the US to an Irish dairy farm, where she now resides with her husband and son. You can find this recipe on her blog along with a story of how shocked she was on her first St. Patrick’s Day in Ireland when she discovered that she was actually in a corned beef free zone. This recipe can also be found in her cookbook: The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm. Imen uses bacon in her version, which I’m sure is also quite delicious!

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The Husband absolutely went wild for these potstickers, declaring them much better than any corned beef and cabbage he had ever eaten. Now I did change a couple of things from Imen’s recipe. I was feeling a bit lazy and didn’t actually make my potsticker wrappers myself. Nope. I went right out to the store and purchased some wonton wrappers, which worked very well. I also cooked them a bit differently and have included my method along with Imen’s. And although I am advocating this recipe as a way to use up leftovers, you really can’t use any leftover cabbage in these. Previously cooked cabbage will be too wet to work well in the filling. You’ll have to reserve a bit of fresh cabbage to use on the day you make these potstickers. Definitely give this recipe a whirl for a fun twist in your St. Patrick’s Day feast.

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Paddy's Day Corned Beef & Cabbage Potstickers

  • Servings: 20 medium-sized dumplings / if you use wonton wrappers @40 potstickers
  • Difficulty: easy
  • Print

recipe from: Farmette also featured in the cookbook: The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm by Imen McDonnell

Ingredients:

For the Wrappers:

  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup boiling water
  • 1/2 cup cold water

*** I actually used store-bought wonton wrappers here due to my extreme slothfulness…

For the filling:

  • 6 ounces cabbage, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon grated fresh ginger
  • 1/8 cup minced parsley
  • 1/3 pound shredded corned beef, smoked ham (or smoked Irish bacon)
  • 1/8 teaspoon ground white pepper (or freshly ground black pepper)
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon Chinese rice wine (or dry sherry)
  • 1 teaspoon sesame oil

For the slurry:

  • 1 tablespoon cornstarch
  • 1/2 cup water

***egg whites work great here as well

For the dipping sauce:

  • 2 tbsp sesame oil
  • ¼ cup brown rice vinegar
  • ½ cup scallions (spring onion)
  • ¼ cup soy sauce

Directions:

Make the wrappers: In a medium bowl, combine flour and salt. Gradually add the boiling water until the mixture becomes mealy. Switch to the cold water and stir until a dough is formed. Knead the dough on a floured surface until smooth. Transfer to a clean bowl, cover with a towel and let rest.

Make the filling: Put the cabbage in a food processor and pulse until finely chopped. Place in a large bowl and sprinkle with salt. Let it rest for 10 minutes. While it is resting place the ginger, parsley, corned beef, pepper soy sauce, rice wind and sesame oil in a food processor and pulse until it is mixed well. Squeeze the water out of the cabbage and place the dry cabbage into a bowl. Add the pulsed ham mixture and combine.

Make the dumplings: Roll out the dumpling dough and cut our wrappers with a 4-inch round cookie cutter. Sed aside. Mix together the cornstarch and water for the slurry. Take one dumpling wrapper and spoon 1 tablespoon of the ham mixture into the center. (If you are using wonton wrappers, you will likely only be able to spoon 1/2 tablespoon onto the wrapper). Dip one finger (or a small pastry brush) into the slurry and paint the edges of the dumpling wrapper. Fold the wrapper over the filling and press the edges together, forming a half-moon shape. Place on a parchment lined baking sheet, cover loosely with plastic wrap and repeat with the rest of the dumplings. Do not allow the dumplings to touch each other on the sheet. Once the dumpling are all assembled, you can cook immediately or refrigerate for up to several hours. When ready to cook, fill a large pot half way with water and bring to a boil. Gently slide 1/3 of the dumplings into the water. Once the water returns to a gently boil simmer for 6 – 8 minutes. Remove with a slotted spoon and repeat with remaining dumplings. Coat a frying pan with oil and place over medium heat. Once hot, fry the dumplings until they are golden on each side.

*** I cooked my potstickers using a different technique. I place a bit of oil in a 10″ skillet and heated it just shy of smoking. I arranged my potstickers in the pan and cooked them until the bottom of them was a golden brown. The I poured 1/2 cup of water into the skillet and covered it with a tightly fitting top. I continued cooking until all of the liquid was gone. The bottoms of the potstickers should be sufficiently browned at that point, but if not, you could leave them in the pan a bit longer.

Make the dipping Sauce: Heat the sesame oil in a saucepan. Add the scallions and brown rice wine vinegar and soy sauce. Mix well and then remove from heat.

Enjoy!

Paddy’s Day Corned Beef & Cabbage Potstickers brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Paddy’s Day Corned Beef & Cabbage Potsickers:

The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm by Imen McDonnell

 

 

 


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