Baileys Tres Leches Cupcakes

March 17, 2022

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. And oh what a cupcake it is! Are ya’ll ready for this? Baileys Tres Leches Cupcakes!!! Get out, right?! So, instead of making the traditional Tres Leches cake, I made a version of it in portable cupcake form and my innovation did not stop there. Oh no. I replaced one of the Leches with Baileys Irish Cream. The result is an incredibly decadent Baileys drenched dream, just perfect for your St. Patrick’s Day festivities.

As I mentioned, I have always ended my St. Patrick’s Day run of recipes with a cupcake offering. Last year it was these zingy Irish Whiskey Ginger and Lime Cupcakes

The year before Baileys made an appearance in these Butterfly Cakes (aka Fairy Cakes) filled with Strawberry Jam & Topped with Baileys Whipped Cream

and who can forget my Irish Coffee Cupcakes

Guinness takes the stage here with these Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

One year I even turned Scáiltín, which is an old fashioned Irish milk punch into a cupcake with these Malted Scáiltín Cupcakes

And I was able to squeeze Guinness, Jamesons and Baileys into these boozy Chocolate Whiskey Dipped Irish Cupcakes

Phew! That is a lot of cupcakes! But let me get back to our featured treat today: Baileys Tres Leches Cupcakes. Tres Leches literally means 3 milks. A Tres Leches cake is an ultralight sponge cake, similar to an Angel Food Cake, soaked overnight in a mixture of evaporated milk, sweetened condensed milk and cream and then topped with a whipped cream frosting. It is popular in Mexico and Latin America as well as here in the States. For St. Patrick’s Day, I thought it would be fun to replace the regular heavy cream in the leches mix with Baileys and I was not disappointed. These moist Baileys bombs are to die for!

These cupcakes are easy to make, but you’ve got to have a bit of patience to get all of that Baileys milk mixture to soak in. After poking holes in the cupcakes with a fork, I put the Baileys soak in a decorating squeeze bottle and slowly drizzled it over the tops of the cupcakes allowing it to soak in as I went. I must admit, when I saw the volume of the Baileys soak (I used all but about 3/4 – 1 cup of the liquid. The leftover is awesome in your morning coffee!), I thought there was absolutely no way that the cupcakes could hold it all. I thought when I undid the cupcake wrapper there would be an absolute flood of liquid. But nope, after an overnight rest in the fridge, it was all impossibly absorbed and the cupcakes magically transformed!

So there you have it. These Baileys Tres Leches Cupcakes will definitely steal the show at any St. Patrick’s Day celebration. So what are you waiting for? Get baking! I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

Baileys Tres Leches Cupcakes

  • Servings: 24 cupcakes
  • Difficulty: easy - but time needed for the Baileys/milks mixture to soak in to cakes
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recipe slightly adapted from: Perfect Tres Leches Cupcakes

Ingredients:

For the cupcakes:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar, divided
  • 5 large eggs, yolks and whites separated
  • 1 teaspoon vanilla bean paste
  • 1/3 cup whole milk

For the Baileys Soak:

  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • 1/2 cup Baileys Irish Cream

For the Frosting:

  • 2 cups heavy cream
  • 1/2 cup Baileys
  • 3 Tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste
  • cocoa powder to dust over top

Directions:

Preheat oven to 350° F. Line two 12-count muffin tins with foil cupcake liners. Combine flour, baking powder, baking soda, and salt together in a bowl and set aside. Separate egg yolks and whites into separate bowls.

In the bowl of a stand mixer, beat the egg yolks and 3/4 cup of the sugar on medium-high speed for 2-3 minutes until creamy and light in color. Add the milk and vanilla and mix until incorporated.

Add the flour mixture, mixing until just combined. The batter will be thick.

Transfer the batter to a large bowl and set aside. Wash the bowl of your stand mixer. Add the egg whites to the clean bowl and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the cake batter so as not to deflate the egg whites. Use an 1/4 cup scoop to evenly divide the batter between the cupcake liners.

Bake for 15-16 minutes until golden brown on top and the cupcakes bounce back to the touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.

Pierce the tops of each cupcake several times with the tines of a fork to create holes down into the cupcakes. Whisk the sweetened condensed milk, evaporated milk, and Baileys together, then transfer to a squeeze bottle. 

Soak each cupcake with the milk mixture, a little at a time, until most of the Baileys mixture has been soaked up. (You might end up with about 3/4 cup liquid left over). It may seem like too much liquid at first, but if you do a little on each cupcake, then let it soak in while you move on to the others, you can return to the first ones and repeat the process a couple of times until most of the milk mixture has been soaked up. Refrigerate for two hours or overnight.

Beat the heavy cream, Baileys, powdered sugar, and vanilla bean paste in a bowl of a stand mixer until stiff peaks form. Pipe or spoon onto the tops of the soaked cupcakes. Dust with cocoa powder and top with chocolate pearls if desired.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Baileys Tres Leches Cupcakes:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Sugar Belle Bottle Coupler Set

Nielsen-Massey Pure Vanilla Bean Paste

Valhrona French Chocolate Pearls – This is what I used to decorate the top of the cupcakes. It is a crispy bit of cereal coated in dark chocolate. This link if for a much, much bigger bag than you would need for just this dessert, but I wanted to let you know what I had used.


Whiskey Butter Tarts

March 16, 2022

Whiskey Butter Tarts! With a name like that how could this dish be anything other than amazing?! Seriously, I love every single word. Whiskey. Butter. Tart. Fantastic! And let me tell you, these little devils live up to their name! You’ve got the buttery shortbread pastry, the gooey caramel like center and the crunchy chewy top along with a zing of Irish Whiskey flavor thrown in for good measure. Are you drooling yet?

I got the recipe for these delectable little darlings from one of my best friends, Theresa Storey, who just happens to also be a best selling, award winning author! A couple of years ago, Theresa published her first cookbook where you can find the recipe for this scrumptious treat along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

Theresa runs a business, 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.

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. The Green Apron has won 15 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing this recipe from her book. I have shared quite a few over the years, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And speaking of those Green Apron recipes that I’ve shared before, let me just remind you of a few. A couple of years ago, I kicked off my St. Patrick’s Day blog-a-thon with her Prize-Winning Scones with Strawberry Jam & Clotted Cream.

I told you about her Batley Cake

which I filled with her deletable boozy Irish Whiskey Marmalade (also used to fill these tarts.

And this year, I’m sharing Butter Tarts. Truth be told, her recipe is for Canadian Butter Tarts. I just made them boozy by throwing in a few glugs of good ole Irish Whiskey! She also bakes her tarts in a traditional bun pan. I’ve shared a link for one below. I wanted a smaller little two bite tart, so I decided to make up a batch in a mini muffin tin and was very pleased with the results.

I’d wager you will be delighted as well. These treats are wonderful with a cup of tea, coffee or maybe a glass of whiskey if you’d prefer. They are amazing hot out of the oven, but a pleasure anytime. The perfect little nibble for your St. Patrick’s Day festivities.

Whiskey Butter Tarts

  • Servings: 48 mini muffin sized tarts/
  • Difficulty: easy
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recipe very slightly adapted from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

For the pastry:

***The pastry ingredient amounts listed are if you plan to make the tarts in a mini muffin tin as I did. If you are using a proper bun pan or full sized muffin tin, half the pastry ingredient measurements. Keep the filling measurements the same no matter what sized baking tin you choose.

  • 220 grams (8 oz./ 2 sticks) unsalted butter
  • 450 grams (1 lb) all purpose flour
  • 1 teaspoon salt
  • 3/4 cup cold water

For the filling:

  • 3 Tablespoons Irish whiskey
  • 170 grams (6 oz.) raisins
  • 340 grams (12 oz.) light brown sugar
  • 2 eggs beaten
  • 30 grams melted butter, slightly cooled
  • 1 teaspoon vanilla bean paste
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon cinnamon

Directions:

Preheat the oven to 400 F. Place raisins in a bowl and pour 3 Tablespoons Irish Whiskey over them. Set aside and allow the raisins to plump up.

Place the flour and salt in a food processor and pulse a few times to combine. Scatter the butter, cut into 1/2″ cubes, over the flour. Process until it resembles sand. Remove from processor and place in large bowl.

Add the cold water, 1 -2 Tablespoons at a time, mixing after each addition until the pastry holds together. You will likely not need all of the water. Turn the pastry onto a work surface and knead until smooth. Flatten into a disk and wrap in plastic wrap. Place it in the refrigerator to rest for at least 30 minutes.

Roll the pastry out on a lightly floured surface to about 1/8″ thickness. Using a fluted cookie cutter, cut circles slightly larger than the holes of a mini muffin tin. ( I used a 2 1/2″ cutter) Try to cut out all of the pastry circles in one go if you can. The pastry is a bit persnickety when you attempt to re-roll it.

Line the wells of the muffin tin with the pastry circles.

Whisk the sugar, eggs, melted butter, vanilla bean paste, cornstarch and cinnamon together, mixing until smooth. Fold in the whiskey soaked raisins. (Do not drain the whiskey off, add the raisins and whiskey)

Half fill the tart cases with the sugar mixture, taking care to stir frequently as the raisins will settle to the bottom.

Bake for 15 – 20 minutes until the filling is set and pastry golden. Let cool for a few minutes before removing them from the tins onto a wire rack to finish cooling. Do not allow them to cool completely in the muffin tins as they may end up sticking.

Enjoy!

Links for helpful kitchen tools & ingredients for Irish Whiskey Butter Tarts:

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

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Nonstick Twelve Hole Shallow Bun Tin


Vegetarian Cottage Pie

March 15, 2022

Now here we go! Comfort food at it’s finest! Today I give you – Vegetarian Cottage Pie! This mouthwatering pie is chock full of a savory mix of Guinness drenched french lentils, leeks, mushrooms, carrots and peas and topped with dreamy creamy crunchy tangy mashed potatoes! I swear you will not miss the meat at all!

You can pretty much find Shepherd’s Pie on most menus of any Irish pub you visit. Technically Shepherd’s Pie is made with lamb. If it doesn’t have lamb, such as the lamb shoulder found in Chef Cathal Armstrong’s pie that I shared with you a few years ago:

Or lamb mince, like Chef Gordon Ramsey prefers:

then it is called a Cottage Pie.

Today’s dish gets rid of the meat altogether, instead letting a melange of mushrooms and hearty thyme flavored Le Puy lentils stand in, and might I add, steal the show!

The Mashed Potato topping used here is superb as well, with sour cream and Parmigiano-Reggiano cheese providing a delightful tangy umami taste. Those flavor packed potatoes get even more magical when baked as you get a crispy crunch, followed with the creamy interior in every forkful.

Just so you know, the Husband has proclaimed this his favorite, over all of the Shepherd/cottage pies he has every sampled. High praise ya’ll! You simply must make this for your St. Patrick’s Day party!

Vegetarian Cottage Pie

  • Servings: 4 - 6
  • Difficulty: easy
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recipe adapted from: Samantha Seneviratne via New York Times Cooking

Ingredients:

For the mash topping:

  • 2 tablespoons kosher salt, plus more for seasoning
  • 2 pounds russet potatoes, peeled and quartered (about 3 large)
  • 6 tablespoons unsalted butter
  • ½ cup whole milk
  • ½ cup sour cream
  • ½ cup packed grated Parmigiano-Reggiano cheese (Parmigiano-Reggiano is not vegetarian, so if you are strict vegetarian and not just doing a Meatless Monday, make sure you use a vegetarian cheese) or vegetarian Parmesan, divided
  •  Freshly ground black pepper

For the filling:

  • 3/4 cup french lentils (you can use other lentils, but I prefer Le Puy, which hold their shape with cooking)
  • 4 sprigs of thyme
  • 2 cups vegetable broth
  • 1 teaspoon kosher salt, plus more for seasoning
  • 4 tablespoons butter
  • 8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
  • 1 large leek, white part only, thinly sliced (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 cloves garlic, minced
  •  Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 can of Guinness Beer (14.9 ounces)
  • 1 can of le sueur small peas (8 ounce) drained

Directions:

Preheat the oven to 375° F.

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until fork tender. Drain potatoes well. Using a potato ricer, rice the potatoes into the bowl of a stand mixer fitted with a paddle attachment. Mix on medium low for one minute. In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Add the hot butter mixture to the potatoes and beat until just combined. Add the sour cream and beat until smooth. Set aside 1 Tablespoon of the 1/2 cup of Parmigiano, then add the remaining amount to the potatoes. Mix on medium high until creamy. Season to taste with salt and pepper. Cover and set aside.

Place the lentils, thyme and 2 cups of the broth in a large sauce pan over medium high heat. Bring to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl and set aside.

Melt the butter in the 10-inch skillet or dutch oven over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add the can of Guinness, cooked lentils and drained can of peas. Cook until thickened. Remove thyme stems.

Transfer lentil filling to a 2 quart casserole dish or 11″x7″ baking dish. You could use a 13″x9″ dish if you prefer but I prefer to use a smaller pan so the the filling layer is deeper. Dollop the mashed potato topping over the filling and spread into an even layer. Or add the potatoes to a piping bag with a star tip and pipe a fancy design over the top as I did. Sprinkle the 1 Tablespoon of remaining Parmigiano over the top. Place the dish on a parchment paper lined baking tray and transfer to the oven. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Enjoy!


Irish Brown Bread

March 14, 2022

Hearty Irish Brown Bread, slathered with salty butter. YUM! It’s great with both savory or sweet toppings and is a perfect accompaniment to any soup or stew. It has an incredibly satisfying crunch to it when toasted. Delicious! This dense, craggy bread may not be for you if you prefer something akin to Wonder bread, but if you like the whole grain experience, this bread is to die for. And, guess what? It is very easy to make.

Traditionally, brown bread was made with whole wheat flour, baking soda, salt and buttermilk. This version is enriched with a bit of sugar and butter as well as some baking powder for a bit of extra lift. I use a special blend of Irish Flour from King Arthur Baking company, rather than just plain whole wheat flour. I also brush the loaf with melted salted butter and sprinkle with just a bit of sea salt before I pop it in to bake. Oh and don’t forget to cut a cross in the top as well. Some folks say this helps the bread cook evenly. I’ve also heard it is done as a blessing to keep the devil away. My favourite reason is that you cut a cross in to allow the fairies to escape!

I have no doubt you will be pleased as punch with this wholesome Irish Brown Bread. And don’t forget to slather on that rich salty Kerry Gold Butter!

Irish Brown Bread

  • Servings: One large 10
  • Difficulty: easy
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recipe slightly adapted from: King Arthur Baking

Ingredients:

  • 4 cups (439 grams) King Arthur Irish-Style Flour
  • 2 to 3 tablespoons (25 grams to 35 grams) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 cups (340 grams) buttermilk
  • 2 tablespoons (28 grams) melted butter plus a bit more for brushing over top
  • flaky sea salt

Directions:

Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder.

Make a well in the dry ingredients and pour in the buttermilk and the butter. Stir together until blended — some lumps will remain.

Turn the dough out onto a floured board and knead about 10 times, or until it all holds together.Form the dough into a large ball, flatten slightly and place it on the prepared baking sheet. Cut a deep cross in the top. Brush melted butter over the top of the loaf and sprinkle with flaky sea salt.

Bake the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean).

Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature. Serve with sweet butter and a dollop of marmalade, if desired. Or alongside some Irish Stew or Cottage Pie.

Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.

Enjoy!


Irish Whiskey Cake

March 13, 2022

Alrighty! Here we are at day 2 of my annual St. Patrick’s Day recipe blog-a-thon. And I’ve got a great recipe to share with you today – Irish Whiskey Cake! This moist and flavorful, boozy spice cake is shot through with pecans and enveloped in a warm buttery whiskey glaze.

All you Irish Whiskey lovers – this one is for you! We’ve got whiskey in the cake and on the cake! Hooray! And this cake is super-dooper easy to make. I almost feel like I’m cheating somehow. But here is the secret – you just go buy a box cake mix and then doctor it up a bit. The results are just wonderful whiskey perfection!

Now the original recipe called for applying the whiskey butter glaze over three days. I have found that you can achieve pretty much the same taste by applying the glaze over three hours instead. You just want all that buttery whiskey goodness to be able to soak into the cake. I think you can do that over a few hours vs. days. I do also poke some holes in the cake to facilitate maximum whiskey absorption.

Did I just say “maximum whiskey absorption”? Yup, sounds about right for St. Patrick’s Day Festivities! This delicious Irish Whiskey Cake will serve a crowd. So there you are, sorted for the St Patrick’s Day potluck!

Irish Whiskey Cake

  • Servings: 16 slices
  • Difficulty: easy - but allow 3 hours for whiskey glaze to soak in
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recipe adapted from: Taste of Home

Ingredients:

  • 1 package spice cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3/4 cup 2% milk
  • 3/4 cup Irish whiskey
  • 1/2 cup canola oil
  • 4 large eggs, room temperature
  • 1-1/3 cups coarsely chopped walnuts, divided (I used pecans instead)

For the whiskey glaze:

  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup Irish whiskey
  • 1 teaspoon water

Directions:

Preheat oven to 300° F. Grease and flour a 10-in. tube pan or bundt pan.

Place all of the ingredients, with the exception of the nuts in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for 30 seconds. Increase speed to medium and mix for2 minutes. Fold in 1 cup the nuts, reserving 1/3 cup for later. If you are using a bundt pan, sprinkle remaining nuts in the bottom of the prepared pan and then add the batter. If you are using a bundt pan, sprinkle the nuts over top of the batter once you have added it to the pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan.

While the cake is cooling, prepare the glaze. Place all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes.

Take a wooden skewer, toothpick or swizzle stick and poke a scattering of holes in the cake. Pour one-third of glaze over top of cake, allowing some to flow over sides down into the pan. Let stand 1 hour. Remove from pan. Reheat the glaze if you need to and brush another third over the cake. Wait one additional hour and then brush the remaining glaze over the cake. Allow the cake to cool completely and then cover.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Irish Whiskey Cake:

Kitchen Aid Artisan Stand Mixer

Duncan Hines Spice Cake Mix – This is for a box of 2, so you’ll be ready to go when everyone requests you make this cake again!


Guinness Punch

March 12, 2022

Alright! Let’s get this year’s St. Patrick’s Day recipe party started. And I’ve got just the thing to get it going – Guinness Punch! Coming to you straight from Jamaica, this creamy cocktail is absolutely perfect for your St. Patrick’s Day celebrations! Now I realize right about now you might be thinking, “Uhh, what does Jamaica have to do with St. Patrick’s Day?” Well, let me tell you. I turns out that 25% of Jamaican citizens claim Irish ancestry. Irish emigration to Jamaica started in the early 17th century with sailors and merchants. It picked up significantly after England took Jamaica from the Spanish and needed to populate their new colony. Large numbers of the Irish were transported unwillingly as slaves and indentured servants under Oliver Cromwell. Today, folks of Irish ancestry make up the 2nd largest ethnic group in Jamaica after Jamaicans of African ancestry.

Guinness Punch in Jamaica is often made with Supligen, which is a milk based nutritional drink. I have substituted whole milk. Easy to make, you can whip up several batches and have them chilling in the fridge before your guests arrive. I must admit, I was a bit skeptical of this tipple when I came across the recipe, but after tasting it, I am a complete convert. This Guinness Punch is amazing! I love the sweet creamy milk pared with just a hint of bitter from the Guinness. I am particularly looking forward to warmer weather (that might be the only time you will ever hear me say that) because you can swap out the milk for some vanilla ice cream or wait….maybe a scoop of chocolate ice cream….or even coffee ice cream!!! That is going to be one off the hook milkshake! Folks at your St. Patrick’s Day festivities will not be able to get enough of this delicious, creamy and silky smooth cocktail. So what are you waiting for? Get those blenders out and whizz up a batch of Guinness Punch! And don’t forget to check back here tomorrow for another scrumptious St. Patrick’s Day recipe. I’ll be posting one each day leading up to the big day!

Guinness Punch

  • Servings: 4 - 6
  • Difficulty: easy
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recipe slightly adapted from: Vice

Ingredients:

  • 1 ½ cups / 340 ml Guinness
  • 1 cup / 250 ml Whole milk
  • ½ cup / 120 ml sweetened condensed milk
  • 1/2 teaspoon vanilla bean paste
  • 2 tablespoons Rum
  • 1/8 teaspoon freshly grated nutmeg (for garnish)
  • whipped cream (for topping)

Directions:

Place first 5 ingredients in blender and pureé. Let chill in fridge for 1 hour. Serve over ice with whipped cream topping and freshly grated nutmeg garnish.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Guinness Punch:

Breville Fresh & Furious Countertop Blender


St. Patrick’s Day Recipe Roundup 2022!

March 11, 2022
Sneak peak! Make sure to check back to get all the details on the tasty mystery treat (for now anyway) pictured here!

Oh my goodness ya’ll…St. Patrick’s Day is only 7 days away. Tomorrow I will be starting my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day Thursday March 17th! Now I think managing to publish one recipe daily for six days straight is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. Today I thought I might inspire you with some of my favorite St. Patrick’s Day dishes from years past. We’ll start it off with some bread:

And here are some drool worthy mains:

I wouldn’t want to forget the sides:

And take a peek at these decadent desserts:

And last but not least…something to wash it all down with:

Is your mouth watering yet? Quite the galleries of goodies if I do say so myself. And there are many more recipes to be found on my blog as well as six new ones starting tomorrow! Don’t miss out!

P.S. I tried to get links to the recipe added to the pictures, but with my limited skills, was unable to make it work. You can find links to the pictured recipes in the gallery captions. Sorry ’bout that!


Irish Whiskey, Ginger & Lime Cupcakes

March 17, 2021

Woo-hoo! Today is St. Patrick’s Day!!! It is here, it is here! And to finish off my annual St. Patrick’s Day recipe run I give you: Irish Whiskey, Ginger & Lime Cupcakes! These cupcakes are aaaaamazing! I mean you’ve got the smooth taste of Irish Whiskey, the sweet bite of candied ginger and a zing-y lime finish. What is not to love?!!

So I’m sure some of ya’ll are like…”hey, those ingredients sound a lot like what you get in a Jameson & Ginger ale cocktail” and the rest of you are saying “Nah, that’s an Irish Mule Cocktail”. I guess if you’re going to get technical, I actually use Ginger Beer in these delectable little nibbles, so I guess it leans more towards the Mule. But if you are a big fan of Jameson & Ginger, I”d wager you’d be quite pleased with these as well.

The cake portion of this treat is really moist and tender and I absolutely love that it is shot through with little bits of candied ginger. And the frosting…oh the frosting! I really love Swiss Meringue Buttercream frosting. That is pretty much my go to. However, I came across a recipe for this frosting that uses meringue powder and I really love it. It is a bit easier than separating all those egg whites. If you like Swiss Meringue, you are going to love this frosting as well. It is super fluffy, creamy and with the addition of the Jameson Whiskey, quite boozy. Perfect for your St. Patrick’s Day festivities, even if they are still rather low key this year.

Last St. Patrick’s Day, all this pandemic stuff was pretty new. I would not have ever imagined one year later, we would still be sitting at home. No parades, no pubs. But it does look like there is light at the end of the tunnel. Can’t tell you how happy I will be when we are able to head safely back to the pubs and I take that first sip of my first post-pandemic pint! But for now, I will be content just chilling on my sofa with these tasty, boozy Irish Whiskey, Ginger & Lime Cupcakes.

I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

Irish Whiskey, Ginger & Lime Cupcakes

  • Servings: 15 cupcakes
  • Difficulty: easy
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recipe for Buttercream Frosting from King Arthur Flour, cupcakes inspired by: Life Love & Sugar

Ingredients:

For the cupcakes:

  • 6 Tablespoons (84 grams) unsalted butter, room temperature
  • 3/4 cups (155 grams) sugar
  • 6 Tablespoons (86 grams) sour cream
  • 1/2 tsp vanilla bean paste (can substitute in vanilla extract)
  • 3 egg whites, room temperature
  • 1 1/4 cups (163 grams) all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 6 Tablespoons (90ml) Fever-Tree Premium Ginger Beer (can use different brand – but Fever-Tree is amazing!)
  • 2 Tablespoon (30ml) Irish Whiskey (I used Jameson)
  • 2 ounces (58 grams) candied ginger, chopped finely

For the Whiskey Buttercream frosting:

  • 6 Tablespoons (75 grams) granulated sugar
  • 1/8 teaspoon salt (if you use unsalted butter)
  • 1/4 cup (57 grams) boiling water
  • 2 Tablespoons (14 grams) meringue powder
  • 1/2 tablespoon vanilla bean paste
  • 2 cups (227 grams) sifted confectioners’ sugar or glazing sugar
  • 16 tablespoons (227 grams) unsalted butter
  • 1 -3 Tablespoons Irish Whiskey (taste as you go)
  • lime zest for garnish

Directions:

Preheat the oven to 350°F (176°C). Line a muffin tin with cupcake liners.

In the bowl of a stand mixer, cream the butter and sugar together until light a fluffy. Beat for about 5 -6 minutes. Do not skimp on the time.

Add the sour cream and vanilla bean paste and mix until combined.

Add the egg whites in two batches, mixing well after each addition.

Combine the flour, baking powder, ginger and salt in a separate bowl Set aside.

Combine the Ginger Beer & Irish Whiskey in a measuring cup.

Add half of the dry ingredients to the butter/sugar mixture and mix until well combined. Add the entire Ginger Beer/Whiskey combination to the batter and mix until incorporated. Add the remaining dry ingredients and mix until just combined.

Fold in the chopped ginger.

Fill the cupcake liners 1/2 way. I used a 1/4 cup muffin scoop for this.

Bake for 18 -20 minutes, or until a toothpick inserted comes out clean.

Remove cupcakes from oven and cool on rack.

For the Frosting:

Dissolve the sugar (and salt, if you’re using it) in the boiling water, and cool to room temperature.

Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.

Increase the speed and beat until soft peaks form.

Beat in the vanilla. Then add the confectioners’ sugar slowly. No more than 1/4 cup at a time, otherwise your frosting will taste gritty.

Add the soft butter a few tablespoons at a time, beating well after each addition. Finally, add the Irish Whiskey, one tablespoon at a time. Tasting after each addition until you reach the level of booziness that you prefer.

Frost the cupcakes immediately; using a pastry bag fitted with either a star or found tip. Garnish cupcakes with time zest.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Whiskey, Ginger & Lime Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

Prepworks Pocket Zester

Meringue Powder or it is a bit cheaper here: King Arthur Flour

Fever-Tree Premium Ginger Beer

Nielsen-Massey Pure Vanilla Bean Paste


Apple Pie-Cake

March 16, 2021

Oh ya’ll…it’s almost the day. This is my penultimate (love to use that word) recipe for St. Patrick’s Day 2021 and boy is it a goodie. I give you (drum roll please) Apple-Pie Cake! Completely irresistible, it is chock-full of apples and warm comfy spices like cinnamon, nutmeg and cloves. Now you might ask “Is it a Pie or a Cake”. Let me tell you – it is the best of both worlds. A perfect marriage of pie and cake. And I, for one, am just thrilled they got together!

I got the recipe for this Apple-Pie Cake from one of my best friends, Theresa Storey, who just happens to also be a best selling, award winning author! A couple of years ago, Theresa published her first cookbook where you can find the recipe for this scrumptious treat along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

Theresa runs a business, 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.

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. The Green Apron has won 15 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing this recipe from her book. I have shared quite a few over the years, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

And speaking of those Green Apron recipes that I’ve shared before, let me just remind you of a few. A couple of years ago, I kicked off my St. Patrick’s Day blog-a-thon with her Prize-Winning Scones with Strawberry Jam & Clotted Cream.

I told you about her Batley Cake

which I filled with her deletable boozy Irish Whiskey Marmalade (also used to fill these tarts.

And this year, I’m sharing her wonderful, Irish country kitchen style Apple-Pie Cake.

It was so quick and easy to make. I’d wager you already have the ingredients in your kitchen and could just whip this up in a flash.

As far as serving, it is so versatile. Warm with a scoop of vanilla ice cream does nicely. Room temperature with a dollop of whipped cream. Or just as it is with a wee dusting of confectioners sugar. For dessert, for breakfast, for a snack (afternoon or midnight). I think you get it. So what are ya’ll waiting for? Get to baking this amazing Apple Pie-Cake today!

Apple Pie-Cake

  • Servings: 4-6
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 60 grams (2 oz.) butter
  • 140 grams (5 oz.) sugar
  • 1 egg, beaten
  • 110 grams (4 oz.) all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 teaspoon vanilla extract
  • 60 grams (2 oz.) chopped pecans or walnuts (optional)
  • 2 medium eating apples (cored and diced) about 2 cups

Directions:

Preheat the oven to 350°F (180°C/Gas 4) and grease a 9″ (23 cm) pie dish.

Melt the butter and pour into a large mixing bowl. Add the sugar and egg and mix with a spoon until well combined.

Mix in the rest of the ingredients. (It will look like there is way too much apple, but that’s fine.)

Spoon the batter into the pie dish and carefully flatten it out – it’s very lumpy and sticky.

Bake for 40 -45 minutes. Remove from the oven, cool and serve straight from the pie dish.

Enjoy!

Links for helpful kitchen tools & ingredients for Apple Pie-Cake:

Fruit on the Table: Seasonal recipes from the Green Apron kitchen by Theresa Storey


Irish Four Leaf Clover Rolls

March 15, 2021

Bring about the luck of the Irish when you bake up a batch of these buttery & tender Irish Four Leaf Clover Rolls.

Everyone is familiar with those old fashioned, yeast risen, pull apart Clover Leaf Rolls right? I bet you’ve seen ’em on your grandma’s table at many a meal. They are particularly awesome, because you can separate them into three pieces easily, and then slather butter on each and every piece. The more butter the better! Am I right? Here if taken a bit of an Irish riff on those oldies but goodies by adding a bit of Irish-Style Wholemeal Flour into the mix as well as giving them an extra leaf for luck.

These adorable rolls are baked in 5 – 6 ounce ramekins. But don’t despair if you don’t have those on hand. You can easily bake these in a standard muffin tin. The only difference is, due to the smaller size of the muffin tin wells, you will probably want to lose one of the leafs and just do three leaf clovers. Just divide the dough into 33 pieces and you’ll get 11 rolls. Easy-peasy.

These lovely Irish rolls will no doubt be a welcome addition to any St. Patrick’s Day feast your have planned. And just think about this. You’ll have one more leaf, not only for luck but also for providing more surface area for butter!

Irish Four Leaf Clover Rolls

  • Servings: 8 large rolls or if you would like to do 3 leaf clovers, you could make 11 rolls in a standard muffin tin
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 2 cups (241 grams) All-purpose Flour
  • 1 cup (110 grams) King Arthur Irish-Style Wholemeal Flour (you can substitute 1 cup of whole wheat flour if you don’t have Irish Flour)
  • 1 teaspoon (6 grams) salt
  • 2 tablespoons (43 grams) honey
  • 2 tablespoons (28 grams) soft unsalted butter
  • 1 cup (227 grams) lukewarm water
  • 2 teaspoons instant yeast
  • 1/2 cup (57 grams) toasted walnuts, optional
  • 1/2 cup (71 grams) currants, optional
  • 2 tablespoons (28 grams) melted salted butter, optional; for a glossy finish

Directions:

Mix and knead all the ingredients — by hand, stand mixer, or bread machine set to the dough cycle — until the dough is smooth and elastic.

Place the dough in a greased bowl or rising bucket, cover, and let it rest for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

Grease eight 5-ounce or 6-ounce ramekins.

Gently deflate the dough, divide it into 32 pieces, and shape each piece into a ball. It helps to first divide the dough into eight medium balls, and then further divide these into four balls each. Or just use a kitchen scale to figure out the weight each ball should be. (Mine weighed 20 grams each).

Place four balls into each of the ramekins. Cover the pans and let the rolls rise for 45 to 75 minutes, until they’ve crested over the rims of the ramekins.

Preheat the oven to 350°F.

Bake the rolls for 25 to 30 minutes, until they’re golden brown and an instant-read thermometer inserted into their centers reads 200°F.

Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins. Turn them out onto a rack to finish cooling. Serve warm, or at room temperature.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Four Leaf Clover Rolls:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

SAF Instant Yeast

Dough Scraper

King Arthur Flour Wholemeal Irish Style Flour


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