Chocolate Shenanigans Cupcakes!

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. So all you chocolate lovers, you must have the luck of the Irish because these Chocolate Shenanigans Cupcakes are clearly meant for you!

A moist chocolatey malted cake is topped with a decadent rich malted chocolate Irish Cream frosting which is then dusted with Malteser bits. Get out!!!

As I mentioned, I have always ended my St. Patrick’s Day run of recipes with a cupcake offering. Last year it was these decadent Five Farms Irish Cream Cupcakes! 

But there were many more of these tempting little treats over the years. Feast your eyes on these:

Baileys Tres Leches Cupcakes

Irish Whiskey, Ginger & Lime Cupcakes

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

Guinness Chocolate Cupcakes with Peanut Butter Swiss Meringue Buttercream Frosting

Malted Scáiltín Cupcakes

Chocolate Whiskey Dipped Irish Cupcakes

Phew! That is a lot of St. Patrick’s Day cupcakes! And there are even a few more to be found in my recipe library. If you can’t find a cupcake that appeals to you there, I think maybe you just don’t like cupcakes!

But to be honest, thoughts of St. Patrick’s Day celebrations are not likely to conjure up visions of cupcakes. I thinks pubs and pints are more likely what comes to mind. On our most recent trip to Ireland, we definitely darkened the door of quite a few pubs. Indeed one night we ended up in the oldest pub in Dublin, The Brazen Head, which dates all the way back to 1198! Keep in mind, this is not the oldest pub in Ireland. That honor goes to Sean’s Bar located in Athlone, which dates all the way back to 900 AD! But the Brazen Head is Dublin’s oldest. Brass filled and lantern lit, this lively pub oozes old world charm.

This was useful because our next stop was indeed Reykjavík!

Remember these?!!

Another notable pub we visited was Toners. This cozy, traditional pub is one of Dublin’s oldest, established 1734. It is said the W.B. Yeats would occasionally imbibe here. They boast a lovely beer garden out back for when the weather is good. We found it very friendly and welcoming.

But let me get back to these naughty Chocolate Shenanigan Cupcakes. I’m a sucker for anything malted and these cupcakes not only have a malted cake, but also have malted chocolate Irish Cream frosting as well as crushed and whole Maltesers on top. Maltesers, for the Americans out there, are malted milk balls, which of course, I adore. And they are frosted with not any old frosting, but Swiss Meringue frosting. Another favorite, with its light and silky texture, it puts regular or simple buttercream frosting to shame as far as I’m concerned.

So I guess I would say, you should have all of your shenanigans ready today. You can start with these Malted Chocolate Shenanigan Cupcakes, which are simply perfect for any St. Patrick’s Day shindig you might attend. But you should also have some shenanigans of your own lined up and ready to go. You know, for later in the evening. Can’t wait to hear what you get up to. I wish everyone a safe, healthy and happy holiday! Lá Fhéile Pádraig Sona Daiobh (Happy St. Patrick’s Day)!

• Servings: 18
• Difficulty: easy
• Print

recipe slightly adapted from: Pastry Love by Joanne Chang

Ingredients:

For the Cupcakes:

• 210 grams (1 1/2 cups) malted milk powder
• 175 grams (1 1/4 cups) all purpose flour
• 60 grams (1/2 cup) Dutch-processed cocoa powder, sifted after measuring
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 200 grams ( 1 cup) sugar
• 2 large eggs ( about 100 grams) at room temperature
• 1 large egg yolk (about 20 grams) at room temperature
• 110 grams (1/2 cup) vegetable oil (such as canola)
• 240 grams (1 cup) whole milk
• 2 teaspoons pure vanilla bean paste
• Malted Chocolate Irish Cream Frosting (recipe noted below)
• Vanilla Syrup (recipe noted below)
• maltesers candy, crushed for decorating-optional

Directions:

Preheat the oven to 325° F and place a rack in the center of the oven. Line the bottoms of two regular cupcake pans with cupcake liners. Spray the sides lightly with pan spray or very lightly brush with vegetable oil. Set aside.

In a medium bowl, stir together the malted milk powder, flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer fitted with a whisk attachment, whip the sugar, whole eggs and egg yolk on medium high speed until the mixture falls back onto itself in ribbons when you lift the whisk up. Turn the mixer to low and slowly drizzle in the oil. Turn off the mixer and add about one third of the flour mixture. Turn the mixer on to the lowest speed and mix just until most of the flour mixture has been incorporated into the eggs, about 10 seconds. Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl and the whisk. Add about half the milk along with the vanilla and turn the mixer back onto the lowest speed. Gently combine until most of the milk is mixed into the batter. stop the mixer and again scrape the bowl and the whisk. Add half the remaining flour mixture; mix on low until it’s mostly mixed in, then stop and scrape. Add the rest of the milk and mix again on low util it is mostly mixed in. Remove the bowl from the mixer , add the last of the flour mixture, and gently fold by hand with a rubber spatula until all of it is incorporated into the batter. Divide the batter between the prepared cupcake tins.

Bake for 20 to 25 minutes, rotating the pans midway through the baking time, until the cupcakes spring back when you poke them in the middle and a cake tester or toothpick comes out clean when you insert it into the middle of the cake. Remove the cupcakes from the oven and let cool in the baking pans on a wire rack.

While the cupcakes are baking and cooling, make the frosting and vanilla syrup and set them aside.

Once the cupcakes are completely cool, remove them from the tins. Using a pastry brush, paint and soak the tops of the cupcakes with the vanilla syrup. 

Fit a pastry bag with a large round tip and fill it with the frosting. Pipe the frosting onto the cupcakes. Sprinkle with Malteser bits and edible stars if you desire.

Vanilla Syrup

Ingredients:

• 120 grams (1/2 cup) water
• 100 grams (1/2 cup) sugar 
• 1/2 teaspoon pure vanilla extract

Directions:

In a small saucepan, combine the sugar with the water and bring to a boil and stir until the sugar is dissolved. Remove from the heat and stir in the vanilla extract. Let cool before using.

The syrup can be made in advance and stored in an airtight container in the fridge indefinitely.

Malted Chocolate Irish Cream Frosting

Ingredients:

• 135 grams (2/3 cup) superfine sugar
• 2 large egg whites ( about 1/4 cup or 60 grams) at room temperature
• 455 grams (2 cups or 4 sticks) unsalted butter
• 420 grams(3 1/2 cups) confectioners sugar
• 105 grams (3/4 cup) malted milk powder
• 75 grams (3/4 cup) sifted dutch process cocoa powder
• 2 – 3 Tablespoons Five Farms Irish Cream (can substitute Baileys) 
• pinch of kosher salt

Directions:

In a medium metal of heatproof glass bowl, whisk together the superfine sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water, make sure the pot is small enough the the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites. Cook, whisking occasionally, until the mixture is hot to the touch, 6 to 8 minutes.

Pour the sugar-egg white mixture into a stand mixer fitted with the whisk attachment. Whip on medium high for 4 to 6 minutes, until the mixture cools. Add the butter bit by bit and whip on medium until the butter is thoroughly incorporated. Add the confectioners’ sugar, malted milk powder, cocoa powder, Five Farms Irish Cream and salt and whip on medium until the frosting is smooth and satiny. 

The frosting can be store in an airtight container in the refrigerator for up to 2 weeks. Before using, let it sit out at room temperature for at least 6 hours or ideally overnight. Place the frosting in a stand mixer fitted with a paddle attachment and mix until it smooths out again. It will look broken (curdled and very lumpy, possibly even separated with some liquid seeping out) for a while until it warms up, but don’t panic – just keep beating it and be patient.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Chocolate Shenanigans Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

OXO Good Grips Medium Cookie Scoop

Nielsen-Massey Pure Vanilla Bean Paste

Maltesers

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation: Number 31 – This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard. The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance. The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We would not dream of stying any where else and cannot wait to visit again!

Restaurants/ Cafés/ Bakeries/ Pubs:

Murphy’s Ice Cream – I LOVE Murphy’s Ice Cream! We used to only be able to get it when we visited Dingle, but now they have opened several shops and one is in Dublin, just steps off of Grafton Street! Their ice cream is made with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. No colourings, flavourings, or powdered milk. My favorite flavor, though it is so hard to choose because they are all so exquisite, is probably Brown Bread.

Xi’an Street Food – Modern Asian Cuisine with authentic & bold flavours from Xi’an region in China. Looking for late night takeaway while visiting Dublin, or a delicious meal anytime for that matter, this is the place.

The Brazen Head Pub – dates all the way back to 1198! Mind you the date of 1653 is what has been officially documented for this establishment. The current building dates to 1754. We visited on a Friday night and it was jammers. Pints were all we sampled, though we understand the pub grub here is definitely respectable.

Toners Pub-This cozy, traditional pub is one of Dublin’s oldest, established 1734. It is said the W.B. Yeats would occasionally imbibe here. They boast a lovely beer garden out back for when the weather is good. We found it very friendly and welcoming. Though laid back and relaxed when we visited, we understand that if there is a big sporting event going on, we understand the place can be absolutely mad!

Bar 1661 – Voted Ireland’s Bar of the Year in 2022! My favorite cocktail bar full stop! Not just in Ireland, but everywhere! Folks, if you are visiting Dublin and you like cocktails at all, this is an absolute must!!! The ambiance is in point, not to mention the historical significance as well as the absolute enthusiasm everyone there has for crafting exceptional cocktails! I will say, make sure you book a reservation. You do not want to miss this!

The Porterhouse -This large airy brewpub offers a wide selection of ales, lagers and stouts. It has a fun, folksy atmosphere and often you can catch some live music. They serve some tasty pub grub as well and some of the best chips I’ve had in Dublin.

The Old Storehouse – The Old Storehouse is a great venue, kind of like three different pubs all rolled into one. They’ve got the cozy, intimate snug area, the lively main bar and then Flaherty’s Pub downstairs for bands. They also have a lovely covered outside area.

Attractions:

The National Museum of Ireland – Archaeology – ( Ard-Mhúsaem na hÉireann – Seandálaíocht), often known as the “NMI”, located on Kildare Street in Dublin specialises in Irish and other antiquities dating from the Stone Age to the Late Middle Ages. The NMI’s collection contains artifacts from prehistoric Ireland including bog bodies, Iron and  Bronze Age objects such as axe-heads, swords and shields in bronze, silver and gold, with the earliest dated to c. 7000 BC. It holds the world’s most substantial collection of post-Roman era Irish medieval art. In addition, it houses a substantial collection of medieval metalwork, Viking artefacts including swords and coins, and classical objects from Ancient Egypt, Cyprus and the Roman World.

TradFest – TradFest is a joyful celebration of Irish identity through music. Each January, it showcases the best of established and emerging musical talent at a landmark festival which is rooted in the historic and atmospheric setting of Temple Bar, Dublin’s cultural quarter. Over 50 live music concerts take place in some of the best pubs in Temple Bar, as well as key historical landmarks in Dublin.

Dublin Castle – 13 Century castle. Today Irish Govenment and Conference Center.

Grafton Street – One of the principal shopping streets in the city center. Mostly pedestrianised and lined with many cafes, shops and street performers.

Temple Bar- Busy riverside neighborhood with many pubs, restaurants and quirky boutiques.

Guinness Storehouse – Learn about the history of Ireland’s most iconic beer over seven floors. Enjoy 360 degree views of the city from the Gravity Bar!

Five Farms Irish Cream Frozen Mochaccino

My oh my! Just look what I have for you today – Five Farms Irish Cream Frozen Mochaccino! Perfect for those times when you need to whip up a dessert that is not only delicious, but also a bit boozy! This decadent delight is rich, smooth & creamy & just brimming with the enticing flavor of Irish Cream liqueur.

Now I know that when most folks think of Irish Cream Liqueur, Baileys comes to mind. And that is great. If you can’t get ahold of a bottle of Five Farms, you should definitely make this dessert with Baileys. But ya’ll, if you can get a bottle of Five Farms you simply must! I told you all about Five Farms after Rascalcook introduced me to it on our trip to Ireland last year. I featured it in three of last years posts:

Irish Coffee Martini

Irish Coffee Truffles

Irish Coffee Cupcakes

Obsessed much? Yeah, I’m totally spoiled for it and diligently searched the area until I found a store that carried it. It is that good! Five Farms single batch Irish Cream liqueur is also produced in beautiful County Cork in the southern portion where the land meet the sea. The fresh cream used in this rich smooth liqueur is sourced entirely from 5 family owned farms. It is combined with premium triple distilled whiskey. In fact, there is a greater amount of Irish Whiskey in this product than most other brands of Irish Cream. This results in a warm sweet creamy taste in which the complexity of the whiskey shines through. I promise, you will not be disappointed.

Now this dreamy dessert is indeed of the frozen variety. Some folks might think they don’t want anything frozen in winter. First of all, good ole Punxsutawney Phil said it is Spring, so it’s not winter. But even if it were, frozen desserts are fantastic year round. I did mention that we visited Ireland at the end of January. Firmly winter. And do you know what one of the first shops I made a beeline for was? Murphy’s Ice Cream! Truth be told, we might have visited it several times. I LOVE Murphy’s Ice Cream! We used to only be able to get it when we visited Dingle, but now they have opened several shops and one is in Dublin, just steps off of Grafton Street! Their ice cream is made with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. No colourings, flavourings, or powdered milk. My favorite flavor, though it is so hard to choose because they are all so exquisite, is probably Brown Bread. Though this time round they had a chocolate whiskey that was fantastic. They also had an Irish Cream flavor, so the husband got one scoop of the whiskey and one of the Irish Cream.

Not that it was freezing cold in Ireland in January. The temps were anywhere from 40 F – 50 F. Late at night it might have dipped down into the 30’s. It did rain a bit, but never any torrential downpours. On one drizzly day we headed over to the National Museum of Ireland – Archaeology on Kildare Street to see all of the gold. The collection of prehistoric goldwork ranges in date between 2200 BC and 500 BC. Most are pieces of jewellery but the precise function of some is unknown. I have visited this museum many, many times and really love it. But I learned something new on this visit. Along with all of the Torcs and armbands, there were these round golden, often fairly decorated objects that had previously been identified as “boxes”. Turns out they are actually ear spools. So you know the folks you see nowadays that have ear stretchers or lobe gauges in their ears? Yup, you could’ve also seen those sported in the late bronze age (1000 – 500BC) Ireland. I had no idea.

This incredible museum also has exhibitions on Viking Ireland, The Treasury (think Ardagh Chalice) Kingship & Sacrifice (think Bog bodies) and much much more. You simply must devote some time to visit when in Dublin!

But wow! I did get off track there. Let me get back to today’s frozen delight – Five Farms Irish Cream Frozen Mochaccino! This dessert is very easy to make. Just plan ahead, because once it’s all whipped together, you need to let it chill in the freezer overnight or at least for eight hours. Oisín recommends placing it in the glasses you plan to serve it in before freezing. I just poured mine into a big freezer approved bowl and then used an ice cream scoop to place it into my serving glasses. It might be fun to freeze it in little 4 oz. Weck Jars as well. Not matter how you serve this tipsy treat up, folks will be delighted I assure you!

Five Farms Frozen Irish Cream Mochaccino

• Servings: six
• Difficulty: easy
• Print

recipe from: Irish Kitchen Cocktails: 60 Drinks You Can Make at Home with Everyday Equipment by Oisín Davis

Ingredients:

• 125 grams caster (superfine or baker’s ) sugar
• 120 ml (4 fl. oz.) strongly brewed coffee
• 200 grams dark chocolate, smashed into wee bits
• 100 ml (3 1/2 fl. oz.) Five Farms Single Batch Irish Cream Liqueur
• 375 ml (12 3/4 fl. oz) fresh cream
• white chocolate to garnish

Directions:

Place the sugar and coffee in a saucepan and slowly bring to a boil, then remove the pan from the heat. Add the chocolate and stir until it has melted. Then add the Five Farms Irish Cream. Using a hand blender, blitz it all up and then set it aside to cool.

Pour the cream into a medium-sized bowl and whip until it’s stiff. Fold it into the cooled chocolate mixture. Divide it among six martini glasses or small glasses. Cover the glasses with cling film, ensuring it touches the top of the chocolate mixture to prevent a skin forming. Freeze for at least eight hours or overnight.

Remove the glasses from the freezer about 15 minutes before you want to serve. Grate some white chocolate over the top to garnish and serve with a spoon.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Five Farms Frozen Mochaccino

*Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase*

Breville Immersion Blender

Weck Jars

Five Farms Irish Cream – Five Farms single batch Irish Cream liqueur is also produced in beautiful County Cork in the southern portion where the land meet the sea. The fresh cream used in this rich smooth liqueur is sourced entirely from 5 family owned farms. It is combined with premium triple distilled whiskey. In fact, there is a greater amount of Irish Whiskey in this product than most other brands of Irish Cream. This results in a warm sweet creamy taste in which the complexity of the whiskey shines through.

Irish Kitchen Cocktails: 60 Drinks You Can Make at Home with Everyday Equipment by Oisín Davis -OMG! I love this book. So making craft cocktails at home can be a bit intimidating to say the least. Oisín Davis, who has years of experience in the hospitality/drinks industry, completely demystifies the process in his book. He shows you that you don’t need a ton of specialty bar equipment to make a superb cocktail. You can achieve outstanding result by using common kitchen supplies! He also does an amazing job of promoting some of the best distilleries on the planet, which call Ireland home!

Criostal Na Rinne – Like the champagne glasses I served the Mochaccino in? They are crystal glasses from the Tonn Collection at Criostal Na Rinne. Criostal na Rinne is a hand cut crystal studio workshop situated in Ireland’s Ancient East in the picturesque Irish-speaking area of An Rinn, the Waterford Gaeltacht. Eamonn Terry, a master craftsman glasscutter of over 50 years experience, started his career with Waterford Crystal before establishing Criostal na Rinne in 1987, producing Irish crystal of breathtaking quality and beauty. And you don’t have to go to Ireland to purchase, they ship to the US. I have ordered from them several times and the packages always arrive promptly and in perfect condition!

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation: Number 31 – This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard. The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance. The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We would not dream of stying any where else and cannot wait to visit again!

Restaurants/ Cafés/ Bakeries/ Pubs:

Murphy’s Ice Cream – I LOVE Murphy’s Ice Cream! We used to only be able to get it when we visited Dingle, but now they have opened several shops and one is in Dublin, just steps off of Grafton Street! Their ice cream is made with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. No colourings, flavourings, or powdered milk. My favorite flavor, though it is so hard to choose because they are all so exquisite, is probably Brown Bread.

Xi’an Street Food – Modern Asian Cuisine with authentic & bold flavours from Xi’an region in China. Looking for late night takeaway while visiting Dublin, or a delicious meal anytime for that matter, this is the place.

Bar 1661 – Voted Ireland’s Bar of the Year in 2022! My favorite cocktail bar full stop! Not just in Ireland, but everywhere! Folks, if you are visiting Dublin and you like cocktails at all, this is an absolute must!!! The ambiance is in point, not to mention the historical significance as well as the absolute enthusiasm everyone there has for crafting exceptional cocktails! I will say, make sure you book a reservation. You do not want to miss this!

The Porterhouse -This large airy brewpub offers a wide selection of ales, lagers and stouts. It has a fun, folksy atmosphere and often you can catch some live music. They serve some tasty pub grub as well and some of the best chips I’ve had in Dublin.

The Old Storehouse – The Old Storehouse is a great venue, kind of like three different pubs all rolled into one. They’ve got the cozy, intimate snug area, the lively main bar and then Flaherty’s Pub downstairs for bands. They also have a lovely covered outside area.

Attractions:

The National Museum of Ireland – Archaeology – ( Ard-Mhúsaem na hÉireann – Seandálaíocht), often known as the “NMI”, located on Kildare Street in Dublin specialises in Irish and other antiquities dating from the Stone Age to the Late Middle Ages. The NMI’s collection contains artifacts from prehistoric Ireland including bog bodies, Iron and  Bronze Age objects such as axe-heads, swords and shields in bronze, silver and gold, with the earliest dated to c. 7000 BC. It holds the world’s most substantial collection of post-Roman era Irish medieval art. In addition, it houses a substantial collection of medieval metalwork, Viking artefacts including swords and coins, and classical objects from Ancient Egypt, Cyprus and the Roman World.

TradFest – TradFest is a joyful celebration of Irish identity through music. Each January, it showcases the best of established and emerging musical talent at a landmark festival which is rooted in the historic and atmospheric setting of Temple Bar, Dublin’s cultural quarter. Over 50 live music concerts take place in some of the best pubs in Temple Bar, as well as key historical landmarks in Dublin.

Dublin Castle – 13 Century castle. Today Irish Govenment and Conference Center.

Grafton Street – One of the principal shopping streets in the city center. Mostly pedestrianised and lined with many cafes, shops and street performers.

Temple Bar- Busy riverside neighborhood with many pubs, restaurants and quirky boutiques.

Guinness Storehouse – Learn about the history of Ireland’s most iconic beer over seven floors. Enjoy 360 degree views of the city from the Gravity Bar!

Tayto Chocolate Chip Cookies

And here we go ya’ll. Day two of my 2024 Countdown to St. Patrick’s Day! What I’ve got on deck for you today is Tayto Chocolate Chip Cookies! So I’m sure you’re thinking “how is this different from the average, run of the mill chocolate chip?” as well as “what is a Tayto?”. These scrumptious little chocolate chips are different from any other you might have come across because they have a surprise ingredient. Yup there is a bag of Tayto Cheese & Onion crisps (potato chips) crumbled up in them. Light and chocolatey, with an extra bit of crunch from the savory crumbled crisps, these particularly Irish chocolate chip cookies are quite crave worthy!

The iconic Tayto Crisps have been a favorite in Ireland for generations. Their original crisp factory was founded in 1954 in Dublin by a man known as Joe “Spud” Murphy. He is credited with having invented the worlds very first seasoned crisp, and yes Cheese & Onion was their first flavor variety on offer. Indeed, Tayto’s Cheese & Onion crisps are reported to be the number one snack that expats miss the most after moving abroad.

Believe me, I have eaten a fair few packets of these crisps in my day. I gotta say, I love potatoes, in pretty much all of their incarnations. Crisped, baked, fried, mashed…you get it. I particularly love french fries (chips in Ireland). In fact, I’m told that one of my first words was “fry fry”, clearly a testament to my enduring love. And yes, I prefer my french fries to be thick cut. Not those skinny McDonalds variety, but more like proper Irish Chips. I swear to you the potatoes in Ireland simply taste better than any available in the States – sorry Idaho! On our most recent visit, the Husband and I were delighted with the chips we ordered at The Porterhouse in Temple Bar. Crisp on the outside with a gorgeous soft center, splashed with lashings of malt vinegar and salt, they were absolute perfection!

We might have had one or two of these while visiting the Porterhouse as well…

But I digress. Let me get back to today’s cookies featuring Tayto Cheese & Onion crisps! I found this recipe in Graham Herterich’s book Bake: Traditional Irish Baking with Modern Twists. I love this cookbook.

Visually it is gorgeous, but it doesn’t rely on looks alone. This book is chock full of fantastic recipes. Graham Herterich, better known in Ireland as the Cupcake Bloke, initially trained as a chef and then went on to open The Bakery in Rialto Dublin. In this, his first cookbook, he offers a traditional recipe followed by a modern twist on that recipe. Last year I shared his Malted Coffee Chocolate & Pecan Brack.

And also my take on his Irish Jambons.

Tayto Chocolate Chip Cookies are his modern twist on regular chocolate chips. Now I must admit, although I love Tayto’s and I do enjoy a good chocolate chip cookie, I was not sure how I would feel about mixing a cheese & onion flavor into a cookie. But hey, you never know, so I went for it and liked them much better than I thought I would. The cookie was very light and airy, but with a wonderful crispy texture from the crumbled crisps. And while I could taste the onion flavor a bit, it was not at all overpowering and gave the cookie a less sweet and more savory profile. Cheese & Onion crisps in a chocolate chip cookie definitely works! Who knew? Apparently Graham Herterich.

• Servings: 28 - 30 cookies or 12 big monster cookies
• Print

recipe from: Bake: Traditional Irish Baking with Modern Twists by Graham Herterich

Ingredients:

• 160 grams butter, softened
• 80 grams light brown sugar
• 80 grams caster (superfine) sugar
• 1 medium egg, beaten
• 1 Tablespoon milk
• 225 grams all purpose flour
• 1/2 teaspoon baking soda (bread soda)
• 200 grams chocolate chips ( I used a blend of milk and dark chocolate chips, just as Graham Herterich recommended, but you do you.)
• 1 bag of roughly crushed Tayto Cheese & Onion crisps ( potato chips if you are from the states. If you can’t get Tayto, you could substitute in your favorite brand)

Directions:

Cream the butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment and set on medium. Keep mixing until they are pale in color and light and fluffy, about 5 – 6 minutes.

Add the egg and milk and continue mixing for approximately 30 seconds. Add the flour and baking soda a mix for another 30 seconds.

Add the chocolate chips and mix until they are just evenly incorporated.

Add the crushed potato chips.

Line a baking tray with parchment paper. Scoop cookies using a medium sized cookie scoop – approximately 2 Tablespoons, placing the dough right next to each other. Flatten the dough slightly. Cover with cling wrap and refrigerate for 24 hours. Allowing the dough to to sit for 24 hours lets the starch and proteins in the flour begin to break down, which leads to a more even bake. I should mention here that Graham’s recipe calls for making really large cookies. He advises that you divide the dough in 12 portions. These are some monster cookies. If this sounds like the cookie you’d like to make, do as he advocates. Place six of these big boys on each baking tray and bake for the 15 – 18 minutes recommended.

On baking day, preheat the oven to 320 degrees F (160 degrees C fan) and turn on the convection fan. Line two baking trays with parchment. Divide the dough balls equally among the trays.

Bake in the preheated oven for 15 -18 minutes. The cookies should be slightly brown and the edges and still soft in the center.

Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Tayto Chocolate Chip Cookies:

*Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase*

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Stainless Steel Food Scale

OXO Good Grips Medium Cookie Scoop

Tayto Cheese and Onion Crisps (Chips)- A national institution in Ireland!

Bake: Traditional Irish Baking with Modern Twists by Graham Herterich – It does not appear that this book is available on Amazon, but you can get it here or when you go and visit Ireland. I love this cookbook! Visually it is gorgeous, but it doesn’t rely on looks alone. This book is chock full of fantastic recipes. Graham Herterich, better known in Ireland as the Cupcake Bloke, initially trained as a chef and then went on to open The Bakery in Rialto Dublin. In this, his first cookbook, he offers a traditional recipe followed by a modern twist on that recipe. It also contains a brief history of Irish baking as well as a guide to baking essentials and lesser known ingredients.

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation: Number 31 – This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard. The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance. The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We would not dream of stying any where else and cannot wait to visit again!

Restaurants/ Cafés/ Bakeries/ Pubs:

Bar 1661 – Voted Ireland’s Bar of the Year in 2022! My favorite cocktail bar full stop! Not just in Ireland, but everywhere! Folks, if you are visiting Dublin and you like cocktails at all, this is an absolute must!!! The ambiance is in point, not to mention the historical significance as well as the absolute enthusiasm everyone there has for crafting exceptional cocktails! I will say, make sure you book a reservation. You do not want to miss this!

The Porterhouse -This large airy brewpub offers a wide selection of ales, lagers and stouts. It has a fun, folksy atmosphere and often you can catch some live music. They serve some tasty pub grub as well and some of the best chips I’ve had in Dublin.

Attractions:

Dublin Castle – 13 Century castle. Today Irish Govenment and Conference Center.

Grafton Street – One of the principal shopping streets in the city center. Mostly pedestrianised and lined with many cafes, shops and street performers.

Temple Bar- Busy riverside neighborhood with many pubs, restaurants and quirky boutiques.

Guinness Storehouse – Learn about the history of Ireland’s most iconic beer over seven floors. Enjoy 360 degree views of the city from the Gravity Bar!

St. Patrick’s Day 2024 Recipe Count Down!

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 Sunday March 17th! Last year, St. Patrick’s Day 2023, I had a wee bit extra to offer because I had recently visited Ireland. It had been 10 years which is way too long. Well I remedied that! I was just over again for a visit in January 2024. The husband and I had a blast! We stayed in Dublin the entire time this go round.

I will have some fun, updated recommendations for you in this countdown! And….(insert drumroll) for the first time ever, I will be hosting a guest blogger. Straight from Dublin, Rascal Cook will be stopping by with a recipe that is an absolute essential for everyone who is celebrating the big day this year!

Believe me, you don’t want to miss out, so make sure to stay tuned every day right up until Sunday 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 well 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 all! 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. I’d like to first remind you of the dishes on deck last year in case you missed them:

Irish Coffee Martini

Orange-Cranberry Soda Bread with White Chocolate

Irish Coffee Truffles

Malted Coffee, Chocolate & Pecan Brack

Colcannon Twice Baked Potatoes

Irish Jambons

Irish Cream Cupcakes

And here are some drool worthy mains from years ago:

Guinness Beef Stew

Irish Stew

Smithwick’s Beef & Cheddar Pies

Chicken Skink

Guinness Braised Beef Short Rib Sandwiches on Waterford Blaa

Crockpot Corned Beef & Cabbage Soup

Dublin Coddle

Vegetarian Cottage Pie

I wouldn’t want to forget the sides:

Sticky Carrots with an Irish Whiskey & Ginger Glaze

Champ (Brúitín in Irish)

Or maybe your shindig calls for some finger foods:

Paddy’s Day Corned Beef & Cabbage Potstickers

Corned Beef & Irish Cheddar Potato Nests with Spicy Horseradish Cream & Guinness Mustard

Irish Potato Bites

I’ve made so many decadent desserts over the years. Let me tempt you with a few:

Baileys Bite Sized Cheesecakes

Baileys & Coffee Pots de Crème with Baileys Whipped Cream Topping

Guinness Pretzel Truffles

Guinness Chocolate Chip Cookies

Bailey’s Irish Cream & Pistachio Fudge

Brownie Tart with Irish Whiskey Meringue

And last but not least, bring on the cocktails!

Black Velvet

Guinness Punch

Irish Whiskey Marmalade Cocktail

Scáiltín (Milk Punch)

Is your mouth watering yet? Quite the galleries of goodies if I do say so myself. And this is barely scratching the surface of all the epic St. Patrick’s Day recipes to be found on my blog as well as seven new ones starting tomorrow! Along with some lovely pictures, my travel recommendations and the must have recipe of what all the folks in Ireland will be feasting on/ detoxifying with after their St. Patrick’s Day festivities . Don’t miss out! I’ll see you tomorrow!

Chocolate Nutella Cookies

Have ya’ll put enough distance between yourselves and the Christmas Cookie explosion that I am sure you experienced back in December? Do you think you could lay eyes on another cookie yet? Hopefully it is not too soon because you are not going to want to miss out on these scrumptious Chocolate Nutella Cookies. These little gems not only have a chewy brownie like base with a crisp edge but are also filled with a creamy luscious Nutella topping. A sprinkling of hazelnuts give them an irresistible little crunch. Reminiscent of a chocolate lava cake, these little devils will shoot to the top of your favorite cookie rankings!

So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite.

It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

Last year I whipped up a batch of these Fudgy Nutella Brownies:

just look at these delicious Homemade Banana Toaster Tarts drizzled with Nutella

And how do you like this big ole Malted Nutella & Biscoff Brownie Torte 

Then there was this gorgeous Nutella Star Bread:

And some amazing Nutella Chocolate Chip Babka:

And I don’t want to forget these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

But let me get back to today’s tasty treat – these Chocolate Nutella Cookies! Decadent, crispy, chewy, chocolaty, sweet and salty bliss!

Not only are they delicious, but they are sooo easy. I used a stand mixer, to whip these up, but you could get away with doing it by hand. They come together quickly, so you could be serving ’em up in no time flat! So what are you waiting for, bake up a batch today!

• Servings: 16 - 20
• Difficulty: easy
• Print

recipe by: Genevieve Ko via New York Times Cooking

Ingredients:

• 4 ounces/113 grams bittersweet chocolate, broken into pieces
• 1 tablespoon unsalted butter
• ¼ teaspoon fine salt
• 1 large egg, room temperature
• ⅓ cup/78 grams granulated sugar
• ½ teaspoon vanilla extract
• ¼ cup/34 grams all-purpose flour
• ⅓ cup/110 grams Nutella or your favorite chocolate hazelnut spread
• ¼ cup/35 grams roasted and skinned hazelnuts, chopped
• flaky sea salt for sprinkling over the top (optional-yeah, maybe not…I do love salty sweet)

Directions:

Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water, stirring until smooth. Stir in the salt, remove from the heat.

Whisk the egg and sugar in a large bowl by hand or using a stand or an electric mixer until pale yellow and foamy, 3 to 5 minutes. Whisk in the vanilla. Add the chocolate mixture and stir gently with a spatula until all the streaks are shades of brown

Add the flour and stir gently until no traces of flour remain. Drop tablespoons of dough onto a parchment paper-lined cookie sheet in rounds, spacing 2 inches apart. I used a small cookie scoop. If the tops are rounded, gently press them flat. ( I actually waited until the cookie dough was chilled to flatten the top. It was much easier.) Refrigerate until stiffened, at least 15 minutes and up to overnight.

Heat oven to 375 degrees F.

Sprinkle flaky sea salt over the top of each cookie.

Using a pastry bag or resealable plastic bag with a ½-inch hole cut in a corner, or a teaspoon measuring spoon, pipe or drop dollops of chocolate-hazelnut spread on top of the dough, leaving a border of dough uncovered. Sprinkle the tops with hazelnuts.

Bake until the cookie dough looks crackled and just dry, 8 to 10 minutes. Cool on the sheets and enjoy warm or at room temperature. These cookies taste best on the day they’re baked, but will keep for up to 2 days in an airtight container at room temperature.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Chocolate Nutella Cookies:

*Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase*

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Small Cookie Scoop – I used this King Arthur Baking scoop, but you could try this one

Spooky Graveyard Cupcakes

Yay! It’s Halloween! And have I got a sinfully delicious spooky treat for you – Graveyard Cupcakes! Lurking below the haunting graveyard scenes on these little dickens, you will uncover decadent moist and rich malted chocolate cupcakes, adorned with smooth, silky Swiss meringue buttercream frosting. Without a doubt they are sinfully delicious!

Halloween has always been 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!

Our modern holiday of Halloween, actually has Irish origins. Today’s 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)

Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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

To the more whimsical offerings such as:

White Chocolate Mummy Pretzels

Halloween Cookies & Cream Owl Cupcakes

Mini Mummy Brownie Bite Cupcakes

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

Fireball Cider Cocktail

Roasty Toasty Cocktail

A few year’s ago I managed to combined whimsical and boozy altogether in my Halloween treats with these adorable – I mean terribly frightening Itsy-Bitsy Tipsy Spider Cupcakes.

Then there were these Black Velvet Frankenstein Cupcakes.

I had a howling good time making these little rascals:

Reese Cup Werewolf Cupcakes

I loved making these boo-tiful Spooky Ghost Cupcakes!

And don’t forget these diabolically delicious Malted Chocolate Devil Cupcakes

Last year I took a wee break from my Halloween cupcake streak to bring you these divinely spooky, yet sweet Chocolate Black Cat Macarons!

But let me get back to this years scary offering! These malted chocolate cupcakes are a favorite of mine. They are so delicious and pretty easy to prepare. The frosting is my favorite, Swiss Meringue Buttercream. Decorating them into an eerie graveyard scene was definitely fun. Let your imagination run wild here. I ground up dark chocolate Oreo Thins for the dirt. You could use any chocolate cookie that you desire. The tombstones are Pepperidge Farms Milano cookies dipped in dark chocolate. You just melt some dark chocolate chips, dip the cookies into the chocolate so that half the cookie is coated. Let the excess chocolate drip off and place them on a parchment lined baking sheet to harden. Once the chocolate has set, you can melt white chocolate. Let it cool slightly and load it into a piping bag fitted with a small round tip. Pipe messages onto the tombstones. The rest of my items are store bought candies, which should be easy to find in your local store.

There’s still time to whip up a batch of the naughty little indulgences before the sun goes down on this Halloween. And of course, there’s always next year. So what are you waiting for? Get baking! Happy Halloween!!!

• Servings: 18 cupcakes
• Difficulty: easy
• Print

recipe from: Pastry Love by Joanne Chang

Ingredients:

For the Cupcakes:

• 210 grams (1 1/2 cups) malted milk powder
• 175 grams (1 1/4 cups) all purpose flour
• 60 grams (1/2 cup) Dutch-processed cocoa powder, sifted after measuring
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 200 grams ( 1 cup) sugar
• 2 large eggs ( about 100 grams) at room temperature
• 1 large egg yolk (about 20 grams) at room temperature
• 110 grams (1/2 cup) vegetable oil (such as canola)
• 240 grams (1 cup) whole milk
• 2 teaspoons pure vanilla extract
• Malted Milk Frosting (recipe noted below)
• Vanilla Syrup (recipe noted below)

For the decorations:

• Milano cookies – dipped in melted chocolate for the tombstones
• Oreo thin cookies – crushed up to look like dirt
• Candy corn Pumpkins
• Gummy Worms
• Dark Chocolate chips – melted, for dipping tombstones
• White Chocolate chips- melted, for writing on tombstones
• Wilton icing decoration bones and axes

Directions:

Preheat the oven to 325° F and place a rack in the center of the oven. Line the bottoms of two regular cupcake pans with cupcake liners. Spray the sides lightly with pan spray or very lightly brush with vegetable oil. Set aside.

In a medium bowl, stir together the malted milk powder, flour, cocoa powder, baking powder and salt. Set aside.

In a stand mixer fitted with a whisk attachment, whip the sugar, whole eggs and egg yolk on medium hight speed until the mixture falls back onto itself in ribbons when you lift the whisk up. Turn the mixer to low and slowly drizzle in the oil. Turn off the mixer and add about one third of the flour mixture. Turn the mixer on to the lowest speed and mix just until most of the flour mixture has been incorporated into the eggs, about 10 seconds. Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl and the whisk. Add about half the milk along with the vanilla and turn the mixer back onto the lowest speed. Gently combine until most of the milk is mixed into the batter. stop the mixer and again scrape the bowl and the whisk. Add half the remaining flour mixture; mix on low until it’s mostly mixed in, then stop and scrape. Add the rest of the milk and mix again on low util it is mostly mixed in. Remove the bowl from the mixer , add the last of the flour mixture, and gently fold by hand with a rubber spatula until all of it is incorporated into the batter. Divide the batter between the prepared cupcake tins.

Bake for 20 to 25 minutes, rotating the pans midway through the baking time, until the cupcakes spring back when you poke them in the middle and a cake tester or toothpick comes out clean when you insert it into the middle of the cake. Remove the cupcakes from the oven and let cool in the baking pans on a wire rack.

While the cupcakes are baking and cooling, make the frosting and vanilla syrup and set them aside.

Once the cupcakes are completely cool, remove them from the tins. Using a pastry brush, paint and soak the tops of the cupcakes with the vanilla syrup. 

Fit a pastry bag with a large round tip and fill it with the frosting. Pipe the frosting onto the cupcakes and then smooth flat with an offset spatula. Now you can decorate as you see fit to create your spooky graveyard scene. I dipped Milano cookies in dark chocolate for the tombstones and then melted a little white chocolate and piped it onto the tombstones for the RIP’s etc. Crushed thin Oreos are my dirt. I’ve got some gummy worms and candy corn pumpkins making an appearance as well. The candy bones and scary hands are from Wilton.

The frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.

Vanilla Syrup

Ingredients:

• 120 grams (1/2 cup) water
• 100 grams (1/2 cup) sugar 
• 1/2 teaspoon pure vanilla extract

Directions:

In a small saucepan, combine the sugar with the water and bring to a boil and stir until the sugar is dissolved. Remove from the heat and stir in the vanilla extract. Let cool before using.

The syrup can be made in advance and stored in an airtight container in the fridge indefinitely.

Malted Milk Frosting

Ingredients:

• 135 grams (2/3 cup) superfine sugar
• 2 large egg whites ( about 1/4 cup or 60 grams) at room temperature
• 455 grams (2 cups or 4 sticks) unsalted butter
• 420 grams(3 1/2 cups) confectioners sugar
• 105 grams (3/4 cup) malted milk powder
• 75 grams (3/4 cup) sifted dutch process cocoa powder
• 2 Tablespoons whole milk
• 2 teaspoons pure vanilla extract 
• pinch of kosher salt

Directions:

In a medium metal of heatproof glass bowl, whisk together the superfine sugar and egg whites to make a thick slurry. Place the bowl over a small pot of simmering water, make sure the pot is small enough the the bowl sits above the water and not directly touching it, or you may end up with scrambled egg whites. Cook, whisking occasionally, until the mixture is hot to the touch, 6 to 8 minutes.

Pour the sugar-egg white mixture into a stand mixer fitted with the whisk attachment. Whip on medium high for 4 to 6 minutes, until the mixture cools. Add the butter bit by bit and whip on medium until the butter is thoroughly incorporated. Add the confectioners’ sugar, malted milk powder, cocoa powder, milk, vanilla, and salt and whip on medium until the frosting is smooth and satiny.

The frosting can be store in an airtight container in the refrigerator for up to 2 weeks. Before using, let it sit out at room temperature for at least 6 hours or ideally overnight. Place the frosting in a stand mixer fitted with a paddle attachment and mix until it smooths out again. It will look broken (curdled and very lumpy, possibly even separated with some liquid seeping out) for a while until it warms up, but don’t panic – just keep beating it and be patient.

Enjoy!

Links for helpful Kitchen Tools & Ingredients for Spooky Graveyard Cupcakes:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Stainless Steel Food Scale

Ateco disposable piping bags

King Arthur Bensdorp Dutch Process Cocoa Powder

Carnation Malted Milk Powder or King Arthur Malted Milk Powder

Vanilla Bean Paste

Wilton Graveyard Bones

Pastry Love by Joanne Chang – LOVE this cookbook!

Irish Cream Cupcakes

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? Five Farms Irish Cream Cupcakes! These divine cupcakes are tender and moist and just bursting with Irish Cream flavor which is only intensified by the dreamy Irish Cream Swiss Meringue topping.

As I mentioned, I have always ended my St. Patrick’s Day run of recipes with a cupcake offering. Last year it was these decadent Baileys Tres Leches Cupcakes.

And the year before I tempted you with these zingy Irish Whiskey Ginger and Lime Cupcakes

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

Guinness took 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 St. Patrick’s Day cupcakes! And there are even a few more to be found in my recipe library. If you can’t find a cupcake that appeals to you there, I think maybe you just don’t like cupcakes! Todays featured cupcake is made with Five Farms Irish Cream liqueur. Five Farms is a new discovery for me from my most recent trip to Ireland. I first mentioned it in my post about Irish Coffee Martini and it made another appearance in my Irish Coffee Truffles post. Here it is again! Clearly I’m obsessed.

Speaking of my most recent trip to Ireland, today I’m going to tell you all about our last few days of our visit, which were spent in Dublin.

Now I probably shouldn’t tell you this, because I don’t want the secret getting too far out. But I just can’t help myself because I am so excited about this boutique townhouse hotel. We absolutely love it and would not consider staying anywhere else when visiting Dublin – the incomparable Number 31! This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard.

The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance.

So much personality!

And the award winning, legendary breakfast never disappoints. They serve an amazing homemade Cranberry-orange Nut Loaf that is to die for. I attempted to get the recipe, but wasn’t able to wheedle it out of them. You’ll just have to go try it for yourselves! Hands down this is one of the best breakfasts I’ve had anywhere – full stop!

The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We have a lot of friends in Dublin and spent the days shopping, dining and visiting quite a few pubs!

All in all it was a fantastic visit and believe me, we won’t wait 10 years again to go back!

But let me get back to those featured cupcakes of the day – Five Farms Irish Cream Cupcakes!

As I mentioned, if you’ve been following along on my St. Patrick’s Day countdown this year, you are certainly familiar with Five Farms Irish Cream liqueur.

I swear to you I am not getting paid by them, I just really find it superior to the other Irish Creams out there. If you can’t find a bottle, I’m sure you’ll find a substitute, but trust me – you want a bottle of Five Farms!

These mini cupcakes may be small in size but really pack a punch as far as dreamy Irish Cream goodness goes. And since they’re so small, there’s no need to limit yourself to one! They are very easy to make and are sure to be a crowd pleaser. Perfect for any St. Patrick’s Day shindig you might attend. 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)!

• Servings: 48 mini cupcakes
• Difficulty: easy
• Print

recipe from: Confessions of a Baking Queen

Ingredients:

For the cupcakes:

• 208 grams (1 2/3 Cups) Cake Flour
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 4oz (1/2 Cup) Unsalted Butter, at room temperature
• 200 grams (1 Cup) Granulated Sugar
• 2 Large Eggs, at room temperature
• 1 Teaspoon Pure Vanilla Bean Paste
• 4oz (1/2 Cup) Sour Cream
• 4oz (1/2 Cup) Five Farms Irish Cream (I suppose you could substitute flavored non-alcoholic creamer if you didn’t want the booze – but seriously – What are you like?!!! Oh and of course if you can’t get Five Farms, poor you… we all know Baileys is a good substitute.)

For the frosting:

• 3 Large Egg Whites, at room temp.
• 112.5 grams (1/2 Cup + 1 Tablespoons) Granulated Sugar
• 7.5 oz (3/4 Cups + 3 Tablespoons) Unsalted Butter cubed, room temperature
• 3-5 Tablespoons Five Farms Irish Cream, adjust to your preference (Need I say that I used all 5…and they were rather generous Tablespoons)
• Espresso powder to dust over the top (optional)

Directions:

Preheat oven to 350F/ 180C and line a mini muffin tin with mini cupcake liners.

In a large bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 3-5 minutes, until the mixture is very light and fluffy.

Add the eggs and vanilla and mix for another 3 minutes. Mix in the sour cream for one minute. Gently fold in half of the flour mixture, mix until just combined. Add the Irish cream and once it is incorporated, mix in remaining flour until just combined. Scoop batter into cupcake liners so they are ⅔ full. A 2 Tablespoon cookie scoop works great here.

Bake for 10- 12 minutes until fully baked- check by pressing the top center lightly. If the cake springs back it’s done. Or you can use a toothpick inserted in the center – when it has no wet batter on it, the cupcakes are done.

Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting. 

While the cupcakes are cooling, prepare the frosting.

Place a small pot containing a little water on a burner over low heat until it reaches a simmer. Then place a larger heatproof bowl on top making sure the bottom of the bowl does not touch the water- the steam from the simmering water will cook the mixture. Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or until the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take approximately 3 – 5 minutes.

Add the mixture to the bowl of your stand mixer fitted with a whisk attachment. Whisk on medium speed for 5-8 minutes until the mixture has cooled and appears thick and glossy.

Next, add the butter cubes one at a time, mixing until the butter is fully incorporated before adding the next cube. If the mixture starts to look a bit curdled don’t worry, just keep mixing. It will eventually come together and have a lush smooth texture.

Once you have a smooth buttercream add the Irish Cream to taste and mix again until fully incorporated.

Frost the cupcakes once they have cooled; using a pastry bag fitted with either a star or found tip. Garnish cupcakes with espresso powder.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Cream Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

OXO Good Grips Medium Cookie Scoop

Nielsen-Massey Pure Vanilla Bean Paste

King Arthur Espresso Powder

Drizly – Not sure if this will work for you as all states liquor laws are different, but if it does work in your state, Drizly will deliver alcohol right to your door! It is worth checking out. I have purchased the Five Farms Irish Cream as well as the West Cork Whiskey from Drizly.

Five Farms Irish Cream

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation: Number 31 – This luxurious hotel is half traditional Georgian townhouse and half modernist mews which are connected by a charming courtyard. The Georgian townhouse half is where we have always chosen to stay and we love the mildly eccentric jazz age flamboyance. The location of this decadent hideaway is also superb. It is steps from St. Stephen’s Green in the heart of the city. We would not dream of stying any where else and cannot wait to visit again!

Restaurants/ Cafés/ Bakeries/ Pubs:

Murphy’s Ice Cream – I LOVE Murphy’s Ice Cream! We used to only be able to get it when we visited Dingle, but now they have opened several shops and one is in Dublin, just steps off of Grafton Street! Their ice cream is made with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. No colourings, flavourings, or powdered milk. My favorite flavor, though it is so hard to choose because they are all so exquisite, is probably Brown Bread.

Cafe en Seine – Stunning restaurant/bar in the heart of Dublin’s City Center featuring gilded, Gatsby-esque decor.

Juanitos – self described as “soul food LA style” this fusion of Asian & Mexican cuisines really hit the spot!

Three Storey – As the name suggests, this stylish cafe, spritzeria and cocktail bar stretches over three floors of a traditional Georgian building which overlooks St. Stephen’s Green in the city center. Modern and very relaxed atmosphere. Fantastic Aperol Spritz!

r.i.o.t. – Definitely divey – this bar is located right on the Quays in the heart of Dublin city centre. Awesome place to people watch. Has full bar and house brand cocktails. Serves up Brooklyn style pizza.

P.Macs – Cozy quirky and retro gastropub with a shabby cool decor. Very relaxing atmosphere.

Shops:

Fallon & Byrne – Four floors of foodie heaven! Located just steps off of Grafton Street, you’ll find a wine bar, a brasserie, a ballroom as well as a food hall. The food hall was our destination and it was chock full of tempting goodies, often from smaller artisan producers throughout Ireland, but also from beyond. This is where I purchased my Dillisk for those Twice Baked Colcannon Potatoes. There are fresh fish, meat and cheese counters as well as a deli counter for tempting take away.

Article – Contemporary, Independent Design and Homeware shop located in the Powercourt Townhouse in Dublin city center. The place to shop if you are looking to buy thoughtful quality gifts for anyone – maybe even yourself!

Attractions:

Dublin Castle – 13 Century castle. Today Irish Govenment and Conference Center.

Grafton Street – One of the principal shopping streets in the city center. Mostly pedestrianised and lined with many cafes, shops and street performers.

Temple Bar- Busy riverside neighborhood with many pubs, restaurants and quirky boutiques.

Guinness Storehouse – Learn about the history of Ireland’s most iconic beer over seven floors. Enjoy 360 degree views of the city from the Gravity Bar!

Irish Coffee Truffles

It’s day 3 of my St. Patrick’s Day run up of recipes and have I got a winner for you today – Irish Coffee Truffles! These little dickens are rich, creamy and boozy with a zing of espresso. Perfect not only to get that St. Patrick’s Day party started, but also to keep it going or even as a perfect compliment to your nightcap!

Now there’s only a few ingredients needed to create these lovely little indulgences, so you want to make sure you use those of the best quality. And for the booze, I have some recommendations. I told you all about them in my first post of this year’s St. Patrick’s Day countdown – The Irish Coffee Martini. These tipples are new discoveries for me from our most recent trip to Ireland in October 2022 and I am absolutely wild about both of them! I strongly recommend that you get ahold of some West Cork Irish Whiskey as well as some Five Farms Irish Cream.

On our most recent trip to Ireland I was thrilled to be able to stay in the luxurious 5 Star Cliff House Hotel which is located in the charming fishing village of Ardmore in County Waterford. We have been dying to stay here for years so this was quite a treat! This small boutique hotel seems to defy gravity as it clings to the cliffs above the sea. Full advantage is taken of this birds eye location with nearly the entire sea facing side of the hotel consisting of floor to ceiling (sometimes spanning multiple floors) windows looking out over Ardmore Bay.

View from our Bedroom balcony towards the village

View from our living room balcony looking out over Ardmore Bay

Indeed every room boasts a seaview and either a balcony or terrace. The decor is sleek, modern and bright featuring stacked stone walls and gorgeous tweed throws on the beds.

The bathrooms are huge! The semi transparent wall between the bathroom and bedroom allows the natural light to stream in.

There are cozy fireplaces in both the bedroom and living room of the suites.

You can enjoy their abundant, cooked to order breakfast in their lovely restaurant while gazing out over the sea or enjoy a lazy relaxing start to the day as we did and have it delivered to your room.

The infinity pool at the spa seems to flow out into the sea. There is also an outside jacuzzi. We indulged in massages, facials and a very relaxing peat soak in outside bathtubs while gazing over the sea and wild cliffs.

The Cliff Walk is located steps away from the entrance to the hotel. This 4 km walk features beautiful seascapes and breathtaking views from Ardmore Head and Rams Head. It starts with Temple Dysert, the 10th C ruins of a monastery originally founded by St. Declan as well as his curative well.

We passed the wreck of the Samson which hit the cliffs in 1987.

And stopped to drink the curative waters from Fr. O’Donnell’s curative spring. With Covid still lurking about, we figured we should have all the help we could get!

But let me get back to today’s tasty treat – Irish CoffeeTruffles!

Made with rich dark chocolate, Irish Cream, Irish Whiskey and espresso, how could they be otherwise than divine! These truffles are easy to make, albeit the rolling of them can get a bit messy. But it is definitely worth it. I made the ganache one day and left in the fridge overnight and then on the following day, I rolled and coated the truffles. I used chopped pistachios, a combo of confectioners sugar, espresso powder and cocoa and then just plain pistachio flour, for those who maybe didn’t like the toothy vibe that the pistachio pieces provided.

I’m not sure which was my favorite. But that is the fun thing with these truffles, you can do you! Love coconut – do that! I have also dipped these truffles in chocolate coating before which is also a lot of fun. Folks at your St. Patrick’s Day festivities will be undoubtedly smitten with these indulgent boozy bites!

• Servings: 30
• Difficulty: easy
• Print

recipe slightly adapted from: Once Upon a Chef

Ingredients:

• ½ cup heavy cream
• 1 1/2 Tablespoons Five Farms Irish Cream Liqueur
• 1 1/2 Tablespoons West Cork Irish Whiskey
• 1 teaspoon espresso powder
• 1 tablespoon unsalted butter
• Pinch salt
• 8 oz semi-sweet chocolate, best quality such as Ghiradelli, chopped
• Cocoa powder (natural or Dutch-processed), confectioners’ sugar, espresso powder, finely chopped pistachios, pistachio flour or unsweetened shredded coconut, for coating*

Directions:

In a medium microwave-safe bowl, combine the heavy cream, Five Farms Irish Cream, West Cork Irish Whiskey, espresso powder, butter and salt. Microwave on high power until the mixture comes to a boil, 70 to 80 seconds. Watch that it doesn’t boil over. Add the chocolate and let sit for about 30 seconds to melt. Using a whisk, stir until the chocolate is completely melted and the mixture is glossy and smooth. Refrigerate until completely firm, about 3 hours or overnight (to speed this chilling process up, pour the mixture into a wide, shallow bowl or pie plate).

Place your coating(s) on a plate. Remove the chilled truffle mixture from the refrigerator. If you’ve had the mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes so it’s malleable enough to work with.

Using a small spoon, scoop out about 2 teaspoons of the chocolate mixture. Dust your fingertips with the cocoa powder or the confectioners’ sugar/cocoa mixture. Use your fingertips to shape into a rough ball. Quickly and gently roll in your palms to form into a smooth ball, then roll in your topping of choice. (If the chocolate starts to melt from the warmth of your palms, drop the truffle into the cocoa or confectioners’ sugar/cocoa mixture and lightly coat, then continue rolling. You may need to wash your hands in cold water from time to time.) Place the truffles in a single layer on a plate or in a storage container, cover, and refrigerate. Remove from the refrigerator about 10 minutes before serving (keep in mind that they’ll get too soft if left out at room temperature for too long). The truffles will keep for a couple of weeks in the refrigerator. They can also be frozen for up to two months.

*For my toppings I used rough chopped pistachios, pistachio flour and a mixture of 2 Tablespoons powdered sugar, 1 teaspoon espresso powder and 1 Tablespoon Dutch Process Cocoa.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Irish Cream Truffles:

Pistachio Flour

Espresso Powder

Small Cookie Scoop (2 3/4 – 2 tsp. /#100) or King Arthur Flour has this one.

Travel Planning Guide:

Getting there: Icelandair! We love Icelandair and have always had great experience with them. Icelandair flies to Dublin, Ireland. Take advantage of their Stopover program on your next flight to Europe.

Car Rental: New Way Car Hire – Love the all-inclusive pricing on these cars as well as the Dublin Airport pickup!

Accommodation:

The Cliff House Hotel – Luxurious 5 star boutique hotel in the picturesque fishing village of Ardmore. Boasts Michelin starred fine dining and amazing spa!

St. Patrick’s Day Round-up 2023

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! And this year it’s going to be just a wee bit extra. I was fortunate enough to visit Ireland between last St. Patrick’s and this. Hadn’t been there in ten years, so a visit was well past due! So not only will I be sharing a bunch of delicious recipes, but I will also share a travel pic or two as well as some travel recommendations just to inspire you all the more. So make sure you tune in daily!

My First View of Ireland in 10 years!

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. I’d like to first remind you of the dishes on deck last year in case you missed them:

Vegetarian Cottage Pie and Brown Bread

Irish Whiskey Cake

Guinness Punch

Whiskey Butter Tarts

Baileys Tres Leches Cupcakes

And I’ll follow up with some bread:

Classic Irish Soda Bread

Theresa’s Prize-Winning Scones w/Strawberry Jam & Clotted Cream

Struan

Classic Irish Soda Bread, Theresa’s Scones & Struan

And here are some drool worthy mains:

Chicken Skink

Guinness Braised Beef Sandwiches on Waterford Blaa

Irish Ale Potato Cheddar Soup w/Beer Battered Leeks

Crock Pot Corned Beef & Cabbage Soup

Dublin Coddle

Guinness Beef Stew

Irish Stew

Smithwick’s Beef & Cheddar Pies

Chicken Skink, Guinness Beef Sandwiches, Potato Cheddar Soup, Corned Beef & Cabbage Soup, Dublin Coddle, Guinness Beef Stew, Irish Stew, Smithwicks Beef & Cheddar Pies

I wouldn’t want to forget the sides:

Corned Beef & Irish Cheddar Potato Nests

Champ

Corned Beef Potato Nests & Champ

And now for the decadent desserts:

Baileys Bite sized Cheesecakes

Chocolate dipped Baileys Pistachio Shortbread

Guinness Pretzel Truffles

Guinness Chocolate Chip Cookies

Baileys Salted Caramel Pots de Crème w/Baileys Whipped Cream

Baileys Cheesecakes, Baileys Shortbread, Guinness Truffles, Guinness Chocolate Chips, Baileys Pots de Crème

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

Irish Whiskey Marmalade Cocktail

Guinness Hot Chocolate topped w/ Homemade Guinness Marshmallows

Whiskey & Orange Oat Cream Toddy

Whiskey Marmalade Cocktail, Guinness Hot Chocolate, Whiskey Toddy

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 seven new ones starting tomorrow! Along with some lovely pictures of the Emerald Isle and my travel recommendations. Don’t miss out!

Tarte au Citron

Golden like the sun, with its crisp buttery crust and its luscious, dreamy – not too sweet not too tart- zingy lemon custard filling, this Tarte au Citron will definitely work its magic to ensnare your beloved on this Valentine’s Day 2023.

I mean don’t they say the way to a man’s heart is through his stomach?

The Husband, who conveniently also happens to be my Valentine, generally doesn’t like any chocolatey super sweet sugar bombs that seem to be all the rage for this holiday.  Which is totally unlike me. That is exactly what I would want. Truth be told…in a the shape of a cupcake if all were going my way. Just saying…He, on the other hand, prefers fruit forward desserts. And since I’m making these treats for him, not me, I oblige. So bring on the fruit! These mini Passion Fruit & Berry Pavlovas were a big hit last year.

Just like this lovely Cashew Crusted Blackberry & Lime Tart was a few years ago.

One year he was delighted with these  Luscious Lemon Squares;

And I don’t want to forget about that Poached Pear Tart with Lemony Cream.

One year, I was even clever enough to combine what he loves, a good Gin & Tonic, and what I love, cupcakes by making  Pink Grapefruit Gin & Tonic Cupcakes:

And a couple of years ago, I was pretty sly with these Mimosa Butter Sweetheart Cookies. I really like cookies and was able to not only add some of his favorite jam into the mix with these, but was also able to get some champagne on deck. Always up for a glass of bubbles!

But lets not get sidetracked from this years gorgeous offering; Tarte au Citron – A classic French Lemon Tart!

This bright, golden delight will remind you that Spring and the return to sunny days are not far off. Recently I read about a link between Valentine’s Day and spring. The usual origin story that you’ll hear about Valentine’s Day, is that it was a pagan holiday (Lupercalia) which was co-opted into a Christian feast day to honor St. Valentine who might be one or a combination of two martyrs – neither of whom’s stories are very romantic.

But another theory has come forth suggesting that our modern association of Valentine’s Day with romance comes from two poems (Parliament of Foules & The Complaint of Mars) which Chaucer wrote in the 14th Century. At that time, Britons considered the first day of Spring to be February 14th. And Spring has long been associated with fertility (I just told you all about Imbolc, a Celtic fertility festival, which became christianized as St. Brigid’s Day in Ireland Yup, this assimilation of pagan to christian was a common practice). Coincidentally, that day just happened to be the feast day of St. Valentine, hence Valentine’s Feast Day became associated with fertility and thereby romance. Nowadays the first day of spring is not declared until the equinox which falls between March 19 -21st – this year it is on Monday March 20th. Seems folks in the past were ready to get a jump on Spring in February. This bright citrusy tart is certain to evoke thoughts of warmer times to come. (Not that we’ve had much winter…don’t even get me started!)

This tart is quite easy to make and I bet you have all the required ingredients in your pantry right now. Just be aware that in order to get the sweet, crisp but not crumbly pâte sucrée crust just perfect, you’ve got to allow for quite a bit of chill time. It is because of all the butter used in it. So you know it has got to be good right? The rich custard filling is also chock full of butter. It is so luscious and zesty (zest from 2 whole lemons to be exact) with just the right amount of pucker in every bite! So pucker up Valentine, this one’s for you!

• Servings: one 9 inch tart
• Difficulty: easy - but do take into account the chill times required for the pâte sucrée
• Print

recipe from: Pardon your French

Ingredients:

For the pâte sucrée crust:

• ½ cup (125 grams) unsalted butter, cubed and at room temperature.
• ¾ cup (95 grams) powdered sugar
• ½ tsp vanilla bean paste (can substitute vanilla extract if you prefer)
• 1/3 cup + 1 ½ tbsp (40 grams) almond flour (ground almond)
• 1 large egg
• 1 ¾ cup + 1 tbsp (233 grams) all-purpose flour
• ½ tsp salt

For the lemon filling:

• 1 cup (250ml) lemon juice (about 6-7 lemons)
• Zest of 2 lemons (organic lemons)
• 3/4 cup (150 grams) sugar
• 1/4 tsp salt
• ¾ cup (170 grams) unsalted butter, cubed.
• 4 large eggs + 4 large egg yolks

Directions:

In the bowl of a stand mixer fitted with a paddle attachment, combine the cubed butter and powdered sugar until creamy and smooth. Add the vanilla bean paste, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Place plastic film on the counter and turn the dough out onto it. Using another piece of plastic wrap, pat the dough into a circle. Wrap in the plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350F (180C).

Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.

In the meantime, make the filling. Place a fine-mesh strainer close by before you begin.

In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.

Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.

Set aside to cool for at least 30 minutes. Serve tart slightly warm or chilled.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Tarte au Citron:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Set of 3 Stainless Steel Fine Mesh Strainers

Oxo Egg Separator

Oxo Dusting Wand – I sometimes use a wand such as the one pictured above, but I also love this one, which isn’t as photogenic, but can be used with one hand!

Non-melting Confectioners Sugar – I have actually not used this brand. I usually use King Arthur Baking’s product. You can, of course, use regular confectioners or powdered sugar to stencil a design on your tart as I have done here. Non-melting is nice because, well…it doesn’t melt. But I just bet you’ll scarf this scrumptious tart down right away, so any design you might add won’t need a lot of staying power.