• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: St Patricks day

HAPPY ST. PATRICKS DAY

17 Friday Mar 2017

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

celebration, easy, Irish Cream liqueur, quick, St Patricks day

IRISH COFFEE CREAM FUDGE

3/4 cup butter

2 1/2 cups sugar

1/2 cup evaporated milk

1/3 cup Irish cream liqueur

1 tablespoon instant coffee

7 ounces marshmallow cream

1 1/2 to 2 cups vanilla chips

1 teaspoon vanilla extract

In a medium saucepan, melt butter, sugar, evaporated milk, instant coffee and marshmallow cream over medium heat. Boil for 5 minutes, stirring constantly.

Remove from heat, add chips, vanilla extract and Irish cream liqueur. Stir for 3 to 4 minutes until smooth. Pour into a foil lined 8-by-8-inch pan. Chill to set.

Enjoy!

Recipe adapted from The Dining Guide, March 2013

www.nwaonline.com/

IRISH BROWN BREAD

16 Thursday Mar 2017

Posted by Ceri Wilkin in Breads, Recipes

≈ Leave a comment

Tags

baking, easy, quick, simple, St Patricks day, wholesome

This simple, wholesome loaf is very quick and easy to make – and a delicious way to celebrate St Patricks day

IRISH BROWN BREAD

2 1/3 cups whole-wheat flour, divided use

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup oat bran

2 teaspoons dark brown sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk, divided use

1/4 cup unsalted butter, melted

Heat oven to 400F.

In a bowl, stir together 2 1/4 cups of the whole-wheat flour, the all-purpose flour, rolled oats, oat bran, brown sugar, salt, baking powder and baking soda. With a fork, stir in 1 1/2 cups of the buttermilk and the melted butter. Add more buttermilk if needed, a little at a time, just until a soft dough forms.

Knead dough in the bowl until smooth, about 2 minutes. If dough is too wet, knead in up to 4 teaspoons whole-wheat flour, 1 teaspoon at a time.

Divide dough into 2 equal portions. Shape each portion into a ball and place on a lightly oiled baking sheet. Flatten slightly. Using a sharp knife, make 2 crisscross slashes on top of each loaf.

Bake loaves for 30 to 35 minutes or until a cake tester inserted in center comes out clean and bottoms of loaves sound hollow when tapped.

Remove bread from baking sheet and place on a rack to cool.

Enjoy!

CHOCOLATE FUDGE IRISH CREAM COOKIES

17 Thursday Mar 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

≈ Leave a comment

Tags

celebration, chocolate, coffee, Irish Cream, St Patricks day

Happy St Patricks Day!

CHOCOLATE FUDGE IRISH CREAM COOKIES

chocolate fudge irish cream cookies

1 cup butter, softened

3/4 cup sugar

1 cup brown sugar

1 teaspoon vanilla

1/2 cup Irish Cream

2 3/4 cups flour

1/2 cup cocoa

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon instant coffee

1 cup white chocolate chips

1/2 cup chocolate chips

Heat oven to 350F. Spray cookie sheets with cooking spray or line with parchment paper.

Sift together flour, cocoa, baking soda and salt and set aside. Cream together butter, sugar, eggs and vanilla until fluffy. Slowly pour in Irish Cream while mixer is on low speed, until all is combined, then gradually add in flour mixture. Stir in white chocolate and chocolate chips.

Drop by tablespoonfuls onto prepared cookie sheets. Bake for 10 to 12 minutes. Allow to cool on pan for 2 to 3 minutes and transfer to cooking racks.

Enjoy!

Recipe adapted from The Dining Guide, March 2013

www.nwaonline.com/dining/

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Soup

≈ 1 Comment

Tags

bacon, beer, blue cheese, cabbage, leeks, potatoes, St Patricks day

Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

GUINNESS CUPCAKES and RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

18 Monday Mar 2013

Posted by Ceri Wilkin in Uncategorized

≈ Leave a comment

Tags

cream cheese glaze, cupcakes, Guinness, Irish cream frosting, red velvet, St Patricks day

St Patricks day is here – and this year I plan to dress head to toe in green and eat dessert first.
I made the Guinness cupcakes for a recent dinner party and the red velvet cupcakes as the adult sweet treat during a play date, and both were fun additions to the festivities.

GUINNESS CUPCAKES

1 cup Guinness beer
1 stick plus 1 tablespoon unsalted butter, cut into 1-inch pieces
3/4 cup cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
cream cheese glaze (recipe follows)

Heat oven to 350F. Put baking liners into muffin tins.
In a large saucepan, combine beer and butter, heat until butter is melted. Remove from heat and whisk in cocoa and brown sugar.
In a large mixing bowl, whisk sour cream with eggs and vanilla, fold in beer mixture.
Sift together flour and baking soda, fold into the batter. Pour mixture into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes, remove from muffin tins and cool on a rack. Spread with cream cheese glaze.

CREAM CHEESE GLAZE

8 ounces cream cheese
1 1/4 cups confectioners sugar
1/3 cup half and half
1 teaspoon Guinness beer

Using an electric mixer, beat cream cheese until smooth, sift in confectioners sugar and beat until well blended. Add half and half and beat until smooth.
Spread glaze over cupcakes.
Enjoy!

RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

CUPCAKES

2 1/4 cups flour
1 1/2 teaspoons baking soda
pinch salt
1 cup of buttermilk, at room temperature
2 eggs
1 tablespoon of white vinegar
1 teaspoon of vanilla extract
1/4 cup of cocoa powder
3 tablespoons of red food coloring
3/4 cup of butter, softened
1 1/2 cups of sugar

FROSTING

1 1/2 cups butter, softened
4 cups confectioners sugar, sifted
3 tablespoons Irish cream liqueur
1/2 teaspoon vanilla extract

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
In a medium bowl, whisk flour, baking soda and salt together.
In a separate medium bowl, whisk buttermilk, eggs, vinegar and vanilla together.
In a small bowl, stir cocoa and food coloring together to form a smooth paste.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy. Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined. Beat in cocoa mixture.
Pour about 1/4 cup of batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a pick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar (1/2 cup at a time) mixing on medium speed and scraping down sides of bowl after each addition, increasing speed to high for 10 seconds after every two additions. Add liqueur and vanilla and beat until smooth. Use immediately or refrigerate in an airtight container for up to 5 days.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy