Yep, you read that correctly – boozy cake. Now, this isn’t my first rodeo with booze and cake. What can I say, I like having my cake and drinking it too. What lady doesn’t, really?
This isn’t your average chocolate cake. You can really taste the Bailey’s Irish Cream in this baby. If you’re not a fan of Bailey’s, feel free to replace the Irish Cream with Guinness Stout to stick to the St. Patrick’s theme or switch it up with my favorite alcohol to add into any cake, Young’s Double Chocolate Stout Beer.
I originally grabbed this recipe from Foodie Baker, converting her recipe to US measurements. I found the cake to be more brownie-like and heavy instead of light and cake-like. I also thought that it lacked sweetness. I think my conversions threw off my results so I made some adjustments and this is my final version of her “lazy cake.”
Preheat oven to 325 degrees F. Butter an 8x8-inch dish and line the bottom with parchment paper.
Combine the flour, baking soda and salt in a small bowl and whisk together.
In a small pot, add the cocoa and sugar. Add the coffee and butter then heat the pot to medium heat, whisking until the sugar dissolves and the butter melts. Pour into a large bowl and allow the cocoa mixture to rest for 10 minutes. Stir in the Bailey's and one egg. Whisk to combine. Add the second egg and vanilla and whisk again.
Sift in the flour mixture and combine. The cake batter will be thin. Pour into the buttered dish and tap on the counter a couple of times to release any air bubbles.
Bake for 1 hour then cover with aluminum foil and finish in the oven for another 30 minutes. The cake is done when a toothpick or skewer can be inserted and removed cleanly.
Remove from the oven and allow to cool completely. Dust with powdered sugar and serve.
If you’re looking for an alternative to Corned Beef and Cabbage this St. Patrick’s Day, give this recipe a try. This Shepherd’s Pie is lighter in fat than your average pie and jam packed with tender vegetables. The heaviest (and most unhealthy) part of this meal is the potato topping. You can lighten the fat content even more so by using butter or milk substitutes or even sweet potatoes as a topping instead.
I would make this dish any time of year, but it seemed appropriate given the Irish holiday that is right around the corner. To me, Shepherd’s Pie is the ultimate comfort food. Every bite is filled with meat and potatoes – everything a growing Irishperson needs. Let’s just pretend you and I are Irish for a moment. Thank you for your cooperation. Plus you’ll need something delicious to soak up all of the whiskey you’ll be drinking on St. Patty’s Day.
1 large tomato, seeded and diced (you can use some canned tomatoes too)
1/2 cup low-sodium chicken broth
Boil the potatoes in salted water and cook until fork tender. Drain the potatoes and place them back in the same hot pot. Add the butter, garlic powder, salt and pepper and mash. Add the milk and mix gently until creamy. Add more milk if necessary. Taste for seasoning then set aside.
Heat a large skillet to medium heat. Add a bit of olive oil and the ground turkey. Crumble and cook the turkey until browned. Remove the meat from the pan and set aside.
Remove all fat from the pan and add a bit more olive oil. Add the carrots and saute over medium heat for 2 minutes. Add the celery and onion and saute for another 2 minutes. Add the peas, corn, and flour, and cook, stirring for 2 minutes. Add the cooked turkey, Worcestershire, soy sauce, paprika, thyme, rosemary, tomato and broth, combine and bring to a low simmer. Cook for another 2 minutes.
Once the mixture is slightly thickened, pour the turkey mixture into a casserole dish (9x13 for a thinner casserole, or an 8-inch square for a thicker casserole). Top with potatoes and decorate if you'd like (some people scrape a fork across the top, others pipe their potatoes on. I personally just slather it on.) Sprinkle some paprika on top of the potatoes and bake for 20-30 minutes, or until the potatoes are golden brown.
To freeze: Follow directions up until baking, then cover tightly with saran wrap and aluminum foil. To reheat a frozen casserole: Thaw completely and bake, covered with aluminum foil, at 350 for 30-40 minutes. Remove the foil during the last 10 minutes of baking.
I make corned beef every year for this very occasion. I absolutely loved homemade corned beef – by itself, piled high on sandwiches or in a breakfast hash. Slow-simmered corned beef is extremely (and I mean EXTREMELY) tender and flavorful!
I saw this recipe on Oleander and Palm and knew I had to try it. Man, let me tell you that this recipe is a KEEPER! Jot this one down folks…
If that weren’t convincing enough, I always put beer in my crock pot with corned beef. It is an Irish holiday right? I also don’t bother peeling the carrots if I add them to the pot. They’re in there long enough that I feel like I lose a lot of those carrot nutrients if I do. Plus I’m a fan of the rustic food look.
4 pounds raw corned beef brisket with spice packet
1 cup honey
1 cup whole grain mustard
Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker, add your beer and cover with water.
Cook the brisket for 8 hours on low. Just before you're ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the crock pot and place it in a baking dish.
Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.
Add 1 pound large carrots (cut into 2-inch pieces) and 10 baby red potatoes (quartered) into your crock pot for a delicious side dish. Add 1/2 head cabbage (cut into wedges) about an hour before the brisket is done.