BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day!

St. Patrick's Day is right around the corner, so here's an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-75% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

GUINNESS CHOCOLATE TRUFFLES : St. Patrick's Day

St. Patrick's Day is coming up! Time to bring out the Guinness.  Here's a great and easy recipe for Guinness Chocolate Truffles. You can really taste the Guinness in these truffles. Hoist a few of these on St. Patrick's Day!

GUINNESS CHOCOLATE TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan over simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

Every year for St. Patrick's Day, I post several Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."

St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!

1. CHOCOLATE GUINNESS CAKE

Recipe from NYT (see above)

Ingredients

Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.

The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate!

***

Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino.  Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the Guinness and no yeasty smell, just great chocolate aroma!

2. EASY CHOCOLATE GUINNESS CAKE

Ingredients

1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped

Directions

Preheat oven to 350F.

Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until toothpick comes out clean when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to  cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting.  (see recipe above or use canned)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

Bailey's Irish Cream S'mores!

St Patrick's Day! Here's a great and easy way to celebrate the day. As always, it includes Chocolate! Who doesn't love S'mores? And, these S'mores Indoors are filled with Bailey's Irish Cream! Erin Go Bragh!

Bailey's Irish Cream S'mores!

Ingredients
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce (see below or use your favorite!)
Large marshmallows

Directions
Crush and then layer graham crackers at the bottom of a mason jar.
Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste).
Top with a few large marshmallows.
Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish.
Brown marshmallows with a kitchen torch.

Easy Chocolate Hot Fudge Sauce 

Ingredients 
1/2 cup unsweentened butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions 
In medium sized saucepan, melt butter over medium-low heat. Once butter is melted, add sweetened condensed milk. Use whisk to combine. Add chocolate, and stir continuously with whisk until melted and smooth. Immediately remove from heat.
Store in glass jar for up to 2 weeks in refrigerator.

Bailey's Irish Cream Chocolate Cheesecake: St Patrick's Day!

Here's one of my favorite recipes for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake It's easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake or in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsalted butter (I used Kerrygold, an Irish butter)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Cocoa powder

3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

GUINNESS CHOCOLATE CHERRY BREAD & OTHER BROWN BREADS: St. Patrick's Day

Happy St. Patrick's Day. Today's post is about bread! 

The first recipe, Stout Chocolate Cherry Bread, is a yeast bread, so because it has several rises, you'll want to get started early. 

Then I move on to classic Irish Brown Breads. You can use a Guinness Bread Mix or make your own from scratch. With the Brown Bread Guinness Mix, you usually would add raisins, but I think it works well with chopped dark chocolate (or dark chocolate chips). You add treacle (yes, you can substitute molasses, but you can find treacle online or at specialty food stores).

The Guinness Brown Bread from scratch recipe doesn't use chocolate chips, so I would spread Nutella on the bread to keep with the theme of this chocolate blog. Your choice. It's a lovely brown bread.

GUINNESS CHOCOLATE CHERRY BREAD

This recipe first appeared in CookingLight in January 2003. Thanks to the Internet, it's still available to all. I've made it once, and it's really delicious. The Guinness adds a special flavor. Chocolate and dried cherries are staples here at my house!

Ingredients
4 1/4 cups bread flour, divided
1 (12-ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped (or dark chocolate chips)
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
Remove mixture from refrigerator; let stand 1 hour.
Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough.  Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

GUINNESS BROWN BREAD MIX 

Thanks to The Nibble, I was alerted to Guinness Bread Mix. You have to add a few delicious ingredients, but it's worth it. As I mentioned above, I add chopped chocolate instead of raisins, but that's up to you. Since I add chocolate chunks to the bread, I suggest serving it with mascapone or goat cheese or plain. This mix is available in specialty food stores and online. There are 3 packets in each Bag which is a good value. The ingredients in the mix include Whole Meal Flour, Plain Flour, Oatmeal, Baking Soda, Brown Sugar and Salt. You need to add Butter, Black Treacle (dark molasses), Chopped Dark Chocolate (instead of raisins), milk, and a 1/2 cup of Guinness.

No time to get the mix, try this recipe from Jump into Ireland (Discover Ireland) for Guinness Brown Bread. It's not as sweet as the recipe above, so instead of adding chocolate chips or chunks, serve it with a Hazelnut (Nutella) spread.. just to keep it in the chocolate family! I've changed a few thingss in the recipe, but I know you'll like it.

GUINNESS BROWN BREAD from Scratch

Ingredients
4.5 cups Bread Flour
1.1 cups Steel Cut Oats
A pinch of salt
A pinch of sugar
3.5 ounces unsalted butter
34 ounces buttermilk
12.3 ounces treacle (molasses)
5 ounces Guinness Stout
1 level teaspoon of baking soda

Directions
Combine all of the dry ingredients in a large bowl and mix together well and set aside.
Melt the butter in a small saucepan, add the buttermilk and heat until tepid.
Now add the treacle to the saucepan and stir slowly until well combined through the buttermilk.
Remove the pot from the heat.
Add Guinness and stir.
Make a well in the middle of  dry ingredients, add the liquid and stir gently to make a moist paste.
Preheat your oven to 350°F and prepare baking pan by brushing inside with butter and dusting with flour.
Pour mixture into pan and place in preheated oven for ten minutes, then reduce heat to 275°F and bake for 40 more minutes.
After removing bread from oven, allow to cool on a bread rack for 10 minutes.
Serve with Nutella.
  
Happy St. Patrick's Day!

GUINNESS CHOCOLATE CAKE: 3 Recipes for St. Patrick's Day

Every year for St. Patrick's Day, I post several Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."

St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). My friend Loanne Heavey Slapar swears by it (see photo below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!

1. CHOCOLATE GUINNESS CAKE

Recipe from NYT (see above)

Ingredients

Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.

The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate!

***

Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino.  Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the Guinness and no yeasty smell, just great chocolate aroma!

2. EASY CHOCOLATE GUINNESS CAKE

Ingredients

1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped

Directions

Preheat oven to 350F.

Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until toothpick comes out clean when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to  cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting.  (see recipe above or use canned)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

GUINNESS CHOCOLATE TRUFFLES: St. Patrick's Day

St. Patrick's Day is coming up! Time to bring out the Guinness.  Here's a great and easy recipe for Guinness Chocolate Truffles. You can really taste the Guinness in these truffles. Hoist a few of these on St. Patrick's Day!

GUINNESS CHOCOLATE TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan over simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

CHOCOLATE GUINNESS CHRISTMAS CAKE: Holiday Guinness Time!

Who says Guinness is just for St Patrick's Day? Guinness has a long history as a Christmas baking ingredient -- from truffles to cupcakes to brownies to cakes! I've posted several Guinness Cake recipes, but here's special Christmas Cake. As always use the very best ingredients. Decorate this fabulous chocolate cake with holiday designs or mistletoe (don't eat the mistletoe). You can always save this recipe for St. Patrick's Day!

CHOCOLATE GUINNESS CHRISTMAS CAKE

Ingredients 

Cake 
3 cups flour
2 tsp baking soda
1 1/4 cups unsalted butter
1 1/4 cups Guinness
1 cup cocoa powder
1 1/2 cups lightly packed brown sugar
1/2 cup sugar
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup sour cream

Ganache 
16 oz dark chocolate, chopped
1/2 cup Guinness
2/3 cup heavy cream
1/4 cup light corn syrup
1/2 cup cold unsalted butter, diced

Directions

Cake 
With rack in middle position, preheat oven to 350°F. Line two 8-inch springform pans with parchment paper. Butter and flour sides.
In  bowl, combine flour and baking soda. Set aside.
In saucepan over medium heat, melt butter with beer and cocoa powder, stirring with whisk. Let cool. In large bowl, combine brown sugar, sugar and salt. With whisk, add lukewarm butter mixture alternately with dry ingredients and eggs. Add sour cream and stir until mixture is smooth.
Divide batter between pans and bake for about 50 minutes or until toothpick inserted into center of each cake comes out clean. Turn out cakes and let cool.

Ganache 
Place chocolate in bowl. Set aside. In saucepan, bring beer, cream and syrup to a boil. Remove from heat and pour over chocolate. Let stand for 1 minute. With whisk, gently stir mixture until chocolate has completely melted. Add butter and stir until smooth. Refrigerate for 1 hour or until ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
Cut and discard rounded tops of each cake.
Spread one-quarter of ganache onto one layer. Top with second cake layer and frost with remaining ganache.
Decorate with holiday designs or mistletoe (don't eat the mistletoe-it's poisonous--so maybe don't use it!).

Guinness Stout Brownies: St. Patrick's Day

Happy St. Patrick's Day! It's a Lovely Day for a Guinness! Add Chocolate! Here's an easy and delicious recipe for Guinness Stout Brownies. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it will make these brownies moist - but you will in the buttercream frosting), so have a pitcher or mug of Guinness on hand to drink while you're making these.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's real cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x13-inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

BAILEY'S IRISH CREAM FUDGE: St. Patrick's Day!

St. Patrick's Day is right around the corner, so here's an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.

BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.

IRISH POTATO CANDY: St. Patrick's Day!

Irish Potato Candy is one of my favorite St Patrick's Day Chocolate Candies! Not sure how many people associate St Patrick's Day and Ireland with the Great Potato Famine anymore, but some must because See's Candies always makes Irish Potatoes for the holiday! This candy might not look great --well it looks like potatoes and that's part of the charm-- but it tastes fantastic! These potato candies are hand-shaped and robed in milk chocolate. The filling is the same fluffy nougat that's inside See's Divinity Truffle. Yum!! They're only available for a short time, so be sure and buy some before they run out.

Want to make your own Irish Potato Candy for St Patrick's Day? This Potato Candy is made with 'real' potatoes! It's a Philadelphia tradition. I've adapted this recipe from Food52. I use cocoa for rolling, but the cinnamon will work too.. or better yet, what about a blend? I also add toasted pine nuts for eyes!

IRISH POTATO Candy

Ingredients
1 potato (medium)
4 cups confectioners sugar
2 -1/2 cups shredded coconut
2 Tbsp coconut oil
1 tsp pure vanilla extract
cinnamon or cocoa powder for rolling (or both)
Optional: Toasted pine nuts for eyes

Directions
Bring medium pot of water to boil and add potato. Lower heat and cook for 30-45 minutes or until potato is fork tender. When cool enough to handle (but still warm), peel potato and mash along with coconut oil, making sure to get it as smooth as possible. Stir in sugar, coconut, and vanilla extract until everything is evenly distributed and well combined. Mixture will be soft, but at this point it should be able to hold it's shape, if not add a bit more coconut and/or sugar.
Using small scoop or teaspoon, portion mixture into balls and let them chill for about an hour.
Once candies are firm, pour about 1/4 cup of cinnamon and/or cocoa into medium bowl.
Form chilled balls into potato-like shapes and roll each in cinnamon and/or cocoa, adding more cinnamon or cocoa to the bowl if necessary.
Want to have some 'eyes' on your potatoes? Add some toasted pine nuts
Serve immediately or store well wrapped at room temperature or in the fridge.

Makes about 24-30 'potatoes'.

Cartoon of the Day: Bailey's Irish Cream

GUINNESS STOUT BROWNIES: St. Patrick's Day

Happy St. Patrick's Day! It's a Lovely Day for a Guinness! Add Chocolate! Here's an easy and delicious recipe for Guinness Stout Brownies. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it will make these brownies moist - but you will in the buttercream frosting), so have a pitcher or mug of Guinness on hand to drink.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's real cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x13-inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

Pour yourself a big mug of Guinness and drink while making ... or drink with Brownies. Your choice!

BAILEY'S IRISH CREAM CHOCOLATE CHEEESECAKE: St. Patrick's Day!

Here's one of my favorite recipes for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake It's easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake or in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold, an Irish butter)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

For St. Patrick's Day every year, I post a lot of Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."

St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). My friend Loanne Heavey Slapar swears by it (see photo below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!

1. CHOCOLATE GUINNESS CAKE

Recipe from NYT (see above)

Ingredients

Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.

The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate!

***

Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino.  Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the Guinness and no yeasty smell, just great chocolate aroma!

2. EASY CHOCOLATE GUINNESS CAKE

Ingredients

1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped

Directions

Preheat oven to 350F.

Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until toothpick comes out clean when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to  cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting.  (see recipe above or use canned)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

ST PATRICK'S DAY CHOCOLATE MINT SUNDAE CAKE: Retro Ad & Recipe

So you're Sheltered in Place this year for St. Patrick's Day?.No parade, no green beer, no camaraderie, no "Kiss Me, I'm Irish." Here's a way to celebrate at home with your closest and dearest. This Retro Chocolate Mint Sundae Cake is delicious, and you probably have all the ingredients in your pantry. Happy St. Patrick's Day! Drive the Snakes and the Virus out of Ireland and the World!

GUINNESS CHOCOLATE CAKE: 3 Recipes for St. Patrick's Day!

For St. Patrick's Day every year, I post a lot of Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."

St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). My friend Loanne Heavey Slapar swears by it (see photo below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!

1. CHOCOLATE GUINNESS CAKE

Recipe from NYT (see above)

Ingredients

Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.

The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate!

***

Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino.  Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the Guinness and no yeasty smell, just great chocolate aroma!

2. EASY CHOCOLATE GUINNESS CAKE

Ingredients

1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped

Directions

Preheat oven to 350F.

Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on medium speed just until combined. Add bittersweet chocolate and gently stir in. Divide between two 8” cake pans, coated with cooking spray. Bake at 350F for 20-25 minutes or until toothpick comes out clean when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to  cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting.  (see recipe above or use canned)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE: St. Patrick's Day

Here's a great recipe for St. Patrick's Day: Bailey's Irish Cream Chocolate Cheesecake Easy to make and decidedly Irish. Be sure and check out the Bailey's Irish Cream Whipped Cream recipe at the end. It's great on this cheesecake and in your coffee on St Patrick's Day!

Bailey's Irish Cream Chocolate Cheesecake
(recipe adapted from AllRecipes)

Ingredients
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Bailey's Irish Cream

Directions
Crust:
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.

Cheesecake:
In large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.

Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.

You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)

Bailey's Whipped Cream

Ingredients
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream

Directions
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.

GUINNESS CHOCOLATE PIE for National Pi(e) Day & St. Patrick's Day!

For the Love of Pi(e)! Today is National Pi(e) Day. In order to celebrate and keeping in mind that St. Patrick's Day is just around the corner, I've gone back into my archives for a favorite Chocolate Pie Recipe: Guinness Chocolate Pie. I can't think of a better pie to celebrate both holidays! You can use any stout, of course, but Guinness is easily available! I make a chocolate cookie crust, but you can use a graham cracker crust or a vanilla wafer crust. I think the stout brings out the chocolate.

GUINNESS CHOCOLATE PIE

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers)
5 Tbsp unsalted butter, melted and slightly cooled
Dash of Salt
1/2 tsp pure vanilla extract

Directions
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch pie plate and up sides of pan; pack tightly so crust is even and compacted.
Bake in 350° oven for 6 minutes until crisp.
Cool before filling.

Filling:
12 ounces dark chocolate (65-75% cacao), chopped
24 large marshmallows
Pinch of salt
2/3 cups Guinness
1/3 cup evaporated milk
1 tsp vanilla
1 Tbsp creme de cacao or Kahlua

Directions
Preheat oven to 350 F.
Make crust (see above)

Place chocolate, marshmallows, and salt in blender or food processor. Blend until well mixed and chocolate is finely ground.
In two separate pans, heat Guinness and evaporated milk until very hot, but not boiling.
Slowly pour hot Guinness over marshmallows and chocolate in blender. Add hot cream. Cover and blend for one minute.
Add vanilla and creme de cacao or Kahlua. Blend for one minute.
Pour into cooled crust and refrigerate for several hours or overnight.

Top with Whipped Cream or Guinness Ice Cream