Calling on Nicky & Riley - our Irish experts

[Jane, Rooney & Stuart]

St. Paddy's is coming right up and as usual I'll be making corned beef with cabbage, red potoates and carrots.  Yummy if I do say and I'll be having guests as well.  It ocurred to me that now that I know Nicky - my first really Irish friend - that perhaps I should also make an authentic Irish dessert.  I have no clue what that might be.  I'm actually a better baker than I am a cook so this might be fun.  So - I'm asking Nicky to enlighten me on Irish desserts - I'm guessing Baileys Irish Cream doesnt' qualify - lol.  Or any others of you of Irish decent - what is your favorite Irish dessert receipe?

[Jane, Guinness and Murphy]

My DH would LOVE this.

[Jane, Rooney & Stuart]

I LOVE BREAD PUDDING!!!!

[Elizabeth & Cosmo]

I've never tried it, but this one sounds delicious:

Irish Chocolate Potato Cake

http://www.europeancuisines.com/Ireland-Desserts-Chocolate-Potato-C...

This one sounds really intriguing, too. It might be a good link between Ireland and Florida! (And, as a former English teacher, I can't resist something linked to both Jonathan Swift and Samuel Johnson!)

Burnt Oranges

http://www.europeancuisines.com/Ireland-Desserts-Dean-Swifts-Burnt-...

[Nicky, Riley & Boris]

I love all these recipes but I really want to find truly authentic Irish ones.  Irish Chocolate Potato Cake sounds interesting.  I must tell my friends here and see what they say.  

You could also make an Irish Potato pancake and serve it sweet rather than savory with Irish Honey instead of the chocolate  and Ice Cream.  I wonder if you can get Irish Honey.  We have a Bee man who brings jars of local honey and also a man with a farm who delivers Duck eggs....I'm inundated with both!!! LOL

[Elizabeth & Cosmo]

Nicky, the page where the Chocolate Potato Cake recipe is posted says it came from a cookbook, Full & Plenty by Maura Laverty, published in the 1960s. She was born in County Kildare, but I don't know how truly Irish the recipe is!

Is either Ms. Laverty or her cookbook still known over there?

[Nicky, Riley & Boris]

Yes, I think that name  does ring a bell though it's not a recipe I've heard of before.  I also live in Co Kildare!

[Nicky, Riley & Boris]

One just came in Guinness Chocolate Cup Cake  (it's in our local TV Guide that a friend just tweeted about)  I will get the recipe this evening and sent it to you, sounds lovely.

[Nicky, Riley & Boris]

[Jane, Guinness and Murphy]

Now we're talking.....

[F, Calla & Luca]

Mmmm!

[Doris, Knox & Flash]

Yummmmm...

[Nicky, Riley & Boris]

Guinness Chocolate Cupcake with Bailey's Cream Cheese Frosting

 

This recipe would definitely make a great layer cake too. There is enough batter for 2 8 or 9 inch cake pans (adjust the baking time accordingly and always check the center of the cake with a toothpick).

 

 

 

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

 

2 C unbleached all purpose flour

1/2 C Dutch processed cocoa powder

1/4 tsp salt

1 1/2 tsp baking soda

1 C granulated sugar

1/2 C light or dark brown sugar

4 oz./1/2 C unsalted softened butter

2 tsp vanilla extract

2 egg

1/2 C sour cream

1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

 

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

 

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.

 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.

 

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.

 

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.

 

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.

 

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.

 

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

 

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

 

Bailey’s Cream Cheese Frosting

1 8oz. bar of cream cheese, softened

1 4oz. stick of unsalted butter, softened

2 C confectioner’s sugar

4 – 6 Tablespoons of Bailey’s Irish Cream

 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.