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?

[Elizabeth & Cosmo]

This sounds truly scrumptious!

(I've been thinking about Chitty Chitty Bang Bang recently!)

[Jane, Rooney & Stuart]

Totally yummy!!!!  I'm not up for making ice cream and jello isn't going to cut in at my house but this looks really great.  I did also find a recipe for Irish Whiskey Cake. 

Irish Whiskey Cake

3/4 cup chopped pecans or walnuts
1 box chocolate cake mix
1 4-ounce package instant chocolate pudding mix
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1/2 cup Irish whiskey
>> Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup butter, at room temperature
1/4 cup Irish whiskey

Preheat oven to 350 degrees. Grease a bundt or tube pan. Shift flour or cocoa powder into pan and shake to distribute evenly. Pour out excess. Sprinkle nuts over bottom of pan.

Combine cake and pudding mix in a large mixing bowl. Stir in oil and milk to moisten. Add eggs and beat. Slowly add whiskey and beat until smooth. Pour batter into prepared pan. Bake 40 to 45 minutes.

Meanwhile, make glaze: Combine sugar and water in saucepan; bring to a boil. Add butter and stir to melt. Boil 3 minutes, stirring constantly. Remove from heat and stir in whiskey. Cool slightly, then pour into squeeze bottle.

Remove cake from oven. While cake is still hot, insert nozzle of squeeze bottle into the bottom of cake and inject glaze. Repeat at several points around cake, using up half the glaze. (If you don't have a squeeze bottle, poke holes into bottom of cake and pour glaze over holes). Let cake rest 5 minutes, then unmold.

Pour remaining glaze over top of cake.

Variations: If you prefer a non-chocolate cake, use yellow cake mix and vanilla pudding instead of chocolate. For a nuttier cake, add 1/4 cup chopped nuts into batter.

[Janie, Jackson and Jilly]

My daughter has made these and although I think they are so appropriate for St Patrick's Day, she seems to work them into any celebration. We had them on Superbowl Sunday! lol

[Jane, Rooney & Stuart]

So I'm thinking that whatever anyone makes - we post pictures and recipes here! 

[Jane, Guinness and Murphy]

You bet....I'm doing the Guinness cupcakes.

[Karen, Jasper and Jackdoodle]

Could they at least have some shamrocks decorating them? All these desserts are so uncolorful. The best thing about St. Paddy's Day is that gorgeous emerald green color everywhere! (Well, that and beer.)

[Colleen, Jake & Baxter]

Green Beer :)

[Karen, Jasper and Jackdoodle]

But of course, LOL

[Sherri, Sophie, Winston, & Kitty]

Does this help? I just googled "irish sweets". I can't actually see the pictures from my crappy work computer, but you mind find something yummy here.

http://www.ivillage.com/irish-dessert-recipes/3-b-59693#432475

[Nancie & Gracie Doodle]

Oh Jane, you are in luck.  We have been to Ireland twice and on one of our flights we met a woman who had just published a cookbook called The Kinsale Cookbook with recipes from renowned Chefs and residents of Kinsale, Ireland.  The author is Jane Bergin.  While we were in Kinsale I bought the book at the Kinsale Bookshop.  I have made this Bailey's Ice Cream recipe a few times and it is a total hit!!!!

9 oz cream

3 eggs

1/4 cup plus 2 teaspoons sugar

2-3 oz Bailey's Irish Cream Liqueur

Raspberry or strawberry coulis  (that is the mystery...best I can tell it is a syrup that you drizzle.  I used fresh fruit)

Seasonal fruits to garnish

Whisk the egg whites and sugar in a large bowl until stiff.  Whisk the cream in a separate bowl until firm.  Mix the egg yolks and the Bailey's together.  Fold this mixture into the whipped cream and then proceed to fold the egg whites into the bowl containing the egg yolk/whipped cream mixture.  Freeze for 6 hours.  To Serve:  Pour the strawberry or raspberry coulis over each plate.  Add 2 scoops of ice cream.  Garnish with fruit pieces.  I think I bought some raspberry syrup and sort of did one of those zig zag drizzles across the plate/bowl.  This is SOOOOOOOOOOO good!!!!

[F, Calla & Luca]

FYI 

http://www.epicurious.com/recipes/food/views/Raspberry-Coulis-104664

[Nicky, Riley & Boris]

Coulis is the fruit pulp pushed through a fine sieve, it shouldn't need extra sweetening.  You cook it gently and then sieve.  You might also be able to buy it already prepared.

That's a lovely recipe and Jane Bergin is a very good cook.