Happy St. Pats Dad, we miss you
May the road rise
up to meet you,
may the wind be always
at your back,
may sun shine
warm upon your face
and may God hold you
in the palm of His hand.
Happy St. Patrick’s Day Dad
March 17, 2010 by
Berries and Cream Cupcakes
March 16, 2010 by
I really like using sour cream in baking. I had the thought to use sour cream in a cupcake batter, and I was really pleased with the results. Very soft and light, and I loved the berries paired with them. Frozen strawberries might be a little too soft, but any smaller berries, like raspberries or blueberries should be fine. Just be sure they don’t have a lot of ice on them.
And… Happy Birthday to my sister Heidi! Wish we lived closer so I could bring you some cupcakes!
BERRIES AND CREAM CUPCAKES
Makes 12 cupcakes
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
zest of 1 lemon
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
Berries of choice (Strawberries, raspberries, blueberries, or a tsp of jam for ea cupcake)*
Preheat oven to 350 degrees.
Cream butter and sugar together in a bowl.
Add eggs, vanilla, and lemon zest.
Add flour, baking powder and soda, and salt.
Add in sour cream, mix until incorporated.
Line muffin pan with cupcake liners.
Equally divide batter among cups.
Place berries in center of cups. (Only use one strawberry, or you can use 2-3 raspberries or blueberries, blackberries, etc.)
Bake for 25 to 30 minutes.
Cool about 10 minutes in pan, then remove cupcakes and finish cooling on a cooling rack.
*You can leave out the berries for a very moist sour cream cupcake.
FROSTING:
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
1/2 cup milk
2 tsp vanilla
Beat all together in a large bowl, starting with only 4 cups of the powdered sugar though.
After well mixed, add remaining powdered sugar one cup at a time, until reaching desired consistency.
*You can also add food coloring or flavoring of choice at this point.
I recently bought this at bake it pretty. My favorite tips are the big ones. You can ice cupcakes and cake in a flash, and they look so cute. I’m really happy with them. Check it out if you’re in need of a decorating fix! : )
Berries and Cream Cupcakes
March 16, 2010
Category
Cake / Cake Pops
Persons
12
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- zest of 1 lemon
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- Berries of choice (Strawberries, raspberries, blueberries, or a tsp of jam for ea cupcake)*
FROSTING:
- 1 cup unsalted butter, at room temperature
- 6-8 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugar together in a bowl.
- Add eggs, vanilla, and lemon zest.
- Add flour, baking powder and soda, and salt.
- Add in sour cream, mix until incorporated.
- Line muffin pan with cupcake liners.
- Equally divide batter among cups.
- Place berries in center of cups. (Only use one strawberry, or you can use 2-3 raspberries or blueberries, blackberries, etc.)
- Bake for 25 to 30 minutes.
- Cool about 10 minutes in pan, then remove cupcakes and finish cooling on a cooling rack.
*You can leave out the berries for a very moist sour cream cupcake.
Make frosting:
- Beat all together in a large bowl, starting with only 4 cups of the powdered sugar though.
- After well mixed, add remaining powdered sugar one cup at a time, until reaching desired consistency.
- *You can also add food coloring or flavoring of choice at this point.
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Potato Pancackes
March 16, 2010 by
My mom made these often for our family when we were kids. I’ve tweaked the recipe a bit, and I prefer to use frozen shredded potatoes because after quickly microwaving them, they cook through very well, where as if you use raw potatoes the outside of the pancakes may be overcooked and dry, while the potatoes in the center might still be crunchy. And we like quite a bit of onions in ours, but feel free to scale it down, or just use a couple tablespoons of dried minced onion.
POTATO PANCAKES
3/4 c flour
3/4 c milk
3 eggs
2 T butter, melted
2 T sugar
1/4 tsp baking powder
1/4 tsp salt
1 T dried parsley
1/2 c chopped onion
3 c frozen shredded hashbrowns
Combine all ingredients except the onions and hashbrowns in a large bowl.
Whisk or stir until smooth.
Microwave the hashbrowns for 3 minutes on high.
Add hashrowns and onions to batter.
Heat pan or griddle to medium high heat.
Grease with a little butter, drizzle of oil, or nonstick spray.
Drop batter using a 1/3 cup measuring cup.
(Don’t overcrowd.) Cook for a couple minutes on each side until browned.
Serve hot with butter and syrup.
Makes about 10 pancakes.
VARIATION: Add chopped chives (or green onions) to batter.
Ingredients
- 3/4 c flour
- 3/4 c milk
- 3 eggs
- 2 T butter, melted
- 2 T sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 T dried parsley
- 1/2 c chopped onion
- 3 c frozen shredded hashbrowns
Instructions
- Combine all ingredients except the onions and hashbrowns in a large bowl.
- Whisk or stir until smooth.
- Microwave the hashbrowns for 3 minutes on high.
- Add hashrowns and onions to batter.
- Heat pan or griddle to medium high heat.
- Grease with a little butter, drizzle of oil, or nonstick spray.
- Drop batter using a 1/3 cup measuring cup.
- (Don’t overcrowd.) Cook for a couple minutes on each side until browned.
- Serve hot with butter and syrup.
VARIATION: Add chopped chives (or green onions) to batter.
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Roasted Red Potatoes
March 12, 2010 by
I’ve said it before, and I’ll say it again. Some of the most simple dishes are also the best. Nothing time-consuming or difficult here. Roasting is one of my FAVORITE techniques. It requires practically no “talent” in the kitchen. I promise you can make these, whoever you are, and I promise you’ll love them, no matter how uneasy or comfortable you are in the kitchen.
ROASTED RED POTATOES
Red potatoes
olive oil
salt and pepper
herb of choice (or none at all)*
Preheat oven to 400 degrees.
Spray a large cookie sheet with nonstick spray (or a glass 9 by 13 inch pan).
Scrub potatoes, leave peel on.
Cut into wedges.
Spread out in a single layer on cookie sheet.
Drizzle with olive oil.
Sprinkle with salt, pepper, and seasoning.
Bake for about 20 to 25 minutes, or until golden and crispy.
*I use rosemary alot with these, but I sometimes use a no salt garlic seasoning mix, or herbs de provence, you can really do anything you want. Sometimes I even use just salt and pepper.
Ingredients
- Red potatoes
- olive oil
- salt and pepper
- herb of choice (or none at all)*
Instructions
- Preheat oven to 400 degrees.
- Spray a large cookie sheet with nonstick spray (or a glass 9 by 13 inch pan).
- Scrub potatoes, leave peel on.
- Cut into wedges.
- Spread out in a single layer on cookie sheet.
- Drizzle with olive oil.
- Sprinkle with salt, pepper, and seasoning.
- Bake for about 20 to 25 minutes, or until golden and crispy.
- I use rosemary alot with these, but I sometimes use a no salt garlic seasoning mix, or herbs de provence, you can really do anything you want. Sometimes I even use just salt and pepper.
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Favorite Irish Recipes
March 8, 2010 by
Every year in March we have an Irish Dinner Party in memory of my Dad, who was very proud of his Irish heritage. It’s one of my favorite traditions. I hope you’ll try some of my favorite Irish recipes, and have your own family dinner with your loved ones for St. Patrick’s Day this year. (And don’t be surprised if you want them in other months too.)
Starting with my favorite Irish Soda Bread, super easy and quick. My kids love making this with me.
And for a fancier twist… Irish soda bread with Cheddar, Chives, and black pepper. Basically a giant cheesy biscuit.
Irish Soda Bread, Perfected recipe!
Irish Cheddar Crackers. Perfect start!
Berry Flummery I request this instead of cake for my birthday 🙂
Here is a more simplified version of flummery as well
And a Coconut Cream Flummery too.
Blackberry fool – Simple, delicious.
Or Strawberry fool!
Apple Tart with Hazelnut Crust and Crumble – Similar enough to apple pie to feel like comfort food, but definitely upgraded.
Irish Apple Cake don’t even think about skipping this one by
And for a little sweeter one, there’s the Apple Cake with Brown Sugar Glaze
And the perfect finish to.. well, anything. Shortbread.
Leprechaun Munch, okay, so this may not be “traditional” Irish food, but the kids, big and little love it 🙂
Rainbow Jello
Leprechaun Munch, okay, so this may not be “traditional” Irish food, but the kids, big and little love it 🙂
Rainbow Jello
And go here to learn about one of my favorite Irish ingredients that I use in alot of my recipes
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McCann’s Irish Oatmeal
March 8, 2010 by
Steel cut oats are the inner kernel, or oat groat and have only had the outer shell or hull removed.
They include the endosperm, bran and germ.
Quick cooking Irish oatmeal is Steel cut oats that have been steamed and rolled. They still include the endosperm, bran, and germ.
I really prefer them to other varieties. Healthy, with a wonderful subtle nutty flavor. The quick cooking Irish oatmeal is really delicious toasted to top just about anything, as you see in my berry flummery recipe. They are also delicious in baked goods, cookies, or just as plain oatmeal. I used them in my Irish soda bread recipe, and in my Irish apple cake as well.
The quick cooking oatmeal is more easily incorporated in recipes, but I encourage you to try the steel cut as well. Visit McCann’s Website for more history and information.
I find them locally at Whole Foods.
here we have McCann’s quick cooking Irish oatmeal on the far left, quick oats in the middle, and regular rolled oats on the far right. As you can see, the quick oats are the closest to the quick cooking Irish oatmeal, but there is definitely some difference. The closest substitution for the quick cooking Irish Oatmeal would be quick oats, but if you can, I really recommend using the Irish variety when at all possible. And don’t think about buying any brand other than McCann’s. They’re my absolute favorite oats. Sometimes, companies are around for a long time for a reason.
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Irish Soda Bread
March 8, 2010 by
I FINALLY did it. I mastered my Irish Soda bread recipe. It took my a few years and many flopped loaves, but by treating them more like a scone or biscuit (which is really what Irish Soda is more like), I had more than success, I had what we feel is the perfect Irish Soda Bread.
IRISH SODA BREAD
IRISH SODA BREAD
2 cups Buttermilk
1 egg
1 1/4 tsp baking soda
2 cups flour
1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1 T caraway seeds
6 T unsalted butter
Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.
Whisk buttermilk, egg, and baking soda together in small bowl.
In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with pastry blender until butter is about the size of peas.
Make a well in center, pour in buttermilk mixture and mix together.
Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.
Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).
Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.
Bake 35 to 45 minutes.
VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.
Ingredients
- 2 cups Buttermilk
- 1 egg
- 1 1/4 tsp baking soda
- 2 cups flour
- 1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 T caraway seeds
- 6 T unsalted butter
Instructions
- Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.
- Whisk buttermilk, egg, and baking soda together in small bowl.
- In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
- Cut in butter with pastry blender until butter is about the size of peas.
- Make a well in center, pour in buttermilk mixture and mix together.
- Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.
- Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).
- Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.
- Bake 35 to 45 minutes.
VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.
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Berry Flummery
March 8, 2010 by
This is my ABSOLUTE FAVORITE thing in the entire world. I know, that’s quite the statement, but you’ll have to try it, and then you’ll understand why. Fresh berries are one of my favorite things, and growing up in the Pacific Northwest it’s no wonder why. Every summer I stock my freezer with fresh berries (Lay on a cookie sheet in a single layer and place in freezer until hard, then throw into a ziplock or freezer container.) They easily keep good for at least one year, staying as individual berries, never clumping together. If you don’t have access to all the berries I used, you can easily adjust to what you have on hand. I wouldn’t recommend using frozen strawberries though, as they will be too watery.
And DON’T skip toasting the Irish Oatmeal, it adds a very important touch.
BERRY FLUMMERY
1 lb strawberries
1 cup raspberries*
1 cup blackberries*
1 cup marionberries*
2 T sugar
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional**
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal (or quick oats)
Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Chop strawberries, add other berries and sugar. Stir to combine.
Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
Mash berries with a potato masher or fork, still leaving some chunks.
Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
You can also top with a fresh berry.
*I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.
**You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
Berry Flummery
Ingredients
- 1 lb strawberries
- 1 cup raspberries*
- 1 cup blackberries*
- 1 cup marionberries*
- 2 T sugar
- 2 cups cream
- 1/2 cup confectioner's sugar
- 2 tsp instant clearjel, optional**
- 2 T vanilla extract
- 1 cup sour cream
- 1 cup McCann's Quick Cooking Irish Oatmeal (or quick oats)
Instructions
- Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
- Chop strawberries, add other berries and sugar. Stir to combine.
- Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
- Mash berries with a potato masher or fork, still leaving some chunks.
- Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner's sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
- Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
- End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
- You can also top with a fresh berry.
*I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.
**You don't have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
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Potato Cakes
March 8, 2010 by
While these always appear at our annual “Irish Dinner”, they are also a nice change of pace from the usual mashed variety, or a nice way to use up leftover mashed potatoes. My mom made them often when I was growing up. She just took cold leftover mashed potatoes and rolled them in flour, then cooked them in a skillet with a little oil until crisp on each side. But we both agree the changes I made are definitely better.
POTATO CAKES
5-6 russet potatoes, boiled and mashed (about 5-6 cups)
5 T butter, divided
3 T milk
2 tsp dried thyme
1 T dried parsley
1/2 tsp kosher salt
1/2 tsp black pepper
5 thick slices pepper bacon, cooked and chopped
6-8 cabbage leaves, chopped (about 4 cups)
1 cup flour
2 eggs
1 cup breadcrumbs
Oil, for cooking
Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
Cook until softened, but not mushy.
Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
You can keep these in a warm oven if you have multiple batches to do.
Ingredients
- 5-6 russet potatoes, boiled and mashed (about 5-6 cups)
- 5 T butter, divided
- 3 T milk
- 2 tsp dried thyme
- 1 T dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 5 thick slices pepper bacon, cooked and chopped
- 6-8 cabbage leaves, chopped (about 4 cups)
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- Oil, for cooking
Instructions
- Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
- Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
- Cook until softened, but not mushy.
- Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
- Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
- Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
- You can keep these in a warm oven if you have multiple batches to do.
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Cream of Cauliflower Soup
March 8, 2010 by
This is always a big hit. Creamy, subtle yet intriguing flavor.. you really should try it, even if you don’t care for cauliflower, you’ll thank me.
CREAM OF CAULIFLOWER SOUP
4 T butter
1 onion, chopped
2 potatoes, peeled and chopped
1 head cauliflower, divided into florets
3 celery stalks, chopped
2 cups chicken stock
2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
salt and pepper, to taste
Melt butter in a large saucepan over medium heat.
Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.
Stir in chicken broth and bring to a boil.
Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.
(If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).
Using a stick blender, or regular blender, process until everything is smooth.
Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.
Source: slightly adapted from The Irish Heritage Cookbook by Margaret M. Johnson
Ingredients
- 4 T butter
- 1 onion, chopped
- 2 potatoes, peeled and chopped
- 1 head cauliflower, divided into florets
- 3 celery stalks, chopped
- 2 cups chicken stock
- 2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
- salt and pepper, to taste
Instructions
- Melt butter in a large saucepan over medium heat.
- Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.
- Stir in chicken broth and bring to a boil.
- Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.
- (If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).
- Using a stick blender, or regular blender, process until everything is smooth.
- Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.
