St. Patrick’s Day is just over a week away so it is time to start creating some delicious Irish inspired dishes!
Check out these great recipes.
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http://threekidsandafish.com/2015/02/shamrock-shake-recipe.html
http://www.momdot.com/rainbow-jello-parfait-recipe/
It’s hard to believe that St. Patrick’s Day is next week already. I look forward to St. Patty’s Day every year because one, it holds a very special memory for me and two, hello corned beef, cabbage and Irish soda bread. Yeah, I’m looking forward to getting my eat on!
If you enjoy preparing your own dishes on St. Patrick’s Day, here is a great recipe for Irish Soda Bread. If you’ve never had Irish Soda Bread, go….go to the store now, get the ingredients and get baking!
Ingredients
1/2 C white sugar
4 C all-purpose flour….divided
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 C raisins
1 Tbsp caraway seeds (optional)
2 eggs, lightly beaten
1 1/4 C buttermilk
1 C sour cream
Directions
-Preheat oven to 350 degrees F.
-Grease a 9 inch round baking or cake pan.
-In a mixing bowl, combine flour (reserve 1 tablespoon), sugar, baking powder, baking soda, salt, raisins (optional) , and caraway seeds (optional)
-In a smaller bowl, blend eggs, buttermilk, and sour cream.
-Stir the liquid mixture into the flour mixture just until flour is moistened.
-Knead dough in bowl about 10 to 12 strokes.
-Dough will be sticky.
-Place the dough in the prepared pan and pat down.
-Cut a 4 x 3/4 inch deep slit in the top of the bread.
-Dust with 1 Tbsp flour.
-Bake in preheated oven for 65 to 75 minutes.
-Let cool and turn bread out onto a wire rack.
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter softened
1/2 cup sour cream
1 egg, plus 2 egg yolks, at room temperature
1 teaspoon vanilla extract
1/2 cup cotton candy
Preheat oven to 350 degrees. Line a muffin pan with paper liners and place to the side.
In a large bowl combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, yolks, and vanilla and beat until smooth. Stir in the cotton candy until evenly distributed -do not over mix.
Get 3-4 small bowls scoop equal amount of cake mix in each bowl. Add 1 drop of food coloring to each bowl mixing until you get the desired color of choice. Using a large spoon add a scoop of cake mix from each color filling the cupcake holder. Do not over fill.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
Transfer to a wire cooling rack and allow to cool completely before frosting.
FOR THE FROSTING
1 1/2 to 3 teaspoons heavy cream
1 ounce cotton candy
1/2 cup (1 stick) unsalted butter softened
4 1/2 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
In a bowl, pour 1 1/2 teaspoons of the heavy cream over the cotton candy to melt it place to the side
In a large bowl cream together the butter and sugar until thoroughly combined. Stir in the vanilla and melted cotton candy. Beat on medium high until light and fluffy add the remaining cream.
To Decorate
Get 3-4 small bowls fill with equal parts icing. Add food coloring to each of color of choice. Mix until completely blended to the color of choice.
Use a pastry bag and a LARGE Star tip: fill the pastry bag with scoops from each color of icing using your hand start at one spot on the cupcake ago around the edge with icing continue the motion building a cone shape and covering the whole cupcake.
Now place a small piece of cotton candy on top for decoration.
[yumprint-recipe id=’43’]
