Oh my gosh, it’s hard to believe that we’re almost half-way through March! I’m already making St. Paddy’s Day food and planning for Pi Day. To make time feel like it’s moving even faster, the clocks sprung forward an hour this weekend!
But it’s finally starting to feel like Spring here in DC! The added hour of evening daylight is hard to get used to at first, but it definitely helps shake off the winter blues. Now, I LOVE Winter – the snow, the cold, the boots and chunky sweaters – but the beginning of Spring always feels so magical and hopeful.
Pretty soon, it’s going to be time to start planting (we still have at least 1 more frost in DC) out in my little porch garden. But before the bounty of Spring, I’m still in Winter-baking mode, which means chocolate, citrus, and things I can bake without my usual trip to the Farmer’s Market to pick up fresh fruit.
So last week, I busted out the candy-making equipment and my stash of Guinness. (I have to hide a few bottles or else they disappear when friends come over. 😛 ) And I whipped up a batch of Guinness Marshmallows, working off my original Homemade Marshmallow recipe from Alton Brown.
These marshmallows use what [I think] is the perfect amount of Guinness: 8 ounces out of an 11-ounce bottle, leaving a little bit to sip while the syrup is cooking! 😉 The mallows are then coated with a bit of cocoa powder to bring out the malt in the Guinness. The marshmallows are cooked the same as vanilla mallows, but the heat needs to be reduced as the syrup cooks. So they’ll take a few more minutes to make because the bubbles in the Guinness can cause a catastrophic boil-over! (Trust me, I speak from experience…)
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂
Everyone is used to that night when you rummage through the fridge and throw a meal together with all of the week’s left overs. But now that I’m baking so much and not always finishing off each ingredient, I’ve had to come up with creative ways to use my leftovers…
From one of those crazy brainstorms, the Irish Coffee Float was born! It stated off as an experiment when the boyfriend and I returned from vacation, and he really wanted an “adult” iced coffee. But iced coffee with Bailey’s sounded just a little too normal, so my brain went racing…
I had leftover Guinness ice cream in the freezer! So why not throw in a scoop? Oh, and there’s Whiskey Caramel in the fridge! Let’s drizzle that on top! And, like magic, a new favorite drink was created. (And we finished off the leftover ice cream and caramel…)
This drink is perfect for cooling off in the upcoming hot summer days! Click below for the recipe. Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Happy Pi Day!! Unfortunately I’m not celebrating Pi Day to its full extent today because I’ve been too busy with unpacking and catching up on baking and blogging. I spent too much time on my Irish 3-part series, and there was really no time to throw a pie in there. (Instead, I’m going to celebrate Tau Day on June 28, and two pies! 😛 )
For those that haven’t been following my blog this week, today is the culmination of a 3-part series dedicated to everything Irish for St. Patrick’s Day. I started on Tuesday with Irish Soda Bread, which I used to make yesterday’s Guinness & Chocolate Bread Pudding. Today, I post the icing on top of the cake (or the ice cream on the top of the bread pudding 😉 ): Guinness Ice Cream.
I’ve had Guinness ice cream before and used it to create a Guinness Ice Cream Cake last summer, but I’d never ventured out and made my own… But I guess I can cross that off my list now! My original thought for topping the bread pudding was an Irish whipped cream, made with Bailey’s, but I think this Guinness Ice Cream is 100 times better!
The ice cream is amazing on its own: sweet and malty, with hints of toffee and hops. But it would also be amazing drizzled with chocolate sauce or Whiskey Caramel Sauce. I’ve been serving it over the warmed bread pudding for the last few nights, and it’s absolutely decadent!
Click below for the recipe! Have a question? Feel to ask in the comments. And thanks for reading! Happy St. Paddy’s Day! 😀
Like I mentioned yesterday, I’ve dedicated my blog this week to everything Irish. This post is the second in a series about a seriously decadent dessert: Guinness & Chocolate Bread Pudding.
I first got inspiration for this recipe while watching Paula Deen, of all things, last week. The TV was on in the background while I was unpacking the kitchen, and I was immediately stopped in my tracks at the thought of a chocolate bread pudding. And, based on prior experience combining Guinness and chocolate, I decided on this year’s St. Paddy’s Day dessert.
The bread pudding starts off with cubed Irish Soda Bread, which I made the night before. (Check out yesterday’s post for the recipe!) The bread cubes are soaked in a Guinness and chocolate custard and topped with dark chocolate chips before baking. The result is a super-chocolately bread pudding, with an accent of Guinness.
Click below for the recipe! Have a question? Feel free to ask in the comments. Be sure to check back tomorrow to find out part 3 of this week’s series! (Teaser: it involves more Guinness!) And thanks for reading! 😀
A few weeks ago I inherited a half-gallon of Moorenko’s Guinness ice cream after a BBQ at a friend’s house. The BBQ was held on the night of the crazy derecho that whipped through DC, so we got WAY too distracted watching the storm and forgot to eat any of the amazing ice cream that was at the party. Moorenko’s doesn’t tend to last long at a party because it is that good, so I was really happy to get gifted an entire container of it! And when I realized it was their Guinness ice cream, I knew exactly what I needed to do with it…
Guinness Ice Cream Cake!!
Admittedly, it took me a little bit of time to figure out what my exact plan was going to be for this cake. I knew that I wanted it to be a Guinness chocolate cake, topped with the Guinness ice cream. But I wasn’t quite sure what I wanted it look like: two cake layers, frosting, etc… But I decided to keep it simple and cover the cake with a thin layer of chocolate ganache flavored with Bailey’s.
This cake was a total hit this weekend at a Guinness-themed dinner party, and it was devoured pretty quickly. Friends of mine who typically shy away from cake or only have a few bites devoured entire slices of cake and even asked for seconds! I have a feeling it’s going to have to make more appearances soon!
Click below for the recipe! 🙂