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! 🙂
Oh gosh, it’s almost St. Patrick’s Day! After last night’s ridiculous Pancake Tuesday dinner party and Pi Day coming up next week, March is a month full of amazing food. This year, keeping with my drive to make as much homemade food as I can, I decided to try out homemade corned beef. The boyfriend picked up a 7-pound brisket at Costco, and I quickly got to work!
I started the brine (based on recipes from Amazing Ribs and good ol’ Alton Brown!) at the end of February, not realizing just how early I was, and I just figured I could vacuum seal the corned beef and cook it when we got closer to St. Paddy’s Day. But then I posted a picture on my Facebook and Instagram, and a few friends requested the recipe. So I decided to cook it up this weekend and feature it on the blog.
This is the first really non-baking related post, creating a whole new category! I’ve pondered the idea of expanding the blog to include more than just desserts and breakfast foods as I’ve become a better cook and started this homemade journey. I’ve been successfully curing homemade gravlax the last few months and am hoping to start up bacon soon, so those posts should end up here too!
What’s great is that none of these things are particularly hard to make, and the effort is rewarded greatly, as the homemade versions taste significantly better than store-bought! And they can frequently be cheaper than store-bought, depending on where you get your ingredients and in what quantities. (Yay for Costco and online retailers!)
So, this year, how about skipping the pre-packaged overly salty corned beef? Why not try making your own? Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂
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! 😀
This week, I’m dedicating my blog to everything Irish! With St. Patrick’s Day coming up this weekend, I decided to get a little jump-start on the holiday by testing out some new recipes. First up is Irish Soda Bread!
Soda bread is a variety of quick bread that uses a leavening agent (baking soda) instead of yeast. Traditional soda bread is very simple and made with only four ingredients: flour, baking soda, salt, and buttermilk. But it can also include other ingredients, such as currants/raisins, citrus, and nuts.
This week’s blog posts (3 of them!) all lead up to an absolutely divine dessert, so I went with a traditional, plain recipe. But check back tomorrow to find out what I’ve been scheming! The Irish Soda Bread can also be also be eaten on its own or as a side-dish for corned beef or a hearty Irish stew. I’m planning to bake up some more for this weekend’s dinner!
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
As I said in my last post, I was motivated by St. Patrick’s Day last weekend to create two fun new baked-good ideas! The first was the “End of the Rainbow” Cupcakes from Monday, and the second is today’s Leprechaun Poop Cookies…
I’ve always had the sense of humor of a six-year-old boy… I find poop funny and farts hilarious! So making a Leprechaun Poop cookie just kind of felt like the right thing to do. I was inspired by a picture a friend of mine showed me a while back of Unicorn Poop Cookies, but I wanted to put my own little St. Patrick’s Day twist on them! 🙂
Today’s post is the first of two that I created for St. Patrick’s Day last weekend! The first is my End of the Rainbow cupcakes. These cupcakes are wonderfully easy with a fun little surprise. Cause what do you find at the end of the rainbow?? A pot of gold, of course!! 🙂