Spinach Quiche

This Spinach Quiche is one of my favorite recipes to make when I am having friends and family over for breakfast or brunch. Everyone loves quiche and this one is exceptional. It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onio…

This Spinach Quiche is one of my favorite recipes to make when I am having friends and family over for breakfast or brunch. Everyone loves quiche and this one is exceptional. It has a flaky crust, silky custard egg filling, hearty spinach, garlic, onion, and melty Gruyere cheese. A few shortcuts, like using store bought…

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Roasted Asparagus

It’s no secret that I LOVE roasted vegetables. Roasting brings out the best in any veggie, it’s basically magic. Asparagus is one of my favorite vegetables to roast because it is SO simple. You can have a delicious and nutritious vegetable …

It’s no secret that I LOVE roasted vegetables. Roasting brings out the best in any veggie, it’s basically magic. Asparagus is one of my favorite vegetables to roast because it is SO simple. You can have a delicious and nutritious vegetable that is full of flavor on the dinner table in about 15 minutes tops.…

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Asparagus Chickpea Quinoa Salad

I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is pe…

I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is perfect for spring. The salad is light, fresh, and the green…

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Bailey’s Irish Cream Tiramisu.

It should come as no surprise that Irish cream tiramisu is my new favorite thing. Coffee + dessert + Bailey’s irish cream all whipped together for a lovely light but decadent treat? Heaven on earth I tell you! Just in time for Saint Patrick’s Day too. We need a little treat to celebrate, after all.  […]

The post Bailey’s Irish Cream Tiramisu. appeared first on How Sweet Eats.

It should come as no surprise that Irish cream tiramisu is my new favorite thing.

Coffee + dessert + Bailey’s irish cream all whipped together for a lovely light but decadent treat? Heaven on earth I tell you! Just in time for Saint Patrick’s Day too.

We need a little treat to celebrate, after all. 

Plus, I’m so glad I’m long gone from the green beer/green vodka phase. Ooomph.

Oh my gosh.

As a huge fan of tiramisu and an even huger (?) fan of Bailey’s (or homemade irish cream!), this is my dream dessert. 

I’ve made many versions of tiramisu over the years (there’s a tiramisu bread pudding in The Pretty Dish which is wonderful) but have never tried it with irish cream. Which is mind blowing!

Since we’re coming up on mid-March, I figured this was the perfect recipe to share for Saint Patrick’s Day – and bonus points for it not including Lucky Charms. I mean, one can only take so many squeaky-teeth marshmallow cereal desserts.

This is my grown up Saint Patrick’s Day dessert, which probably sounds horrific to true Italians. But thankfully I’m Irish and just want to consume all the Irish cream! 

So here we are. 

My parents always had Bailey’s over ice during special times – like on holidays with desserts, or even as a dessert on Saturday night. As a kid, it smelled so so good to me. When I turned 21, it was one of the first liqueurs I couldn’t WAIT to try. And even though I didn’t love coffee back then, I always loved the smell of coffee. The coffee scent to me has always been comforting – it was the first thing I could smell everyday waking up.

So the idea of irish cream in coffee was also something I just couldn’t wait to have once I was older.  I even made homemade irish cream liqueur when I first started the blog! It’s so good, but takes a while to come together. Stash that recipe in your back pocket when we get closer to the holiday season, and you can gift it! 

Another thing? When I was a kid, I always assumed the ladyfinger cookies were actually cake in the tiramisu. I think many people still do! But they are actually crisp cookies, and once they take a super quick bath in some coffee and irish cream, they soak it up like a sponge. And then they create the most wonderful cake-like layer with the best cloud-like mascarpone filling. 

The combination is just so delish. 

I like to add a little more Irish cream to my espresso mixture when soaking the cookies. It’s no where near as potent as rum and of course, I want to maximize the flavor. You could also add a drop or two to your whipped cream!  

Speaking of, the tiramisu recipe that I like best comes from the NYT. It does use raw egg yolks (just make sure to use pasteurized version), but it doesn’t use the whites and instead uses heavy whipped cream. I LOVE this combo. It makes a perfectly creamy, cloud-like, whipped mousse filling that melts in your mouth. Yet at the same time, it can hold up well to the liqueur soaked ladyfingers and doesn’t turn into mess. I make just a few modifications and can’t even handle how good it is. 

The filling is silky, the cookies soak up the booze and when served with a cup of coffee, it’s such a treat. Wish it could be in my fridge 24/7! 

Irish Cream Tiramisu

Print

Bailey’s Irish Cream Tiramisu

This irish cream tiramisu is made with bailey's liqueur instead of rum or kahlua. It adds a nice little twist to such a classic, fun dessert!
Course Dessert
Cuisine American
Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 4 large (pasteurized) eggs yolks
  • ½ cup sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 8 ounces mascarpone cheese
  • 12 ounces strong brewed espresso
  • ¼ cup Irish cream liqueur
  • ½ cup unsweetened cocoa powder
  • 8 ounces ladyfingers, about 24 cookies
  • 2 ounces milk chocolate, freshly grated/shaved

Instructions

  • Note: I like to use an oval baking dish, a 9 inch square dish or even a 9 inch round pie plate for tiramisu! If you use the oval or round dish, you need to break apart some of the ladyfingers in order to have them fit around the edges. It’s simple!
  • In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5 full minutes. You want the mixture to fall like ribbons from the beaters once it’s ready.
  • In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat just until combined and the mixture is spreadable. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.
  • In a shallow bowl, whisk together the espresso and irish cream liqueur.
  • Place the cocoa in a fine mesh strainer. Sprinkle some all over the bottom of the baking dish until it’s covered.
  • Take each ladyfinger and dip it in the espresso/irish cream until soaked through. Don’t oversoak, as the ladyfingers will fall apart. When I do this, I dip a ladyfinger, count to 3, and then flip it and count to 3 again. Place the ladyfinger in the dish and repeat with more ladyfingers, until you have a single layer of the soaked ladyfingers.
  • Spread half of the mascarpone mixture over the ladyfingers. Sprinkle on a little more cocoa powder. Repeat with remaining ladyfingers - dipping them in the espresso, then placing them in a single layer. Once finished, top with the remaining mascarpone.
  • Sprinkle the remaining cocoa powder on top. Sprinkle the shaved chocolate on next. Refrigerate for at least 6 hours or even overnight.
  • When you’re ready to serve, scoop it out into dishes! I do not worry about serving this in perfect squares, though it will look like a fancy restaurant dessert if you do that. I like to use a spoon and scoop it so everyone can enjoy!
  • This lasts for a few days in the fridge (if you don’t eat it all first!).

Notes

slightly adapted from the NYT

Could eat a bowl of that cream on its own!

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Dill and Potato Irish Soda Bread

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade …

The post Dill and Potato Irish Soda Bread appeared first on Baking Bites.

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade bread from scratch with almost no prep time!

Not only does it come together quickly, soda bread can be flavored in any number of different ways, so that one bread recipe can yield dozens of different loaves. I’ve made sweet versions and savory versions before, so you really can take it in any direction you want to go. This Dill and Potato Irish Soda Bread is a savory herbed soda bread that uses plenty of dill, making it a great choice for springtime dining.

Instant potatoes may seem like an unusual ingredient here, but they’re a surprisingly handy ingredient to have when you bake a lot of breads, whether yeast breads or quick breads. The potatoes dissolve into the bread, so you don’t get any potato flavor at all, and create a softer crumb than wheat flour alone. That is why you’ll often see soft “potato bread” in the sandwich bread section of the grocery store.

Instant potatoes keep very well in the cupboard, so you can have them on hand for baking projects without needing to cook up whole potatoes. If you happen to have leftover mashed potatoes, they can be substituted by using 1/3 cup instead of 1/2 cup of instant. Leftover potatoes have more moisture than dried potato flakes, so your final loaf may need ever-so-slightly less buttermilk to come together.

I used dried dill, but fresh dill can be used if you happen to have some. Fresh dill is more potent than dried, so use slightly less than the amount I suggest below. If you’re a big dill fan, feel free to use a bit more! The bread is herbacious and savory, with a great flavor. It’s delicious when served warm and spread with butter, or when paired with a great spring soup or salad. The loaf can be eaten almost as soon as it comes out of the oven and is at its best when its fresh, so try to make it as soon before serving as possible. Leftovers can be stored at room temperature and taste great toasted when served alongside a soup or salad.

Dill and Potato Irish Soda Bread
2 cups all purpose flour
1/2 cup instant potato flakes
1 1/2 tsp baking soda
3/4 tsp salt
2 tsp sugar
1 tbsp dried dill
approx 1 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, sugar and dried dill. Stir in buttermilk, mixing until the dough pulls together into a ball. If the dough is too sticky, add in an additional 1-2 tablespoons of flour. Dough will be sticky, but you should be able to shape it into a ball.
Shape dough into a ball and place on parchment paper. Cut two deep slashes (to form a +) on the top of the loaf.
Bake for 30-35 minutes, until golden brown and set.
Allow loaf to cool on a wire rack for at least 15 minutes before slicing.

Makes 1 loaf; Serves 6-8.

*Note: Lots of soda breads include raisins or currants, regardless of whether the bread is sweet or savory. If you like raisins in your soda bread, , stir in 1/2 cup along with the buttermilk and continue with the directions as written.

The post Dill and Potato Irish Soda Bread appeared first on Baking Bites.

Mini Shamrock Shake Cakes

Let’s shake things up for St. Patrick’s Day with festive little cakes all dressed up for the occasion. These little shamrock shakes are full of cake, ganache and frosting layered in a little glass jar to simulate a very mini melt-free milkshake. Look at these glass jars. So cute. I saved a few of these […]

Shamrock Shake Mini Cake

Let’s shake things up for St. Patrick’s Day with festive little cakes all dressed up for the occasion. These little shamrock shakes are full of cake, ganache and frosting layered in a little glass jar to simulate a very mini melt-free milkshake.

Oui Yogurt Glasses for mini cakes

Look at these glass jars. So cute. I saved a few of these from a brand of yogurt I bought recently called Oui Yogurt and I just had to keep them knowing they would come in handy someday. And today’s that day. 

You can make these mini cakes from the recipe below, but let’s get layering so I can show you how I assembled everything together.

Shamrock Shake Assembly

Bake the chocolate cupcakes and let them cool. These cupcakes bake up with a nice domed top. Trim the domes off as shown in the top left photo above and then place it flat side down in the bottom of the glass jar.

Then pipe some ganache inside the jar, around the edges to about the same level as the height of the domed cupcake. 

Now pipe in some mint-flavored and green-tinted buttercream frosting. Then just use the remaining portion of the cupcake and press it, cut side down into the frosting until it pushes and fills the buttercream in against the side of the jar.

These Oui yogurt jars worked perfectly with my cupcakes, but you can also use other small glass jars you have access to. You just may need to fill in with more frosting or ganache and if the jar is wider than the diameter of your cupcake, you can also cut the cake up into smaller sections and treat layering them in the glass jar more like you would a trifle.

Piping buttercream on glass rim

Once the jar is filled, it’s time to decorate the tops. Pipe a ring of buttercream around the rim of the glass.

Sweetapolita Sprinkles

Then sprinkle on some pastel jimmies or confetti sprinkles and press gently into the frosting to make sure they are attached. I used my Sweetapolita sprinkles for these.

Piping Buttercream Frosting

Pipe white buttercream frosting using a Wilton 2D decorating tip to simulate a whipped cream topping.

Green striped paper straws and chocolate coins

Striped straws and chocolate coins you say.  Yes, yes, I do.

Shamrock Shake Cakes

Look how cute. But we’re not done yet.

Shamrock Shake Cakes

Add a few Lucky Charm shamrock marshmallow shapes right on the top.

Shamrock Shake Cakes

Oh my ganache! They are even cuter with chocolate drizzled on top.

Note: If you want to add the ganache, do it before attaching the shamrock shapes.

Shamrock Shake Cakes

Someone would be really lucky to get these yummy treats!

Mini Shamrock Shake Cakes

Mini Shamrock Shake Cakes

Ingredients

Chocolate Cupcakes

  • 1-1/2 cups all purpose flour
  • 2/3 cup natural unsweetened cocoa
  • 1-1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2/3 cup whole milk
  • 1/2 cup hot water

Ganache

  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup semisweet chocolate morsels

Mint Buttercream

  • 2 sticks butter, room temperature
  • 16 oz (1 lb. package) confectioners' sugar
  • Mint flavoring (peppermint (see notes)
  • 1-2 tablespoons milk
  • 1-2 drops green gel food coloring

Decorations

  • small glass jars (I used Oui yogurt jars)
  • green striped paper straws
  • pastel jimmies or confetti sprinkles
  • Lucky Charms cereal shamrock marshmallows
  • chocolate gold coins

Tools

  • Small squeeze bottle
  • piping bags
  • Wilton 2Ddecorating tip

Instructions

  1. For the cupcakes: Preheat oven to 350 degrees Fahrenheit and line cupcake trays with 16 paper liners.
  2. Sift dry ingredients together in the bowl of a stand mixer using a wire whisk.
  3. Add eggs, oil, vanilla and milk and mix until combined.
  4. Add the hot water slowly and mix until incorporated. The batter will be very liquid. Fill cupcake liners with batter about 2/3 full using a measuring cup for ease.
  5. Bake cupcakes for about 15 minutes or until done.
  6. For the ganache: Heat heavy cream and butter in a saucepan over medium heat until melted and combined. Stir often and remove before it begins to boil.
  7. Pour cream and butter over chocolate morsels and let sit for about five minutes in a heatproof bowl. Whisk together until fully incorporated and smooth. The ganache will thicken as it cools. You can warm in microwave for about 10 seconds as needed for piping.
  8. For the mint buttercream: Beat butter until creamy and smooth. Add confectioners' sugar slowly about a cup at a time and mix until completely combined. Add a teaspoon of milk at a time to the frosting to achieve your desired consistency. Add the mint flavoring and mix until combined. Divide the frosting in half and tint one half light green with gel food coloring. Start with one drop at a time until you achieve the desired color.
  9. To Decorate: Remove cupcake wrapper and cut the dome of a cupcake off. Place the cupcake dome, cut side down in the bottom of the glass jar.
  10. Pipe ganache inside the jar around the edge of the cupcake top using a small squeeze bottle until level with the cupcake.
  11. Pipe green tinted frosting on top and then place the remaining portion of the cupcake, cut side down into the glass jar. Press gently, allowing the buttercream to push against the sides of the jar.
  12. Pipe a thin line of green frosting around the rim of the jar and sprinkle jimmies on top to attach. Press them in gently if needed.
  13. Prepare a piping bag with the 2D tip and pipe vanilla buttercream frosting to cover the top of the cupcake. Pipe in a circular motion starting on the outside and bring to a pointed tip.
  14. Pipe ganache on top of the frosting using the squeeze bottle. Insert a paper straw angled to one side, sprinkle on shamrock marshmallows and insert a gold wrapped chocolate coin if desired.

Notes

Mint Flavoring Options: Peppermint flavoring, creme de menthe candy flavoring, and mint chocolate chip flavoring are all options. Read instructions on packaging to determine best amount. Candy oils usually have more concentration of flavor and a little can go a long way.

How many cake jars will the recipe make? The cupcake recipe makes 16 cupcakes and the buttercream recipe yielded enough for four glass jar cakes using a large amount of frosting for each. You can dip the remaining cupcakes in chocolate ganache or make another batch of buttercream for another group of four cupcakes. You can also use less frosting to decorate more little cakes.

The fun thing about these shake cakes is trying different color and flavor combinations for different holidays and events. 

Shamrock Shake Cakes

Bottoms up!

Shamrock Shake Cakes

Hope you enjoy and Happy St. Patrick’s Day!

18 Recipes for Saint Patrick’s Day!

I’ve got 18 deeeelish Saint Patrick’s Day recipes for you! It’s the little things to look forward to, right? Even though my family is Irish, we never really celebrated St Patrick’s Day with a special meal when I was growing up. It wasn’t until I started developing recipes consistently that I made something “special” every […]

The post 18 Recipes for Saint Patrick’s Day! appeared first on How Sweet Eats.

I’ve got 18 deeeelish Saint Patrick’s Day recipes for you!

It’s the little things to look forward to, right?

Even though my family is Irish, we never really celebrated St Patrick’s Day with a special meal when I was growing up. It wasn’t until I started developing recipes consistently that I made something “special” every March – and then when the kids came along, I really started to celebrate the day. It’s so fun to celebrate any micro holiday with them and they love it!

Below you’ll find lots of my favorite snack, dinner and dessert ideas for March 17th! I love making something festive for dinner and maybe a treat that is extra fun. The kids love it too!

This year, I think I’m going with my guinness pot pie and maybe the rice krispy treats? It’s so hard to decide. Which dish looks best to you?!

18 Saint Patrick’s Day Recipes

Milk Chocolate Soda Bread with Salted Honey Butter

Irish Soda Bread French Toast with Whiskey Syrup

Iced Whiskey Coffees

Irish Stout Beef Stew with Herbed Dumplings

Loaded Irish Cheddar Mashed Potato Pancakes

Irish Ale Potato Cheddar Soup

Slow Cooker Guinness Short Ribs with Cauliflower Mash

Guinness Pot Pie with Beer Bread Biscuits

Homemade Pub Cheese Spread

Honey Cheddar Scones

Spiced Guinness Soft Pretzels with Irish Cheddar Fondue

Lucky Charms Rice Krispie Treats

Lucky Charms Cereal Milk Cupcakes

One Bowl Whiskey Chocolate Fudge Cake

Dark Chocolate Stout Cake

Irish Cream Macaroons

Cereal Milk Chia Pudding with Lucky Charms Crumbs

Boozy Lucky Charms Milkshakes with Marshmallow Topping

The post 18 Recipes for Saint Patrick’s Day! appeared first on How Sweet Eats.

Lemon Broccoli Tortellini

How do you get your kids to eat broccoli? You make them Lemon Broccoli Tortellini. It’s that simple. Our boys go back and forth when it comes to broccoli and I never know what nights will be a broccoli win. I do know that when I serve them this L…

Tortellini recipes with spinach and lemon broccoli

How do you get your kids to eat broccoli? You make them Lemon Broccoli Tortellini. It’s that simple. Our boys go back and forth when it comes to broccoli and I never know what nights will be a broccoli win. I do know that when I serve them this Lemon Broccoli Tortellini recipe there is…

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DIY Corned Beef Is Cornier, Beefier, Better

We know how you got here—you want to know how to make corned beef. And so you will. But how did corned beef get here? Who thought to cure thick cuts of beef in salt and nitrates, and declare them ‘corned’?

According to Mark Kurlansky, author of Salt: …

We know how you got here—you want to know how to make corned beef. And so you will. But how did corned beef get here? Who thought to cure thick cuts of beef in salt and nitrates, and declare them ‘corned’?

According to Mark Kurlansky, author of Salt: A World History, the Irish began salting, spicing, and curing beef in the Middle Ages, finding that this process preserved the meat from spoilage (and particularly from the danger of C. Botulinum, the toxin-producing bacterium best known for causing Botulism...and Botox). The Irish, most likely, originally referred to this product as spiced beef (as they still do today). But when the British seized control of the Emerald Isle, trampling its fields with cattle and its culture with Imperial force, they dubbed the preserved meat ‘corned.’ The word corn, back then, was not yet associated primarily with the American crop, instead referring broadly to grains or small pieces. In this case, the ‘corns’ were likely grains of salt, or granules of potassium nitrate, known as saltpeter (also the name of my future celebrity child).

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White Chicken Chili Nachos

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green…

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green chiles. And of course we don’t stop there because…

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