The Wearin O’ the Green – and Ryan Eats Pizza in Dublin

I am just back from several days in Florida – relaxing and learning about Miami and its environs for the first time.  More about this to come.  In the meantime:

St. Patrick’s Day heralds many messages to many different people – there are the literals, the honorary Irish, the “it’s just another day to “partake”-ers, the makers of green foods, beverages, and sweets, the makers of the real Irish specialties and traditional foods and people like me, the trumpeters of the season which is just now around the corner – Springtime.  While Ryan is currently traipsing around Dublin and experiencing the holiday in the “real” place, I am back home, looking out upon my front yard where it is currently snowing.   I am sorry to say he is not partaking of the traditional Irish fare, but just texted me to say they had had pizza – of all things!  Unfortunately, I am not surprised – many would consider him a major disappointment to his approximately, 1/2 heritage!

Scene from Dublin just now:

My very favorite memory of St. Patrick’s Day is when Christin was about 3 years old and we took her to the parade in Morristown in her green shamrock sweater.  She sat happily and clapped to the music all through the event.  It was one of those special days George and I will never forget.  She was so happy and the moments were precious. (She will be 24 this coming week!)

My dear Mom loved the Irish and went on about them all the time.  When I met and married George, she thought he was just wonderful and believed the Irish a lucky lot – I am happy to say she was right about him!

I have thoroughly reviewed all the recipe feeds of the week which offer the options for making, in addition to the green cakes, pies, frostings, etc., etc., the corned beef items and various other specialties.  I confess, I am not a fan of Corned Beef and Cabbage, never have been.  Even though my husband is mostly of Irish heritage, I have never cooked it for him.   From all of the offerings, only two recipes seriously caught my eye: the Mudslide Cupcakes – made with homemade Bailey’s Irish Cream, shown on the slideshow from Huff-post Taste of Bailey’s Irish Cream recipes,  recipe follows, and Rachel Allen’s Porter Cake recipe.

  Rachel Allen’s Porter Cake

Mudslide Cupcakes  – recipe courtesy Endless Simmer

Yields 18-24 cupcakes

Homemade Bailey Irish Cream
Recipe adapted from here and here.

• 1 cup of heavy cream
• 14 oz sweetened condensed milk
• 1 ½ cup of Jameson Irish Whiskey
• 1 teaspoon instant coffee
• 2 tablespoon of semi-sweet chocolate, melted
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Instructions:
Place all ingredients in a blender and set on high speed for 30 seconds. Keep refrigerated in a sealed container. Shake before use. Will keep for 2 months.

Butter Cream Frosting Base

• 3 large egg whites, at room temperature
• ¾ sugar
• Pinch salt
• 1 cup unsalted butter, room temperature and cut into 16 pieces

Instructions:

1. Combine egg whites and sugar in a large heat proof bowl. Set the bowl over (not on) simmering water in a sauce pan and heat, whisking constantly until sugar has dissolved. The mixture is ready when with it is very warm to the touch, about 2 minutes and approximately 160 degrees on an instant read thermometer.

2. Remove from mixture from heat and transfer to a stand mixer bowl and beat on high until egg white mixture is fluffy, led to room temperature and holds stiff peaks, about 6 minutes.

3. Turn the speed to medium low, add salt and the butter a few pieces at a time, beating well after each addition. Turn the speed to high and beat until mixture is creamy, about 3-5 minutes more. Evenly split buttercream into two separate bowls.

Bailey’s and Chocolate Kahlua Frostings

To make the Baileys buttercream add 3 tablespoons of Baileys into one bowl and beat until combined.

To make the Chocolate Kahlua Frosting in the other bowl, add 2 tablespoons of unsweetened cocoa powder and 4 oz of melted semi-sweet chocolate and 3 tablespoons of Kahlua and beat until combined.

Chocolate Cupcakes
Recipe adapted from here.

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Preparation: Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

Instructions:

1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Assembly:

1. Place each frosting in separate pastry bags and cut a small opening at the bottom. Use a third bag fitted with your preferred tip and then place both filled pastry bags inside. Make sure that the bottoms of both bags are pointed in the tip. Frost cupcakes as desired.

2. Optional: Sprinkle with crushed cupcake crumb and drizzle with chocolate sauce to finish.