St.Patty's Day 2014

For what I think is the third, maybe fourth year in a row now, we celebrated St.Patty's Day like it was Thanksgiving! Since Bear is Irish he loves all things Irish, and I have come to love it too! And I feel I finally have a pretty good corned beef and cabbage recipe down. I am even proud to say we went to a very authentic Irish restaurant and we both thought my corned beef and cabbage was better! 

We celebrated early this year since Dave works on St.Patty's Day. And of course I have to blog about it because it all turned out so lovely! If you have never enjoyed a lovely St.Patty's Day feast here is everything you need to enjoy one this coming St.Patty's Day!

For the Corned Beef and Cabbage;

What you need;
Corned Beef

How to;
I make mine in the crock pot - just pop it in, rub the seasoning packet that came with the corned beef into the meat and cover with water. Cook on low for 8-10 hours. Add chopped veggies at the 4 or 5 hour mark. 

Some people say you need to dump out the liquid half way through and replace it with fresh water to prevent it from being too salty, but I have never done that and have never felt it was too salty. Up to you! 

Simple enough, right? I have tried other recipes, but this simple way is our favorite! 

For the Irish Soda Bread;

What you need;
4 cups flour
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
4 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1 3/4 cups buttermilk
1 large egg
1 cup raisins 

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

This recipe is adapted from the lovely Ina Garten! Love it! So simple and delicious! It get's gobbled up so quickly! For a yummy sweet/breakfast version replace the raisins with craisins and whisk 1 tablespoon orange zest into the buttermilk and egg mixture (the sweet craisin version is the version pictured

And finally...

Bailey's Chocolate and Caramel Irish Cream Cupcakes 

I found this lovely recipe thanks to Pinterest. Head over to the blog, Tidy Mom for the recipe! I will admit, the recipe looked daunting at first, and it was a little time consuming, but it was really fairly easy, turned out perfect and was so delicious! I don't think I have ever been more overjoyed with a first time batch of cupcakes! I am not kidding! You will love these. And that ganache... Oh my... It is positively to die for! My only critique was I made about half the frosting and I still had TONS of left overs! But that is really my only complaint!

Enjoy! And happy St.Patty's day my friends! 

I leave you with an Irish blessing....

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