st. pat's staples

Sit down to a traditional boiled dinner, pour some whiskey down your throat and top it off with these little treats as you declare yourself Irish for a day. We're pulling out all of the stops this year with the corned beef, cabbage, potatoes, soda bread and beer. These little gems were a concoction from the most Irish person I know, Torren "I was named after an Irish Cabbage Patch Kid" Doherty. Thank you for bumping up the percentage of green blood in the household.

Chocolate Stout and Irish Cream Sandwich Cookies

Yield: 18 sandwiches

INGREDIENTS
cookies
3/4 C butter
3/4 C dark brown sugar
1 egg
1 t vanilla extract
2 C all-purpose flour
1/4 C unsweetened cocoa powder
1 t baking soda
1/2 t salt
12 oz. stout I used Young's Double Chocolate

filling
2 C confectioners sugar
1/4 C unsalted butter
2-3 T Bailey's® Irish Creme liqueur

DIRECTIONS
cookies
Line a baking sheet with parchment paper and set aside.
1. Reduce stout in a saucepan at a constant simmer over medium heat, until it is a thick syrup, about 1/4 to 1/3 of a cup. Make sure to keep an eye on the pan and stir every so often so it will not boil over or burn.
2. As the stout is simmering, cream together butter and sugar in a large bowl. Add the egg and vanilla. Meanwhile, check on the stout.
3. In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.
4. When the stout syrup is fully reduced, preheat the oven to 350 degrees F. Alternating, add the flour mixture and stout syrup to the creamed mixture.
5. Drop tablespoons of the cookie dough. Bake for 10-12 minutes. Cool completely on rack before frosting.

filling
1. Cream butter and slowly add confectioners sugar.
2. Beat in liqueur.
3. Spread generously between two cookies and serve.

Nutrition: 242 cal, 11g fat, 155mg sod, 33g carb, 21g sugar, .5g fiber, 2g protein

leave the fire pit to the kids

This week is shaping up to be insane.  Many milestones (mostly good) and much family about to descend upon the parental units' household, we included in that mix.  Heartbreakingly, my family said goodbye to our beloved Charlie, the standard collie that possessed the kindest, most lovable and obedient disposition.  I truly fear there is no other like him out there.  I would post a picture but I think there are a few people not quite ready for that yet.  Tomorrow is my dad Fartknocker's birthday.  In the last week the man traversed the globe, helped my family say goodbye to the wonderful pet of thirteen years, will turn another year older and watch his youngest child finish high school.  Which brings me to, my little Tessellation is graduating high school.  I feel like I just graduated high school.  Apparently that is not so.  Graduations inevitably start around Mother's Day and end on Father's Day.  Maybe the parents enjoy the diversion or maybe it's kind of like a present in itself?  I'm not going to ponder this unless I have threatened the planet with my own gene pool.

Chatham, Cape Cod, Circa 1997: me, noonie, tessellation

I'll get back to the food though, that is why you're here.  I waxed poetic on my love of marshmallow early on.  I will spare you the monologue.  'Tis the season for s'mores and I cannot get enough of them.  Obviously I cannot get enough of them year-round but I suppose there are a sad few out there who can only deal with them in the summer months.  Pity you, more for me.   I thought it apropos to debut this recipe while the evenings are getting longer and warm-weather parties are commencing.

I am forever trying to "s'morify" something and have managed to make the typical: cookies, bars, cupcakes, ice cream cake (post coming soon) but this is by far the most decadent incarnation I have come across and it figures that I found it in my beloved tome.  Maybe you're seeing a pattern here; many recipes from this cookbook are kind of lengthy and require some nutty ingredients.  When I make things like this with minute amounts of alcohol, I buy nibs because we are just not part of the cocktail crowd (well, unless it's some fancy dinner that Torren's treating me to and I have run a marathon in advance) and it's ridiculous to spend so much.  I have also tweaked the flavors to my liking if I don't have/can't find something/prefer non-alcoholic and IT IS ALL OK.  REALLY.  You're talking to a Type A personality here and I will stress that baking should not be, well, STRESSFUL.

Also, this recipe is difficult to healthify.  I have tried.  You need those yolks more than you know.  After much research and failed whippage, cream needs fat to actually turn into copious fluffy clouds of whipped cream.  Sorry if you are so brilliant and aware of this.  Sorry if you love your waist and can't do it.  I suppose you could always grab a store-bought cylinder of marshmallow, stick it on a stick and clamp it between a graham cracker.  Or you could have a smidgen of this and forgo that drinkable cocktail, right?  P.S.- S'mores cocktail?  Yes, I have seen it in it's flaming glory.  Just doesn't quite hit the spot.

All-Grown-Up S'mores

from Sticky, Chewy, Messy, Gooey
Yield: 15 large or 30 small servings

INGREDIENTS
graham cracker crust
3 C crushed graham cracker crumbs (one box)
1/2 C (1stick) unsalted butter, melted
1 T granulated sugar

chocolate filling
8 large egg yolks
1 1/2 C confectioners sugar sifted
2 T white crème de cacao
2 T Kahlua
2 t Cognac
1 t pure vanilla extract
1/8 t salt
1 C (2 sticks) unsalted butter
2 T Dutch-Processed cocoa power
12 oz semisweet or bittersweet chocolate, finely chopped
1 1/2 C heavy cream, whipped to soft peaks

marshmallow meringue
3 large egg whites
Pinch of Salt
Pinch of cream of tartar
1/4 t pure vanilla extract
1 C of marshmallow fluff

DIRECTIONS

Preheat the oven to 350 degrees F.  Line 9 inch x 13 inch baking pan with non-stick foil.  I have made this recipe in full and halved it by an 8 inch x 8 inch square or an 8 inch springform pan (shown)

graham cracker crust
1. Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined.
2. Press into the bottom of baking pan.
3. Bake the crust until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

chocolate filling
1. Using an electric mixer, beat the egg yolks and confectioner's sugar together in a large bowl until they are thick and the color of butter.
2. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.
3. Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.
4. Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

marshmallow meringue
1. Using an electric mixer set at low speed, beat the egg whites until foamy.
2. Add the salt and cream of tartar and beat at medium speed until soft peaks form.
3. Beat in the vanilla.
4. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Pre-assembly

assembly
1. Carefully cut the S’mores into 15 large squares (or 30 small if it's too much!).
2. Place each S’mores on a dessert plate.  Top each with 1/2 cup of the meringue in a large dollop.
3. Um, yeah, don't have one of these but if you're fancifully inclined...Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.  Serve immediately.

Nutrition: (for 1/30 of a 9 inch x 13 inch pan) 267cal, 18g fat, 45mg sod, 22g carb, 10g sugar, 0g fiber, 2g protein

bring the island vaca to you

Keeping with the tropical inspiration of the last post, I am going to grace you with a cake that I have been wanting to make for a while now. {Gasp} it is not slathered in frosting, as you might expect from me. It does not involve various tiers and cutesy decorating, also something you may expect to come from me. This is not chocolate (believe it or not, I am not a huge chocolate fan, I just know several people that are) nor is it marshmallow filled. It is another lovely answer to the ripe banana quandary (or blessing). It's the very adult and flavorful Bahama Mama Banana Rum Cake from my personal bible of Sticky, Chewy, Messy, Gooey. Listen, I'm sorry if you're sick of hearing about it but I am dying to tackle many if not most of the recipes in this cookbook and it's layout is just too damn cute for me to pass it up. Of course, you'll probably need a coronary bypass after trying much of what is in there but I'll try to sprinkle some anecdotes about lettuce and stuff, too.

Anyway, this is great if you are hoping to serve many (or few for an extended period). It definitely suits the "adult" palate of those who may not love to smother themselves with frosting (I can't believe you people exist but I will take one for the team) and prefer the ease of having their cake and drinking their drink, too.

Bahama Mama Banana Rum Cake

from Sticky, Chewy, Messy, Gooey
Yield: 24 servings
I am telling you, the book says 10 servings. That's just mad. It would be almost 1,000 calories per serving! Go ahead and eat that much but I warned you about the impending cardiac surgery.

INGREDIENTS
cake
1 1/2 C chopped pecans, toasted other nuts like walnuts would be delish, too
1 1/2 C (3 sticks) unsalted butter
2 C granulated sugar
1 C firmly packed light or dark brown sugar
5 large eggs, at room temp
1 C mashed, very ripe bananas (about 3 medium bananas)
2 t pure vanilla extract
3 T dark rum (or a t of rum extract)
3 C bleached all-purpose flour
1 t baking soda
1 t baking powder
1 t salt
3/4 C sour cream I use low fat or fat free without an issue

dark rum glaze
1/2 C (1 stick) unsalted butter
1/4 C water
1/2 C firmly packed light or dark brown sugar
1/2 C granulated sugar
1/2 C quality dark rum

DIRECTIONS
cake
Position a rack in the middle of the oven and preheat to 350 degrees F Spray a 10-cup tube or bundt pan with nonstick cooking spray, then flour, tapping out the excess flour. The pan needs to be well-greased, or the cake will stick to it.  Sprinkle the nuts in the bottom of the pan. Set aside.
1. In a large bowl, beat together the butter and sugars until the mixture is light and fluffy.
2. Beat in the eggs, one at a time, mixing well after each addition.
3. Beat in the mashed bananas, vanilla, and rum (or rum extract).
4. Sift the flour, baking soda, baking powder and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain. Fold in the sour cream.
5. Spoon the batter over the nuts in the pan and spread to the edge of the pan using the back of a rubber spatula.
6. Bake until a wooden skewer inserted in the center of the cake comes out with no more than a few moist crumbs clinging to it, 60 to 80 minutes.  Transfer to a wire rack and let cool for 5 minutes.

dark rum glaze and cake assembly
1. While the cake is baking combine the butter, water, and sugars in a heavy-bottomed saucepan over medium high heat and bring to a boil.
2. Immediately reduce the heat to medium low and simmer for 5 minutes.
3. Remove from the heat and stir in the rum. Set aside and keep warm.
4. Use a wooden skewer to poke holes all over the cake and pour 1/4 C of the warm glaze over the cake. Let the cake cool for 5 minutes more.
5. Place a serving platter over the pan and invert to release the cake onto the platter. Spoon the remaining glaze over the cake, a little at a time, and let stand until the glaze is completely absorbed into the cake. If the glaze starts to pool at the base of the cake, use a small metal spatula to spread it up and around the sides of the cake. It will look like you have too much glaze, but don’t worry, within a few hours the cake will absorb all of it.
6. Let the cake cool completely before cutting into wedges and serving. This cake will last 2 to 3 days if covered well.

Nutrition: 340cal, 16g fat, 217mg sod, 44g carb, 30g sugar, 0g fiber, 3g protein

getting harder...moving from stout to whiskey

I hope you were able to enjoy a glorious gluttony of corned beef, cabbage and potatoes smothered in a horseradish sauce as we did thanks to Mommy Dearest's culinary prowess and love of the Irish.  Seriously, the table was even decorated like a scene out of Better Homes and Gardens with a fancy tablecloth, candles, favors and little cordials filled with Bailey's (thank you, Father figure).  I told you, there is no slackage on this holiday.

Although we were stuffed after the feast, some were able to indulge in the dessert I brought along as a very small "thank you" to the beautiful evening.  Believe it or not, it is rare that I eat what I make because I have a bit of a tasting-while-making issue and am virtually sick of the confection by the time it comes out of the oven.  In the end, I am a batter lover through and through.  I can't pass up ice cream though (I could be sitting in an igloo in my underwear and still yearn for a scoop of the stuff) so I just grabbed some of that caramel and plopped a bit on top of the vanilla bean ice cream.

Now, before we get to the food, I must wax poetic for a minute.  I slightly adapted the recipe from one of my all-time favorite cookbooks: Sticky, Chewy, Messy, Gooey by Jill O'Connor.  The recipes in this book are purely indulgent and amazingly creative.  Equally as wonderful is the book design.  It's covered in cute borders and polka dots- a perfect complement to the extreme sugar factor of its contents.  I am wholly endorsing buying this book just because it is so fun to look at.  Even better, O'Connor offers great advice on techniques, ingredients and the why's and how's.  It definitely brings out my inner baking nerd.

Sugar-Crusted Brownie Sundaes with Whiskey-Walnut Caramel Sauce

slightly altered from Sticky, Chewy, Messy Gooey by Jill O'Connor
Yield: 22 sundaes

INGREDIENTS
sugar-crusted brownie
3 sticks unsalted butter
2 C sugar plus extra for muffin tins
12 oz semisweet or bittersweet chocolate
6 oz unsweetened chocolate
6 large eggs
2 T pure vanilla extract
1/2 C Irish whiskey (optional)
1 C unbleached all-purpose flour
2 tsp baking powder
1 tsp salt

whiskey-walnut caramel sauce
2 C granulated sugar
1/2 C Irish whiskey (this can be altered, Irish for St. Pat's)
1 tsp lemon juice
2 C cream (light or heavy)
1/2 tsp salt
1 T pure vanilla extract
1 C walnuts (pecans would be a good sub, too)

vanilla or dulce de leche ice cream for the side

DIRECTIONS
brownies
1. Brush all but two of the cups of two standard 12-cup muffin tins with melted butter. Spoon about 1 TBSP of sugar into greased cups and shake and tap around to cover the bottom and the sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.
2. Position a rack in the middle of the oven and preheat to 350F.
3. Combine the butter and chocolates in a microwave-safe bowl and microwave on high for 2 minutes or heat over stove top and stir until completely melted.
4. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir smooth.
5. In a large bowl, gently whisk together the eggs, 2 cups sugar, and vanilla just until combined. Stir in the chocolate mixture just until combined.
6. Sift the flour, baking powder, and salt over the chocolate mixture and fold in just until combined.
7. Spoon about ¼ cup of the batter into each of the prepared cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking the brownies, as otherwise they will melt and burn and, in general, make a huge mess.)
8. Bake until the tops of the brownies are firm and a toothpick inserted in the center of a brownie cup comes out with a few moist crumbs clinging to it, 20-25 minutes. Be careful not to over bake. Transfer to a wire rack and let cool.
9. When pans are cool enough to handle, run a thing, sharp knife around the edge of the one brownie, then carefully tip it out and catch in your hand. Place the brownie on the wire rack to finish cooling. Continue releasing the brownies, on at a time, form the pans.
Serve slightly warm with ice cream and Whiskey-Walnut Caramel Sauce.

whiskey-walnut caramel sauce
1.  Combine the sugar, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat.
2. Cook, gently swirling the pan occasionally, until the sugar dissolves and start to turn color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly.
3. Immediately remove the pan from the heat and CAREFULLY pour in the cream and salt.  As mentioned before, the mixture bubbles up and you should wear oven mitts and use a long wooden spoon.  Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes. The mixture should be the consistency of very thick cream. Remove from heat and stir in the vanilla and walnuts.
4. Let boiling sauce cool until it is just warm before serving. To store, cover and refrigerate for up to 1 week. To reheat the sauce, microwave, uncovered, for about 1 minute on high. Stir until smooth.

assembly
1. Place the brownies on individual servings plates and top with ice cream.
2. Drizzle 1/4 C of warm caramel sauce over the top.
3. If desired, dust with confectioners' sugar.

Nutrition with caramel: 513 cal, 32g fat, 81mg sod, 54g carb, 42g sugar, 3g fiber, 5g protein
without caramel: 341 cal, 24g fat, 63mg sod, 33g carb, 25g sugar, 2g fiber, 4g protein 

the only damage this car bomb will do is to your waistline.

Erin go bragh, may the road rise up to meet you, oh Danny boy. It is officially the week of St. Patty and in a family where people are named after Irish cities, descendants and a little old Irish man from one of my mother's favorite movies, it is celebrated on the same level as Thanksgiving.  We are not allowed to put up Easter decorations until the shamrocks are taken down and apparently eleven pounds of corned beef is waiting to be consumed by no more than seven people at my parents' house this year (dare I mention the beef that is being corned in my fridge because someone felt the need to "make it from scratch?").  Naturally, the amount of meat combined with the pounds of potatoes, cabbage and Irish soda bread is not enough to completely pop the buttons on your pants.  Dessert must be had with that Bailey's spiked coffee or after-dinner Guinness!

Although tempted, I did not create a dessert from potatoes and cabbage.  Although, that intrigues...maybe next year I'll make an attempt.  I have another special dessert waiting in the wings but will not be able to post it in time for the holiday.  That will come after.  However, let's start the celebration early with these beauties!  For a very Irish friend's birthday last year, I wanted to tap into his heritage and love of the drink.  Like I said, he's Irish.  So I thought that there must be a Car Bomb inspired cupcake and lo, there was.  There are several, actually, but this was very true to the drink with the stout, whiskey and Bailey's.  As you will see in the recipe, the whiskey in the ganache is optional but if you wear your green heart on your sleeve, I highly suggest adding it.  As for the cute little cookie cutter for the centers, I wish I owned one but I usually push down or core out the center with a paring knife.  Such a professional, I know.  These were definitely enjoyed but if you are looking to get a buzz off of a cupcake, you are probably not that interested in making these and may as well go pour yourself the liquid version instead.

Extra stout cupcakes frosted with Kahlua frosting (subbed for Bailey's):