I was busy making our traditional Corned Beef and Cabbage and I had also make Irish Coffee Cupcakes earlier so the Bailey’s Irish Cream was out in the kitchen. All day I kept thinking I bet that would be good in mashed potatoes. I know it seems slightly weird but I have put alcohol in potatoes before and cream well that’s a no brainer. Hmmm. I had boiled the potatoes and dribbled a little of the bailey’s on one and tasted it, well it was good, gave it a rich decadent taste almost like a truffle oil. I made my husband try it , he said I think your right, so I went for it. Subtle and creamy, decadent and delicious, these will become tradition for all St. Patrick’s Days to come.
Bailey’s Irish Cream Mashed Potatoes
about 10 med sized yukon gold potatoes
1/2 stick butter
1 t salt
1/2 t black pepper
2 T Bailey’s Irish Cream
1/3-1/2 c milk
Boil potatoes until tender
sprinkle with salt
add butter, Bailey’s, and 1/3 c milk. Mash until smooth adding more milk if needed, add pepper and salt to taste.
I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.
Easy Mustard and Brown Sugar Glazed Corned Beef
1 package corned beef brisket flat cut
seasoning packet from beef
Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.
Place in oven and cook until a golden crust forms on the beef, about 20 minutes.
Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes
St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting. This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.
Irish Coffee Cupcakes
for the mocha cake
1 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 T instant espresso coffee crystals
1 t baking powder
1/4 t baking soda
3/4 c milk
1/4 c shortening
Preheat oven to 350
Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.
Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.
Bailey’s Irish Cream Frosting
1/4 c butter softened
2 1/2 c powdered sugar
1 T Bailey’s Irish Cream
2 T milk
Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.
Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.
I myself love Corned Beef and Cabbage , well if it’s cooked the right way, but I know many people who do not. So if you are planning a St. Patrick’s Day celebration and want to veer slightly from the traditional, give this recipe a try.
Guinness Beef Stew
2 lbs Beef Stew meat
1/4 c flour
1/4 t garlic powder
1/4 t salt
1/8 t black pepper
1/8 t dried thyme
1 large onion cut into 8ths
115 oz can diced tomatoes
1 t chopped garlic
1/2 c Guinness stout (or any stout)
1 T brown sugar
2 T Dijon mustard
3/4 c beef broth
6 carrots peeled and cut in half
10 small potatoes peeled and cut in half
1 cup baby portabella or button mushrooms
salt and pepper to taste
Add flour, garlic powder, salt, pepper and thyme to a large ziplock bag, add meat and shake until well coated. Heat oil in a large pot, add meat and onion sauté until browned. add garlic and saute 1 minute. Add beer, tomatoes, mustard, brown sugar and broth. Cover and simmer 45 minutes, add potatoes and carrots and cook 45 minutes more. Add mushrooms and cook 10 more minutes. Add salt and pepper to taste.