Candied Apple Chaser

My favorite cider is Angry Orchard Crisp Apple.

 

As I was taking this picture, David Crowder’s “How He Loves” was playing on the radio. It’s funny what God uses to tell you something… There is a line in the song that says:

Loves like a hurricane, I am a tree,
Bending beneath the weight of His wind and mercy.
When all of a sudden,
I am unaware of these afflictions eclipsed by glory,
And I realize just how beautiful You are,
And how great Your affections are for me.

I was struck by the fact that so many times I’m more like the tree on the Angry Orchard bottle than a tree that bends under the weight of God’s love and mercy for me.

Just had to share that! If you haven’t heard the song before, check it out HERE.

Pair the bottle of cider with a shot of Fireball cinnamon whiskey, served in a chilled shot glass. Don’t mix them! You drink them at the same time but separately.

I never would have thought of pairing the two together but it has become my newest favorite “grown up” drink! It sort of reminds me of those red candied apples made from cinnamon red hot candies… except that I hate candied apples. Doesn’t make sense, does it??? ;o)

Orange Cardamom Granola

Here’s another tasty breakfast treat using both orange and cardamom… I warn you, it makes your kitchen smell so lovely that it is hard to wait until morning to try it.

3 cups oatmeal
1/4 cup brown sugar
1/3 cup wheat germ
1/4 cup coconut
1/8 cup sesame seeds
1/2 cup chopped nuts
1/4 cup powdered milk
Mix together in a large bowl.

Zest one orange over the mixing bowl, add 1 teaspoon cardamom and stir well to combine.

 
1/3 cup agave syrup
1  tsp orange extract
1 Tbsp water
1/3 cup oil
Heat in microwave for 30 seconds. Mix well and pour into bowl of dry ingredients. Coat well.

Pour into 1 9x13 pan.

Bake at 300 for 25-35 minutes, stirring about every 15 minutes. Bake until golden brown.
Cool, stirring occasionally to break up the granola.

Store in airtight container. Freeze for longer storage.

Serve over yogurt or with milk.

Irish Baked Potato

I’m sure I’ve mentioned already that we LOVE corned beef and cabbage around here! I make it every St Patrick’s Day and serve it with potatoes on the side. Yesterday, I thought I’d throw it all together and see what happened. It made for a yummy, stick to your ribs supper that is the perfect way to use up any leftover corned beef! If you have any…

Just bake some nice big potatoes until they are tender.

Sauté some chopped cabbage in butter with some sliced onions. Season with salt and pepper. Throw in some shredded corned beef and heat through.

Mash up your potato, add plenty of butter and top with your cabbage, onion, corned beef mixture.

It is really good with a really cold dark Guinness stout!!!

Irish Brownie No-Bake Cheesecake

This ultra-rich St Patrick’s dessert is one of my best original ideas EVER and even my cheesecake-hating hubby smiled when he tried a bite! It uses my favorite trifecta of Irish spirits: Guinness stout, Bailey’s Irish Cream and Jameson Irish Whiskey… It’s a bit rich, so you’ll want to serve this one at your St Patty’s Day party and invite some friends to share!

Guinness Stout Brownie Crust

Prepare your favorite brownie recipe or box mix, replacing the water with Guinness stout.
Pour into a parchment-lined (cut into a circle to fit in the bottom) springform pan and bake according to recipe or directions.
Cool completely on wire rack.
White Chocolate Irish Cream Cheesecake Filling
1 8oz package of cream cheese, softened
3 cups heavy whipping cream
1/2 cup Irish Cream
1 teaspoon vanilla
3/4 cup powdered sugar, sifted
1 small box of white chocolate instant pudding mix
Mix cream cheese, vanilla and powdered sugar in a large bowl with an electric mixer until smooth. Add whipping cream and Irish Cream. Beat until smooth Add pudding mix and beat for 2-4  minutes or until thick. Spread over brownie and tap on countertop to make sure it settles without holes in filling.
Chill for 1 hour in freezer. Run a butter knife along the edge and remove edge and bottom from cake.
Return to freezer while making topping.
Irish Whiskey Dark Chocolate Ganache
7 oz heavy whipping cream
2 Tablespoons Irish whiskey
1 1/2 cups chocolate chips
Place chocolate chips in small bowl.
Heat heavy cream until it JUST comes to a boil. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.
Place in fridge to cool for 5 to 10 minutes. Then carefully pour over top of cake, spreading it over the sides.
Place back in freezer to let chocolate set before serving. About 30 minutes???

Cut into thin slices and enjoy!
   

Orange Cardamom Rolls

Just a little variation of my normal cinnamon rolls with orange zest and cardamom and a touch of orange glaze on top. Lovely with a cup of tea with a splash of cream…

I used half a batch of my Easy Peasy Bread Dough. The other half was a loaf of warm bread for supper.

The recipe is HERE. But I suppose you can use any dough recipe you wish.

After the dough rises in the oven. Take it out and let it rest for about 5 minutes before rolling it out. Don’t worry about it being the perfect shape, it’s gonna get all rolled up anyhow…

Then brush it with melted butter, sprinkle generously with light brown sugar and 1 teaspoon of ground cardamom. I zest my orange right over the top of the dough so that all those oils that are released fall right on the dough adding a stronger orange flavor!

Then roll it up and slice it about 2” thick…

Place them in a pan coated in melted butter.

At this point I cover them and place them in the fridge over night. But you can let them rise again in a warm oven and bake them right away. If you do chill them, take the pan out of the fridge for about 30 minutes before baking.

Preheat oven to 350 and bake for about 30 minutes or until they turn golden on top.

Make a glaze with some powdered sugar mixed with orange juice until it is drizzling consistency. You don’t need much orange juice!

Drizzle warm rolls with glaze and eat right away!

Irish Creamy Chocolate Fudge

I love St Patrick’s Day! Mostly because of the food… This is my newest attempt at an Irish themed dessert using one of my favorite combos: chocolate and Irish Cream.

Melt 1 12oz bag of chocolate chips with 1 stick of butter in a large bowl in the microwave for 45 to 60 seconds. Stir until smooth.

Sift 4 cups of powdered sugar into a large mixing bowl. Whisk in 3/4 cup Irish Cream and 1 tsp vanilla until very smooth.

 
Spread chocolate mixture into sugar mixture and mix well.

Pour into buttered 8x8 baking pan. Score when soft.

Place in fridge. Cut when firm.

Store fudge in the fridge but serve at room temp.