Personal chef Julie Cole stopped by our studio Saturday morning to give us some advice on how to personalize dishes for St. Patrick's Day.
Check out our video of the interview to learn more ways on how to spice up your parties.
Guinness chocolate ganache cupcakes with baileys Irish cream frosting
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 tablespoons Irish whiskey
4 1/2 cups powdered sugar
1 1/2 sticks unsalted butter, at room temperatue
4 - 6 tablespoons Baileys Irish Cream
pinch of salt
Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs, sugar, and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Cool until thickened, but soft enough to pipe.
Fill the cupcakes:
Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. Add salt. Slowly add the powdered sugar beating until combined. Slowly add the Bailey's until you reach your desired consistency.
4 tablespoon butter
2 tablespoon olive oil
1 onion, diced
1 package of mushrooms
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
Natures seasoning Lawrys
4 tablespoon tomato paste
1 pounds ground chuck
1 pound of lamb
1/2 cup beef stock
1 1/2 cups garden peas
Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery, mushrooms and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and lamb. sprinkle over lawrys and natures. cook until beef and lamb is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Make sure to spray dish with Pam. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
Mashed Potatoes Recipe
4 pounds Yukon gold potatoes, peeled, quartered
1 stick of butter
1 package of cream cheese
1/2cup half and half
1 cup grated Irish cheddar
Salt and freshly ground black pepper
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter, half and half, and cream cheese and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
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