Saint Patrick’s Day Food

Saint Patrick's Day via LashesandDashesHappy Saint Patrick’s Day!  On Saint Patrick’s Day in the T household  we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Irish Soda Bread via Lashes and Dashes

Irish Soda Bread via Lashes and Dashes

Flour, baking soda, and salt.

Irish Soda Bread via Lashes and Dashes

Adding in the Buttermilk.

Irish Soda Bread via Lashes and Dashes

Bread dough ready to be kneaded.

Irish Soda Bread via Lashes and Dashes

Bread on floured board.

Irish Soda Bread via Lashes and Dashes

Bread ready to go in the oven.

Irish Soda Bread via Lashes and Dashes

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Irish Cream Dessert via LashesandDashes

Irish Cream Dessert via LashesandDashes

Melting the butter.

Irish Cream Dessert via LashesandDashes

Crushing the Gingersnaps.

Irish Cream Dessert via LashesandDashes

Whipping the cream.

Irish Cream Dessert via LashesandDashes

Whisking together the sweetened condensed milk and creamer.

Irish Cream Dessert via LashesandDashes

The finished whipped cream.

Irish Cream Dessert via LashesandDashes

Folding in the Whipped Cream into the Creamer mixture.

Irish Cream Dessert via LashesandDashes

Lined ramekin with the gingersnap cookies mixture.

Irish Cream Dessert via LashesandDashes

Pouring the cream into the ramekins.

Irish Cream Dessert via LashesandDashes

Filled ramekin.

Irish Cream Dessert via LashesandDashes

Filled ramekin topped with gingersnaps.

Irish Cream Dessert via LashesandDashes

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

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