If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

If you love Dubai chocolate bars you’re going to fall even more in love with this Dubai chocolate tart with a thicker crispy filling and creamy ganache topping.

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Originally I had a sloppy joe pot pie planned for today and my husband thought it was a stretch. But “pie” is in the name and to celebrate pi day you truly just need round food. However, that was before I discovered sloppy joe day is March 18th so I postponed it a few days. I did not change it because of my husband :-P.

Dreaming up this Dubai chocolate tart also helped in the decision otherwise I would have left it. Yes yes, it’s a tart not technically a pie but it’s still round so it still works! I was dreaming of a Dubai chocolate bar but with a buttery crust, a thicker layer of filling, and a softer milk chocolate ganache layer on top that you can literally sink your teeth into. But how is that accomplished?

Despite Dubai chocolate going viral sometime around late 2023 this is the first time I have ventured into making something inspired by it myself. Honestly, I was a little bit intimidated by finding and using chopped kataifi pastry dough, especially since many recipes call for frozen versions that you thaw and chop yourself. I am sure it’s fresher and better tasting but when I found dried kataifi I finally took the dive.

Then I discovered that you have to toast the kataifi. Not just because it results in the characteristic crispy crunchiness that is the inside of a Dubai chocolate bar but because, just like raw cookie dough, it contains raw flour and may be contain harmful bacteria like E. coli or Salmonella. So both both reasons please toast the kataifi! And make sure you used a large skillet with high sides. You need to stir it constantly and it will fly everywhere if you are not careful. I have to admit it was still a bit messy but this Dubai chocolate tart was well worth the cleanup.

Then I ran into another dilemma: pistachio butter or pistachio cream? I originally planned on making homemade pistachio butter but discovered that again many recipes use pistachio cream which its more like chocolate hazelnut spread (Nutella) in that it is heavily sweetened and has a thinner consistency than nut butters. So I bought myself my first jar of pistachio cream and already knew I was in trouble because it’s delicious!

After managing to not eat all the pistachio cream by itself I had enough to make this Dubai chocolate tart. All that was left was buying some good quality milk chocolate (because most commercially available milk chocolate in this country is chocolate candy sugar garbage) to make the ganache on top and I was on my way to making what I hoped would be one fantastic dessert.

Sure enough when I brought this Dubai chocolate tart into work almost none of it made it home. Even the nut and chocolate-averse person didn’t hate it. The crispy sweet and salty pistachio kataifi filling was perfectly sandwiched between the chocolate pie crust and sweet milk chocolate ganache topped with chopped pistachios. Happy pi day indeed.

Bonus points is that this would also be a great option for St. Patrick’s Day. This might not be the most vibrantly green option but it’s naturally green and that deserves credit too. After all, I have passed off less vibrantly but naturally green things in the past including pesto deviled eggs, matcha rice krispie treats, coconut-pistachio pie, pistachio baklava bars, spinach pizza, and key lime Greek yogurt pie – what’s one more?

One year ago: Portuguese Egg Tarts
Four years ago: One Skillet Corned Beef Pot Pie with Potato Chip Crust
Five years ago: Irish Cream Pie with Pretzel Crust & Whiskey Caramel
Seven years ago: Lucky Lemon Cream Pie
Eight years ago: Coconut Chess Pie
Nine years ago: Shepherd’s Pie Pizza
Ten years ago: Shepherd’s Pie Potato Skins
Eleven years ago: Coconut-Pistachio Pie
Twelve years ago: Crustless Ginger Blueberry-Pear Pie
Thirteen years ago: Banana Pudding Pie
Fourteen years ago: Flower Bouquet Cake Pops
Fifteen years ago: Cookies and Cream Peanut Butter Pie

DUBAI CHOCOLATE TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder*
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk

FILLING

• 3 Tbsp unsalted butter
• 6 oz. chopped kataifi pastry dough (about 2 1/2 cups), thawed if frozen
• 1-1/2 cups pistachio cream
• 2 Tbsp well-stirred tahini
• 1/4 tsp kosher salt

GANACHE & TOPPING

• 6 oz. good quality milk chocolate, chopped
• 1/2 cup heavy cream
• 3 Tbsp chopped roasted pistachios

Directions

1. For the crust: In a food processor or a large bowl whisk together the flour, cocoa, sugar, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
2. Add milk to flour mixture and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes or overnight.
3. Roll dough out on a floured surface to fit to a 10-inch tart pan (or pie plate). Transfer to the pan and fold over any excess crust, carefully pressing the dough evenly into and up the sides of the pan. Using a fork pork holes evenly over the bottom surface, and chill for 15 minutes.
4. Position a rack in the lower third of the oven and preheat to 400 degrees F. Line the crust with parchment lightly coated with non-stick spray and fill with pie weights**. Place on a baking sheet and bake for 15 minutes. Remove the parchment paper and pie weights and bake another 5 minutes or until the crust is no longer shiny. Remove to a wire rack and cool to room temperature.
5. For the filling: Melt the butter in a large skillet with high sides over medium heat. Add the kataifi, stirring to coat in the butter, and cook while stir frequently until golden brown and toasted, 8-10 minutes. Transfer to a large bowl and cool to room temperature.
6. In a small bowl stir together the pistachio cream, tahini, and salt. Evenly pour over the chilled kataifi and stir until distributed. Transfer mixture into the cooled tart and spread evenly; set aside.
7. For the ganache: Place the chocolate in a small heat-proof bowl. In another small heat-proof bowl, microwave the heavy cream for 1 minute or just until it starts to boil. Immediately pour over chocolate and cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, pour over the top of the tart, then smooth evenly with an offset spatula. Decorate with chopped pistachios and chill until set, at least 1 hour.
8. When ready to serve, remove tart from pan, slice and enjoy!

Notes

*Since it’s not a leavened recipe, you can substitute Natural cocoa powder but the crust will have a lighter color. **Or dried beans

Source: Crust from my Chocolate Blackberry Pear Tart, Filling adapted from The Kitchn and Food Network, Ganache adapted from my Dark Chocolate Peanut butter Cup Cake.

Don’t let the racks in the powdered sugar fool you, these basil lime gooey butter cookies are as chewy as they are flavorful.

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Second to Halloween, St. Patrick’s Day is one of my favorite holidays for which to cook and bake. I feel like they both lend themselves to so much creativity and are often overshadowed by all the festive and/or traditional creations for the bigger holidays. Most people don’t have set things that they make for Halloween and St. Patrick’s Day so I can usually get away with more than I could otherwise.

These basil lime gooey butter cookies might not be the most festive thing I’ve ever made in preparation for St. Patrick’s Day but they are green and that’s the most important part, right? They are based on my lemon gooey butter cookies but with some basil added in for a little something special. Also since I didn’t have lime extract, I added more lime zest and used lime juice instead. The result may be a more subtle flavor than with the lemon version but they are still quite delicious.

These basil lime gooey butter cookies are slightly bigger than normal as well as I was just feeling a slightly larger cookie, but I left directions in the notes if you want to stick to the classic little guys. I did use a small amount of green food coloring as well – just enough to give them a slight green hue. If you are not a fan of food coloring, even the more “natural” food coloring, then feel free to leave it out. Just be prepared for them to not be very green so don’t say I didn’t warn you :-P.

BASIL LIME GOOEY BUTTER COOKIES

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Yield: Approximately 3 dozen Prep Time: 2 Hours 30 MInutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups sugar
• Zest from 2 limes (about 4 tsp)
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh minced basil
• 1 egg + 1 egg yolk, room temperature
• Green food coloring, optional
• 1 cup powdered sugar

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Using an electric stand mixer fitted with paddle attachment on medium speed (or handheld electric mixer and a large bowl), cream together cream cheese and butter until smooth. Beat in sugar, zest, juice, and basil until light and fluffy. Add egg and egg yolk (and a few drops of green food coloring if using) and beat until creamy, about 1-2 minutes.
3. On low speed, gradually add flour mixture and mix until just incorporated. Cover and refrigerate at least 2 hours or overnight.
4. When ready to bake, arrange oven rack in lower third of oven and preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Place powdered sugar in a small bowl; set aside.
5. Roll dough into 1.5-inch balls (I used a medium cookie scoop*), flatten slightly, roll in powdered sugar to coat, shake off excess, and place on prepared baking sheets 2 inches apart.
6. Bake for 12 minutes, or until cookies are puffed and crackly. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container.

Notes

*In the past I have used a small cookie scoop, baking 10 minutes, with a yield over 4 dozen

Source: Adapted from my Lemon Gooey Butter Cookies.

Have Lucky Charms cereal milk in your bowl? Save it to make cereal milk pudding cookie cups. Made with vanilla pudding, sugar cookies, and marshmallows.

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Today’s recipe is pretty simple once you get past the sorting of the Lucky Charms cereal from the marshmallows. Otherwise, you’re mostly using pre-made and semi-made ingredients.

What you need to make cereal milk pudding cookie cups:

• Lucky Charms cereal, sorted
• Milk
• Instant vanilla pudding
• Sugar cookie dough
• Green food coloring, optional

Before making the pudding, I soaked just the cereal in the milk while the sugar cookie cups baked. After straining out the cereal milk, it was then used to made cereal milk pudding. Dye it green if you want to be festive or leave it as is because those marshmallows you sorted out will be used as the decorative topping.

In case you don’t want to just eat the remaining Lucky Charms you can also use it to make lucky buckeye cookies, lucky lemon pie, lucky cheesecake bars, lucky seven layer bars, or even lucky crispy treats.

LUCKY CEREAL MILK PUDDING COOKIE CUPS

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups cold milk
• 1 cup Lucky Charms cereal only
• 1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
• 1 (3.4 oz.) box vanilla instant pudding
• Green food coloring, optional
• 1 cup Lucky Charms marshmallows

Directions

1. In a medium bowl, add milk and cereal. Stir to coat and mash down a bit. Cover and place in the fridge for 30 minutes, stirring every 5 minutes.
2. Meanwhile, prepare the sugar cookie cups. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
3. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
4. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
5. Strain cereal milk into a large measuring cup*, squeezing out as much as you can from the cereal. Add 1-1/2 cups of the milk** to a large bowl, along with the pudding and beat with a wire whisk or electric mixer for 2 minutes. Add food coloring and beat until just combined, if using.
6. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with cereal marshmallows*** and serve immediately or refrigerate until ready.

Notes

*Or another medium bowl. **You started with 2 cups but some will have soaked into the cereal. ***If you want the cereal marshmallows to stay crispy, only add right before serving.

Source: Adapted from my Funfetti Pudding Sugar Cookie Cups.

Get your lucky charms ready for cheering on the Buckeyes with these lucky buckeye chocolate chip cookies – made with Lucky Charms cereal marshmallows and mini buckeye candies.

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This is it guys – the final College Football Playoff Championship game is tonight, Ohio State versus Notre Dame! Which means I had to make just one more buckeye-themed recipe for the occasion. Between the impact of the transfer portal and the first year of the 12-team playoff, this has been an exciting season and one of my favorites ever. Obviously if we win tonight it will be that much sweeter.

For todays treat I wanted to continue the trend of pulling inspiration from the state in which the schools reside but I already did a Buckeye Sugar Cream Pie when we played Indiana. I waffled between a buckeye car bomb poke cake and a buckeye cocktail utilizing Irish whiskey and or cream but then I remembered Lucky Charms cereal exists and had to run with it to make a buckeye version of Lucky Charms chocolate chip cookies – AKA lucky buckeye chocolate chip cookies! (Not to be confused with my buckeye stuffed peanut butter chocolate chip cookies.)

I used my favorite chocolate chip cookies as a base but replaced some of the chocolate chips with miniature buckeye candies. I thought about making miniature homemade buckeyes, but that would have taken more time than I cared to endure at the moment. Alternatively, I did take the time to sort of the marshmallows from a box of Lucky Charms cereal. Even though you can buy just the cereal marshmallows, I wanted those little shamrock hats which those don’t include. I had to pick my battles for these cookies.

Hopefully, just like the box indicates, these Lucky buckeye chocolate chip cookies will bring our team to life (hearts), give them the power to fly past their opponents (stars), help with speed (horseshoes), bring good luck (clovers), make them invisible (blue moons), be full of color (unicorns), teleport across the field (rainbows), and float the ball down the field (balloons). That combined with the mini buckeye candies these cookies are truly, magically delicious! Maybe you’ll also save the plain cereal you sorted out to make some cereal milk to serve with them ;-).

Four years ago: Indian Shortbread (Nankhatai)

Five years ago: Slow Cooker Curried Lentil and Sausage Soup

Six years ago: Macaroni & Cheese Pierogi

Nine years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Thirteen years ago: Saltine Cracker Toffee

Fourteen years ago: Papaya Blueberry Almond Granola Bars

LUCKY BUCKEYE CHOCOALTE CHIP COOKIES

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Yield: 3 dozen Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups mini Buckeye candies
• 1-1/2 cups marshmallows separated from Lucky Charms cereal (or purchase pre-sorted)

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Using a rubber spatula, fold in the chocolate chips, mini buckeyes, and marshmallows by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

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Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

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This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

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St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

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Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

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Change up your nachos for St. Patrick’s Day with these Irish-inspired Corned Beef Nachos, made with waffle fries and topped with shredded cabbage and a beer cheese sauce.

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Who else loves nachos? Well, prepare yourself for nachos that are nothing like what you are used to. Sorry, no avocados here.

When I first set out to make these Irish-inspired nachos for the upcoming St. Patrick’s Day, I intended to use tortilla chips as one does to make nachos. But then it occurred to me – wouldn’t it be better made with potato? Enter waffle fries, which when nice and crispy perform the same vehicle functions as a tortilla chip.

So what else did I change up from your “traditional” nachos?

Anatomy of Corned Beef Nachos:

• Obviously corned beef
• Broccoli cabbage slaw blend (but you could just do regular shredded cabbage)
• Waffle fries
• Homemade beer cheese sauce
• More shredded cheddar cheese
• Green onions

To make them, while the waffle fries are getting nice and crispy in the oven, whip up the beer cheese sauce. They should be done around the same time and then all you have to do is assemble and eat.

I will say, you will have some beer cheese sauce leftover, but I am fairly certain that won’t be a problem. It would go great with my Guinness Soft Pretzels too!

CORNED BEEF NACHOS WITH BEER CHEESE SAUCE

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

NACHOS

• 1 bag frozen waffle fries
• 1/2 lb. cooked and shredded corned beef
• 1/2 cup shredded broccoli cabbage slaw mix
• 1/2 cup shredded sharp cheddar cheese
• 2 scallion greens, sliced

BEER CHEESE SAUCE

• 1 Tbsp unsalted butter
• 1-1/2 Tbsp all-purpose flour
• 1/2 cup whole milk, room temperature
• 1/4 cup light beer, room temperature
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/8 tsp smoked paprika
• 1/8 tsp salt
• 1-1/4 cup shredded sharp cheddar cheese

Directions

1. Prepare the waffle fries according to directions on package.
2. Meanwhile, in a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk until a tan color and smells nutty, about 1 minute.
3. While continuing to whisk, slowly pour in the milk. Continue whisking until it thickened, about 1 minute.
4. Whisk in the beer, Worcestershire sauce, mustard, garlic powder, paprika, and salt. In batches, whisk in the cheese until melted.
5. Remove from heat and cover until ready to use.
6. When the fries are done, arrange fries on a platter, top with corned beef, cabbage mix, shredded cheese, and cheese sauce. Garnish with green onion and serve immediately.

Source: Adapted from Girl Carnivore and Sally’s Baking Addiction.

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Save those leftovers from St. Patrick’s Day and make these corned beef pierogi! They are freezer friendly too.

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Happy St. Patrick’s Day! Today marks an even more momentous occasion – a year ago today we were told to work remotely. I’m sure everyone can agree that the last year has crept by at lightning speed. Yes, slow and fast. Fitting that the last year would be confusing even by measurements of time.

But now here we are at St. Patrick’s Day again, which means if you still cooked corned beef and cabbage to celebrate you may have some leftover. In which case, I have the perfect solution, turn them into…

Corned beef pierogi!

You will want to prep the dough tonight, because it needs to chill. Then tomorrow you will thank yourself as you reimagine those leftovers into something new! While you could really use any amount you have on hand, I added 4 ounces of corned beef and 1 cup chopped cabbage into the potato filling.

I like using my cookie scoop to make adding even amounts of filling easier. Then all that’s left to do is seal, boil, and saute them.

Can you freeze the pierogi?

Yes! If you don’t want to cook them all at once you can freeze prior to boiling. When you are ready to use them, let them thaw, and continue from where you left off.

Still have more leftover corned beef? Try these corned beef nachos or a corned beef grilled cheese!

Six years ago: Slow Cooker Reuben Dip

Seven years ago: Slow Cooker Corned Beef with Rutabaga and Carrots

Ten years ago: St. Patrick’s Day Menu & Gluten-Free Green Velvet Cake Balls

CORNED BEEF PIEROGI

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Yield: 32 small or 16 large Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 egg
• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 oz. chopped corned beef
• 1 cup chopped cabbage
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. In a large bowl, smash the boiled potatoes then stir in the corned beef and cabbage. Add salt and pepper to taste.
3. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large) in the center of each dough round.
4. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
5. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
6. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with Thousand Island Dressing.

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Celebrate math and St. Patrick’s Day with a slice of this Irish cream pie made with a pretzel crust and topped with whiskey caramel. 

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You all know I love science, but did you also know I am a math nerd? I loved calculus. I say it in the past tense because after years of not utilizing it I barely remember how to do it. It just came easily to me and was like art in math form.

These days, even in my day job as a research scientist I primarily use simpler math equations, but on special occasions I get to do more geometric ones. As such I had to make sure to celebrate Pi Day! A very special occasion indeed.

Of course as I often do I chose to also draw inspiration from the upcoming St. Patrick’s Day holiday when choosing the flavor of todays pie – Irish Cream! Complete with a salty pretzel crust, fluffy white chocolate Irish cream filling, topped with whiskey caramel. Why not some more whipped cream and crushed pretzels to finish it off?

So how are you going to celebrate Pi Day? In case this pie isn’t speaking to you, I’ve linked up to several other bloggers’ recipes celebrating with other pie recipes. The list is right before the recipe!

More Recipes for Pi(e) Day

• Chocolate S’mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen’s Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

In addition to all those delicious pies listed above, I would also like to point out that the only year I failed to post a recipe for Pi Day was 2020. Feel free to peruse all my previous creations dating back to 2011! Almost half of them are also St. Patrick’s Day themed which is no surprise since they are only 3 days apart. Two for one! There are also a couple savory options as well. 

Two years ago: Lucky Lemon Cream Pie

Three years ago: Coconut Chess Pie

Four years ago: Shepherd’s Pie Pizza

Five years ago: Shepherd’s Pie Potato Skins

Six years ago: Coconut-Pistachio Pie

Seven years ago: Crustless Ginger Blueberry-Pear Pie

Eight years ago: Banana Pudding Pie

Nine years ago: Flower Bouquet Cake Pops

Ten years ago: Cookies and Cream Peanut Butter Pie

IRISH CREAM PIE WITH PRETZEL CRUST & WHISKEY CARAMEL

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Yield: 12 servings Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

6 oz. mini pretzels, crushed

4 Tbsp unsalted butter, melted

FILLING

1/3 cup Irish cream liqueur

4 oz. white chocolate, chopped

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

TOPPING

Whiskey caramel sauce

More mini pretzels

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the pretzel crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden. Allow to cool completely
3. Meanwhile, make the filling. In a small microwave safe bowl, heat the Irish cream in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
4. In a large bowl, beat together the cooled Irish cream, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into cooled pie shell. Using a spatula, smooth mixture to edges of pie. Chill in fridge at least 4 hours or overnight.
5. Serve slices with leftover whipped topping, caramel drizzle, and more crushed pretzels.

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