These tacos are the definition of cultural food fusion. Traditional corned beef gets a new look with red cabbage slaw and beer cheese cause served in a taco!

Like many of my recipes that have a long list of ingredients, I swear this one is not as scary as it looks. The corned beef gets thrown in a slow cooker, the slaw is tossed together and refrigerated, the whiskey sauce simmers for just a few couple minutes, and the cheese sauce is whisked and melted. After that all that’s left is the assembly – that’s only 5 steps people! Easy peasy.

While these steps are easy they also pack in a lot of flavor, made evident by the long ingredient list. To start, the corned beef is slow cooked in Guinness stout beer for 8 hours. It is then drained, shredded, and tossed in a sauce made from whiskey (because this holiday is about booze right?), honey, and brown sugar. It’s just enough to give it a sweet kick but not too much to taste like candy. After that, toss the shredded red cabbage and carrots in a vinaigrette to make the slaw before whisking together the cheese sauce made from sharp cheddar and gouda and yes, more Guinness. Layer it all in a warm tortilla, and top it with a sprinkle of micro greens and we are in business!

Arn’t the little microgreens cute? They look like baby clovers which is appropriate for St. Patrick’s Day. I realize that tacos are not the first thing that come to mind when you think of St. Patrick’s Day but in case you hadn’t noticed, I like to blend genres. Need more evidence? I served these tacos with fries, because potatoes are Irish, right? Just go with it, I promise you won’t be disappointed.

One year ago: S’mores Lucky 7-Layer Bars

Two years ago: Buckeye Whoopie Pies

Five years ago: St. Patrick’s Day Recipe Roundup (2012)

Six years ago: Heart-Stuffed Shells in a Ricotta Sauce

SLOW COOKER CORNED BEEF TACOS

Serves 8

Ingredients:

CORNED BEEF

1 onion, peeled and sliced

1 (2 lb.) corned beef brisket with spice packet, fat trimmed

3 garlic cloves, minced

1 bay leaf

2 Tbsp honey

2 Tbsp cider vinegar

1/2 tsp pepper

12 oz. Guinness

SLAW

1/4 cup extra virgin olive oil

3 Tbsp apple cider vinegar

2 Tbsp fresh lemon juice

1 Tbsp honey

1 Tbsp Dijon mustard

1 garlic clove, minced

1/4 tsp chili powder, or to taste

Salt and pepper, to taste

1 small head red cabbage, shredded

4 large carrots, shredded

4 green onions, thinly sliced

WHISKEY SAUCE

1/4 cup whiskey

2 Tbsp honey

1 Tbsp brown sugar

BEER CHEESE SAUCE

3 Tbsp all-purpose flour

3 Tbsp unsalted butter

4 oz. Guinness

4 oz. sharp cheddar cheese

2 oz. smoked gouda cheese

2/3 cup milk

1 Tbsp Dijon mustard

Salt and pepper to taste

TACOS

16 (6-inch) corn tortillas (or spinach for festive flair)

Microgreens or chopped green onion for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the beef on top, and pour the pop over the beef. Set on low and and cook for 8 hours, or until cooked. Once the corned beef is cooked, drain the liquid, remove bay leaf, and shred using two forks.
2. For the slaw, in a large bowl whisk together oil, vinegar, lemon juice, honey, mustard, garlic, chili powder, and salt and pepper. Add cabbage, carrots, and green onion and toss to coat. Refrigerate until ready to use.
3. In a small saucepan over medium-high heat whisk the whiskey, honey, and brown sugar. Bring to a boil; reduce heat to a simmer and allow to reduce, about 8-10 minutes. Toss the corned beef and onions in the whiskey sauce.
4. Make the cheese sauce. In a medium saucepan over medium heat, melt the butter and flour and whisk for 3-4 minutes, or until golden. Whisk in the Guinness. Add the cheese a little at a time, the milk, and the Dijon. Whisk until melted. Keep over low heat until ready to use.
5. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the beef onto center of each tortilla. Top with slaw, cheese sauce, and microgreens. Serve immediately.

Source: Adapted from my Slow Cooker Shredded BBQ Brisket, Diethood, and Girl Carnivore.

Homemade pretzels do take a little extra effort but the pay off is worth it. Especially when you use beer instead of water.

I may never make pretzels with water ever again. The smells that were wafting through the air while I prepared these things… dude. Thankfully those smells were not deceiving because they tasted just as good. These were made for a friend’s fondue party last weekend. Originally I had planned on making a Guinness cheese dip to pair with them but decided the cheese fondue would be sufficient. And oh it was. A few people dunked the entire thing into the cheese resulting in what looked like a heavily frosted cinnamon roll. And now I want to make savory pretzel cinnamon rolls. This is how my brain works folks.

One year ago: Reuben Mac & Cheese

Two years ago: Nutella & Oreo Car Bomb Lasagna

Three years ago: Small Batch Green Velvet White Chocolate Chip Cookies

Six years ago: Nutella Fruit Dip

GUINNESS SOFT PRETZELS

Makes 16 large or 32 miniature

Ingredients:

2 cups warm (100-110°F) Guinness stout beer

3 Tbsp sugar, divided

1 packet (2-1/4 tsp) active dry yeast

5 to 6 cups all-purpose flour

1 Tbsp salt

2 tsp canola or olive oil

1/4 cup baking soda

1 egg lightly beaten with 1 Tbsp water

Coarse salt

Directions:

1. In the bowl of a stand mixer fitted with a dough hook (or a large bowl) stir together warm beer and 1 tablespoon sugar (will foam up, allow foam to settle). Sprinkle with yeast, and let sit 10 minutes or until foamy.
2. Add 1 cup flour to yeast and mix on low until combined (alternatively in a large bowl stir with wooden spoon). Add salt and 4 cups more flour, and mix until combined. Beat on medium-low until dough pulls away from sides of bowl. Add another 1/2 cup flour if the dough is still sticky, and knead until combined and smooth.
3. Pour oil into a large bowl and swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
5. Punch down dough to remove bubbles. Transfer to a lightly floured work surface. Knead once or twice, divide into 16 pieces for large or 32 for miniature pretzels. Cover with plastic wrap.
6. Roll one piece of dough at a time into an 18-inch-long strip for large or 10-inch for miniature. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Repeat with the rest of the dough. Let pretzels rest until they rise slightly, about 15 minutes.
7. Meanwhile, fill large, shallow pot with 2 inches of water and bring to a boil. Add baking soda and remaining 2 tablespoons sugar and reduce to a simmer. Add three to four pretzels to water and poach 1 minute on each side. Use slotted spoon to transfer pretzels to prepared baking sheets. Continue until all pretzels are poached.
8. Brush pretzels with egg mixture and sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm*.

* Pretzels are best when eaten the same day, but will keep at room temperature, loosely covered, for two days. Do not store in a tightly covered container or they will become soggy.

Source: Adapted slightly from my Homemade Soft Pretzels.

Tantalize your taste buds with the combination of dark chocolate, salted caramel, and double chocolate stout all in one addicting cookie. 

The countdown to St. Patrick’s Day has begun and my annual party is this weekend! As much, my brain has been flooded with recipe ideas because I find this holiday particularly fun to cook for, so much so that I tend to have an overflow of ideas every year. Which means if it made it onto my blog it withstood the competition. And these cookies win at a lot of things. They might look at little Halloween-colored at first but give me a moment to explain.

These cookies may be one of my favorites of the year and it’s only March. Depending on how the remaining 9 month go, they may reappear on my top recipes of 2016 list. It started with the discovery of salted caramel flavored baking chips that I found in the baking aisle of Giant Eagle (no this is not a sponsored post, I’m just letting you know so you can snag some too!). While buying the salted caramel chips was a no-brainer, deciding what to bake with them was a more difficult decision. That was until I started dreaming of sweet and salty combos.

At first I envisioned pretzels in the mix but decided to just stick with three flavors: salted caramel, dark chocolate, and stout. There is 24 oz. of double chocolate stout in these cookies. Well, 24 ounces that were reduced down to about 1 ounces. After successfully incorporating 24 oz. of root beer into my chocolate chip cookies, I decided it was time to experiment with beer – ’tis the season after all. The dark chocolate paired exceptionally well with the stout and made the flavor shine, and then the salted caramel brought it home.

Two years ago: St. Patrick’s Day Recipe Roundup (2014)

Three years ago: Cheesy Chicken Quesadilla Pie

Four years ago: Chicken Caesar Salad Pizza

Five years ago: Apple Harvest Oatmeal

SALTED CARAMEL DOUBLE CHOCOLATE STOUT  COOKIES

Makes approximately 3 dozen cookies

Ingredients:

24 oz. double chocolate stout (or Guinness)

2 cups all-purpose flour, spooned and leveled

1/2 cup dark cocoa powder

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

1/2 tsp vanilla extract

1 egg + 1 yolk, room temperature

1 (12 oz.) bag salted caramel baking chips

Coarse sea salt, for sprinkling on top

Directions:

1. Pour beer into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 2 tablespoons, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, both sugars, and reduced beer until blended, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 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 (I’ve refrigerated for up to a week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8-9 minutes (will look underbaked). Immediately sprinkle with coarse sea salt upon removal from the oven. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Root Beer Chocolate Chip Cookies and Double Chocolate Chip Cookies.

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Beef stew is a great comfort food to thaw out your bones from the winter. Made even better when made in a slow cooker with Guinness stout beer. 

Every year for St. Patrick’s Day I trust my slow cooker to make the corned beef. Since I’ve already shared 4 different versions of slow cooker corned beef, this year I expanded my slow cooker’s horizons with a Guinness beef stew. Of course I am still going to also cook corned beef but I may revisit one of my previous ones, probably the honey marmalade mustard version. It was the first one I ever made on my own and is still one of my favorites. Do you prefer corned beef or beef stew for St. Patrick’s Day?

While the stew does get cooked in a slow cooker, the beef first is browned in a skillet so I hope you can forgive me for making you dirty up one more dish to make this recipe, not that it requires a whole lot to begin with just two bowl, a skillet, and the slow cooker. I’m pretty sure that after it’s done cooking you’ll forget all about the dishes anyway, whether that be due to wallowing in homemade beef stew or drinking too much Guinness. Don’t worry I won’t judge you either way – ’tis the season!

One year ago: Spinach Pizza Dough

Four years ago: Chicken and Broccoli Stir-Fry

SLOW COOKER GUINNESS BEEF STEW

Serves 4-6

Ingredients:

2 lb. boneless beef chuck roast, trimmed and cut into 1-inch pieces

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

3 Tbsp olive oil

1 onion, finely chopped

3/4 lb. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

1/2 lb. carrots, peeled and cut into 1-inch pieces

1 Tbsp tomato paste

1 Tbsp packed dark brown sugar

1 garlic clove, minced

1 sprig fresh thyme

1/2 Tbsp minced fresh parsley

2 cups low-sodium beef or chicken broth

1 (12 oz.) bottle Guinness stout beer

Directions:

1. In a large bowl, toss meat with flour, salt and pepper.
2. In a large skillet over medium heat, add the olive oil. Place the meat in the skillet and brown, turning to cook until sides are brown and remove from heat.
3. Into a lightly greased slow cooker, add onions, potatoes, and carrots. Top with browned beef.
4. In a medium bowl, stir together the tomato paste, sugar, garlic, thyme, parsley, broth and beer. Pour over the beef. Add more liquid if necessary to just cover the meat. Cover and cook on LOW for 4 to 6 hours. Remove thyme sprig before serving.

Source: Adapted from Tracey’s Culinary Adventures and Tablespoon.

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Turn your Reuben sandwich into a Reuben pizza with thousand island dressing sauce, sauerkraut, corned beef, Swiss all on top of a Guinness rye pizza crust.

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St. Patrick’s Day is the perfect excuse to turn your food green and put booze in everything. Last year I made a green pizza which included a spinach crust, pesto, and green bell peppers cut to resemble four leaf clovers. Since the green option has been covered in the pizza department, I decided to go the boozy route this year with a Guinness pizza crust. All I did was substitute warm water for warm Guinness and a little or the flour for rye flour in my trusty pizza dough recipe. But it is still kid friendly as the alcohol will bake off in the oven.

To stick with the holiday theme, I topped it off with thousand island dressing, sauerkraut, shredded corned beef, and Swiss cheese to create a Reuben pizza. It truly does taste just like the sandwich if you served it open faced. If you want to have a full blown St. Patrick’s Day pizza party you could make this Reuben pizza, the green pizza, and a Shepherd’s pie pizza too. Sounds like a fun way to celebrate to me!

REUBEN PIZZA WITH GUINNESS CRUST

Print

Yield: 3-4 Servings Prep Time: 1 Hour 30 Minutes Cooking Time: 42 MInutes 42 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 pkg. (2-1/4 tsp) active dry yeast
• 3/4 cup warm (about 110 F) Guinness or other stout beer
• 1 tsp sugar
• 1 tsp salt
• 2 Tbsp olive oil
• 1 cup rye flour*
• 1 cup bread flour*
• Cornmeal for dusting

TOPPINGS

• 1/2 cup Thousand island dressing
• 1/2 tsp carraway seeds
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp ground paprika
• 1/4 cup sauerkraut, drained
• 6 oz. Swiss cheese, shredded (about 1 cup)
• 4 oz. cooked corned beef, shredded

Directions

1. Place pizza stone on the bottom rack in the oven and allow to preheat to 500 degrees for at least 30 minutes.
2. In a large bowl bloom yeast in warm beer, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of rye flour until it forms a loose dough, add the remaining bread flour 1/2 cup at a time until it forms a smooth but slightly sticky dough.
3. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides, cover and let rise for 1 hour or until doubled.
4. Roll out dough and transfer to a pizza peel sprinkled with cornmeal**. Evenly spread dressing over the surface of the pizza dough, leaving an edge for the crust. Sprinkle with seasonings, sauerkraut, Swiss cheese, and corned beef.
5. Transfer to the pizza stone** without removing from the oven (it’ll take a couple light shakes) and bake for 10-12 minutes, or until it the crust turns golden and the cheese starts to bubble.

Notes

*If you don't have rye and/or bread flour you may also use all-purpose but the amount needed may differ. **Can use a regular baking pan instead of a pizza peel and stone.

Source: Adapted from my Pizza Dough.

Post updated 3/15/2026. Photos above and below are the originals.

I have shared quite a few stuffed cupcakes on this blog of mine. Today you get to see what happens when Wilton and I team up because their latest creation is a Two-Tone Cupcake Pan Set, allowing you to create a perfect center of colored batter inside of a cupcake of another color. Imagine all the festive possibilities! With that thought in mind I decided to go all out for a St. Patrick’s Day cupcake, but before I get too excited about those awesome cupcakes let’s talk about this two-tone cupcake pan set (you can also purchase the insert alone in case you already have a fully stocked baking arsenal).

Normally, you would mix up a batch of your favorite cupcake batter. But before coloring, reserve about a cup of the batter in a separate bowl for the cupcake centers. Then color the outside or inside batter however you please. The insert fits right into three cavities of a regular cupcake pan (I even checked with a non-Wilton pan to make sure), and then you either spoon (if you batter is more runny) or pipe (for thicker batter) into the appropriate sections (2/3 full) for how you would like your cupcakes to appear. Once all three are filled, you simply lift it straight up, hold it just slightly off the top of the batter to let it drip and then transfer it to the next row and repeat!

However, I decided to make things more difficult on myself by using a chocolate batter for the outside and yellow on the inside. As you can imagine, it’s a little difficult to dye a brown batter to yellow. As a result I ended up with slightly more batter than needed and filled up my cupcakes 3/4 full (as you can see) instead of the recommended 2/3. They baked perfectly fine but came out with slightly higher domes than normal. Also, the two batters were slightly different in consistency – The yellow was slightly thicker but again this didn’t cause any problems with the end product. That being said, one thing I recommend doing before filling in your cupcakes is to spray the insert with nonstick spray, especially if your batter is thick! Otherwise it will stick and you won’t get your perfectly shaped centers.

Now, can we please talk about how freaking adorable these cupcakes are!? When they existed in my brain they weren’t nearly as cute as they turned out to be in real life. And before I even made them, I had a difficult time deciding on a name for them: “Follow the Rainbow Cupcakes” or “Hidden Pot o’ Gold Cupcakes”? Obviously you can see which one won, and I chose it because I felt it fit the theme of using the two-tone insert. These cupcakes have a chocolate stout outside batter, and a yellow-dyed vanilla inside (hence “hidden” pot of gold). For the clouds, I dotted on a Bailey’s frosting and then dusted with powdered sugar to make it look more puffy and cloud-like. Top it off with a rainbow striped candy and viola! You have a full rainbow cascading over some pretty, delicious clouds.

Thank you Wilton for yet another awesome baking tool! I’m absolutely in love with the cupcakes I made (they’re so cute it hurts) and I definitely see more two-tone cupcakes in my future. But what I am most thankful for is that the insert it is top-rack dishwasher safe because hand washing after getting nonstick spray and batter all over it would be a challenge in order to get it out of all the crevices.

One year ago: Split-Pea Soup

Two years ago: Creamy Baked Chicken Taquitos

HIDDEN POT O’ GOLD CUPCAKES

Makes 12 cupcakes

Ingredients:

CUPCAKES

1/2 cup stout (such as Guinness)

1/2 cup (1 stick) unsalted butter

6 Tbsp unsweetened cocoa powder

1 cup all-purpose flour

1 cup sugar

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/3 cup plain Greek yogurt

FILLING

4 Tbsp (1/2 stick) unsalted butter, softened

1/4 cup sugar

1 egg white

1/4 tsp vanilla extract

Yellow food coloring

2 Tbsp plain Greek yogurt

6 Tbsp all-purpose flour

1/2 tsp baking soda

Pinch salt

FROSTING

8 Tbsp (1 stick) unsalted butter, softened

1/2 tsp vanilla extract

2-1/2 cups powdered sugar

2 tsp Bailey’s Irish Cream

Extra powdered sugar for dusting

4 strips of Airheads Extremes rainbow berry sour candy, cut into thirds

Directions:

1. Preheat oven to 350 degrees. Line a cupcake tin with 12 liners and lightly coat cupcake inset with nonstick cooking spray, set aside.
2. To make the cupcakes: Bring stout and butter to simmer in heavy medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat egg and Greek yogurt in a small bowl to blend. Add to the stout-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
4. For the filling: In another medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, vanilla extract, food coloring, and Greek yogurt. Once the wet ingredients are thoroughly incorporated, add in the flour, baking soda and pinch of salt then beat together but do not over mix.
5. Place cupcake insert into first row of baking cups; fill center 3/4 full with yellow batter. Fill remaining outside cup 3/4 full with chocolate batter. Remove insert. Repeat with remaining baking cups. Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Allow to cool completely before frosting.
6. While the cupcakes cool, prepare the frosting. Beat butter and vanilla together. Add sugar slowly and beat until combined. Scrape down the sides and add Bailey’s. Mix until smooth and creamy.
7. To make the frosting cloud-like, use a decorating bag fitted with wide round tip and pipe large random dots of frosting around the cupcake. Sift a little powdered sugar on top so the frosting looks fluffier. Top with rainbow candy.

Source: Cupcakes adapted from Tracey’s Culinary Adventures. Filling adapted from from Dessert for Two. Frosting adapted from Bakerella.

Disclosure: I received a complimentary Two-Tone Cupcake Pan Set from Wilton. I was not compensated for this post. Thoughts and opinions are my own.

You might be thinking, Does Erin know that St. Padd’y day has already passed? And yes I do. But now I get to share some of the things I ate on Saturday! I figured the best way to start is with the dessert.

These mini cheesecakes start out with a chocolate Irish cream base, which gets topped with a whiskey-caramel sauce that demands to be heard. And finally a nice little dollop of whipped cream which has just a little bit of Guinness in it. The proportions of this treat are definitely not in line with the real beverage (Guinness being the main ingredient), but all the components are present.

Although whipped cream was a little over-whipped, I ended up thinking it was perfect considering the name of these little cheesecakes. The reason being that if you do not drink a car bomb fast enough it will start to curdle. Not that I want you to think of curdled milk while staring at these cheesecakesq. Hm, maybe telling you that was a bad idea then.

IRISH CAR BOMB MINI CHEESECAKE BITES

Makes 12

Ingredients:

CHEESECAKE

8 whole Oreos, ground in a food processor

1-1/2 Tbsp unsalted butter, melted

8 oz. reduced fat cream cheese, softened

1/2 cup sugar

4 tsp unsweetened cocoa powder

1 Tbsp all-purpose flour

1 egg

2 Tbsp plain Greek yogurt

4 tsp Irish cream liqueur

WHISKEY CARAMEL SAUCE

1/2 cup sugar

1/4 cup water

1/4 cup heavy cream

2 Tbsp Irish whiskey

GUINNESS WHIPPED CREAM

1/2 cup heavy cream

1 tsp Guinness beer

2 Tbsp sugar

Directions:

1. Preheat oven to 350 degrees.  Combine ground Oreos and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar, cocoa, and flour until smooth.  Beat in egg then stir in yogurt, and liqueur until combined.
3. Pour the cream cheese mixture evenly into the 12 cups filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
4. Meanwhile, prepare the caramel topping. In a small pan over high heat, bring the sugar and water to a boil. Swirl around frequently but do not stir.
5. Cook for approximately 15 minutes or until browned, but not burned. Remove from heat and whisk in heavy cream. Once smooth add the whiskey. Set aside and allow to cool.
6. In a small bowl, whip the heavy cream until it starts to thicken. Add sugar and Guinness, then whip further until it forms stiff peaks – do not overbeat!
7. Remove cheesecakes from pan and top each with a spoonful of whiskey caramel sauce.  Top with Guinness whipped cream or refrigerate until ready to serve. (Whipped cream best when eaten the same day it’s made, so if you are preparing these ahead of time, make the whipped cream the day you plan to serve.)

Source: Cheesecakes adapted from All recipes. Whiskey caramel sauce and whipped cream adapted from Tablespoon.

Irish soda bread is great but have you tried Guinness bread? I’ll seal the deal with a schmear of honey butter.

This bread was perfect alongside corned beef and cabbage for St. Paddy’s Day. You can really taste the Guinness in the bread. And served warm, it was crusty on the outside and soft on the inside. And the honey butter was little like icing on the cake. Pretty sure one person even said the bread was more of a vehicle to get the butter into his mouth, haha!

GUINNESS BREAD WITH HONEY BUTTER

Makes 2 loaf

Ingredients:

HONEY BUTTER

1 stick (1/2 cup) unsalted butter, softened

1/4 cup honey

1/2 tsp cinnamon

1/2 tsp vanilla extract

BREAD

1 cup old-fashioned rolled oats, plus more for topping

2 cups whole wheat flour

1/2 cup packed brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, melted

2 tsp vanilla extract

1 cup buttermilk

1 (12 fluid oz.) bottle Guinness stout beer

Carraway seeds, fennel seeds, celery seeds, and/or coarse sea salt for topping (optional)

Directions:

1. Blend the butter ingredients together then place in a small bowl. Refrigerate until ready to serve.
2. Preheat oven to 425 degrees. Grease an 8×8 inch baking pan.
3. Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats, seeds, and/or sea salt if desired.
4. Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees, and bake for an additional 15-20 minutes. Allow to cool for 30 minutes before turning out onto a wire rack.

Source: Bread from All Recipes. Honey Butter from Alton Brown on Food Network.

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Post updated 3/12/19, the picture above is the original.

In honor of a friend’s birthday and the upcoming St. Patrick’s Day holiday I created these Irish Car Bomb brownies. I was a little nervous at first because the batter was a lot thinner than a typical brownie batter, but no need to worry! They may be the result of baking at midnight, but these fudgy babies do not disappoint. The slightly bitter chocolate is balanced by the sweet cream cheese swirls making for a most excellent treat.

Ingredients:

1 cup flour

3/4 cup unsweetened cocoa powder

1/4 tsp salt

6 Tbsp unsalted butter, room temperature

8 oz dark bittersweet chocolate (chopped or measured chips)

3/4 cup white chocolate chips

4 eggs, room temperature

1 + 1/3 cup sugar, divided

1-1/4 cups Guinness Extra Stout beer, room temperature, no foam

1 tsp Jameson Irish Whiskey

1 cup semisweet chocolate chips

8 oz cream cheese, room temperature

1 Tbsp Baileys Irish Cream

Directions:

1. Preheat oven to 375 degrees. Grease 9×13 pan and set aside.
2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.
3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.
4. In small bowl, cream together cream cheese, 1/3 cup sugar and Baileys. Set aside.
5. In large bowl, beat eggs and 1 cup sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.
6. Add flour mixture to egg mixture and beat until just combined. Whisk in beer and Jameson. Pour in chocolate chips and stir to combine. Pour into prepared pan.
7. Using a spoon, spoon the cream cheese mixture in evenly-spaced dollops on top of the brownie batter. Using a knife, gently swirl the cream cheese mixture with the brownie batter.
8. Bake 25 to 30 minutes. Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.

Source: Adapted from Nosh With Me