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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/21/2018

Guinness Cupcakes with Bailey's Irish Cream Buttercream Frosting

So for St. Patrick's day, I also wanted a yummy dessert and what is better than cupcakes???

For the Cupcakes

1 cup unsalted butter
1 cup Guinness Stout beer
2/3 cup cocoa powder
1 cup light brown sugar packed
1 tsp salt
2 cups all purpose flour
1 cup granulated sugar
1 1/4 tsp baking soda
2 eggs
1/2 cup sour cream

Bailey's Irish Cream Frosting:
3/4 cup unsalted butter room temperature
3 - 3 1/2 cups powdered sugar (sifted)
pinch of salt
4 Tbsp Bailey's Irish Cream
2 Tbsp heavy cream

Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to room temp.

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.

Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.

Add in eggs and sour cream, beat on medium speed for another 1-2 minutes.

Use an ice cream scoop to divide the batter and to fill each muffin cup about 2/3 of the way.

Bake for 20-25 minutes.

Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.

For the Frosting:

In a stand mixer cream butter until light and fluffy.

Add salt and sifted powdered sugar. Beat on low speed until combined.  It will be pretty thick. 

Add Bailey's and heavy cream and beat on medium speed another 2-3 minutes.

Add frosting to a piping bag fitted with a star tip frost cupcakes.  Decorate frosted cupcakes with festive sprinkles.  I used a Shamrock mix, green sugar and gold sugar.



These came out really good!!!  I would definitely make them again!!!

3/19/2018

Beef & Guinness Pot Pies

I must really love my family and subjected myself to a St. Paddy's meal at church for our monthly Food, Fun, & Fellowship night.

I am not Irish and don't celebrate the holiday and I really do not like boiled meat.  So I found a recipe that I would make and eat instead.  The original recipe was from Food Network, but I tweaked it.

For the dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten

For the Filling
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
2 cups Beef Stock (Kitchen Basic is the best)
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch
pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the
butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine.  Squeeze the dough between your fingers; if
it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 1 hour. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.  If it is looking a bit dry add a bit more stout.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough,
pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.

These came out fantastic!!!!  I would definitely make them again.  The filling is so good and almost like a stew that it would be good by itself or over mashed potatoes.