In honor of St. Patrick’s Day, we’re sharing a couple of our favorite recipes that we hope you’ll try this year!
First up, Lonnie’s Corned Beef and Cabbage. Simple and delicious!
- 1 corned beef brisket (and pickling spice mix included)
- 1 head of cabbage, quartered
- 3-4 carrots (optional, I’m not a fan), cut to equal sized chunks
- Bag of small red potatoes from grocery store
Place cabbage, carrots, and red potatoes in Crockpot. Add corned beef brisket and sprinkle pickling spices on top. Fill Crockpot with water until meat is almost fully covered (4-6 cups). Turn Crockpot on low and cook for 4 to 4 1/2 hours until meat and vegetables are tender.
Slice meat and enjoy!
Next, I love to bake, so any holiday is an excuse for me to make cupcakes! These Guinness chocolate cupcakes with Bailey’s frosting are some of my favorites! I gave them a try last year, so I’d thought I’d share them with you all this year and see what you think. Original recipe found on Tide & Thyme.
Guinness Cupcakes with Bailey’s Buttercream
1 bottle Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
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
For the Bailey’s buttercream:
1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream (Add to taste, I added a little extra 🙂 )
1 tablespoon heavy cream
Preheat oven to 350. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
Bring Guinness and butter to a simmer in large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
In the bowl of a stand mixer, beat eggs and sour cream. Add Guinness-chocolate mixture to egg mixture and beat until just combined. Add flour mixture and beat on medium-low speed until combined.
Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.
For the frosting, place the butter in a large mixing bowl and beat until creamy.
Gradually add the sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is the consistency you desire. I like it relatively stiff for piping purposes. You may not need to add all of the sugar at this point.
After all sugar has been added, add Bailey’s and milk and blend until just combined. Add remaining sugar if the liqueur has made the frosting too soft.
Happy St. Patty’s Day from the Logan Team! Have fun and be safe!
The Logan Team
Serving NOT Selling, Customers and Clients
Herrington and Company, LLC