Classic Irish Soda Bread {It's so Yummy}

Valentine's Day is over . . . bring on St. Patrick's Day :)

I was watching a Martha Stewart Baking show this morning and saw her make a loaf of Irish Soda Bread.  Hers had some strange ingredients in it, but it got me curious about what Irish Soda Bread tastes like.

So, I turned to my trusted Cook's Illustrated Cookbook and found this Classic Irish Soda Bread recipe.  Each ingredient is something I just so happen to have in my pantry at all times.  If you have ever made Snickerdoodles, then you most likely have cream of tartar on hand and while you might not have cake flour, it is available at pretty much every grocery store.

I LOVE this bread.  It is definitely something I will be making ALL YEAR LONG.  It tastes like a biscuit in bread form with a crunchy outside (which is the best part).  I don't know the traditional way to serve this bread, whether it's plain or smothered with butter, honey or jam?  I chose to serve mine with my Mom's Homemade Strawberry Freezer Jam and it is delicious.

I won't be stopping there.  I can't wait to use this bread for a breakfast sandwich with eggs, ham and cheese or use it as the "biscuit" for some sausage gravy or dip it in some cheesy soup.  So many possibilities.  It's easier than making biscuits and it has less butter than biscuits.  Sold!      

Classic Irish Soda Bread

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
   plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees.  In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.  Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.  Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.  Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk.  Use a fork to work the ingredients together.  Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.  

Turn out onto a lightly floured surface and pat together to form a 6'' round.  Place dough into an 8'' inch (or larger) cast-iron skillet.  If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.  Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep.  Bake for 40 minutes.  Remove from oven and brush with 1 Tablespoon of melted butter.  Cool for a few minutes, slice and serve.  Best if eaten on the day it is made.        

Linked up at Tuesday Talent Show! and Time to Sparkle! and  Weekend Potluck!

Fluffy Cornmeal Pancakes

I have a new obsession.  THE WALKING DEAD.  Have you seen it?

There was a marathon around New Years and "The Mr." recorded 43 episodes.  I did not want to start watching it.  I mean . . . a show about zombies?  Now, all I can say is I was hooked at the 1st episode.

We have been staying up way too late watching this show.  We will finish an episode and say "let's just watch the very beginning of the next episode to see what happens", then before we know it, the next episode is over.  The Suspense . . .  I can't take it.  Talk about heart pumping drama the ENTIRE episode.  

Anyway, since we stayed up until 3 a.m. watching this show, we needed a good hearty breakfast to get us up and going.  

I am one of the biggest cornbread lovers out there.  I love these Cornmeal Buttermilk Biscuits, these Famous Dave's Cornbread Muffins, this Pumpkin Cornbread and now these Cornmeal Pancakes.  I guess you could say if it has cornmeal in it, then I will like it :)                

These pancakes are delicious and they have a great texture.  I usually make pancakes once or twice a month and my favorite pancakes are now going to have to take turns with these new pancakes.

You know what would be amazing?  Smothering them with Cinnamon Honey Butter or Coconut Oil Honey "Butter".  I can just taste it now.

Fluffy Cornmeal Pancakes
adapted from: Cook's Country
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
1 3/4 c. buttermilk, divided
2 Tbl. unsalted butter, cut into cubes
3/4 c. all-purpose flour
2 Tbl. sugar
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs

In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk.  Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through.  Let sit for 5 minutes with the plastic wrap on.  This will help prevent the pancakes from being gritty.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.  In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs.  Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture.  Then, pour in the dry ingredients and stir until just combined.  Allow pancake batter to sit for 10 minutes.

Set griddle at 350 degrees and grease (I used a little coconut oil).  Use 1/4 cup of batter per pancake and pour onto griddle.  Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through.  Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes.  Serve with butter and syrup.  Makes around 14 pancakes.      

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Let's just say my mind is blown!  These cupcakes are one of the best chocolate desserts you will ever put in your mouth.

They remind me of my Mom's Famous Chocolate Sheet Cake in cupcake form and with cream filling.

This is the same Chocolate Cake recipe that I used for My 30th Birthday Cake.  I loved it in cake form and I really love it in cupcake form.  There is no way to resist this amazing eggless cake batter.  At least a recipe with eggs in it keeps you from sampling too much of it before it's baked, but an eggless batter? It was hard to not eat the whole batch of that raw batter by the spoonful.

I made a super rich fudgy frosting to go on top.  At first, I was worried it was going to be too overpowering, but once you combine it with the cupcake and filling, I couldn't imagine a better frosting to go with these super moist cupcakes.

Since the cake and frosting are both rich, I wanted some kind of light vanilla type filling.  Cheesecake pudding popped in my head and it is the PERFECT compliment.  

After tasting it all together, I think you could easily switch up the filling by using a different pudding mix.  I think Strawberry, OREO, White Chocolate, Banana or even just Vanilla would all be divine.

I made a Valentine's Day version and an Every Day version.  With or without sprinkles, you will swoon over these cupcakes.

The Best Chocolate Cupcakes

adapted from: Crazy For Crust
(Printable Recipe) or (Printable with Picture)

*Both the filling and frosting recipes have cooling/chilling time involved.  Make sure to plan ahead.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. hot water
1/4 c. + 2 Tbl. vegetable oil
1 Tbl. distilled vinegar
1 1/2 tsp. instant coffee granules
1 1/2 tsp. vanilla

Cheesecake Filling:
1 (3.4 oz.) pkg. Cheesecake instant pudding mix
2 c. milk
1 tsp. vanilla extract

Chocolate Frosting:
1/4 c. (4 Tbl.) unsalted butter
3/4 c. sugar
1/2 c. unsweetened cocoa powder
pinch of salt
1 tsp. instant coffee granules
1/2 c. + 2 Tbl. heavy whipping cream (no substitutes)
2 Tbl. sour cream (I used light)
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and spray with cooking spray.  For the cupcakes: In a medium bowl combine flour, sugar, cocoa, baking soda and salt.  In a separate bowl, combine hot water, oil, vinegar, instant coffee and vanilla; stir together and add to dry ingredients.  Stir until just combined.  A few lumps are okay.  Divide between muffin cups, filling 2/3 full with batter.  Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean and top springs back when lightly touched.  Makes around 12-14 cupcakes.  Allow to cool completely.

For the Filling:  In a medium bowl, combine pudding mix, milk and vanilla and whisk together until combined. Cover and refrigerate for at least 30 minutes before using.

For the Frosting:  Melt butter in a medium saucepan over medium-low heat.  Stir in the sugar, cocoa and instant coffee.  Combine whipping cream, sour cream and vanilla and stir into sugar mixture.  Stir until smooth and creamy (mine had a few small lumps that I couldn't get out).  Continue heating until sugar is dissolved.  Do not boil.  Transfer to a bowl and allow to cool for several hours or until it's thick and fudgy looking.  It will happen, just be patient.

To Prepare:  Use a paring knife and cut a small chunk out of the top center of each cupcake.  Slice off the very top of the chunk, so it's flat (see steps 4, 7, 8 and 9 of this post for a picture tutorial of this process - it's really easy).  Fill cupcake with cheesecake filling and replace top.  Spread chocolate frosting over the top.  Garnish with colorful sprinkles, if desired.  Store cupcakes in the refrigerator.      

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

Fudgy Butterscotch Snickers Brownies

These brownies are rich, fudgy, chocolatey, chewy, and such an indulgence.

The kind of indulgence that is a must on Valentine's Day.

I opted for a boxed brownie, because I have yet to find a homemade recipe that even comes close.  I'm always up for recommendations if anyone has a favorite?

Make these for yourself and then make them again for your sweetie :)

Fudgy Butterscotch Snickers Brownies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 box fudge brownie mix, plus ingredients on box
1 (14 oz.) can sweetened condensed milk
1 c. milk chocolate chips
1/2 c. butterscotch chips
1 tsp. vanilla extract
10 fun-size Snickers bars, chopped

Prepare brownie mix according to the recipe on the box for a 9x13-inch pan.  Cool completely.  Meanwhile, add sweetened condensed milk, chocolate chips and butterscotch chips to a medium saucepan.  Heat over medium heat until chips are melted.  Remove from heat and stir in the vanilla.  Pour the creamy mixture over the top of the cooled brownies.  Top with chopped candy bars.  Allow icing to set.  It will firm up as it cools.  Cut into squares and serve.  

Idea from: Lil Luna    

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

Lucky Leaf Pie Filling and Rachael Ray Giveaway Plus Raspberry Cobbler Cake

Lucky Leaf provided me with pie filling and a Rachael Ray stoneware set, at no cost, for the purpose of this blog post.  All opinions expressed herein are my own.

Lucky Leaf wants us to "share the love" this Valentine's Day by helping us bake some sweets for our sweetie :)

If you know me, then you know that I would never pick a fruit pie over a cream pie, but you know what . . . that is the beauty of pie filling . . . you can use it for WAY more than just pie.

Take this Raspberry Cobbler Cake for example.  Rather than purchasing raspberries, that aren't currently in season in Utah and spending the time cooking them down with sugar and cornstarch to create my own filling, I was able to use Lucky Leaf Red Raspberry Pie Filling.  So much easier.

  I swirled the Red Raspberry Pie Filling into my cake batter, topped with a cinnamon streusel topping and baked it to perfection.  Last, I topped it all off with my mouthwatering rich and creamy Cream Cheese Icing.  To make this even more decadent, serve it with a scoop of vanilla ice cream.  

Now . . . I might just pick this cake over a cream pie :)      

Visit Lucky Leaf's Recipe Page for more mouthwatering ideas.

Raspberry Cobbler Cake

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 c. all purpose flour

1/2 c. sugar

2 1/4 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. milk

1 egg

1 tsp. vanilla

2 Tbl. unsalted butter, melted

Raspberry Swirl

1/2 c. raspberry pie filling

Streusel Topping

5 Tbl. light brown sugar

1 Tbl. all-purpose flour

1 tsp. cinnamon

pinch of salt

1 Tbl. unsalted butter, cold

Preheat oven to 350 degrees.  For the Cake: Whisk together the flour, sugar, baking powder and salt in a medium bowl.  Add the milk, egg, vanilla and melted butter.  Stir together until just combined.  Spread evenly into a greased 8x8-inch baking dish.  Add dollops of the raspberry pie filling randomly over the top of the cake.  Use a knife and run it through the cake batter and raspberry filling to form swirls.  For the Streusel Topping:  Stir together the brown sugar, flour, cinnamon and salt.  Add the unsalted butter and using your clean hands, rub together the dry ingredients with the butter until it resembles coarse crumbs.  Sprinkle over the entire top of the cake.  Bake for 30-32 minutes or until toothpick inserted in the center comes out clean.  Cool and drizzle with cream cheese icing.  Makes 9 pieces.  

Cream Cheese Icing

2 oz. cream cheese

1/2 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft. Add the powdered sugar and vanilla and stir until smooth and creamy.  Add enough milk to reach desired consistency.  Drizzle over cooled cake.  

To Enter The Giveaway
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Linked up at Weekend Potluck!

Ground Beef Quinoa Tacos

This was one of those add ingredients as you go until it tastes good kind of recipe.  Most of the time the add-as-you-go recipes don't get posted, because I forget exactly how much of an ingredient I added or I forget to figure out how many servings it makes.  This time, I wrote everything down as I went and I am so glad I did, because we loved these tacos.

We even ate them two nights in a row and they might have been even better the 2nd night.

You might also like:
Southwestern Quinoa Pepper Boats
Southwest Quinoa Salad
My Favorite Ground Beef Tacos

Ground Beef Quinoa Tacos

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa
3/4 Lb. lean ground beef
1/4 c. finely chopped onion
salt and pepper, to taste
1 1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
1 can mild Rotel, undrained (diced tomatoes and green chiles)
1 can corn, drained
juice of 1/2 a lime
2 Tbl. chopped cilantro

For serving:
10-12 taco shells
sour cream
Feta cheese
lettuce
diced tomatoes
chopped cilantro

Prepare quinoa according to package directions.  This can be done ahead of time and refrigerated until ready to use.  In a large skillet, brown the ground beef. When beef is almost cooked through, add the onions and saute until tender, 3-4 minutes.  Add remaining ingredients, including the cooked quinoa.  Cook until everything is heated through.  Taste and adjust seasonings, if needed.  Serve in taco shells with sour cream, Feta cheese, lettuce, diced tomatoes and chopped cilantro or any other desired toppings.  Makes 10-12 tacos.

Jenn's Notes: If you want to bulk this up even more, you could add a can of black or pinto beans.  Ground turkey can be used instead of ground beef and it still tastes good.  This tastes amazing leftover.   

Linked up at Weekend Potluck!

Cookies 'n Cream Marshmallow Red Velvet Cookies

Red Velvet makes me happy :)

So do these cookies.  They are so vibrant.  

Do you like soft and chewy cookies that are loaded with ooey gooey goodness?

These cookies have the perfect texture.  The outside is crisp and the inside is super soft and chewy.  They are full of chocolate flavor with hints of melty cookies 'n cream bars and gooey marshmallows.

They do taste more like a chocolate cookie than a red velvet cookie.  They are missing that "tang" from either buttermilk or vinegar that is usually in red velvet recipes.  Next time, I'm thinking of adding buttermilk instead of the regular milk and we will see what happens.  Either way . . . these cookies are ADDICTING and SO SO GOOD.

There is no possible way you can stop at just one.  Maybe not even two.

You gotta try these.

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Red Velvet Cookies with a Cream Cheese Swirl & White Chocolate Chips

Red Velvet Crinkle Sandwiches

Cookies 'n Cream Marshmallow Red Velvet Cookies

From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1/2 c. (8 Tbl.) unsalted butter, room temp.
3/4 c. light brown sugar, packed
1/4 c. sugar
1 egg
2 tsp. vanilla
1 Tbl. milk
1 Tbl. red food coloring (I used liquid)
1 1/2 c. + 1 Tbl. all-purpose flour
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
about 12-15 fun-size Cookies 'n Cream bars, broken into pieces
1/2 c. mini marshmallows, cut in half

Using a handheld or stand mixer, beat butter until light and fluffy, about 30 seconds.  Add both sugars and beat until creamy.  Mix in the egg, vanilla and milk.  Next, mix in the red food coloring on low until well combined.  In a separate bowl, stir together the flour, cocoa, baking soda and salt.  Gradually add dry ingredients to wet ingredients and mix until just combined.  Stir in about 7 of the broken candy bars.  Cover bowl tightly with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Roll dough into 1 1/2-inch balls and place on a greased baking sheet.  Press one or two broken candy bar pieces into the top of each dough ball.  Bake for 10 minutes.  Remove from oven and immediately press three to four marshmallow halves onto the top of each cookie.  The heat from the cookie will melt them slightly.  Cool on pan 5 minutes, then remove to wire rack to cool completely.  Makes about 24 cookies.

Base Cookie Recipe adapted from: Sally's Baking Addiction