Making Merry Irish Cream

Years ago I got this recipe from a friend and it has become part of our Ladybug traditional pre-holiday baking tradition. I started sharing it at family gatherings and now it's just expected that this homemade yummy version of Irish Cream will make an appearance if I'm there. You'll find some of this in my fridge at Thanksgiving, Christmas, New Years and  St.Patrick's Day. It's easy to make and so yummy! 

I get asked a lot of this recipe, so here it is...

Making Merry Irish Cream

1 cup Whipping Cream (or Creamo if you want a lighter option)

1 can Sweetened Condensed Milk

1-2 cup(s) Whisky (I generally do 1 cup, whatever kind you like, I have been happy with Forty Creek, but it tastes amazing with Single Malt Scotch...daddy ladybug wasn't so happy with me!)

1 tsp Coconut Extract (other flavourings like vanilla and peppermint are good)

1Tbsp Chocolate Syrup

Combine all the ingredients in a jug or jar and mix well to incorporate the sweetened condensed milk well. Chill. Enjoy straight, in your coffee, add to eggnog, or over ice with chocolate shavings.

I make a few batches at a time in canning jars (easy to shake to mix) and use the empty whisky bottle to share with others.

Enjoy.

~Adel~

Peppermint Cookies

Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!

My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.

Peppermint Cookies

Makes about 48 cookies

1/2 cup Butter

2 cups Sugar

2 Eggs

2 cups Heavy Cream (Whipping Cream)

2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil

5 & 1/2 cups All Purpose Flour

2 Tbsp. Baking Powder

1 tsp. Baking Soda

2 Tbsp. Cornstarch

Peppermint Butter Icing

Long Shredded Sweetened Coconut

Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.

Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.

These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).

Happy Baking!

~Adel~

Home Made Irish Cream

I know...I know, I've been MIA. Trying to balance work, life and everything in between has made finding a little inspiration to blog difficult. It really didn't help that I was without a computer for almost 2 months! Nothing like the new year and a new computer to bring on a little blogging inspiration.

So in honour of 2014, here's something special for you!

Years ago, I got this amazing recipe for home made "irish" cream from a friend (cheers to Harry T). I tinkered with it a bit and started bringing it to family gatherings and it's become one of my signature contributions to holiday parties.
Take a bottle (make that 2 or 3...trust me!) with you and you'll be a hit, even with those who don't really drink or like alcohol!

Grab a cup and some ice and get ready for a treat!

Home Made Irish Cream

1 cup Whiskey* (add more/less to taste) 

1 can Sweetened Condensed Milk

1 cup Cream (I used 33%. To make a lighter version, substitute coffee cream (18%) or half & half (12%))

2 tsp Coconut Extract**

1 Tbsp Chocolate Sauce (I used Nesquick)

*The better the whiskey, the better the Irish Cream (I used Forty Creek Whiskey (Canadian) to make mine, but a good 18 yr old single malt scotch makes the best EVER...sorry Daddy Ladybug!!)

**Alternatives: Peppermint, Almond, Coffee, Vanilla

Combine all ingredients, mix well with a whisk, and pour into a serving container. Keep refrigerated. Fits nicely into a 750ml bottle.
Pour over ice or cut with eggnog for a delicious creamy holiday drink.

Happy New Year!

~Adel~

Green Pancakes

Green Pancakes

1 1/2 cup Flour

1 1/2 Tbsp Sugar

3 tsp Baking Powder

1/4 tsp Salt

2 Eggs, beaten

1 1/2 cups Milk

3 Tbsp Cooking Oil

Green Gel Food Colouring

Combine dry ingredients in a bowl. In a smaller bowl, combine wet ingredients. Mix wet ingredients into dry and stir mixture until just moist. Add food colouring last.

Pour batter onto a medium heat pan and cook about 2 minutes on each side (until pancakes are golden brown or until bubbles start to pop on uncooked side).

Serve with butter and maple syrup.

Happy St. Patrick's Day

~Adel~ 

St. Patrick's Day Shamrock Garland

This week Lady & Bug worked on decorating foam shamrocks with glitter glue & stickers. They spent hours at their little table "painting" and creating gobs of glitter glue.

We stapled them together and hung them on our front window. 

They only lasted a few hours until they pulled them down and pretended they were food, but it looked like we were in the St. Patty's Day spirit for a few hours anyway!

Ahh, life with toddlers...

~Adel~

Better than JRM - St. Patty's Day Dessert

I don't know what it is about Jonathan Rhys Meyers, but ever since I first saw Bend it Like Beckham, I've been in love. Maybe it's the voice (accent) or the lips, or the eyes, but I think he's fabulous.

So, in honour of my favourite Irish actor, I have created a St. Patrick's Day version of my favourite dessert.

Better Than JRM

1 cup flour

1/2 cup butter, softened

1 cup finely chopped pistachios (or use pecans or walnuts)

1 pkg cream cheese (8 oz or 250 ml)

1 cup sugar

3 cups prepared whip cream

2 Package of Pistachio Pudding mix (99g/4 servings)

2 Packages of Chocolate Pudding mix (99g/4 servings)

4 cups milk

Chocolate shavings

• Combine flour, butter and nuts in a food processor. Press into a 9x13 baking pan.
• Bake at 350F for 15 minutes. Let cool.
• Beat sugar and cream cheese until smooth. Fold in 1 cup of prepared whip cream. Spread over cooled crust.
• In another bowl, combine chocolate pudding mixes and 2 cups of milk. Spread over cream cheese layer.
• In one bowl, combine pistachio pudding mixes and 2 cups of milk. Spread over chocolate layer.
• Top with remaining 2 cups whip cream and chocolate shavings for garnish.

mmm...mmm...mmm

~Adel~

Rainbow Shot of Gold

Perhaps it's the Irish blood coursing through my veins or my love of the colour green, but St. Patrick's Day has been one of my favourite holidays as long as I can remember. 

Rainbows fascinate me and I just couldn't resist making rainbow Jello for the kids. Yumm...I had forgotten how much I love Jello! It brings back memories of elementary school and the clear plastic cups of lime Jello with whip cream and green sprinkles. 

I decided to make mini versions with rainbow Jello in shot glasses.

Rainbow Shot of Gold

Strawberry Jello

Orange Jello

Lemon Jello

Lime Jello

Blue Raspberry Jello

Grape Jello

Boiling Water

Cold Water (or ice)

Whip Cream

Chocolate Gold Coins (My Canadian version has Loonies!)

• In a bowl prepare the Grape Jello according to the directions.
• Pour into your chosen serving dish (I used shot glasses, but you could use a clear baking dish, wine glasses, clear fruit bowls, a large crystal bowl, or any other nice clear serving dish you can find. If you're making tiny ones like I did, you'll need a secondary dish for all the extras.
• Refrigerate until set (make sure it's level!). Make sure the layer is set before adding another one.
• Repeat with the Blue Raspberry, Lime, Lemon, Orange & Strawberry Jellos until you have all the colours nicely layered. 
• Top with a dollop of whip cream and a gold coin.
• I made these for kids...if you wanted to make adult versions, just replace the cold water with Vodka.

This is not for those looking for instant results...the process takes a whole day so don't expect to serve it the day you make it!

Slainte

~Adel~