Tag Archives: Irish

key lime pie cupcakes on serving tray

Celebrate St. Patrick’s Day at Home With These Key Lime Pie Cupcakes

These Baking Therapy key lime pie cupcakes are the perfect little treat to celebrate St. Patrick’s Day! Sweet and tangy flavours of key lime pie topped with a fluffy cream cheese frosting. Did I mention they’re also stuffed with a luxurious lime curd? These cupcakes are guaranteed to satisfy any sweet tooth. OK, now let’s get baking!

key lime pie cupcakes on serving tray

Key Lime Pie Cupcakes

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 30-40 minutes
Total Time: 3 hours, 10 minutes
Servings: 12 cupcakes

Ingredients:

Lime Curd
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lime juice (about 3 limes)
Pinch salt
½ cup (1 stick) unsalted butter, cubed
Green food gel colouring

Cupcakes
1 ¼ cup all-purpose flour
¼ cup graham cracker crumbs
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 egg white
¼ cup sour cream
⅓ cup milk
¼ cup lime juice
2 tsp lime zest
1 tsp vanilla extract

Frosting
½ cup (1 stick) unsalted butter, room temperature
8 oz cream cheese, room temperature
5 cups icing sugar, sifted
1 tsp vanilla extract
2 Tbsp lime juice
Gel food colouring (optional)

Equipment:

Muffin Pan, Amazon, $35.

Baking Cups, Amazon, $6.

key lime pie cupcake ingredients on countertop

Directions:

1. First, you’ll make the lime curd. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, egg yolk, lime juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Mix in gel food colouring (if using) — it’ll make the curd brighter. Place plastic wrap directly on the curd and refrigerate until it sets, at least 2 hours.

Related: Anna Olson’s Very Best Cupcake Recipes

3. Now, for the cupcakes. Preheat oven to 350°F. Line a muffin pan with paper liners, set aside.

4. In the bowl of a stand mixer with the paddle attachment, mix together the flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles wet sand, make sure not to over-mix. Add the egg, egg white, sour cream, milk, lime juice, zest and vanilla. Mix until the batter just comes together. Scrape down the sides and mix for another 10 seconds.

Related: Classic Irish Eats That’ll Bring the Emerald Isle to Your Kitchen

5. Divide the batter among the 12 cups, filling until ⅔ of the way full. Bake in the oven for 25-35 minutes until the edges are just golden and a toothpick when inserted in the centre comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack and cool completely.

key lime pie curd next to baked cupcakes

6. Now for the frosting. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth, scraping down the sides as needed. Gradually add the icing sugar and cream until smooth. Add the vanilla extract, lime juice and food colouring (if using), mix for 1 minute. Transfer to a piping bag.

7. Use a paring knife to scoop out the centres of the cooled cupcakes. Spoon about 1 Tbsp of the lime curd into the centre of each cupcake. Ice the cupcakes with the cream cheese frosting. Pipe on four-leaf clovers or add sprinkles to make it festive. Enjoy!

key lime pie cupcakes being filled with curd on wire rack

key lime pie cupcakes on wire rack

Like Sabrina’s key lime pie cupcakes? Try her no-bake key lime pie icebox cake or her easy gluten-free quinoa chocolate cake.

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Irish Slow Cooker Stew

This Slow Cooker Irish Stew Recipe is a Classic Restored

Irish beef stew is a cozy, family-friendly dinner, and it can be incredibly easy to make, especially when all you have to do is toss everything in a slow cooker. Our recipe uses beef, however, if you’re a true lover of lamb, feel free to use that instead. Of course, a hearty Irish stew isn’t complete without earthy root veggies and here, Yukon gold potatoes, parsnips, carrots and celeriac shine in a hearty medley. Make this easy version in your slow cooker or Instant Pot for St. Patrick’s Day or a chilly, yet busy weekday. It’s classic comfort food for contemporary schedules.

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Slow Cooker Irish Stew

Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Serves: 4 to 6

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Ingredients:

2 lbs stewing beef, cut into 1-inch pieces (see Notes below)
3 Yukon gold potatoes, cubed
1 celeriac (celery root), peeled and cubed
3 medium carrots, sliced
1 medium parsnip, sliced
1 yellow onion, diced
3 garlic cloves, minced
4 cups beef stock
1 bay leaf
1 tsp dried thyme
salt, to taste (check the saltiness of your beef stock before adding)
ground black pepper, to taste
chopped fresh parsley, for serving

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Directions:

1. Add all ingredients except parsley in a large slow cooker and stir to combine. Replace lid and cook on high for 4 hours or on low for 8 hours.

2. Once your cook time is up, give the stew a stir, spoon into bowls and top with fresh parsley. Serve warm.

Notes: 
If you have time, brown the beef first by searing the cubes in a skillet with a splash of olive oil over medium-high heat – it adds a great depth of flavour.

Serve something cool and creamy for dessert while keeping with the Irish theme and mix up this Guinness Ice Cream Float.

Traditional Irish Soda Bread

This bread is a quick and simple one to enjoy whether your favourite St. Patrick’s Day meal is a potato soup, beef stew or green eggs and ham.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 6-8

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Ingredients:

3 1/2 cups all purpose flour
2 tablespoons caraway seeds or cumin seeds
1 teaspoon baking-soda
3/4 teaspoon salt
1 1/2 cups (about) buttermilk

Directions:

1. Preheat oven to 400°F.
2. Lightly flour baking sheet.
3. Mix flour, cumin/caraway seeds (if using), baking soda and salt in large bowl.
4. Mix in enough buttermilk to form moist clumps. Gather dough into ball.
5. Turn out onto lightly floured surface and knead just until dough holds together, about 1 minute.
6. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet.
7. Cut an “X” 1-inch deep across the top of bread, extending almost to edges.
8. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.

Bangers and Green Mash with Onion Gravy

Saint Paddy’s day; when everything is green and made with Guinness. I don’t recommend the green beer, but I will happily take a green bagel though. Bangers and Mash is actually a British dish in origin, but when you make the gravy with beer and switch out that basic, boring mash for colcannon, you’ve got yourself some delicious Irish pub fair. Colcannon is normally made with kale, but I’ve decided that Swiss chard would also be excellent and I’ve even added some sautéed leeks to the mash. Now that lowly potato seems a bit more posh. Eat well, drink safely and enjoy St. Patrick’s Day!

Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4 servings

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Ingredients:

Green Mash (Colcannon):
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
2/3 cup whipping cream
1 teaspoon salt
Fresh black pepper

Banger_and_Mash_Danielle_Oron-1

Bangers and Onion Gravy:
2 tablespoons canola oil
4 links pork sausages (can be doubled for larger servings)
1 1/2 tablespoons unsalted butter
1 large yellow onion, sliced thinly
2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup Guinness
3 cups beef stock
1/2 teaspoon salt
Fresh ground pepper
1 tablespoon whipping cream
Maldon salt, garnish

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Directions:

For the Green Mash:
Heat the butter and olive oil in a sauté pan over medium heat.
Add the leeks to the pan and sauté until softened, about 4 minutes. Set aside
Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl.
Blanch the Swiss chard 1 1/2 – 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
Remove the leaves and squeeze out as much water as possible.
Roughly chop the chard, set aside.
Bring the pot of salted water back to a boil and drop in the potatoes.
Boil until fork tender, about 16-18 minutes.
Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Don’t over mix! Taste and add more butter, cream or salt accordingly.

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For the Bangers and Onion Gravy:
1. Pre-heat the oven to 375°F.
2. Heat the oil in a large skillet over medium-high heat.
3. Sear the sausages on each side until golden brown, about 3 minutes per side. Turn the heat off and transfer the sausages to a baking sheet.
4. Roast them in the oven for 15 minutes or until cooked through.
5. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
6. Once the butter has melted, add the onions and sprinkle the sugar over top.
7. Sauté the onions, stirring occasionally, until they have softened and browned, about 12 minutes.
8. Stir in the flour and cook for another minute.
9. Turn the heat up to medium-high and deglaze the pan with the Guinness, making sure to scrape the bottom of the skillet as it bubbles.
10. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
11. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.

To serve, place the green mash on each dish, top with a sausage (or two), onions and lots of gravy. To make it fancy, sprinkle with Maldon salt and fresh black pepper

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Notes & Substitutions:
– Feel free to double the amount of sausages – there’s enough gravy for it!
– Use good quality pork sausages (fennel spiced sausages are great)! Just don’t go for the hot Italian sausages or chorizo. Doesn’t work here.
– If Guinness is too bitter for you, you can add more sugar to the onions in the gravy or just use a lighter amber beer like Brooklyn Lager.

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.