St. Patrick’s Day Treats

Hi everyone,

Today I’m going to be sharing some fun and delicious St. Patrick’s Day treats. I’m Irish, so I like to do it up a little and have some fun with the day. But whether you’re Irish or just want some festive food, these treats are perfect.

The first treat we have is a Bailey’s Chocolate Cake. Bailey’s is a St. Patrick’s Day staple and I find that it pairs really well with chocolate.

What You Need (Cake):

  • 2 cups of all purpose flour
  • 2 cups of sugar
  • 3/4 cup of natural unsweetened cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 large eggs
  • 3/4 cup of milk
  • 1 cup of vegetable oil
  • 1/2 cup of Bailey’s Irish Cream
  • 3/4 cup of boiling water
  • 1 teaspoon of vanilla

What You Need (Bailey’s Frosting):

  • 1 1/2 cups of butter
  • 1 1/4 cups of shortening
  • 10 1/4 cups od powdered sugar
  • 5 tablespoons of Bailey’s Irish Cream

What You Need (Chocolate Ganache):

  • 4 1/2 ounces of semi sweet chocolate chips
  • 6 tablespoons of heavy whipping cream

What You Do (Cake):

  • The first step here is to prepare the cake pans and for this you’re going to take three 8 inch pans and put parchment paper on the bottom and grease the sides. Then preheat your oven to 300 degrees Fahrenheit.
  • Next take all of your dry ingredients and add them to a large bowl, making sure well combine them. To that mixture, add the eggs, milk, oil and Irish Cream and mix it well. Finally, add in the water and the vanilla.
  • Once that is well combined divide the batter evenly among the three pans. Bake for 32-34 minutes or until you stick a toothpick in and it comes out with just a few crumbs.
  • When the cakes are done take them out of the oven and cool them for 10 minutes before moving them to a cooling rack to cool completely.
  • As the cake cools, make the frosting. For that, the first step is to take the butter and shortening and beat them together until it’s smooth.
  • Once smooth add in about half of the powdered sugar but make sure to mix until smooth after each spoonful of powdered sugar.
  • Add in 4 tablespoons of the Irish Cream and mix until well combined. Then, slowly, add in the rest of the powdered sugar. If you find that you want a smoother consistency after adding the additional powdered sugar, add the rest of the Irish Cream.
  • The first step to putting the cake together is to take a serrated knife and cut the tops off of the cake layers so each layer is flat. Once you’ve done that, place the first layer on a plate or cake circle and spread 1 cup of the frosting into an even layer.
  • Add the second layer of cake and cup of frosting and top with the third layer of cake and frost the cake with the remaining frosting.
  • Once frosted, set aside and make the chocolate ganache. To do that add the chocolate chips to a glass bowl. Then microwave the heavy cream until it’s boiling and add it to the chocolate chips. Cover the bowl with plastic wrap for around 5 minutes then whisk until the chocolate is smooth.
  • Take a spoon and drizzle the ganache down the sides of the cake. Then pipe little dollops of frosting around the boarder of the cake and spread the remaining ganache in the middle of the boarder.
  • Serve and enjoy!

The second treat we have is Brownie Mint Trifle. I love trifle, so I’m excited to make this one.

What You Need:

  • 1 9×13 pan of your favorite brownies
  • 1 3.4 ounce package of vanilla instant pudding mix
  • 1 1/2 cups of cold milk
  • 1 cup of whipped topping
  • 1/2 teaspoon of mint extract
  • Sprinkles for garnish

What You Do:

  • In a bowl, take the pudding mix and cold milk and mix together until smooth. Then add in the peppermint extract and combine well. Refrigerate for 5 to 10 minutes.
  • While the pudding is chilling, take your brownies and cut them into 1 inch squares and set them aside.
  • Take the pudding out of the fridge and fold in the whipped topping.
  • Take the container you’re going to serve them in the start to assemble. First take a few pieces of brownie, then top that with a few tablespoons of the pudding mix and repeat that process 2 or 3 times. Top with whipped topping and sprinkles.
  • Serve and enjoy!

The last treat we have is St. Patrick’s Day Muddy Buddies. I love muddy buddies and they’re always well received at parties, so this was a no brainer for me.

What You Need:

  • 4 1/2 cups of Rice Chex cereal
  • 1/2 cup of white chocolate chips
  • 1/4 cup of peanut butter
  • 2 tablespoons of butter
  • 1/3 cup of powdered sugar
  • 1/4 cup of green M&M’s
  • 1/4 cup of Lucky Charms Marshmallows
  • Green food coloring

What You Do:

  • Take the cereal and place it in a medium bowl and set aside.
  • In a small microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave, uncovered, on high for 1 minute. Then stir until smooth.
  • Pour that mixture over the cereal and mix until evenly coated. Then place half of the cereal in a sealable bag and add the powdered sugar.
  • Shake the bag until it’s well coated and spread the cereal on a baking sheet for about 15 minutes.
  • Take the green food coloring and stir it into the other half until you achieve a bright green color. Then spread out on another baking sheet for about 15 minutes.
  • In a bowl combine both cereal mixtures, the white chocolate, green M&M’s and Lucky Charms Marshmallows.
  • Serve and enjoy!

That about wraps it up for this post, if you guys make any of these treats tweet me a picture or tag me on Instagram, because I’d love to see.

Until next time, have fun making treats and have a Happy St. Patrick’s Day :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Poshmark: KyraSage18

Pinterest: Kyra Sage

Amazing carrot cake

Hi everyone,

As Easter is this Sunday, I thought I would share one of my favorite carrot cake recipes. Obviously this isn’t solely an Easter dessert, so if you don’t celebrate then you can make it any time. This carrot cake is one my mother started making a few years ago for Easter  and I quite like it. I’ve always had a love/ hate relationship with carrot cake, sometimes I find it too dense and other times it’s perfect. I guess it depends on the recipe you use. This one I have written down, but it actually comes from The Amish Cook’s Family Favorite Recipes. I have no clue where my mother purchased this cookbook because we’re not Amish but there are some pretty good recipes in there.

What you need:

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large beaten eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups of peeled and grated carrots
  • 1/2 cup chopped walnuts
  • 1 cup raisins

What you do:

  • Preheat oven to 350 degrees Fahrenheit
  • Grease a 9 by 13 pan. My tip for this is to use parchment paper to line to pan that way when you take the cake out you can lift it without worrying about it falling apart. And make sure your cake pan is deep. This makes a good amount of batter and as I found out the first time I made this cake, not using a deep enough pan will make it dense and heavy
  • In a large bowl, combine the sugar, eggs and oil
  • In a medium bowl combine the flour, baking soda, salt and cinnamon. Whisk to blend
  • Stir the dry ingredients into the wet ingredients
  • Then add the carrots, walnuts and raisins and stir until combined
  • Pour batter into cake pan and distribute evenly
  • Bake for 35-40 minutes or until you can stick it with a toothpick and it comes out clean
  • Take out of the oven and let cool completely

For the cream cheese frosting what you need is:

  • 1 pound of sifted powdered sugar
  • 1 8 ounce package of softened cream cheese
  • 4 tablespoons of softened butter
  • 1 teaspoon of vanilla extract
  • 1/2 cup chopped walnuts

What you do:

  • In a medium bowl cream together the powdered sugar, cream cheese and butter
  • Add in vanilla extract and walnuts and stir until well combined
  • Spread on to cake after it’s completely cooled

That about wraps it up for this post, if there’s anything that I would change about this cake it would be the walnuts, I’m personally not a big fan of them. And the next time I make it I probably won’t put them in. But if any of you guys do end up making this cake tweet me a picture or tag me on Instagram because I’d love to see how it turns out.

Until next time, if you do make this cake enjoy it and I hope you all have a happy Easter :).

-K

Twitter: @KSagerson

Instagram: Kyra Sage

Pinterest: Kyra Sage