Category: Food

30 Easy Irish Desserts to Bring to Any St. Patrick’s Day Party

St. Patrick’s Day is known as more of a, shall we say, adult holiday—what with all the booze and strong flavors (hello, corned beef and cabbage)—but we’re here to tell you: It can also be totally family-friendly. We think one of the best ways to do that is to add some light-hearted, fun desserts to your holiday spread in the form of Irish-inspired or Pinterest-worthy themed desserts. These St. Patty’s Day desserts are sure to be beloved by all, kids and adults alike.

When it comes to conventional Irish desserts, we’ve got to admit we’re taking some liberties. Our fave on this list, Irish soda bread, doesn’t usually contain any add-ins, much less the chocolate chips we’ve included (but they’re delicious!). What’s more standard is our Irish apple cake—we love fruit desserts because they feel slightly lighter, so we’ve included scones, apple crumble, and apple crisp too. They’re great for a little something sweet after a hearty Irish-themed dinner.

Looking for something over-the-top cute for your celebration? Everyone will love our shamrock cookies, our leprechaun bait, our pot o’ gold cups, or our Irish potato candy (coconut truffles that just look like potatoes). Kids will flip over them, and even miserly adults who don’t care for adorable can enjoy—they count as something green, so there’s no fear of getting pinched!

St. Patrick’s Day Cookies

Looking for an easy dessert to celebrate St. Patrick’s Day? Look no further than these shamrock-shaped cookies. Our sugar cookie recipe and simple royal icing makes these ridiculously easy to make and decorate—you don’t have to be a baking whiz to create these festive cookies. If you’re in need of an adorable (and delicious) good luck charm this St. Paddy’s day, you can’t go wrong with snackin’ on these cookies all day long.

Ingredients

For the cookies

  • 3 cups all-purpose flour, plus more for surface
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 Tbsp. milk
  • 1 tsp. pure vanilla extract

For the royal icing

  • 5 cups powdered sugar
  • 1/3 cup light corn syrup
  • 1/4 cup milk, plus more for thinning 
  • 1/4 tsp. almond extract (or vanilla) 
  • Green food coloring  

Directions

  1. Step 1In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until incorporated, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.
  2. Step 2When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes.
  3. Step 3Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely. 
  4. Step 4Meanwhile, make icing: In a large bowl, combine powdered sugar, corn syrup, milk, and extract. Add more milk a teaspoon at a time, if necessary, to thin out frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies. Add green food coloring until desired color is reached. 
  5. Step 5Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border. 
  6. Step 6Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if necessary. 
  7. Step 7Transfer icing to a piping bag fitted with a small round tip. Pipe icing into center of cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.

Try this link: delish.com/cooking/g26291458/easy-irish-desserts/

Photo ©PARKER FEIERBACH

Soft Batch Double Chocolate Fudge Cookies

 

Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!

 

Prep Time 10minutes mins Cook Time16minutes mins

Inactive Time 30minutes mins Total Time56minutes mins

Servings1 dozen

Ingredients 

  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • 2 and 1/2 teaspoons vanilla extract
  • Flaky sea salt, for sprinkling
  • Extra chocolate chips, for decorating

How to make Chocolate Fudge Cookies

  1. Preheat your oven and line a large baking sheet with parchment paper.
  2. Whisk together the dry ingredients!
  3. Melt chocolate chips and the butter in the microwave. And in a separate bowl whisk the vanilla sugars and eggs. Beat in milk and vanilla. Then add melted chocolate in and combine.
  4. Add the dry ingredients and stir to combine. Then toss in the remaining chocolate chips!
  5. Scoop 1/4 cupfuls of the batter onto the prepared baking sheet, and bake one tray at a time.
  6. Press a few extra chocolate chips on top of the warm cookies, if desired. Cool on the cookie sheet… then devour!!!
  • These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good hour before I even think about sneaking them off the tray.
  • Because these cookies are so chocolate heavy, I added a good pinch of salt and vanilla the the dough. Please don’t skip these two ingredients – they make it work.
  • Any chocolate chip brand will do.

Source: Baker by Nature

Now shown with ingredients!

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Miso Steak Bites for Your Super Bowl Party

Chicken is delicious, but steak feels celebratory.

Not Winging it

A Super Bowl party without chicken wings is like an egg without salt—awkward, and not as delicious as it should be.  However, supplementing with another protein is never a bad idea. Chicken is delicious, but steak feels celebratory.

Serving whole steaks to a crowd of football watchers is unwieldy and time consuming but serving steak bites is easy and clever. Cutting beef into bite-sized bits makes it easier to serve and eat.   Also, no need to get cutlery involved, toothpicks will do just fine.

Sirloin is the most popular steak bite cut. It’s not too expensive and fairly lean, with a pronounced beefy flavor that makes it perfect for bite-sized enjoyment. Unlike a ribeye, sirloin doesn’t have much intramuscular fat or connective tissue to break down. And it does best with quick, high-heat cooking. This will help ensure your steak bites are tender, not chewy, though you really don’t have to worry about chewiness if you use a miso-marinade.

There’s magic in miso

I’ve said it before but I’m going to say it once more: Miso is an incredible one-ingredient marinade. Just smear it on, let it work its magic overnight, then wipe it off and cook your meat as usual. Miso tenderizes the meat while imparting a nutty, lightly sweet, slightly funky “aged” flavor.  Basically, making your meat taste and feel much more luxurious than it is. 

In addition to tenderizing, miso flavors the meat so thoroughly, there’s no need for any additional seasoning. Just rinse off the paste and give the bites a quick sear. Then finish with a little browned butter.  It produces a bite that’s so meaty, so savory, and so tender, it just might unseat your wings as the favorite football-watching protein.

Browned Butter Miso Steak Bites

Ingredients (scale up as needed):

  • 1 pound sirloin steak
  • 1/4 cup red miso
  • A drizzle of vegetable or canola oil
  • 3 tablespoons unsalted butter
  • Finely chopped chives or parsley for garnish

Trim any big pieces of fat, gristle, or silver skin off of the steaks, and cut the meat into bite-sized pieces. Do not worry if the pieces are not 100% uniform. (Meat is muscle, and muscles are not 100% uniform.)

Add the meat and miso to a large Ziploc bag and smush it all together through the bag until the bites are evenly coated with the paste. Express as much air out of the bag as you can, then seal it up and let the meat marinate in the miso overnight (or up to 24 hours).

Grab your best searing pan and add about a teaspoon of neutral oil to it. Then wipe it around the entire surface of the pan with a paper towel. Heat the pan over high heat until it passes the water test.

Time to multi-task

While the pan is heating, take the steak bites out of the fridge, dump them in a colander, and rinse off the miso under cold running water. Pat the meat dry with paper towels, then sear the bites for a minute or two on each side, just long enough to get some dark color on them. (Don’t worry if they look a little burnt in spots. A little char is great!) Work in batches if necessary to keep at least half an inch of space between each bite.  However, a crowded pan can cause the bites to release moisture before they get a chance to brown, resulting in steamed steak bites (which no one wants).

Remove the bites from the pan once they are browned on all sides and set them aside. Repeat until all of your bites are browned. Now look at your pan. It probably looks quite blackened. You can try to clean it really quick, or you can decide that’s a problem for Future You and grab a new pan (this is what I did). Choose something pretty that can double as your serving vessel.

Heat this new pan (or the newly cleaned pan) over medium heat and add the butter. Let it foam and continue to heat until it turns a nice amber color and fills your kitchen with a rich, nutty aroma. Add the steak bites and toss them with the hot browned butter for about 30 seconds. Remove from the heat and garnish with finely chopped chives or parsley. Serve with toothpicks.

Article and photo By Claire Lower for (lifehacker.com)

Photo by thewoksoflife.com©

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Easy Cold Brew Coffee Pie

 

 

What the heck is coffee pie? 

From Author Hayley Parker, read on:

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee concentrate, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some coffee extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Then you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

 

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Coffee lovahs, this one’s for you!

 

 

Easy Cold Brew Coffee Pie
 
Author: Hayley Parker, The Domestic Rebel
Recipe type: Pie
 
Prep time: 
Total time: 
 
Serves: 8
 
This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it’s perfect for a hot day and for any coffee fanatic!
Ingredients
  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine; I used sweetened cold brew coffee but unsweetened will work)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish
 
Instructions
  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
  2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!
 

 

What’s the Deal with KALE?

This once-obscure veggie has become all the rage with health-conscious foodies across the globe. But is it really the amazing superfood that everyone claims it to be?

What exactly is kale?

Kale is a type of vegetable very similar to wild cabbage. It’s grown on many continents and comes in several different varieties.  3 varieties can be commonly found in supermarkets. Europeans ate kale voraciously up until the end of the Middle Ages.

In more modern days, the internet has revived its popularity once again by tagging it as a “superfood.”   Health-conscious eaters and dieters claim it to be a much more nutritious substitute than most other vegetables.

Is it really that good for you?

While it can depend on how you prepare it, the short answer is undeniably…yes!

Raw kale contains generous amounts of several vitamins and nutrients, most notably vitamin K, as well as hearty doses of vitamins A, C, B6, folate, and manganese. Vitamins C and B6 as well as fiber and potassium (which kale also contains plenty of) are proven to be essential for a healthy heart and useful in preventing heart disease.

Kale’s fiber and water content can also aid with digestion.  It boasts of high levels of beta-carotene and vitamin C which contribute to healthier hair and skin.

The thing to take away from its ingredients list is this: it’s impressive. Even by vegetable standards!

But wait…

One more thing to keep in mind: if a recipe calls for boiling your kale, beware! When boiled, this superfood loses the majority of these incredible health-boosts. Instead, look for recipes that call for steaming, stir frying, or microwaving the veggie. These methods have a much less damaging effect on its properties, so you’ll be able to enjoy nearly all the benefits of the green in its raw form – because let’s face it: not all of us enjoy kale in its natural, uncooked state!

So, what now?

Although kale isn’t the magical remedy that some would have you believe, its strikingly rich nutrient and protein content makes it undeniably beneficial in boosting and enriching your body. And, because it’s filled to the max with these dietary aids, it’s much easier to get the amounts you need with kale than with many other veggies.

So go ahead and shamelessly jump on that bandwagon. Your body will thank you for it!

Source: andrea heckler for gourmandize.com©

Related:  Can we talk about leaf lettuce for a hot second? – TUTORING YOU

Panera’s Bread Is No Longer Baked Fresh from Scratch

A freshly baked loaf of bread broken in half on a flour-dusted surface.

Panera Bread is halting operation at bread baking areas in underperforming locations. They are moving away from baking bread from scratch in cafes nationwide. In a Worker Adjustment and Retraining Notifications notice sent out in July, it was revealed that, a production facility in Brentwood, Missouri, plans to close by Sept. 12. All 72 employees are set to lose their jobs as a result.

According to Panera, the latest closure is part of a bigger plan to transition to a new model for how baked goods are produced. Within the next two years, they will close all remaining fresh dough facilities and shift to an “on-demand” bread production model.

Under the old school model, Panera dough facilities would mix and shape the dough used for its bread and other baked goods. That dough would then be sent to cafés, where it would be proofed and baked in the morning. The new model will use third-party contractors prepare the dough instead while following Panera’s recipes and instructions. They will partially bake, or “par-bake” the bread, then freeze and ship to restaurants for final baking.

According to a spokesperson, this will allow the cafes to prepare all the baked goods as needed throughout the day, instead of just in the morning. The good would be fresher and more readily available for customers. They can also add more restaurants in places where they couldn’t before, due to the limited distance the delivery trucks could travel from the facilities.

Source: eatthis.com©

This Simple Phrase Will Ensure You Get a Fresh Burger from McDonald’s

With this one simple trick, you’ll be lovin’ your freshly made burger

Have a craving for McDonald’s?  There’s no better feeling than biting into a piping-hot burger and french fries straight out of the fryer. But anyone who’s been to McDonald’s knows that’s not always what you get. More often than not, your McDonald’s meal was cooked before you ever placed your order.  While that’s not necessarily a bad thing, a freshly cooked burger will always reign supreme. And we have some excellent news for you: There’s a simple phrase to say to make that happen.

Keeping fast food fast isn’t always easy, and sometimes it comes at the cost of freshness. McDonald’s locations can get really busy.  So, employees often make popular sandwiches and other menu items in advance to keep wait times down. The end result is that the burgers aren’t always freshly cooked. That doesn’t mean they’ve been sitting out for hours, but they aren’t always made to order either.

What’s the phrase that will ensure a fresh burger?

To get a fresh burger every time you order from McDonald’s, order your burger “unseasoned,” according to former McDonald’s corporate chef Mike Haracz. Yep, that phrasing is all it takes. That’s because when McDonald’s cooks prepare their burgers, they always follow McDonald’s recipe.   That includes seasoning the meat patties with salt and pepper. By asking for an “unseasoned” burger, the cooks will inevitably have to make it fresh.

FYI, the same applies to McDonald’s french fries, which are usually salted right out of the fryer. Just ask for your food with no seasoning, and it will be made fresh. It works every time!

Are there any other tricks for getting a freshly cooked burger?

If you don’t mind your burger being unseasoned, then asking for it to be prepared this way is the one surefire way to get a freshly cooked burger. But if you’d prefer to have it cooked the original way, with salt and pepper, and still want it made fresh, all you have to do is ask. Tell the crew you’d like your burger “cooked to order” and they’ll make it fresh for you—you’ll just have to wait a few more minutes.

“Just ask nice and say you’re willing to wait,” says Haracz. “That’s the best way to do it and will be the least annoying to the restaurant crew.”

Some people think that requesting special modifications to your burger, like no ketchup or extra pickles, is a guaranteed way to have it freshly made, but that’s not the case. According to Haracz, burger patties are cooked in batches and kept in a food warmer until the burgers are ready to be assembled. So even though your burger is customized, it won’t be freshly cooked.

Source: rd.com©

8 Artificial Dyes to be Phased out of U.S. Food Supply

Your food and candy will look very different in the next two years. The Department of Health and Human Services (HHS) and the Food and Drug Administration announced that eight artificial food dyes and colorings will be phased out from America’s food supply by the end of next year.

The agencies will work with food companies to remove the eight artificial dyes found in medications, candy, ice cream, soft drinks, and other products. According to the Food and Drug Administration, these dyes are used to offset color loss due to exposure to light and extreme temperatures. Officials revealed during a news conference on April 22 that they are also used to add color to “colorless” and “fun foods. “

Under the Biden administration, the FDA has already mandated a ban on Red Dye No. 3 found in candy, desserts, and some medications by 2028 and from food by 2027 because it was shown to cause cancer in rats.

Federal officials are taking steps to pull the authorization of Citrus Red No. 2 and Orange B within the coming months. The other six dyes the FDA and HHS seek to eliminate by the end of 2026 include Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2.

The FDA will soon authorize four new natural color additives and partner with the National Institutes of Health to research “how food additives impact children’s health and development.”

While most people are aware of Red Dye No. 3, Red Dye No. 40 is linked to neurological disorders. It has already been banned from being sold in public schools in California.

Source: msn.com©

8 Foods with a Surprisingly Short Life, even in the Refrigerator

Just because you place something in the refrigerator, it doesn’t mean it’ll last forever. And how disappointing it is to discover the berries or sandwich meat you bought only a few days ago has already gone bad! To avoid this, rely on our guide below.   We’ll explain which foods have a short life in the refrigerator along with tips to help keep them fresher.

Short Life Foods

1) Organic Blackberries

©Arx0nt – Getty Images

First up are organic blackberries. Since organic blackberries aren’t treated with pesticides or insecticides, their thin skin and high-water content make them highly susceptible to bacteria growth.

To kill residual bacteria, wash the blackberries with vinegar and water. Use a preservation bag to extend the shelf life of the berries and store them inside the refrigerator crisper drawer.

2) Sliced Deli Meats

Turns out, you only have a few days to devour deli meats, so keep those sandwiches for your kids and yourself coming. “Deli meat sliced for you fresh in the store lasts three to five days in the fridge.  But commercially packaged deli meat is at five to seven days,” says Amanda Sauceda, M.S., R.D. “Both of these are pretty short!”

If you know you aren’t going to use up all your deli meat in that time frame, you can freeze it. “This way it doesn’t spoil, and you stay safe,” she says.

3) Cut Watermelon

The key to extending the life of a watermelon is to not cut into it until you’re ready to eat it within the next few days. In its whole form, watermelon has a long fridge life, but once cut, it’s highly perishable. Once sliced, the water is lost out of the flesh and loses its sweet flavor.

For whole-store ripe watermelon, you can keep it for up to a few weeks.  In addition, preserve the flavor of cut pieces by keeping them in an airtight container.  Then, eat the fruit in three to five days.

4) Kale

According to nutritionist and author Adita Lang, stalks of kale will last about three days in the refrigerator. She recommends placing them in a cup of water, so they stay fresh. “The average person keeps their kale in the produce bag and throws it into the vegetable drawer,” she says. “Here, it begins to wilt and soften because it lacks adequate moisture.”

5) Cooked Rice

Consume rice quickly, within one to two days of cooking. “This is due to the spore called Bacillus cereus, a bacteria that causes gastrointestinal illness,” she says. “The spore is heat-resistant and doesn’t die when cooking, but it can produce bacteria as it cools or is left in the danger zone, between 40 to 140 degrees Fahrenheit.”

6) Lettuce

Lettuce has a high-water activity, which is essentially the ratio of the vapor pressure in a food to the vapor pressure of pure water. The higher the ratio, the higher the chance that the water will leave the cells of the food and enter into the cells of the bacteria.

However, lettuce can last for up to 30 days. All you have to do is wrap the leaves in foil. Lettuce’s water activity can also be lowered by placing paper towels in a bag or container. The paper towels thus absorb the water loss from the lettuce leaves.

7) Hard-Boiled Eggs

You don’t have to worry about uncooked eggs. However, hard-boiled ones should be consumed one week after storing in the refrigerator. Hard-boiled eggs may harbor bacteria such as salmonella or listeria if the egg is not cooked fully. Also, since bacteria can live on the shell as well, it’s recommended to discard eggs with cracked shells before consumption. Eggs need to be stored around 40 degrees or below to be considered safe from bacteria growth.

8) Canned Fish

Finally, an unopened can of tuna or fish has quite a long shelf life, but an opened can is a different story. Once you open the can, you expose the fish to air, bacteria, and enzyme reactions so the shelf life significantly reduces to just a few days. Any canned product or jar like pasta sauce has a shortened shelf life once opened for the same reasons, though the shelf life can vary based on the acidity of the product. For example, foods stored in vinegar have a few more days than those that may be stored in oil.

Source: Woman’s Day©

Related:  7 Foods That Never Expire – TUTORING YOU

St. Paddy’s Day Sliders

Even if you’re not going to spend all day cooking, you still need something to nosh on, especially if you’re planning on celebrating St. Patrick’s Day with a variety of cocktails and green beer (as you should!)

 

Corned Beef & Cabbage Sliders

One of the most classic pairings for corned beef is, of course, cabbage, so in honor of this iconic St. Patrick’s Day duo, these corned beef sliders pack all of those festive flavors into a bite-size package. They’re easy to prepare and perfect for sharing.

Ingredients

  • 2 tsp. vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 cups sauerkraut (about 8 oz.), drained
  • 1 (12-ct.) pkg. Hawaiian rolls 
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. whole grain or Dijon mustard
  • 1 lb. sliced corned beef
  • 1/2 lb. sliced Swiss cheese

Directions

  1. Step 1 Preheat oven to 375°. In a medium skillet over medium-low heat, heat oil. Cook onions, stirring occasionally, until softened and translucent, about 10 minutes. Stir in sauerkraut; set aside.
  2. Step 2 Slice rolls still attached to each other parallel to work surface. In a small bowl, combine mayonnaise and mustard. On bottom half of rolls, spread mayonnaise mixture. Top with corned beef, Swiss cheese, and onion mixture. Close with still-attached top rolls. Arrange on a foil-lined baking sheet.
  3. Step 3 Bake sandwiches until warmed through and cheese is melted, about 10 minutes. Slice into individual sliders and serve warm.

Source: delish.com©

Photo credit: ©PHOTO: JOSEPH DE LEO; FOOD STYLING: BROOKE CAISON

Irish Soda Bread?  Here you go!

Irish Soda Bread – TUTORING YOU

Or perhaps something more substantial:

This Irish beef stew is the most satisfying St. Patrick’s Day dinner – TUTORING YOU