Wouldn’t dare miss this annual blog crawl since I have Irish heritage from both my Dad & Mom. More importantly my friend, Kathleen, is so gracious to host this every year. Make sure you stop by Cuisine Kathleen and check out all the links.
When I see this little saying I automatically think of my nieces..YES, that means Jill, Katie, Abby, Jessie, Shelly, Sarah, Amy & Gina.
My favorite St. Patty's drink.. A grasshopper
Now for the treats ...
Chocolate Mint Irish Cream Cheesecake
Adapted from BHG
Ingredients
1-1/2 cups finely crushed chocolate wafers, chocolate graham crackers or chocolate Teddy Grahams*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened room temperature
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1-2 tablespoons cornstarch
1/2 cup Baileys Irish cream Chocolate Mint liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in cornstarch, liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Adding 1 to 2 tablespoons of cornstarch into the mix is also a great idea to help prevent cracking. Cornstarch is also coagulant. That is a substance that causes a liquid to change into a thickened mass. This is why Junior's and many other high-end cheesecake makers use it in their cheesecake recipes.
This was so good and so rich!! It really needs the whipped cream on top or a raspberry sauce would be great also on the side! Have to tell you the truth... the reason I initially put the whipped cream on top was to camaflouge a large 'crack' on the top (I even had it in a water bath). Sending most of this home with my DIL, Carrie, who celebrated her birthday yesterday. The rest I will take to the office since my boss is a dedicated chocoholic.
NEXT…
A very simple and quick dessert
“Lucky You" Mint Pie
1 cup (6 oz.) Nestles Semi-Sweet Mini Morsels
1 can (12 fl. oz.) Evaporated Milk
1 tablespoon butter
1 prepared 9-inch (6 oz.) chocolate crumb crust
1 package (3.4 oz.) vanilla instant pudding and pie filling mix
1/3 cup water
1 teaspoon peppermint extract
3 to 4 drops green food coloring
1 container (8 oz.) frozen whipped topping, thawed, divided
Additional Mini morsels, fresh mint sprigs (optional)
MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.
MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.
REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.
Very Best Baking
Last but not least….
I HAD to try Kathleen’s soda bread. Now keep in mind I never make bread of any kind, except maybe banana bread. Had no idea if I was doing it right, what the consistency was supposed to be, NADA, NOTHING to go on! I left out the raisins since they are not a favorite of mine.
Irish Soda Bread
Kathleen’s Recipe
4 C flour
1 t salt
4 t baking powder
1 t baking soda
3/4 C sugar
2 t caraway seed
1 C raisins
1 egg
1 t vanilla
2 C buttermilk
1/4 stick of soft butter
Sift dry ingredients. Mix in the seeds and raisins. Add buttermilk and vanilla and mix.
Add beaten eggs and soft butter, mix
Put into 2 greased loaf pans, or 1 10 in round. Slit the top with a knife.
Bake at 350 about 30 to 35 for loaf pans, 50 for round.
Brush with butter or milk 10 min before removing from oven.
Check center to see if done, do no over bake..
I made one round loaf on Silpat and one loaf…they may look a little crude but…I was really surprised at the taste. I actually like the caraway flavor. My friend Sue and her hubby just left taking the balance of the round loaf and three pieces of the cheesecake! Sue made the comment her Mom always used to put caraway seeds on pork chops when she was growing up.
As any GOOD Irish family, we have our own Kathleen’s …My Dad’s little sister Kathleen I never met, she died at the age of 14 from a ruptured appendix. This is a school photo taken in 1932…
She’ll probably kill me for this – but our other Kathleen is my niece who goes by ‘Katie’, isn’t she a cutie and a beauty!! She is actually the namesake for the Kathleen above.
Thank you Kathleen for hosting this ‘crawl’, and anxious to check out everyone’s links! I'm also joining in on JanMary's St Patricks Day Carnival - check out all the great links here also!
