Top 5 St. Patrick’s Day Recipes

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5 St. Patrick's Day recipes: Irish soad breads, Baily's Irish Cream cupcakes and hearty Guinness Stout gingerbread.

Breads and sweets with an Irish twist for St. Patrick’s Day (and any day)

Any excuse to celebrate in the month of March is a great thing. With winter often on the fence, the crazy mix of weather we get this time of year is enough to make anyone a little weary. Just last week we were certain that the daffodils would soon be up and this week we’re back to snow and freezing rain.

St. Patrick’s Day is strategically placed to keep us all from complaining too much. (Although my mom, herself of hearty Irish stock, might argue that complaining is a bit of an Irish trait). In any case, an excuse to celebrate is a good thing and what better way to celebrate than with food.

5 St. Patrick’s Day Recipes:

Basic soda breads are always a treat. In fact, I don’t know why I don’t bake these simple, lovely loaves year round. Although not true Irish soda breads, our soda bread recipes take their cue from the classic recipes in that they’re made with just a few ingredients and are mildly sweet.

Sweet Currant Soda Bread:

A lovely boule-style bread.

Irish soda bread

Guinness Soda Bread:

A very hearty soda bread, barely sweet, just right served with stew or a ploughman’s lunch.

 http://www.crosbys.com/irish-soda-bread-with-molasses/

 

Brown Soda Bread:

A loaf-style soda bread that’s a little chewy and very flavourful, like oatmeal brown bread.

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

Guinness Gingerbread Cupcakes with Baily’s Irish Cream Glaze:

Sweet, moist and not over the top.

 

Guinness gingerbread cupcakes with Baily's Irish Cream Glaze

Guinness Chocolate Gingerbread Cake:

A flavourful gingerbread with a lovely dense crumb. No frosting necessary, a light dusting of icing sugar is all it needs.

Guinness chocolate gingerbread cake: A flavourful gingerbread with a lovely dense crumb. No frosting necessary, a light dusting of icing sugar is all it needs.

Brown Soda Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

Homemade brown bread is my weakness but I rarely take the time to make a yeast version of a moist and chewy oatmeal brown bread. That’s why I love this sort of bread recipe — It offers many of the benefits of an oatmeal brown bread made with yeast, but is quick (relatively) and easy to make.

I seem to forget about this sort of recipe until the calendar turns to March. Then, in the count down to St. Patrick’s Day, I seem to begin craving all of my Irish recipes. This recipe is similar to our old favourite, Whole Wheat Molasses Quick Bread, another oatmeal brown bread recipe that’s a great stand-in for a yeast bread.

This brown soda bread recipe arrived in my email a few days ago from the excellent website Leite’s Culinaria. It’s a source of well-tested recipes for classic comfort food that you might want to check out.

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

This moist brown soda bread will keep on the counter (wrapped) for a few days but as with most baked goods it’s best right out of the oven, spread with butter and jam.

I enjoy it toasted too (with almond butter and sliced banana) and I have been eating a slice alongside lentil soup and a hunk of extra old cheddar.  

Take note: This recipe calls for the buttermilk (or sour milk) to be added at the very end, after the eggs and flour mixture have been combined.

Brown Soda Bread Recipe

From Leite’s Culinaria.

Ingredients:

  • 2 3/4 cups whole-wheat or whole spelt flour
  • 1/3 cup all-purpose flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup rolled oats, plus more for sprinkling
  • 2 eggs
  • 2 tsp. oil, plus more for the pan
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 cups buttermilk or soured milk
  • Handful seeds or oats, for sprinkling

Instructions:

  1. Preheat the oven to 325ºF
  2. Line a 9-by-5-by-3-inch loaf pan with parchment paper or grease it well.
  3. In a large bowl whisk the flours, baking soda, salt, and oats.
  4. In another bowl beat the eggs with the oil. Beat in the molasses.
  5. Add the wet to the dry and mix gently.
  6. Add the buttermilk and mix gently until just combined.
  7. Scrape the batter into the prepared pan and smooth the top with a wet spoon. Sprinkle with rolled oats.
  8. Bake for 1 hour, until a tester comes out clean.
  9. Set on a wire cooling rack. Let sit for 10 minutes before removing from pan.

 

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Baking with Guinness – Recipes for St. Patrick’s Day Treats

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baking with Guinness beer

Any excuse to celebrate in March is a good thing.

Whether you have Irish roots or not, I see no need to pass up an opportunity to have a party in this slushy month.

Especially this year.  We have endured more than eleven feet of snow this winter in Southern New Brunswick and no February melt to take the snow banks down a notch. A “St. Patrick’s Day” snow storm is forecast for Sunday.

Snowman

Time to say “uncle”, buy a couple of pints of Guinness and get baking.

St. Patrick’s Day was always a celebration in our house. We didn’t have big parties but we had Irish food and mom would pin a little boutonniere of Shamrocks to my sweater before I left for school.

Baking with Guinness – St. Patrick’s Day Treats:

Guinness and molasses is a lovely taste pairing. It helps that Guinness on its own has a rich molasses notes so it adds extra flavour to baked goods. And adding Guinness to baked goods has a way of turning them into special-occasion food with no extra effort.

Take your pick among these three recipes that pair Guinness with molasses for delicious results:

Guinness Stout Chocolate Cake

chocolate stout gingerbread cake

Guinness Soda Bread

Guinness stout soda bread

Guinness Gingerbread Cupcakes with Baily’s Irish Cream Glaze:

Guinness gingerbread cupcakes with Baily's glaze

 

 

Hearty Guinness Soda Bread with molasses

Servings: 1 loaf serving(s)

Prep time: 20 minutes

Total time: 60 minutes

Cooking time: 40 minutes

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Hearty Guinness soda bread with molasses

What’s not to love about soda bread? Rustic, hearty and nourishing, soda bread suits the tail end of winter with its slushy days and damp chill.

Served alongside Irish Stew or generously slathered with butter and jam this simple loaf will stick with you, especially when made with wholesome flour.

This version from the blog Honest Cooking is made with stout beer for extra substance and flavour.  It also calls for spelt flour although whole wheat flour would work too, or all-purpose flour.

St. Patrick’s Day in my neck of the woods is destined to be very white this year, which is all the more reason to plan a warming meal for my family’s celebration and this Guinness soda bread will be at the centre of the table.  We’ll top the meal off with Guinness Gingerbread Cake, which is a great way to use up the rest of that can of Guinness you opened for the bread.

Hearty Guinness Soda Bread with molasses

Hearty Guinness Soda Bread with molasses Recipe

Ingredients

  • 4 cups + 3 Tbsp. spelt flour (or whole wheat or all-purpose)
  • ½ cup rolled oats
  • 2 teaspoons of baking soda
  • 1 teaspoon of sea salt
  • 1 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup + 1 Tbsp. stout beer
  • ¾ cup + 1 Tbsp. plain yogurt or buttermilk

Instructions

  1. Preheat oven to 375F and line a baking sheet with parchment paper
  2. In a large bowl combine the flour, oats, baking soda and salt.
  3. Stir in yogurt (or buttermilk), molasses and stout, mixing until just combined.
  4. Working quickly, scrape dough onto a lightly floured surface and form into a ball, dusting with flour if dough is too sticky.
  5. Place on the prepared baking sheet, dust it with flour or rolled oats and cut a cross in the top of the dough.
  6. Bake for 40 minutes, until the loaf sounds hollow when tapped on the bottom.
  7. Cool on a wire rack (but eat while still warm)

Tip: For a tender crumb place a small pan of water in the oven along with the bread.

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

Here’s to eating well, everyday,

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Irish soda bread with molasses

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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A classic Irish Soda Bread recipe sweetened with a little molasses. Extra easy. Ready in under an hour.

A classic Irish Soda Bread recipe sweetened with a little molasses.

I consider myself half Irish since two of my great grandparents (or was it great, great?) arrived on a boat from Galway back in the 1800’s. But even if I didn’t claim Irish heritage I’d still be a fan of Irish soda bread. Moist and hearty, it’s a satisfying treat in the often slushy month of March.

A classic Irish Soda Bread recipe sweetened with a little molasses. Extra easy. Ready in under an hour.

Quick to mix up, you can have a loaf of Irish Soda Bread with molasses on the table in under an hour.

And what a lovely loaf it is, round and crackled on top.

You’ll want to eat it all at once, and you should. It has a nasty habit of drying out so consider it your duty to devour it in one day.

The soda bread recipes that I grew up with didn’t include molasses but I couldn’t help but think about what a great addition molasses would make to this soulful bread. So off I went in search of a version with molasses.

I found this recipe on Food.com and made only the slightest adaptation: I substituted currants for raisins.

For all of you Irish soda bread purists, I appreciate that this isn’t a “true” Irish soda bread. But it sure is delicious.

Irish soda bread with molasses

  • 1/2 cup rolled oats
  • 1 3/4 cups buttermilk*
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsps vegetable oil
  • 3 cups flour
  • 1/2 cup whole wheat flour
  • 1 Tbsp sugar
  • 1 1/2 tsps salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup currants

Directions:

  1. Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
  2. Mix dry ingredients in large bowl.
  3. Make a well in the dry mixture and add the liquid all at once; add currants.
  4. Stir until dough pulls together in a shaggy mass.
  5. Let rest 3 minutes.
  6. Flour your work surface and hands.
  7. Scoop the dough onto floured surface and knead gently, sprinkling with flour as required.
  8. Knead gently just until dough comes together, cut in half and shape into two balls.
  9. Place on a parchment lined baking sheet that has been sprinkled with cornmeal.
  10. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep.
  11. Leave plenty of room between the loaves.
  12. Bake at 400 F for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty.
  13. When done, the bottom should sound hollow when tapped with a finger.
  14. Cool loaves before slicing

*You can use soured milk if you don’t have butter milk. Just put 1 1/2 Tbsp vinegar in a measuring cup and fill it to the 1 3/4 cup mark with milk. Let sit for 5 minutes before using. Or put 1/4 cup plain yogurt in a measuring cup and fill to the 1 3/4 cup mark with milk. Stir well.

Do you love molasses quick breads? Try this oatmeal brown bread recipe.

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Guinness Gingerbread Cupcakes with Baileys Glaze

Servings: 12 cupcakes serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Guinness gingerbread cupcakes with Baily's glaze

Guinness Gingerbread Cupcakes with Baileys glaze show off the perfect pairing of ginger and Baileys Irish Cream. An easy and impressive dessert. 

When I was growing up we always had candied ginger in our house. It was a favourite of my mom’s so was a staple in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made candied ginger seem like some sort of exotic candy from long ago.

Candied ginger makes Guinness Gingerbread Cupcakes a little special.

Candied ginger is delicious dipped in dark chocolate and is pretty when diced and sprinkled on cakes but when tucked into baked goods (like these Guinness gingerbread cupcakes) it gives an unexpected hit of chewy sweet heat.

Served with or without the Baileys glaze, they make a lovely dessert to top off a mid-March meal.

Guinness Gingerbread Cupcakes with Baileys Irish Cream Glaze

Makes 12 cupcakes

From Fine Cooking.com

  • 1/2 cup stout beer (Guinness)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup oil
  • 1/4 tsp. baking soda
  • 3/4 cup packed light brown sugar
  • 1-1/3 cups flour
  • 1-1/4 tsp. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup finely minced candied ginger

For the Baileys Irish Cream Glaze:

From Love Veggies and Yoga

  • 2 Tbsp Baileys Irish Cream
  • ½ Tbsp soft butter
  • 1 to 1½ cups icing sugar
  • ½ tsp. vanilla

Make the cupcakes:

  1. Line a standard 12-cup muffin tin with cupcake liners & preheat oven to 350 F.
  2. Bring the stout, molasses, and oil to a boil over medium-high heat.
  3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam, then settle.)
  4. Stir in the brown sugar, then let cool.
  5. In a small bowl, whisk the flour, baking powder, ginger, cinnamon, cloves, and salt.
  6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. (Don’t over-mix.)
  7. Gently stir in the minced candied ginger.
  8. Spoon into prepared pan and bake 22 to 24 minutes.
  9. Let cool completely before glazing.

Make the frosting:

  1. Cream the butter with a tablespoon of icing sugar.
  2. Add the Baileys and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
  3. Spread on cupcakes right to the edge so the extra dribbles down the side.

If you’re a fan of gingerbread you’ll love our gingerbread e-book full of timeless favourites. When you reach our gingerbread page just double-click the e-book to view or download. No e-reader required.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.