Guinness Chocolate Layer Cake, A Flavor Triangle

I’ve always had a weakness for any food that feels very tied to a place. It’s just my thing. And Guinness and chocolate have always belonged together anyway. Both dark and a little bitter. Both better when they’re taken seriously.

I also have a long history of starting something in the kitchen that seems perfectly reasonable and then somehow it turns into a much bigger project than I expected. It usually starts with a normal thought like, “a Guinness chocolate cake would be good for a dinner party, basically a chocolate stout cake, and St. Patrick’s Day is coming up,” and somewhere along the way I end up soaking fruit in stout, brushing syrup into cake layers, and spreading tart currant jelly in the middle like it was always part of my plan.

And once I think about it, I won’t leave it alone until I resolve it. This doesn’t just happen with food, by the way.

Around the time I first started thinking about this cake (2006) my days were pretty insane. I was moving between vineyard class work, wine tastings, distillation, flavor analysis and yeast biology classes where my days were mostly learning how to break flavor apart into micro components and understand why something tasted the way it did. When you spend enough time doing that, your brain starts organizing ingredients the same way. I stopped thinking about recipes as single ideas and started thinking about how flavors balance each other out. Once that’s required of you at that level, it reorganizes how you think about everything you taste. Sometimes I wish I could turn it off.

The stout came first because I knew I wanted to create a dessert around Guinness. Chocolate followed immediately because roasted grain and cocoa already hang out in the same dark corner of the flavor world. But those two together can feel very heavy as a pair, so I knew the third piece had to be something different enough to drive against them.

Currants were the first thing that made sense. Weird, right? Especially for the American palate.

But hear me out. They show up constantly in Irish baking, and by that point I had already spent years smelling and tasting currant notes in wine, a very common descriptor, so that flavor already existed in my head as something familiar. Currants are tart, slightly dark, and cheerful enough to cut through chocolate without disappearing into it. It was kind of a bullseye.

At some point I sketched out a little triangle in my kitchen journal. Three points. Stout on one side, dark chocolate on another, currants on the third. Once those three things were sitting there in the margin, the rest of the cake started assembling itself in my head.

And then of course I had to figure out how to bring it to life. And this was a couple years before this site even existed.

So somewhere around two in the morning, after vineyard work, classes, homework, dinner, and getting the kids to bed, I was standing in my kitchen soaking currants in stout and trying to turn that flavor triangle into a cake. When I look back now at that page in my cooking journal, I have a written note in the margin:

“2:23 a.m. What kind of stupidity are you performing right now? Go to bed. Your kids will be up in three hours.”

Guinness went into the batter so the chocolate cake passed that roasted stout flavor on. I soaked the currants in the stout too so they stayed lively and tart instead of fading into the background. I made a cocoa stout drizzling syrup and brushed it into the warm layers so the cake would hold onto that chocolate flavor all the way through. Then I added a layer of currant jelly in the middle because the whole thing needed one clean line of fruit to keep the chocolate from becoming the ultimate boss. Even I have chocolate limits.

After many trials, my final cake ended up right where that little triangle was pointing. Dark chocolate, roasted stout, and tart currants all happily communing together to keep every bite really interesting.

This is not the quickest cake in the world, but every part of it exists because of those three flavors and the way they balance each other.

Looking back, the cake probably existed the moment I drew that triangle. The two-in-the-morning baking sessions were just the formality.

I don’t remember if I ever served it at a dinner party or not.

What is a Guinness Chocolate Cake?

• Guinness in chocolate cake isn’t there so the cake tastes like beer. It’s because stout already has the same roasted flavors chocolate has – malt, coffee, and bitterness. Chocolate sees that and says, “hey, finally, someone who understands me.” Honestly, it’s one of the most perfect pairings, which is why this style of chocolate stout cake works so well.
• When stout goes into the batter, it develops the cocoa flavor instead of sitting on top of it. The cake ends up tasting darker and richer without becoming sweeter.
• In this cake, I didn’t want the Guinness only in the batter. So I soaked the currants in the stout first so they would plump up and hold that flavor all the way through the cake.
• That same stout gets turned into a cocoa syrup that gets brushed over the cake layers. That syrup sinks in while the cake is still warm and keeps everything ridiculously moist.
• And because I couldn’t stop, there’s the currant jelly layer, which sounds slightly chaotic until you taste it. Dark chocolate cake needs something tart or it turns into a chocolate brick.
• Finally, I covered the whole thing in bittersweet chocolate icing, which is less “frosting” and more a thick chocolate blanket holding the layers together.
• By the time the cake is finished, you don’t taste Guinness as beer. You just taste a very dark chocolate cake that somehow feels more complex than the ingredients it started with.

Ingredients

• Guinness stout – This is where the whole cake starts. Guinness has the roasted, slightly bitter flavor that makes chocolate taste darker instead of sweeter.
• Dark brown sugar, granulated sugar and confectioners’ sugar – Three sugars show up here because each one ends up in a different part of the cake. Brown sugar goes in the syrup, granulated sugar in the batter, and confectioners’ sugar finishes the icing.
• Unsweetened cocoa powder – Cocoa is the bridge ingredient in this cake. It shows up in the batter and again in the syrup so the chocolate flavor runs through the entire thing.
• Vanilla extract – Chocolate desserts always taste better once vanilla is involved.
• Dried Zante currants – These are the tiny currants you’ll find next to the raisins in the grocery store. They’re small, slightly tart, and once they soak in the Guinness they become little bursts of flavor throughout the cake. Currants show up constantly in Irish and British baking, especially in darker cakes and puddings. So this isn’t a random baking whim.
• Semisweet and dark chocolate – Both get used here. The semisweet melts into the batter, while the darker chocolate goes into the icing so the whole cake doesn’t go too sweet.
• Mini chocolate chips (optional) – Just a garnish if you want a little extra chocolate on top. Completely optional.
• All-purpose flour – Regular all-purpose flour is all this cake needs.
• Butter, eggs, baking powder, baking soda and salt – These are the usual cake ingredients. They give the cake richness, lift, and enough balance so the chocolate doesn’t overwhelm everything else.
• Red currant jelly – This is the fruit layer between the cakes. Currant jelly cuts through the chocolate and stout. Tart fruit like currants is traditional in Irish desserts. If you can’t find red currant jelly, a good quality grape jelly works surprisingly well as a substitute.
• Heavy cream – Used for the icing. When it’s whipped with the melted chocolate, it turns into a thick, spreadable chocolate mixture that coats the entire cake.

How to Make This Guinness Chocolate Layer Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start with the icing)
  The icing needs time to chill and thicken, so make it first. Heat the cream until it just starts to simmer, then pour it over the chopped chocolate and whisk until smooth. Cover and refrigerate it while the cake bakes. Later it gets whipped into a thick bittersweet icing.
• Step Two (make the stout syrup)
  In a small saucepan, whisk together the Guinness, brown sugar, cocoa powder, and vanilla. Heat it gently until the sugar dissolves and the syrup becomes smooth. Set it aside. This gets brushed over the cake layers while they’re still warm.
• Step Three (soak the currants)
  Pour the Guinness stout over the currants and let them sit for about 15 minutes. They’ll plump up and absorb the stout, which is what gives those little bursts of flavor throughout the cake.
• Step Four (make the cake batter)
  Whisk the dry ingredients together in one bowl. In another bowl, beat the butter and sugar until smooth, then add the eggs and vanilla. Stir the chocolate mixture with the buttermilk, then add the dry ingredients alternately with the chocolate mixture until the batter comes together.
• Step Five (bake the cake layers)
  Stir the soaked currants into the batter, divide it between the prepared pans, and bake until a toothpick comes out clean. Let the layers cool briefly, then turn them out onto a rack.
• Step Six (syrup, jelly, and icing)
  Poke the warm cake layers with a skewer and spoon the stout syrup over them so it soaks into the layers. This is the moment the cake really becomes itself. Spread the currant jelly over the first layer, add some of the icing, then stack the second layer and finish icing the entire cake.

Recipe Tips

• You don’t want to skip soaking the currants. Dry currants will disappear into the batter. Soaking them in Guinness stout first plumps them up and gives you those little bursts of tang throughout the cake.
• Make sure to brush the syrup on while the cake is warm. Warm cake will absorb the stout syrup much better than cold cake. If the layers cool completely first, the syrup sits on top instead of soaking in. You don’t want that.
• Poke the cake layers before adding the syrup. A skewer or toothpick makes tiny channels so the stout syrup can sink into the cake instead of sliding off the surface.
• Let the jelly layer chill before stacking. After spreading the currant jelly, give it about 30 minutes in the refrigerator. It firms up slightly and keeps the layers from sliding around when you add the icing.
• Start making the icing early. The chocolate cream mixture needs several hours in the refrigerator before it can be whipped into icing. If you forget and try to hurry it, it won’t thicken properly. Make it first and it will be ready when the cake is done.
• Promise me you’ll use good chocolate for the icing. The icing is mostly chocolate and cream, so the flavor of the chocolate really matters here.
• Let the cake rest a bit before serving. After the stout syrup, currant jelly, and icing come together, the cake tastes better after resting for a little while. Everything relaxes in and the layers hold together better when you slice it.
• Have a spoon ready when you make the stout syrup. There will be a moment when you think about just drinking it. I’m not saying you will. I’m just saying the thought will occur.
• Try not to eat the soaked currants while you’re assembling the cake. They taste like tiny stout raisins and disappear faster than you think. Experience is speaking here.
• Let the icing chill long enough. If you get impatient and try to whip it too early, it turns into a chocolate soup and then you’re standing there reconsidering your tendency for impatience.
• Don’t fall apart if the syrup looks like a lot. The cake absorbs it. That’s the whole reason for poking it full of holes in the first place.

Storage

• Refrigerator (up to 4–5 days) – Because the icing is cream-based, store the cake in the refrigerator. Cover it loosely or place it in a cake container so it doesn’t dry out.
• Bring to room temperature before serving – Cold chocolate cake can taste a little muted. Let the cake sit at room temperature for about 30 minutes before serving so the icing softens and the chocolate flavor comes back to life.
• Texture over time – The cake gets better after the first day. The stout syrup continues soaking into the layers and the currant jelly soaks in, so everything tastes more blended.
• Freezing – You can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and freeze for up to 2 months, then thaw completely before adding the syrup, currant jelly, and icing.

FAQs

• Does the cake taste like beer?
  It does not. Guinness gives the chocolate flavor more nuance. The cake tastes rich and dark, not like a pint.
• Why soak the currants in stout first?
  So they plump up and don’t pull moisture out of the cake while it bakes. It also lets the fruit pick up some of the stout flavor. They’re sneaky good.
• What if I can’t find red currant jelly?
  Use a good grape jelly. You want something with a little tartness to cut through the chocolate cake. However, grape jelly will make the cake slightly sweeter.
• Can I skip the syrup step?
  You can, but it’s one of the steps that makes the cake special. The syrup soaks into the layers and keeps everything extra moist.
• Do I have to make the icing ahead of time?
  Yes, yes, yes. It needs several hours in the refrigerator so it firms up enough to whip into a spreadable icing.
• Is this a complicated cake to make?
  Not really. There are a few moving parts: soaking currants, brushing syrup over the layers, making the icing ahead, but none of it is difficult. It just means you’re the kind of person who doesn’t mind putting a little extra effort into a cake.
• Why does this cake have so many steps?
  Because each step adds something. The stout syrup keeps the cake tender, the currants bring a little tartness, the jelly cuts through the chocolate, and the icing ties everything together. You can make a simpler chocolate cake, but this one is built this way on purpose.
• Why put Guinness in a chocolate cake at all?
  Because Guinness stout and chocolate are naturally complementary. The roasted malt flavor in Guinness develops the cocoa and makes the cake taste darker and richer without adding more sugar.

From My Kitchen Notes

These are observational margin scribbles, not a speech.

• Currants look like raisins (they’re actually dried baby grapes) that shrank in the wash, but the second they come in contact with something warm, they transform into little bursts of rebellion hiding inside the cake, which feels like a mirror to my personality.
• Chocolate and Guinness stout have a way of finding each other without much guidance. Some combinations just know where they’re going.
• There’s a certain peace in committing to a cake that clearly isn’t trying to be simple. Once you’ve made the syrup and opened the currant jelly, you’re already in it.
• Some ingredient combinations look strange until you realize they’ve been working together for centuries.
• At some point while making this cake I always realize I could have stopped about three steps earlier and still had a perfectly good dessert. But then I wouldn’t be me.
• Things worth finishing usually take longer to come together than anyone expects. The right ones always know.
• Some things take a while to line up properly. The only real mistake is walking away before they do.
• I thrive in moments where everything looks like it’s a mess. It only means the good part is coming.
• I’ve learned that when an idea keeps improving as you add to it, the smartest thing to do is usually keep going and see where it ends.
• Sometimes the best flavors don’t show up immediately. They need time to move through things first.
• Sure, there are easier desserts. That has never once been a compelling argument for me.
• I’ve thought about making this with a chocolate porter but haven’t tried it yet. When I think through the fermentation curve and the way those roasted flavors develop, it seems like it would push the chocolate even further than Guinness. Guinness gives the cake that dark roasted bitterness that cocoa likes, but a chocolate porter already has cocoa-like notes built into it. In my mind that would probably make the whole cake taste even darker and more chocolate-heavy, and I suspect it would play really nicely with the currants too since that sweet-tart fruit tends to wake up darker chocolate flavors. One day I’ll probably test that theory. I think it would be good.
• Every once in a while, a dessert turns into a small act of commitment. Not because anyone asked for it, but because the idea deserved to be finished properly.
• Some recipes slowly turn into projects.
• At some point, you stop asking whether another step is necessary and just finish it the right way.
• Chocolate and stout understand each other immediately. No awkward introductions, no explanation required.

More St. Patrick’s Day Desserts

• Baileys Irish Cream Tiramisu – Baileys mascarpone cream and cocoa.
• Baileys Irish Cream Bundt Cake – Irish cream in batter and glaze.
• Chocolate Guinness Doughnuts – bourbon cream glaze with bacon.
• Guinness Sundae – butter pecan ice cream, Guinness sauce.
• Lucky Charms Ice Cream – cereal milk ice cream with Lucky Charms.

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This Guinness chocolate layer cake is a classic chocolate stout cake where the roasted flavor of the stout works with the cocoa to create a darker, richer chocolate cake. The full recipe with exact measurements is just below.

Print

Guinness Chocolate Layer Cake

A rich Guinness chocolate layer cake with stout in the batter, currants folded throughout, a dark chocolate stout syrup brushed over the layers, tart currant jelly between them, and a thick coating of bittersweet chocolate icing.

Course Dessert

Cuisine American, Irish Dessert, Irish-Inspired

Keyword chocolate cake with stout, chocolate stout cake, Guinness chocolate layer cake, Guinness stout chocolate cake, Guinness stout chocolate layer cake, stout dessert

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Additional Time: 4 hours hours 30 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 12 slices

Calories 640kcal

Author Cathy Pollak

Equipment

• mixing bowls (heatproof). Needed for making the chocolate ganache base for the icing.
• Saucepan (heavy). Used for preparing the chocolate stout syrup and heating the stout mixture.
• 2 8-inch cake pan For evenly sized layers for stacking and filling.
• Stand Mixer hand mixer. Used to cream the butter and sugar and whip the icing until smooth and spreadable.
• rubber spatula Useful for folding the batter and spreading the icing smoothly.

Ingredients

Drizzling Syrup:

• ⅓ cup (79 ml) Guinness stout (measured after foam subsides)
• ⅓ cup (71 g) dark brown sugar
• 3 tbsps (15 g) unsweetened cocoa powder
• 1 tsp (5 ml) vanilla extract

Cake:

• ⅔ cup (158 ml) Guinness stout (measured after foam subsides)
• ⅔ cup (55 g) dried Zante currants (find them next to the raisins)
• ⅓ cup (27 g), plus 2 tbsps (10 g) unsweetened cocoa powder divided
• 2 oz (58 g) semisweet chocolate, chopped into small pieces
• ¾ cup (177 ml) buttermilk
• 1¾ cups (350 g), plus 2 tbsps (25 g) granulated sugar divided
• 2 cups (240 g), plus 2 tbsps. (16 g) all-purpose flour divided
• cooking spray
• ⅔ cup (151 g or 1-1/3 sticks) butter softened
• 4 large eggs room temperature
• 1½ tsps (8 ml) vanilla extract
• 1½ tsps (6 g) baking soda
• ½ tsp (3 g) baking powder
• ¼ tsp (2 g) table salt
• ½ cup (180 g) red currant jelly, warmed (Bonne Maman is the easiest brand to find (sub with grape jelly if you cannot find))
• Garnish: (optional) mini chocolate chips

Bittersweet Icing:

• 1½ cups (360 ml) heavy cream
• 6 oz (170 g) dark chocolate (85% cacao), chopped
• 4½ tbsps (35 g) confectioners' sugar
• 4½ tbsps (23 g) unsweetened cocoa powder
• 1½ tsps (8 ml) vanilla extract
• ⅛ tsp (1 g) table salt

Instructions

• The icing requires a 4-hour lead time, so it is best to begin with it first so it will be ready when the cake finishes baking. Read through the entire recipe before starting. Instructions for the icing are at the end of the recipe.
• To prepare the drizzling syrup, combine all ingredients in a small heavy saucepan, whisking until smooth. Heat over medium heat until the sugar dissolves and the syrup becomes smooth. Remove from the heat and set aside.
  ⅓ cup (79 ml) Guinness stout (measured after foam subsides), ⅓ cup (71 g) dark brown sugar, 3 tbsps (15 g) unsweetened cocoa powder, 1 tsp (5 ml) vanilla extract
• Pour the Guinness stout over the currants and let them soak until plump, about 15 minutes. Drain the currants, reserving the Guinness stout. Add the reserved Guinness stout to a small saucepan and whisk in 1/3 cup (27 g) cocoa. Bring the mixture to a simmer, then remove from the heat and add the semisweet chocolate, stirring until melted and smooth. Let the mixture cool slightly, then stir in the buttermilk.
  ⅔ cup (158 ml) Guinness stout (measured after foam subsides), ⅔ cup (55 g) dried Zante currants , ⅓ cup (27 g), plus 2 tbsps (10 g) unsweetened cocoa powder, 2 oz (58 g) semisweet chocolate, chopped into small pieces , ¾ cup (177 ml) buttermilk
• Preheat the oven to 350 degrees F (175°C). In a small bowl, combine the remaining 2 tablespoons (10 g) unsweetened cocoa, 2 tablespoons (25 g) granulated sugar, and 2 tablespoons (16 g) flour. Coat two 8-inch (20 cm) round cake pans with cooking spray, then dust them with the cocoa mixture, shaking out any excess.
  1¾ cups (350 g), plus 2 tbsps (25 g) granulated sugar, 2 cups (240 g), plus 2 tbsps. (16 g) all-purpose flour, cooking spray
• In a mixing bowl, beat the butter with a mixer at medium speed until smooth. Gradually beat in the remaining 1¾ cups (350 g) sugar until well blended. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
  ⅔ cup (151 g or 1-1/3 sticks) butter, 4 large eggs, 1½ tsps (8 ml) vanilla extract
• In a separate bowl, combine the remaining 2 cups (240 g) flour with the baking soda, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the chocolate mixture, beating on low speed just until blended. Do not overmix. Stir in the currants.
  1½ tsps (6 g) baking soda, ½ tsp (3 g) baking powder, ¼ tsp (2 g) table salt
• Divide the batter evenly between the prepared pans. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 10 minutes, then invert onto a rack and allow them to cool for another 30 minutes.
• Once the cake layers have cooled slightly, poke the tops with a skewer or toothpick. Spoon the drizzling syrup evenly over the layers. Place one cake layer on a serving platter and spread the warmed jelly evenly over the top. Refrigerate for 30 minutes. Spread about one quarter of the bittersweet icing over the chilled jelly layer, then place the second cake layer on top and finish icing the entire cake.
  ½ cup (180 g) red currant jelly, warmed (Bonne Maman is the easiest brand to find (sub with grape jelly if you cannot find))
• While the cake layer is chilling, prepare the icing. Bring the cream to a simmer, taking care not to scorch it. Place the chocolate in a heatproof bowl, pour the hot cream over it, and whisk until the chocolate melts and the mixture is completely smooth. Cover and chill for 4 to 6 hours.
  1½ cups (360 ml) heavy cream, 6 oz (170 g) dark chocolate (85% cacao), chopped
• After chilling, the chocolate mixture will be firm. Place the bowl briefly over warm water to begin softening it. Once loosened, sift in the confectioners' sugar, unsweetened cocoa, vanilla, and salt. Using a hand mixer, whip until the icing is smooth and spreadable.
  4½ tbsps (35 g) confectioners' sugar, 4½ tbsps (23 g) unsweetened cocoa powder, 1½ tsps (8 ml) vanilla extract, ⅛ tsp (1 g) table salt
• You can garnish the cake with mini chocolate chips if you like. Because the icing is cream based, store the cake in the refrigerator.
  Garnish: (optional) mini chocolate chips

Notes

• The icing must chill for several hours before whipping, so starting it first makes sure it will be ready when the cake layers are assembled.
• Guinness stout deepens the chocolate flavor in the cake while keeping the crumb moist.
• If red currant jelly is difficult to find, grape jelly is the closest substitute.

 

 

If you’re making this Guinness Chocolate Layer Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 170g | Calories: 640kcal | Carbohydrates: 78g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 125mg | Sodium: 320mg | Potassium: 420mg | Fiber: 4g | Sugar: 52g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg

Have you made this Guinness Chocolate Layer Cake? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Guinness Chocolate Layer Cake appeared first on Noble Pig.

Lucky Charms Ice Cream with Cereal Milk, the Official Breakfast of Our Leprechaun Trap Campaign

This Lucky Charms ice cream exists for one reason: cereal milk. The sweet milk left in the bowl after the cereal and marshmallows have been sitting there for a while. In this Lucky Charms ice cream recipe I used toasted Lucky Charms cereal to create a cereal milk ice cream base, then folded the marshmallows in at the end so they stay colorful and chewy.

And, unfortunately, or maybe fortunately for my boys, this also became the official breakfast of our multi-year campaign to catch leprechauns.

The couch was on its side, the dining room chairs were overturned, rugs were half rolled up, side tables turned, lampshades off and I made sure every toilet in the house was glowing an alarming shade of green.

Which, if you’re three and five years old and had spent the entire night trying to trap a leprechaun, made perfect sense.

The traps had been elaborate. We tied strings to chair legs and used gold coin candies as bait. I remember one very ambitious contraption involving a mixing bowl, a wooden spoon, and what I can only describe as engineering optimism. The boys had scattered them all over the house the night before, totally convinced that if we set enough traps, one of those little green freeloaders would finally slip up.

The plan, obviously, was to catch one and take him to preschool for show and tell. Makes sense.

Instead, I made sure what they woke up to looked like the aftermath of a very small, very furious home invasion had happened overnight.

I made flour footprints marching across the wood floors. The milk in the fridge had magically turned green. The toilets looked like something medically concerning had happened overnight. And the living room, great room, dining room and kitchen furniture had been flipped over or turned sideways like the leprechauns had staged a tiny riot after discovering the traps.

I may have gone a little too hard into the theatrics. But if I’m doing something, I’m going all the way. If you’re going to antagonize leprechauns, you should expect retaliation. The boys would be in disbelief when they came downstairs to see it.

The only thing left to do before school that morning was serve breakfast.

Which is how this Lucky Charms ice cream became our St. Patrick’s Day tradition.

Because when you’re the kind of mom who stages a full overnight leprechaun uprising, regular cereal or eggs isn’t going to cut it.

Over the years I kept tinkering with the ice cream itself, trying to make it taste like the best part of a bowl of Lucky Charms.

That sweet cereal milk at the bottom after the toasted oats and marshmallows have had time to work their magic. This Lucky Charms ice cream is now essentially a cereal milk ice cream.

This year I finally pushed it even further and did a lot of research on getting the most flavored cereal milk and the creamiest version of this ice cream. I found that toasting the cereal first lets the toasted grain flavor develop before it ever touches the cream. Then the cereal soaks in the dairy so the milk absorbs every bit of that classic cereal milk flavor before the custard base is cooked, along with a couple of other additions and methods that really upgraded the final result.

The outcome is the most accurate Lucky Charms ice cream I’ve made yet, creamy and packed with cereal milk flavor, with the marshmallows mixed in at the end where they belong.

What Is Cereal Milk?

• Cereal milk is the milk left in the bowl after cereal has been sitting there long enough to soften and surrender its whole personality.
• With Lucky Charms, this means the milk slowly absorbs the toasted oat flavor from the cereal and the sweetness from the marshmallows.
• By the time you get to the bottom of the bowl, the milk tastes nothing like plain milk anymore. It tastes like the entire cereal flavor has dissolved into it.
• Kids definitely discover cereal milk accidentally. As adults, we know it’s the best part of the bowl and drink it on purpose.
• This ice cream exists because cereal milk is too good to leave behind in a bowl. And this cereal milk ice cream tastes exactly like the milk left at the bottom of a bowl of Lucky Charms.
• And if you grew up eating Lucky Charms, you already know exactly what I’m talking about.
• Cereal milk has become a flavor on its own in bakeries and dessert shops, showing up in everything from ice cream to cakes and cookies. It’s just the norm now.

Ingredients

• Lucky Charms cereal (marshmallows removed) – Separate the marshmallows first. The cereal pieces soak in the dairy and turn it into cereal milk.
• Lucky Charms marshmallows – These get stirred in later, so they stay colorful and slightly chewy instead of disappearing into the base.
• Heavy cream – Ice cream starts here.
• Whole milk – Keeps the base from turning into something that requires a chisel to scoop.
• Buttermilk – A small amount keeps the sweetness from taking over.
• Granulated sugar – Ice cream without sugar would be a frozen life lesson.
• Nonfat dry milk powder – Adds extra milk solids, which helps the ice cream stay creamy. Don’t skip it.
• Corn syrup (light) – Keeps the ice cream smooth and not icy in the freezer.
• Egg yolks – Turn the base into a custard, otherwise you’d just have frozen cereal milk.
• Kosher salt – A small pinch so the cereal flavor doesn’t disappear.
• Vanilla extract – Because vanilla and ice cream have been working together peacefully for a very long time.

How to Make This Lucky Charms Ice Cream Recipe

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (toast the cereal and freeze the marshmallows)
  Heat the oven to 325°F. Spread the Lucky Charms cereal on a baking sheet, leaving the marshmallows behind in the box, and toast it for about 8 minutes until it smells like cereal warming up in milk. Let it cool for a few minutes. At the same time, toss the marshmallows in the freezer so they stay chewy when they go into the ice cream later.
• Step Two (make the cereal milk)
  In a large bowl, combine the heavy cream, whole milk, and buttermilk, then add the toasted cereal and let it soak for about 15 minutes so the dairy turns into cereal milk. Pour the mixture into a blender and blend until the cereal breaks down into very small pieces, then strain it into a saucepan, pressing gently to get every last bit of that cereal milk out of there.
• Step Three (cook the custard)
  Add the sugar, milk powder, corn syrup, and salt to the saucepan and warm it over low heat while stirring. In another bowl whisk the egg yolks, then slowly whisk in a little of the warm milk mixture so the eggs don’t panic. Pour everything back into the saucepan and cook it slowly, stirring the whole time, until the custard thickens enough to coat the back of a spoon. Then strain it into a clean bowl and stir in the vanilla.
• Step Four (chill the base)
  Set the bowl in an ice bath and stir until the custard cools down, then move it to the refrigerator and chill it completely, preferably overnight. Cold base equals smoother ice cream.
• Step Five (churn and freeze)
  Churn the cold base in your ice cream maker according to the machine’s instructions. During the last minute of churning add the frozen Lucky Charms marshmallows so they mix through the ice cream, then transfer it to a container and freeze for about 4 hours, or until it’s firm enough to scoop.

More “Irish” Desserts Worth the Trouble

• Baileys Irish Cream Tiramisu – Baileys mascarpone cream and cocoa.
• Guinness Stout Chocolate Layer Cake – stout chocolate cake and currant jam.
• Baileys Irish Cream Bundt Cake – Irish cream in batter and glaze.
• Chocolate Guinness Doughnuts – bourbon cream glaze and bacon.

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Lucky Charms Ice Cream

Lucky Charms ice cream is a creamy cereal milk ice cream made by soaking toasted Lucky Charms cereal into the base and folding in the crunchy marshmallows at the end.

Course Dessert

Cuisine American

Keyword cereal milk dessert, cereal milk ice cream, homemade Lucky Charms ice cream, Lucky Charms Dessert, Lucky Charms Ice Cream, Lucky Charms ice cream recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill, Churn and Freezing: 12 hours hours 20 minutes minutes

Total Time 13 hours hours

Servings 8

Calories 306kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient amounts so everything turns out just right.
• mixing bowls (medium). Used for tempering the egg yolks.
• Saucepan (medium). Gently cooks the custard base.
• ice cream maker Churns the custard into creamy ice cream.
• baking sheet (rimmed). Used to toast the cereal and intensify its flavor.
• Blender or food processor. Blends the soaked cereal into the dairy to create the cereal milk base.
• large fine mesh sieve Removes cereal solids and makes sure you have a perfectly smooth custard base.
• whisk Incorporates the eggs smoothly into the custard.

Ingredients

• 1½ cups (55 g) Lucky Charms cereal (marshmallows removed)
• 1½ cups (360 ml) heavy cream
• 1½ cups (360 ml) whole milk
• ½ cup (120 ml) buttermilk
• ½ cup (100 g) granulated sugar
• 2 tbsps (14 g) nonfat dry milk powder
• 1 tbsp (20 g) light corn syrup
• ¼ tsp (1.5 g) kosher salt
• 4 large (72 g) egg yolks slightly beaten
• 1 tsp (5 ml) vanilla extract
• 1 cup (25 g) Lucky Charms marshmallows

Instructions

• Preheat the oven to 325°F (163°C). Spread the Lucky Charms cereal without the marshmallows on a rimmed baking sheet and toast for about 8 minutes until fragrant. Allow the cereal to cool slightly.
  1½ cups (55 g) Lucky Charms cereal
• Place the Lucky Charms marshmallows in the freezer for about 30 minutes before churning the ice cream.
• In a large bowl combine the heavy cream, whole milk, and buttermilk. Add the toasted cereal and allow it to soak for about 15 minutes, stirring once or twice so the cereal softens evenly.
  1½ cups (360 ml) heavy cream, 1½ cups (360 ml) whole milk, ½ cup (120 ml) buttermilk
• Transfer the soaked cereal mixture to a blender or food processor and blend until the cereal is broken down into very small pieces and the mixture appears slightly frothy.
• Pour the blended mixture through a fine mesh strainer into a medium saucepan, pressing gently with a spoon to extract as much cereal milk as possible. Discard the remaining cereal solids.
• Add the granulated sugar, milk powder, corn syrup, and kosher salt to the saucepan. Heat over low heat, stirring constantly, until the mixture is warm and small bubbles begin forming around the edges.
  ½ cup (100 g) granulated sugar, 2 tbsps (14 g) nonfat dry milk powder, 1 tbsp (20 g) light corn syrup, ¼ tsp (1.5 g) kosher salt
• Place the egg yolks in a mixing bowl. Slowly whisk in about ¼ cup (60 ml) of the warm milk mixture. Repeat with another ¼ cup (60 ml) to gradually bring the eggs up to temperature.
  4 large (72 g) egg yolks
• Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
• Pour the cooked custard through a fine mesh strainer into a clean bowl to make sure you have a completely smooth base. Stir in the vanilla extract.
  1 tsp (5 ml) vanilla extract
• Place the bowl in an ice bath and stir until the custard cools to room temperature. Transfer to the refrigerator and chill until completely cold, preferably overnight.
• Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. During the final minute of churning add the frozen Lucky Charms marshmallows and allow them to mix in evenly.
  1 cup (25 g) Lucky Charms
• Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Video

 

Notes

• Toasting the cereal first deepens the toasted grain flavor before it infuses into the dairy.
• Blend the soaked cereal mixture so more cereal flavor transfers into the cereal milk before straining.
• Strain the base gently and do not force the soggy cereal through the strainer or the texture can become gritty.
• Cook the custard slowly over low heat while stirring constantly to prevent the egg yolks from scrambling.
• Chill the base completely before churning. An overnight chill produces the smoothest texture.
• Freeze the marshmallows before adding them to the churn so they stay chewy instead of dissolving.
• The ice cream will be soft immediately after churning. Freeze for several hours to firm before scooping.

Additions For When You're Extra (I see you):

I think this Lucky Charms ice cream is perfect as is, but it can be fun to add a few extra toppings.

• Marshmallow fluff - Add it right on top. It goes perfectly with the marshmallow bites.
• Rainbow sprinkles - Mix them into the ice cream while churning or sprinkle them over the top.
• Whipped topping - A simple dollop on top works well here.
• Edible gold glitter- A little sprinkle makes it feel extra festive.
• Extra Lucky Charm marshmallows - You can buy the marshmallows by themselves if you want even more mixed in.

 

If you’re making this Lucky Charms Ice Cream recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 130g | Calories: 306kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 138mg | Sodium: 96mg | Potassium: 210mg | Sugar: 25g | Vitamin A: 650IU | Calcium: 150mg | Iron: 1mg

Have you made this Lucky Charms Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lucky Charms Ice Cream appeared first on Noble Pig.

Baileys Irish Cream Tiramisu, A Personal Version

I’ve decided I’m absolutely a tiramisu hack. I know it, I accept it. No emails necessary, I promise. This is not a phase, it’s more of a pattern, heavy on the repeat-offender energy.

This isn’t my first tiramisu. It’s just my current favorite problem.

Tiramisu is one of those desserts some people guard like sacred scripture, and I’ve always found that funny because my instinct is immediately: what happens if I take it apart and see what else it can do. In this case, what happens if I fold Baileys Irish Cream into mascarpone and let it drive. (Answer: excellent things.)

And that’s not trend-chasing for me, it’s lived fluency with a mild side of audacity.

At some point I stopped treating tiramisu like a holy object and started treating it like a system. Coffee soak. Cream. Balance. Repeat.

Once I understood the mechanics, the reverence evaporated and what I was left with was leverage. Which I prefer anyway.

After enough rounds, tiramisu eventually breaks character and lets you know exactly how far you can push it before it gets annoyed. That’s not arrogance, it’s repetition. I stopped asking what’s “authentic” and started asking more useful questions, like what else is possible. This has, unfortunately, always been my personality.

This version stays because it works. The Baileys softens the espresso, relaxes the mascarpone, and gives the whole thing a slightly over-the-top quality eveyone immediately trusts. Which is important, because this dessert disappears quickly and people get territorial. Observationally.

So yes. I am a tiramisu menace, loudly, confidently, and with no real apologies.

I respect the dessert.

I just don’t pedestal it.

Why I Love This Recipe

• Baileys works here because it folds right into the cream without turning the whole thing into a themed drink.
• The mascarpone cream stays smooth all the way through. No grainy pockets or regret texture.
• It’s rich, but not filling in that way that makes you feel like you need a nap and a life review afterward.
• You’ll want to make it again instead of filing it under “nailed it once” and never revisiting.

Ingredients

• Mascarpone cheese – Room temperature, always. Cold mascarpone turns the cream into a workout you did not sign up for.
• Baileys Irish Cream – Goes into both the cream and the coffee so it shows up where you expect it, no surprise cameos here.
• Egg yolks – Whisked with sugar over a double boiler until thick and pale. This is where the body of the tiramisu comes from. It’s classic, and people have been doing it this way long before anyone started panicking on the internet. Don’t let it throw you.
• Granulated sugar – Sweetens the yolks and helps them thicken.
• Heavy whipping cream – Whipped until it holds its shape but still blends in without resistance.
• Vanilla extract – Used as flavor support for the cream, not a solo.
• Ladyfingers – Dry, crisp, and ready to absorb. Anything soft is immediately disqualified.
• Espresso or extra-strong coffee – Fully cooled before dipping.
• Cocoa powder – For the top. Use one you like, because it’s the first thing your fork hits.

How To Make Baileys Irish Cream Tiramisu

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the mascarpone cooperative)
  Beat the mascarpone with half of the Baileys Irish Cream until it’s smooth and loosened. You’re not trying to whip it into submission, just getting it relaxed enough that it won’t fight you later. Set it aside and let it rest.
• Step Two (deal with the yolks)
  Set a heat-safe bowl over a pot of gently simmering water. The water should never touch the bowl. Whisk the egg yolks and sugar constantly until the mixture lightens and thickens a bit and the sugar is fully dissolved. This takes a few minutes and requires attention, not panic. Once it’s ready, whisk it straight into the mascarpone until everything looks unified and calm.
• Step Three (whip, then stop at the right moment)
  Whip the heavy cream with the vanilla until medium peaks. It should hold its shape but still bend at the tip. If it looks like it’s preparing to stand up on its own, you’ve gone too far. Fold it into the mascarpone mixture in two additions, gently, so the whole thing stays light.
• Step Four (espresso dip)
  Mix the cooled espresso with the remaining Baileys in a shallow bowl. Dip the ladyfingers quickly, in and out, letting the excess drip off. They absorb fast. Arrange them in a single layer in a 9×13-inch dish.
• Step Five (build it, don’t overmanage it)
  Spread half of the mascarpone mixture over the ladyfingers. Add a second layer of dipped ladyfingers, then finish with the rest of the cream. Smooth the top just enough that it looks intentional, then dust with cocoa powder.
• Step Six (walk away)
  Cover tightly and refrigerate overnight. This is when everything pulls together on its own. Serve it cold.

Recipe Tips

• About the eggs: Yes, this uses egg yolks. They’re gently cooked with sugar over heat, not left raw and reckless. This is the classic tiramisu move. The yolks give the dessert its body and that smooth, almost elastic creaminess you can’t fake.
• Mascarpone does have moods: Cold mascarpone is very stubborn, room-temperature mascarpone is a team player. Let it sit out before you start so it blends without turning grainy or leaving behind lumps.
• Whipped cream timing matters: You want to stop at medium peaks, not soft puddle or architectural marvel. You want it to fold in without collapsing into the mixture or turning dense later.
• Ladyfingers are not bath sponges: A quick dip is all you want – in, out, done. They keep absorbing overnight. Don’t give them a head start on bad decisions.
• Coffee temperature is important: Hot espresso melts things you don’t want melted yet. Let it cool completely.
• Chill time is really important: This isn’t about patience, it’s about letting the layers firm up overnight so you can slice them into clean, beautiful pieces.
• Cocoa goes on last, always: Dust right before serving if you want it defined in appearance. Earlier is fine too, just know it darkens and softens as it sits. Both are correct moods.

Storage & Make-Ahead Notes

This is a fridge dessert. It wants cold and does best when left alone overnight. Once it’s assembled, cover it tightly and refrigerate.

• In the fridge: Baileys tiramisu keeps well for 4–5 days, assuming it lasts that long. The flavor comes together more, the layers firm up, and the slices cut cleaner by day two. This is one of those desserts that actually enjoys a night to pull itself together.
• Make-ahead: It’s a requirement. Tiramisu is not a rush project. Give it time and it rewards you. I personally think it’s at its best two days out.
• Freezing (if you must): If you’re freezing the whole, uncut pan, use a disposable container, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. For leftovers, portion into an airtight freezer container and freeze up to 3 months. Thaw overnight in the refrigerator. Do not try to rush this with counter time. Cold patience only.
• Serving: Serve straight from the fridge. This is not a dessert that wants to warm up or hang out.

Quiet warning, delivered neutrally: once it’s cut, people tend to develop selective amnesia about how many pieces they’ve already had.

FAQs

• Are the eggs raw in this tiramisu?
  No. The yolks are gently cooked with sugar over a double boiler until thick and pale. This is the traditional tiramisu method and has been used long before anyone discovered food anxiety on the internet. It’s controlled, deliberate, and exactly how this dessert gets its body.
• Can I make this without alcohol?
  Yes. Sub the Baileys for milk or cream and keep everything else the same. You’ll still get a rich, soft tiramisu, just without the Irish cream flavor.
• What kind of coffee should I use?
  Espresso is ideal, but instant espresso works perfectly and is honestly very convenient for this. Extra-strong brewed coffee is fine too. If all else fails, grab a plain espresso from the coffee shop and let it cool. This is not where tiramisu falls apart.
• How fast is “fast” when dipping the ladyfingers?
  A quick dunk. In and out. If you hold them there, they’ll turn on you later. They should be soaked, not falling apart.
• Why does my mascarpone sometimes look grainy?
  It’s usually too cold or overmixed. Let it come to room temperature and mix just until smooth. Mascarpone likes a light touch.
• Can I make this in a different pan?
  Yes. Any similar-sized dish works. Just keep the layers even and resist the urge to press anything down.
• Can I taste it before chilling?
  You can, but it won’t tell you anything useful yet.

From My Kitchen Notes

Just some observations I’ve made about this recipe.

• This is one of those desserts where the mixing bowl tells you more than the recipe does. You can feel when it’s ready in your wrist before your brain catches up.
• Baileys doesn’t change tiramisu dramatically, it just shifts it a few degrees, something I’ve played with before in my Baileys Irish Cream Cake.
• Some of you will make this your regular version of tiramisu. Some of you will only make it for St. Patrick’s Day. Both are okay.
• The egg yolks are the difference between something that feels real and something that just looks like tiramisu.
• I trust desserts that look slightly tired before they chill. If everything looks too perfect at that stage, it usually means it won’t relax later.
• The cocoa on top always goes on heavier than I intend. I never correct it.
• There’s a point where the fridge does more work than I do. That’s the part I respect.
• I don’t taste this right away, I know what it’s going to be. Tasting too early just interrupts the process.
• The edges are my favorite, not because they’re better, but because they’re honest about what happened.
• Somewhere around hour seven in the fridge, this stops being a dessert and starts being a very polite threat.
• Every time I make it, I think, this is why frameworks matter. And then I stop thinking altogether.
• This whole post was not me being bossy about tiramisu, just passionate. But you’d only know that if you got close enough.

More Tiramisu Hacks I’m Not Sorry About

• Lemon Tiramisu – Tart, citrusy, straight to the point.
• Tiramisu Brownies – Dense, fudgy, espresso-soaked chaos.
• Toffee Tiramisu – Buttery crunch meets soft layers.
• Gingerbread Tiramisu – Spiced, wintery, very snackable.
• Tiramisu Cookies – All the flavor, handheld.
• Pumpkin Tiramisu – Seasonal, spiced, exquisitely familiar.
• Pistachio Tiramisu – Pistachio cream layered throughout.

This post may contain affiliate links. Please read my disclosure policy.

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Baileys Irish Cream Tiramisu

Baileys Irish Cream Tiramisu layered with espresso-soaked ladyfingers, a smooth mascarpone cream, and cocoa on top. A classic tiramisu variation made ahead and served cold.

Course Dessert

Cuisine Italian

Keyword Baileys Irish cream tiramisu, Baileys tiramisu, espresso tiramisu, Irish cream tiramisu, make ahead tiramisu, no bake tiramisu dessert

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Chilling (overnight) 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 12 servings

Calories 470kcal

Author Cathy Pollak

Equipment

• mixing bowls (several) For blending marscapone base, creating a double-boiler for the egg mixture and for the espresso soak.
• Saucepan To create the double boiler.
• whisk For constant, controlled mixing.
• Stand Mixer or hand mixer. For whipping the cream.
• baking dish 9x13 For assembling the layers.
• fine-mesh sieve For dusting cocoa powder.

Ingredients

• 16 oz (454 g) mascarpone cheese
• ¾ cup (180 ml) Baileys Irish Cream divided
• 6 large egg yolks
• ¾ cup granulated sugar
• 16 oz (480 ml) heavy whipping cream
• 2 tsps (10 ml) vanilla extract
• 1 cup (240 ml) espresso or very strong coffee, cooled
• 40 ladyfingers cookies
• 2 tbsps (10 g) unsweetened cocoa powder

Instructions

• In a large mixing bowl, beat the mascarpone cheese with ½ cup (120 ml) of the Baileys Irish cream until smooth, light, and fully blended. Set aside.
  16 oz (454 g) mascarpone cheese, ¾ cup (180 ml) Baileys Irish Cream
• Set up a double boiler by placing a heat-safe mixing bowl over a medium pot of gently simmering water, making sure the water does not touch the bottom of the bowl. Add the egg yolks and granulated sugar and whisk constantly for 5 to 7 minutes, until the sugar has fully dissolved, the mixture has thickened slightly, and the color has lightened. Remove from heat.
  6 large egg , ¾ cup granulated sugar
• Gradually whisk the warm egg yolk mixture into the mascarpone mixture until fully incorporated and smooth.
• In a separate mixer bowl, whip the heavy cream with the vanilla extract until medium peaks form. The cream should hold its shape with a slight bend at the tip.
  16 oz (480 ml) heavy whipping cream, 2 tsps (10 ml) vanilla extract
• Gently fold the whipped cream into the mascarpone mixture in two additions, taking care not to deflate the mixture. Set aside.
• In a shallow bowl, combine the cooled espresso with the remaining ¼ cup (60 ml) Baileys Irish cream. If espresso is unavailable, extra-strong brewed coffee may be used.
  1 cup (240 ml) espresso
• Dip each ladyfinger briefly into the espresso mixture, allowing excess liquid to drip off. Arrange the dipped ladyfingers in a single, even layer in a 9×13-inch (23×33 cm) casserole dish.
  40 ladyfingers cookies
• Spread half of the mascarpone mixture evenly over the ladyfingers.
• Repeat with a second layer of briefly dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top into an even layer.
• Using a fine mesh sieve or sifter, dust the top evenly with cocoa powder. You can also wait to add the cocoa powder until right before serving, your choice.
  2 tbsps (10 g) unsweetened cocoa powder
• Cover tightly and refrigerate overnight before serving.

Notes

• Egg yolks are gently cooked with sugar over a double boiler, following the traditional tiramisu method.
• Espresso is preferred for depth of flavor, but extra-strong brewed coffee can be substituted.
• This dessert is designed to be made ahead and served cold.

 

If you’re making this Baileys Irish Cream Tiramisu recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 140g | Calories: 470kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 185mg | Sodium: 95mg | Potassium: 165mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1120IU | Calcium: 110mg | Iron: 2mg

Have you made this Baileys Irish Cream Tiramisu? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baileys Irish Cream Tiramisu appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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The Best Key Lime Tart Recipe

This Key Lime Tart has a creamy, tangy filling made with sweetened condensed milk and real Key lime juice, all set in a buttery graham cracker crust. It’s chilled until firm, topped with lime slices and whipped cream, and perfect for warm-weather dessert tables.

Course Dessert

Cuisine American

Keyword Key Lime Tart

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Chilling 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 8 slices

Calories 392kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient measurements.
• 2 mixing bowls You'll need one for the crust and one for the filling.
• food processor or rolling pin. To crush grham crackers into fine crumbs.
• 9" fluted tart pan with removeable bottom Essential for shaping and releasing the tart cleanly.
• whisk To make the filling.
• Potato Ricer or citrus juicer. Helps extract the Key lime juice efficiently if you're using fresh.

Ingredients

Crust:

• 10 sheets (150 g) graham crackers
• 3 tbsps. (38 g) granulated sugar
• 5 tbsps. (71 g) unsalted butter melted

Filling:

• 1 can (14 oz./397 g) sweetened condensed milk
• ¾ cup (180 ml) Key lime juice (fresh or bottled) or regular lime juice
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ tsp. (1.25 g) table salt
• lime slices for garnish (optional) (use Persian limes)
• whipped cream for serving (optional)
• fresh mint leaves (optional)

Instructions

• Preheat the oven to 350°F (175°C).
• Pulse graham crackers in a food processor, or smash them in a sealed bag, until they turn into fine crumbs.
  10 sheets (150 g) graham crackers
• Stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
  3 tbsps. (38 g) granulated sugar, 5 tbsps. (71 g) unsalted butter
• Press the mixture into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable base. Use the back of a spoon or measuring cup to compact the crust firmly. Bake for 8 minutes, then remove and place in the fridge or freezer to cool while making the filling.
• In a medium mixing bowl, combine the sweetened condensed milk, lime juice, egg yolks, sugar, and salt. Whisk until smooth.
  1 can (14 oz./397 g) sweetened condensed milk, ¾ cup (180 ml) Key lime juice (fresh or bottled), 4 large egg yolks, ½ cup (100 g) granulated sugar, ¼ tsp. (1.25 g) table salt
• Pour the filling into the cooled crust. It should sit just below the top edge of the crust.
• Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle.
• Remove from the oven and let cool to room temperature. Once cooled, chill in the refrigerator for at least 6 hours or overnight until fully set.
• When ready to serve, remove from the pan and garnish with lime slices, whipped cream, and fresh mint if desired.
  lime slices for garnish (optional), whipped cream for serving (optional), fresh mint leaves (optional)

Notes

• Juicing Tip: Use a potato ricer to juice small, firm Key limes—it works better than a traditional citrus press.
• Fresh Key Lime Juice Substitute: Nellie & Joe’s bottled Key lime juice is a reliable backup if fresh limes aren’t available.
• Make-Ahead: The crust can be baked and stored ahead of time, tightly wrapped at room temperature.
• Freezing: Once fully chilled and set, the tart can be frozen for up to 2–3 months. Wrap tightly and thaw overnight in the fridge.

 

For the best results when making this key lime tart, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 160g | Calories: 392kcal | Carbohydrates: 48g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 122mg | Sodium: 170mg | Potassium: 185mg | Fiber: 1g | Sugar: 37g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg

Have you made this Key Lime Tart? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post The Best Key Lime Tart Recipe appeared first on Noble Pig.

Bright, zesty, and built for lime lovers

I’ve had a lot of key lime cupcakes that either lean too sweet or barely taste like lime at all. That wasn’t going to work here. I went all in on the key lime flavor with fresh juice and tons of zest, and skipped anything that tried to turn them into pie. No crusts, no crumbs, just a soft, light cake that lets the citrus lead.

I tested a few different approaches to get the texture and balance right, and this version is the one that hit. The cake bakes up fluffy but not dry, and the frosting has that smooth, creamy finish with just enough tang to match the lime. It all works without feeling like too much.

I wanted something that really tastes like key lime, not a suggestion of it. These hold onto that flavor from the first bite to the last, and they’re simple enough to make any time I get the craving.

What Makes These Different

I wasn’t trying to turn these into pie. No graham crust, or swirl of whipped topping, just key lime flavor in cupcake form, start to finish. A lot of recipes go sweet or barely taste like lime, and that wasn’t going to work. I went heavy on the zest, used fresh juice, and kept testing until the flavor was bold and the texture felt right.

I tried a few flour combinations before ending on a mix of all-purpose and self-rising. It gave me cupcakes that hold together without feeling dense or dry. They bake up light, stay soft, and don’t sink or turn out flat.

The frosting is smooth and creamy with enough lime zest to cut through the richness. It holds together, adds the right contrast, and lets the citrus come through.

Why I Keep Making These

• The lime flavor hits just right, sharp, fresh, and not too sweet.
• They bake up soft and light without any extra steps.
• The frosting’s creamy, pipes well, and doesn’t overpower the cake.

Ingredients

• All-purpose flour – Used with self-rising flour to give the cupcakes structure without making them dense.
• Self-rising flour – Helps the batter rise evenly and keeps the texture light.
• Unsalted butter – Softened and used in both the cupcakes and frosting for richness and smoothness.
• Sugar – Sweetens the cupcakes without drowning out the lime flavor.
• Eggs – One at a time into the batter for structure and moisture.
• Key lime zest – Goes into the batter and frosting for real citrus flavor; don’t skip it. If you can’t find key limes, you can mimic the flavor by combining lemon zest and lime zest, it’s not exact, but it works in a pinch.
• Fresh key lime juice – Adds sharpness and brightness to the cake itself.
• Buttermilk – Keeps the cupcakes soft and gives the batter just enough tang.
• Neon green food coloring (optional) – Completely optional, but adds a slight chartreuse color so the cupcakes look like what they are.
• Cream cheese – Makes the frosting thick, creamy, and just the right amount of tangy.
• Confectioners’ sugar – Sweetens and smooths out the frosting.
• Vanilla extract – A splash in the frosting to round out the flavors.

How to Make Key Lime Cupcakes

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (get the oven and pan ready)
  Turn the oven to 350°F and line a 12-cup muffin pan with paper liners. Nothing fancy, just get them in there so you’re not scrambling later.
• Step Two (whisk the dry stuff)
  In a medium bowl, whisk together the all-purpose flour and self-rising flour. I like to give it a quick sift first to keep things light, but honestly, a good whisking gets the job done.
• Step Three (make the butter mixture)
  Beat the butter until it’s nice and smooth, give it about 2 minutes. Then add the sugar and keep beating until it looks light and fluffy. You want that air in there.
• Step Four (add in the flavor)
  One egg at a time goes in next. Once that’s mixed, add the lime juice, zest, and a little green food coloring if you’re using it. It should smell citrusy and look like key lime pie filling by now.
• Step Five (mix in the flour and buttermilk)
  Now bring in the flour mix and the buttermilk. Do it in batches, flour, buttermilk, flour, buttermilk, flour. Stir just enough to combine after each round. Don’t go crazy or your cupcakes will turn out dense.
• Step Six (fill ’em up)
  Spoon the batter into the lined muffin cups, dividing it up evenly. I usually fill them about two-thirds of the way so they don’t overflow in the oven.
• Step Seven (bake and cool)
  Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let them sit in the pan for a couple minutes, then move them to a wire rack. They need to cool completely before frosting, no shortcuts here.
• Step Eight (make the frosting)
  While the cupcakes cool, beat together the cream cheese, powdered sugar, butter, lime zest, and vanilla. Start slow so powdered sugar doesn’t fly everywhere, then crank it up until smooth.
• Step Nine (frost and finish)
  Frost however you like, piped, swirled, or just spread on with a knife. A little extra lime zest on top looks good and reminds people what flavor they’re about to bite into.

Recipe Tips

• Zesting key limes takes some patience, they’re small and firm, but it’s worth the effort. I use a microplane and rotate the lime lightly so I’m only getting the outer skin, not the bitter white underneath.
• I do recommend a bottled key lime juice in the recipe card if you don’t want to squeeze them all yourself, but you’ll still need fresh limes for the zest. That’s where most of the real flavor comes from. If you’re using fresh limes, softening them in the microwave for about 30 seconds makes them easier to juice. You can use a citrus reamer, a fork, or press the cut lime between your fingers and thumb to get the juice out. I like using a potato ricer, just slice the limes in half, load up a few at a time, and squeeze the juice straight into a bowl.
• If you’re making your own self-rising flour, mix 1 cup all-purpose with 1½ teaspoons baking powder and ¼ teaspoon salt. Measure after combining—not before.
• Don’t overmix once the flour and buttermilk go in. Stir just until combined and stop there so the cupcakes stay light.
• Let the cupcakes cool all the way before frosting. You can pipe the frosting or just spoon it on, either way works.

Storage & Freezing

These hold up surprisingly well, whether you’re making them ahead or saving a few for later.

• Store frosted cupcakes in an airtight container in the fridge. They’ll stay fresh for about 3 days. Let them sit out for 10–15 minutes before serving so the frosting softens a bit.
• Unfrosted cupcakes can be stored at room temperature for a day or two, or in the fridge if you’re waiting to frost them later.
• To freeze, skip the frosting and wrap the fully cooled cupcakes tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months.
• Thaw frozen cupcakes at room temperature, then frost once they’re fully defrosted.

FAQs

• Can I use regular limes instead of key limes?
  You can, but just know it won’t taste the same. Regular limes are a little more bitter and not as sharp. If that’s what you have, you’ll still get a decent lime flavor, but it won’t have that clean key lime edge. If you’re curious about how the two compare, Southern Living has a good breakdown of what sets them apart.
• What happens if I skip the self-rising flour and just use all-purpose?
  You’ll miss out on the extra lift that self-rising gives. The texture won’t be quite as light, and the cupcakes won’t rise as evenly. If you don’t have any, it’s easy to mix your own. Check my tips section for how I do it.
• Is bottled key lime juice okay to use?
  Yeah, the one I link to in the recipe card works well. But you’ll still need a couple regular limes for zest, bottled juice doesn’t give you that, and the zest is where a lot of the flavor comes from.
• What’s the best way to zest key limes without losing your mind?
  They’re tiny, so it takes a little patience. I roll them on the counter to loosen them up, then use a microplane and rotate them slowly so I’m just getting the green part, not the bitter white underneath.
• Do I need a stand mixer for this?
  Nope, a hand mixer is totally fine. Just make sure your butter and cream cheese are soft before you start so everything mixes smooth.
• Can I make the frosting ahead?
  Definitely. Store it in the fridge, then let it sit out for a bit before you use it. Give it a quick stir to bring it back to a spreadable texture.

More Key Lime Recipes to Try

• Key Lime Pie – Classic and simple, no twists, just the real thing.
• Key Lime Pie Cookies – Graham cracker crust, creamy middle.
• Key Lime Tart – Same vibe as the pie, but in a thinner shell with a little more bite.
• Key Lime Pie Dip – Sweet, creamy, and weirdly good with graham crackers.
• Key Lime Bars – Tall custard filling, bakery-style.
• Blueberry Key Lime Tart – With a juicy blueberry topping.

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Key Lime Cupcakes

These key lime cupcakes are made with real key lime zest and juice, baked soft and light, and finished with a creamy lime-speckled frosting.

Course Dessert

Cuisine American

Keyword citrus dessert, cream cheese frosting cupcakes, Key Lime Cupcakes, lime cupcakes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 12 cupcakes

Calories 215kcal

Author Cathy Pollak

Equipment

• 12-Count Muffin Tin Standard size for cupcakes; holds the batter perfectly.
• paper liners Makes cleanup easier and helps the cupcakes release cleanly.
• mixing bowls One for dry ingredients, one for the wet.
• hand mixer or stand mixer. Helps cream the butter and sugar properly and get the frosting smooth.
• Zester You’ll need this for all that key lime zest.
• Citrus Juicer For extracting key lime juice.
• Potato Ricer (optional) Also a great option for squeezing key limes.
• cooling rack Cools the cupcakes evenly and keeps the bottoms from getting soggy.
• piping bag or offset spatula. For frosting. Totally up to you how polished you want the finish.

Ingredients

Cupcakes:

• 1 cup all-purpose flour
• 3/4 cup self-rising flour
• 1/2 cup unsalted butter softened
• 1-1/4 cups granulated sugar
• 2 large eggs
• 2-1/2 tbsps. fresh key lime juice (about 10 key limes)
• 1 tbsp. key lime zest
• 1/4 tsp. neon green food coloring (optional)
• 3/4 cup buttermilk

Frosting:

• 1 (8 oz.) package full-fat cream cheese softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup unsalted butter softened
• 1 tbsp. plus more for garnish key lime zest (about 10 key limes)
• 1/2 tsp. vanilla extract

Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, sift (important) and whisk together the all-purpose flour and self-rising flour.
  1 cup all-purpose flour, 3/4 cup self-rising flour
• In a large bowl, beat the butter until smooth, about 2 minutes. Add the sugar and beat until blended. Beat in the eggs, one at a time. Add the lime juice, lime zest, and food coloring (if using). Mix until fully combined.
  1/2 cup unsalted butter, 1-1/4 cups granulated sugar, 2 large eggs, 2-1/2 tbsps. fresh key lime juice , 1 tbsp. key lime zest, 1/4 tsp. neon green food coloring
• Add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix just until incorporated, don’t overmix, or the cupcakes won’t be light and airy.
  3/4 cup buttermilk
• Divide the batter evenly among the cupcake liners.
• Bake until a toothpick inserted in the center comes out clean, about 18–22 minutes.
• Remove the cupcakes from the pan and cool completely on a wire rack.
• While the cupcakes cool, make the frosting. Beat the cream cheese, confectioners' sugar, butter, lime zest, and vanilla extract on medium speed until smooth.
  1 (8 oz.) package full-fat cream cheese, 1-1/2 cups confectioners' sugar, 1/2 cup unsalted butter, 1 tbsp. plus more for garnish key lime zest, 1/2 tsp. vanilla extract
• Pipe the frosting onto the cooled cupcakes. Sprinkle with extra lime zest, if desired.

Video

Notes

• Juicing Key Limes: Soften in the microwave for 30 seconds. A potato ricer makes it easier to juice several at once.
• Key Lime Juice: Bottled key lime juice (works well for the juice, but you’ll still need fresh limes for the zest.
• Zesting Tip: Use a microplane and avoid the bitter white pith. Key limes are small, zest gently and rotate as you go.
• Make Your Own Self-Rising Flour: Mix 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
• Remember: You will need at least 20 key limes between the cupcakes and the frosting for this recipe.

For the best results when making these Key Lime Cupcakes, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card,  like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 122g | Calories: 215kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1.2g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 22.2g | Vitamin A: 4IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg

Have you made these Key Lime Cupcakes? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Key Lime Cupcakes appeared first on Noble Pig.

Whiskey-Glazed Corned Beef: Tender, Caramelized, and Packed with Flavor

Why I Love This Recipe

• The glaze is what makes this recipe shine—it’s rich, flavorful, and coats the beef perfectly.
• Whiskey-glazed corned beef isn’t your everyday version, and that’s what makes it so good.
• The leftovers are just as impressive, adding even more flavor to sandwiches and meals the next day.
• It’s a fun way to shake up a classic while keeping everything you love about corned beef.

Ingredients

Here’s what goes into the glaze that makes this corned beef really special. It’s a balance of sweet, tangy, and bold flavors that caramelize beautifully in the oven.

• Corned beef brisket – The star of the show. It’s cured and seasoned, so all it needs is a long simmer to get tender before getting that sticky glaze.
• Ketchup – Adds a little sweetness and body to the glaze, helping everything cling to the beef.
• Whiskey – Brings depth and a hint of smokiness that pairs perfectly with the salty beef.
• Apple cider vinegar – Cuts through the richness with just the right amount of tang.
• Light brown sugar – Sweetens things up and caramelizes beautifully under the broiler.
• Low-sodium soy sauce – Adds umami and keeps the glaze from being too sweet.
• Ground dry mustard – Brings a bit of warmth and sharpness to balance everything out.
• Red pepper flakes – Just a little heat to round out all the flavors.

Once it all comes together, the glaze gets thick and sticky, creating a perfect contrast to the tender, savory beef.

How to Make Whisky-Glazed Corned Beef

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Cook the Corned Beef
  Place the corned beef, fat side up, in a large pot filled with water (I used a 7-quart Dutch oven). Toss in the spice packet that comes with it. Cover the pot and let it simmer over low heat for about 2.5 to 4 hours (roughly 50 mins per lb), until the beef is fork-tender. If you’re making this ahead and want to chill it overnight, keep it in the cooking liquid. The next day, bring it back to a simmer before moving on.

• Step Two: Get the Oven Ready
  Preheat your oven to 450°F. Line a baking sheet with foil, pop a rack on top, and give it a good coat of nonstick spray.

• Step Three: Trim and Set Up the Beef
  Take the cooked corned beef out of the pot and place it on the prepared rack, fat side up. Use a knife to trim off any soft, easily removable fat—it’ll make for a better glaze.

• Step Four: Make the Glaze
  In a small saucepan, mix up the remaining ingredients and bring them to a boil over high heat. Let it cook for about 4–6 minutes until it thickens up a bit. Stir occasionally so nothing sticks.

• Step Five: Glaze and Roast
  Spread the glaze all over the top of the beef, saving some for later. Pop it in the oven and roast for about 10 minutes, or until the glaze darkens and turns nice and sticky.

• Step Six: Rest and Slice
  Take the beef out of the oven, cover it loosely, and let it rest for 10 minutes. Then, move it to a cutting board and slice it thinly against the grain for the best texture.

Recipe Tips

Here are some tips to make this whiskey-glazed corned beef turn out the way you want. Whether you’re making it all in one day or prepping ahead, these details help bring out the best flavor and texture.

• Make sure the corned beef is fully submerged in water while it simmers, fat side up. The spice packet that comes with it adds even more flavor, so toss that in too.
• Once it comes to a boil, reduce the heat to low, cover, and let it simmer for about 3 hours. You can do this the day before and refrigerate the beef in its liquid, then bring it back to a simmer before continuing. Or, just finish the whole recipe in one go—either way works.
• No need to use high-end whiskey for the glaze. A solid mid-range option like Jack Daniel’s works well and adds great depth without being overpowering.
• When you take the corned beef out of the pot, place it fat side up on the rack. Use a sharp knife to trim off the soft, easily removable fat before glazing.
• Brush the whiskey glaze all over the beef before roasting to get that deep caramelized finish.
• Let the beef rest once it comes out of the oven, then slice it to your preferred thickness. I like mine on the thinner side for the best texture.

Storage and Freezing

Here’s how I store, reheat, and freeze whiskey-glazed corned beef to keep it tasting just as good the next day. Whether you’re saving leftovers for sandwiches or freezing a portion for later, these tips will help.

• Storage: Keep leftover corned beef in an airtight container in the fridge for up to 4 days. If you have extra glaze, store it separately and brush it on before reheating.
• Leftovers: Sliced corned beef is great for sandwiches, hash, or even wrapped in a tortilla with mustard and cheese. The glaze adds extra flavor, so it doesn’t need much else.
• Reheating: Warm slices in a covered pan over low heat with a splash of water or broth to keep them from drying out. For larger portions, cover with foil and reheat in a 300°F oven until warmed through.
• Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat using the methods above.

Frequently Asked Questions

• Can I use a different cut of beef instead of corned beef brisket? Corned beef is traditionally made with brisket, but you can also use a corned beef round or point cut. Just keep in mind that the texture and fat content may vary.

• Do I need to rinse the corned beef before cooking? It’s not necessary, but if you prefer a milder salt flavor, you can give it a quick rinse under cold water before adding it to the pot.

• Can I make the glaze ahead of time? Yes, you can prepare the glaze a day or two in advance and store it in the fridge. Reheat it gently on the stove before using.

• What if I don’t have a roasting rack? If you don’t have a rack, you can place the beef directly on a foil-lined baking sheet. Just be aware that it won’t caramelize as evenly on the bottom.

• How do I keep the beef from drying out when roasting? Since the beef is already cooked, roasting is just to caramelize the glaze. Keep an eye on it and don’t overdo it—10 minutes at 450°F is usually just right.

• Can I use a different alcohol instead of whiskey? Whiskey adds a great depth of flavor, but you can swap it for bourbon, dark rum, or even apple juice if you want to keep it alcohol-free.

More St. Patrick’s Day Recipes

If you’re planning a St. Patrick’s Day menu, here are more recipes to round out the meal with classic flavors and festive favorites.

• Cheesy Kimchi Colcannon 
• Beef Irish Stew
• Reuben Dip
• Guinness Stout Chocolate Layer Cake
• Bailey’s Irish Cream Cake
• Lucky Charms Ice Cream
• Chocolate Guinness Doughnuts
• Guinness Braised Brisket

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Whiskey-Glazed Corned Beef

Whiskey-Glazed Corned Beef is simmered until tender, then roasted with a sticky glaze made from whiskey, brown sugar, soy sauce, and vinegar. The rich caramelized finish adds bold flavor, making it perfect for St. Patrick’s Day, holiday meals, or sandwiches. This recipe balances sweet, savory, and tangy elements for a delicious take on classic corned beef.

Course Main Course

Cuisine American, Irish

Keyword Whiskey Glazed Corned Beef

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 8 people

Calories 331kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For getting the glaze ingredients just right.
• Dutch Oven Where the corned beef simmers until fork-tender.
• baking sheet Holds the beef while it gets glazed and roasted.
• roasting rack Lifts the beef for even roasting and caramelization.
• Saucepan Where the glaze comes together and thickens.
• whisk Helps blend and smooth out the glaze.
• Knife For trimming excess fat and slicing the beef.

Ingredients

• 1 (3.5 - 5 lbs.) corned beef brisket
• 1/2 cup ketchup
• 1/2 cup whiskey
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar packed
• 1/4 cup low-sodium soy sauce
• 2 tsps. ground, dry mustard
• 1/2 tsp red pepper flakes

Instructions

• Place the corned beef, fat side up, in a large pot filled with water (I used a 7-quart Dutch oven). Add the spice packet that comes with the corned beef. Cover and simmer over low heat until the beef is tender when pierced with a fork, about 2.5 to 4 hours (roughly 50 mins per lb). (If chilling overnight, keep the beef in the liquid. The next day, bring it back to a simmer before continuing with the recipe.)
  1 (3.5 - 5 lbs.) corned beef brisket
• Preheat the oven to 450°F. Line a baking sheet with foil, place a rack on top, and coat it with nonstick spray. Transfer the cooked beef to the prepared rack, fat side up. Trim off any soft, easily removable fat.
• In a saucepan, combine the remaining ingredients and bring to a boil over high heat, stirring occasionally, until thickened, about 4–6 minutes. Spread the glaze over the beef, reserving some for later. Roast for 10 minutes or until the glaze darkens and becomes sticky. Remove from the oven, cover, and let rest for 10 minutes.
  1/2 cup ketchup, 1/2 cup whiskey, 1/2 cup apple cider vinegar, 1/4 cup light brown sugar , 1/4 cup low-sodium soy sauce, 2 tsps. ground, dry mustard, 1/2 tsp red pepper flakes
• Transfer the beef to a cutting board and slice thinly against the grain.

Notes

Make-Ahead: You can simmer the corned beef the night before and let it chill in the cooking liquid overnight. The next day, bring it back to a simmer to warm it up before continuing—most of the cooking time is already done. 

For optimal outcomes when making this whiskey-glazed corned beef, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 189g | Calories: 331kcal | Carbohydrates: 9g | Protein: 25g | Fat: 18.8g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 8.1g | Cholesterol: 90mg | Sodium: 455mg | Potassium: 363mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 3.6IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 3mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Whiskey-Glazed Corned Beef appeared first on Noble Pig.

Beef Irish Stew ~ Hearty and Delicious

Beef Irish stew is all about slow-cooked comfort. It starts with browning the beef to build a deep, rich flavor, then simmers low and slow in a mix of Guinness, red wine, and beef stock. The result is a thick, hearty stew with tender beef and a broth packed with bold, savory depth.

The vegetables are cooked separately so they keep their texture, then added in toward the end, letting them soak up all that flavor without turning to mush. A quick cornstarch slurry thickens the broth just enough, making it perfect for scooping up with a spoon or sopping up with bread. Every step is about layering flavors and textures for a stew that’s balanced and satisfying.

This is the kind of dish that takes its time but is worth every minute. The beef gets melt-in-your-mouth tender, the broth turns rich and full-bodied, and the potatoes, carrots, and parsnips round it all out. It’s everything a good Irish stew should be—simple ingredients coming together to make something deeply comforting.

Why I Love This Recipe

• The beef turns melt-in-your-mouth tender after a long, slow simmer in a rich, flavorful broth.
• The Guinness and red wine add depth, making every bite bold and satisfying.
• The vegetables hold their texture, so they soak up the flavor without getting mushy.

Ingredients

A good stew is all about layering flavors and textures. Here’s what you’ll need to make this beef Irish stew:

• Olive oil – Used to sear the beef, giving it a rich, caramelized crust before simmering.
• Stew beef – The star of the dish, slow-cooked until it’s fall-apart tender.
• Garlic – Adds depth and a little punch of flavor to the stew base.
• Red wine – Brings acidity and complexity, helping to balance the richness.
• Guinness stout beer – Deepens the stew’s flavor with malty, slightly bitter notes.
• Beef stock or broth – Creates the rich, savory base.
• Tomato paste – Adds body and a little sweetness to round out the broth.
• Granulated sugar – A small amount helps balance the acidity of the tomatoes and alcohol.
• Worcestershire sauce – Brings umami and a little tangy depth. It’s the same ingredient I use in my cottage pie with Gruyère mashed potatoes to deepen the beef flavor.
• Dried thyme – A classic herb for slow-cooked dishes, adding warmth and earthiness.
• Bay leaves – Infuse the broth with a subtle aromatic flavor while it simmers.
• Butter – Used to sauté the vegetables, adding richness and a slightly caramelized flavor.
• Russet potatoes – Starchy potatoes that break down slightly, helping thicken the stew.
• Parsnips – Add a slightly sweet, nutty flavor to complement the savory broth.
• Carrots – Bring natural sweetness and a bit of texture to the mix.
• Yellow onion – Builds a solid flavor base with a little sweetness.
• Cornstarch – Used to thicken the stew at the end for a rich, velvety texture.
• Salt and pepper – Essential for seasoning and bringing all the flavors together.
• Fresh parsley – A finishing touch for freshness and color.

How to Make Beef Irish Stew

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One: Brown the Beef
  Heat olive oil in a big, heavy pot over medium-high heat. Add the beef and let it sizzle until it’s browned on all sides, about 5 to 7 minutes. Toss in the garlic and cook for another minute—just enough to get that good garlicky smell going.

• Step Two: Build the Base
  Pour in the beef stock, red wine, and Guinness. Stir in the tomato paste, sugar, Worcestershire sauce, dried thyme, and bay leaves. Give everything a good mix, bring it to a boil, then lower the heat all the way down. Cover and let it simmer for 2 ½ hours, stirring every now and then.

• Step Three: Cook the Veggies
  In another large pot, melt the butter over medium heat. Add the potatoes, parsnips, onion, and carrots. Sauté until they start getting some nice golden color, about 15 minutes. Set them aside for now—this way, they don’t turn to mush while the stew simmers.

• Step Four: Bring It All Together
  Once the beef has been simmering for 2 ½ hours, stir in the sautéed veggies. Let the stew keep cooking, uncovered, for another 30 to 40 minutes until the vegetables and beef are fork-tender.

• Step Five: Thicken It Up
  In a small bowl, mix the cornstarch with a tablespoon of cold water until smooth. Slowly stir it into the stew, letting it thicken up. Keep stirring for at least a minute so it blends in properly. Fish out the bay leaves and skim off any extra fat on top. Season with salt and pepper to taste.

• Step Six: Serve and Enjoy
  Ladle the stew into bowls, sprinkle with fresh parsley, and dig in.

Recipe Tips

Here are a few tips to make this Irish stew even better:

• Don’t rush the simmer – The long cooking time is what makes the beef tender and the broth rich. Let it do its thing.
• Add the veggies later – Cooking them separately keeps them from turning to mush in the stew.
• Adjust the thickness – If you like a thicker stew, add a little more cornstarch slurry, but do it gradually.
• Taste and season at the end – The flavors deepen as it simmers, so wait until the end to adjust the salt and pepper.
• Time – It takes time to make a delicious beef Irish stew, but most of that time is spent simmering on the stove, so you don’t have to actively babysit the pot. It’s the perfect meal for a lazy afternoon.
• Brown the beef well – There’s so much flavor in the meat, and the key to tapping into it is getting a good sear on all sides. The browned bits left behind add even more depth to the stew.
• Deglaze the pot – After adding the red wine, scrape up all the browned bits stuck to the bottom of the pot. This brings even more flavor into the broth.
• Cooking with alcohol makes a difference – You could use all beef stock, but the Guinness and red wine add a richness that stock alone won’t match.
• Simmer in stages – Let the meat cook low and slow for 2-3 hours, then add the sautéed veggies for the last 30-40 minutes so they stay tender but not mushy.
• Adjust seasoning at the end – Salt and pepper should be added to taste at the end of cooking, and a sprinkle of fresh parsley gives it the perfect herby finish.

Storage and Freezer

This stew only gets better with time, making it perfect for leftovers. Here’s how to store, freeze, and reheat it:

• Storage: Let the stew cool completely, then store it in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of beef stock or water to loosen it up.

Frequently Asked Questions

• What can I use instead of Guinness?
  You can swap it for more beef stock or use another dark beer like a stout or porter. If avoiding alcohol, just use extra stock.
• How do I make the stew thicker?
  Stir in a little more cornstarch slurry until it reaches your desired consistency, or let it simmer uncovered to reduce naturally.
• Can I use a different cut of beef?
  Yes, but stick to well-marbled cuts like chuck or brisket for the best texture after slow cooking.

More Hearty Beef Recipes

If you love this hearty beef Irish stew, here are more beef recipes that are just as comforting and full of flavor.

• Beef Bourguignon
• Slow Cooker Beef and Tomato Stew
• Classic Pot Roast
• Beef Stroganoff

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Print Beef Irish Stew Beef Irish Stew is a rich, hearty dish slow-simmered with Guinness, red wine, and beef stock for deep flavor. Tender beef, potatoes, carrots, and parsnips make it a comforting meal, perfect for St. Patrick’s Day or any time you want a warm, satisfying bowl of stew. The vegetables are added later to keep their texture, and a cornstarch slurry thickens the broth just enough. Serve with fresh parsley and crusty bread for a classic, flavorful dish. Course Main Course Cuisine American, Irish Keyword Beef Irish Stew Prep Time 30 minutes minutes Cook Time 3 hours hours 45 minutes minutes Total Time 4 hours hours 15 minutes minutes Servings 8 people Calories 486kcal Author Cathy Pollak Equipment Dutch Oven or large pot. For browning the beef and slow-simmering the stew. skillet To sauté the vegetables separately so they don’t overcook. Knife To cut beef and vegetables evenly. mixing bowls To mix the cornstarch slurry. measuring cups and spoons For accurate ingredient portions. Ingredients 2 tbsps. olive oil 1-3/4 lbs lbs. stew beef cut into 1" pieces 7 large garlic cloves, finely chopped or crushed 6 cups beef stock or broth 1 cup red wine 1 cup Guinness stout beer 3 tbsps. tomato paste 1-1/2 tbsps. granulated sugar 2 tbsps. Worcestershire sauce 1 tbsp. dried thyme 4 bay leaves 2 tbsps. butter 1-1/2 lbs. russet potatoes, peeled, cut to 1/2" pieces 1 lb parsnips, peeled, cut to 1/2" pieces 1 large yellow onion, chopped 2 cups carrots, 1/2" pieces 1 tbsp. cornstarch salt and pepper fresh parsley, chopped Instructions Heat olive oil in a large, heavy pot over medium-high heat. Add the beef stew meat and sauté until browned on all sides, about 5 to 7 minutes. Add the garlic and cook for another minute. 2 tbsps. olive oil, 1-3/4 lbs lbs. stew beef, 7 large garlic cloves, finely chopped or crushed To the same pot, add beef stock, red wine, Guinness beer, tomato paste, sugar, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2 ½ hours, stirring occasionally. 6 cups beef stock , 1 cup red wine, 1 cup Guinness stout beer, 3 tbsps. tomato paste, 1-1/2 tbsps. granulated sugar, 2 tbsps. Worcestershire sauce, 1 tbsp. dried thyme, 4 bay leaves In another large pot, melt butter over medium heat. Add the potatoes, parsnips, onion, and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has finished simmering. 2 tbsps. butter, 1-1/2 lbs. russet potatoes, peeled, cut to 1/2" pieces, 1 lb parsnips, peeled, cut to 1/2" pieces, 1 large yellow onion, chopped, 2 cups carrots, 1/2" pieces Add the potato mixture to the beef stew and simmer uncovered until the vegetables and beef are tender, about 30 to 40 minutes. In a small bowl, mix cornstarch with 1 tablespoon of cold water until smooth. Slowly add to the stew, stirring for at least a minute until thickened. Discard the bay leaves and skim off any excess fat. Season with salt and pepper to taste. 1 tbsp. cornstarch , salt and pepper Ladle into bowls, sprinkle with fresh parsley, and serve. fresh parsley, chopped Notes For optimal outcomes when making this carrot tart with beef Irish stew, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations. The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. © noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited. Nutrition Serving: 277g | Calories: 486kcal | Carbohydrates: 41.1g | Protein: 26.2g | Fat: 11.6g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 48.1mg | Sodium: 200.6mg | Potassium: 996mg | Fiber: 6.4g | Sugar: 8.9g | Vitamin A: 271.6IU | Vitamin C: 56.8mg | Calcium: 21.1mg | Iron: 20.9mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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No-Churn Pistachio Ice Cream

Pistachios are so much more than just a garnish and have a wide range, when it comes to incorporating them into recipes.

I’m sure it comes as no surprise that making pistachio ice cream is one of my favorite ways to use them. There’s something special about it that always hits the spot.

Why I Love This Recipe

• I love the hint of green color in this ice cream that is completely natural.
• I don’t need to pull out the ice cream maker to make it.
• The texture is spot on with chopped and blended nuts.

Ingredients

• pistachios – raw, unsalted pistachios are best (not roasted)
• granulated sugar
• whole milk – you need the higher fat content of whole milk for a no-churn recipe like this one
• heavy cream

How to Make Pistachio Ice Cream

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Before anything else, I place my loaf pan in the freezer to chill. This step really helps set the ice cream when making a no-churn version like this one.
• Step Two: I add 1/2 cup of the pistachios, the sugar and milk to the bowl of a blender and blend them all together until the mixture is smooth (about 1 minute). 
• Step Three: In a large mixing bowl, I beat the cold heavy cream until peaks form. Then, I slowly beat in the milk-pistachio mixture I made earlier. Keep in mind, peaks won’t form again, but the mixture will thicken after about 4-5 minutes. You could also use a stand mixer here to make it easier.
• Step Four: I give the remaining pistachios a rough chop and stir them into the ice cream base. Then, I pour the whole mixture into the chilled loaf pan, cover it tightly, and place it in the freezer to chill overnight.
• Step Five: If the ice cream is really hard, I let it sit on the counter for 5-10 minutes before scooping it into bowls or cones.

Recipe Tips

• Freshly shelled, raw pistachios are best for this recipe. They have a more vibrant green color that gives the ice cream its distinctive hue. Roasted pistachios will not impart as much green color, so it’s up to your preference.
• If you can find shelled pistachios that are not salted or roasted, you can use those too.
• A no-churn ice cream like this one can take anywhere from 5-8 hours to freeze. The top will appear frozen at first, but the bottom could still be creamy, which is why I prefer chilling overnight.
• If you want your pistachio ice cream to appear more green, you would need to add a few drops of artificial food coloring.
• For a smooth ice cream, without the nutty texture, blend all the pistachios with the milk and sugar in the blender.

Storage Instructions

• Keep your pistachio ice in an airtight container for up to three months.
• If you’re going to keep the ice cream in the loaf for any long period of time, consider wrapping it 2-3 times with saran wrap to prevent freezer burn,

More No-Churn Ice Cream Recipes

• Chocolate Caramel Pretzel Ice Cream
• Baseball Nut Ice Cream
• Cookie Dough Ice Cream
• No-Churn Pineapple Ice Cream

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Pistachio Ice Cream

Make your own pistachio ice cream at home with this easy recipe. Enjoy the cool and creamy goodness of this nutty dessert.

Course Dessert

Cuisine American

Keyword Pistachio Ice Cream

Prep Time 15 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8

Calories 329kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Blender
• mixing bowls
• hand mixer
• loaf pan 9 x 5

Ingredients

• 1 cup unsalted, shelled pistachios divided
• 3/4 cup granulated sugar
• 1 cup whole milk cold
• 1-1/2 cups heavy cream cold

Instructions

• Place empty loaf pan in the freezer.
• Add 1/2 cup of the pistachios, sugar and milk to the bowl of a blender and blend until smooth (about 1 minute). Set aside.
  1 cup unsalted, shelled pistachios, 3/4 cup granulated sugar, 1 cup whole milk
• In a large mixing bowl, beat heavy cream until peaks form, then slowly beat in milk-pistachio mixture. (Peaks will not form again, but the mixture will feel thicker after about 4-5 minutes.)
  1-1/2 cups heavy cream
• Chop the remaining pistachios and stir them into the ice cream base. Pour the whole mixture into the chilled loaf pan, cover tightly and place in the freezer.
• Allow ice cream to set in the freezer until firm, at least 8 hours. Let sit on the counter for 10 minutes if necessary before scooping into bowls or cones.

Notes

For optimal outcomes when preparing this pistachio ice cream, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 109g | Calories: 329kcal | Carbohydrates: 26g | Protein: 5.3g | Fat: 24.1g | Saturated Fat: 11.8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7.9g | Cholesterol: 53mg | Sodium: 26mg | Potassium: 241mg | Fiber: 1.6g | Sugar: 23g | Vitamin A: 201IU | Vitamin C: 1.1mg | Calcium: 80mg | Iron: 0.7mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pistachio Ice Cream appeared first on Noble Pig.

Reuben Dip

Of all the deli sandwiches out there, the Reuben is hands down one of my favorites. The combination of corned beef, sauerkraut, and Russian dressing, all squished between toasty, griddled rye bread, always hits the spot.

My inspiration in creating this recipe was taking that delicious sandwich and turning it into a hot Reuben dip. I’ve made sure it has all the flavor and pizzazz I love, while baked into a handy spread that’s perfect for any gathering.

Why I Love This Recipe

• The fact that it tastes like one of my favorite sandwiches is the most obvious reason!
• It’s effortless to put together so it always has a place at the party.
• I love creating deconstructed recipes like this Reuben dip.

Ingredients

These ingredients come together to make a dip that’s packed with all the flavors of a classic Reuben sandwich but in a fun, party-ready format.

• Corned beef: From the deli I ask for a 1/2 pound of corned beef in one chunk so I can dice it myself. Make sure not to use uncooked corned beef.
• Cream cheese: I always go for the full-fat version because it gives the dip that rich, creamy texture we all love.
• Swiss cheese: I shred it myself since freshly shredded cheese melts much better and makes the dip extra gooey.
• Sauerkraut: I use either jarred or fresh sauerkraut. Both work great and add that essential tangy crunch to the dip.
• Sour cream: Full-fat sour cream is a must for that smooth, creamy consistency.
• Ketchup and spicy brown mustard: These two mimic the Russian dressing in a classic Reuben sandwich, giving the dip the perfect mix of sweetness and tang.
• Rye bread, pumpernickel or white bread: I slice these into quarters and toast them to use as dippers. Bagel chips also make a great alternative if you want something a bit different.

How To Make Reuben Dip

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start with preheating the oven to 350 degrees F.
• Step Two: In a medium bowl, mix up the diced corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup, and mustard. Once it’s all blended together, spoon the dip into a greased 1-quart baking dish.
• Step Three: Bake it for about 30 minutes until it’s hot and bubbly. Serve it with some toasted bread for dipping.

Recipe Tips

• There have been times I’ve mixed in a small amount of prepared horseradish, which gave the dip a pleasant, but slightly spicy kick. I found adding that extra layer of flavor sort of echoed the zesty notes found in Russian dressing. It’s a fun addition if you like a little heat.
• Have the deli counter give you a whole chunk of already cooked, corned beef to dice up yourself.
• Sometimes, instead of just toasting the bread, I’ve brushed it with a bit of garlic butter before toasting. This added an extra layer of flavor and made the dippers even more delicious, which ultimately complemented the dip perfectly.
• I’ve served this dip to eight adults in a snack size portion. If you feel this will not be enough for your group, feel free to double the recipe and just increase baking time.
• In a pinch, I have substituted pastrami for the corned beef. The pastrami does taste different as it’s usually made with more spices, but it still works great in this recipe.
• I have made this dip on the stove top by adding all ingredients to a sauce pan over medium heat. I had to stir it often, otherwise it burned on the bottom. Once it was heated, I poured it into a warm serving dish and served it immediately.
• I’ve never done it, but I feel this dip would also come together easily in a smaller-sizer slow cooker (I would definitely use a slow cooker liner). Try cooking it on a low heat setting for about 4 hours.

More Hot and Cheesy Dips

• Jalapeno Popper Dip
• Buffalo Chicken Dip
• Easy Baked Taco Dip
• Last Minute Chili Dip
• Crab Artichoke Dip
• Italian Dip
• Salmon Dip Recipe

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Reuben Dip

Hot and cheesy Reuben Dip has all the flavors of a favorite diner sandwich - corned beef, sharp and crunchy sauerkraut, Swiss cheese and sweet and tangy condiment base. Scoop it up with slices of rye, pumpernickel or your favorite white bread.  

 

Course Appetizer

Cuisine American

Keyword Rueben Dip

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 165kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• 1-quart baking dish

Ingredients

• 1/2 lb diced corned beef from the deli counter
• 1 package (8 oz) cream cheese, softened
• 1 cup shredded Swiss cheese
• 1 cup sauerkraut, drained
• 1/2 cup sour cream
• 1 tbsp ketchup
• 1 tbsp spicy brown mustard
• rye, pumpernickel or white bread for serving

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.
  1/2 lb diced corned beef, 1 package (8 oz) cream cheese, softened, 1 cup shredded Swiss cheese, 1 cup sauerkraut, drained, 1/2 cup sour cream, 1 tbsp ketchup, 1 tbsp spicy brown mustard
• Bake for 30 minutes, until hot and bubbly and serve with toasted bread as dippers.

Video

Notes

For optimal outcomes when preparing this Rueben dip, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 82g | Calories: 165kcal | Carbohydrates: 2g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 511mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Reuben Dip appeared first on Noble Pig.

Irish Cream Cake

While I enjoy making this Baileys Irish Cream Bundt cake for St. Patrick’s Day, it’s also a welcome dessert anytime of year. I like to think of this Bundt dessert as a well-deserved celebration cake for lots and lots of occasions.

I’ve made this Irish cream cake for birthdays, New Year’s Eve, weekend gatherings and so many other times just for fun.

One of my favorite things about this cake is not only how easy it is to make, but how flavorful it tastes. This dessert truly is the perfect ending to a savory meal.

Why I Love This Recipe

• Irish cream is made with a mixture of Irish whiskey and Irish dairy cream. I think it’s the addition of cocoa beans and vanilla that really gives the liqueur its rich flavor and why this cake is so yummy.
• I love making Bundt cakes because they come out looking beautiful.
• By adding Irish cream to the batter, as well as the glaze, I find that every slice is oozing with the gooey flavor everyone is expecting.

Reader SCdawg says …“This recipe is to die for!!! Made it in mini Bundt pans and used Irish whiskey instead of water. I only wish I’d found it sooner!!! I bake a lot…and send extras to my hubby’s coworkers. This was the first time he didn’t share with them LOL! SO good!!!”

I’ve always considered this Bailey’s Irish cream cake an example of a quintessential celebratory dessert. Similarly, my RumChata Bundt cake recipe and my Limoncello lemon syrup cake are also just as festive. Both cakes effortlessly also feel like a party is in the works.

Ingredients 

• Pecans: I prefer pecans for their crispy, buttery texture, making them perfect for this Baileys Irish cream cake.
• Boxed yellow cake mix: I like Duncan Hines, but feel free to use any brand. This cake tastes nothing like a boxed mix and the mix guarantees you cannot mess this cake up. This cake is so delicious no one would ever know it started with the base of a boxed mix.
• Instant vanilla pudding mix: I add this for moisture and it helps hold together the cake’s structure.
• Vegetable oil: Canola oil is fine too.
• Water: Straight from the tap or filtered water is fine.
• Baileys Irish Cream: Any Irish cream brand is fine. It’s going to go in the cake batter and the glaze. Remember that Irish cream is shelf stable, however, once opened it needs to be refrigerated.
• Eggs: – I always use large sized eggs for baking.
• Granulated Sugar: This is going to sweeten your Irish cream glaze.
• Butter: I always recommend using a European butter for the best flavor, especially in a glaze.

How to Make Baileys Irish Cream Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Cake Batter

1. First, I preheat the oven and then I prepare a Bundt pan for the Baileys Irish Cream by greasing and flouring it.
2. Next, I add pecans to the bottom of the Bundt pan.
3. Then, using a mixer, I combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil, and Irish Cream liqueur.
4. Finally, I pour the batter over the nuts in the pan.

Baking the Cake

1. I bake the cake for 60 minutes or until a toothpick inserted in the center comes out clean. In my experience, it always takes the full sixty minutes, but everyone’s oven is different.
2. After a few minutes (at least ten), I will turn the cake out of the pan and cool it completely on a wire rack.

This cake always flips out of the pan so easily, especially if you’ve taken care to grease and flour your pan properly.

Preparing the Cake for Glaze

1. Using a toothpick or a wooden skewer, I will poke holes into the top of the completely cooled cake. This allows the glaze to find its way into the inside of the cake. Another reason why this Baileys cake is so delicious.

How To Make the Glaze

On the Stove

1. First, I combine the butter, water and sugar in a small saucepan. Next, I bring the mixture to a boil and continue boiling for 5 minutes, stirring constantly.
2. Then, I remove the saucepan from the heat and add the Irish Cream liqueur to the pan.
3. Prick top and sides of cooled cake with a skewer or toothpick.
4. Deliver the glaze to the cake by spooning glaze over top and brushing onto sides of cake.
5. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces.

Over the Cake

1. I deliver the glaze to the cake by spooning it over the top and brushing with a pastry brush onto the sides of the cake.
2. I allow the cake to absorb the glaze and repeat this process until most of the glaze is used. I will save some glaze to pour over sliced pieces.

Pro Tip

How Do I Know the Size of My Bundt Pan?

• I use a measuring cup to pour water into my Bundt cake pan until it is full.
• I keep track of how many cups of water I’ve poured into the pan. This will gives me the cup measurement of my pan.
• Bundt cake recipes are written specifically with cup measurements in mind. This Baileys Irish Cream Bundt cake should be made in a 10-15 cup Bundt pan.

Storage

• If I’m going to have this cake on the counter more than two days, then I will refrigerate it. Otherwise, it keeps well on the counter. It’s always eaten before the two days are up!
• In the refrigerator it will keep for 4-5 days.
• You can also freeze this cake for up to three months. Make sure to wrap it well and thaw in the refrigerator overnight when you’re ready to serve it again.

More St. Patrick’s Day Dessert Recipes

• Lucky Charms Ice Cream
• Chocolate Guinness Doughnuts
• Key Lime Cupcakes
• Potted Chocolate-Mint Puddings
• Guinness Sundae
• Guinness Chocolate Layer Cake

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Baileys Irish Cream Cake

This easy to make Baileys Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

Course Dessert

Cuisine American, Irish

Keyword Bailey's Irish Cream Cake

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Calories 513kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• hand mixer
• Bundt cake pan
• Saucepan
• pastry brush

Ingredients

Cake:

• 1 cup chopped pecans
• 1 package boxed yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish Cream Liqueur

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/4 cup Irish Cream Liqueur

Instructions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
  1 cup chopped pecans
• In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
  1 package boxed yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 4 large eggs, 1/4 cup water, 1/2 cup vegetable oil, 3/4 cup Irish Cream Liqueur
• Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
• Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
• While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
  1/2 cup butter, 1/4 cup water, 1 cup granulated sugar, 1/4 cup Irish Cream Liqueur
• Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)

Notes

For optimal outcomes when preparing this Baileys Irish cream cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 152g | Calories: 513kcal | Carbohydrates: 47.1g | Protein: 9.7g | Fat: 30.5g | Saturated Fat: 10.2g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 3.4g | Cholesterol: 237.9mg | Sodium: 400.6mg | Potassium: 17.8mg | Sugar: 34.8g | Vitamin A: 6.5IU | Calcium: 10mg | Iron: 10.4mg

Recipe Credit: Recipe Girl with changes and adaptations.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baileys Irish Cream Cake appeared first on Noble Pig.