By Jen Ashenfelter
The corned beef and cabbage dinner, washed down with a pint of green beer, just doesn’t seem complete without Irish Potatoes. I do have Irish ancestry in the blood, but unfortunately I can’t claim this recipe as a family favorite passed down through the generations after surviving the Irish Potato Famine of 1845. According to Wikipedia, this confectionery gem covered in cinnamon and shaped like a little potato actually originated in Philadelphia over 100 years ago. Not Ireland! Go figure.
Our St. Patrick’s Day tradition started in 2008 when Christopher was in Kindergarten. The teacher of his after-school program made Irish Potatoes for the class. With no eggs or nuts in this candy, Chris could eat them! An instant hit, he has asked for them every year since that first taste.
Listen up all you St. Patrick’s Day traditionalists, there’s no Irish whiskey in this recipe. This is a family show–but if you stick around for a bit, you won’t be disappointed.
3 1/2 – 4 cups of confectioner’s sugar
4 oz of shredded coconut
4 tbsp butter, melted
1 tbsp vanilla
3 oz cream cheese, softened
Mix all the ingredients together. If the mixture seems too dry, add a splash of milk or 1/2 & 1/2. If the mixture seems too wet, add more confectioner’s suger. Shape about 1/2 tbsp into irregular ovals or potato shape. Roll into ground cinnamon. This will be a large batch for sharing with your “Irish” family and friends!
Ok, it’s time to get serious about our St. Patrick’s Day dessert. Buy a bottle of Bailey’s Irish Cream…and pick up some Irish whiskey while you’re there. Really–go now, I’ll wait. This recipe is serious business and comes from my high school friend Sue. I think she’s famous for it…at least pretty darn popular every March.
Baileys Irish Cream Bundt Cake
1 box yellow cake mix
1/2 cup cold water
1/2 cup Baileys Irish Cream
1 pkg instant vanilla pudding mix
1/2 cup canola oil
2 oz melted butter
1/2 cup sugar
1/8 cup water
1/4 cup Bailey’s Irish Cream
Mix all the cake ingredients together, blend well. Pour mixture into well-greased and floured 12-cup bundt pan. Bake at 325 degrees for 1 hour or until done. Heat glaze ingredients until melted. Poke holes in the baked cake with a fork and brush warm cake with 1/2 the glaze mixture. Cool cake for 15 minutes. Turn out cake onto rack. When cake has cooled, brush with the remaining glaze. Serves 8.
What you do with the remaining Bailey’s Irish Cream is completely up to you.
If that wasn’t serious enough for you, then fly to San Francisco, drop into the Buena Vista, grab a seat at the bar, order an Irish coffee and enjoy! Or better yet, make your own…
- Fill glass with very hot water to pre-heat, then empty.
- Pour hot coffee into hot glass until it’s about 3/4 full. Drop in 3 cocktail sugar cubes.
- Stir until the sugar is dissolved.
- Add full jigger of Irish whiskey for proper taste and body.
- Top with a collar of lightly whipped cream by pouring gently over the back of a spoon.
Enjoy! What you do with the remaining Irish whiskey is completely up to you.
Eat in moderation. Drink responsibly. Designate a driver. Be safe and have fun.