Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
The club is open
We're sharing St. Patty's Day treat ideas this week. Just treats...we'll be doing Irish food next week. Perhaps you saw a recipe for some adorable St. Patty's Day cookies or cupcakes? Maybe a cake made with Guinness or Bailey's? You get the idea.
Our Featured Cookie is T!ts McCheeky! Bring it on girl.
3/17 - ditribal
3/24 - AmyRI
3/31 - korbel06
4/7 - artsake (I put you on anyway...you'll be awesome)
4/14 - TheNewMrsPAC
4/21 - sacey21
4/28 - Adb6283
5/5 - micheleNYC
5/12 - cyko21
Pam - Mom to Tyler David 10/23/94, Tristan Hal 3/11/06, Melinda Rose 7/22/07
Re: The club is open
These are always a huge hit when I make them: Irish Cream Mint Cookies
Sent these into school one year. The kids loved them: Blarney Stone Bars
Here's one from Betty Crocker!
Pot o? Gold Chex? Mix
1In large microwavable bowl, place cereals, pretzels and peanuts; set aside.2In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.3Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.OK, I had to go hunting for other options! These were found at http://www.squidoo.com/greentreats
Green Ice Cream Drinks
Lucky Lime Float
Scoop lime sherbet into a mug and add 7Up. Garnish with whipped cream, green sugar sprinkles, and a perfect cherry on top.
Leprechaun Ale
Similar to the Lucky Lime Float, scoop lime sherbet into a mug and pour ginger ale over it. This is an especially tasty treat if you coat the glass rim in green sugar first, margarita style.
Irish Mint Float
Scoop mint chocolate chip ice cream into a glass and fill with milk. Top with whipped cream and green sugar sprinkles and a perfect cherry.
Grasshopper
There are several ways to make a grasshopper. One recipe calls for equal parts green creme de menthe, white creme de cacao, and light cream. My favorite version is just to put milk and mint chocolate chip ice cream in a blender with a few shots of creme de menthe. MMmmmmm mmmmmm good!
Here's a Jell-O option!
St. Patrick's Pot of Gold
Ingredients3-ounce box of lemon-flavor gelatin6 limesSugar1 teaspoon of whipped creamInstructionsLine an 8-inch square baking dish with plastic wrap, leaving several inches of overhang on each side (this will make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in 1 cup of cold water, then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill the gelatin for 4 hours or until firm, then slice the gelatin into 1/2-inch cubes.Cut off the top quarter of each of 6 limes, then, without cutting into the fruit, slice a thin layer of peel from the bottom of each one to help them stand upright. With a small knife, cut around the inside of each lime's rind to loosen the pulp, then spoon it out to make a shell.Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each shell, then fill each lime pot with gelatin gold. Makes 6.http://familyfun.go.com/recipes/st-patricks-pot-of-gold-685044/
Kiwi-Lime Pie
http://familyfun.go.com/recipes/kiwi-lime-pie-714992/
Ingredients
- 1/3 cup lime juice
- Thin chocolate cookie wafers
- 1 kiwi, peeled and sliced
InstructionsHeat the oven to 350 degrees. Mix the graham cracker crumbs and butter in a bowl. Firmly press the crumbs against the bottom and sides of a 9-inch pie pan. Bake for 5 minutes.
In another bowl, stir the sweetened condensed milk, egg yolks and lime juice until well mixed. Pour the mixture into the crust and bake for 15 minutes or until an inserted knife comes out clean.
Once the pie cools, push cookie wafers into the filling along the edge. Top with kiwi slices arranged to resemble a shamrock. Serves 8.
swap out the almond extract for mint in my Irish Cream
and since you already have some whiskey handy, perhaps an irish manhattan?
Fill a lowball glass with ice. Add whiskey and sweet vermouth; stir. Garnish with maraschino cherry.
guinness mustard
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
irish cream chocolate mousse cake
For Syrup:
For Cake:
For Chocolate Bands:
For Chocolate curls:
Mousse:
Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160?F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to luke warm.
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
Syrup:
Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Cake:
Preheat oven to 350?F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate.)
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.)
Assembly:
Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
Chocolate Bands:
Line large baking sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be higher than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
Chocolate curls:
Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.)
Sift powdered sugar over chocolate curls before serving cake.
For pudding
- 12 tablespoons dried currants
print a shopping list for this recipepreparation
Make crunch:
Preheat oven to 350?F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)
Make pudding:
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160?F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.
Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Irish Cream Bundt Cake
ngredients1 cup chopped pecans1 (18.25 ounce) package yellow cake mix1 (3.4 ounce) package instant vanilla pudding mix4 eggs1/4 cup water1/2 cup vegetable oil3/4 cup Irish cream liqueur1/2 cup butter1/4 cup water1 cup white sugar1/4 cup Irish cream liqueurDirections
Guiness Brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
Preparation:
In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Mint Layer~3 Tablespoons butter, at room temperature1 cup powdered sugar1 Tablespoon heavy cream (or milk)1/2 teaspoon peppermint extract (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)1 drop green food coloring (I use americolor mint green)
Chocolate Glaze~3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)1 Tablespoon butterAndes Mints (apx. 1/2 package, or 14 whole pieces, about 2.5 oz.), chopped Directions~Preheat oven to 325*F. Prepare a 9"x9" (or 8"x8") square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling. You can use a little butter on the pan to help the paper stay in place. ?Brownies~In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.Once melted, remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well with a spoon. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). Pour the brownie batter evenly into the prepared pan.Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
Mint Layer~In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don't want it too green). If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes, or until slightly firm.
Chocolate Glaze~In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. Spread over the mint filling, then top with chopped Andes mints. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.
To Serve~Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a sharp knife, cut into apx. 1-1 1/2 inch squares. For best results, rinse off the knife in hot water, then wipe dry after each cut.
Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.Makes about 25-30 small squares.
Recipe adapted from Joy of Baking.
ooooh, that got all screwy. i'll have to hand type it once i get a free chance!
Here, Sarah --
FUDGE MINT BROWNIES
Brownie Layer~
1/2 cup butter, cut into pieces
4 oz. dark chocolate (apx. 80% cocoa, or use half unsweetened and half bittersweet)
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
3/4 cup all purpose flour
1/4 teaspoon salt
Mint Layer~
3 Tablespoons butter, at room temperature
1 cup powdered sugar
1 Tablespoon heavy cream (or milk)
1/2 teaspoon peppermint extract (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)
1 drop green food coloring (I use americolor mint green)
Chocolate Glaze~
3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)
1 Tablespoon butter
Andes Mints (apx. 1/2 package, or 14 whole pieces, about 2.5 oz.), chopped
Directions~
Preheat oven to 325*F. Prepare a 9"x9" (or 8"x8") square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling. You can use a little butter on the pan to help the paper stay in place.
?Brownies~
In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.
Once melted, remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well with a spoon. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). Pour the brownie batter evenly into the prepared pan.
Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
Mint Layer~
In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don't want it too green). If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes, or until slightly firm.
Chocolate Glaze~
In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. Spread over the mint filling, then top with chopped Andes mints. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.
To Serve~
Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a sharp knife, cut into apx. 1-1 1/2 inch squares. For best results, rinse off the knife in hot water, then wipe dry after each cut.
Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.
Makes about 25-30 small squares.
Recipe adapted from Joy of Baking.