For the corned beef I open a bottle of Guinness dump it into the pot and then put the corned beef in and simmer on low all day long. An hour before dinner I put in quartered potatoes and baby carrots, when the potatoes are done and take everything except the broth out of that pot and add to the boiling broth my cut up cabbage (Billy doesn’t like cabbage so I don’t mix it all together) and boil for about 10-15 min & then serve it all up.
The Irish soda Bread recipe I got from the barefoot Contessa http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe/index.html
Ingredients
• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
**I made it the night before and stored it in a very large airtight Ziploc bag, warmed it up before dinner**
I got the recipe for the cupcakes here http://www.recipezaar.com/guinness-cupcakes-with-baileys-frosting-360499
Ingredients
Cupcakes
• 1 cup unsalted butter
• 1 cup Guinness stout
• 2/3 cup Dutch-processed cocoa powder, sifted
• 1 cup light brown sugar
• 1 teaspoon table salt
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/4 teaspoons baking soda
• 2 eggs
• 1/2 cup sour cream
Frosting
• 1/2 cup unsalted butter
• 4 cups confectioners' sugar
• 1 pinch table salt
• 3 tablespoons irish cream (Bailey's or Carolan's)
• 1 tablespoon milk
• green sprinkles
Directions
1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
6. Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.
***I used a little less Bailey’s and a little more milk***
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