Monday, March 12, 2018

Irish Soda Bread Muffins

 Let's have some Irish Soda Muffins with some Irish Breakfast tea today!

 This pretty lady head planter that's sprouting shamrock plant hair was a recent purchase from a local nursery that I bought with a 30% birthday coupon.  The table covering is actually an apron that my dear friend, Barbara, sent me, and it's reversible!  The milk glass shamrock candle holder belonged to my maternal grandmother, and I just love it.

 I so enjoy using this Johnson Brothers Rolland teacup that looks like it has Celtic knots all around.  It goes with so many of my things. 

 My mom gifted me with this leprechaun couple years ago, and I perched them on top of my Irish Breakfast tea tin, that I saved from my late hubby's and my vacation in Ireland.  

Yield: 12 muffinsPin it

Irish Soda Bread Muffins

These muffins are the perfect St. Patrick's Day treat, and are great spread with some Kerrygold Irish butter.


  • 2 and 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups currants (first choice) or raisins (I used these, because that's what I had)
  • 1/2 to 2 teaspoons caraway seeds, to taste (I omitted)
  • 1 large egg
  • 1 cup buttermilk, yogurt, or sour cream
  • 6 tablespoons butter, melted; or 1/3 cup vegetable oil
  • sparkling white sugar, for topping


  1. Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds (if using).
  3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  4. Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
  6. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Created using The Recipes Generator

 My darling daughter, named Molly Colleen, came over for lunch.   Can you see my Dollar Tree shamrock lights around my flowers?

We started with some Irish cheddar cheese and crackers, her favorite egg salad, and popovers, another of her favorites, along with some haricots verts.  I whipped some butter with homemade jam for us to spread on our popovers.  Of course, we had a pot of  Irish tea,  and just enjoyed being together. The recipe for the popovers can be found here.  Years ago, Molly won a $1000.00 gift card to Neiman-Marcus, and although she bought some things for her home with the money, a great deal of it was spent on us going there for lunch.  That's where we discovered the best popovers ever!


Thank you for your visit!  xo

I am sharing this with these lovely parties:

Monday, March 5, 2018

White Chocolate Spritz Shamrocks

My granddaughter, Cissy, and I got a head start on some St. Patrick's Day baking.  Let's have some Shamrock Spritz cookies with a cup of Irish Tea, shall we?  We can look at my book on Ireland and admire the pretty flowers that I received for my birthday, which was at the last weekend in February.  The mini daffodil was planted in a sweet little teacup, from my friend, Bea, and the bouquet came from my friends, Joy and Rodger. 

I always love using this teapot that I found for $1.50, which says County Cork, Ireland on the bottom, where my paternal great grandmother was from. 

It's always nice to bring out this Belleek teacup during the month of March.  

 These sweet granddaughters, Avery and Ella came over to visit in the morning, along with my son, Tim, to celebrate my birthday. 

 The rest of my family came over in the evening to celebrate.  Riley is on the left, then Connor, me holding Hayden, Cissy, Caiden, and Harper being held by my son, Kevin.  My daughter, Molly,  made the fabulous Salted Caramel Brownie Trifle.  It was a big hit!!  My son, Mike, who lives here with me said the next day, "Mom, that party so much fun.  It was like a holiday!"  It really was, and I am counting the blessings in my life. 

My daughter blew up all these balloons and had my family members write notes ahead of time, and then she placed them inside before tying the balloons closed.  The kids took turns popping them and then I read the touching comments.  We laughed, cried, and had the absolute best time.  I saved all the notes, and Cissy later told me that if I'm ever sad, that I should just pick out one and read it. 

Pin it

White Chocolate Spritz

Cissy and I liked using this dough for the Shamrock Spritz cookies. I would advise making sure that you use a room temperature egg, or put an egg in a bowl of warm water for about 5 minutes, to bring it to room temperature.  If the egg is cold, the melted white chocolate will harden and make it hard to get the designs out of the disc (not that I would know about this!).


2 ounces white chocolate baking bar (or 2 ounces of white chocolate chips)
3/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 egg, at room temperature
2 teaspoons vanilla
2  and 1/2 cups flour


  1. Melt white chocolate in microwave, stir and set aside.
  2. Beat butter, sugar and salt until creamy.
  3. Add egg and vanilla, mix.
  4. Add melted chocolate, mix.
  5. Gradually add in flour, mix until just incorporated.
  6. Place dough in cookie press.
  7. Press onto  cold, ungreased,  and NOT non-stick baking sheets.  Sprinkle with colored sprinkles.
  8. Bake at 350 degrees for about 10 minutes (I usually start checking around 8-9 minutes).
  9. Cool on wire rack.
Created using The Recipes Generator

Thank you for your visit!  xo
I am sharing this with these lovely parties:

Monday, February 26, 2018

Gooey Peanut Butter S'More Brownies

I'm sharing a cozy tea with my late Great Aunt Kitty's trio set that she painted for me, of which I have six different designs.  She painted these as a shower gift for me.  Since violets are for the month of February, I'm using these pretty pieces on such a rainy, dreary day that we are having.

Isn't this a pretty teacup?  My Aunt Kitty had no children of her own, and my grandmother, who was Aunt Kitty's sister, and my mom's mother, died when I was probably three or four years old, and my Aunt took the place of my grandma. 

Here's my baking partner, who just so happened to lick the marshmallow creme spoon, when she finished spreading it on top of the brownies.  That girl is so fun and she keeps me laughing!!

Yield: Depends on how large or small you like your brownies!

Gooey Peanut Butter S'More Brownies

These are so heavenly, and a great recipe for kids to make. My son thinks they taste like a buckeye with cream.


  • 1 box  brownie mix for a 9 x 13" pan

  • 1 jar (7-1/2 oz.) marshmallow creme

  • 1 cup prepared (or homemade) creamy chocolate frosting

  • 1 cup  creamy peanut butter ( I think crunchy would be good, too)
  • instructions:

    Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
    Evenly drop marshmallow creme onto cooled brownies with spoon.

    Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with  peanut butter.

    Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
    Created using The Recipes Generator

     Thank you for your visit!  xo

    I am sharing this with these lovely parties:
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