Several years back I decided to make the time to research my family tree. During this project I discovered that my father’s ancestors left County Mayo, Ireland and sailed on The Fortune in 1621 to the American Colonies. The fortune was the second ship after the Mayflower to sail to the American Colonies. Eventually the Barrett clan settled in Tennessee. Ever since this discovery I have hoped to someday travel to Ireland to learn more of the story. Until then, I love to make Irish themed dishes to help stay connected with my Irish heritage. The Blarney Stone is a treat quite unlike anything else I have ever had. The absolute perfect harmony of salty and sweet…I totally dare you to eat just one!
The actual Blarney Stone is located in Blarney Castle in Ireland. Legend has it if you give it a smooch you will be “gifted with the art of gab.” This version is probably the tastier one. This divine treat starts with oatmeal cake dipped in caramel frosting, and rolled in crushed peanuts.
Hopefully I will make my bucket list trip to Ireland to track down the missing puzzle pieces of the Irish branch of my lineage, and stumble across old recipes while exploring County Mayo. But until then these will more than do.
1 cup quick oats
1 1/4 cup boiling water
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter, softened
1 tsp vanilla
1 1/3 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Caramel frosting (recipe below)
6 cups chopped peanuts
Preheat oven to 350 degrees F. and prepare 9×13 inch pan by lining bottom with parchment paper and spraying sides well with baking spray.
In mixing bowl, pour boiling water over oats and allow to stand for 10 minutes. Add sugars, butter, and vanilla and beat well. Add eggs, one at a time, beating well after each. In separate bowl, mix together flour, baking soda, salt and spices. With mixer on low speed, add flour mixture gradually to the batter. When thoroughly combined, pour into prepared pan and bake approximately 40 minutes. Set pan on wire rack to cool.
When completely cooled, remove from pan and cut into squares. Freeze squares overnight.
1 cup brown sugar
1/2 cup butter
4 Tbsp whole milk
3 cups powdered sugar
1 tsp vanilla
Dash of salt
Combine brown sugar and butter in medium saucepan and stir while heating until butter is melted. Cook on medium heat for 2 minutes. Add milk and bring to boil. Remove from heat and beat in powdered sugar and vanilla. Add more powdered sugar if needed to attain desired consistency. (Not too runny)
Frost the tops and sides of the frozen cake squares and cover with crushed peanuts. (The frosting hardens fairly quickly, so work fast. Stir in more milk if you find the frosting is too stiff.)
Then kiss the blarney stone and eat it!
When it comes to St. Patrick’s Day gluten free treats are few and far between. This recipe has been one of our top blog posts ever.
Gluten Free Triple Layer Chocolate Marshmallow Bars
3/4 cup butter, softened
1 1/4 cup sugar
1 tsp vanilla extract
1 1/3 cup g-f flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp baking cocoa
2 oz. bittersweet chocolate, melted
1 package miniature marshmallows
4 Tbsp butter
Green food coloring
12 ounces semi-sweet or bittersweet chocolate chips
1 1/4 cup peanut butter
3 cups cocoa pebbles cereal
Preheat oven to 350 degrees F. Prepare jellyroll pan by lining with parchment paper or spraying well with cooking spray.
In mixing bowl, cream butter and sugar until fluffy, then add vanilla and eggs, beating well after each. Heat chocolate in microwave bowl on low until thoroughly melted. Slowly add to butter/sugar mixture and beat well. Combine flour, baking powder, salt and cocoa. Add 1/4 cup at a time and beat well. Spread in jellyroll pan and bake for 15-18 minutes. Remove from oven.
Melt marshmallows and butter over low heat. When fully melted, stir in green food coloring to desired tint and spread over cake layer, making sure it is well covered. Cool.
Combine chocolate chips and peanut butter over low heat, stirring constantly until well blended. Remove from heat and stir in cereal. Spread over bars and chill.
These are a fun finish to Corned Beef and Cabbage and green gluten free beer.