Blarney Stones
For years tourists visited the Blarney Castle and kissed the
Blarney Stone for good luck. Little did they know that youngsters in the area
piss on the stone as a lark but tourists still keep kissing it. However,
kissing the stone is not an easy feat! Once performed by dangling toward the
stone while trusting someone to hold your ankles, there is now an iron railing
you can hold onto for safety. Instead of breaking your back for some Irish
Luck, why not make some blarney stones and have a sweet yet salty treat for St.
Patrick’s Day or any day of the year.
Yield: 20 Squares
Ingredients
For the Cake:
¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
4 eggs
1 ¾ cups sugar
1 teaspoon vanilla extract
1 cup milk
¼ cup butter, melted
For the Frosting:
2 pounds confectioner’s sugar
⅔ cup milk, plus 1 more tablespoon if needed
2 teaspoons vanilla extract
⅛ teaspoon salt
For the Coating:
6 cups coarsely chopped peanuts
Directions:
Preheat the oven to 350F. Line a 13x9" baking pan with
parchment paper and lightly spray with nonstick spray.
In a medium mixing bowl, whisk together flour, baking
powder, and salt.
In a separate large mixing bowl, use an electric mixer to
beat together the eggs, sugar, and vanilla extract until fluffy.
Add the flour mixture to the egg mixture, mixing just to
combine. Add the milk and melted butter, mixing to incorporate.
Pour the batter into the prepared pan. Bake for 30-35
minutes, or until a toothpick inserted in the center comes out clean. Allow
cake to cool completely.
Once the cake is cooled, lift from the pan and cut into
squares of your desired size. Place squares onto a cooling rack.
Prepare frosting by whisking together confectioner's sugar,
2/3 cup milk, vanilla, and salt until smooth. It should be a pourable
consistency. If not, add the extra tablespoon of milk to thin its consistency.
Pour the frosting over the cake squares, covering each
exposed side with frosting.
Place the chopped peanuts in a shallow dish. Before the
frosting on the cake squares sets completely, roll the squares in the chopped
peanuts, coating well.
Allow the squares to set completely on the cooling rack before serving.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Irish Fare, Potpourri of Frugality. Kilbride
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