Easter Greetings to All

Enjoy your day

 

Italian Easter Cookies

 Italian Easter Cookies

Italian Easter Cookies are frosted soft-batch cookies flavored with vanilla and almond extract. Traditionally, they are flavored with anise instead of almond extract. Did you Know? Anise has a distinctive taste, a bit sweet with licorice undertones.

Italian Cookies

Cook's notes: These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. Almond extract is an optional choice. The cookies are the perfect bites of sweetness for this time of year, and it is hard to stop at just one. Adding sprinkles makes them all the more festive for your Easter tray or with a cup of tea. The recipe is adapted from theItaliankitchen.com and makes 36 cookies
Cookie Ingredients:

• 1 cup sugar
• ¾ cup unsalted butter softened (one and a half sticks)
• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 tablespoon baking powder
• 3 ½ cups all-purpose flour

Frosting

• ¼ cup milk
• 2 tablespoons butter, melted
• ½ teaspoon vanilla
• ½ teaspoon almond extract
• 2 ½ cups powdered sugar
• food coloring and sprinkles

Directions:

• Preheat oven to 350 degrees. Line a cookie sheet pan with parchment or baking mat; set aside.
• In a large bowl or stand-up mixer, beat the sugar, butter, and eggs until well combined, about 2 minutes. Mix in the extracts and baking powder. Add the flour and mix until well combined and a dough forms.
• Chill in the refrigerator for 20 minutes.
• Use a cookie scoop to measure out one-inch balls of dough. Roll in your hands to form a ball. Place about two inches apart on the cookie sheet pan. Bake in the preheated oven for 10 minutes. The cookies will not change much in color. Cool on the cooling rack completely before frosting.

Frosting

• Whisk together the milk, butter, and extracts in a large bowl. Add the powdered sugar and mix until well combined and without lumps. 
• Divide the frosting into 3 small bowls and stir in food coloring to each bowl. 
• Flip over the cooled cookies and dip the tops in the frosting. Return to the cooling rack and top each cookie individually with sprinkles. Let the frosting dry completely before serving or stacking.
  

Cooking Tips:

• Use room-temperature butter so that the batter is smooth.
• I like to use a combination of almond and vanilla extract here. You can omit the almond extract if you don't like the flavor.
• The cookies will not change color much when baked. Be careful not to overbake the cookies.
• Only apply frosting to cooled cookies.
• To store these cookies, make sure the frosting has had a chance to set completely. It can take an hour or so for the frosting to set. Then, you can place them in an airtight container and store them in the refrigerator until they are ready to eat.

EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened.

Almond Cake with Yogurt Topping and Fresh Berries

Cook's Notes: This moist and irresistible light dessert is a party-worthy cake from cookiesandkate.com. It's a versatile cake, as a slice goes well with ice cream, a dollop of yogurt or whipped cream, fresh berries, or a fruit compote. The texture and flavors are beyond amazing. It's one of those cakes that's perfect any time of the day and can be a standalone dessert with no topping. Be sure to pair it with your favorite cup of Joe or tea.   

Ingredients: 

• 2 cups firmly packed almond flour plus extra for dusting the pan
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1/2 teaspoon Saigon cinnamon
• 4 large eggs
• 2/3  cup of real maple syrup or honey (I used maple syrup) 
• ¼ cup extra-virgin olive oil
• 1 ½ teaspoons grated lemon zest (from 2 medium lemons) plus more for garnish

Glaze and Topping Ingredients:

• 2 tablespoons lemon juice
• 2 tablespoons maple syrup or honey (I used maple syrup) 
• 1 cup plain Greek yogurt or whipped cream 
• ½ pound ripe strawberries, thinly sliced
• 1 cup fresh blueberries 

Directions:

• Preheat the oven to 325 degrees. Generously grease a 9″ springform pan* and dust it with almond flour to prevent sticking.
• To make the cake, combine 2 cups of almond flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Whisk to blend.
• In another bowl, add the eggs and beat them with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and beat on low just to blend. 
• Pour the wet ingredients into the almond flour mixture and stir to incorporate. 
• Scrape the batter into the prepared pan (it will be runny; don’t worry). Bake for 30 minutes or until the cake is golden brown and the center is firm to the touch.
• Meanwhile, to make the glaze, whisk together the lemon juice and 2 tablespoons of maple syrup in a small bowl until blended. (If you’re using honey instead and having difficulty blending it into the lemon juice, place the bowl on your stove to warm it up while the cake bakes or warm it briefly in the microwave until you can whisk them together.)
• Once the cake is out of the oven, place the pan on a cooling rack. While the cake is warm, poke holes with a toothpick and use a pastry brush to brush the glaze over the top. It should soak right in, and there will be extra glaze left over. 
• Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
• Serve cake with a dollop of yogurt or whipped cream and fresh fruit. Sprinkle with some additional lemon zest over the top. Store any remaining cake in the refrigerator for up to 4 days.
  

Other fun ideas for your holiday dinner 

 

wafffle charcuterie board

Some egg humor

Oven Baked Risotto Primavera

 Spring has Sprung in the Desert  

Mexican Yellow Poppies

And these showstopper yards across from Desert Meadows Park scream "spring!"

Oven Baked Risotto Primavera for a Meatless Monday Dish

This recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, cherry tomatoes, zucchini, mushrooms, and peas. It's an excellent side for seafood,ham and chicken dinners. Oven-baked risotto eliminates a lot of extra stovetop stirring. 

As a time saver, the dish can be made the night before. When reheating you will need to add more liquid (chicken broth).

Ingredients: 

• 1 tablespoon olive oil 
• 2 tablespoons butter, divided 
• 1/3 cup sweet onions finely chopped 
• 3-4 garlic cloves, minced 
• 1- 1/2 cups uncooked Arborio rice (do not rinse) 
• 4-1/2 cups low sodium chicken broth, warmed 
• 3/4 cup of petite peas, thawed
• 1 cup each asparagus cut into 1-inch pieces and zucchini diced
• 1 cup of diced mushrooms
• 1 cup halved cherry tomatoes, drained on a paper towel 
• 1-1/2 cups freshly grated Parmesan cheese, divided 
• 1 teaspoon each of dried basil and parsley flakes 
• Salt and pepper to taste 
• 1/4 cup dry white wine 
• 1/4 cup heavy cream 

Cooking Tips: 

Prep ahead veggies early in the day or the day before and keep refrigerated.

Directions: 

• Warm chicken broth in a small saucepan, and cover with a lid. Set aside. 
• Preheat the oven to 400 degrees. 
• In a large frying pan melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Saute onions and mushrooms for 3 minutes, add in minced garlic at the last minute of sauteeing time.  
• Add the rice and stir until well coated with butter and the edges begin to look translucent about 3-4 minutes. 
• Add spices and sauté for an additional 30 seconds. 
• Add 4-1/2 cups warm chicken broth to the rice mixture with 1/2 cup Parmesan cheese. 
• Bring to a boil and cover to keep warm. Remove from burner.
• Blanch asparagus and zucchini pieces for 1 minute. Drain into an ice bath and drain again. Add to rice mixture. Transfer the rice mixture to an oven-safe bowl and cook covered in the oven for 16 minutes. 
• When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, white wine, peas, chopped tomatoes, and 1 cup Parmesan cheese. Stir until smooth. 
• Place risotto back in the oven, uncovered, and cook for 5-8  minutes more. Stir in more Parmesan cheese right before serving. 
• Season with salt and pepper if necessary use more chicken broth if the rice mixture needs more liquid.  

Photo-risotto paired with grilled salmon

a little ham humor in case you are missing your meat. 

Carrot Cake Loaf

MAKE HASTE NOT WASTE-GATHER UP YOUR CARROTS BEFORE PETER GETS THEM  

Try this  Peter Approved Carrot Cake Loaf

Cook's Notes: This carrot cake loaf is dense, yet ultra-soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. 
Serve the loaf plain or spruce it up with walnuts or pecans, raisins, and/or top with cinnamon cream cheese frosting.
I like to use whole wheat flour for baking so I exchanged 1/2 cup of all-purpose flour for 1/2 cup whole wheat flour. I also added in 1/2 cup each of raisins and walnuts. I used coconut oil for a more neutral taste.

Recipe adapted from sallysbakingaddiction.com

Ingredients:

• 1 and 1/2 cups all-purpose flour, spoon, and level
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground Saigon cinnamon or 2 teaspoons regular ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil, canola oil, or melted coconut oil
• 2 large eggs, at room temperature
• 1 cup packed light or dark brown sugar
• 1/3 cup unsweetened applesauce or yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup shredded carrots (about 3 large carrots)
• Optional add-ins: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries

Cinnamon Cream Cheese Frosting

• 2 ounces cream cheese, softened to room temperature
• 2 tablespoons butter, softened
• 1 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch salt

Carrot Loaf Directions:

• Preheat the oven to 350 and grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl until combined. Set aside.
• In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the nuts/add-in. The batter will be semi-thick.
• Spread the batter into the prepared loaf pan. Bake for 40 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center is clean. Remove the bread from the oven.
• Cool in the pan for 15 minutes, remove, and place on a wire rack to finish cooling.

Frosting:

• Beat the cream cheese in a medium bowl quickly until smooth and creamy.
• Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt, and then beat on low speed until smooth creamy, and tasty. Add more cinnamon and/or salt if desired. Frost-cooled bread, slice, and serve.
  
  
  

MORE PETER RABBIT APPROVED TREATS 

Easter Sides

 

Cinnamon Honey Maple Roasted Carrot Salad with Apple Cider Vinaigrette 

It's a fresh healthy spring salad made with roasted caramelized carrots, sliced radishes, crunchy almonds, mixed greens, and a few dried cranberries for a pop of color. A delicious side for your Easter gathering. The recipe serves 4 but ingredients can be easily increased for more servings.  Some optional add-ins include sliced avocados, cucumbers, and bacon bits.

Salad Ingredients:

• 2 cups diagonally diced carrots (I used baby carrots sliced diagonally in half)   
• 1 cup red onion strips
• 1 tablespoons  each of olive oil, honey and maple syrup 
• 1 teaspoon Saigon cinnamon or 1- 1/2 teaspoons ground cinnamon
• Salt and pepper to taste
• 1 cup sliced radishes 
• 1/3 cup toasted almonds
• 1/3 cup dried cranberries
• Mixed greens or arugula

Salad Directions:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad.
• In a bowl toss carrots and red onions with olive oil, honey, maple syrup and cinnamon.   
• Spread the carrot mixture evenly out on a baking sheet. Sprinkle with salt and pepper. Roast carrots and onions stirring occasionally, 25 minutes. Last 5 minutes add almonds and cranberries to the side of the pan to roast. Carrots should be cooked al dente and almonds should be lightly browned. Let almonds, onions, and carrots cool completely before adding to the salad bowl or plate. 
• Assemble the salad with mixed greens or arugula, red onions, radishes, almonds, and cranberries. Drizzle with Apple Cider Vinaigrette or Citrus Vinaigrette.

Apple Cider Vinaigrette
Ingredients:

• 1/2 cup apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Scant ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons good quality olive oil or Lemon Olive Oil

Directions:

• Mix all ingredients in a blender and refrigerate for one hour for flavors to meld. Store dressing in a screw-type jar. 

Citrus Vinaigrette Ingredients:

• 3 tablespoons of good quality white balsamic vinaigrette or Honey Ginger Balsamic
• 3 tablespoons of extra virgin olive oil or Blood Orange Olive Oil
• 2 tablespoons fresh orange juice
• 1/4 teaspoon sea salt
• 1-1/2 teaspoon Dijon mustard
• 2 teaspoons honey
• 1 minced garlic clove 

Directions:

• Mix all ingredients in a blender and refrigerate for one hour for flavors to meld.  

Broccoli Mash

 Broccoli Mash

Ingredients:

• 5 large Yukon potatoes, peeled and cubed
• Half and half
• Salt and pepper to taste
• 2 cups diced broccoli florets
• 1/2 container of soft herb cream cheese e.g. Alouette with Garlic and Herbs

Directions: 

• Cover cubed potatoes with water and bring to a boil. reduce to medium heat and cook 15 minutes until fork tender. 
• Rinse and drain. return potatoes back to dry pan, cover, and let sit for 10 minutes. 
• Mash potatoes, add in herb cheese, salt and pepper, and enough half and half until desired consistency using a mixer. Fold in chopped broccoli florets. 
  

Book Review Sister Lumberjack

 

Candace Simar's newest book is a riveting story with three unique main characters. Their lives converge at the Starkweather Logging camp in the winter of 1893 in Northern Minnesota where unlikely friendships and alliances are formed among the characters. It's a roller coaster ride with developing themes of self-acceptance, forgiveness, redemption, and hope that permeates the storyline.

“Sister Lumberjack" is Simar's 5^th book in her Abercrombie Series. Solveig Rognaldson, originally from Norway, is a woman of the prairie who makes her first appearance in book one of the series. In book 5, “Sister Lumberjack,” she reprises her role but now takes center stage. Recent widowhood sets Solveig on a downward spiral with the impending doom of being unable to pay off a mortgage on her Foxhome Farm. To compound her problems, she feels bitter and disappointed with her son's refusal to stay and help run the farm. He moves into town with his new wife. Solveig needs money to pay off the mortgage. With determination, a courageous heart, and not a lot of options, she seeks employment at a logging camp as a cook.

Sister Magdalena, a young Benedictine nun, is trying to find her place within their community. Mother Superior has a plan to expand health care in the Northwoods with the sale of hospital chits to lumberjacks. For just one dollar loggers who buy a ticket will be ensured to receive health care if injured. In what turns out to be a life-changing move, Sister Magdalena is enlisted to help the Benedictine cause. She's to travel solo in dangerous winter conditions from one isolated logging camp to another camp selling chits to lumberjacks. She earns the nickname “Sister Lumberjack” from the lumberjacks. Sister Magdalena is dedicated to the cause and her community.

Nels, a young man whose thirst for liquor is called “bottle fever,” is swindled out of his summer pay. He seeks work at several logging camps only to discover he has been unfairly blacklisted at each of them. Despite his best efforts to overcome his addiction and turn his life around he can't seem to get ahead. He desperately needs money to pay his parents' fare to America. A potential love interest motivates him to change his life around. 

From my perspective, I am adding into my review what felt like another character in the story, weather. Braving the elements was central to the plot with constant references to the relentless cold, dangerous working conditions, poorly insulated bunkhouses, and food shortages.

Simar's meticulous research effectively captures the nuances of everyday life in the logging camp and its hierarchy system. The dialogue exchanges among some of the characters may seem rough and crude, but add to the reality of the situations encountered at the logging camp.

Simar's precise wordsmithing skills employ all the senses describing the emotions that arise while coping with difficult living and working situations and facing the perils of cold weather.

Despite continual hardships, the characters found camaraderie among themselves and a sense of hopefulness prevailed at the end as each embarked on a new path. “Sister Lumberjack” is a well-written story that will not disappoint readers. Each time I finish one of Simar's books I say this is the best one, and then another superb one comes along topping the previous one. 

All About The Author

Photo Credit Joey Halverson

Candace Simar likes to imagine how things might have been. She combines her love of history with her Scandinavian heritage in historical novels that examine the early days of Minnesota and North Dakota. “I write historical novels to share painless history lessons about the fascinating and unique history of our region.”

Simar is a Spur Award winner and Spur finalist from the Western Writers of America for her Abercrombie Trail series. Check out her website for more information about her books and preordering at candacesimar.com

Meatless Monday

 

Asparagus -One of Spring's First 

Salmon, Asparagus, and Orzo Salad with a Lemon Herb Vinaigrette Cook's Notes: A fresh, healthy, and incredibly delicious salad that's satisfying while at the same time, light. It's a quick and easy meal to make. The beauty is that it can be enjoyed cold, at room temperature, or warm. Pair the salad with warm bread and a glass of crisp white wine. The recipe serves four and was adapted from http://gimmesomeoven.com/

Cooking Tips:
Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using.
Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.
Salad Ingredients:

• 1 cup uncooked orzo pasta
• 1 tablespoon oil
• Fresh salmon 3/4 lb.
• 8 oz. asparagus spears, (tough ends discarded) cut into 3-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts or pistachios
• 1/3-1/2 cup red onion, diced
• Optional; 1 cup cherry tomatoes. halved
• 1 teaspoon lemon zest

Lemon Herb Dressing Ingredients:

• 1/3 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon each dried dill and parsley flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions:

• Make orzo and cook al dente. Rinse and chill in refrigerate.
• In a blender add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed.
• Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad.
• In a fry pan heat oil and saute cut asparagus pieces for 4-5 minutes until crisp and tender.
• In a large mixing bowl add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus. Add to a serving bowl and grate cheese over the top.
• Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo absorbs any liquid.

Adding Joy to Your Day

 SHAMROCK COOKIES

The recipe is adapted from Southern Living and makes 22 cookies using a small 3-inch cookie cutter.
Ingredients:

• 1 cup of softened butter (2 sticks)
• 1 cup white sugar
• 1 teaspoon vanilla
• 1 large egg
• 2-1/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder

Directions:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad.
• Beat softened butter, sugar, and vanilla until light and fluffy, add in egg and beat until well blended.
• Combine flour, salt, and baking powder and add to butter mixture, beating just until blended.
• Refrigerate dough for 1 hour or in the freezer for 30 minutes.
• Work with enough dough to roll out for 2-3 cookies at a time.
• Place cookies two inches apart on a baking sheet.
• Bake for 8 minutes or until edges are lightly browned.
• Cool on a baking sheet for 3 minutes and transfer to a wire baking rack to cool.

Icing 

Ingredients:

• 3 cups powdered sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla and almond extract 
• Milk as needed 

Directions:

• Beat ingredients until smooth adding in tablespoons of milk until right consistency.

It's One Lucky Friday

Dear Readers.

This is your lucky weekend. Ever Ready has baked and cooked a few Irish-themed foods so you are ready for St. Patrick's Day.  

Bailey's Butterscotch Brownies

Recipe adapted from tastykitchen.com

Ingredients:
For the brownies

• 1/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 2/3 cups sugar
• 2 teaspoons instant coffee granules (I used espresso powder)
• 1/3 cup Baileys (or other similar brand) Irish Cream
• 1 teaspoon vanilla
• 4 tablespoons butter
• 4 oz. 72% Cacao Dark Chocolate bar chopped (I used 60% Cacao Bittersweet Chocolate but a Semi-Sweet Chocolate bar would also work) in small pieces,
• 2 tablespoons unsweetened cocoa powder
• 1 cup butterscotch chips

Directions:

• Preheat oven to 375 and line an 8×8 baking pan with aluminum foil and allow the foil to hang over 2 opposite edges. Spray with nonstick cooking spray.
• Whisk flour, baking powder, and salt in a small bowl. Set aside.
• In the bowl mix the eggs to break them up. Add in the sugar, coffee granules or espresso powder, Baileys, and vanilla. Beat for 6 minutes.
• Place the butter in a small saucepan, Add broken pieces of chocolate and melt on low, whisking a few times. Remove from heat and stir in the cocoa powder.
• Gently fold the chocolate mixture into the egg mixture, whisk the flour mixture in and gently mix. Fold in the butterscotch chips.
• Transfer the batter to the prepared baking pan and bake brownies in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Remove brownies from the foil when cooled. The top part will be a little crackly but all is good with a sprinkle of powdered sugar.

Irish Salad 

Cook's Notes: 

This is an original creation as I was trying to replicate a salad with Irish colors of green and gold.  I made a honey poppy seed dressing for the salad. 

You can increase ingredients depending on how many servings you need. This salad served 4. Avocados brown quickly so make sure to slice right before serving.

Salad Ingredients: 

• 4 cups mixed greens
• 3 cuties (orange segments)
• 1 large avocado
• 1 medium-sized cucumber 
• Options include dried cranberries for color and seasoned croutons  

Honey Lemon Poppy Seed Dressing

Cook's Notes: Always use fresh lemon juice for the best flavor.

 Ingredients

• Juice of 1 ½ lemons (about ⅓ cup )
• 2 teaspoons Dijon mustard
• 2 teaspoons honey (use maple syrup for vegan)
• 2 garlic cloves, minced
• ¼ teaspoon sea salt
• ½ cup olive oil
• 1 tablespoon poppy seeds

Directions:

• In a blender add the lemon juice, Dijon, honey, minced garlic, and sea salt. Blend on low and then slowly add in the oil. The dressing will turn creamy. Whisk in the poppy seeds.
• This dressing will keep well in your fridge for at least a week. Store it in a jar and shake before using.

Irish Soda Bread Muffins

Cook's Notes: These muffins are a fun twist on a beloved Irish staple. Instead of the classic round loaf, this sweeter version is baked in a muffin pan studded with Irish Whiskey soaked raisins and sprinkled with crunchy coarse sugar. 

The recipe is from cafesucrefarine.com and makes 12 muffins. 

Ingredients:

• 6 tablespoons butter (I use salted)
• 1 cup buttermilk
• 1 large egg
• 2 ¼ cups all-purpose flour You can also use 1½ cups of all-purpose flour combined with ¾ cup of whole wheat or white whole wheat flour.
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt (I use Morton)
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon 
• 1 cup raisins or currants
• 4 tablespoons Irish Whiskey
• Coarse sugar ( I used Wilton sparkling sugar found at Michael or Joann)  

Directions: 

• Measure out whiskey in a small cup and add raisins or currants. Soak for 15 minutes. Drain and discard any liquid.
• Preheat the oven to 400 degrees. Line a 12 cup muffin pan with cupcake liners. 
• In a microwave-safe bowl melt the butter on high power for 60b seconds. Add the buttermilk and stir well then add the egg and whisk in vanilla. 
• In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, and currants (or raisins).
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. It will seem like too much flour, at first. Keep mixing, scraping the bottom and sides of the bowl just until all of the flour is incorporated. Don’t over-mix!
• Divide the dough among the prepared muffin cups. Sprinkle each with a scant ½ teaspoon of course sugar. Bake for 18  minutes until the muffins are nicely domed and light golden brown. Remove from the oven and allow to cool for 2 minutes then remove muffins from the pan to a cooling rack.
• Serve warm or at room temperature. Serve them plain, or with butter and/or jam.
  

And don't forget the Irish Stew

Recipe previously posted.

https://sockfairies.blogspot.com/2024/03/irish-stew.html

OH HAPPY DAY!