Grandma’s Irish Soda Bread

 Welcome to my favorite Irish Soda Bread recipe. I shared this no yeast bread recipe on my blog a few years ago and decided to revisit with fresh new pictures and a video tutorial. This recipe is my grandmother’s. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today. St. Patrick’s Day is her birthday.

Does the thought of homemade bread send you running for the hills? Sometimes homemade bread feels daunting, but you’re in luck today. Irish soda bread is a quick bread made with baking soda, not yeast. Like my easy no yeast bread, this is a shortcut bread that doesn’t skimp on flavor. (If you want a yeast bread, I recommend my sandwich bread recipe!)

Ingredients

 1 and 3/4 cups (420ml) buttermilk*

1 large egg (optional, see note)

4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for your hands and counter

3 Tablespoons (38g) granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 Tablespoons (70g) unsalted butter, cold and cubed*

optional: 1 cup (150g) raisins

Instructions

Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

Baileys & Coffee Cupcakes

 Ever since I published these Guinness cupcakes last year, readers have asked for a variation made with Baileys Irish Cream. It’s been a couple years since I picked up a bottle of Baileys, so I was excited to put the delicious Irish cream liqueur to use in my kitchen.

Baileys Original Irish Cream is made with Irish dairy cream and Irish whiskey. It has a smooth richness and sharp flavor and is often enjoyed on ice, with coffee, or even in Baileys chocolate martinis (those are so good!). These cupcakes would be fun for St. Patrick’s Day, but they really don’t require a special occasion. Give them a try whenever you want to make an irresistible cupcake for the Baileys lover in your life.

Ingredients

1 and 3/4 cups (210g) cake flour* (spoon & leveled)

2 teaspoons espresso powder*

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3 large egg whites, at room temperature*

1 and 1/2 teaspoons pure vanilla extract

1/3 cup (80g) sour cream or plain yogurt, at room temperature

1/4 cup (60ml) strong black coffee, cooled to room temperature*

1/3 cup (80ml) Baileys Irish Cream*

Baileys Coffee Buttercream

1 cup (230g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

1/2 teaspoon espresso powder (optional)

3 Tablespoons (45ml) Baileys Irish Cream

1 and 1/2 Tablespoons strong black coffee, cooled to room temperature

pinch of salt

optional for garnish: chocolate sprinkles

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

For the cupcakes: Whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coffee then the Baileys. Beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps in the bottom of the bowl.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of Baileys if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add and recommend 1/8 teaspoon salt.)

Frost cooled cupcakes and top with sprinkles, if desired. I used Ateco 808 piping tip. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

My very best Vanilla Cake – stays moist 4 days!

 This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. Plus, this professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!

Fluffier, more tender and less greasy than the typical vanilla cakes, much more moist than traditional sponge cakes, safer to make – and the same batter makes perfect Vanilla Cupcakes.

Ingredients

Cups

Metric

▢2 cups plain / all purpose flour (cake flour OK too, Note 1)

▢2 1/2 teaspoons baking powder (NOT baking soda, Note 2)

▢1/4 tsp salt

▢4 large eggs (50 - 55g / 2 oz each), at room temp (Note 3)

▢1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)

▢115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)

▢1 cup milk , full fat (Note 5)

▢3 tsp vanilla extract , the best you can afford (Note 6)

▢3 tsp vegetable or canola oil (Note 7)

VANILLA BUTTERCREAM

▢225g / 2 sticks unsalted butter , softened

▢500g / 1 lb soft icing sugar / powdered sugar , SIFTED

▢3 tsp vanilla extract

▢2 - 4 tbsp milk , to adjust thickeness

Instructions

PREPARATION:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.

COMBINE DRY INGREDIENTS

Whisk flour, baking powder and salt in a large bowl. Set aside.

BEAT EGGS UNTIL AERATED:

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

FINISH CAKE BATTER:

Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

Pour batter into pans.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

COOL & FROST:

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!

VANILLA BUTTERCREAM:

Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar / powdered sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Tips For Perfect Chocolate Ganache Drip Cakes

 One of my favorite easy things to dress up a cake is to do a chocolate ganache drip finish. Over the years, my ability to create the drip look has definitely grown, and I get tons of questions asking what my secret is. 

The truth is, chocolate ganache has definitely put me through the wringer before (especially white chocolate ganache, which used to be my absolute nemesis). After figuring out the perfect ratio for chocolate to heavy whipping cream and learning the do’s and dont’s of drip cakes, I’ve got it down to a science these days. And now you will too!

This chocolate ganache recipe has been my go-to forever, and it involves only two ingredients: chocolate and heavy whipping cream. There’s no need to be intimidated with this one – just bring the heavy whipping cream to a simmer, pour it over the chocolate, whisk it together until it’s uniform, and give it time to set up. 

The type of chocolate you use will determine the amount of heavy whipping cream to incorporate for the perfect consistency. Although semi-sweet chocolate is the most common type I use for drip cakes, I’ve listed the ratios I use for all different types of chocolate below.

Ingredients

1 cup (185g) semi-sweet chocolate chips, or a bar chopped up into bits

1 cup (240ml) heavy whipping cream

Instructions

Place chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a chocolate bar, chop it into small pieces until they’re about the size of chocolate chips. 

In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds. 

Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above. 

The Perfect One-Bowl Chocolate Cake Recipe

 Update 2019: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter! 

You can pair this chocolate cake with almost any buttercream, but I’ve chosen to pair it with my favorite chocolate buttercream recipe to really enhance the chocolate flavor. In the past I’ve paired it with cherry, raspberry, almond, salted caramel, and vanilla buttercreams and those pairings have been super tasty.

Ingredients

2 Cups (265g) all purpose flour

1 2/3 Cups (340g) white granulated sugar

2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch Process)

2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1/2 Cup (120ml) vegetable oil

2 eggs, room temperature

1 1/2 tsp pure vanilla extract

1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes

1 Cup (240ml) hot water

Instructions

Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 

Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 

Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting with chocolate buttercream or frosting of your choice.

Carrot Cake Roll with Cream Cheese Frosting Filling

  MADE WITH THE PERFECT RATIO OF SPICES, JUST ENOUGH SO THAT THE FLAVORS BLEND PERFECTLY THROUGHOUT THIS WONDERFULLY MOIST CAKE!  THE BEST PART IS PROBABLY THE RICH AND BUTTERY CREAM CHEESE FROSTING FILLING THE CENTER IN EVERY SINGLE BITE YOU TAKE.  ITS THE ULTIMATE DESSERT MATCH MADE IN HEAVEN!

DONT BE INTIMIDATED BY BAKING A CAKE ROLL IS THAT IT’S MUCH EASIER TO MAKE THAN IT LOOKS! I PROMISE!  YOU CAN MAKE THE ENTIRE RECIPE, THE CAKE AND THE CREAM CHEESE FROSTING, COMPLETELY BY HAND. USING A MIXER IS NOT REQUIRED!

IF YOU DON’T WANT TO GRATE THE CARROTS BY HAND, YOU DONT NEED TO,  STORE BOUGHT WORKS JUST AS WELL AND IT WILL SAVE YOU A STEP TOO!   YOU CAN EVEN GRATE THEM IN YOUR FOOD PROCESSOR, IF YOU DON’T FEEL LIKE GRATING THEM BY HAND.

Ingredients:

For the Cake:

3/4 cup flour

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. kosher salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

3 large eggs

1/2 cup granulated sugar

2 tbsp. vegetable oil

1 tsp. pure vanilla extract

3 medium carrots, shredded

For the Filling:

1 cup confectioners sugar

1 (8 oz.) package cream cheese, softened

6 tbsp. salted butter, softened

1 tsp. pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners sugar

1/2 teaspoon vanilla extract

10-11 tbsp. milk

Instructions

Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.

In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.

In a large bowl, combine eggs and sugar and whisk until combined.

Add vegetable oil, vanilla extract, and carrots and mix again until combined.

Pour the dry ingredients into the large bowl and fold to combine.

Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.

Lay cake on a large wood cutting board and gently roll the cake lengthwise.

Carefully transfer the cake to a cooling rack and let cool completely.

To prepare the filling,

combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.

Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.

Reroll the cake and wrap it tightly with plastic cling wrap.

Chill in the fridge for 1 hour before serving.

When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.

ENJOY!

PEANUT BUTTER CHOCOLATE CUPCAKES

 All your favorite flavors all wrapped up into one handheld cupcake? Yes, PLEASE. These fudgy chocolate cupcakes are topped with a dreamy peanut butter buttercream and finished off with a salted caramel drizzle. How you say… drool? Grab the recipe for these peanut butter chocolate cupcakes below!

I think we could all use a peanut butter chocolate cupcake drizzled with salted caramel today. Probably for breakfast. At least that’s what I could use, and I’d feel a lot better about it if we all ate these indulgent cupcakes together. Plus they’re super easy to make, easy to share, and even easier to eat!

INGREDIENTS

For The Chocolate Cupcakes

1 3/4 cups sugar

3/4 cups dark cocoa powder

2 cups flour

1 1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3/4 cup vegetable oil

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

1/2 cup strongly brewed coffee

For The Salted Caramel Sauce

1/2 cup granulated sugar

3 tablespoons butter, room temperature

1/4 cup heavy cream

1/4 teaspoon sea salt

For The Peanut Butter Buttercream

2 cups peanut butter

12 Tablespoons unsalted butter, softened

1 cup powdered sugar

2 Tablespoons cream

2 teaspoons vanilla extract

pinch of salt (to taste)

INSTRUCTIONS

Preheat oven to 350°F. Line 24 standard cupcake tins with cupcake liners. Set aside.

In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the cooled brewed coffee, mixing until just combined.

Using 1/3 cup measure or a large cookie scoop, divide the batter evenly among the cupcake tins. Bake for 22 minutes or until a knife inserted in the center comes out clean and the cupcakes spring back to the touch. Transfer the cupcakes to a wire rack to cool.

While the cupcakes cool, make the salted caramel sauce and the peanut butter frosting. To make the salted caramel, heat the sugar on medium low heat in a heavy bottomed sauce pan until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into small bowl or cup and pop into the fridge to cool completely before using.

While the caramel cools, make the peanut butter frosting. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute.

Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.

Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes.

Transfer the frosting to a piping bag fitted with a star tip and set aside until the cupcakes are cool.

Once the cupcakes are cool, pipe the frosting onto each cupcake in desired design.

Drizzle with the caramel sauce if desired and top with a sprinkle of flakey sea salt. Devour!