I haven’t posted in a LONG time (almost 8 months, yikes!). I had gotten into gaming right before the summer. And while it was partly my sweetie’s
fault influence, I liked it. A lot. I’d never really been a gamer (whereas my sweetie’s been gaming for most of his adult life), and I didn’t wanna majorly suck at it, so I played for hours on end so the keys and mouse maneuvers became second nature.
Also, my sweetums and I got married in Austin (Texas) at the beautiful Chapel Dulcinea in October. We had decided just a little over a month before. It took me 16 days to plan both the ceremony and honeymoon (moreso the latter since we were traveling through four Southwestern states). We were on the road during the 1st half (driving to national parks each day) and then stayed put in Vegas for the last half. I posted 100+ photos on my Instagram account using the hash tag #ourNVUTAZNVhoneymoon.
Now we’re back in the real world. I’ve decided because I’ll continue doing most of the cooking and baking (in the 3+ years we’ve been together, my sweetie only cooks on very rare occasions), I may as well start sharing recipes here again. I can’t wait to tackle the dozen or so recipes I have in mind.
This “comeback” recipe is something I baked in March.
I was in the mood for making something Irish or green for St. Patty’s Day. My 2nd requirement was it couldn’t be too complicated. On Allrecipes, I found this seemingly wonderful recipe with Irish cream liqueur in the cake as well as the icing, totaling one cup. I rarely drink alcohol, so it was perfect.
The snag I ran into is I wanted to make the cake on the day before St. Patty’s (a Sunday). I called close to a dozen nearby liquor stores, and no one picked up. I called a 7-Eleven to ask if they sold Baileys, and learned some interesting info. Apparently, the reason why all the liquor stores I called didn’t answer their phone is because here in Texas, they’re closed on Sundays! Also, hard liquor (which Baileys is classified as since it’s whiskey-based) is only sold in liquor stores, and not in any convenience or grocery stores. When I called a “super” grocery store, the employee said suggested what they had on hand: O’Mara’s Irish Country Cream, which is wine-based. She claimed there wouldn’t be much of a taste difference if I were to use it as a baking ingredient.
After running it by my sweetie, I postponed my baking plans by a couple of days. His take was I’d likely wonder what it would have tasted like if I hadn’t used Baileys (and he was right; he knows me soooo well).
I made this recipe twice. The icing on the 1st cake wasn’t pretty at all. Both cakes tasted the same, but this one looks 10x more presentable.
Some of the things I did differently from the original recipe are only using 1/2 of the called-for pecans, then chopping them even more with a knife. Also, I used a pastry brush to brush glaze onto the bottom of the warm cake (while it was inverted in the baking pan).
*Because I’m not a fan of nuts, I used a knife to chop up my 1/2 cup chopped pecans (sounds a bit redundant to most of you, I’m sure :p ). If you love nuts, go ahead and use a full cup.
Irish Cream Glaze:
(Recipe adapted from Allrecipes)