Your St. Patrick’s Day party won’t be complete without these Chocolate Stout Cupcakes!

Chocolate Stout Cupcakes - perfect for St Patrick's Day!

One last St. Patrick’s Day recipe and then I swear I’ll stop!

I told you guys yesterday that one of my favorite things about St. Patrick’s Day is buying the ginormous blocks of Kerrygold Dubliner but I didn’t mentioned that I also really love buying Guinness. And I don’t know why because I don’t drink it. It just makes me feel festive or something.

I knew I wanted to make these Chocolate Stout Cupcakes with it this year and they turned out so good! They’re chocolate cupcakes with the Guinness in the batter and then just a regular chocolate frosting. I was worried that Guinness taste would be too strong for me but I really enjoyed them. I’m not going to tell you how many I had but take my word for it, I really really really enjoyed them.

Need something to serve for St. Patrick’s Day dinner? Try this Guinness and Onion Soup with Irish Cheddar Crouton!

St Patrick's Day Cupcakes

Click for the full recipe


Cherry Beergaritas – tequila, Corona, cherry 7Up, and limeade! This will be your official summer drink! 

Cherry Beergaritas - tequila, Corona, cherry 7Up, and limeade! This will be your official summer drink!

Happy Thirsty Thursday!

It’s our Friday because the kid is off school on the real Friday.

It’s conference day. Eep!

Wish me luck – I always feel like I’m in trouble when I have to go talk to his teacher. And then I end up crying and it’s a big mess.

My kid is in kindergarten. It shouldn’t be this hard.

Click for the full recipe


After a short Project Pastry Queen break, I am back with beer bread!

I almost sat this week out too. Let me explain – I was down to 1 stick of butter. ONE! Unheard of around here because I like to buy those massive 4 pound packs at Costco. But anyway, I somehow got down to only 1 stick and grocery day was still 4 days away. And this beer bread recipe? It calls for a whole stick. Not just that, it calls for half the stick to be poured into the bottom of the baking pan and the other half to be poured on top of the batter.

That’s weird, right? I’ve made beer bread a few times in the past and I’ve never had to pour butter over the top of the batter.

But I was making soup so we needed bread.

It was ridiculous. The butter on the bottom made it so crispy, and I added shredded cheddar which also got crispy on the bottom. I threw in some green onions which made it even more fantastic. We – and by we, I mean me –  finished off the loaf within a couple hours.

I do think the amount of butter is a little excessive. I originally had the loaf on a cloth napkin while taking photos and the napkin was covered in greasiness when I was done! I would guess than half the amount of butter would be sufficient but don’t hate me if it’s not.

Amanda will have the recipe waiting for you. You need to try it!

One year ago: Cookies and Cream Fudge
Two years ago: Crockpot Candy