St. Patrick's Day Recipes & Ideas - The Recipe Critic https://therecipecritic.com/holiday-recipes/st-patricks-day/ Tried and True Recipes for Families | Food Blog Wed, 18 Feb 2026 17:24:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png St. Patrick's Day Recipes & Ideas - The Recipe Critic https://therecipecritic.com/holiday-recipes/st-patricks-day/ 32 32 53477294 One-Pan Irish Chicken https://therecipecritic.com/irish-chicken/ https://therecipecritic.com/irish-chicken/#comments Thu, 26 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332814 This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage,…]]>

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

skillet of cooked and ready to eat Irish chicken.

Three Wee Reasons To Make This Tonight

  • One pan dinner. Sear the chicken, tuck it over the bacon, cabbage, and potatoes, then let the oven do the heavy lifting.
  • A better sauce. Most recipes stop at basic pan juices, but the Irish whiskey and a touch of cream make it glossy, rich, and craveable.
  • Real comfort food energy. Bacon plus tender potatoes and cabbage turns into that cozy, stick to your ribs dinner that tastes like you cooked all day.

Irish Chicken Ingredients

Overhead shot of labeled Irish chicken ingredients.
  • Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
  • Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
  • Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
  • Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

  1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
  2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
  3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
  4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
  5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
  6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Seasoned chicken thighs on a piece of parchment paper lined baking sheet.
Bacon cooking in a skillet.
Chicken cooking in the bacon grease.
Cabbage, chicken broth, cream, and whiskey added to the skillet.
Potatoes and bacon added to the skillet.
Chicken added to the top ready to go in the oven.

Alyssa’s Pro Tip

Make sure you use a large oven-safe skillet!

Print

Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.
Course Dinner, entree, Main Course, main dish
Cuisine American, Irish, Irish American
Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 432kcal
Author Alyssa Rivers

Equipment

  • 1 14-inch skillet oven-safe

Ingredients

Chicken

  • 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme

Cabbage and Potatoes

  • 6 slices bacon
  • 1 tablespoon unsalted butter preferably
  • 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
  • 1 cup diced onion about 1 medium onion
  • ½ pound baby potatoes sliced in half lengthwise
  • ¼ cup chicken broth
  • ¼ cup Irish whiskey I used Jameson
  • ¼ cup heavy cream
  • salt to taste
  • pepper to taste

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
  • Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
  • Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
  • Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
  • Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
  • Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
  • Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
  • Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
  • Freezer: Not recommended.
  • Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg
Plated Irish chicken next to the cabbage ad potatoes.

More Irish-Inspired Recipes

]]> https://therecipecritic.com/irish-chicken/feed/ 4 332814 Irish Champ Potatoes https://therecipecritic.com/irish-champ-potatoes/ https://therecipecritic.com/irish-champ-potatoes/#comments Wed, 18 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332861 Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of…]]>

Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!

Bowl of Irish champ potatoes, with melted butter and slat and pepper.

Why These Potatoes Steal the Show

  • Secret Step! I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.
  • Simple, Classic Ingredients: All you need are a handful of basics for a cozy, traditional Irish side.
  • Perfect With Hearty Mains: These are SO good with corned beef, sausages, roast chicken, or any tasty meat-and-gravy dinner.

Ingredients for Irish Champ Potatoes

Overhead shot of labeled Irish champ potatoes ingredients.
  • Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
  • Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
  • Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
  • Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!

How to Make Irish Champ Potatoes

This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!

  1. Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  2. Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. 
  3. Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
  4. Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!
Green onions soaking in warm milk.
Potatoes peeled and cut up and ready to cook in boiling water.
Someone pouring the onion infused milk into the boiled potatoes.
Butter, salt, and pepper added to the mashed potatoes.

Alyssa’s Pro Tip

Don’t overmix the potatoes! Or they’ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer, use it briefly and stop as soon as they’re smooth.

Print

Irish Champ Potatoes

Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.
Course Side Dish
Cuisine Irish
Keyword champ, Irish champ potatoes recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 340kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds Yukon gold potatoes or russet
  • ¾ cup whole milk
  • ⅓ cup minced green onions green parts only
  • ⅓ cup unsalted Irish butter or unsalted butter
  • salt and pepper to taste

Instructions

  • In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  • Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
  • Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
  • Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
  • Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

Notes

Storage and Reheating Instructions
  • Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
  • Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
  • Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
Irish champ potatoes in a saucepan with a wooden spoon.

More Tasty Sides You’ll Love

Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.

]]> https://therecipecritic.com/irish-champ-potatoes/feed/ 1 332861 Starbucks Copycat Chocolate Pistachio Loaf https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/ https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/#comments Mon, 16 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=333208 Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl…]]>

Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Side view of sliced chocolate pistachio loaf on a cutting board.

Why This Copycat is a Keeper!

  • Secret Ingredient! The pistachio instant pudding mix. It contains modified food starch, which helps keep this bread super moist.
  • Chocolate + Pistachio: If you’ve been tempted by the Dubai chocolate craze, this loaf hits that same vibe in an easy, quickbread form.
  • Save Time & Money: You can make this delicious Starbucks loaf at home whenever the craving hits.

Chocolate Pistachio Loaf Ingredients

  • Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
  • Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
  • Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
  • Almond Extract: This helps enhance the pistachio flavor.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

  1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
  2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
  3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
  4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
  5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
  6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.
Dry ingredients all added to a mixing bowl.
Wet and dry ingredients combined in a mixing bowl.
Chocolate swirl mixture in a separate bowl.
Pistachios added to the top of the batter.

Alyssa’s Pro Tip

Loaf Pan: If you don’t have a 9 x 5-inch pan, you can use two 8 x 4-inch loaf pans.

Print

Chocolate Pistachio Loaf

Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!
Course Bread, Breakfast, Dessert
Cuisine American
Keyword chocolate pistachio loaf, chocolate pistachio loaf recipe, pistachio chocolate loaf, starbucks copycat pistachio chocolate loaf
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Calories 4340kcal
Author Alyssa Rivers

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 (3.4-ounce) box instant pistachio pudding
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup softened butter
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • ½ teaspoon almond extract
  • ½ cup buttermilk
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ¼ cup chopped pistachios

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
  • In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
  • In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
  • Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
  • Add the dry mixture to the wet mixture and mix until just combined.
  • Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
  • Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
  • Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

Notes

Storage & Make Ahead Instructions
  • Room Temperature: Store in an airtight container at room temperature for up to 4 days.
  • Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
  • Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.

Nutrition

Calories: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg
Chocolate pistachio loaf sliced and laying on its' side on a cutting board.

More Starbucks Copycat Recipes

]]> https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/feed/ 10 333208 Hot Reuben Dip https://therecipecritic.com/hot-reuben-dip/ https://therecipecritic.com/hot-reuben-dip/#respond Thu, 29 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=331211 Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with…]]>

Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.

Overhead shot of hot reuben dip baked up to perfection!

Why This Is Worth Every Scoop

  • Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
  • Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
  • Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!

Hot Reuben Dip Ingredients

Overhead shot of labeled hot reuben dip ingredients.
  • Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
  • Sauerkraut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
  • Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.

How to Make Hot Reuben Dip

This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!

  1. Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
  2. Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
  3. Combine: Stir everything together until evenly combined.
  4. Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Cream cheese, sour cream and thousand island dressing being beaten with a hand mixer in a mixing bowl.
Sauerkraut, corned been and Swiss cheese added to the mixture.
All of the ingredients combined.
All of the dip ingredients added to a baking dish.

Hot Reuben Dip Slow Cooker Instructions

  1. Add: Add all ingredients to the crockpot. and
  2. Combine: Stir to combine.
  3. Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print

Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Course Appetizer, dip
Cuisine American
Keyword corned beef dip, hot reuben dip, reuben dip, reuben dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 204kcal
Author Alyssa Rivers

Ingredients

  • 1 (8-ounce) package softened cream cheese
  • ½ cup sour cream
  • ⅓ cup thousand island dressing or Russian dressing
  • 8 ounces chopped corned beef or pastrami
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup sauerkraut rinsed, drained, and patted dry
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
  • In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
  • Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
  • Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
  • Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
Someone scooping a bite of hot Reuben dip.

More Ways To Use Corned Beef

If you’re looking for more ways to use up corned beef, I’ve got you covered!

]]> https://therecipecritic.com/hot-reuben-dip/feed/ 0 331211 Cheesy Beer Bread Muffins https://therecipecritic.com/beer-bread-muffins/ https://therecipecritic.com/beer-bread-muffins/#comments Thu, 13 Mar 2025 12:00:00 +0000 https://therecipecritic.com/?p=287484 These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the…]]>

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

Cheesy beer bread muffin stacked on top of a muffin, still inside of the muffin tin.

Reasons You’ll Love This Recipe

  • Quick & Easy: You only need 10 minutes to prep these beer bread muffins! No yeast or kneading required!
  • Cheesy & Delicious: These are loaded with melty cheese and a subtle beer flavor for a rich, savory taste.
  • Versatile: Enjoy as a cozy side with chili, stews, or a warm bowl of soup! They’re also great as a snack with honey butter or jam.

Cheesy Beer Bread Muffins

These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well… not so fast, the beer needs to be room temp, or the butter will clump up (trust me on this one). Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me! And if you love these flavors baked into muffins, you’ll go crazy for my cozy Beer Cheese Soup version, too.

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Cheesy Beer Bread Muffins

Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

  1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
  2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
  3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.
A mixing bowl filled with all of the dry ingredients and a whisk.
A mixing bowl with the wet and dry ingredients combined.
Angle shot of someone brushing butter over the top of the baked muffins.

Beer Cheese Muffin Creations Your Way

Here are a few tips and variations so you can experiment with add-ins and make these beer bread muffins perfect for you!

  • Spice it up! Try adding 1 seeded and minced jalapeño in with the cheese or 2 tablespoons minced chives.
  • What kind of beer should I use? I use a light beer for this recipe so it’s not overpowering, but if you want a strong flavor and darker color, use a dark beer.
  • Can I switch up the cheese? I used sharp cheddar cheese, but you can use cheddar jack, pepper jack, mild cheddar, swiss, gruyere, the list goes on and on.
Overhead shot of the baked cheesy beer bread muffins still in the baking tin.

How to Store Leftover Beer Bread Muffins

Let the muffins completely cool before storing them in an airtight container, or they will sweat and become soggy. 

  • In the Refrigerator: Store in the fridge in an airtight container for up to 5 days. 
  • In the Freezer: Store in the freezer for up to 3 months.
Close up shot of a cheesy beer bread muffin torn in half resting on top of the muffins in the muffin tin.

More Easy Bread Recipes

Print

Cheesy Beer Bread Muffins

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.
Course Appetizer, Bread
Cuisine American
Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 243kcal
Author Alyssa Rivers

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 (12-ounce) can room-temperature pale beer
  • ¼ cup melted unsalted butter
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tablespoons melted butter, for brushing

Instructions

  • Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
  • In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
  • Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
  • Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
  • Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg
]]> https://therecipecritic.com/beer-bread-muffins/feed/ 2 287484 Irish Brown Bread https://therecipecritic.com/irish-brown-bread/ https://therecipecritic.com/irish-brown-bread/#respond Sun, 09 Mar 2025 12:00:00 +0000 https://therecipecritic.com/?p=288313 Irish Brown Bread is a delicious twist on classic soda bread, offering a slightly sweet, rich, and hearty flavor. It…]]>

Irish Brown Bread is a delicious twist on classic soda bread, offering a slightly sweet, rich, and hearty flavor. It comes together quickly, with no kneading or rising! Makes a great breakfast, snack, or side with dinner. It’s so yummy with honey, butter, or jam!

Close up shot of a cut loaf of Irish brown bread.

Reasons You’ll Love This Recipe

  • Hearty & Wholesome! Made with simple, nourishing ingredients, this Irish brown bread is deliciously satisfying.
  • Perfectly Sweet! Unlike traditional soda bread, this version has a touch of sweetness that makes it extra delicious. Plus, the texture is soft on the inside with a slightly crisp crust, making every bite irresistible.
  • Pairs Well with Any Meal! Enjoy it for breakfast with honey butter, as a snack with jam, or alongside soups and stews.

Perfect for St. Patrick’s Day

You probably already have everything you need to make this loaf, and it’s perfect for St. Patrick’s Day. It’s a quick homemade bread packed with whole wheat and oats, and it pairs especially well with Irish chicken for soaking up the sauce. All you need is a couple of bowls, a whisk, a spatula, a bread pan, and an oven.

Ingredients Needed for Irish Brown Bread

Overhead shot of labeled ingredients.

How to Make Irish Brown Bread

Making this Irish brown bread recipe is so simple. You only need 20 minutes of prep time! With pantry staple ingredients and minimal effort, you’ll have a hearty, slightly sweet loaf ready to enjoy. No yeast or kneading is required! Just mix, pour, and bake. Let’s walk through the easy steps:

  1. Whisk Dry Ingredients: Preheat an oven to 350 degrees Fahrenheit, then spray a 9-inch loaf pan with non-stick cooking spray. In a large bowl, whisk together the wheat flour, all-purpose flour, rolled oats, salt, and baking soda.
  2. Mix the Wet Ingredients: In a separate bowl, mix the buttermilk, molasses, and melted unsalted butter.
  3. Combine: Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
  4. Bake: Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes or when a toothpick inserted comes out clean, or temp out to 190 degrees Fahrenheit. Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.
Overhead shot of all of the dry ingredients in a bowl.
Overhead shot of all of the wet ingredients in a bowl.
Angle shot of both the dry and wet ingredients mixed together in a bowl.
Overhead shot of the bread dough in a loaf pan ready to go into the oven.

Better Bread: Pro Tips & Tasty Twists

There are a few ways to customize this Irish brown bread loaf to suit your taste! I’m also sharing my top tips that will help you perfect your bread.

  • Don’t Overmix the Dough! Just like with classic soda bread, you don’t want to over-mix the dough. It should just come together with no dry patches of unmixed flour. This will result in fluffier bread. The more you mix it, the denser it will be.
  • Guinness Irish Brown Bread Variation: If you want to add a deeper, maltier flavor, add Guinness beer. Replace 1 cup of the buttermilk with 1 cup of beer and bake following the same instructions. 
  • Best Way to Enjoy! This loaf is best enjoyed warm with butter and jam, as the creamy texture brings out its rich flavor. Or, if you want something a little sweeter, try my cinnamon honey butter for a delicious twist.
Overhead shot of freshly baked Irish brown bread cooling in a loaf pan.

How to Store Leftover Irish Brown Bread

Let the loaf cool completely before storing it in a container, or the loaf will sweat and become soggy. 

  • Room Temperature: Wrap the bread in a clean kitchen towel, which keeps the texture crisp on the outside and soft on the inside. Store it in an airtight container or bread box for up to 3 days.
  • Fridge: You can keep your bread in the fridge, but I don’t recommend it as it can dry out the bread faster.
  • Freezer: To keep it longer, wrap the loaf (or slices) tightly in plastic wrap and place it in a freezer-safe bag. It stays fresh for up to 3 months.
  • Reheating: To refresh frozen bread, thaw it at room temperature, then warm it in the oven at 300 degrees Fahrenheit for 10-15 minutes for a just-baked taste.
Overhead shot of sliced Irish brown bread on a cutting board.

More Delicious Bread Recipes

Print

Irish Brown Bread

Irish Brown Bread is a twist on classic soda bread with a slightly sweet, rich and hearty flavor. It's so good with honey, butter or jam!
Course Bread
Cuisine Irish
Keyword Irish Brown Bread, Irish brown bread recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 283kcal
Author Alyssa Rivers

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup rolled oats, plus more for garnish
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 2 cups room temperature buttermilk
  • ¼ cup molasses
  • 3 tablespoons melted unsalted butter

Instructions

  • Preheat an oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
  • In a large bowl, whisk together the 2 cups whole wheat flour, 1 cup all-purpose flour, ½ cup rolled oats, 1 ½ teaspoons salt, and 2 teaspoons baking soda.
  • In a separate bowl, mix the 2 cups room temperature buttermilk, ¼ cup molasses, and 3 tablespoons melted unsalted butter. Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
  • Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes, a toothpick inserted should come out clean, or temp out to 190 degrees Fahrenheit.
  • Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 778mg | Potassium: 380mg | Fiber: 4g | Sugar: 11g | Vitamin A: 233IU | Calcium: 107mg | Iron: 3mg

]]> https://therecipecritic.com/irish-brown-bread/feed/ 0 288313 Best Ever Beef and Cabbage Soup https://therecipecritic.com/best-ever-beef-cabbage-soup/ https://therecipecritic.com/best-ever-beef-cabbage-soup/#comments Sat, 08 Mar 2025 01:00:00 +0000 http://therecipecritic.com/?p=34394 Beef and Cabbage soup is filled with seasoned ground beef, cabbage, carrots, celery, kidney beans, and diced tomatoes. It is…]]>

Beef and Cabbage soup is filled with seasoned ground beef, cabbage, carrots, celery, kidney beans, and diced tomatoes. It is hearty, delicious, and full of flavor! This is a great soup to serve on a cold day or to help you get in the spirit of St. Patrick’s Day while keeping your nutrition goals in check.

Overhead shot of a bowl of beef and cabbage soup.

A Reader’s Review

This soup is delicious!..Thanks for sharing. Think I like this better than Vegetable Beef.

SunnyV

Reasons You’ll Love This Recipe

  • One-Pot Wonder: I’m all about meals that don’t wreck the kitchen. This beef and cabbage soup is simple, stress-free, and uses just one pot, like my One Pot Swamp Soup.
  • Budget Friendly: In today’s economy, I am very conscious of how much groceries cost. This recipe uses ingredients that won’t break the bank!
  • Festive and Nutrient Rich: This soup is a great way to get into the St. Patrick’s Day spirit while keeping your nutrition goals intact!

St. Patrick’s Day Feast

If you love to celebrate Holidays with festive food, this is the perfect recipe to accompany your St. Patrick’s Day meal. Start with crispy Irish nachos, this beef and cabbage soup, and Irish soda bread. End your meal with some Guinness chocolate cake, and you’ve got the perfect meal to celebrate this fun Irish holiday!

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Beef Cabbage Soup

You start by browning the ground beef, then add in the vegetables and beef broth. Bring it to a boil and reduce it to a simmer for an hour to let the flavors blend and the veggies become tender. Love beef soup? Make my Beef Noodle Soup next!

  1. In a large pot, add 1 tablespoon of olive oil and 1 pound of lean ground beef. Cook and brown the beef at medium-high heat until no longer pink, then add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
  2. Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can of kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
  3. Bring the soup to a boil, then reduce the heat and simmer for 1 hour. Garnish with parsley if desired.
Overhead shot of beef and garlic cooking in the bottom of a pot.
Overhead shot of the vegetables, broth, beans and seasonings added to the pot.
Overhead shot of all of the ingredients mixed together in a pot.

Tips For Making the Best Beef and Cabbage Soup

I want your soup to turn out exactly how you like. Here are some ideas for substitutions or ways to change this low-carb, keto-friendly soup.

  • Can I swap out the ground beef? Yes, try using different sources of protein, like ground turkey or chicken, in place of ground beef for a lighter soup!
  • Is red cabbage ok to use? I used green cabbage in this recipe, but you can use red if you prefer
  • What other vegetables would you recommend? Yes, you can add any of your favorite vegetables to this soup in step 3 when you add the other vegetables. I recommend peas, onions, chopped green beans, cauliflower, or any of your favorites.

Slow Cooker Instructions

This soup also works great in the slow cooker. Just add the browned ground beef and all of the veggies and broth into the slow cooker. Let it cook on low for 3-4 hours or until the vegetables are tender.

Close up shot of beef and cabbage soup.

Properly Store Beef and Cabbage Soup

If you make a double batch of this, you can freeze some to have a pre-made meal ready to go.

  • In the Refrigerator: Place the cooled beef and cabbage soup into an airtight container and store in the fridge for up to 4 days.
  • In the Freezer: This soup works great to make a double batch and freeze for later. Seal it in a freezer-safe airtight container for up to 3 months.
  • Reheating Instructions: You can reheat slowly, on low, over the stovetop. Or individual portions in the microwave in 30-second increments. Stirring in between.
Overhead shot of beef and cabbage soup in a large pot with a ladle full of soup.

More Beef Soup and Stew Recipes

If you’re looking for a delicious beef soup or stew to serve for St. Patricks Day, I’ve got you covered. These are the perfect addition to any festive feast.

Print

Beef and Cabbage Soup

Beef and Cabbage soup is filled with beef and tender veggies. This soup is hearty, delicious, and full of flavor!
Course Soup
Cuisine American
Keyword beef and cabbage soup, beef and cabbage soup recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Servings
Calories 252kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic
  • salt and pepper to taste
  • ½ chopped head cabbage
  • 1 (28-ounce) can diced tomatoes
  • 2 stalks chopped celery
  • 2 medium peeled and chopped carrots
  • 1 (16-ounce) can kidney beans, drained
  • 3 ½ cups beef broth
  • 1 tablespoon Italian seasoning

Instructions

  • In a large pot, add 1 tablespoon olive oil and 1 pound lean ground beef. Cook and brown the beef until no longer pink.
  • Add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
  • Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
  • Bring the soup to a boil, reduce the heat, and simmer for 1 hour. Garnish with parsley if desired.

Video

Notes

Originally posted on February 4, 2018
Updated on March 7, 2025

Nutrition

Calories: 252kcal | Carbohydrates: 12g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 874mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5318IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 4mg

]]> https://therecipecritic.com/best-ever-beef-cabbage-soup/feed/ 17 34394 Guinness Brownies https://therecipecritic.com/guinness-brownies/ https://therecipecritic.com/guinness-brownies/#respond Thu, 06 Mar 2025 13:00:00 +0000 https://therecipecritic.com/?p=285950 Rich, fudgy, and packed with deep chocolate flavor, Guinness Brownies are a must-try for any dessert lover! The stout beer enhances…]]>

Rich, fudgy, and packed with deep chocolate flavor, Guinness Brownies are a must-try for any dessert lover! The stout beer enhances the cocoa, adding a subtle, malty depth of flavor that makes these brownies rich and irresistibly delicious.

Two Guinness brownies stacked on top of each other on top of a wooden board with pieces of chocolate chunks scattered about.

Reasons You’ll Love This Recipe

  • Fudgy Texture & Rich Flavor: These Guinness brownies are super moist and chewy with a deep, bold chocolate taste you’re sure to love.
  • Easy to Make: With basic pantry ingredients and simple steps, you don’t need any fancy methods to whip up a batch of these brownies.
  • A Unique Twist on a Classic: While we love our regular brownie recipe, the addition of Guinness gives these brownies a slightly unexpected but delicious depth of flavor, making them a next-level dessert.
  • Perfect for Celebrations: Great for St. Patrick’s Day, game nights, or any chocolate lover. Planning a festive feast for St. Patrick’s Day? Explore our collection of delicious St. Patty’s Day recipes!

Ingredients Needed

Overhead shot of labeled brownie ingredinets.
  • Not a Fan of Dark Chocolate? Dutched cocoa powder makes for a richer chocolate flavor, but you can swap it for regular cocoa powder if you prefer a milder taste. The brownies will be lighter in color but still delicious.
  • Chocolate Lovers! I prefer chocolate chunks in my brownies! But you can use chocolate chips instead and even switch up which kind! Use mint chocolate chips or Andes Mint pieces to add a little Saint Patrick’s Day flair to your brownies!
Overhead shot of labeled ganache frosting ingredients.

How to Make Guinness Brownies

This recipe is the best way to upgrade your regular batch of brownies. They’re so rich and delicious that everyone will be coming back for more! Here’s how to make them:

Brownies

  1. Prep and Whisk Wet Ingredients: Preheat the oven to 350ºF. Spray a 9 x 9 x 2-inch metal baking pan with nonstick cooking spray and line it with parchment paper. Leave a 1-inch overhang on either side, then set aside. In a large bowl, whisk together the oil, butter, Guinness, and sugar until well combined.
  2. Mix in Eggs and Vanilla: Add in the eggs and vanilla and whisk until combined.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, unsweetened cocoa powder, and dark cocoa powder.
  4. Combine Wet and Dry Ingredients: Mix the flour mixture into the Guinness mixture until just combined.
  5. Add Chocolate Chunks: Gently stir in the chocolate chunks.
  6. Bake: Pour the batter into the prepared pan and bake for about 35-40 minutes or until a toothpick comes out clean. If you like your brownies more on the gooey side, bake for 30-35 minutes.
Overhead shot of oil, butter, Guinness, and sugar whisked in a large mixing bowl.
Overhead shot of eggs and vanilla added to the other whisked brownie ingredients.
Overhead shot of cocoa powders, salt, baking powder, and flour in a separate mixing bowl.
Overhead shot of the whisked wet and dry ingredients together in a bowl.
Overhead shot of chocolate chunks added to the mixed brownie batter.
Overhead shot of Guinness brownie batter in a baking pan.

Ganache

  1. Chocolate Chips: Meanwhile, prepare the Guinness ganache by adding the chocolate chips to a large bowl.
  2. Make Ganache: Heat the heavy whipping cream and Guinness in the microwave for 1 minute and 30 seconds. Then, pour it over the chocolate chips.
  3. Whisk and Chill: Let it sit for 2-3 minutes before you whisk until the chips have melted, everything is combined, and it looks glossy. Cover and chill for 15-30 minutes.
  4. Beat: Use a hand mixer to beat the ganache until light and fluffy.
  5. Frosting: Frost over the top of the completely cooled Guinness brownies. Slice into bars and serve.
Overhead shot of chocolate chips in a bowl.
Overhead shot of warmed Guinness and whipping cream poured over the chocolate chips in a bowl.
Overhead shot of the melted chocolate chips whisked together with the cream and Guinness.
Overhead shot of someone using a hand mixer to whip up the chocolate chip mixture to make a fluffy ganache.
Overhead shot of baked and frosted Guinness brownies on a piece of parchment paper.

Beer in Brownies? Here’s What to Expect!

Guinness beer is the secret ingredient! You won’t believe how rich and flavorful it makes these brownies.

  • Does it taste like beer? The Guinness adds a malty flavor that enhances the chocolate, but the beer taste itself isn’t overpowering. Some people notice it more than others, but it mostly deepens the richness of the chocolate.
  • Do you have to use Guinness? No! While Guinness stout beer is my top recommendation, you can use another dark stout if needed. It can be hard to find sometimes, so use what you can find.
  • Can kids eat Guinness brownies? Since the ganache isn’t baked, it retains its alcohol content. If serving minors, replace the Guinness in the ganache with heavy whipping cream for a kid friendly option. If you want to skip the beer altogether, follow my ultimate brownie recipe.

Guinness Brownie Baking Tips

  • Use a metal pan! Metal conducts heat more evenly than glass or ceramic, so it doesn’t overbake the edges and undercook the center. While glass or ceramic can work, you may need to adjust the baking time.
  • If Doubling the Recipe: If you are planning on making a larger batch, use a 9 x 13 x 2-inch pan instead of a 9 x 9 x 2-inch pan to maintain the right texture and thickness.
Overhead shot of servings of Guinness brownies on a wooden serving board.

Storing Leftover Guinness Brownies

If you are lucky enough to have any leftover brownies, here is the best way to store them.

  • Room Temperature: Store brownies in an airtight container at room temperature for up to 5 days.
  • In the Fridge: Store in an airtight container in the fridge for up to 8 days.
Close up shot of a stack of Guinness brownies.

Freezing and Thawing Guinness Brownies

Here are my instructions for how to freeze and thaw these yummy brownies.

  1. Take out of Pan: I would recommend removing the brownies from the pan before freezing.
  2. Slice or leave whole? You can freeze them as a whole or slice them into individual servings. If slicing, place parchment between layers so they don’t freeze together.
  3. Store properly: Use an airtight container/bag or wrap tightly in 2-3 layers of plastic wrap and then at least one layer of aluminum foil.
  4. How long will they last frozen? These will last in the freezer for up to 3 months.
  5. Thawing Instructions: Thaw Guinness brownies at room temperature for a few hours or overnight in the fridge before serving.

Love brownies? Try these recipes next!

My family goes crazy for brownies! In fact, we have a very large collection of different types of brownie recipes. Which ones do you want to try first?

Print

Guinness Brownies

Rich, fudgy Guinness Brownies use stout beer to enhance the cocoa, adding a subtle malty depth that makes each bite irresistibly delicious.
Course Dessert
Cuisine American, Irish American
Keyword baking with Guinness, beer brownies, Guinness Brownies, Guinness Brownies recipe, Guinness dessert, Guinness ganache, St Patrick’s Day, St Patrick’s Day Recipe, stout brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 brownies
Calories 554kcal
Author Alyssa Rivers

Ingredients

  • 2 tablespoons vegetable oil
  • 6 tablespoons melted unsalted butter
  • ⅔ cup Guinness beer
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup cocoa powder
  • ¼ cup dark cocoa powder I used Hershey’s Special Dark cocoa powder
  • 4 ounces semi-sweet chocolate chunks or chocolate chips

Whipped Guinness Ganache

  • 8 ounces semi-sweet chocolate chips
  • ¼ cup heavy whipping cream
  • ¼ cup Guinness beer

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 9 x 2-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 1-inch overhang on either side. Set aside.
  • In a large bowl, whisk together 2 tablespoons vegetable oil, 6 tablespoons melted unsalted butter, ⅔ cup Guinness beer, and 1 ½ cups granulated sugar until well combined. Add in 2 large eggs and 1 teaspoon vanilla extract and whisk until combined.
  • In a separate bowl, whisk together 1 ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ cup cocoa powder, and ¼ cup dark cocoa powder.
  • Mix the flour mixture into the Guinness mixture until just combined. Gently stir in 4 ounces semi-sweet chocolate chunks.
  • Pour the batter into the prepared pan and bake for about 35-40 minutes until a toothpick comes out clean from the center. If you like your brownies more on the gooey side, bake for 30-35 minutes.
  • Meanwhile, prepare the Guinness ganache by adding 8 ounces semi-sweet chocolate chips to a large bowl.
  • Heat ¼ cup heavy whipping cream and ¼ cup Guinness beer in the microwave for 1 minute and 30 seconds, then pour it over the chocolate chips. Let it sit for 2-3 minutes before whisking until combined and glossy. Cover the bowl and chill for 15-30 minutes.
  • Use a hand mixer to beat the ganache until light and fluffy. Frost over the top of the completely cooled brownies. Slice into bars and serve.

Nutrition

Calories: 554kcal | Carbohydrates: 69g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 152mg | Potassium: 384mg | Fiber: 6g | Sugar: 48g | Vitamin A: 402IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 4mg
]]> https://therecipecritic.com/guinness-brownies/feed/ 0 285950 Guinness Chocolate Cake https://therecipecritic.com/guinness-chocolate-cake/ https://therecipecritic.com/guinness-chocolate-cake/#respond Tue, 12 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=250119 Celebrate St. Patrick’s Day (or any day) with this delicious Guinness Chocolate Cake! It has the most wonderful fudgy flavor and…]]>

Celebrate St. Patrick’s Day (or any day) with this delicious Guinness Chocolate Cake! It has the most wonderful fudgy flavor and tender texture that is complemented by a Bailey’s buttercream filling and a rich ganache frosting.

This dessert is a MUST try. If you’re a chocolate lover, like me, you will go crazy for every bite of this incredible sweet treat! If you want to try more unique chocolate desserts, we have so many good ones. Try this nostalgic ho ho cake, this fun whoopie pie cake, or this almost sinful tuxedo cake.

Serving a slice of Guinness chocolate cake.

Guinness Chocolate Cake Recipe

This Guinness Chocolate Cake is decadent and sweet with the perfect boozy kick. If you’re looking for a dessert to celebrate St. Patrick’s Day, this is it! The recipe features Guinness beer in the cake and the ganache frosting, and Irish cream in the buttercream filling. This is one of those recipes that’s absolutely heavenly, and one that you’ll be thinking about long after you’ve taken the last bite.

The Guinness gives the cake a fluffy texture and adds a slight malt flavor that pairs well with the chocolate without being overpowering. The buttercream spiked Bailey’s Irish cream tastes incredible, and the creamy spiked ganache is the perfect finishing touch. If you’re making a full St. Patrick’s Day spread, with my Irish Chicken and this Guinness cake, be sure to check out our collection of all of the best St. Paddy’s Day recipes!

Ingredients Needed

The ingredient list for this Guinness cake recipe might look a bit long, but the ingredients are simple and mostly pantry staples. Plus, one bite of this flavorful, fluffy cake and you’ll see that it is so worth it! Exact measurements can be found at the end of the post in the recipe card!

Cake

  • Guinness Stout: Guinness extra stout or draught may be used. You can also use any favorite stout beer!
  • Sugar: Granulated sugar will perfectly sweeten the cake without overwhelming the flavor.
  • Cocoa Powder: Use regular unsweetened cocoa powder, not dutch process, to add depth and richness.
  • Vegetable Oil: For an extra moist crumb.
  • Eggs: Two large eggs will help bind all of the ingredients together. It’s best if they are room temperature for easy mixing.
  • Sour Cream: Use full-fat sour cream for the most wonderful moist texture.
  • Vanilla Extract: Adds warm subtle sweetness.
  • Flour: All-purpose flour will give the cake structure while keeping it nice and soft.
  • Baking Soda: Helps the layers rise properly while baking.
  • Salt: To balance the sweetness and bring out all of the delicious flavor.

Ganache

  • Chocolate: Use a high-quality semi-sweet chocolate like Ghirardelli or Guittard.
  • Heavy Cream: Makes it super creamy and irresistibly rich.
  • Guinness: For extra Irish flavor in the frosting.

Bailey’s Buttercream Filling

  • Salted Butter: Use softened butter as the foundation for the buttercream filling.
  • Powdered Sugar: Makes the buttercream sweet and smooth.
  • Bailey’s Irish Cream: Complements the Guinness cake with rich chocolate and vanilla flavors. 

How to Make a Guinness Chocolate Cake

Grab all of the ingredients and get ready to make one of the best cakes ever! This is such a special dessert and will be the hit of any party. Here’s how it all comes together:

Cake

  1. Prep: Preheat oven to 350 degrees Fahrenheit and spray two 8-inch round cake pans with pan spray and a parchment round, if desired.
  2. Heat Guinness: In a small saucepan, heat the Guinness, sugar, and cocoa powder together over medium heat until all the sugar is dissolved, about 3 minutes. Remove from the heat and let it cool for 5-10 minutes.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the oil, eggs, sour cream, and vanilla. Once smooth whisk in the oil until fully combined.
  4. Combine: Whisk the egg mixture into the sugar mixture until combined. Gently whisk in the flour, baking soda, and salt.
  5. Bake: Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the center of the cakes spring back when lightly pressed on or a toothpick comes out clean.
  6. Cool: Let the cakes cool completely before wrapping them with plastic wrap and chilling them in the refrigerator for at least 2 hours before assembling the cake. Cold cake is significantly easier to frost than warm or room-temperature cake.

Ganache

  1. Simmer the Guinness: While the cake bakes, prepare the ganache by simmering the Guinness over low heat until reduced by half to ¼ cup. Add the cream to the pan and simmer until steaming.
  2. Combine with Chocolate: Add the chocolate to a large bowl and pour the steaming liquid over it. Let the chocolate sit for 2 minutes before whisking until smooth and shiny. Cover the bowl and place it in the refrigerator to chill until the cakes are cooled and ready to be frosted.

Bailey’s Buttercream Filling

  1. Mix: Use a hand mixer to beat the butter, powdered sugar, and Bailey’s together in a medium bowl until combined. Start with 3 tablespoons of Bailey’s and add a little more at a time until the buttercream is soft and fluffy, but not runny.

Assembly

  1. Add Buttercream: Once the cakes are chilled and ready to be frosted, place one layer bottom side down on a cake plate or serving plate. Top with the buttercream and spread it evenly over the cake, leaving ¼-½ inch space around the perimeter of the cake so the buttercream doesn’t interfere with the ganache. Place the second layer of cake topside down on the buttercream.
  2. Whip Ganache: Whip the chilled ganache with a hand mixer until soft and fluffy. Use it immediately to frost the cake, as it will set up and harden the longer it sits. If it becomes stiff as you are frosting, use the hand mixer to beat it again until it is soft.
  3. Spread Ganache: Add a couple of large dollops of ganache to the top of the cake and use an offset spatula to spread it around, letting it go over the edges. Use the spatula to push the overhanging ganache down onto the sides, adding more from the bowl as needed. Try not to lift the spatula straight up off the cake, as that can cause the ganache to pull off from the cake bringing crumbs with it. Instead, move the spatula in a swiping motion to stop contact with the ganache.
  4. Smooth Ganache: Once the cake has been covered in an even layer of ganache, you may use the offset spatula or a bench scraper with a straight edge to smooth it. I like to run my metal tools under very hot water and dry them thoroughly before using the hot metal to smooth the ganache.

Use a 9×13 Pan

You may also bake this cake in a 9×13-inch pan. Spray the pan well with pan spray with flour in it or use regular pan spray and dust the pan with flour and tap out the excess. Bake for 35-40 minutes.

Combining wet and dry ingredients together.
Chocolate Guinness cake batter.
Adding the cream layer to the cake
Adding chocolate chips into the frosting mixture
Whipping up the frosting for the chocolate Guinness cake
Frosting the Guinness cake

Tips and Variations

Use these helpful tips and options to make an amazing chocolate Guinness cake!

  • Beer Options: If you are not going to use Guinness beer, it may be substituted for any other stout beer. If you would like to leave out the beer completely, I recommend using this recipe for chocolate cake instead.
  • Use Butter: You may substitute the oil for butter if you would like to. Add the butter to the saucepan with the beer, sugar, and cocoa powder. Cook it until the sugar is fully dissolved and the butter is completely melted. If you use salted butter, reduce the salt in the recipe to ½ teaspoon.
  • What if the Cakes Sink? Don’t be alarmed if your cakes sink a little! The best way to avoid this is to let the cakes bake undisturbed as long as possible since opening the oven door causes a drop in temperature and that can make the cakes fall. These cakes bake longer than a standard cake, so try to wait until 40 minutes. If the cakes do sink a little, let them cool completely before using a serrated knife to carefully level off the cake. If it is just a slight dip in the center, invert the warm cake upside down on the cooling rack right out of the oven. Letting it cool upside down will often help level out the dip.
  • Frosting Option: You may omit the Bailey’s buttercream filling and just use ganache instead.
  • Irish Cream Option: If you don’t have Bailey’s you may use an equal amount of Irish Cream flavored syrup or 1 tablespoon of vanilla extract instead.
Serving a slice of cake.

Storing Leftovers

  • Room Temperature: Store leftover cake at room temperature for up to 3 days in an airtight container.
  • In the Refrigerator: To keep fresh for up to 5 days, place in an airtight container in the fridge.
  • To Freeze: The unfrosted cake rounds may be baked and frozen for up to 3 months. Let the cakes cool to room temperature before wrapping each layer tightly in 2-3 layers of plastic wrap. They may be used directly from the freezer, or thawed in the refrigerator. I recommend frosting them while either frozen or chilled.
A slice of chocolate Guinness cake on a scalloped plate.

More Chocolate Cake Recipes

If you love chocolate and cake, you’re in the right place! We have so many tried and true chocolate cake favorites that you’re definitely going to want to try! No matter the occasion, these are always a hit!

Print

Chocolate Guinness Cake

Celebrate St. Patrick’s Day (or any day) with this delicious Guinness Chocolate Cake! It has the most wonderful fudgy flavor and tender texture that is complemented by a Bailey's buttercream filling and a rich ganache frosting.
Course Dessert
Cuisine American, Irish, Irish American
Keyword Bailey’s Irish Cream Buttercream, chocolate guinness cake, Chocolate Stout Cake, Dark Beer Cake, guinness cake, Guinness ganache, Whipped ganache frosting
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
chill time 2 hours
Total Time 4 hours
Servings 10 servings
Calories 899kcal
Author Alyssa Rivers

Ingredients

Cake

  • 1 cup Guinness stout
  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder, not dutch process
  • ¾ cup vegetable oil
  • 2 large eggs
  • ¼ cup sour cream
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Ganache

  • 16 ounces semi-sweet chocolate, about 3 cups
  • 1 cup heavy cream
  • ½ cup Guinness

Bailey’s Buttercream Filling

  • 6 tablespoons salted butter, softened
  • 1 ½ cups powdered sugar
  • 4-5 tablespoons Bailey’s Irish Cream

Instructions

Cake

  • Preheat oven to 350 degrees Fahrenheit and spray 2 8-inch round cake pans with pan spray and a parchment round, if desired.
  • In a small saucepan, heat 1 cup Guinness stout, 1 ½ cups granulated sugar, and ¾ cup cocoa powder, together over medium heat until all the sugar is dissolved, about 3 minutes. Remove from the heat and let it cool for 5-10 minutes.
  • In a separate bowl, whisk together ¾ cup vegetable oil, 2 large eggs, ¼ cup sour cream, and 1 tablespoon vanilla extract. Once smooth whisk in the oil until fully combined.
  • Whisk the egg mixture into the sugar mixture until combined. Gently whisk in 2 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
  • Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the center of the cakes spring back when lightly pressed on or a toothpick comes out clean.
  • Let the cakes cool completely before wrapping them with plastic wrap and chilling them in the refrigerator for at least 2 hours before assembling the cake. Cold cake is significantly easier to frost than warm or room-temperature cake.

Ganache

  • While the cake bakes, prepare the ganache by simmering ½ cup Guinness over low heat until reduced by half to ¼ cup. Add 1 cup heavy cream to the pan and simmer until steaming.
  • Add 16 ounces semi-sweet chocolate, to a large bowl and pour the steaming liquid over it. Let the chocolate sit for 2 minutes before whisking until smooth and shiny. Cover the bowl and place it in the refrigerator to chill until the cakes are cooled and ready to be frosted.

Bailey’s Buttercream Filling

  • Use a hand mixer to beat 6 tablespoons salted butter,1 ½ cups powdered sugar, and 4-5 tablespoons Bailey’s Irish Cream together in a medium bowl until combined. Start with 3 tablespoons of Bailey’s and add a little more at a time until the buttercream is soft and fluffy but not runny.

Assembly

  • Once the cakes are chilled and ready to be frosted, place one layer bottom side down on a cake plate or serving plate. Top with the buttercream and spread it evenly over the cake, leaving ¼-½ inch space around the perimeter of the cake so the buttercream doesn't interfere with the ganache. Place the second layer of cake topside down on the buttercream.
  • Whip the chilled ganache with a hand mixer until soft and fluffy. Use it immediately to frost the cake, as it will set up and harden the longer it sits. If it becomes stiff as you are frosting, use the hand mixer to beat it again until it is soft.
  • Add a couple of large dollops of ganache to the top of the cake and use an offset spatula to spread it around, letting it go over the edges. Use the spatula to push the overhanging ganache down onto the sides, adding more from the bowl as needed. Try not to lift the spatula straight up off the cake, as that can cause the ganache to pull off from the cake bringing crumbs with it. Instead, move the spatula in a swiping motion to stop contact with the ganache.
  • Once the cake has been covered in an even layer of ganache, you may use the offset spatula or a bench scraper with a straight edge to smooth it. I like to run my metal tools under very hot water and dry them thoroughly before using the hot metal to smooth the ganache.

Nutrition

Calories: 899kcal | Carbohydrates: 98g | Protein: 9g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 533mg | Potassium: 429mg | Fiber: 7g | Sugar: 67g | Vitamin A: 666IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 5mg

Leftovers Callout Title

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

]]> https://therecipecritic.com/guinness-chocolate-cake/feed/ 0 250119 The Best Irish Soda Bread https://therecipecritic.com/best-irish-soda-bread/ https://therecipecritic.com/best-irish-soda-bread/#comments Sat, 09 Mar 2024 01:00:58 +0000 http://therecipecritic.com/?p=22593 This Irish soda bread recipe uses just 4 pantry staples for a warm, crusty loaf that’s perfect for slathering with…]]>

This Irish soda bread recipe uses just 4 pantry staples for a warm, crusty loaf that’s perfect for slathering with butter and jam, or soaking up your favorite soup. No kneading required!

If you want homemade bread but without a lot of prep, this Irish soda bread is a great option along with one-hour rolls, peasant bread, and garlic knots!

A whole loaf of baked Irish soda bread.

A Reader’s Review

Tasty recipe, my loaf turned out perfectly!

Christi

Irish Soda Bread Recipe

Have you ever had Irish Soda Bread? I tried it a few years ago with some Irish Chicken, and have loved it ever since. It’s super easy, just mix the dry ingredients, cut in a little butter, stir in buttermilk, shape the dough, and bake. No kneading required!

It’s kind of like a biscuit in loaf form, crusty on the outside, soft in the center, with great flavor even though it uses less butter. Serve it warm with butter or jam. And if you like something heartier, check out my Irish Brown Bread, it’s another traditional favorite that’s nutty, dense, and perfect with soups or stews.

4 Ingredients to Make It

I don’t know about you… but the fact that Irish soda bread only requires 4 simple ingredients and it doesn’t need any kneading or proofing makes this recipe a winner. Here’s everything you’ll need:

  • All-Purpose Flour: The base of the soda bread, providing structure and body.
  • Baking Soda: There’s no soda bread without the baking soda! It’s the leavening agent, reacting with the buttermilk to create bubbles that make the bread rise.
  • Salt: Enhances the flavor of the bread.
  • Buttermilk: Adds a slight tang and moisture, and also helps activate the baking soda.
Extras
  • Softened Butter (for serving): The perfect addition to this tasty soda bread!
  • Jam (for serving): For some sweet flavor. Try this homemade strawberry jam recipe if you’re up for the challenge!

How to Make Irish Soda Bread

When it comes to homemade bread, this recipe is as easy as it gets. Even without yeast, proofing, and kneading, Irish soda bread is perfect- it’s crisp on the outside and perfectly tender on the inside.

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit.
  2. Prepare Dough: Whisk together the flour, baking soda, and salt. Then create a well in the middle of the dry ingredients and pour the buttermilk into the center.
  3. Shape: Mix the dough together using your hands, or a wooden spoon until a shaggy dough forms. Dump the dough out onto a lightly floured surface and bring it together just until it forms a round.
  4. Bake: Place the loaf on a parchment lined baking sheet. With a knife, score the top of the loaf in an x. Place it in the oven and bake for 35-45 minutes or until the crust is a golden brown.
  5. Cool and Serve: Take the soda bread loaf out of the oven and allow it to cool at least 10 minutes before cutting into it. Serve with butter and jam or alongside my Guinness Beef Stew.
Dry ingredients with a well in the middle to add wet ingredients to.
Soda bread dough ingredients in a glass bowl.
The dough after being mixed together.
An unbaked soda bread loaf, shaped and ready to be put in the oven.

Tips and Variations

  • Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups milk, whole milk is best, with 2 tablespoons vinegar or lemon juice, mix the liquids together and allow the milk to curdle before using it.
  • Don’t Overwork: Do not work this soda bread dough much at all, you just want to mix it until it comes together and then form it into a round that stays together on its own. If you work the dough too much it will be tough in texture.
  • Add Raisins: Some people like to add raisins to their Irish soda bread. If this is a preference of yours you can fold in ¾ cup raisins after most of the liquid has been incorporated into the dry ingredients, taking care not to overwork the dough.
Irish soda bread cut into slices.

Storing Leftovers

Store at room temperature in a bag or airtight container once the loaf is cooled, for up to 4 days.

Can I Freeze Soda Bread?

Yes you can! Wrap the cooled baked loaf tightly in plastic wrap or foil for up to a month of freezer storage. Thaw on the counter, then warm it in the oven on low heat for a refresh.

You can also freeze the unbaked soda bread dough after shaping it. Wrap it tightly and freeze for up to 3 months. When you’re ready to bake, simply thaw the dough in the refrigerator overnight and then pop it straight into the oven.

Spreading butter and jam over a slice of bread.

More Easy Homemade Bread Recipes

 

Print

Irish Soda Bread

This Irish soda bread recipe uses just 4 pantry staples for a warm, crusty loaf that's perfect for slathering with butter and jam, or soaking up your favorite soup. No kneading required!
Course baking, Bread
Cuisine Irish American
Keyword Irish soda bread, soda bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 loaf
Calories 2118kcal
Author Alyssa Rivers

Ingredients

  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • Softened butter and jam for serving

Instructions

  • Preheat the oven to 375 degrees fahrenheit.
  • Whisk together 4 cups all purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt. Create a well in the middle of the dry ingredients and pour 2 cups buttermilk into the center.
  • Mix the dough together using your hands or a wooden spoon until a shaggy dough forms. Dump the dough out onto a lightly floured surface and bring it together just until it forms a round.
  • Place the loaf on a parchment-lined baking sheet. With a knife, score the top of the loaf in an x. Place it in the oven and bake for 35-45 minutes or until the crust is golden brown.
  • Take the loaf out of the oven and allow it to cool for at least 10 minutes before cutting into it. Serve with Softened butter and jam or alongside my Guinness Beef Stew.

Notes

Originally posted March 3, 2017
Updated on March 8, 2024

Nutrition

Calories: 2118kcal | Carbohydrates: 405g | Protein: 67g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 5028mg | Potassium: 1183mg | Fiber: 14g | Sugar: 25g | Vitamin A: 792IU | Calcium: 628mg | Iron: 23mg
]]> https://therecipecritic.com/best-irish-soda-bread/feed/ 7 22593