Blog Archives

Tasty Tuesday: Irish Potato Candies (no potatoes involved)

A Potato

It is almost St. Patrick’s day and that means it is time to start making some potato candies! And no there are no potatoes involved at all, they are just called like that  because they look like potatoes because of the cinnamon. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They really are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them. Scroll to the bottom of the page to get the printable version of the recipe.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

irish potatoes

Advertisements

Tasty Tuesday: Irish Potato Candy (No potatoes involved)

Irish potato candy

Irish potato candy

Next week is St. Patrick’s Day and I figure it would be a great opportunity to post a simple St Patrick’s Day treat. I apologize for not posting treats on Tuesdays and I will make sure to be more mindful of posting. Once I am done at my university this semester (getting my degree in May 🙂 ) I will be posting more! Now, back to these candies. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They  are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

Lemon Lime Delight Cupcakes….Just in time for St. Patties Day

 

lemonlime

Printable recipe below

Pink lemonaid frosting move over it is time for Lemon Lime to shine! The frosting is made from the juice of real limes and lemons, do not make the mistake I did the first time I made this…only getting one of each. I was shocked at just how little juice you can get from one lemon/lime. I barely got 2 tsp from one, so make sure you atleast get 2 of each. The best part of this frosting (and all homemade frostings) is that you can really adjust it to the flavor you like. If you want more lemon flavor, then add more of the lemon and less of the lime and vice versa. This recipe is the outline and your taste buds will tell you exactly how it should taste. This frosting is a little tart just like a Pink Lemonaid frosting but tastes delicious over the top of a lemon cake. If you combine this frosting with your favorite Lemon cake box mix (mine is Duncan Hines Lemon Supreme) you get the perfect balance of weetness with a little tartness. To get the colors to really pop I added a few drops of yellow food color to to the cake batter, and added neon green food coloring to the frosting. If you want to take it a step further you can add shamrock sprinkles on the top or even go with a darker green frosting.

This recipe is really just the basic idea of how I did it. You will adjust the flavors to the way that you would prefer it. I personally prefered tasting more of the lime than the lemon so that it wasn’t just another lemonaid flavored frosting but really it is up to you. Like all basic butter cream recipes you use a stick of softened butter, powdered sugar milk and your extracts.  Make sure to add the lemon and lime slowly alternating the extract and the powdered sugar so that you can get a nice smooth texture. If the frosting is too thick it means there is not enough liquid in the mix. Just have fun with the recipe. Tweak it around and make it your oven. As long as you have the basics (butter,powdered sugar, and some flavoring) you really can’t go wrong. This recipe yields enough frosting to spoon on top of aprrox. a dozen cupcakes. If you are going to use a pastry bag make sure to double or triple the recipe. Start out with your test batch and then go from there.

~Happy Baking~

lemon-lime1

Irish Potato Candies…A St. Patrick Day Treat…and No Potatoes Involved

Irish potato candy

Irish potato candy

Last year around St. Patrick’s day I went to a restaurant and my favorite waitress gave me some of these candies from the back room. She me that her and her husband made these every year and they were really tasty. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They really are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

%d bloggers like this: