WHY YOU’LL LOVE LUCKY CHARMS MARSHMALLOW TREATS 

• Extra gooey, not dry or crumbly
  
• Pure nostalgia in bar form
  
• No baking required
  
• Perfect for parties and holidays
  
• Easy enough for kids, reliable enough for adults

Lucky Charm Treats

These bad boys are NOT subtle. They’re sweet. They’re sticky. And they’re supposed to be!

I like these Lucky Charms marshmallow treats because they’re familiar, but better than what you remember.

The butter actually shows up. The marshmallow doesn’t disappear. And you don’t end up with a pan of hard cereal glued together pretending to be dessert.

My trick is low heat and a light hand. You melt just enough, you stir just enough, and you stop before you think you should.

This Lucky Charms bars recipe is for celebrations, bake sales, and days when dinner feels serious but dessert shouldn’t be.

INGREDIENT NOTES

• Unsalted Butter: Adds richness and keeps the Lucky Charm treats soft.
  
• Mini Marshmallows: Melt smoothly and give better control over the texture.
  
• Lucky Charms Cereal: The mix of cereal and marshmallows matters, so don’t skimp!
  
• Green Candy Melts / Almond Bark: Purely decorative, but so much fun.
  
• Kosher Salt: Optional, but it balances the sweetness of the bars beautifully.

VARIATIONS

Extra Gooey: Add another cup of mini marshmallows to the pot.

Chocolate Drizzle: Swap the green melts for milk or semi-sweet chocolate.

Holiday Colors: Change up the color of the drizzle for different occasions.

No Drizzle: Just skip it… these Lucky Charms cereal treats are great plain too!

Rainbow Sprinkles: Scatter on top for extra color and fun.

Thick Bars: Use a smaller pan for bakery-style treats.

SERVING SUGGESTIONS

• Cut Lucky Charm treats into small squares. They’re pretty rich!
  
• Perfect for St. Patrick’s Day parties… especially with some Leprechaun Munch Mix.
  
• Great recipe for classroom treats.
  
• Add to a dessert board with shamrock cookies and St Paddy’s Day crockpot candy.

LUCKY CHARMS CEREAL TREATS FAQ

Whether they’re made with Lucky Charms or Rice Krispies, cereal treats are all about sugar structure and heat control.

Marshmallows are essentially a foam stabilized by gelatin and sugar. When gently melted, that structure relaxes just enough to coat the cereal while still trapping air, which is what keeps the bars soft.

Overheating breaks that structure down completely, leading to dense, hard treats once they cool.

Butter plays a critical role here too. Fat coats the cereal and interferes with sugar crystallization, which slows firming and keeps the texture chewy instead of brittle.

Folding in unmelted marshmallows at the end adds pockets of intact foam, creating contrast and that signature gooey bite.

This Lucky Charms treats recipe isn’t complicated. It’s temperature, timing, and restraint.

TOOLS NEEDED

• Large Heavy-Bottom Pot: Heats evenly and prevents scorching.
  
• Silicone Spatula: Gentle stirring won’t crush the cereal.
  
• 9×13-inch Baking Dish: Just the right thickness for soft bars.
  
• Wax Paper or Buttered Spatula: For pressing the mixture into the pan without it sticking to your hands.
  
• Microwave-Safe Bowl: For melting the candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

Lucky Charm Treats are gooey, colorful, and have just the right amount of crunch! Make this no-bake dessert for a little luck o' the Irish!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 bars

Calories 180cal

Author Donna Elick

Equipment

• 9 x 13 baking dish
• large pot
• baking pan
• heat-resistant silicone spatula

Ingredients

• 6 tablespoons unsalted butter
• 6 cups mini marshmallows
• 12 cups Lucky Charms cereal
• 1/2 cup green candy melts or vanilla almond bark with green food coloring
• 1/2 teaspoon kosher salt optional
• 2 cups mini marshmallows
• 1 cup Lucky Charms marshmallows for garnish (optional)

Instructions

• PREP PAN: Lightly grease a 9 x 13-inch baking dish with butter or nonstick spray. Set aside.
• MELT BASE: In a large pot over low heat, add 6 tablespoons unsalted butter. Cook until fully melted and bubbling gently, but not browning.
• MELT MARSHMALLOWS: Add 6 cups mini marshmallows and the optional 1/2 teaspoon kosher salt. Stir constantly until the marshmallows are mostly melted and the mixture looks smooth and glossy. You should smell a light, sweet vanilla aroma. Remove from heat as soon as melted.
• ADD CEREAL: Immediately add 12 cups Lucky Charms cereal. Stir gently but quickly until all the cereal is evenly coated and sticky.
• FOLD IN MARSHMALLOWS: Add the remaining 2 cups mini marshmallows and stir just until mixed in. You should still see whole marshmallows for extra gooey texture.
• PRESS INTO PAN: Transfer the mixture to the prepared baking dish. Using a buttered silicone spatula or wax paper, gently press the mixture into an even layer. Do not press firmly or the treats will turn hard.
• DECORATE: Melt the 1/2 cup green candy melts or vanilla almond bark with green food coloring according to package directions. Drizzle over the top of the treats. Sprinkle with 1 cup Lucky Charms marshmallows if using.
• SET AND SLICE: Let the treats cool completely at room temperature, about 30 minutes, until set. Cut into 24 squares and serve.

Notes

Make-Ahead: These treats can be made up to 2 days ahead for parties or holidays.

Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate or they will harden.

Ingredient Note: The salt is optional, but it balances the sweetness and makes the flavors pop.

Candy Melt Tip: If using almond bark, microwave 1 to 2 squares in 30-second intervals, stirring each time, until melted.

Add green food coloring a few drops at a time until the desired shade is reached.

Nutrition

Serving: 1 | Calories: 180cal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 190mg | Sugar: 20g | Fiber: 1g | Calcium: 86mg | Iron: 4mg

Originally published March 2016, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lucky Charms Treats (Marshmallow Cereal Bars Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ST PATRICK’S DAY POPCORN

• No baking required
  
• Sweet-and-salty perfection
  
• Feeds a crowd easily
  
• Make-ahead friendly
  
• Perfect for parties, classrooms, and green-food days

Leprechaun Bait

This is not a delicate snack. This is grab-a-handful, sneak-a-piece, hide-the-bag energy.

I make this leprechaun bait recipe when I need something festive that doesn’t ask much of me.

No oven. No precision. Just melt, mix, drizzle, done.

The kettle corn matters. So does breaking up the pretzels. You want sweet. You want salt. You want crunch in every bite.

Set this St Patrick’s Day popcorn out and walk away. People will handle the rest.

INGREDIENT NOTES

• Kettle Corn: Sweet and salty popcorn is already balanced, making it the perfect base for leprechaun bait.
  
• Mint M&M’s: Seasonal, festive, and just enough mint without being toothpaste-y.
  
• Lucky Charms Marshmallows: Pure nostalgia. And plenty of color! You can sometimes find these on their own, but be prepared to pick through a box of cereal.
  
• Mini Pretzels: Extra salt to balance the sweet. Break these in half for texture balance.
  
• Vanilla Candy Coating: Almond Bark or CandiQuik melts smoothly and sets clean.
  
• Green Candy Melts: These are for drizzle only, not coating. They’re decorative, not structural, for a touch of extra color.

VARIATIONS

No Mint: Use regular M&M’s if mint isn’t your thing. Since Easter candy is usually on the shelves, grab that… the pastel colors will blend in better.

Extra Salty: Add more pretzels or a handful of popcorn salt.

Chocolate Drizzle: Swap green candy melts for chocolate chips.

White Popcorn: Plain popcorn works if that’s what you have. And it tones down the sweetness a bit.

Rainbow Marshmallows: Swap Lucky Charms for colorful mini marshmallows.

Classroom Safe: Skip the pretzels if needed (for a gluten-free snack) and add cereal instead.

SERVING SUGGESTIONS

• Portion leprechaun bait into clear treat bags tied with festive ribbon.
  
• Set out in big bowls for parties.
  
• Add to a dessert table with St Patrick’s Day cookies and frosted mint chocolate brownies.
  
• Great for classroom treats or neighborhood gifts.

LEPRECHAUN BAIT RECIPE FAQ

This leprechaun bait recipe is easy to make, and it works because everything is dry and sturdy.

Popcorn, pretzels, candy, and marshmallows don’t release moisture, which keeps the coating from getting sticky or soft.

The vanilla candy coating sets firm at room temperature, locking everything together without refrigeration.

Drizzling leprechaun popcorn after spreading it all out matters too. Thin streams cool faster and don’t sink, so you get color and crunch instead of puddles.

And adding sprinkles while the drizzle is wet? That’s your adhesive moment.

It’s controlled chaos… but the kind that always works.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Gives everything room to spread so every piece of leprechaun popcorn is evenly coated.
  
• Parchment Paper: Nonstick sanity and easier cleanup.
  
• Very Large Mixing Bowl: Trust me… Bigger than you think.
  
• Silicone Spatula: Allows for gentle mixing without crushing any of the popcorn or marshmallows.
  
• Microwave-Safe Bowls: Easy melting and drizzling of candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Leprechaun Bait

St Paddy's Day Leprechaun Bait is a sweet-and-salty no-bake snack mix with plenty of color and texture to please kids and adults alike!

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 8 to 10 cups

Calories 167cal

Author Donna Elick

Ingredients

• 8 cups popped kettle corn popcorn from about ½ cup unpopped kernels
• 12 ounces mint M&M’s
• 1 1/2 cups Lucky Charms marshmallows
• 1 1/2 cups mini pretzels each piece broken in half
• 12 ounces vanilla candy coating, melted Almond Bark or CandiQuik
• 1/2 cup dark green candy melts
• 1/2 cup light green candy melts
• 1/2 cup festive green and gold sprinkles

Instructions

• PREP PAN: Line a large rimmed baking sheet (13 x 18 inches) with parchment paper and set aside.
• MIX BASE: Add 8 cups popped kettle corn popcorn to a very large mixing bowl. Add 12 ounces mint M&M’s, 1 1/2 cups Lucky Charms marshmallows, and 1 1/2 cups mini pretzels. Gently toss to combine.
• MELT COATING: Place 12 ounces vanilla candy coating in a microwave-safe bowl or 2-cup measuring cup. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
• COAT MIX: Pour the 12 ounces vanilla candy coating, melted over the popcorn mixture. Use a silicone spatula to gently stir until everything is evenly coated.
• SPREAD: Transfer the coated mixture to the prepared baking sheet and spread into an even layer.
• DRIZZLE: Melt 1/2 cup dark green candy melts and 1/2 cup light green candy melts in separate microwave-safe bowls using the same 30-second interval method. Drizzle each color over the popcorn mixture.
• DECORATE: Immediately sprinkle the candy-coated popcorn with 1/2 cup festive green and gold sprinkles while the drizzle is still wet.
• SET AND BREAK: Let the mixture dry completely, about 1 hour, until firm. Once set, gently break into snack-sized pieces.

Video

Notes

Make-Ahead: Leprechaun Bait can be made up to 2 days in advance for parties or classroom treats.

Storage: Store in an airtight container or sealed bags at room temperature for up to 5 days.

Freezing: Freezing is not recommended. Candy coating can discolor and bloom once thawed.

Ingredient Note: You can use plain, buttered, or kettle corn. Kettle corn adds the best sweet-and-salty balance.

Shopping Tip: Almond Bark and CandiQuik are found in the baking aisle. Candy melts are typically in the cake decorating section at Walmart, Michaels, or JoAnn.

Nutrition

Serving: 1 | Calories: 167cal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 142mg | Sugar: 15g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published March 2020, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Leprechaun Bait + Video appeared first on The Slow Roasted Italian.

St Patrick’s Day Desserts

So many people jump straight from Valentine’s Day to Easter, but not in our house!!

There’s so much fun to be had on March 17th, with rainbows, pranks, and trying to catch that pesky Leprechaun.

And although Saint Patrick was an Irish saint, you don’t have to be Irish to celebrate St. Paddy’s. It’s a fun holiday for everyone!

Get in the spirit by wearing your favorite green clothes, dancing an Irish jig, or making a few of these delicious St. Patricks Day desserts for your friends.

There’s plenty of mint-and-chocolate goodness to go around, but if you’re not a fan, we’ve got you covered.

When you see something you like, just click on the title and you’ll be taken straight to the post, where you can print, save, bookmark, or Pin the recipe to make later.

St Patricks Day Dessert Drinks

Nothing gets me in the spirit faster than a brightly colored treat to match the occasion. And on March 17th, nothing gets Chad in the spirit faster than a trip to McDonald’s 😉

McDonald’s Shamrock Shake

This minty green drink is so nostalgic, but something’s changed in the last few years. So we came up with a copycat recipe that tastes even better than the original… at least, according to Chad, it does. Each sip is full of creamy, minty goodness!!

Mint Hot Chocolate Bombs

A dessert and a warm drink all in one! They’re easy enough to make for yourself but special enough for a gift. Make a delicious mug of mint hot chocolate with a festive green sprinkle rim!

EASY ST. PATRICKS DAY DESSERTS

This holiday has a way of sneaking up on you, which means there isn’t always time to pull out all the stops. These easy recipes will put a jig in your step and are a great way to get the kids involved in the kitchen!

St. Patrick’s Day Cookies

These are the absolute cutest and are so much fun to make! Shape super soft cut-out sugar cookies into a garden full of shamrocks, or keep it simple by decorating rounds with a lucky leprechaun.

Mint Chocolate Chip Cookie Dough Dip

The perfect St. Patrick’s Day dessert for anyone who loves edible cookie dough and mint chip ice cream. Use Oreo cookies, graham crackers, or even Thin Mints to shovel this dessert dip into your mouth. Ready in minutes!

Leprechaun Munch Mix

A sweet and salty snack you’ll want to eat by the handful. But the best part is that you can swap any ingredients you like for a truly custom recipe. Make a double batch of this festive St. Paddy’s Day Chex mix… it’ll go fast!

St. Patrick’s Day Crockpot Candy

This one’s perfect for when you need something easy yet impressive to satisfy a crowd… each batch yields up to 12 dozen candies!! Pile them onto St Patty’s Day dessert platters or wrap them up in treat bags with a festive bow.

St. Paddy’s Day Leprechaun Bait

This snack mix is sure to catch that mischievous little fellow… or at least the giggling lads and lassies in your own house. Though I’ll admit to munching on it by the handful myself. It’s a sweet medley of colors and textures that’s truly addicting!

Chocolate Mint Oreo Candy Bark

This treat comes together in a snap. Honestly, the hardest part is waiting for it to set! It’s cool, creamy, and crunchy with a gorgeous swirl design. Plus, you only need a handful of ingredients to make it.

IRISH CAKES & BROWNIES

If you really want to impress, this is where to start! Tender cakes and fudgy brownies will have everyone reaching for a second slice. I’m known for my chocolate and mint obsession, but there’s a fruity option here too.

Irish Apple Cake

Topped with a buttery oat streusel and a generous spoonful of vanilla custard, this rustic cake is cozy in the best way and not too sweet. Perfect after a hearty Irish meal!

Baileys Boozy Brownies

Add a grown-up twist to your favorite box mix! Irish Cream liqueur makes these extra fudgy, and a little espresso powder makes the chocolate flavor even deeper and richer. Top each square with whipped cream and a maraschino cherry!

Chocolate Mint Poke Cake

Imagine a rich chocolate cake soaked with hot fudge and pudding, then topped with minty frosting and Andes mint candies. It’s perfectly sweet and incredibly refreshing… combine all your favorite flavors and textures into one delicious St Patricks Day dessert!

Fudgy Chocolate Mint Brownies with Frosting

Sink your teeth into chocolatey, minty bliss! Each brownie is speckled with chopped Andes mint candies, then topped with a thick layer of mint chip frosting and a chocolate drizzle. I won’t lie… I make these year-round!

Guinness Chocolate Cake

This one’s rich and deeply chocolatey but not too sweet. Stout brings depth and moisture to the cake batter, while the Irish Cream frosting adds a boozy finish. It’s a chocolate cake that means business!

Frosted Mint Chocolate Cake

Who says impressive St Patrick’s Day desserts have to be complicated? Layer boxed cake mix with a simple homemade buttercream frosting, then decorate with a little ganache and some chopped Andes mints.

NO BAKE ST PATTY’S DAY DESSERT IDEAS

When I’m juggling projects, activities, and school pickup, the last thing I want to deal with is the oven. Assemble sweet and colorful no-bake treats that are just as satisfying as more complicated recipes.

Chocolate Mint Oreo Cookie Dessert Trifle

Layer after scrumptious layer of pudding, crushed sandwich cookies, fluffy whipped cream, and mint candies. Assemble this one in mini trifle glasses for fun and individual St Patrick’s Day desserts.

Lucky Charms Treats

These will please all the tiny leprechauns in your life, replacing the classic rice krispie cereal with a magically delicious one! Make an entire pan in 20 minutes with just 4 simple ingredients. I like to add a colorful drizzle to make them extra special!

Mint Chocolate Homemade Fudge

Looking for an indulgent bite? This one packs creamy and crunchy textures into each tiny square with crushed cookies, chocolate chips, and minty candy pieces. No candy thermometer needed!

Lucky Charms No Bake Icebox Pie

It all starts with the most incredible cloud pie filling piled into a marshmallow cereal crust. Fluffy whipped cream and even more colorful cereal decorate the top, making it the most magically delicious St Patricks Day dessert!

Drunken Chocolate Covered Grasshopper Tiramisu

A scrumptious combination of classic Italian tiramisu and an Irish grasshopper cocktail, layered with rich hot fudge. This grown-up dessert is a winner for St. Paddy’s Day or ANY day!

Mint Chocolate Chip Cookie Dough Bars

This easy St. Patrick’s Day dessert combines the creaminess of fudge with the irresistible chewiness of cookie dough. Ditch the spoon and enjoy your favorite guilty pleasure in a chocolate-covered bite!

So, there you have it… our top 20 St Patrick’s Day desserts! We hope you found some inspiration for a sweet and festive way to celebrate this holiday.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2022, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post St Patrick’s Day Desserts appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR MINT BROWNIES

• Ultra-fudgy brownies, not cakey
  
• Classic chocolate-mint flavor done right
  
• Frosted and drizzled… no restraint here
  
• Easy to make ahead for parties
  
• Clean slices that look bakery-worthy

Mint Chocolate Brownie Recipe

I’ve never hidden the fact that brownies are my weakness. I make them constantly, tweak them endlessly, and somehow always convince myself there’s room for one more version.

These mint chocolate chip brownies fall into the bold category. Rich base, creamy frosting, and chocolate drizzle on top. No restraint. That’s intentional.

They’re right at home next to favorites like our Reese’s Peanut Butter Fudge Brownies or the days when brownies turn into something a little unexpected, like Reese’s Brownie Cookies.

Some days call for simple… those are Lazy Day Brownies days.

And then there are the surprises, like Lemon Brownies, which somehow still feel like brownies even when they’re bright and citrusy.

This mint brownies recipe fits right in. It’s rich, familiar, and exactly what you want when chocolate and mint are non-negotiable.

Mint chocolate just works, and if you’re looking for more decadent desserts like this, try my homemade York Peppermint Patty Recipe!

If you’re the kind of person who clicks from one brownie recipe to another… welcome. You’re among friends.

INGREDIENT NOTES

• Andes Creme de Menthe Thins: Melt smoothly into the mint brownie batter and give that unmistakable mint-chocolate flavor.
  
• Unsweetened Cocoa Powder: Keeps the brownies rich instead of overly sweet.
  
• Peppermint Extract: Stronger and cleaner than mint, so use it sparingly!
  
• Unsalted Butter: Gives you better control in the batter and frosting.
  
• Powdered Sugar: Creates a smooth, fluffy frosting that spreads easily.
  
• Mini Chocolate Chips: Perfect for both folding into frosting and making the drizzle.

VARIATIONS

Double Mint: Add a few drops of peppermint extract to the brownie batter.

No Food Coloring: Feel free to skip it… the frosting will still taste great!

Dark Chocolate: Use dark chocolate chips for the drizzle.

Boozy Twist: Replace some of the milk in the frosting with creme de menthe liqueur.

Thinner Brownies: Bake mint chip brownies in a 9×13-inch pan and reduce the bake time slightly.

Holiday Style: Add festive sprinkles (think St. Patrick’s Day or Christmas) to the drizzle while it’s still warm.

SERVING SUGGESTIONS

• Perfect on dessert tables and at potlucks.
  
• Great with coffee (including frappuccinos!) or milk.
  
• Serve with a scoop of mint chip ice cream to double down on flavor.
  
• Enjoy a frosted mint brownie with a festive Shamrock Shake… or a grasshopper shot for something boozy…

MINT BROWNIES RECIPE FAQ

This mint chocolate brownie recipe works because the fat-to-flour ratio is intentionally high, which keeps the crumb dense and fudgy instead of cakey.

Melting the butter before mixing allows the sugar to dissolve more completely, creating that glossy batter and tight crumb structure.

Cocoa powder provides chocolate flavor without adding extra fat, keeping the brownies rich but controlled.

The frosting relies on powdered sugar for structure and softened butter for air incorporation, while milk adjusts viscosity so it spreads cleanly without tearing the surface.

Adding peppermint extract in small amounts prevents bitterness and keeps the mint flavor crisp.

That final chocolate drizzle sets through fat crystallization as it cools, giving contrast in both texture and temperature with every bite.

TOOLS NEEDED

• 8×8-inch Baking Dish: Gives you thick, fudgy mint chip brownies.
  
• Electric Mixer: For a glossy batter and fluffy frosting.
  
• Microwave-Safe Bowls: Melting butter and chocolate is quick and easy.
  
• Offset Spatula: Makes frosting neat and even.
  
• Piping Bag: Optional, but it makes drizzling so much easier.

Enjoy!

With love, from our simple kitchen to yours.

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Mint Chocolate Brownie Recipe

This Mint Chocolate Brownie Recipe combines a fudgy base with thick, mint chip frosting and a sweet chocolate drizzle. Indulgent to the max!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 249cal

Author Donna Elick

Equipment

• 8 x 8 baking dish
• microwave-safe bowl
• electric mixer

Ingredients

• 12 Andes creme de menthe thins unwrapped and halved (about 4.2 ounces)
• 1/2 cup unsalted butter 1 stick
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 12 Andes creme de menthe thins

Mint Chocolate Chip Frosting

• 2 cups powdered sugar about 8 ounces
• 4 tablespoons unsalted butter, softened
• 3 tablespoons whole milk
• 1/4 teaspoon peppermint extract
• 1/8 teaspoon kosher salt
• Green gel food coloring
• 2 tablespoons mini chocolate chips

Chocolate Drizzle

• 1/4 cup mini chocolate chips
• 1 tablespoon heavy cream

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Line an 8×8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• MELT BUTTER: Add 1/2 cup unsalted butter to a large microwave-safe bowl. Microwave until fully melted, about 45 to 60 seconds.
• MIX BATTER: Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs to the melted butter. Beat with an electric mixer until smooth and glossy.
• ADD DRY INGREDIENTS: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed just until combined.
• FOLD IN MINT: Stir in 12 Andes creme de menthe thins until evenly distributed.
• BAKE: Pour the batter into the prepared pan. Sprinkle 12 Andes creme de menthe thins evenly over the top and gently press them into the batter. Bake for 20 minutes, until the edges are set and a toothpick inserted into the brownie (not a mint) comes out clean.
• COOL: Remove from the oven and cool completely in the pan. For faster cooling, refrigerate for 15 minutes.
• MAKE FROSTING: In a large bowl, beat 4 tablespoons unsalted butter, softened, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Add 3 tablespoons whole milk and beat until smooth and fluffy. Mix in 1/4 teaspoon peppermint extract. Add Green gel food coloring, starting with 3 drops, until desired color is reached. Fold in 2 tablespoons mini chocolate chips.
• FROST BROWNIES: Spread the frosting evenly over the cooled brownies.
• MAKE DRIZZLE: Add 1/4 cup mini chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Microwave for 30 to 35 seconds. Let sit for 5 minutes, then stir until smooth.
• FINISH: Drizzle the chocolate over the frosted brownies. Let set for 10 minutes before slicing.

Notes

Make-Ahead: Brownies can be baked one day ahead. Frost and drizzle the day of serving for best appearance.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve chilled or let sit at room temperature for 20 minutes. These brownies are best not warmed.

Freezing: Freeze unfrosted brownies for up to 3 months. Thaw overnight in the refrigerator, then frost and drizzle.

Ingredient Note: Peppermint extract is stronger than mint extract. Stick with peppermint for clean mint flavor without bitterness.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 59mg | Sugar: 31g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

Originally published March 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mint Chocolate Brownie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CORNED BEEF AND CABBAGE INSTANT POT RECIPE

• Fork-tender corned beef that slices beautifully
  
• Multiple cooking methods included…your kitchen, your rules
  
• Classic, familiar flavors done right
  
• Great for holidays and regular dinners
  
• Leftovers reheat like a dream

Instant Pot Corned Beef and Cabbage

Corned beef and cabbage is one of those meals people have opinions about. Everyone remembers a version they loved… or one they absolutely didn’t.

This Instant Pot corned beef and cabbage recipe lands in the good category. The beef is tender, the vegetables are cooked just right, and nothing tastes rushed or waterlogged. 

I love that the Instant Pot makes it predictable, but I also love that you don’t have to use it. Slow cooker? Stovetop? We’ve got you covered.

That’s always been important to us. Not every kitchen looks the same, and not every cook wants the same tools. What matters is that dinner turns out the way you hoped it would… and this one does.

If you do love the Instant Pot, though, we have almost two dozen Instant Pot recipes on TSRI, all tested and weeknight-friendly. Use the method that works for you. The dinner part stays the same!

INGREDIENT NOTES

• Corned Beef Brisket: Flat-cut slices more evenly than point-cut (which is better for shredding), is less fatty, and fits better in most pots.
  
• Spice Packet: Use it! It’s balanced specifically for this cut of meat. If yours is missing, use about 1 tablespoon of pickling spice blend.
  
• Beef Broth: Adds more depth than just plain water. Vegetable broth (especially with a shake or two of Worcestershire) works in a pinch.
  
• Potatoes & Carrots: Cut into large pieces so they hold their shape.
  
• Green Cabbage: Added last so it stays tender and slightly crisp, not limp.

VARIATIONS 

Extra Garlic: Add a few more smashed garlic cloves.

Spicier: Include a pinch of crushed red pepper with the cooking liquid.

Veggie Boost: Toss in some celery sticks with the carrots and potatoes.

Guinness Style: Replace the beef broth with a bottle of stout.

Slow Cooker: Cook low and slow for all-day ease.

Stovetop: Traditional and familiar. A great method if you’re cooking in stages.

SERVING SUGGESTIONS 

• Add thick slices of soda bread or rye.
  
• Serve with mustard or horseradish on the side.
  
• Instant Pot corned beef and cabbage tastes great with green beer or Irish mules.
  
• Perfect centerpiece for a St. Patrick’s Day meal.
  
• Use leftovers for sandwiches or breakfast hash.
  

CORNED BEEF AND CABBAGE RECIPE INSTANT POT FAQ

Corned beef becomes tender through time and moisture, not high heat.

Instant Pot corned beef and cabbage recipes speed this process up by raising the boiling point of the liquid, which breaks down connective tissue efficiently without drying out the meat. 

Letting the pressure release naturally gives the muscle fibers time to relax, keeping slices juicy. Cooking the vegetables separately afterward prevents overcooking and keeps their textures distinct. 

Whether you’re making this corned beef and cabbage recipe in an Instant Pot, slow cooker, or on the stovetop, the goal is the same: gentle, moist heat over enough time for collagen to convert into gelatin. 

Once that happens, the beef becomes sliceable and tender instead of stringy.

TOOLS NEEDED 

• Instant Pot (6- or 8-quart): For the pressure cooker method.
  
• Slow Cooker: A great hands-off alternative.
  
• Large Stockpot or Dutch Oven: For classic stovetop cooking.
  
• Sharp Knife: Slicing against the grain matters here.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Instant Pot Recipes

Instant Pot Frozen Chicken Breast Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Easy Homemade Instant Pot Lasagna Soup Recipe

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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a one-pot version of the classic meal, including tender potatoes and carrots. Simple and flavorful.

Course Main

Cuisine American

Method Instant Pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 -6

Calories 1152cal

Author Donna Elick

Ingredients

• 1 medium onion, sliced
• 4 garlic cloves, peeled and smashed
• 2 to 4 pounds flat-cut corned beef brisket with spice packet
• 2 cups unsalted beef broth
• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, cored and cut into 3-inch pieces

Instructions

• ADD BASE: Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.
• ADD BEEF: Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.
• PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
• REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
• COOK VEGETABLES: Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
• SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat covered in a 350°F oven for 15 to 20 minutes, or until heated through.

Pot Size: A 2 to 4-pound corned beef fits comfortably in a 6-quart Instant Pot. Use an 8-quart pot if doubling the recipe.

Fat Cap Tip: Trim only very hard pieces of fat. Leaving most of the fat helps keep the meat tender and flavorful.

No Browning Needed: Do not brown the corned beef before pressure cooking. Skipping this step saves time and keeps the recipe simple.

Slow Cooker Method: Add the onion, garlic, corned beef, broth, and spice packet to a slow cooker. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender. Add the potatoes, carrots, and cabbage during the last 2 hours on low or last 1 hour on high, and cook until vegetables are tender.

Stovetop Method: Place the onion, garlic, corned beef, broth, and spice packet in a large stockpot or Dutch oven. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the beef is tender. Add the potatoes and carrots during the last 45 minutes of cooking, and add the cabbage during the last 20 minutes.

Nutrition

Serving: 1 | Calories: 1152cal | Carbohydrates: 59g | Protein: 76g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 243mg | Sodium: 5826mg | Sugar: 15g | Fiber: 12g | Calcium: 194mg | Iron: 11mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Corned Beef and Cabbage appeared first on The Slow Roasted Italian.

St Patrick’s Day Recipes

Don’t let this March holiday get lost in the shuffle… we’ve got so many St Patrick’s Day recipes to choose from, you’ll be celebrating the luck o’ the Irish well into the night. 

It all started with Chad’s deep love of Shamrock Shakes, and I certainly wasn’t going to let a fast food drive-thru steal all the glory.

As soon as March 17th starts approaching on the calendar, it’s time to plan a leprechaun-inspired menu from top to bottom.

Whether it’s a classic beef and potato dinner or one of my favorite chocolate mint desserts, there’s no shortage of inspiration to make the day a little more festive!

EASY ST PATRICK’S DAY RECIPES

Whenever a holiday rolls around, my mind goes straight to desserts. I can’t help it! I don’t always have time to pull out all the stops, but luckily, sweet treats don’t have to be complicated.

We’ve got bars, candies, cakes, and shakes… whatever tickles your fancy!

It’s not officially St. Paddy’s until we’ve had a McDonald’s Shamrock Shake! And with this easy copycat recipe, we can skip the drive-thru line and whip them up right at home. In fact, Chad (the ultimate shake enthusiast) agrees that this one’s even better than the original.

This Easy Chocolate Mint Poke Cake is one we make every year, whether to share with friends or keep all to ourselves! Hot fudge and chocolate pudding soak into the cake layer, making it extra rich and moist, and the mint candies and whipped cream add a refreshing contrast. I dare you to eat just one slice!

Lucky Charms Treats put a fun twist on the classic cereal dessert. They’re just as soft and gooey, but with a little extra crunch from the freeze-dried marshmallow shapes. And they come together in just 20 minutes! I love a colorful chocolate drizzle once cooled to make them a little extra festive.

St Patrick’s Day Crockpot Candy is an easy, 4-ingredient treat that’s about as easy as it gets. Combine peanuts, candy coating, and M&Ms in a slow cooker, then scoop the mixture into clusters and top with festive sprinkles. Great for dessert platters, treat bags, or late-night munching.

Say hello to my Mint Chocolate Chip Cookie Dough Dip, the safe-to-eat dessert dip of your dreams. It tastes like cookie dough and melted mint chip ice cream had a baby and is perfect for curling up on the couch with Oreos, pretzels, graham crackers, and more!

This Leprechaun Munch Mix Recipe is a welcome break from all the holiday treats. It’s got the perfect blend of salty and sweet, combining chocolate-coated Chex cereal with Lucky Charms, pretzels, and Andes mints. Yellow and green candy melts make it extra colorful too!

IRISH RECIPES FOR ST PATRICK’S DAY

Now, we get down to business… because a hearty main is much-needed to balance all that sugar! Choose from classic corned beef and cabbage (prepared a variety of ways) or rustic pub-style favorites to warm you right up.

Make Corned Beef with Cabbage and Potatoes on the stovetop with this easy, one-pot recipe. All you need are a few simple ingredients (and that trusty spice packet!) to infuse every bite with loads of flavor. Add a side of soda bread, and dinner is served.

Guinness Shepherd’s Pie is as cozy as it gets, nestling beef and veggies in a stout-infused gravy under a thick layer of creamy mashed potatoes. The aroma that fills the kitchen will have everyone’s mouth watering in anticipation. This one freezes well too, so make a few pans to enjoy later!

When the day gets away from you, Instant Pot Corned Beef and Cabbage delivers a hearty meal that’s hands-off but still tender and delicious. And if pressure cooking isn’t your thing, you can make it in a slow cooker instead, proving St Patrick s Day recipes don’t have to be complicated or fussy.

Try making Cottage Pie in a Slow Cooker when you need a dinner shortcut that still satisfies. The meat filling simmers low and slow throughout the day, soaking up as much flavor as possible. Toss on a layer of quickly mashed potatoes and shredded cheese just before serving, and you’re good to go!

NO BAKE ST PATRICKS DAY RECIPES

Between work, school activities, and middle-of-the-week madness, this holiday can get lost in the shuffle. That doesn’t mean you can’t add a touch of magic to the day, especially when you don’t have to fuss with the oven. These no-bake recipes have you covered, from easy snacks to sweet desserts and even a cozy sip! 

Create a Chocolate Mint Dessert Trifle with layer upon layer of rich pudding, crushed mint Oreos, Andes mint candies, and homemade whipped cream. It’s a stunning treat that can be served as a party centerpiece or in individual glasses for mixing and mingling. Always a favorite at potlucks and holiday parties.

A fun twist on bunny bait, this St. Paddy’s Day Leprechaun Bait is a sweet-and-salty snack with plenty of color and crunch. Kids always go nuts for this stuff, and it’s easy enough that they can help make it. We love a treat that doubles as an activity!

Mint Chocolate Homemade Fudge is super easy to make, no candy thermometer required! The silky smooth base is dotted with chocolate chips, crushed cookies, and minty candy pieces for the perfect bite… creamy, crunchy, sweet, and refreshing.

Try a magically delicious Lucky Charms Icebox Pie when you need a touch of whimsy on your table. The cereal goes in the crust and on top, with a rich cream cheese and marshmallow fluff filling nestled in between. The hardest part is waiting for it to set!

Chocolate Mint Oreo Candy Bark comes together in just 10 minutes for a cool and creamy chocolate fix. Each batch makes plenty for sharing (if you’re feeling generous), and the recipe is easy to double. A fun one to make with the kids, especially when it’s time to break it apart.

Who knew Mint Hot Chocolate Bombs were so easy to make?! They’re so much more fun than a boring packet of cocoa, adding a festive, colorful touch to a cozy mug. I love wrapping them up as leprechaun treats, especially since they look so fancy and gourmet!

ST PATRICK S DAY RECIPES FOR DESSERT

I can’t help my love for chocolate and mint, but I promise there are other flavors mixed in here! From rustic apple to smooth Baileys Irish Cream and classic sugar cookie sweetness, there’s bound to be something for everyone.

Cozy Irish Apple Cake is topped with buttery oat streusel and a generous spoonful of warm vanilla custard. It’s rustic yet elegant and not too sweet, making it a welcome finish to a hearty holiday meal. If you’re looking for traditional Irish recipes for St Patrick’s Day, this may be the one to beat! 

Boozy Baileys Brownies add a grown-up twist to your favorite box mix! Each bite is extra rich and fudgy, and the chocolate flavor is front and center thanks to a touch of espresso powder. Who says simple desserts can’t be impressive?? 

These St Patrick’s Day Cookies are a festive play on my classic sugar cookie recipe. Cut the no-spread dough into leprechauns and shamrocks, then decorate with a simple icing that dries hard but melts in your mouth at the first bite. 

You may have tried Chocolate Mint Brownies before, but never topped with a thick layer of mint chip frosting and a chocolate drizzle! These are ultra-indulgent and one of the best St Patrick’s Day recipes for parties, potlucks, or a cozy night in. 

Grasshopper Tiramisu is the trifle dessert of your dreams. Instead of espresso, the lady fingers are soaked in a boozy chocolate mint mixture. Those are layered with minty cream cheese filling and rich hot fudge, then topped with whipped cream and sprinkles. Yum!!

Looking to impress? This Mint Chocolate Layer Cake is so tender and moist, combining rich chocolate cake with a cool, minty buttercream. No fancy piping skills required… top with a smooth ganache and chopped Andes mints for an easy (but tasty!) decoration.

Guinness Chocolate Cake is rich and boozy, but not overly sweet, which is just what I’m craving in a chocolate cake. The Irish Cream buttercream really ties it all together, making it one of those St Patrick’s Day recipes you’ll be reaching for all year round.

Mint Chocolate Chip Cookie Dough Bars are like a delicious mix between edible cookie dough and fudge. They come together in minutes and freeze in a flash, so you can get to snacking in under 30 minutes! These always disappear fast… especially when Chad’s around!

FESTIVE COCKTAILS & DRINKS

Nothing says easy St Patrick’s day recipes like a boozy beverage! These are always fun at parties, but you can sip them solo too. A few even go nicely with an Irish dinner, if you’re looking for something fancier than green beer.

An Irish Mule is a whiskey-based cousin to the classic Moscow Mule, providing crisp, clean flavor in a straightforward cocktail. It isn’t fancy and doesn’t require any special tools… just simple measurements, a quick stir, and a green garnish for color.

Smooth and creamy, this Grasshopper Shot is dessert in a glass! Mint and chocolate liqueur is a match made in heaven, and sweet vanilla creamer ties it all together. Top with whipped cream and chocolate shavings, or add a festive sprinkle rim.

The Irish Trash Can is one of our favorite St Patricks Day recipes for parties that never ceases to impress. Bold flavors and bright colors swirl together as soon as that can of Red Bull hits the glass. Pair with salty snacks or hearty appetizers to soak up all the booze… this one packs a punch!

Grasshopper meets caramel cream in this Leprechaun’s Lunch Cocktail. It’s ultra smooth, fabulously green, and may just inspire an Irish jig. And because this one’s mixed instead of layered, you can easily batch it for parties.

The Mint Chocolate Shamrocktini is for all the bubble-lovers, combining mint and chocolate liqueurs with vodka and lemon-lime soda. It’s extra crisp and easy to sip, and the bold green hue is sure to set the mood. A favorite for Ladies’ Night!

Sip on a Shamrock Shake Cocktail, the adults-only version of the classic shake. All you need are 3 simple ingredients and a blender. The mint flavor is bold and refreshing, while vanilla ice cream keeps things creamy. The perfect nightcap!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post St Patrick’s Day Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS GUINNESS SHEPHERD’S PIE RECIPE

• Deep, savory flavor with no bitterness
  
• Classic comfort food with a twist
  
• Perfect make-ahead dinner
  
• Feels special without being complicated
  
• Ideal for St. Patrick’s Day and cold nights

Guinness Shepherd’s Pie

Let me tell you… this is one of those dinners that feels solid. You put it in the oven, the house smells incredible, and everyone suddenly knows it’s going to be a good night.

The Guinness does something magical here. It doesn’t scream “beer.” It just deepens the gravy and makes everything taste more intentional. Richer. More comforting. Like you planned ahead… even if you didn’t.

And the mashed potatoes on top are generous, because that’s the point. You want that creamy layer soaking up the gravy underneath. This is not a neat-and-tidy dish. It’s spoonable, cozy, and meant to be eaten slowly.

Shepherd’s pie with Guinness is the kind of meal that makes people linger at the table. And that’s always a win!

INGREDIENT NOTES

• Lean Ground Beef: Keeps the filling hearty without excess grease.
  
• Guinness Stout: Adds depth and richness, not bitterness.
  
• Beef Stock: Deepens the flavor and builds the base of the gravy. Mushroom stock or vegetable stock + Worcestershire will work in a pinch.
  
• Flour: Thickens the gravy so it holds together under the potatoes.
  
• Tomato Paste: Adds umami and balance to the stout.
  
• Russet or Yukon Gold Potatoes: Both mash smoothly, with enough starch to create a thick topper for Guinness shepherd’s pie.
  
• Whole Milk or Cream: Adds richness and moisture to the mashed potato topping.

VARIATIONS

No Alcohol: Replace the Guinness with additional beef stock.

Lamb Version: Swap ground beef with ground lamb.

Cheesy Top: Mix a little shredded cheddar into the mashed potatoes.

Extra Veggies: Sauté sliced or chopped mushrooms with onions and celery for more depth.

Flavor Swap: Mash sweet potatoes instead of Russets or Yukon Gold.

Rustic Finish: Rough up the potato top with a fork for extra browning.

Leftover Saver: Make double mashed potatoes for another meal, then use the extra for the topping.

SERVING SUGGESTIONS

• Enjoy with a simple green salad and freshly baked beer bread (or crusty bread for scooping).
  
• Add a side of roasted vegetables for an even heartier meal.
  
• Shepherd’s pie with Guinness is the perfect centerpiece for a St. Patrick’s Day dinner
  
• Finish the meal with a slice of Guinness chocolate cake or boozy Baileys brownies.
  

SHEPHERD’S PIE GUINNESS FAQ

This Guinness shepherd’s pie recipe works because it builds a stable, flavorful gravy before baking. 

Browning the beef develops savory compounds through the Maillard reaction, which form the backbone of the filling.

Sprinkling flour directly onto the meat allows the starch to absorb fat and thicken efficiently once liquid is added. 

Guinness contributes roasted malt flavors and mild acidity, which enhance umami without adding bitterness. Simmering reduces the liquid just enough to concentrate flavor while softening the carrots. 

The mashed potatoes act as both topping and insulator, trapping steam during baking so the filling stays moist while the top sets and lightly browns. 

Resting Guinness shepherd’s pie before serving allows the starches to stabilize, giving you clean scoops instead of a loose filling.

TOOLS NEEDED 

• Large Skillet: For building the filling evenly.
  
• Large Pot: To boil and mash the potatoes.
  
• Casserole Dish: Deep enough to hold all that goodness.
  
• Potato Masher: Smooth but rustic works best here.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Recipes

Tuscan Chicken Shepherd’s Pie (30-Minute Recipe)

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Stuffed Pork Tenderloin

Easy Crock Pot Pork Chops Recipe with Gravy + Video

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Guinness Shepherd’s Pie

Guinness Shepherd’s Pie is as cozy as it gets, combining savory beef and veggies in a rich gravy with a thick layer of potatoes on top.

Course Main

Cuisine American

Method Oven

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 (about 1 ½ cups per serving)

Calories 430cal

Author Donna Elick

Ingredients

Meat and Vegetable Filling

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1 cup)
• 1 1/2 pounds lean ground beef I like 85-88%
• 3 tablespoons all-purpose flour
• 12 ounces Guinness stout
• 1 cup beef stock hot
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 2 medium carrots, peeled and diced small (about 1 cup)
• 1 cup frozen peas

Mashed Potato Topping

• 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 4 tablespoons whole milk or cream

Garnish (Optional)

• Fresh thyme or parsley

Instructions

• COOK POTATOES: Add 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks to a large pot of salted water. Bring to a boil and cook for 15 minutes, until fork-tender. Drain, return to the pot, add 2 tablespoons unsalted butter, 4 tablespoons whole milk or cream, and 1/2 teaspoon kosher salt, then mash until smooth. Set aside.
• START FILLING: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 yellow onion, diced and 2 ribs celery, diced and cook for 5 to 6 minutes, until softened.
• BROWN BEEF: Add 1 1/2 pounds lean ground beef and cook for 6 to 8 minutes, breaking it up, until fully browned. Spoon off excess grease if needed.
• ADD FLOUR: Sprinkle 3 tablespoons all-purpose flour over the beef mixture and stir constantly for 1 minute to cook out the raw flour.
• DEGLAZE: Slowly pour 12 ounces Guinness stout, scraping the bottom of the pan to release any browned bits. Stir until smooth.
• BUILD GRAVY: Add 1 cup beef stock, 1 tablespoon tomato paste, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme, and 2 medium carrots, peeled and diced small . Stir well and bring to a gentle simmer. Cook uncovered for 15 minutes, until thickened and the carrots are tender.
• FINISH FILLING: Stir in 1 cup frozen peass and remove from heat.
• ASSEMBLE: Preheat the oven to 375°F. Transfer the filling to a deep 9-inch square or 1.5 to 2-quart casserole dish. Spread the mashed potatoes evenly over the top.
• BAKE: Bake for 25 to 30 minutes, until bubbling and lightly golden on top. Broil for 2 to 3 minutes if desired.
• SERVE: Let rest 5 minutes. Garnish with Fresh thyme or parsley if using and serve warm.

Notes

Make-Ahead: The filling can be made 1 day ahead and refrigerated. Add mashed potatoes just before baking for best texture.

Freezing: Freeze assembled but unbaked pie for up to 2 months. Thaw overnight before baking.

No Alcohol Option: Replace Guinness with additional beef stock.

Nutrition

Serving: 1 | Calories: 430cal | Carbohydrates: 40g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 800mg | Sugar: 4g | Fiber: 6g | Calcium: 70mg | Iron: 5mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Guinness Shepherd’s Pie appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH GUINNESS

• Deep chocolate flavor with real richness
  
• Ultra-moist, tender crumb
  
• Easy sheet-pan style cake… no layers required
  
• Buttercream is smooth, not cloying
  
• Feels celebratory without being fussy

Guinness Chocolate Cake

This is the cake people ask about. You set it on the counter, and someone always wants to know what’s in it.

Guinness chocolate cake with Baileys Irish Cream buttercream frosting is especially perfect for St. Patrick’s Day, but I don’t save it just for March. 

If I’m craving a serious chocolate cake, one that’s rich and not overly sweet… this is the one I make. 

The Guinness doesn’t shout. It just deepens everything and makes the chocolate taste more chocolatey.

But the frosting is where it really gets fun. Creamy, smooth, just enough Irish cream to notice without taking over. Slice it big, slice it small… it disappears either way. Holiday or not, this cake earns its spot on the table.

INGREDIENT NOTES

• Guinness Beer: Adds depth and moisture, not bitterness. Room temperature helps it blend smoothly.
  
• Cocoa Powder: Provides the backbone of the chocolate flavor. Use unsweetened natural cocoa for a classic taste, or Hershey’s Special Dark for something richer and a bit deeper.
  
• Sour Cream: Keeps the crumb tender and balanced. Full-fat is the way to go!
  
• Irish Cream Liqueur: Brings flavor and silkiness to the buttercream. Baileys is a classic for a reason, but any brand will do.
  
• Unsalted Butter: Used in both the chocolate Guinness cake and Irish cream frosting for richness and control.

VARIATIONS 

No Alcohol: Use strong brewed coffee for the cake and milk or cream (or flavored coffee creamer!) in the frosting.

Richer Flavor: Include 1 teaspoon espresso powder in the cake batter.

Chocolate-On-Chocolate: Top chocolate Guinness cake with chocolate shavings.

Party Pan: Bake in a 9×13-inch pan for thinner slices, but adjust the bake time. Or double the recipe!

Cupcake Conversion: Divide the batter into a muffin tin (with paper liners) and bake for 17-20 minutes.

Holiday Style: Finish with festive sprinkles for St. Patrick’s Day.

SERVING SUGGESTIONS 

• Great for potlucks and parties.
  
• Serve at room temperature for the best flavor.
  
• Drizzle caramel sauce over the frosting for an extra decadent treat.
  
• Pair chocolate cake with Guinness (yes, more!) or a coffee.
  
• Create a St. Paddy’s spread with Lucky Charms Treats or Leprechaun munch mix.
  

GUINNESS & CHOCOLATE CAKE FAQ 

This Guinness chocolate cake recipe works because stout and cocoa complement each other on a chemical level.

Guinness is slightly acidic and contains roasted malt compounds that intensify chocolate flavor without adding sweetness. 

Heating the beer with butter helps dissolve cocoa solids evenly, creating a smooth base and preventing dryness. Sour cream adds fat and acidity, which tenderizes gluten and keeps the crumb soft. 

Baking soda reacts with the acidic ingredients to give the cake lift without making it airy.

The buttercream relies on fat structure: softened butter traps air as it’s beaten, while powdered sugar stabilizes it. 

Adding Irish cream introduces both liquid and alcohol, which thins the frosting slightly and enhances aroma without breaking the emulsion.

The result is a Guinness and chocolate cake that’s rich, moist, and structurally sound from edge to center.

TOOLS NEEDED 

• 9×9-inch Baking Pan: Ideal thickness for even baking.
  
• Saucepan: For melting the butter and warming the stout.
  
• Mixing Bowls: Separate wet and dry mixtures to keep things smooth.
  
• Whisk & Spatula: This batter comes together easily by hand.
  
• Offset Spatula: Makes frosting Guinness chocolate cake clean and simple.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Dr Pepper Chocolate Cake

Chocolate Pound Cake

Frosted Mint Chocolate Cake

Peanut Butter Fudge Chocolate Cake

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Chocolate Guinness Cake with Irish Buttercream Frosting

A slice of Guinness Chocolate Cake with smooth Irish cream frosting is exactly what any celebration needs… or any day you need a pick-me-up!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 large squares or 16 smaller squares (about 1 piece per serving)

Calories 925cal

Author Donna Elick

Ingredients

Chocolate Guinness Cake

• 1 cup Guinness beer, room temperature
• 1 cup unsalted butter, cut into pieces
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 3/4 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Irish Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 to 4 tablespoons Irish cream liqueur such as Baileys
• 1 teaspoon pure vanilla extract

Optional Toppings

• Caramel sauce
• Chocolate shavings
• Sprinkles

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan or line with parchment paper.
• HEAT STOUT: In a medium saucepan over medium heat, add 1 cup Guinness beer, room temperature and 1 cup unsalted butter, cut into pieces. Heat until the butter is fully melted.
• ADD COCOA: Whisk in 3/4 cup cocoa powder until smooth. Remove from heat and let cool slightly.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 teaspoons baking soda, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a separate bowl, whisk together 3/4 cup sour cream, room temperature, 2 large eggs, room temperature, and 1 tablespoon pure vanilla extract until smooth.
• COMBINE BATTER: Slowly whisk the Guinness mixture into the sour cream mixture. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let cool completely in the pan.
• MAKE FROSTING: In a large mixing bowl, beat 1 cup unsalted butter, softened until creamy. Gradually add 4 cups powdered sugar, sifted, mixing on low speed until combined.
• FLAVOR FROSTING: Add 2 to 4 tablespoons Irish cream liqueur and 1 teaspoon pure vanilla extract. Beat on medium speed until light and fluffy. Add additional Irish cream, 1 tablespoon at a time, until desired flavor and consistency are reached.
• FROST CAKE: Spread the buttercream evenly over the cooled cake.
• SERVE: Add optional toppings if desired. Slice and serve.

Notes

Pan Options: This cake can also be baked in a 9 by 13-inch pan. Bake for 25 to 30 minutes and check for doneness.

Make-Ahead: The cake can be baked 1 day ahead and frosted before serving.

Storage: Store covered in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best flavor and texture.

Freezing: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

No Alcohol Option: Substitute the Guinness with an equal amount of strong brewed coffee. Omit the Irish cream liqueur and use milk or cream in the frosting instead.

Ingredient Tip: Room-temperature ingredients are key for a smooth batter and even bake.

Nutrition

Serving: 1 | Calories: 925cal | Carbohydrates: 125g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 462mg | Sugar: 98g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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WHY YOU’LL LOVE TRASH CAN DRINK

• Classic party cocktail with built-in drama
  
• Fast to assemble, fun to serve
  
• Strong but balanced enough to drink
  
• Color change is half the appeal
  
• Made for celebrations and big nights

Irish Trash Can

This is one of those drinks that announces itself the moment it hits the table. People notice. Heads turn. Someone always asks what it is.

Chad makes this when the night calls for something fun and slightly ridiculous… in a good way.

Unlike vodka and red, you don’t sip this quietly in the corner. You laugh, you watch the color change, and you understand pretty quickly why it’s a party classic.

The Irish Trash Can is not delicate. It’s not restrained. It’s a moment in a glass. And when the vibe calls for it, this one delivers exactly what it promises.

And although this trash can drink isn’t an actual Irish cocktail, the gorgeous green color makes it perfect for a St. Patrick’s Day party!

If you’re putting together a fun drink spread, our B52 Shot is always a crowd-pleaser! Just three ingredients layer into a perfect little shot.

INGREDIENT NOTES

• Blue Curaçao: Adds color and a mild citrus sweetness that sets the tone.
  
• Gin, Rum, Vodka: The neutral backbone. Clean spirits that don’t fight each other.
  
• Peach Schnapps & Triple Sec: Bring sweetness and fruity flavor without overpowering the rest of the cocktail.
  
• Red Bull: The classic choice. The slow release is what makes the drink.
  
• Ice: Needed for dilution and balance. Don’t skimp.

CHAD’S RULE OF THUMB

If the spirit tastes clean on its own, it works here. If it’s harsh when served neat, it’ll show up fast once the ice melts. This Irish trashcan cocktail may look wild, but it still rewards good choices.

SOLID, NO-ARGUMENT PICKS

These spirits keep the trash can drink clean and drinkable:

• A standard London dry gin
  
• Light rum with no heavy vanilla notes
  
• Neutral vodka without added flavors
  
• Classic triple sec and peach schnapps… nothing syrupy

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want a cleaner finish:

• Higher-quality neutral vodka
  
• A brighter, citrus-forward triple sec
  
• A peach liqueur with less sugar and more fruit character

VARIATIONS

Lighter Pour: Use slightly less of each spirit for a softer version.

Different Energy Drink: Any 8-12 ounce can will work, but the flavor will change.

Extra Citrus: Add a squeeze of fresh lemon or lime before dropping the can.

Party Version: Make multiple glasses at once, then drop the cans together.

Slow Sip: Let the can release gradually instead of all at once.

WHEN TO SERVE IT

• Big celebrations
  
• Group gatherings
  
• Late-night parties
  
• Game days (for the food and drinks, not the sportsball)
  
• When subtlety is not on the agenda

SERVING SUGGESTIONS

• Drink up immediately… the Irish trashcan waits for no one!
  
• Best for parties, celebrations, and late nights.
  
• Pair with salty snacks or hearty party food.
  
• Not a starter drink. Know your crowd.

IRISH TRASHCAN FAQ

The Irish Trash Can works because of balance and pacing, even though it looks chaotic.

All the spirits are relatively neutral, which keeps any single flavor from taking over.

The blue curaçao adds sweetness and acidity up front, while the energy drink releases gradually, changing the dilution and sweetness as you drink.

That slow integration is what keeps the cocktail from tasting harsh right away.

TOOLS NEEDED

• Tall Pint-Style Glass: Wide enough to safely fit the can.
  
• Jigger: Precision matters when stacking this many spirits.
  
• Ice Scoop: You’ll need a solid fill.
  
• Steady Hand: Dropping the can is part of the experience.

Enjoy!

With love, from our simple kitchen to yours.

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Other Great Vodka Cocktails

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Irish Trash Can (Cocktail Recipe)

The Irish Trash Can is a party in a glass, made with 6 types of liquor and a Red Bull energy drink. Bold, a little fruity, and loads of fun!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 193cal

Author Donna Elick

Ingredients

• 1/2 ounce blue curaçao
• Ice
• 1/2 ounce gin
• 1/2 ounce light rum
• 1/2 ounce vodka
• 1/2 ounce peach schnapps
• 1/2 ounce triple sec
• 1 8.4 ounce can Red Bull or other energy drink

Instructions

• ADD BASE: Pour 1/2 ounce blue curaçao into the bottom of a tall glass that is slightly wider than the Red Bull can.
• ADD ICE: Fill the glass halfway with Ice.
• ADD SPIRITS: Pour in 1/2 ounce gin, 1/2 ounce light rum, 1/2 ounce vodka, 1/2 ounce peach schnapps, and 1/2 ounce triple sec.
• DROP CAN: Open 1 8.4 ounce can Red Bull or other energy drink and carefully drop the entire can upside down into the glass. The drink will mix as the energy drink releases.
• SERVE: Serve immediately.

Notes

Glassware: A tall pint-style glass works best. Make sure it’s wide enough for the can to fit safely.

Energy Drink Swap: Any 8 to 12-ounce energy drink can be used, but Red Bull is the classic choice.

Party Tip: This cocktail is strong. Serve responsibly and consider sharing for game days or celebrations.

Color Note: The drink will shift from blue to green as it mixes, which is part of the fun.

Nutrition

Serving: 1 | Calories: 193cal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 3mg | Sugar: 11g | Fiber: 0.3g | Calcium: 2mg | Iron: 0.1mg

Originally published October 2012, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Irish Trash Can (Cocktail Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR IRISH APPLE CAKE

• Apple-forward, just like it should be
  
• Soft cake with a crisp, buttery topping
  
• Warm custard takes it over the top
  
• Not overly sweet… balanced and comforting
  
• Works for dessert or a special breakfast

Irish Apple Cake

This is an old-soul kind of cake. The kind that doesn’t rush or show off.

It’s apples first. Always. They soften into the cake, sink just enough, and give it that dense, tender crumb that feels intentional. The streusel bakes up golden and a little craggy, which I love. Nothing too perfect.

And then there’s the custard. Warm. Vanilla-heavy. Spoonable. You don’t drown the cake… you let it pool around the slice and do its thing.

This is the dessert you make when you want something grounding. Comforting. Quietly special.

Irish apple cake with custard sauce doesn’t ask for attention. It earns it.

INGREDIENT NOTES 

• Granny Smith Apples: Tart, sturdy, and perfect for baking. Honeycrisp is a good alternative. This cake is meant to be apple-heavy.
  
• Cinnamon: Just enough to warm things up without taking over.
  
• Rolled Oats: Gives the streusel some texture and that rustic feel.
  
• Whole Milk: Used in both the Irish apple cake and the custard for richness and consistency.
  
• Egg Yolks: The backbone of the custard. This is where the silkiness comes from.

VARIATIONS 

No Custard: Dust with powdered sugar and serve as a breakfast-style cake.

Extra Spice: Add a pinch of nutmeg or cloves to the batter.

Pear Swap: Replace half of the apples with diced pears.

Nutty: Add chopped walnuts or pecans to the streusel.

Dairy Free: Swap whole milk for oat or soy milk, use plant-based butter for the streusel, and skip the custard.

SERVING SUGGESTIONS

• Plate warm Irish apple cake with custard sauce spooned over the top.
  
• Great after a simple, hearty meal like chicken vegetable soup or cottage pie.
  
• Tastes lovely with hot tea or coffee. Maybe even an Irish coffee 😉
  
• Swap the custard for a generous drizzle of salted caramel sauce.
  

IRISH APPLE CAKE RECIPE FAQ 

This recipe for Irish apple cake works because it’s built for fruit.

The batter has enough structure from the creamed butter and eggs to support a heavy load of apples without collapsing, but it’s not so tight that it turns dry. 

Granny Smith apples are key here: their acidity and firmness let them soften during baking while still holding their shape, which gives the cake its signature dense, tender texture instead of turning it mushy.

The streusel does more than add crunch. The cold butter melts slowly in the oven, creating pockets of steam that keep the top light while the sugar caramelizes for flavor. 

And the custard? That’s controlled protein thickening. Gentle heat allows the egg yolks to coagulate gradually, creating a smooth, stable sauce instead of scrambled eggs. 

When warm custard meets a cooled slice of cake, you get contrast (temperature, texture, and richness) that makes the dessert feel complete rather than heavy.

TOOLS NEEDED 

• 8-inch Round Cake Pan: Keeps the cake thick and tender.
  
• Electric Mixer: For creaming the butter properly.
  
• Saucepan: Dedicated to the custard. Don’t rush it!
  
• Whisk: Essential for smooth custard.
  
• Fine-Mesh Strainer: Optional but helpful for ultra-smooth sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Irish Apple Cake

Enjoy tender Irish Apple Cake with buttery streusel and warm vanilla custard on top. A rustic, comforting dessert that’s easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 (1 slice)

Calories 757cal

Author Donna Elick

Ingredients

Apple Cake

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1/4 cup whole milk
• 3 Granny Smith apples, peeled, cored, and diced (about 3 cups)

Streusel Topping

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup rolled oats
• 6 tablespoons unsalted butter, cold and cubed

Custard Sauce

• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Spray an 8-inch round cake pan with nonstick spray.
• MIX DRY INGREDIENTS: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Set aside.
• CREAM BUTTER: In a large mixing bowl, beat 1/2 cup unsalted butter, room temperature and 1/2 cup granulated sugar on medium-high speed until light and fluffy.
• ADD WET INGREDIENTS: Add 2 teaspoons pure vanilla extract, then beat in 2 large eggs, room temperature one at a time. Mix in 1/4 cup whole milk until combined.
• FINISH BATTER: Reduce mixer speed to low and mix in the flour mixture just until combined. Fold in 3 Granny Smith apples, peeled, cored, and diced.
• TRANSFER BATTER: Pour the batter into the prepared pan and spread evenly.
• MAKE STREUSEL: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup rolled oats. Cut in 6 tablespoons unsalted butter, cold and cubed until pea-sized crumbs form.
• TOP AND BAKE: Sprinkle the streusel evenly over the batter. Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
• COOL CAKE: Remove from the oven and cool completely in the pan.
• HEAT MILK: For the custard sauce, add 1 1/2 cups whole milk to a large saucepan. Heat over medium-high until just simmering, then remove from heat.
• WHISK EGGS: In a mixing bowl, whisk together 5 large egg yolks and 1/3 cup granulated sugar until pale.
• TEMPER: Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan.
• THICKEN: In a small bowl, whisk 1/2 cup whole milk with 1 tablespoon cornstarch. Stir into the saucepan. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
• FINISH SAUCE: Remove from heat, whisk in 2 teaspoons pure vanilla extract, then strain to remove any lumps.
• SERVE: Slice the cake and serve warm or at room temperature with custard sauce.

Notes

Make-Ahead: The cake can be made up to 4 days ahead and stored at room temperature in an airtight container.

Storage: Store custard sauce separately in the refrigerator for up to 3 days.

Reheating: Warm custard gently in the microwave in short intervals, stirring between each.

Apple Tip: This cake is meant to be apple-heavy. The apples soften during baking and give the cake its signature texture and flavor.

No Sauce Option: Skip the custard and dust the cake with powdered sugar for a lighter breakfast-style treat.

Nutrition

Serving: 1 | Calories: 757cal | Carbohydrates: 98g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 298mg | Sodium: 237mg | Sugar: 59g | Fiber: 4g | Calcium: 205mg | Iron: 3mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Irish Apple Cake appeared first on The Slow Roasted Italian.