I promised you a celebration, and a celebration is going to happen.
And you may be thinking, “Well I came here, because I was told there’d be cake?” because that’s exactly how my mom operates. If she goes to a birthday party and they run out of cake, or serve it too early or too late, she remembers. She’s shrewd like that. I don’t have cake for you, but I have something I believe is even better – GIRL SCOUT COOKIES – and served in a brand new delicious way, no less! SHOOTERS! So get out your Girl Scout cookies, or order them if there’s still time.
Personally, I’ve been stockpiling Tagalongs, but they’re not part of this recipe.
For the rest of this week, you will be visited by three
Christmas St. Patrick’s Day/Beauty and the Beast ghosts. I like to tell people what to look forward to – because I hate surprises – so this is post #1. Tonight, post #2 will be a Beauty and the Beast recipe. Remember my Chip the Teapcup Treats? You can expect more of that! Then, tomorrow morning (or afternoon or evening, if I can’t get my act together) I’ll post Part 1 of our Magic Kingdom visit! Three fun posts to end your week.
I’m ready for this week to end. We had a snow day, and then one of those magical mornings in which Des had a one hour delay, Scarlet had a two hour delay, and our town didn’t do a good job at plowing our roads. As usual, I’m overworked, underfed, and excited for my Thursday afternoon with Des. You could make this a virgin drink, and we all know I only drink virgin drinks, but I’ll let you make that call! Celebrations are celebrations, aren’t they? You choose your own adventure.
It’s a Choose Your Own Drink Adventure Day!
And I always love a good Choose Your Own Chocolate Adventure.
Choose Your Own Cookie Adventure?
Don’t forget to add frosting!
Ok, it’s time to turn THIS:
- 1/4 cup Baileys Irish Cream
- 1/4 cup Creme de coca
- 1/4 cup creme de menthe
- 3/4 cup milk
- Chocolate frosting
- 6 Thin Mint cookies
- Optional - whipped cream
- 1. Apply a thin layer of chocolate frosting around each rim of your shooter glasses
- 2. Pulse the thin mint cookies in a food processor until they are fine crumbs
- 3. Pour into a shallow bowl
- 4. Dip each shooter rim into the thin mint crumbs, covering the frosting completely
- 5. Chill for 10-15 minutes
- 6. Place 5 to 6 ice cubes into a cocktail shaker
- 7. Add all of the ingredients into the cocktail shaker and shake, shake, shake
- 8. Strain and pour into each shooter glass
- 9. Serve immediately or add whipped cream and additional cookie crumbs
- 10. ENJOY
I’m all in celebration mode this week! I’ll be celebrating TWO things all week long:
Not only that, but I’ve had “Holiday” by Madonna in my head for days, except that with the Great Blizzard of 2017 looming over my head, and school canceled for today and maybe tomorrow, this is how “Holiday” is coming out when I sing aloud:
“I live in my sister’s basement!”
(Lindsay, this one is for you)
So what am I celebrating, and how am I celebrating? I’m celebrating the release of Beauty and the Beast (more on that later) and I’m celebrating St. Patrick’s Day! I used to celebrate as a kid, with a four-leaf clover pendant and some Lucky Charms. We had them for Valentine’s Day and my birthday as well, so that was three times a year for Lucky Charms! I didn’t discover the magic of the slow cooker until we got married and my friend Rachel got it for us from our registry. You could say I dig it.
Especially during this time of year!
Today we have a snow day and an extra kid. Although all three kids in our house today are at least partly Irish, I’m not sure they’ll eat with us. That’s ok – it smells so good that I don’t know if I want to share! Have you ever made an Irish Beef Stew?
I think this is only my second time in life!
It looks pretty awesome, right? We started making it this morning and my house already smells like heaven. It’s perfect for this snow day, and to enjoy during this festive St. Patrick’s Day week. I wanted to share one of our traditions with you!
Now tell me something you do for St. Patrick’s Day! And are you as obsessed with it as I am?
Slow Cooker Guinness Irish Beef Stew
- 1 1/2 pounds extra lean stew beef
- 1 teaspoon coarse salt
- 1 teaspoon ground pepper
- 2 Tablespoons all-purpose flour
- 2 Tablespoons canola or olive oil
- 4-5 medium Yukon gold potatoes - peeled/diced
- 1 1/2 cups baby carrots - peeled and diced
- 1 large yellow onion - chopped
- 2 garlic gloves - minced
- 1/4 cup tomato paste
- 4 cups beef broth
- 11.2 oz bottle Guinness extra stout
- 1 Tablespoon Worcestershire sauce
- 1 bayleaf
- 1/2 Tablespoon dried thyme
- Salt and pepper, to taste
- Parsley, to garnish
- 1. Add the beef, salt, pepper and flour to a large mixing bowl. Toss well to coat the beef.
- 2. In a large skillet, heat the oil over medium-high heat. Reduce the heat to medium and add the flour-coated beef. Brown on all sides. Set aside.
- 3. Turn the crockpot on and spray with a non stick coating spray. Add the potatoes, carrots, onions and bay leaf.
- 4. Place the browned beef, tomato paste, Worcestershire sauce, garlic and thyme on top of the vegetables.
- 5. Pour the beef broth and Guinness into the crockpot and stir to combine.
- 6. Cover and cook for 3-4 hours on high or 10-12 hours on low. Add salt and pepper to taste.
- 7. Serve the Guinness Irish beef stew in a bowl or on top of mashed potatoes. Garnish with parsley, if desired.
- 8. ENJOY!