Getting to Know You

After a week filled with lots of posts about me, its time to turn the tables and find out a little bit more about all of you! Take a minute and fill out the short quiz I have put together here. The link will take you to my Facebook page for the quiz and while you’re there, do me a favor and “Like” my page if you haven’t already. Thanks in advance, I’m excited to get to know you all better!

Click here for the quiz!

Finally, I’d just like to give all of you a big thanks. Readers are the reason that I write this blog and without people who stop by to check out what’s cooking, I’d only be writing to myself. I truly appreciate the fact that you take a few minutes each week to stop by to see what I’ve got going on. I hope I continue to inspire you in the kitchen; here’s to another year!

Blogiversary Q & A

In honor of my 1 year blogiversary, I thought I’d do a little Q & A for you all to get to know me better. If you have additional questions, please leave them in a comment and I’ll gladly answer.

Q: What is the best meal you’ve ever had?

A: When Eric and I were dating, we were fortunate enough to eat at Mario Batali’s restaurant Babbo in New York City. We had to wait in line for the restaurant to open and were one of the last people to get a walk-in table. One of the wait staff took extra special care of us and over the next 4 hours we ate the best meal of our lives. It was not a cheap night, but one we still remember fondly and I think one of the key steps to our transitions into Foodies.

Q: Would you rather order in pizza or Chinese food?

A: Chinese, definitely, give me some steamed dumplings and an egg roll and I’m a happy girl.

Q: Are there any foods that intimidate you?

A: Fish, pretty much any kind. I’m not sure why but it truly scares me to try and cook. I can do shellfish, but “regular” fish is not something I’ve mastered yet.

Q: If you were only allowed to have one cookbook for the rest of your life, which one would it be?

A: Julie Child’s Mastering the Art of French Cooking. It may not have pictures, but the information packed into each page is truly amazing.

Q: What is your favorite kitchen tool?

A: My Kitchenaid Mixer, its like a vortex of spinning power.

Q: I remember your dog had surgery, how is she now?

A: Bailey is doing great! Her leg is almost completely healed and she seems to be in less pain and discomfort than she was after her first surgery when we thought she was completely healed about a year ago. She is back to running around the yard, taking daily walks and getting lots of extra treats and love with her cute face. She is such a great addition to our family!

Q: Where is your favorite place you’ve traveled?

A: We’ve traveled to many amazing places and I’ve loved them all. Seeing new places and cultures is a passion for me but I think Paris always has and always will have a special place in my heart. I could go there over and over again and never get tired of it; the food, the people, the architecture and of course the language all make it such a magical place.

Q: What TV shows are you watching?

A: I love TV. Sitting down and watching it is one of my favorite relaxing activities, I have alot of shows that I watch. Here are a few: Modern Family, Parks & Recreation, 30 Rock, The New Girl, Once Upon a Time, Worst Cooks in America, No Reservations, Army Wives, Top Chef, Bethany Ever After, Real Housewives of NYC, Flipping Out, and many more!

Q: How often do you really cook each week?

A: I’d say I cook a full dinner that takes about an hour give or take, 3-4 nights a week and typically I make at least one dessert or sweet dish a week, I also make about 1 larger dinner on the weekends and at least one full breakfast. I don’t cook any more than I did before I started this blog, which is why I actually began logging all these meals, friends kept asking my what I was making for dinner! Spending an entire day in the kitchen on a Saturday is fun for me even though I usually end up with a sore back.

Q: It’s Easter time, do you have a favorite Easter candy?

A: I sure do, Peeps are one of my favorite things to eat, preferably in pink or purple. I like stale Peeps so after buying them, I immediately open the package and allow them to sit for a day or so, 2 days stale and they’re perfect. I also love the chocolate marshmallow eggs that Hershey makes. Yes, I realize my favorite Easter candies are the grossest kinds.

Q: Do you have other hobbies besides cooking and traveling?

A: I like to read, when I have time, I love entertaining, I’ve recently taken up golf with Eric and have started lessons which I enjoy more than I thought, and I love taking walks with Bailey and Eric, its a great time for Eric and I to talk and share ideas.

Q: Any kitchen tasks you dislike?

A: Dishes. I hate doing dishes and I have a pet peeve in which I can’t stand to touch wet food in the sink so I always have to wear rubber gloves when I do dishes.

Q:Where do you like to shop for dishes and serving accessories?

A: Crate and Barrel, Anthropologie, Sur la Table


I hope this little Q & A has given you a small snapshot into who I am! And if you have any other questions just put it in the comments, I’m happy to answer!


House Tour

As promised, I’m giving you all a good look at who I am this week, in celebration of my first blogiversary. I feel that a person’s home really says a lot about who they are. We bought this, our first house, 3 years ago and I truly love it. Built in the 1870s, its pretty old by US standards and has had a long life. We even have the original deed, handwritten and sold for just $1300.

I love that the house feels warm and cozy, that the windows are original complete with “melting” glass and wooden panes and the slats between the original heart pine floors give you a good look down into the basement. Most of all, I love its secrets, wondering about the other families who may have lived here and thinking about what the original house looked like. We have discovered many layers of plaster and wall paper (when doing a small upgrade in our bedroom) and a hidden staircase leading no where which I think used to lead from the kitchen up to the master bedroom.

The quirky things I don’t love, are zero closet space, no central A/C, the fact that when doing any renovation large or small you can plan for big surprises and the weirdest layout for a bathroom, ever. An old house has endless projects and ours is no exception.

I’ll post any pictures I have from when we first moved into the house to what it looks like now. Most of the things we have done are purely cosmetic, really making it our own. We have hopes of doing more permanent renovations, including an entire bathroom overall, some serious kitchen upgrades, revamping the scary basement and many less fun projects like a new roof, new furnace and maybe, someday new windows. (The average home today has about 12 windows, give or take. Ours has 22 and I’m sure they would have to be custom built, that’s A LOT of money.)

Decorating our home has become a really fun hobby of mine. I truly enjoy making the house look good and learning to do new DIY things whenever I can. I’m always getting new ideas, just ask Eric, every time I saw, “I’ve been thinking” or “So I have this idea” he cringes! But I think secretly, most of the ideas we end up using turn out pretty well and he is happy in the end, well at least I hope so!

And without further ado, welcome to my home!

Exterior Front

This is from the real estate website when we purchased the house. (Which explains the blurriness.) We have done nothing to the outside yet, at all.

6090 Lemon St, East Petersburg, PA 17520





BEFORE (Again from real estate flyer)

6090 Lemon St, East Petersburg, PA 17520

6090 Lemon St, East Petersburg, PA 17520

This is the day we moved in.


Dining Room


6090 Lemon St, East Petersburg, PA 17520


Front Room

BEFORE (Real Estate Flyer)

6090 Lemon St, East Petersburg, PA 17520


Living Room



Master Bedroom



Sleeping Porch



Office/Guest Room

(It was very pink.)


Guest Room # 2

I have no before pictures, this room is still the color it was when we moved in, but I was able to find bedding to match so we’ve only filled it with furniture, not redecorated completely.

And there you have it! There are 3 rooms that are not pictured. Both bathrooms, the main bathroom has been untouched since we moved in and has such a weird layout that I couldn’t shoot it correctly and it looked even worse and the powder room was just plain too small to get a decent shot of. The other unpictuured room is the 4th “bedroom” or what we call the spare room. It is essentially the hallway to our room from the stairs and currently is filled with junk. My shoes are without a home and stuffed in boxes along a wall, our old dresser is along another wall. A “leftover” desk sits in the corner that we are saving for our children someday and it is boring white. I didn’t take a picture of it because I’m vain and didn’t want you to see my messy room. This is a cooking blog, not a home decor blog!

I hope you enjoyed my house tour. It’s always a work in progress and I can’t wait for some of the fun things we have planned for this Summer; don’t worry, I’ll take lots of pictures and tell you all about them!

First Blogiversary

I’m thrilled to be here bringing you my very first blogiversary! This week marks one whole year that I’ve been blogging over here at Red Velvet and I couldn’t be happier to make this milestone. Many bloggers don’t make it a full year, life gets too busy and the upkeep of a blog on top of their daily lives gets to be too much and their posts get fewer and farther between but I’ve been able to keep blogging a few times a week for an entire year. This was one of my goals when I began this little blog and I’m so happy to be able to say I’ve accomplished it.

This week, in celebration, I’ll bring you some more personal details about myself including:

  • A full house tour
  • A Q&A about yours truly
  • A quiz to find out more about all of you reading out there

And of course a few surprises!

Thanks for reading, without all of you, this blog would be nothing, I’m so grateful to be able to speak to each of you in your own kitchens, each day.

Happy 1 year!

Spring Flowers II

It’s gorgeous outside today. After a week of a weather forecast promising warm and sunny temperatures but in reality getting cloudy, cold and dreary weather, I was beginning to think the weather people needed to be fired and my longing for some sunshine was at its peak. Currently, I think its about 80 degrees outside and sunny! All the trees in the city are blooming everywhere and its such a great day to take a slow walk, breathing in the Spring air (but not the pollen if you have allergies) and soaking up some Vitamin D.

If your yard is anything like mine, Spring flowers have popped up and begun blooming. Last week, I was getting our house ready for company and decided to take advantage of my pretty flowers. I love clipping flowers from my own yard to display at home, the flowers are fresher, they smell better and I feel accomplished knowing that I grew them (well, not really me, more mother nature, but you get the idea).

My powder room is a combination of white and greys with pops of yellow so I threw together this little vignette with the flowers from the yard and other things I had on hand.

I’m also lucky enough to have tiny daffodils growing in my yard and used them too.

Nothing like some pretty Spring blooms to brighten up the bathroom!

Anyone else using the free flowers in the yard to bring some Spring inside? I hope you enjoy this beautiful day and have a great weekend!

Dinner Club – March

As promised last week, I’m finally (after battling it out with a case of bronchitis) back to regale you with our March Dinner Club experience which was also our St. Patrick’s Day celebration. When choosing the date for this month’s club, we all noticed that St. Patrick’s Day was on a Saturday and that all of our schedules were free so naturally we choose that to be the date of our club and we choose traditional Irish fare as the theme. Eric and I ended up with the dessert course this time, if you remember last month we had the appetizer course, read more about that here.

Being of Irish heritage and having visited Ireland were definitely an advantage for this theme, however dessert was probably the most difficult course to research. Go ahead and Google it, not one major dessert will appear, if you’re even able to find one that is definitively Irish. In the end I did find a lot of apple cakes, recipes that combined Guinness and chocolate (not unlike the Stout Cake I made last week) and many that contained Irish Whiskey. I found one that was from an Irish restaurant and was for a white bread pudding with a caramel whiskey sauce. This recipe was different than most of the other and I liked that it deviated from the popular Bailey’s Irish Creme, or Guinness and chocolate ingredients. It also stated that this recipe “was the best thing you’ll ever taste in your life” if that doesn’t sell you, I don’t know what will.

Start the recipe by soaking the raisins in whiskey and set that aside until the very end.

Remove the crusts from the white bread (I just used white sandwich bread, nothing fancy) and lightly brush with melted butter.

Toast one side under the broiler until it just begins to brown.

Remove from the oven and, once cooled, cut into cubes.

While prepping the bread cubes, combine the milk and heavy cream in a medium size sauce pan. Cut a vanilla bean lengthwise and use a knife to scrape out all the black seeds into the cream mixture. Put the vanilla pod into the cream and slowly bring to a boil, watch it carefully so that it doesn’t boil over.

Once it boils, immediately remove the pot from the heat (to avoid scalding the milk). Take out the vanilla pod and chill until cooled, about an hour.

Once the cream mixture is cool, whisk together the eggs and sugar.

Add in the cream mixture. Stir in the bread cubes and raisins and let the whole thing sit for about 15 minutes.

Pour the whole mixture into a buttered baking dish and dot more butter.

Sprinkle the cinnamon and sugar mixture over the top.

Bake at 350 degrees until set, about an hour.

While that’s baking, make the caramel whiskey sauce.

Melt and sugar and water over medium heat stirring slowly until the sugar is completely dissolved.

Boil the mixture without stirring for about 30 minutes, until it just starts to caramelize (a hint of golden color).

While that’s caramelizing, warm the heavy cream in a small saucepan over low heat.

Once the caramel is ready, add butter and whipping cream. Stir over medium heat until smooth, 1-2 minutes.

Remove from heat and cool. Now you can store in the fridge until you’re ready to serve it. Once its time to serve, add in the whiskey and more cream until the sauce reaches the consistency you want.

Drizzle sauce over a big piece of bread pudding.

I was told it tasted like Cinnamon Toast Crunch on a Saturday morning, as a child. And everyone had seconds on dessert. All in all, the bread pudding was a great success! Not to mention, it was pretty easy. We have some sauce left over and Eric just asked if I would make another batch to “finish up” the sauce.

Here is the link to the recipe I found online.

Irish Bread Pudding with Caramel Whiskey Sauce

Since we started this post with dessert first, I guess I’ll go back and tell you about the first two courses. We began at the first house with some home made Irish Soda bread and Irish Rarebit. Yep, I know what you’re thinking, “Do you mean rabbit? Did you eat rabbit?” Nope. That’s what I thought when they first said what they were serving, too. But in fact, there is no rabbit to be found in this dish, nor does it look like a rabbit. Wikipedia only had an explanation for Welsh Rarebit but it states:

Welsh rarebit is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot over toast. The names of the dish originate from 18th century Great Britain.Welsh rarebit is typically made with Cheddar cheese, in contrast to the Continental European fondue which classically depends on Swiss cheeses.

The Irish rarebit includes Guinness and cheese in the sauce. We all forgot cameras so I’ll pull one from the internet so you can get an idea of what it looks like.

Rarebit Recipe

After some rarebit and beers, we moved on to the second house and the main course.

We enjoyed some delicious Shepards Pie. Again, photo stolen from Pinterest because we forgot to take pictures.

Individual shepards pie

Finishing with the bread pudding was perfect. We all felt happy and comfy, just like you should after eating an Irish meal because it’s probably windy and rainy outside the window.

Thanks again to all our dinner club couples for putting in a wonderful effort to making great dishes. Can’t wait for April!

Down and Out

My apologies to you all. I’m battling a case of bronchitis and was laid up in bed for the last 3 days. I’m finally able to function a bit more and hope to be back tomorrow with a good post for ya! I’d hoped to have a nice post ringing in Spring but it seems Winter decided to give me one last good sickness before leaving for good.

Thanks for popping over to check for new material, I’ll have some tomorrow!

Irish Boxty

I love the fact that Americans celebrate their heritage so strongly in so many ways around the country and perhaps one of the best examples of that is St. Patrick’s Day. Americans who have any ounce of Irish blood in their veins assume the roll of a proud Irish American on this day that we celebrate luck, the color green and of course, beer. I’ll freely admit, that I too am one of those Americans and because I happen to look like I just stepped off of the shores of the Emerald Isle, I will inform you that I do have quite a bit of Irish blood in my veins. My heritage is made up primarily of German and Irish heritage. My father’s mother is Irish and my father’s father was German. My mother’s father, also Irish and her mother had English and Croatian blood. I’ve been able to do the thing and found out that some of my Irish ancestors came from County Donegal in Ireland, a very cool discovery. We’ve got a line of O’Connors, Fagans and Pauls that stretch back, just to name a few.

Eric’s family has been over in the US much longer than my family, which is pretty cool. I’m almost certain that he probably has a relative who has fought in ever major American war! We’ve been told that his heritage is Scottish and he may even have some links to the Vikings, among other things. He does have a great grandmother who was Irish though and on St. Patty’s Day, that’s all that matters!

Sidenote: As a teenager, one of my first jobs was working as a hostess at Chi-Chi’s Restaurant. Because of my fair complexion, freckles and very red hair I was often asked why, as someone who was Irish, was I working at a Chi-Chi’s restaurant? This was very strange to me and yet it happened frequently. I though Chi-Chi’s was a pretty American restaurant… Oh, well, I sometimes forget how Irish I truly look!

This weekend we’ll be celebrating with friends and a traditional Irish feast, however, as mentioned on Monday, I did make some Irish meals this week to celebrate this time of year and one of them was Irish Boxty. Here is a picture of it from a restaurant (not mine!):

Irish Boxty is the equivalent of the French crepe. It’s a potato based, pancake like dough that the Irish fill with meat, poultry or veggies usually with a cream sauce. I also equate it to the American chicken and waffles. It’s delicious.

When we visited Ireland a few years ago, we went to an exclusively boxty restaurant one evening, in Dublin. The food was fantastic and very economically priced. I recommend a good boxty dinner who anyone going to Ireland.

A few nights ago, I tried my hand at my very first Irish Boxty dinner. I had a more difficult time finding a good recipe for the filling, so I found one and then amended it to my tastes but I was able to find a good boxty recipe on

Start the boxty by pealing all the potatoes and boil half in salted water to make mashed potatoes. Grate the other half of the raw potatoes. (I used the food processor to make it easy on my arm.)

The grated potato end up being a bit larger than had you done it by hand but the labor saved is worth it.

Once the other half of the potato has been mashed, put both kinds of potato into a large bowl along with the flour, salt and baking powder. Mix it together well.

Slowly add in the buttermilk until you have a thick batter consistency. Eyeball it, you will likely not use all of the buttermilk.

Set the batter aside while you make the filling. I chose a chicken and cream sauce filling. Once your ingredients are prepped, cook the chicken in a large frying pan over medium high heat until it’s just cooked through. Then add the chopped shallots and cook for another few minutes.

Add the mushrooms to the mixture and cook until they’ve released their moisture. Add in the madiera and cook down for about 5 minutes.

Add in the cream and milk and stir well. Simmer until the sauce thickens. Season to taste with salt and pepper.

Now cook the boxty cakes on a medium griddle, just like you’d cook pancakes.

Top the hot boxty with the filling and serve alongside a pretty green vegetable.

Talk about yum! Mushrooms, cream, madiera, chicken, potato; good, good, good and goo-ood! The whole dish took me about an hour to make because I had to boil and mash the potatoes first. I’d recommend using some leftover mashed potatoes for you guys to shorten the cook time and reuse those potatoes. Leftover mashed potatoes are never that great anyway so this is a great way to reuse them!

And so I leave you with this Irish proverb:

For every wound, a balm.
For every sorrow, cheer.
For every storm, a calm.
For every thirst, a beer.

I wish you a wonderful St. Patrick’s Day and a fun weekend! I’ll be back next week with a full recap of our traditional Irish feast!

Here’s the boxty with chicken and cream recipe:

Irish Boxty
Author: Adapted from Food Network
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
  • Boxty Pancakes
  • 8 ounces (225 grams) freshly cooked potatoes
  • 8 ounces (225 grams) peeled raw potatoes
  • 8 ounces (225 grams/ generous 1 1/2 cups) white flour
  • 1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note
  • 8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
  • Pinch salt (optional)
  • Butter, for frying
  • Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon
  • Chicken & Cream Filling
  • 2 tbsp olive oil
  • 1 package boneless skinless chicken breasts, cut into cubes
  • 1/2 cup chopped shallots
  • 8 oz. sliced button mushrooms
  • 1/4 cup madiera
  • 1/2 cup heavy cream
  • 1/2 cup milk
  1. Boxty Pancakes
  2. Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
  3. Heat a frying pan, grease with butter and cook large or small pancakes in the usual way.
  4. Chicken & Cream Filling
  5. Heat olive oil, in a large frying pan over medium high heat. Add in cubed chicken and cook until just cooked through, about 7-10 minutes. Add the chopped shallots and cook for 5 minutes, until soft. Add the mushrooms and cook for another 5 minutes, until they have released all their moisture. Pour in the madiera and reduce until there is about 1 tablespoon left, about 5 minutes. Pour in the heavy cream and milk and stir well. Lower heat to medium and simmer to thicken, 2-5 minutes. Salt and pepper to taste.

Omelette for Two

One of my favorite things about Saturday mornings is making breakfast. During the week, we’re both up early and on to work by 8 o’clock; breakfast consists of a cup of tea at my desk and a banana or packet of instant oatmeal, an effort to stay healthy but not really a meal. But on Saturdays, I can make those muffins I saw on Pinterest or the sausage I just picked up at market and watch TV in my bathrobe until 11am!

Last weekend, I had all the ingredients to make one of our favorite Saturday morning meals, an omelette for two. I found this recipe in my Barefoot Contessa at Home cookbook a few years ago and have been making it with different variations of ingredients ever since. It’s light and fluffy like an omelette but it makes a lot more and is less temperamental since it puffs up in the oven. What’s better is that you can make it with anything you happen to have one hand. For this recipe, I stuck to the ingredients called for, bacon, onion, cheese and potato.

Start by chopping up the ingredients and preheating the oven.

Heat a frying pan over medium low heat and cook the bacon slowly for about 10 minutes.

Remove the bacon to drain on paper towels and add the butter. Once melted add the potatoes and yellow onion. Cook over medium-low heat until the potato begins to brown and the onion is translucent, another 10 minutes. Add the bacon back to the pan.

While the potato and onion are cooking, beat the eggs and milk together until well combined. Add the cheese to the mixture and some salt and pepper.

Once the bacon has been added back to the potato mixture, pour the egg and cheese mixture over it.

Place the pan into the oven and cook for about 20 minutes until the egg is fluffy and just cooked through.

Slice and enjoy with a side of fruit and a cup of your favorite hot beverage!

Like I said, use any ingredients you have on hand. A few days ago, I used green peppers, onions, mushrooms and cheese to make a different one.

Here’s the recipe from

Omelette for Two
Author: Ina Garten
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-4
  • 1/4 pound good thick-cut bacon
  • 1 tablespoon unsalted butter
  • 1 cup medium-diced Yukon gold potato
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced jalapeno pepper
  • 5 extra-large eggs
  • 2 tablespoons milk or cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped scallions, white and green parts
  • 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
  1. Preheat the oven to 350 degrees F.
  2. Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
  3. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Chocolate Stout Cake

St. Patrick’s Day is in less than a week and as someone with predominantly Irish heritage, I always enjoy celebrating the holiday with some Irish inspired dishes. This week, I’ll be sharing with you some Irish dishes that you can make to celebrate too!

I spotted this recipe, a chocolate stout cake, on one of my new favorite baking blogs, Sweetapolita, a week or so ago and realized I had all the ingredients on hand to make it. Few things go together better than chocolate and Guinness and then add the fact that you can eat them together in cake form. Brilliant!

Start this cake by measuring and cutting parchment paper to line the bottoms of two round cake pans. Then spray the pans with baking spray.

Heat the Guinness and butter in a small saucepan over medium heat until the butter melts.

Remove it from the heat and whisk in the cocoa powder until smooth.

Pour it into a separate bowl and set it aside to cool completely (I put mine in the fridge to speed up the cooling process).

In a medium size bowl, whisk together all the dry ingredients. In an electric mixer, mix together the eggs and sour cream until well combined.

Add the cooled cocoa mixture and mix until well combined.

Slowly add the dry ingredients and combine on low speed.

Divide the batter into the prepared pans and bake for 35 minutes at 350 degrees.

Once cooled, frost with the whipped vanilla bean frosting.

This cake was delicious. It tasted chocolaty but also had another layer of flavor from the Guinness. There is a visible difference between my cake and the one from Sweetapolita, my cake is lighter in color. I think I may have needed a darker cocoa powder but I couldn’t find any at the grocery store. I may have to start ordering some baking ingredients online in order to get what I truly need.

The frosting was sensational! Creamy and light and the addition of the vanilla bean was a great idea, it looked like vanilla bean ice cream covering the cake. The flavor in the icing paired very well with the cake. All in all, a simple and delicious recipe and perfect for your St. Patty’s Day celebration!

The recipes for both cake and frosting can be found at