I know it has been a while but I have been so busy with our bathroom remodel and vacation that I haven't had time to blog. Have no fear the bathroom is done (and looks fab!) and we are back home, so let the cooking begin!

A few weeks ago I was hired to cook for a dinner party of 4 couples with an Irish theme. I kept the menu simple and focused on individual portions because I think it looks more upscale when cooking 'pheasant food'.

Meal:
Cobb Salad with Buttermilk Dressing
Shepherd's Pie
Cabbage and Bacon
Irish Soda Bread
Guinness Mini Cakes with Butter Cream Filling and Chocolate Ganache

PS- The party was a success and I have another one this weekend! Yippee :)

I made orange Guinness cupcakes from Good Things Catered a few weeks ago and thought that if I cut them in half and filled them with butter cream frosting and top them with chocolate ganache they would be a perfect individual sized dessert. And boy were they! (thanks again for the inspiration Katie!)

Orange Chocolate Stout Cupcake
Adapted from Good Things Catered

2 c. Guinness
2 c. unsalted butter
1 1/2 c. coca powder
4 c. all purpose flour
4 c. sugar
1 Tbsp baking soda
1 1/2 tsp salt
4 eggs
1 1/3 c. sour cream
1 tbsp orange zest
1 tsp orange extract

Preheat oven to 350F and line cupcake pans.

Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until smooth. Col slightly.

Whisk flour, sugar, baking soda, and salt in large bowl.

Using an electric mixer beat eggs, sour cream, zest, and extract to blend. Add chocolate stout mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.

Divide batter equally among prepared cups. Bake until tooth pick inserted in the center comes out clean, about 25 minutes. Let cool and frost.

Orange Butter Cream Frosting
Adapted from Wilton

1/2 c. vegetable shortening
1/2 c. butter
1 tsp orange extract
4 c. confectioners' sugar
2 tbsp milk

In a large bowl, cream shortening and butter with electric mixer. Add orange and combine. Gradually add sugar, one cup at a time. Scrape the sides of bowl often. Add milk and beat until light and fluffy. Keep with a wet cloth on top to prevent drying out or keep in the refrigerator.

Chocolate Ganache
Source: Allrecipes

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

To Assemble:

Once cupcakes have cooled, cut in half horizontally. Spread butter cream on bottom half, then place top half of cupcake back in place. Pour ganache over top of cakes and top with orange zest for garnish.

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