Happy St Patrick’s Day 🍀

Today is the day to celebrate the wearin’ of the green. It also coincides with National Corned Beef and Cabbage day. Hmmmm. I wonder why!

Ironically, corned beef and cabbage is not a traditional Irish dish. It’s an American dish thanks to the heavy exportation of corned beef from Ireland to the United States. And don’t think I don’t appreciate it. So good!

Another food deeply associated with Ireland and St Patrick’s Day are potatoes. And I love potatoes. I know deep in my heart I am Irish based on this fact alone. The potato is a beautiful vegetable. So many wonderful foods from just one vegetable.

I came across a fun St Patrick’s Day recipe called Irish Potato Candy. Spoiler Alert – they do not contain potatoes. While they may look like tiny russet potatoes, they taste absolutely divine. Cream cheese, butter, Bailey’s Irish cream, powdered sugar, nuts and coconut. Rolled in cinnamon. Doesn’t that sound like heaven?

These are a fun and delicious treat to serve after filling up on corned beef and cabbage. Give them a try! Eirinn go Bragh (Ireland until eternity) 🍀♥️🇨🇮

Irish Potato Candy

1/4 cup butter, room temperature

1/2 cup cream cheese, room temperature

2 tsp Baileys Irish Cream liquor

4 cups powdered sugar

1 cup chopped pecans

1/2 cup toasted coconut

1/4 cup cinnamon for rolling

In a medium bowl beat cream cheese and butter until thoroughly mixed. Add powdered sugar and continue to mix until fully blended. Stir in pecans and coconut. Make tablespoon size balls and roll in cinnamon to coat. Reshape like potatoes if desired. Lay on parchment paper lined baking sheet and chill to firm up. Store candies in refrigerator until ready to serve. Makes approximately 24 candies.

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