Irish Cream Bundt Cake

Ladies and Gentlemen, here I have for you the perfect dessert for St. Patrick's Day dessert. A rich, delicious chocolate cake flavored with Bailey's and topped with both chocolate and caramel sauce. 

It's the perfect ending to reubens, corned beef and cabbage, Irish stew, bangers and mash, or whatever you love to eat on March 17. 

This cake is a cinch to make - just combine the dry ingredients, then add the wet, including the Irish Cream!

Pour the batter into a bundt pan and bake!

After the cake cools partially, turn it out of the pan onto a wire rack to cool completely. My trick for bundts? I run a table knife around the edges and then turn it over with conviction! This works 98% of the time. :)

When  the cake is completely cool, make the chocolate ganache and pour it over the cake. 

Then do the same with the caramel sauce!

See how delicious this looks?

The cake is rich so you can cut it into small slices. Serve it with vanilla ice cream! If you have a lot of leftovers, you can freeze individual slices. 

Irish Cream Bundt Cake

Cake:

2 cups flour

1/2 cup cocoa powder

1 1/2 cups sugar

3 Tbsp. instant coffee granules

1 1/2 tsp. baking soda

1 tsp. salt

1 cup butter, melted

1 cup Irish cream liqueur

3/4 cup sour cream

2 eggs

2 tsp. vanilla

Topping:

1/2 cup chocolate chips

1/4 cup half and half

1/4 cup thick caramel sauce or dulce de leche

In a large mixing bowl, combine flour, cocoa powder, sugar, instant coffee granules, baking powder, and salt. Mix on low just to stir the dry ingredients together. Then add the melted butter, Irish cream, sour cream, eggs, and vanilla. Mix on low until combined. Scrape the bowl and mix again on medium speed until smooth. 

Pour the batter into a greased and floured 10 or 11-inch bundt pan. Bake in the center of the oven a 350 for 45-44 minutes or until a toothpick inserted in the center comes out clean. 

Cool the cake on a wire rack for at least half a hour, before flipping the cake out of the pan and returning to the wire rack to cool completely. 

Once the cake is cool, make the topping. Place the half and half in a microwave safe boil and heat to boiling. Remove and add the chocolate chips. Let them sit for about 5 minutes, then stir to combine. Stir vigorously until the mixture is really smooth.

Place the cake on a plate, and drizzle the chocolate ganache over the top. Then warm the caramel and drizzle that over the cake as well. 

You can cut this into skinny slices - the cake is rich, so small slices work well. It's lovely served with vanilla ice cream. 

Parmesan Crusted Cod

It's Lent, and even if you don't observe not eating meat on Friday, you should still make this fish. It's easy and delicious, and as usual with most fish dishes - it's fast! So it's perfect for a night when you want to get something on the table quickly but still feed your family good, nutritious food.  That might be a Tuesday, and that's ok. It doesn't have to be Friday to enjoy good fish!

This comes together so quickly. You can steam some veggies while the fish bakes, and even roast some potatoes in the air fryer, then you'll have a complete dinner in less than 1/2 hour.

Simply pat the fish dry, cover it with a mix of parmesan, panko, and herbs, and send it to the oven! That's all there is to this. 

So whether you observe Lent or not, make this fish! There's enough crunchy, cheesy goodness on top to even distract non fish eaters, haha!

Parmesan Crusted Cod

4 - 6 oz. cod filets

1/2 cup finely grated Parmesan cheese

1/3 cup panko

1 tsp. garlic powder

1 tsp. lemon zest

olive oil

Pat each fish filet dry with paper towels, then brush olive oil over the top of each filet. Combine the Parmesan, panko, garlic powder and lemon zest. Pat the crumbs onto the tops of each filet.

Bake a 425 for 12-15 minutes or until fish flakes easily with a fork. Serve with lemon wedges, roasted potatoes and steamed veggies. 

Cauliflower Soup with Italian Sausage and Kale

Goodness gracious. It is February 11 and this is my first post of 2026. Rest assured, I have been cooking, just not blogging! But I've made some great new recipes lately so I thought it was time I get back on the blogwagon, as it were.

This is a hearty soup recipe that has cauliflower as its base, with Italian sausage and kale. It's a nice change from "plain" cauliflower soup, and kale is a colorful and healthy addition. I also like kale in soups cause it "stands up" a bit better than spinach.

Start by browning the sausage. Then cook the onions and garlic, add the cauliflower and broth, and let it simmer til the veggies are tender. Blend it all up, then add the half and half, 

and chopped kale, 

and put the sausage back in the pot. Let it simmer a couple minutes or until the kale is wilted. That's all there is to it. If you like a little kick you can add some red pepper flakes. 

It's warming up where I live, but I read today we might get several more snowstorms in the next couple of weeks, so some good soup recipes are a must! I hope you enjoy this one.

Cauliflower Soup with Italian Sausage and Kale

1 Tbsp olive oil
6 cups cauliflower pieces
2 garlic cloves, minced 
16 oz mild Italian sausage 
1 medium onion, chopped
4 cups chicken broth
1 cup half-and-half
4 cups curly kale, finely chopped
salt, pepper, red pepper flakes

In a large Dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and cook, breaking up the meat as you go, until the sausage is browned. Use a slotted spoon to transfer the cooked sausage to a plate, and drain all but 2 tablespoons of grease from the pot.

Add onions to the pot and cook until they are soft, then add the garlic and continue to cook for an additional 30 seconds, stirring constantly to prevent burning.

Add the cauliflower and chicken broth to the pot, and season with salt and pepper. Allow the mixture to simmer, uncovered, for about 15 minutes, or until the cauliflower is tender when pierced with a fork.

Once the cauliflower is tender, puree the soup until smooth using an immersion blender. Add the half and half, bringing the mixture to a gentle simmer.

Add in the sausage and the kale, and let the soup simmer gently until the kale is wilted. Taste the soup, adjust the seasonings, and add red pepper flakes for more kick. 

Gingerbread Blondies with White Chocolate

These little lovelies are one of my new favorite Christmas treats of all time. If you love gingerbread, you will love these. I cut them into small little squares because they are a little rich; and also, that way, you can try several different treats! (I am nothing if not strategic, ha!) 

Just look at all those spices - cinnamon, nutmeg, ginger, and cloves, oh my! There is so much good flavor in these little bars. Plus molasses. You don't even need a mixer for these - in fact, it's better if you just stir it all together by hand - and it's no big deal.

Since these are blondies, they have that signature chewiness. It's totally optional, but I do recommend topping the blondies with some melted white chocolate. It just adds another dimension to these beauties. 

You probably have all the ingredients to make these now - so whip up a last minute batch of these gingerbread blondies, and have yourself a Merry little Christmas!

Gingerbread Blondies with White Chocolate

1 cup unsalted butter, melted
1 1/2 cups brown sugar
1 egg

1/4 cup molasses

2 tsp. vanilla

1 3/4 cup flour

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1/4 tsp. cloves

1/2 cup white chocolate wafers, chips or 4 oz, white chocolate, chopped

In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended. 

Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.

Pour batter into a parchment lined 9x9 baking dish and bake at 350 for 38-42 minutes. Cool completely.

If desired, melt white chocolate in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.

Chocolate Peppermint Cake Roll

 

I have said this in previous years but I'll say it again - Christmas cookies are great, but sometimes you just need a cake. It's true. And this is quite the cake. A light chocolate sponge (don't I sound like the Great British Baking Show?) filled with creamy peppermint filling and topped with rich chocolate ganache. It's AH-MAZING.

Cake rolls are not difficult necessarily, but they have a lot of steps and take longer than a regular cake, because of the time needed to cool between the steps. If you're willing to invest the time, you will be rewarded with a beautiful and delicious dessert!

I don't have a lot of step by step pictures, but if you follow the recipe carefully, you will do great. Start by making the cake. After it is baked, remove it from the oven, lift it out of the pan, and then carefully (it's hot) roll it up with the parchment paper. 

Let it cool completely, and while it cools you can make the filling. Once the cake is cool, unroll it and spread the peppermint filling over the cake. 

Now roll it up again, but without the paper this time. It's ok if it's not perfect or if there are a few cracks - that's what the ganache is for! Refrigerate the cake for a while to allow for more cooling. While it cools, make the ganache. Move the cake to the serving platter,

then carefully pour the ganache over the top to completely cover it. You can garnish with more candies if you want to!

Return the cake to the fridge for another half hour or so, then it's ready to serve! It's so pretty with the peppermint swirl inside.

I hope you'll try this! It's a very impressive dessert.

Chocolate Peppermint Cake Roll

Cake:
1/3 cup cocoa powder 
4 eggs (separated into yolks and whites)
1/2 cup sugar
1/3 cup sugar (two different steps, not a typo!)
1/4 tsp, baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup flour
1 tsp. vanilla 
1/3 cup water

Filling:
8 oz cream cheese, softened
1 cup powdered sugar 
20 starlight mint candies, finely crushed
1/2 tsp. peppermint extract
1/4 cup unsalted butter, softened

Ganache:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips 

Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Grease and flour the paper to ensure the cake doesn’t stick during baking.

For the cake, in a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.

In a separate medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes. Gradually add the 1/3 cup of sugar and continue beating for another 2 minutes.

In another bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add this dry mixture to the egg yolk mixture alternately with water, beating on low speed just until the batter is smooth.

Gradually fold the chocolate mixture into the beaten egg whites until well blended.

Spread the batter evenly in the prepared pan and bake at 375 for 14 to 16 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for one minute.

Lift the parchment paper and the hot cake out of the pan and transfer it to a flat, heat-safe surface. Immediately roll the cake up starting from one of the short ends, keeping the parchment paper inside.

Allow the rolled-up cake to cool completely on a wire rack, then transfer it to the fridge for an additional 30-minute cool.

While the cake cools, make the filling. Mix cream cheese, butter, powdered sugar, and peppermint extract together with an electric mixer until fluffy and smooth. Reserve a few of the crushed candies for garnish, then stir in the remaining crushed candies. 

Once the cake has cooled completely, carefully unroll it. Spread the filling evenly over the surface of the cake. Then, roll up the cake again, this time without the parchment paper. Use a butter knife if needed to help release it.

Cover the cake roll with plastic wrap and refrigerate for at least 1 hour

Now, for the ganache: in a saucepan, heat the heavy cream until hot. Pour it over chopped chocolate and stir continuously until the chocolate melts and the mixture is smooth. Allow the ganache to cool for several minutes so it thickens slightly.

Gently spoon or pour the cooled chocolate ganache over the top of the peppermint roll. Sprinkle some crushed candies over the top. Refrigerate the finished cake roll for at least 20 minutes before serving.

Before serving, ensure the cake has chilled well so the ganache is set. Store any leftovers in the fridge, covered, for up to three days.

Eggnog Snickerdoodle Thumbprints

Each year, I try to make one new thumbprint cookie, and this year's is especially good: a snickerdoodle cookie base (you had me at snickerdoodle) with an eggnog ganache! Whoa, Nellie. These are so delicious, so impressive, and so beautiful on the plate. 

Even though thumbprints look fancy, they're not very difficult. You'll just have to watch to make sure the indentation "sticks" and possible give it a re-do before you pour in the eggnog filling.

You'll want plenty of room  in each cookie for that delicious eggnog ganache! 

There are so many varieties of Christmas cookies to choose from, and each family has their favorites, so I know it can be difficult to squeeze in a new recipe - but if you're game to expand your repertoire, these eggnog snickerdoodle thumbprints will not disappoint!

Happy baking!

Eggnog Snickerdoodle Thumbprints

Cookie base:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp. vanilla

2 cups flour (245 grams)

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cream of tartar

For rolling dough balls:

1/3 cup sugar mixed with 2 Tbsp. cinnamon

Eggnog filling:

4 ounces white chocolate, chopped

2 Tbsp. eggnog

1 Tbsp. rum or rum extract (optional)

1/4 tsp. freshly grated nutmeg

For the cookies, cream butter and sugar until light and fluffy. Add egg and vanilla and mix until creamy and combined, scraping the bowl as necessary. 

Add flour, salt, baking soda, and cream of tartar. Mix until a thick dough forms.

Scoop dough into 1-tablespoon sized balls (if you want to make yours all identical like on the Great British Baking Show, you'll want 15 grams. ha!) Roll balls in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Press down the centers with a 1/2 tsp. measuring spoon or your thumb. 

Bake at 350 for 7 minutes. If the indentation has filled in, just give the cookie a gentle press while its warm. 

For the filling, combine the white chocolate, egg nog, and rum in a bowl. Microwave at 15 second intervals until chocolate is melted, stirring between each. The filling will be runny, but will firm up as it cools.

Fill each cookie with about 1/2 tsp. filling and top with freshly grated nutmeg. Let cool and set at room temperature, or refrigerate if you're in more of a hurry!

Herb Crusted Pork Tenderloin

In my mind, this is the quintessential fall dinner. However, it's so good that I make it almost year round. Pork tenderloin, sweet potatoes, brussels sprouts. It just screams autumn! This would also be really great with the maple roasted brussels and carrots that I posted last week.

I love cooking pork tenderloin because 1) it's absolutely delicious, 2) there are so many different ways to change up the marinades/coatings, 3) it's really difficult to wreck it. It's such a forgiving piece of meat that it is usually just fine even if you over cook it. But don't. Just get a meat thermometer and cook it to 145. I'm just saying, it is forgiving. But still aim to not need to take advantage of that, ha!

This preparation is so easy - simply combine the herbs (all dried, so handy!), garlic, and olive oil. Coat the tenderloins with mustard, then pat on the herb mixture. (This recipe makes two tenderloins. I often halve it if it's just my hubs and me. That's why you only see one on this rack!) 

Roast in the oven until the internal temperature is 145. Then let the meat sit for 5 minutes to absorb the juices. Sometimes, 5 minutes is not enough as you see here! :)

This pork is so tender and juicy and so flavorful with the mustard and herbs. I hope it becomes a regular in your fall meal rotation!

Herb Crusted Pork Tenderloin

• 2 pork tenderloins, about 1-1½ pounds each
• ▢4 Tbsp. minced garlic
• ▢2 Tbsp. olive oil
• ▢1 tsp. thyme
• ▢1 tsp. rosemary
• ▢1 tsp. sage
• ▢½ tsp. salt
• ▢½ tsp. black pepper
• ▢4 Tbsp. Dijon mustard
• 
  
• Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
• 
  
• Coat a wire rack with cooking spray, and add the meat.
• 
  
• Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
• 
  
• Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
• 
  
• Place the rack on a foil-lined baking sheet.
• 
  
• Roast the tenderloins at 425 for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. 
• 
  
• Let the meat rest for about 5 minutes before slicing and serving. Serves 6-8.
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