Posted in Asian flare, Baked, Baking, Cheese, Chicken, Comfort Food, Cooking for Two, Curry, Date Night, Dinner, Family Friendly, Pantry Staples, Pizza, Quick cooking, Restuarant Knock-off, Summer

It’s Not Delivery – Curry Chicken Pizza

Ugh, Monday.  And tax day.  That’s should be against the law or something.  That’s a lot of “ugh” to handle at the beginning of the week!  And I don’t know about y’all but taxes were brutal this year!  Oh the joys of self-employment. 🙂

Making it through this day, or any rough day, calls for pizza.  Pizza is comfort.  Pizza is joy.  Pizza is one of my favorite ways to mash up some of my favorite flavors and create something new and exciting.

I can’t take all the credit for this one though.  We recently went to a pub/sports bar in Clarksville and got super excited about a curry chicken pizza on the menu.  We ordered it with high expectations and ended up pretty disappointed.  It was good but not as good as I knew it could be.  No worries though, I decided to take to the kitchen and put my own stamp on it.  Success on the first try!!

This pizza comes together quickly thanks to a prepared pizza crust.  It is also very budget friendly for me (I need that after tax day!) because all the ingredients for the sauce are some of my pantry staples.  Pizza is very forgiving so take a look at what you have in the cupboard, think about your favorite dishes, and get creative!


Curry Chicken Pizza

1 chicken breast, cooked and shredded
1 cup caramelized onions*
1 small red bell pepper, diced
Mozzarella cheese
1 prepared pizza crust (or homemade if you have the time)
1 5oz. can tomato sauce
Splash of chicken stock (I always have a box of stock open in the fridge, water also works fine)
2 Tablespoons red curry paste
1 teaspoon curry powder
1 teaspoon garam masala
Pinch of sugar
Salt & Pepper

Preheat a pizza stone or cookie sheet in a 400° oven.

In a small saucepan, combine tomato sauce and next 6 ingredients (through S&P). Bring to a simmer and cook until sauce is fragrant.

To assemble pizza, spread sauce in a thin layer over prepared dough (use as much or as little as you like, depending on how saucy you like it), add shredded chicken, onions, bell pepper and top with shredded cheese. Bake for 10-12 minutes or until desired browned bubbliness.

Garnish with cilantro, slice and devour!

*For the caramelized onions, slice one small onion thin.  In a pan, melt 1 tablespoon of butter and olive oil over medium heat.  Add onions and saute until fragrant.  Reduce heat to low, add salt & pepper and cook until brown and caramelized, about 20 minutes.

Source: Ruth’s Table

Posted in Autumn, Baked, Baking, Classic, Comfort Food, Dessert, Fall, Holiday, Nuts, Pie, Portable/Picnic, Thanksgiving, Vintage, Winter

Pie in the Sky

I grew up in a small town, Fletcher, Ohio. Well, it’s considered a village actually. Go ahead, look it up on a map. It’s there. Straight up I-75 between Dayton and Toledo. It’s one of those towns you’ll miss if you happen to blink. Unless of course you get stopped at one of the two traffic lights where you’ll enjoy a view of the post office and funeral home. If you take a left you’ll pass the Methodist Church on your way out to the grain elevator. Every time I have a chance to visit I know I’m home when I see that grain elevator.

I have many fond memories of growing up in this little piece of the Midwest. When I graduated from high school and moved to the big city for college I pretty much ran and never wanted to look back. The older I’ve gotten the more I realize how important that town and it’s people were to shaping me in to the woman I’ve become today.

Many of my fondest memories revolve around church and community gatherings.  I would always look forward to serving Thanksgiving dinner with the youth group at church or gathering with the neighbors at the firehouse for the monthly fish fry.  I miss those small town traditions.

One of my most favorite parts of those gatherings were the pies that all the town ladies would make. Sugar cream, Dutch apple, peach, lemon meringue, pecan. Nothing says comfort and tradition to me like a big slice of pie!

As we near the holidays I’ve found myself getting really nostalgic.  In light of all the scary things happening in the world all I want to do is cling tight to tradition. Let’s not forget all the things we are thankful for this season.

Today I am most thankful for my supportive husband. AND it happens to be his birthday so I made his favorite pie!


Mom’s Pecan Pie
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup unsalted butter, melted
1 cup light corn syrup
1 tsp vanilla extract
1 1/2 cups pecan halves
1 frozen or refrigerated pie crust (or homemade if you have time)

Preheat oven to 350.

Whisk all ingredients but pecans together. Stir in pecans. Fill prepared pie crust. Bake for 40-50 minutes until center is almost set (cover with aluminum foil if crust and pecans start to get too dark). Remove from oven and cool completely, 2-4 hours, before serving.

Source: Mom’s recipe book (I think she got it from a Betty Crocker cookbook she’s had for as long as I can remember)

Posted in Appetizers, Autumn, Baked, Baking, Brownies, Candy, Cheese, Childhood treats, Chocolate, Classic, Comfort Food, Southern, Tailgate

Tailgate Time – Pimento Cheese & Brownies

Football season is well under way so that means it’s tailgate time! Well, by tailgate time I mean time to hang out at home in my yoga pants, watching football on my big TV, and stuffing my face with lots of yummy food. Let’s call that “home-gating”!  Sure beats dealing with the crowds, traffic, and rain!

As you know I’m from Ohio and in Ohio we take our Buckeyes football very seriously.  You can yell “O-H” walking down any street in Ohio (and a lot of times here in Nashville) and be heartily greeted with a reply of “I-O!”.  We Ohioans are everywhere!!  🙂

Other things taken very seriously in my family include pimento cheese and brownies.  These two things show up at every one of my family’s gatherings.  Our pimento cheese is the best (although by saying that I will lose a LOT of friends here in the south).  I didn’t realize how fanatical I was about that until I moved down here and no one makes it like my Mom!  However, on one trip to Asheville I was converted to the southern way of enjoying it.  Let’s give a hearty welcome to: Warm Pimento Cheese.  *applause*

Warm Pimento Cheese

8 oz. cheddar cheese, shredded

1/2 cup mayonaise

1 Tablespoon Dijon mustard

1 Tablespoon stone ground mustard

1 teaspoon mustard powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons fresh parsley, chopped

1/2 cup diced roasted red bell peppers

Tortilla chips, for serving

Preheat the oven to 350.  Mix all ingredients together in a bowl.  Bake for 15-20 minutes in a casserole dish.  Serve with tortilla chips.

Source: Tupelo Honey Cafe Cookbook by Chef Brian Sonoskus


Another staple at our family gatherings has always been brownies.  My mom has a great recipe for cream cheese brownies that I’ll share sometime but today is not that day.  What could possibly make a brownie better you ask?  Marrying it with another Ohio favorite, the Buckeye.  Seriously, where have these brownies been all my life?!  They are soooo easy it’s ridiculous.  Let’s give a round of applause, standing ovation, and do the wave for: Buckeye Brownies.  Prepare to have your world rocked.

Buckeye Brownies

1 box fudge brownie mix

2 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tablespoons unsalted butter, softened

1 cup creamy peanut butter

1 cup milk chocolate chips

Make the brownies according to the package directions for a 9×13 pan.  Let cool.

In a bowl mix powdered sugar, 1/2 cup butter and peanut butter together.  Mix with a hand mixer until light and fluffy.  Spread over the cooled brownies.

Melt the chocolate chips with the remaining butter in the microwave, mixing after 30 second intervals until completely melted.  Stirring between each interval.  Spread the chocolate over the peanut butter layer.

If you can stand to wait, let the chocolate set up a little bit and then cut into squares and devour!


IMG_20151024_210331I don’t know if I’ll ever be able to have a plain old brownie again.  Go Bucks!  O-H!!

Posted in Baking, Cheesecake, Childhood treats, Date Night, Dessert, Goat Cheese, Portable/Picnic, Summer

Berry Pickin’

Tomorrow is October 1st.  Today’s high in Nashville is 68° and there is a chance of frost this weekend.  You would think I’d be breaking out the butternut squash and making a big pot of soup but no, today I’m reminiscing about summer.  Go figure.

For those who know me you will know that I really hate summer.  There isn’t much about it that’s appealing to me.  I’m not really a beach person.  I’m not in school anymore so summer doesn’t mean vacation and being lazy (in fact it gets much busier in my world!).  The word “sweat” is not in my vocabulary unless it’s in reference to a killer workout.  And don’t even get me started on the humidity in the South!

Give me mountains, football, sweaters, pumpkin pie, and and bonfires and I’m a happy girl!

As much as I loathe summer there are a few things that redeem it.  I do enjoy tall glasses of iced tea (unsweet please!), baseball and all the fresh veggies I can handle at the Farmer’s Market.  Who can resist the sizzle of burgers on the grill and corn on the cob slathered with butter?!  Patriotic holidays and picnics are filled with family and friends and great nostalgic culinary creations.  So I guess it isn’t all bad…

My favorite thing about summer is berry picking.  Just thinking about it makes me feel like a giddy kid again (picture bouncing up and down, clapping hands and a permanent Kool-Aid mustache).  In the summertime every car we owned had a stash of butter tubs, empty plastic pint containers and anything else we could use for collecting big, juicy berries.  It was a daily practice to drive around the country picking wild blackberries and raspberries from fence rows.  You had to keep your wits about you in the backseat (it wasn’t law for carseats and seat belts back then) or you’d end up on the floorboard when my Pappa would slam on the brakes and pull over (hmm, he did this in the Spring when he’d spot asparagus too)!  It brings back fond memories of thorns in my fingers and burrs all over my clothes.  🙂

It was a happy day when we collected enough berries for my Grandma to make jelly.  That was always quite the accomplishment since I would eat half of what I picked!  Nothing is more satisfying than breaking out a jar of homemade jelly in the dead of winter when the snow is piled high and catching a whiff of lazy, summer days gone by…

This recipe combines two of the things I adore: blackberries and cheescake.  ♥  It isn’t blackberry jelly but it screams SUMMER!  Enjoy!

Lemon Goat Cheese Cheesecake with Blackberry Curd

(in a jar)

Blackberry curd:

  • 3 cups fresh or frozen blackberries
  • 1/2 cup water
  • Zest of 1 lemon (juice is used for cheesecake)
  • 1/2 cup sugar (or more depending on the sweetness of the berries)
  • 3 tablespoons butter
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

In a saucepan, combine blackberries, water and lemon zest and bring to a boil.  Reduce the heat and simmer 5-10 minutes until berries start to break down (frozen berries will break down quicker).  Remove from heat and let cool slightly.  Process the berries in a food processor and strain through a fine sieve to remove seeds.  Put back in the saucepan over medium heat and add sugar and butter.  Mix the cornstarch and water together and add to the berry sauce.  Stir until thick and bubbly, about 4 minutes.  Remove from heat and let cool completely.


  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Dash of cinnamon
  • 16 oz. goat cheese, softened
  • 16 oz. cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • Juice of 2 lemons

Preheat oven to 350°.

Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl and toss with a fork until crumbs coated.  Press a heaping tablespoon full of crumbs into each of 12 jelly jars coated with cooking spray.  Set aside.

With a hand mixer, cream together goat cheese, cream cheese and sugar until light and fluffy.  Add eggs one at a time, beating until just incorporated.  Beat in lemon juice and zest.  Pour into jelly jars to about 3/4 full.

Place jars in a roasting pan with deep sides.  Place on the middle rack of the oven and fill the pan with hot water about half way up the jars.  Bake for 15-16 minutes or until cheesecakes are slightly jiggly.  Remove from water bath and let cool completely.

Top cheesecakes with blackberry curd, screw on the lid and chill for 2 hours.  Before serving, top with whipped cream, fresh blackberries and a sprig of mint.

Because these are baked up in a jar they are really great for picnics!  Just screw on the lid, pop them in the cooler and you’ve got a fancy, gourmet treat to impress your friends!

*This summer some of my Facebook friends had a little friendly cheesecake bake-off photo contest.  We concocted lucious cheesecakes, took our best photos and had a blind judging.  I didn’t win with this entry but it was fun to participate!  I wish we all lived closer so we could have tasted them all!!!  

This group comes from far and wide to share all things FOOD!  Check out the cookbook that was created featuring some awesome chefs to honor one of our own.  Yours truly had the pleasure of being included!

Get a copy today and support an amazing chef, father and friend!

Posted in Baking, Cookies, Dessert, Portable/Picnic, Tea time

Tea Time

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.  ~Henry James, The Portrait of a Lady

Nothing is quite as relaxing as a cup of tea and a good book.  It is one of my absolute favorite past times, especially on a rainy Saturday afternoon.  I love getting lost in the pages of a book, immersing myself in a story.  For me this is pure bliss.  History or biography, fiction or non-fiction, sci-fi or romance, classic or contemporary – it doesn’t really matter, I’ll read them all.  Call me crazy but I love a long British novel and a cup of tea (tea, Earl Grey, hot, if you’re a sci-fi geek like me you’ll get that reference) on a rainy day.  Add a few cookies or some homemade shortbread and let it rain, let it rain.

Orange-Earl Grey Shortbread Cookies

  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Grated zest of one orange
  • 1 teaspoon Earl Grey tea (approx. one tea bag)
  • 2 1/4 cups unbleached all-purpose flour

Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the orange zest, tea, and flour until smooth. Press into an 8-inch square baking pan, prick with a fork. Bake 30 minutes or just until the shortbread begins to turn golden.  Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.

(I use a shortbread pan because I have one and I like the pretty pattern it makes)

Some of the most dear and most influential people in my life have been there because of literature.  For that I will be eternally grateful.  Excuse me for a moment while I thank them.

My Mom, who read me bedtime stories starting at a very early age and who took me to the library for arm loads of books.  Thank you for introducing me to Beatrix Potter, Shel Silverstein, Judy Blume, the list could go on and on.  Thank you for continuing to indulge me and challenge me in my literary journey.

My Dad, who drove me all around Richmond, Virginia showing me sites and buildings that Patricia Cornwell wrote about in her Scarpetta series.  Thank you for helping me appreciate the scientific process.  Since I’m an “artsy fartsy” person I’m sure that was quite a challenge!  Love you and miss you Dad, Happy Father’s Day.

Mr. Brown, my 8th grade English teacher who introduced me to a world of poetry.  Without you I wouldn’t have Whitman, Emerson and my favorite, Poe.  It was many and many a year ago, in a kingdom by the sea…

Mr. Gumerlock, my freshman English teacher who brought an entire class together with the world of John Steinbeck yet wasn’t afraid to challenge us with Julius Caesar.  We shared a love of classic movies.  You are missed sir.  Love, your Mooresy Bug

Next to my Mom, my 11th and 12th grade English teacher, Mrs. Summers, had the most influence on my literary path.  She opened up the world of Jane Austen, the Bronte sisters, Dickens and the whole British library.  I will never be the same…

And lastly, but certainly not least, Dr. Murray my fellow Janeite.  No one else I know gets as giddy about Jane Austen.  If I had taken his novel class earlier in my college career I probably would have changed paths.  I’ve still got that research paper in my back pocket, maybe one day you’ll read it as my thesis!  Thank you for listening to my unconventional view of Mr. Darcy.

You can never get a cup of tea large enough or a book long enough to suit me.  ~C.S. Lewis

So true Mr. Lewis, so true…

Posted in Baking, Bread, Comfort Food, Goat Cheese, Lobster, Pancetta, Pizza

An Affair to Remember


It’s a love affair that I am not ashamed to admit.

I love everything about pizza.  I love it’s ooey gooey cheesiness.  I love it saucy.  I love it piled with pepperoni.  I love it with the season’s freshest veggies (give me more mushrooms!).  I love the smell and feel of yeasty, spongy pizza dough.  I love it unconventional.  I love it traditional.  I will shout it from the rooftops!  I LOVE PIZZA! 

I’m sure there are some pizza purists out there that are going to yell at me for saying this but PIZZA IS MADE FOR RULE BREAKING!  I appreciate it’s simple origins and I often crave a humble slice of pepperoni pie but most of all I crave the unexpected.  Take a chance.  Try something new.  Break out of the box.  What have you got to lose?!

Live a little, throw the rule book out the window and let’s make some PIZZA!!!

Okay, okay, fine.  First things first, for all you traditionalists out there:

Pizza Margherita

Pizza dough, store-bought or homemade (recipe follows)

Flour, for dusting

Olive oil

1 can San Marzano tomatoes (pureed in a food processor until slightly chunky)

2 garlic cloves

Red pepper flakes

1 cup loosely packed basil leaves

2/3 pound fresh mozzarella shredded

1 tsp dried oregano

Preheat a pizza stone or large cookie sheet in the oven at 450º.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until hot but not smoking, add garlic and cook until fragrant.  Add tomatoes and simmer, uncovered for about 25 minutes or until slightly thickened.

While the sauce is cooking, blend basil and 1/4 cup olive oil in a food processor.  Stir one tablesp0on of the basil oil into the tomato sauce along with a pinch of salt and red pepper flakes (to your desired taste).

Roll the dough on a lightly floured surface to an 8 to 10-inch round and 1/4-inch thick.  Spoon 3-4 tablespoons of sauce over dough leaving a 1/2-inch border.  Bake for 6-7 minutes until the crust looks dry but not browned.  Remove from the oven and sprinkle on 1/2 cup of mozzarella then a generous pinch of oregano.  Return to the oven and cook for another 4-5 minutes until brown and bubbly.  Transfer pizza to a cutting board and drizzle with reserved basil oil.  Slice into wedges and serve.

For all you adventurous types:

Lobster Goat Cheese Pizza

Pizza dough, store-bought or homemade (recipe follows)

Flour, for dusting

Garlic flavored olive oil

½ cup goat cheese, crumbled

2 lobster tails, roasted, meat removed and chopped*

4 oz. pancetta or proscuitto, cooked

¼ cup grape tomatoes chopped

Italian flat leaf parsley, chopped

Preheat a pizza stone or large cookie sheet in the oven at 450º.

Roll out the pizza dough on a lightly floured surface into approximately an 8 to 10-inch round and ¼-inch thick.  Brush olive oil over pizza dough and bake on preheated stone for about 5-6 minutes.

Remove dough from the oven and top with goat cheese, lobster, pancetta and tomatoes.  Place back in the oven and bake until the cheese starts to melt.  Remove from the oven, sprinkle with parsley, cut into wedges and serve immediately.

*To roast lobster tails: With kitchen scissors, cut the shells to expose the meat.  Carefully pull the shell away from the meat.  Place lobster tails on an oiled cookie sheet, season with olive oil, salt and pepper and cook in a 350º oven for about 8 minutes (depending on size) or until the shells turn bright red.

This is probably my only rule when it comes to pizza: make your own dough.  You can use store bought pizza dough in a pinch but nothing replaces (and is more satisfying) than homemade pizza dough.  My other suggestion if you don’t have time to make dough from scratch is become BFFs with your local pizzeria.  Chances are you can buy the dough from them and save yourself a little time.  Who knows, maybe you’ll even pick up a fancy trick or two to impress your friends.

Pizza dough (makes 3 skins)

1 package active dry yeast

1 teaspoon sugar

1 cup warm water

½ tablespoon kosher salt

Extra-virgin olive oil

3 cups flour, plus more for dusting

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar and warm water; stir gently to dissolve.  Let mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil.  Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.  When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.  Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time.  Mix until the dough forms a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.  Form the dough into a ball and place in a lightly oiled bowl, turning it to coat.  Cover with plastic wrap or a damp kitchen towel and let it rise in a warm spot until doubled in size, about 1 hour.

Once the dough as risen and become spongy, turn it out onto a lightly floured surface.  Divide the dough into 3 equal pieces.  Cover and let rest for about 10 minutes so it will be easier to roll.

At this point the dough can be wrapped in oiled plastic wrap and stored in a Ziploc bag or air tight container for up to 2 days.

Posted in Baking, Beer, Bread, Casserole, Chocolate, Comfort Food, Dessert, Irish, Potatoes, St. Patrick's Day

Happy St. Patrick’s Day!

I think St. Patrick’s Day is the perfect comfort food holiday.  Spring is almost here but there are still those chilly, rainy days that remind you that Old Man Winter isn’t quite ready to be finished.  The random changes in weather wreak havoc on my sinuses and cause awful headaches.  My allergies start flaring up.  Spring is the busiest,  most stressful time for me at work.  All these things combined call for Shepherd’s Pie, bread pudding and a tall cold pint of Guinness!

Shepherd’s Pie

For the potatoes:

  • 1 1/2 pounds russet potatoes
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese
  • 1 egg yolk

For the meat filling:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup frozen peas


Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, sour cream, salt and pepper and continue to mash until smooth. Stir in the cheese and egg yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, oregano, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the peas to the beef mixture and spread evenly into an 13 by 9-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Source: adapted from Alton Brown


No St. Patty’s day meal would be complete without dessert and beer!  I’m killing two birds with one stone on this one!!!

Chocolate Chip Bread Pudding with Guinness Syrup


For the bread pudding

  • 4 cups French baguette or Italian bread, cubed
  • 3/4 cup chocolate chips
  • 1/2 cup chopped walnuts
  • 3 eggs
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt

For syrup

  • 1 bottle Guinness
  • 3/4 cup sugar


Preheat oven to 350º.

In a large mixing bowl, combine bread chocolate chips and walnuts.  In another mixing bowl, whisk together eggs, milk, brown sugar, cinnamon and salt.  Pour over bread and let soak for 30 minutes.

While bread is soaking, bring Guinness and sugar to a boil in a small saucepan.  Reduce heat to medium low and let simmer for 45 minutes.  Remove from heat and cool.  Mixture will become more syrupy as it cools.

Put bread mixture in a greased baking dish and bake for 30 minutes or until top is brown and custard is set.

Let cool for 10 minutes and then serve with syrup.

Source: Ruth’s Table


May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
~Irish Blessing