Irish Cream Bread Puddings…..GAH!!   Recently updated !

These are so delicious…I just…I just don’t even know what to say.  Make them and you’ll see what I mean.

You can see all the shenanigans on the vid above.  Recipe in print is below:

Irish Cream Bread Pudding:

Makes four small-ramekin sized bread puddings

4 cups cubed French bread

3 eggs

1/4 cup half n half

1/4 cup Bailey’s Irish Cream

1/4 cup sugar

1/4 cup melted butter (cooled to almost room temp)

1/4 cup additional melted butter to line the ramekin dishes

Chocolate Ganache: Recipe HERE

Fresh Whipped Cream:  1 cup heavy whipping cream, 2 Tbs sugar.  Whipped at high speed with kitchen aid mixer (balloon whip attachment).

Bread Pudding Instructions:

In large bowl, whip eggs.
Add the half n half, bailey’s, sugar and melted butter to the eggs.  Stir to combine.

Tumble all the bread cubes into the liquid mixture and turn gently with a wooden spoon a few times.

Line each ramekin with about 1 tablespoon melted butter.

Separate the bread pudding mixture into four portions.  Fill each small ramekin dish with the mixture. Place the dishes in a shallow baking pan and fill the pan with about 1/2 inch water.  This is called a “water bath” and will help bake our custard gently and slowly.  Bake at 325 degrees, F, for about 25 minutes.
Turn each baked bread pudding onto a small plate and pour a little additional Irish cream over it.

Cover with drizzles of ganache, fresh whipped cream, and a little buttercream shamrock, if you choose.  More details on all of this are in the vid above.

Thanks for visiting my blog, and thanks for watching my show!  I really appreciate it!

Shannon Vavich

Corned Beef, Cabbage, Potatoes and Carrots. “Fah Gahds SAKE!!”

Okay, THIS is delicious.  For full instructions and shenanigans, including my list of how to live the “Irish Way” watch the vid below.

This is another one of my pressure cooker recipes.  I usually make corned beef in the crockpot, but I just got a new pressure cooker and I’m dang excited about it.


Put one corned beef, plus the contents of the spice packet in your pressure cooker.  Add 5-6 whole, peeled potatoes and one whole bottle of Guinness beer.  Set to the “chicken/meat” setting and shift time selector to “medium”.  The pressure cooker will heat up for about 10 minutes, then cook for about 40 minutes.
After the meat and potatoes are finished cooking, release the pressure valve and open the pressure cooker after all the steam has escaped.

Without removing or disturbing the meat or potatoes at all, place the steam screen over the meat/potato/beer mixture and place cabbage and carrots (as much as you can fit, really) in the cooker.

Set the pressure cooker to cook again, this time setting it to the “fish/vegetable steam” setting and the heat setting to “quick”.  This will steam for two minutes.

Then you’re done!

Serve it all up on a platter! Don’t forget the Soda Bread!

Thanks so much for reading this post and visiting my site,
Shannon Vavich

Irish Soda Bread

Easy, frugal and it comes together in a snap:  It’s Irish Soda Bread.  You know those Irish mothers didn’t have time to mess around!

Like I say in my live-recorded vid below – real Irish soda bread contains only flour, salt, leavening agents and buttermilk.  Mix it with a spoon, roll the dough around enough to make a nice ball (it will be sticky on the inside), bake it at a high heat to crisp the outside, and you’ll have bread for your family in about 40 minutes total.


4 cups flour

1/2 teaspoon salt

1 tablespoon baking soda

1/2 teaspoon baking powder

2 cups buttermilk

Bake at 400 degrees, F for 30-35 minutes.
Mix the flour, baking soda, baking powder and salt in a bowl.   Add the buttermilk and stir, combining more and more flour mixture as you go.

The sodium bicarbonate will react with the baking soda to create an effervescent fizz.  That’s what rises the bread.  It’s a “quick bread”, not a “yeast bread”.

Mix until you have a nice ball of dough…

Turn out onto a floured surface and turn it over several times.  I recommend watching the vid.  You’ll see how easy it is!

Transfer the dough to a pan lined with parchment paper, and score the top with an “x”….
It’s best FRESH out of the oven.

Serve it with a little sweet cream butter and eat it right away!

Shannon Vavich

Pressure Steamed Salmon and Veg

Why can’t our food be macaroni & cheese and chocolate cake all the time?  Why oh WHY must we spend some days eating things like fish and vegetables?

Oh well.  Who knows?  All I know is that if you’re going to impose some kind of “light fare” to your menu, this is the way to do it.

The vid is above.

Enter: The Pressure Cooker.

Look, this is not the same pressure cooker we white-knuckled through ten years ago.  The new ones are electric, they have great timing features, they have stupidity-proof locks and they work damn well.

They won’t blow up your kitchen.

How convenient!

This recipe and method are so easy….SO CONVENIENT… you’ll hardly be able to justify not eating healthy at least ONCE in a while.  The salmon (or cod, or both) can come straight from the freezer and you don’t even need to defrost them.  It’s all done and over in less than nine minutes and both the fish and veg are absolutely infused with the chicken broth and lemon juice.  I, as a (dedicated foodie) can say, “it’s delicious”…. in all honesty.  Ha!  Get all the details in the vid above.  Below is the recipe:

Pressure Steamed Salmon and Veg

2 cups chopped cabbage (approx.)

1 carrot, chopped

2 cups chicken broth

2 tablespoons lemon juice

2-3 pieces salmon or cod, frozen

pinch salt

a few shakes of chili powder


Place the veg, chicken broth and lemon juice in the bottom of the pressure cooker.
Place the steam screen over the veg…

Place fish on the screen and dust it a little salt and chili powder.

Secure the lid on the pressure cooker, and set the time to “Chicken and vegetables…Medium”.  More info is on my vid.

It’s easy, it’s delicious, it’s fast and it’s healthy.

You can’t go wrong.  You really can’t.


  • Shannon Vavich