Blarney Stones!
This JUST in! When I read Janelle's email, I immediately asked for the recipe. Here's Janelle Miller's "Blarney Stones"...
"My St. Patricks Day treat for office staff has long been "Blarney Stones." It is a basic sponge type cake, made in a sheet, frosted with a smooth, very soft buttery frosting then rolled in crushed salted peanuts. De-lish!"
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BLARNEY STONES
4 egg yolks..................Beat until thick and lemon colored.
2 c sugar......................Gradually spoon into egg yolks, beating thoroughly after each addition.
1 c boiling water..........Add to egg/sugar mixture, beating to combine.
2 c sifted flour.............Stir into batter.
Pinch salt.....................Stir into batter with flour.
4 egg whites................Beat until stiff. Fold into batter.
Grease a 17"x11" jelly roll pan. Cover the bottom with waxed paper. Pour the batter onto the paper. Bake at 350* for 15 mins. Cool in pan 20 mins. Remove from pan and cut into squares. Frost each side of the squares, then roll them into crushed peanuts. (May use fine coconut.) Store in air tight container in refrigerator.
Frosting
4 c powdered sugar
1/2 c softened butter
1/3 c plus 2 T cream
Combine well with a mixer.
1/2 pound salted peanuts, crushed
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Thanks Janelle!
Michael
"My St. Patricks Day treat for office staff has long been "Blarney Stones." It is a basic sponge type cake, made in a sheet, frosted with a smooth, very soft buttery frosting then rolled in crushed salted peanuts. De-lish!"
-------------------------
BLARNEY STONES
4 egg yolks..................Beat until thick and lemon colored.
2 c sugar......................Gradually spoon into egg yolks, beating thoroughly after each addition.
1 c boiling water..........Add to egg/sugar mixture, beating to combine.
2 c sifted flour.............Stir into batter.
Pinch salt.....................Stir into batter with flour.
4 egg whites................Beat until stiff. Fold into batter.
Grease a 17"x11" jelly roll pan. Cover the bottom with waxed paper. Pour the batter onto the paper. Bake at 350* for 15 mins. Cool in pan 20 mins. Remove from pan and cut into squares. Frost each side of the squares, then roll them into crushed peanuts. (May use fine coconut.) Store in air tight container in refrigerator.
Frosting
4 c powdered sugar
1/2 c softened butter
1/3 c plus 2 T cream
Combine well with a mixer.
1/2 pound salted peanuts, crushed
-----------------------------
Thanks Janelle!
Michael
posted by Michael at 5:14 PM
4 Comments:
"Blarney Stones" sound yummy. HOW MUCH sugar?? I'm assuming '2 cups' but I'd like to be sure.
Sorry 'bout that. Yes, 2 cups of sugar!
do you have a recipe for white buttercream frosting? I want to make a cake for my son 1rst communion but i don't find any frosting that's pure white.
thanks!
Why does my buttercream icing get so hard when i touch the edges where i make a border its breaks and fall off?
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