I am not Irish, but my husband's grandmother was, and I figure that's a close enough connection to celebrate St. Patrick's Day!  Besides wearing green and using the green napkins, tablecloths, towels, glasses, and dishes (yeah, it's a thing), I also have Irish inspired food planned.  Of course, corned beef is not Irish, but I love it, so I'm making it!  Also on the menu are peas and carrots, a lovely green and orange combination, sauteed cabbage, and of course, mashed potatoes. 

No green beer or green milk here, it just makes a mess, and I'm really not all that comfortable with massive amounts of food coloring, no matter if they're generally recognized as safe....now....

It really seems like a lot of food with Easter just 6 days away, which is why there is no dessert.  However, if you're looking for a dessert, try The Ultimate Irish Dessert Recipe Collection for some fun looking things.

Today's entry is not for the faint of heart.   It is tasty, but I won't lie to you, it definitely falls under the "splurge" category.   I give you  Cranberry Cake, more coffee cake in my humble opinion, but not dry and crumbly.  I like to bake it in a 9" glass brownie pan, not only because that's what I have, but because I think it makes better squares than wedges.    This is nice to serve any time of the year, but since cranberries are hard to find after January, it's a good idea to stash a few bags in your freezer.

Cranberry Cake

1 cup all-purpose flour
1 cup sugar
1/4 tsp salt
12 ozs fresh cranberries
1/2 cup pecans, chopped
1/2 cup butter, melted
2 eggs
1 tsp almond extract

Preheat oven to 350 degrees.
Grease a 9 inch pie pan.
Combine the flour, sugar and salt.
Stir in the cranberries and the nuts and toss to coat.
Stir in the butter, beaten eggs and almond extract.
Spread the batter into the pan.
Bake for 40 minutes or until a wooden pick inserted near the center comes out clean.

This will definitely be in foil baking cups on at least one cookie tray this year!

Today's entry is Almond Banana Bread which comes from Joy the Baker (have you been to her site?  You gotta go!), who thanks SmittenKitchen, who thanks SimplyRecipes.   I've edited this to replace the almond oil, because it costs $9 per bottle and there is just no way I'm spending that much to use 2 tablespoons!  Still, banana bread made in mini muffn tins is really cute on a cookie platter.  And is a passing nod to healthy...

3 to 4 bananas, ripe, 3 if they're large, 4 if they're small
1/3 cup melted salted butter (this is where she called for that little bit of almond oil.  Use vegetable if you desire)
3/4 cup light brown sugar,
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (ok, this I WILL buy...)
1 teaspoon baking soda
1 dash salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash ground cloves
1 1/2 cup flour
3/4 cup almonds, coarsely chopped

No need for a mixer for this recipe.
Preheat the oven to 350°F. 
Mash butter, oil if you're using it, and bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla and bourbon, then the spices.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix. Add the almonds, and stir until just incorporated.
Pour mixture into a buttered 4×8 inch loaf pan.
Bake for 1 hour.
Cool thoroughly before slicing.

I'm not sure how long this will take in mini muffin tins - but I'll post back after I do it.