My sweet Kathleen always thinks up creative ways to catch that tricky little Leprechaun and somehow he always manages to escape. ;-) I loved her creativity this year and here she is the night before with her new plan all set up and ready to go.
This was what we found the next morning... some mischief with over turned chairs, he also got into the vitamins and avoided getting caught by the trap!!
He made quite a mess and left a little message behind too. :-)
However for her efforts he did leave her some gold coins and $5.00!!! A nice little treasure :-)
If you'd like to read my posts about trying to capture him and her trap from last year you can find them here and here
I made corned beef and cabbage in the crockpot with onions, carrots and red potatoes. I don't eat red meat but Jerry and Hayley really liked it. It's actually one of Jerry's favorite meals. For Kathleen and I, I cooked chicken, veggies and everyone had a fresh salad as well.
Found a little picture of Kathleen on her first St. Patrick's Day. :-)
Now she's growing up so fast... she had a couple outfits to celebrate St. Patrick's day in for a couple days. :-)
A few of our decorations around the house...
Irish Cream Cake:
3 Cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Irish cream liqueur
1/2 cup whole milk
1 1/2 cups unsalted butter at room temperature
2 cups brown sugar firmly packed
1 cup sugar
5 large eggs
2 cups powdered sugar
3 Tablespoons Irish Cream liqueur
3 Tablespoons water (plus more as need)
Preheat oven to 325 degrees
Grease bundt pan
Combine flour, baking powder, and salt in a small bowl and set aside. In another small bowl mix Irish Cream and milk and set aside.
In a large bowl using a hand mixer beat butter and sugars at medium speed until fluffy about 3 minutes. Add the eggs one at a time and beat well.
Then to the butter mixture, gradually add half the flour mixture, then half the milk mixture. Repeat until well mixed.
Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 minutes or until toothpick comes out clean or use a wooden skewer.
Allow cake to cool 15 minutes in pan, then remove it to plate or serving dish to cool completely.
Meanwhile make the glaze by combining sugar, Irish Cream and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time until smooth. Drizzle cooled cake with glaze and enjoy!! :-)
Hope you all are having a wonderful weekend! Thanks for stopping by :-)