Grandma Mottle's Blarney Stones Recipe

Recipesfull introduces to you: St. Patrick's Day Recipes. (Grandma Mottle's Blarney Stones Recipe). Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

Brief

Prep 15 mins

Total: 15 mins

Servings: 36

Yield: 36 servings

Grandma Mottle's Blarney Stones Recipe

Ingredients

2 cups confectioners' sugar

½ cup milk

or as needed

1 ½ teaspoons vanilla extract

2 cups dry roasted salted peanuts

finely chopped

1 pound cake

cut into bize-size cubes

Gracie's Barmbrack

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Directions

Step 1

Pour confectioners' sugar in a bowl. Gradually add milk whisking constantly until mixture has a thin frosting consistency; whisk in vanilla extract.

Step 2

Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

Step 3

Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Nutritional Information

Grandma Mottle's Blarney Stones Recipe

Servings Per Recipe:36

Calories: 116.5

% Daily Value *

Protein: 2.6g 5%

Carbohydrates: 13.9g 5%

Dietary Fiber: 0.7g 3%

Sugars: 10.2g

Fat: 6.1g 9%

Saturated Fat: 1.8g 9%

Cholesterol: 22.9mg 8%

Vitamin A Iu: 68.5IU 1%

Niacin Equivalents: 1.7mg 13%

Folate: 16.1mcg 4%

Calcium: 12mg 1%

Iron: 0.3mg 2%

Magnesium: 15.8mg 6%

Potassium: 71.1mg 2%

Sodium: 108.2mg 4%

Thiamin: 0.1mg 5%

Calories From Fat: 55.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.