Blarney Stones

Blarney Stones and St. Patrick’s Day just go together…. at least in our house! My maternal grandmother was the first one that I can remember making the little gems, then my mother, then me and now my daughter (she’s going to make them this weekend – so that still counts.)

Blarney Stones (Grandma Arrington’s)

2 c. flour
3 t. baking powder
2 c. sugar
4 egg yolks
1 c. boiling water
2 t. vanilla
4 egg whites – beaten stiff

Preheat oven to 350 F.

Stoneware Baking Pan

Line the bottom of a jelly roll pan (10 x 15) with parchment paper and coat with cooking spray. I usually use a stoneware pan because I like the way it cooks, but you can use any jelly roll pan that you have on-hand.

Blarney Stones Ingredients ready to go

Have all your  ingredients ready to go before you start – just to make sure you have everything and it also makes the process go faster when you keep things organized.

Combine flour and baking powder in a bowl and mix well.

Combine boiling water and vanilla.

In the work bowl of a standing mixer combine egg yolks and sugar and beat with the whisk attachment until well combined.

7BlarneyStonesBoilingWater

With mixer running, pour the boiling water/vanilla mixture into the egg yolk/sugar mixture in a slow steady stream.

6BlarneyStonesEggYolksSugar

Add half of the dry ingredients and slowly combine. Add remaining dry ingredients and mix, be careful not to over-mix.

Fold in stiffly beaten egg whites.

Pour batter into prepared jelly roll pan and bake for 25-30 minutes.

Let cake cool completely before cutting into squares. I found that using a bench knife works very well with cutting this moist cake.

Place cakes in an airtight container and freeze for at least one hour (this makes icing the pieces much easier).

Note: Using a white cake mix would make it go faster…. but I’m not sure it would taste as good.

Icing:
1/2 c. butter
1/2 c. powdered sugar
Add
1 c. milk
3 t. vanilla

chopped peanuts

Chopping Peanuts with a Sald Shooter

I like to chop the peanuts with a Salad Shooter. As you can see by the photo I chop them back into the original container; this way I can do this part of the recipe ahead of time and have them ready to go when I need them.

Spread icing on all sides and top of the Blarney Stones  leaving the bottom bare. Roll in chopped peanuts. (I put icing on the side of the cake that was facing the pan when it bakes as it isn’t as nice looking as the top part of the cake – that way when you frost the “top” and sides the bottom (which was the top) of the finished piece has a finish to it as well.

Place on a rack to allow icing to set for 30 minutes

Blarney Stones - not just for St. Patrick's Day, but good any time of the year.

5.0 from 1 reviews
Blarney Stones
 
Ingredients
  • 2 c. flour
  • 3 t. baking powder
  • 2 c. sugar
  • 4 egg yolks
  • 1 c. boiling water
  • 2 t. vanilla
  • 4 egg whites - beaten stiff
  • Icing:
  • 1/2 c. butter
  • 1/2 c. powdered sugar
  • 1 c. milk
  • 3 t. vanilla
  • chopped peanuts
Instructions
  1. Preheat oven to 350 F.
  2. Line the bottom of a jelly roll pan (10 x 15) with parchment paper and coat with cooking spray.
  3. Have all your ingredients ready to go before you start - just to make sure you have everything and it also makes the process go faster when things are organized.
  4. Combine flour and baking powder in a bowl and mix well.
  5. Combine boiling water and vanilla.
  6. In the work bowl of a standing mixer combine egg yolks and sugar and beat with the whisk attachment until well combined.
  7. With mixer running, pour the boiling water/vanilla mixture into the egg yolk/sugar mixture in a slow steady stream.
  8. Add half of the dry ingredients and slowly combine. Add remaining dry ingredients and mix, be careful not to over-mix.
  9. Fold in stiffly beaten egg whites.
  10. Pour batter into prepared jelly roll pan and bake for 25-30 minutes.
  11. Let cake cool completely before cutting into squares. I found that using a bench knife works very well with cutting this moist cake.
  12. Place cakes in an airtight container and freeze for at least one hour (this makes icing them much easier).
  13. Note: Using a white cake mix would make it go faster.... but I’m not sure it would taste as good.
  14. I like to chop the peanuts with a Salad Shooter. I like to chop them back into the original container; this way I can do this part of the recipe ahead of time and have them ready to go when I need them.
  15. Icing:
  16. Combine butter and powdered sugar. Add milk and vanilla and mix until well combined.
  17. Spread icing on all sides and top of squares leaving the bottom bare. Roll in chopped peanuts. (I put icing on the side of the cake that was facing the pan when it bakes as it isn’t as nice looking as the top part of the cake - that way when you frost the “top” and sides the bottom of the finished piece has a finish to it as well.
  18. Place on a rack to allow icing to set for 30 minutes

 

 

4 thoughts on “Blarney Stones”

  1. Will have to try these! Doug isn’t sure he remembers these, but maybe when he tastes them he will! Thanks for sharing!

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