My first name is obviously of Irish origin, although my heritage is German. On a day like today, however, it gives me all the reason I need to celebrate. I’m not that much into corned beef and cabbage, but I have a hard time resisting a treat that is both sweet and crunchy. That’s one of the reasons I decided to try this Blarney Stone recipe, with its smooth frosting and crunchy peanut topping.
This recipe is also a great way to celebrate March as National Peanut Month. Midwesterners are more familiar with the months that celebrate pork, beef, dairy and eggs. Although we don’t grow peanuts here, I’m challenging you to celebrate National Peanut Month. After all, this German is celebrating St. Patty’s Day! 
St. Patty’s Day comes with lots of fun traditions. If you’re interested in learning more about the tradition of wearing green on St. Patty’s day, watch this short film from the History channel.
Please share some of your family’s favorite St. Patty’s day activities or recipes with us – we’d love to hear them!
Blarney Stones
Ingredients
Ingredients
- 4 eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup butter or margarine, melted
Frosting
- 2 pounds confectioners’ sugar
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 cups finely chopped peanuts
Directions
Directions
- In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined.
- Add the milk and butter; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
- For frosting, in a mixing bowl, combine confectioners’ sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.
Recipe Notes
Photo from Taste of Home