The Celtic Ranch
If you feed your spirit
things around you will grow
Half-pint McGee
Come visit our 28 inch miniature horse, Hal-pint McGee! In the forest Saturdays from 11-4. Scratch his ears, but don't pull his tail ( the fairies do that ).
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European Stetson
Check out our collection of European Stetsons. Sensational Stetson edge with European style. Limited stock availability but unlimited coolness factor. Who knew style was this easy?
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kiltman
We've been hinting...now they're here!!! We are now featuring Kiltman Kilts! If you can't make it into the store, go on www.kiltmankilts.com and check them out!
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Guinness brownie recipe
Price
$0.00
Irish Fest in Weston is not just great Celtic music and beer: our annual Guinness Brownie feeding has become a customer favorite. Here is our new recipe courtesy of Weston's own Merideth Miller.
FOR BROWNIES:
FOR BROWNIES:
12 Tbs. salted butter, melted and cooled slightly
2 Tbs. powdered buttermilk
4 large eggs
2 Tbs. REAL vanilla extract
1/2 C Guinness Extra Stout
2 cheap brownie mixes
1 C chocolate chips (We use an even combo of two Ghirardelli's products: 60% cacao bittersweet chips and double chocolate bittersweet chips)
Preheat oven to 325F. Line the bottom of a metal 9x13" pan with parchment paper, and spray/grease pan sides.
Start mixer on low, and blend butter, buttermilk powder, and vanilla. raise speed slightly and add eggs, one at a time. Blend in vanilla and Stout. Stop mixer and add in both brownie mixes, straight from the package. Mix on low 20 strokes of the paddle, or 10 turns of the bowl if using a hand mixer. Toss in chips and mix 20 more strokes or 10 more turns.
Pour into pan and spread evenly. Bake 40-55 minutes, or until knife comes out almost clean.
While brownies are baking...I sttart melting the butter for the topping hen the brownies are at about the 23 minutes left mark...
FOR TOPPING
12 Tbs. salted butter
1/2 tsp. kosher salt
1 Tbs. REAL vanilla extract
1/2 C IRISH whiskey
1/2 C Hershey's baking cocoa powder
5 1/2 C powdered sugar
Melt butter over low heat. Add salt, vanilla, whiskey, and cocoa. Whisk until thick and bubbling. Remove from heat, slowly whilsk in powdered sugar. Continue to whisk over low heat until smooth and pourable, like hot fudge sauce. If you need to walk away, remove from heat...when you come back, simply place back over low heat until smooth again....VERY FORGIVING!!! I cook mine a total of almost 15 minutes.
When the brownies come out of the oven, immediately invert, remove parchment, then invert again onto cutting board/platter. Poke the top liberally with a fork and pour the hot topping over the brownies. ENJOY!!!!
Recipe courtesy of Merideth and Murray Miller
Formulated especially for the Celtic Ranch, Weston, Missouri