[BostonTeaParty]

Debe, here are a couple of Irish themed desserts. Good luck!

Dublin's Finest Carmel Apple Cake

Carmel
1/2 cup packed brown sugar
1/4 cup butter
1 (8 ounces) carton heavy whipped cream
1/3 cup chopped pecans

Cake
1 package apple cinnamon quick bread mix
1 chopped and peeled apple
3/4 cup water
3 tablespoons Irish whiskey
1/4 cup oil
1 egg

Topping
remaining heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons Irish whiskey
cinnamon

Heat oven to 350 degrees F.
Combine, in small saucepan over low heat: brown sugar, butter and 2 tbs.whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan. Set aside.

Combine, in large bowl, all cake ingredients. Stir 50-75 strokes by hand until mix is moistened. Spoon batter over caramel mixture, making sure caramel is completely covered.
Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute, then invert onto serving plate.

Beat, in small bowl, remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake.
Sprinkle lightly with cinnamon. Store in refrigerator.

Irish Coffee Meringues

Meringues
7 tablespoons sugar
3 tablespoons (packed) dark brown sugar
1 teaspoon instant espresso powder or instant coffee powder
2 large egg whites

Filling
1 1/4 cups chilled whipping cream
2 tablespoons sugar
2 tablespoons Irish whiskey
2 teaspoons instant espresso powder or instant coffee powder

Chocolate-covered coffee beans (optional)

For meringues:
Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using handheld electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.

Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)

For filling:
Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.

Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)

Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.