How to Make Nutty Almond Cake Cream Stone Review

Grandma Mottle's Blarney Stones

But this one doesn't have the classic tang that a typical cheesecake has.

Recipe Summary Grandma Mottle's Blarney Stones

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.

Ingredients | Nutty Almond Cake Cream Stone Review

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

Directions

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

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

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

Info | Nutty Almond Cake Cream Stone Review

prep: 15 mins total: 15 mins Servings: 36 Yield: 36 servings

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