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.
confectioners' sugar
2
cups
milk, or as needed
½
cup
vanilla extract
1 ½
teaspoons
dry roasted salted peanuts, finely chopped
2
cups
pound cake, cut into bize-size cubes
1
 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.
