Blog

SWEET ST. PATRICK'S DAY RECIPES

1.  ST. PATRICK'S DAY RICE KRISPIE TREATS

INGREDIENTS:

1/4 cup of butter

4 cups of soft marshmallows

5 cups of Rice Krispie cereal

1/2 teaspoon of vanilla extract

green food coloring (optional)

approximately 3/4 cup of Lucky Charm’s marshmallows 

INSTRUCTIONS:

Melt butter over low heat until completely melted.

Gradually add marshmallows and stir often to avoid burning them. When marshmallow/butter mixture is completely melted, add 1/2 teaspoon of vanilla and your green food coloring and mix well.

Remove from heat and stir in your Rice Krispie cereal.

Once mixture is mostly combined, stir in the Lucky Charm’s marshmallows.  

Recipe and Image from Classy Clutter

2.  ST. PATRICK'S DAY CREAM PUFFS

INGREDIENTS:

Colored Cream Puffs

1 cup water
1/2 cup butter
5-6 drops of food coloring
1 cup flour
4 eggs

Whipped Cream Filling with Vanilla Beans

1 cup heavy cream, well chilled
3 tablespoons powdered sugar
1 teaspoon vanilla
1-2 inches of fresh vanilla bean, split and stripped

INSTRUCTIONS:

Preheat oven to 400 degrees. In a small saucepan, bring water and butter to a boil and add food coloring. Stir in the flour with a fork and mix until smooth. Remove from the heat and beat in the eggs with an electric mixer until smooth. Spoon dough in heaping tablespoons onto a greased cookie sheet.  Bake until golden brown, about 30-35 minutes. Cool completely.

WHIPPED CREAM FILLING INSTRUCTIONS:

In a chilled mixing bowl, mix cream, sugar, vanilla, and stripped vanilla beans on high speed until stiff peaks form. 

FINISH:

Cut open and spoon out inside of the puffs and fill with whipped cream filling. Garnish with powdered sugar.

Recipe and Image from Mrs. Fields

3.  MINT CHOCOLATE CHIP COOKES

INGREDIENTS:

1 cup butter, softened

1 and 1/2 cups sugar

2 large eggs plus 1 egg yolk

1 teaspoon peppermint extract (or more to taste)

about 10 drops of green food coloring

3 and 1/4 cups flour, spooned and leveled

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon kosher salt

12 ounces dark chocolate chips (divided in half)

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper.

In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.

Add the eggs + yolk, peppermint extract, and food coloring.

In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.

Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.

Add the chopped chocolate to the dough, and mix until just combined.

Cover the dough and refrigerate for about an hour.**

Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.

Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.

Let cool 5 minutes on the pan, then remove to a cooling rack.

Recipe and Image from The Food Charlatan

4.  CHOCOLATE MINT ANDES BROWNIES

INGREDIENTS

Chocolate Mint Andes Brownies

4 tablespoons unsalted butter

¼ cup granulated sugar

¼ cup light brown sugar

1½ cups semi sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

½ cup all purpose flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

½ cup semi sweet chocolate chips

Andes chocolate candies for topping, if desired

Peppermint Buttercream Frosting

4 tablespoons unsalted butter, softened

2 cup powdered sugar

2 tablespoons milk (I used 1%)

¼ teaspoon peppermint extract

3 drops green food coloring

INSTRUCTIONS

Chocolate Mint Andes Brownies

Preheat oven to 350 degrees.

Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter.

Add butter and both sugars to a medium saucepan and stir until melted.

Take off the heat and stir in chocolate chips until melted.

Add eggs and vanilla to a medium bowl. Whisk to combine.

Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs.

Add the rest of the chocolate mixture to the egg mixture and whisk to combine.

In a large bowl add flour, cocoa powder and salt.

Add chocolate mixture to the dry ingredients and fold gently. Do not over mix.

Fold in the chocolate chips.

Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick comes out clean.

Take out of the oven and allow the brownies to cool completely before taking them out of the pan.

Frost the brownies with the Peppermint Butterrcream Frosting. Cut into 9 brownies. (If you are having trouble cutting the brownies place in the fridge for the icing to harden up. This will make them easier to cut.)

Top with Andes chocolate candies if desired.

Peppermint Buttercream Frosting

Add butter to a stand mixer with the whisk attachment. Beat until fluffy.

Add in powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.

Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost brownies.

Recipe and Image from Chef Savvy