St. Patrick’s Day Green Treats

So… St. Patty’s Day is upon us. I typically don’t do anything special for this holiday but it certainly is a good excuse to hang with friends and [over] indulge in some fun food and drinks!

This year we have a St. Patty’s day brunch at a friend’s house, a St. Patty’s day bar-b-que later that afternoon and a wedding that night! Needless to say, I will not be hosting any parties but I wanted to share some recipes of what I would be making for those of you looking for ideas.

Let me know if you try any of them!

Photo courtesy of Better Homes and Gardens

Shamrock Cookies

Ingredients

  • 3/4 cup butter (1-1/2 sticks)
  • 2/3 cup sugar
  • 1/4 teaspoonsalt
  • 1 egg
  • 1/4 teaspoon peppermint extract or vanilla
  • Few drops green food coloring
  • 2 cups all-purpose flour
  • Green colored sugar
Directions1.In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.2. Add the egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Recipe from Better Homes and Gardens here.

 

Photo courtesy of Taste of Home

St. Patrick’s Day Pistacio Cupcakes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • Green food coloring, optional
  • Cream cheese frosting

Directions

  • In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Add food coloring to frosting if desired; frost cupcakes. Yield: 1 dozen.

Recipe from Taste of Home here.

Photo courtesy of Betty Crocker

Ingredients

1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6  to 8  drops green food color

1 egg

1  cup creme de menthe baking chips

1 cup semisweet chocolate chunks

Directions 

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  • Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Recipe from Betty Crocker here.

The Pioneer Woman’s “Knock You Naked” Brownies

That’s right. These brownies are that good!! I enjoyed one [maybe two; okay three] of these at a friend’s house last week and I was hooked! They are just the right amount of gooey, chocolate-y, nutty and sweet. The brownie base is packaged German Chocolate cake mix with evaporated milk, butter and nuts with a layer of ooey carmels and chocolate chips in between the layers of brownie batter.

I topped my brownie with some ice cold vanilla ice cream and was in heaven! Here is the recipe from The Pinoneer Woman. Enjoy!!

Ingredients

  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the classic “Knock You Naked Brownies” recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don’t really knock you naked…but almost.