Green Desserts for St. Patty’s Day

BakeBelieve it or not, the color of St. Patrick was not actually green, but blue! In the 19th century, however, green became used as a symbol for Ireland.  The beautiful green landscape was probably the inspiration for the national color.  Here are some beautiful green colored desserts to share on St. Patrick’s day with your family and friends.

 

Mint Candy-Filled Cookies

(courtesy of Pillsbury.com)

Ingredients:

Cookies

  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • ¾ cup chopped unwrapped thin rectangular créme de menthe candies

Frosting

  • 2 ¼ cups powdered sugar
  • ¼ cup butter or margarine, softened
  • 1 to 2 drops green food color, if desired
  • 2 to 3 tablespoons milk

Garnish

  • 24 thin rectangular créme de menthe candies, unwrapped

How To:

  •   Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.
  •   Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

 

Shamrock Cookies

(courtesy of Pillsbury.com)

Ingredients:

  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • ¼ cup all-purpose flour
  • ¼ cup green sugar

 How To:

  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.
  • Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
  • Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

 

Irish Black Bun Shamrock Cookies

(courtesy of Better Homes and Gardens website)

Ingredients:

  • 2/3
cup butter or margarine
  • One 3 ounce package cream cheese, softened
  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground mace or nutmeg
  • ¼ teaspoon ground allspice
  • 1/8
teaspoon salt
  • 1/8
teaspoon pepper
  • 3 
tablespoons whiskey
  • 2 ¼ cups whole wheat pastry flour or all-purpose flour
  • 1 
cup currants or chopped raisins
  • ¼ cup coffee or apple juice
  • ¼ cup packed brown sugar
  • 2 
tablespoons butter or margarine
  • 1 
tablespoon unsweetened cocoa powder
  • 1 
teaspoon finely shredded orange peel
  • ½ teaspoon ground cinnamon
  • ½ cup finely chopped toasted almonds
  • 1 
tablespoon whiskey
  • 2 
cups sifted powdered sugar
  • 2 – 3 
tablespoons whiskey or milk
  • Green food coloring

How To:

  • Beat the 2/3 cup butter or margarine and cream cheese in a medium bowl with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, the ¾ teaspoon cinnamon, the mace or nutmeg, allspice, salt, and pepper; beat until combined, scraping sides of bowl occasionally. Beat in the 3 tablespoons whiskey until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
  • Roll dough on a lightly floured surface until 1/8 inch thick. Cut with a 2 ½ inch shamrock-shape cookie cutter (rerolling scraps). Place cutouts 2 inches apart on an ungreased cookie sheet.
  • Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and cool.
  • Combine currants or raisins and coffee or apple juice in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Do not drain. Stir in brown sugar, the 2 tablespoons butter or margarine, unsweetened cocoa powder, orange peel, and the ½ teaspoon ground cinnamon. Cook and stir over low heat until mixture is combined. Remove from heat. Stir in almonds and the 1 tablespoon whiskey. Cool filling to room temperature. Place in a food processor bowl or blender container. Cover and process or blend until finely chopped. Refrigerate if not used immediately.
  • Place 1 teaspoon filling onto the flat side of half of the cookies; top with remaining cookies.
  • Combine powdered sugar and enough of the 2 to 3 tablespoons whiskey or milk to make of spreading consistency. Tint with green food coloring to desired color. Spread over tops of cookies. Makes about 32.

 

Rainbow Cupcakes

(courtesy of FamilyFun.com)

Ingredients:

  • A cooled cupcake
  • Grass-green frosting
  • Several flavors of Airheads candies
  • A pot’s worth of gold coins

How To:

  • To make one, first top a cooled cupcake (baked from your favorite recipe) with grass-green frosting.
  • For the rainbow, use a large, heavy knife (parents only) to cut a long, narrow strip from each of several flavors of Airheads candies (this is sticky stuff, so work on waxed paper). Lay the strips side by side, press them together, then cut the ribbon of strips in half to make two rainbows.
  • Curve each one into an arch and trim the ends as shown. Set one rainbow upright on the cupcake (save the other for another cupcake) and deposit a pot’s worth of gold coins at one end. If necessary, place a gold coin behind the rainbow for support.

 

Little Lucky Whoopie Pies

(courtesy of BettyCrocker.com)

Cake

  • 1 box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs

Frosting

  • ¼ cup vegetable shortening
  • ¼ cup butter
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure mint extract
  • Green food color
  • 1 tablespoon milk
  • 2 cups powdered sugar
  • 1 cup marshmallows from any size package Lucky Charms® cereal

How To:

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  • In a large mixing bowl, beat cake mix, water, oil, and eggs on medium speed for 2 minutes, scraping bowl occasionally.
  • On a parchment lined baking sheet, drop heaping tablespoons of cake batter two inches apart.
  • Bake for 8 to 10 minutes or until toothpick comes out clean in the center of a cake.
  • Allow cakes to cool on parchment for 10 minutes on a wire rack.
  • In medium bowl, beat shortening and butter with electric mixer on high speed 3 minutes.
  • Reduce speed to low and add granulated sugar, mint extract, food color and milk.
  • Add powdered sugar 1/2 cup at a time until smooth.
  • Spread a small spoonful of mint frosting between two cakes and decorate the edges with Lucky Charms® marshmallows.

Makes 2 dozen whoopie pies

 

St Patrick’s Day Lazy Grasshopper Dessert

(courtesy of thevintagemixer.com)

Ingredients:

  • 2/3 cup crushed chocolate wafers (Oreos):
  • 2 cups vanilla pudding (1 box)
  • 2 Tablespoons creme de menthe
  • 1 Tablespoon creme de cacao
  • Whipped Cream

How To:

  • Spread 1/3 cup of the chocolate wafers evenly over the bottom of the 1 quart dish. Reserve remaining crumbs for the topping.
  • In a small mixing bowl, combine remaining ingredients, fold gently but thoroughly. Spoon pudding mixture on top of crumbs.
  • Top with whipped cream then the remaining 1/3 cup of chocolate wafer crumbs. Chill in freezer for 30 minutes or until serving time.

 

Leprechaun Pie

Ingredients:

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 1/3 cup butter

Filling

  • 1 8-ounce package of cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 2/3 cup lemonade or limeade concentrate, you choose!
  • 2 tablespoons lemon juice
  • Green food coloring

Topping

  • 1/3 cup shredded coconut
  • Several drops of green food coloring

How To:

  • Mix the crumbs, sugar, and butter in a nine-inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
  • Press the crumbs across the bottom of the pan and up the sides.
  • Bake for ten minutes at 350 F or 150 C, or refrigerate the crust for an hour.
  • In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
  • Add the lemonade or limeade concentrate and lemon juice and continue beating until smooth. Color with green food coloring as desired.
  • Poor into the pie shell and place in the freezer while you mix the topping.
  • Place the coconut in a small bowl with several drops of food coloring and stir until the coconut turns green.
  • Garnish with the pie with coconut.
  • Refrigerate the pie.

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